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Vegetarian: Chinese
by Nita Mehta      (Author ALERT)

Our Price: $22.20 USD

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ProductID: 23365 - Hardcover - 128 Pages (Year: 2005)
SNAB ~ ISBN: 8178690586

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Buy Together: Vegetarian: Chinese ($22.20) and Special Flavours Of Europe & The Orient ($41.45) Get

 Top 10 popular recommendations Description

“Vegetarian Chinese Cooking” includes the classic traditional recipes as well as the new Chinese dishes now available at good Chinese eateries. The specialty starter “Dim sums” with a special dipping sauce will set the mood rolling for the party. Follow it up with a light thin soup like “Lemon coriander Soup” which whets they appetite rather than killing it as some of the heavy soups can be blamed for!

The main course has lots to offer. Our favourite Paneer or Tofu in a special Fennel flavoured sauce and the stir-fried Okra in Hoisin Sauce will make a perfect meal with Pepper Fried Rice and Pea cinnamon Noodles.

Enjoy the taste of china, all cooked in a simple delicious manner.

 Table of Contents


Ingredients used for Chinese Dishes

Sweet chilli dip
Green dim sums
Crispycinnamon cauliflower
Spring rolls
Red sesame dip
Chinese potato rolls
Leafy wraps
Crunchy bread balls
Lotus wings
Fried rice triangles
Crispy vegetables
Salt & pepper vegetable
Sesame gold coins
Corn rolls
Spicy skewers
Honey rice balls

Garnish for soups
Quick veg stock
Fresh vegetable stock
Vegetable sweet corn soup
Green chillies in vinegar
Kimchi salad
Hot & sour vegetable soup
Vegetable sweet corn soup
Manchow soup
Lemon coriander soup
Wonton vegetable soup
Stir-fried vegetable soup
Mushroom ginger crispy rice soup
Talomein soup

Honey potato fingers
Vegetable Manchurian
Paneer in five-spice powder
Baby corn - spinach in
Carmelized sauce
Haisin stir-fry okra
Cauliflower in pepper sauce
Stir fried snow peas/bean
Potato strings in hot ginger sauce
Half balls & veggies in sauce
Mongolian lotus stem
Tofu in hot garlic sauce
Paneer steak & mung beans
Vegetables in ginger garlic
With sesame seeds
Billy kee mushroom in sauce
Broccoli in garlic butter sauce
Vegetable Hong Kong with
Fried noodles
Kung pao corn
Schzewan vegetables
Cubed paneer & veg-sizzler
The Chinese sizzler
Baby corn aniseed
Honey chilli veggies
Shredded aubergine in
Sweet & sour sauce
Garlic honey cottage cheese
Moons in almond sauce sweet & sour vegetables
Cantonese vegetables
Nutty paneer with broccoli
Stir fried red & green cabbage

Perfect boiled rice
Perfect boiled noodles
Chinese steamed rice
Haka noodles with vegetables
Pepper fried rice
Pea cinnamon noodles
Peanut fried rice
Chilli garlic noodles
American chopsuey with vegetables
Fried noodles with peas &
Bean sprouts
Vegetable fried rice
Chinese chop suey
Class noodles with sesame paste
Fried rice with baby corn
& bamboo shoots
Vegetable party fried rice
Glutinous rice
Vegetable chowmein

Honey crispies
Date & coconut pancakes
Toffee apples
Assorted fruit fritters
Fried ice cream balls
Date & sesame wontons


 About the Author

NITA MEHTA is a Home Science graduate from Lady Irvin College, Delhi University and a Gold Medalist in M Sc (Food & Nutrition). An Acknowledged cookery expert, she has been conducting immensely popular cookery classes for over 15 Years. Several of her books have been reprinted 13-14 times in the last 8 years. She has authored more than 95 books on various topics including more than 100 best selling cookery books. She’s Cookery books started a new trend in cookery books. The novel & simple to understand format became an instant success. In a span of a few years, over a million Nita Mehta cookbooks have been sold. The secret of her success is her thorough & meticulous approach towards her books. Every recipe is tried & tested and explained in a step by step simple format.


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