Tag Archives: chinese

Gobi Manchurian

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I love Chinese cuisine, especially the one adjusted to the India palate and if it is home-cooked then it’s definitely gets my thumbs up. I have heard people saying it’s difficult to prepare Chinese at home.

I say if you prepare well in advance, have the correct ingredients, recipe, measurements ready then no recipe is difficult. There are recipes which take time, but then what’s wrong in waiting for a tasty meal.

Recipes like Gobi Manchurian, seem to take a lot of time with the large no of ingredients & steps, but believe you me… it isn’t.

We often prepare Chinese at home. I make all the preparations at home and if we are short on time or if my husband is cooking he buys fresh julienned vegetables from a vegetable seller, picks out a readymade bottle of sauce and within minutes his noodles are ready. Whichever way you do it, if its turns our good taste wise I think it’s a winner, all through the way.

One of the preparations from the Chinese menu is the Gobi Manchurian You can make it with or without the gravy. It can be made as a starter or with rice. Whichever way, it’s pretty tasty :D. I was skimming through various recipes and I found one here. Made some teeny weeny changes to the main recipe as per my need. And here it is..:D



Cauliflower florets – 2 cups
Oil – to deep fry

For the sauce:

Oil – 1 tablespoon
Onion (medium) – ½,  finely chopped
Garlic – 4-5 medium cloves, finely chopped
Green chilies – 2-3 cut lengthwise
Tomato Ketchup – 1 tablespoon
Ching’s Red chili sauce – 2 tablespoons
Ching’s Soy sauce – 3 tablespoons
Vinegar – 2 teaspoons
Water –  4 – 5 tablespoons
Corn flour – 2 teaspoons
Spring onion – 2 -3 stalks, chopped

For the batter:
Maida/ All purpose flour –  4 tablespoons
Corn flour – 3 tablespoons
Salt – ¼ teaspoon
Water – ¼ cup plus 2 tablespoons

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  • Sauce: Heat oil in non-stick pan and add onions, green chilies, and garlic and sauté till the onions are golden brown in color.
  • Add tomato ketchup, red chili sauce, and cook till oil starts to separate from the mixture.
  • Add soya sauce and vinegar to it and mix well.
  • In a small bowl, mix corn flour with water and add it to the pan. Cook for 1-2 minutes until the sauce starts to thicken. Keep the sauce aside.
  • Batter:  Add maida, corn flour, salt, and water to a bowl. Mix until there are no lumps.
  • Coat the cauliflower florets well with the batter and deep fry until medium dark brown in color.
  • Once fried add all the fried florets to the sauce and toss well to coat the cauliflower completely.
  • Garnish with spring onion and toss again.
  • Serve immediately.


  • You made change the red chili sauce and green chili quantity as per your taste.
  • After adding the fried cauliflower to the sauce you may heat the final dish a little in case u have made the sauce beforehand.

Stir Fried Bell Pepper Mushrooms

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Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!

Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..

Actually without thinking much :P I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!


Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili  Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste


  • Roughly slice the mushrooms vertically.
  • In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
  • Sauté the garlic for a minute and then add the sliced mushrooms.
  • Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
  • On medium heat stir fry the mushrooms till they have dried up but not charred.
  • Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
  • Till the mushrooms are ready the bell pepper slices should be done.
  • Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
  • Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
  • Mix well and serve hot.

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  • Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
  • Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
  • You may also add any other colored bell peppers.

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Foodlyrics gets an assistant cook.. lol …. Girish !!! & cooking Mushroom chili

Hey guys..

How are you doing? It’s been a long time the Foodlyrics kitchen has been active.  Like I
have mentioned earlier been busy with work and I hardly get time (silly excuses). I have been following all your blogs..well mostly all of them as and when I can. I so missed this part and I wish I can get back to it again.

After a lot of thought Girish and I have decided to begin a new journey together (again) in this amazing world of culinary delight. We plan to post recipes and photos. It’s a small beginning and we truly hope we can make it large. We would need all your love and support for our new venture. We will try our best to visit your blogs and reply.

There are few things in store, beginning with a new look to Foodlyrics which is long due (and will take some more time).  A couple of recipes that are waiting to go live, loads of clicks and lots of love :).

It’s a great feeling to back, but as of now we will be posting recipes mainly on weekends and holidays. I will try my best to visit all your blogs and reply to everyone as much as possible. Thanks to Google reader that I have the feeds & and the links to your wonderful blogs.

Girish has been very active in the kitchen since our wedding and mainly after we moved to Pune. He is a big time foodie and I am glad that he is so interested in cooking as well.

A line or two from Girish,

Hello Everyone, I know many of you from the blogs and the delicious food that you cook. I happen to sit besides Deepa and get hungry looking at the tasty recipes. I wasn’t a great cook or interested in this part of the food process till recent times. Thanks to Deepa, her simply and easy cooking methods, Masterchef Australia because of whom the cook in me is alive ;)

I am glad that I am a part of this awesome experience…especially with Deepa which makes it double fun. Can’t wait to post, surf and reply on your wonderful recipes.

 Mushroom Chili

Sometimes we cook a dish at the last moment. On Sundays we generally plan the dinner menu well n advance. BUT then the inevitable thing happens. Girish says, “let’s eat something different, am pretty bored eating this.” I know he would be having what’s going to be cooked for dinner, but “something different” has to be there…Always.

We started thinking of what can be cooked as “something different” ;). Finally we landed on Mushroom chili. I had bookmarked a few in the past and after browsing through further I found this to be best and easiest recipe.

Thanks for sharing this recipe, it’s perfect & simple to understand and cook.

I haven’t followed the recipe to the point. Adding and removing bits accordingly.
The best part of this was most of the ingredients were readily available. Sent Girish to fetch fresh mushrooms and began cooking. Within a matter of half an hour this awesome tasty dish was ready. A perfect beginning to our dinner.


Capsicum – 1 ½ thinly cut strips
Onion – 1 big, thinly sliced
Mushrooms – 8 to 10 pieces cut into halves (thoroughly cleaned)
Garlic – 5-6 pods thinly chopped
Green chili – 1 deseeded & roughly chopped
Soya sauce – 1 ½ tbsp
Green chili sauce – 1 tbsp
Tomato Sauce – 3 tbsp
Corn flour – 1 tbsp
Water – ½ cup
Olive oil – 1 tbsp
Salt to taste


  • In a wok or khadhai, heat oil.
  • Add garlic and green chili and sauté for 3-4 minutes on medium flame
  • Add onions and capsicum, sauté for 5 minutes on medium flame
  • Add soya, green chili & tomato sauce and mix thoroughly and keep stirring for 2-3 minutes. Meanwhile, mix the cornflour in a half a cup of water and stir it so that no lumps are formed. Keep it aside
  • Add mushroom and salt, mix well
  • Stir the cornflour mixture properly and pour it in the wok
  • Mix properly and let it simmer on low flame till the gravy thickens & the mushrooms are entirely coated with the gravy
  • Serves – 2/3 as a starter
  • Tips – This is a wonderful starter, side dish and can be served with rice and noodles

Tips – This is a wonderful starter, side dish and can be served with rice and noodles
You can use cubes paneer/ tofu (healthy ehh) instead of mushrooms took cook a tasty Paneer chili


Chinese Fried Rice

It had been a long time I had Chinese food. Pretty bored to go out and have as well. Going out in the Pune traffic in the evening for dinner is a killer thing. The rickshaws are pathetic and the traffic takes a toll on you, by the time you end up in the hotel you are so dead tired that you totally are out of mood to eat. My choice – prepare it myself !!

So here we go this is my take on my favorite Chinese food.

Ingredients –

Basmati Rice – 1 cup
Oil – 2 tablespoon
Garlic paste – 1 teaspoon
Green chili paste – 1 teaspoon
Ginger paste – ½ teaspoon
Cabbage (shredded) – ½ cup
Carrot (finely chopped) – ¼ cup
French beans (finely chopped) –
Onion (sliced and separate every layer) -1/3 cup
Salt – to taste
Vinegar – ½ teaspoon
Dark Soya sauce – 2 teaspoon
Spring onion (finely chopped) – ½ cup

Procedure –

  • Wash the rice thoroughly and soak it in 3 cups of water for 25- 30 minutes. In a big pan boil 8 cups of water along with 2 teaspoons of oil. Drain the soaked rice and gently pour it in the boiling water. Cook 100% on high flame without the lid. Once done, drain the rice in a colander and let it stand for 2 hours. Transfer in a bowl later and apply 2 tablespoons of oil and salt to it.
  • In a heavy bottomed pan heat oil. Add garlic paste, green chili paste, ginger paste and sauté.
  • Add the cabbage, carrot, French beans and onion. Add salt according to the vegetable quantity added. Sauté until its little cooked and not completely.
  • Add the ready rice, vinegar, and soya sauce and sauté for 4-5 minutes.
  • In the end add spring onion and mix gently.
  • Serve hot.

Tips –

You may add capsicum if you like.