Ingredients:

Baby corn, each cut diagonally into two - 10-12
maida/all-purpose flour - 1 1/2 tbsps
cornflour 1 tbsp
1 tsp ginger-garlic
green chilli
salt to taste

For sauce:
spring onions, finely chopped, 1/4 cup
capsicum (small), finely sliced (remove all seeds) -1
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
finely chopped green chillis 1-2
 red chilli pwd 1/2 tsp
soya sauce 1 tsp
chilli sauce 1 tsp
vinegar  1/2 tsps
salt to taste
1 tbsp finely chopped coriander leaves

Method :

1. Heat oil for deep frying. In a bowl, add maida, cornflour,salt, ginger-garlic paste and green chilliand water to make a thick paste.
2. Dip the baby corns into the batter and  Place each piece that is well coated with the batter into the hot oil. fry the baby corn till it turns golden brown.
3 Heat oil. Add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds. Add the Spring onions (not the green part)
and stir fry on high for 3-4 mnts.
4. Add the sliced capsicum and stir fry for few minutes. Dont overcook Capsicum.
5 Add oya sauce, chilli sauce and vinegar. Mix well and add 2- 3 tbsp water and cook.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 minutes. Turn off heat.

Garnish with the chopped spring onion greens and coriander leaves.

Ingredients

Carrot - finely chopped 1 medium
Cabbage - finely chopped 1/4 small
Green and Red capsicum,seeded and chopped 1 medium
Mushroom - finely chopped 3-4
Oil
Noodles - boiled -  1 cup
Ginger garlic paste - 1 tbsp
Spring onions,finely chopped
Onion - 1 small
Vegetable stock 4-5 cups  or u can use water
Salt  (to taste )
White pepper powder  1/2 tsp (or u can use Black pepper )
Red chilli sauce 1/2 tbsp
Dark soy sauce 2 tbsp
Cornflour/ corn starch - 4 tbsp
Vinegar  1 tablespoon

Method
1. Heat the oil ad deep fry the boiled noodles till golden and crisp.
2. Finely chop all the vegetables
3. Heat two tablespoons of oil in a pan.
4. Add spring onions/ Onion, and ginger garlic paste
5. Saute for a minute

6. Add carrot, cabbage, green capsicum and red capsicum, mushrooms and vegetable stock or water.
7. Add salt, white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.

8. Mix cornflour in a little stock or water and add to the soup, stirring continuously.
9. Cook till the soup thickens and remove the water substance from the top.
10 Add vinegar and spring onion greens.

Serve hot garnished with fried noodles

Ingredients:

Rice  - 2 Cups ( i prefer Hyderabadi pulav)
Oil 
Onion
Beans Finely Chopped 
Carrot Finely Chopped 
Cabbage Finely Chopped 
Onions Finely Chopped 
Green Chilies
Ginger Paste
Soya Sauce - 1 tbsp
Salt & pepper to taste

Method:

Wash and soak the rice in enough water for 10-15 minutes and drain.
Boil 4 cups of water, add rice and little salt. Cook uncovered on low heat till rice is tender.
Do not to overcook the rice. When rice is done, drain and add some cold water and drain.


Heat oil in a pan. Add Onions,
After 1 mint stir fry all the chopped vegetables.
Cook for 3-4 minutes.
.
Add Soye Souce, salt and pepper to taste.
Add the cooked rice and mix well. Cook rice for 2-3 minutes and serve hot.

An innovative recipe with the traditional paneer is a combination of the best of Indian and Chinese cooking styles.

Ingredients :


Paneer  3/4 cup
Oil (Olive oil or as per your taste)
Grated Ginger  1tsp
Garlic 1tsp
Chopped Spring onions 1/4 Cup
Capsicum (Green and Red) 1/4 Cup
Carrot (Copped) 1/4 cup
Green Chillies 2-3
Salt to taste
Soya Sauce 1/2 tbsp
Chilli sauce 1/2 tbsp
Tomato Sauce 1/2 tbsp
 corn floor
Vinegar 1 tsp

 For Batter :


cornflour 1/4 cup


Method:




Combine Maida, Corn floor, salt for the batter in a bowl

and make a smooth batter by adding approximately ¼ cup of water.

Coat the paneer pieces with the batter and deep fry in oil over a midium high flame till the paneer is golden brown.