Chinese Style String Beans Sabzi Recipe


As I am vegetarian I always look for the veg. items in Chinese buffet too. This one became my favorite. In Chinese Restaurants, they use many sauces I just tweaked it as per my style.


  • Fresh Green String beans - 15 to 20 nos.
  • Potato 1 grated
  • Dried red chilies 3-5
  • Ginger and garlic paste 1 tsp each
  • Sugar 1/2 tsp
  • Garam Masala Powder - 1 tsp (Mixture of many Indian spices - Available in Indian store)
  •  Oil for deep frying
  • Salt to Taste

Time Required: 15 mins


Step 01) Heat up a wok with enough oil for deep frying

Step 02) When the oil gets smoky hot, drop the string beans into the oil and quickly fry them, just wrinkled skin of beans is enough, immediately transfer them in to paper towel to absorb the excess oil 

Step 03) In the same pan, add dried red chilies, chopped garlic & ginger paste and saute for 1 min. 

Step 04) Add grated potato, salt, garam masala and stir-fry until potato color turn to little brown & crispy and lastly add the string beans and mix it nicely so that all potato and masalas are coated evenly to beans.

Step 05) Serve with chapati.

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Pudina Rice / Mint Spiced Rice


  • Rice 2 Cups 
  • Pudina / Mint Leaves 3 cups 
  • Coriander Leaves/Cilantro 1 cup 
  • Coconut grated 1/2 cup 
  • Green Chilies - 4 to 5 (as per your taste) 
  • Urad Dal / White Lentils  1 tbsp (grown in Indian subcontinent- Available in Indian Store)
  • Tamarind tiny ball 
  • A pinch of asafoetida / Hing 
  • Salt to taste 
  • Cashews for garnishing (Optional) 
  • Oil - 1 tbsp

Time Required: 20 mins


Step 01) Cook rice in a pressure cooker once the cooker whistle cools down, take out the rice from the cooker and spread it out on a big plate and let cool for 10 mins. this process helps rice grains to separate nicely

Step 02) Heat oil in a pan, add urud dal, fry till golden brown (take care not to burn it) and keep aside.

Step 03) In the same pan add mint leaves, fry for 2 mins then add coriander leaves, green chilies, tamarind, hing/asafoetida and salt.

Step 04) Lastly add the grated coconut and fry for about 2 to 3 mins until it turns little brown and switch off the flame

Step 05) let them cool for 5 mins. and then transfer into mixer jar add the fried urad dal, half cup of water and blend it into a fine paste.

Step 06) Mix the paste in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve.
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Palak Paneer / Spinach and Cottage Cheese Curry


  • 1 bunch Palak leaves Washed
  • 100 gms Paneer / Cottage Cheese
  • 2 Onions -chopped
  • 2 small Tomatoes - chopped
  • 2-3 Black Pepper 
  • 1 tsp Jeera / Cumin Seeds 
  • 1 tsp Saunf / Fennel seeds
  • 1 tsp Dhania / Coriander seeds Powder
  • 2 Cloves
  • 5-6 Garlic flakes
  • 1' Ginger grated
  • Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
  • Haldi/Turmeric powder - 1/2 tsp
  • Oil / Butter
  • Salt to taste

Time Required: 25-30 mins


Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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South Indian Style Coconut Chutney


Who don't like coconut chutney! Most of the south Indian breakfast dishes must have this chutney. Try this recipe to get authentic taste! 


> For Chutney
  • 1/2 cup Coconut grated 
  • 1/4 cup Roasted gram / Pottu Kadalai
  • 2 to 3 Green Chilies (as per your taste) 
  • 1 tbsp Tamarind Juice
  • Ginger 1" piece 
  • Salt to taste 
  • 1/2 cup Water for smooth grinding 

> For Seasoning
  • 1 tsp mustard seeds 
  • 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
  • A pinch of asafoetida / Hing

Time Required: 20 mins


1) Take a big mixer jar add grated coconut, roasted gram, green chilies, ginger piece, tamarind tiny ball and salt ad grind them into a fine paste 

2) Heat oil in small pan add the seasoning seeds and allow to splutter

3) Then add asafoetida/hing to the seasoning oil and pour it on the chutney

4) Adjust  salt  if any


1. Add few Fresh coriander leaves while blending, this gives green color texture and it tastes good too.

2. You can substitute tamarind with sour curd

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Murmura Bhel / Puffed Rice Guilt Free Snack


It is very simple, healthy, tasty, spicy and very quick guilt free snack.

  • 4 cups Murmura/ Pori /Puffed Rice
  • 1/4 Cup Onion Chopped 
  • 1/2 Cup Tomato Chopped 
  • 1/4 Cup Carrot Grated 
  • 1/4 cup raw Mango 
  • 1 cup boiled corn (Optional) 
  • 1 to 2 Green Chili (Optional) 
  • 2 tbsp Roasted Peanuts (Optional) 
  • Fresh Coriander leaves/Cilantro chopped 
  • 2 tsp chaat masala powder (Mixture of many Indian spices - Available in Indian store)
  • Salt to taste 
  • Red chili powder - 1 tsp
  • 2 tsp Oil 

Time Required: 15 mins


Step 01)
In a large bowl add chopped onion, tomato, carrot, raw mango, corn, coriander leaves, 
 red chili powder, chaat masala, peanuts, salt and mix well.

Step 02) If you want really want spicy then add green chilies else red chili powder itself is enough

Step 03) Now add crisp puffed Rice/ Pori/Murmura and oil and mix well so that each grain of puffed rice is nicely coated with spicy mixture.

Serving: Serve immediately

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