關於 indian pancake potato ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇭🇰 香港 Hong Kong
尖沙咀│吃完會開心幾天的印度料理 (eng below)
記得以前沒那麼愛吃印度料理，可能因為不太能吃辣的關係吧 😅 吃素後，我好像能接受的料理變多了，而且發現了原來印度料理比我想像的好吃多了！在旅行時，有機會也還是會去吃呢！

在香港這麼多年，第一次來到Woodlands，短時間內，已光顧了兩次！一定要跟你們推薦這個第一最愛：「班戟」，內餡是蘑菇菇，超級多，每咬一口，醬汁連菇菇像是要爆出來一樣！食過返尋味啊 😍 我的第二最愛是「薯仔椰菜花咖哩」(忘拍照了)，這其實是二訪時，朋友點錯才吃到的 😆 但意外地超級好吃！那個入口即溶的薯仔讓人很想現在就奔去再吃 🤣 再來，不夠飽的話可以再點一個「炒椰菜花」，酸酸甜甜的，口感有點像炸雞 😋

另外，Woodlands有幾款經典的印度套餐，只有「南印度套餐」是純素的，其餘兩款都是有奶的。不知道想吃什麼的話，可以試試這個，因為有好多款配菜，總有一款適合你喔！不過我只喜歡某兩三款配菜，為免浪費，我之後都沒再點這道菜了 😆

Tsim Sha Tsui│Indian food that will make your day
I remember I didn’t like Indian food so much before, maybe because I can’t eat spicy food. 😅 After being a vegan, I seem to be able to accept more dishes, and I found out that Indian food is much better than I thought!

I came to Woodlands for the first time in Hong Kong for so many years. I have already visited twice in a short period of time! I must recommend my first favorite to you: "Pancake". The stuffing is mushrooms. It's so much. With every bite, the sauce and mushrooms seem to burst out! 😍 My second favorite is "Potato and Cauliflower Curry" (forgot to take a photo). It was actually miss-ordered by my friend during the second visit 😆 But it was unexpectedly super delicious! The potato that melts in your mouth makes you want to go and eat it now 🤣 Also, if you are not full enough, you can order another "Gobi Manchurian", it's actually fried cauliflowers which is sweet and sour, the texture is a bit like fried chicken 😋

In addition, Woodlands has several classic Indian Thali, only the "South Indian Thali" is vegan, and the other two are with milk. If you don’t know what you want to eat, you can try this, because there are so many side dishes, there is always one that suits you! But I only like certain two or three side dishes, in order to avoid wasting, I never order this dish again 😆

Woodlands Indian Vegetarian Restaurant 活蘭印度素食
🌱🥚🥛│💰💰💰│😋😋😋😋
📍 尖沙咀麼地道62號永安廣場UG 16-17號舖
UG1, Wing On Plaza, 62 Mody Road, TST East, HK
⏳ 11:30 - 15:30；18:30 - 22:30

SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?

Here's the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA

Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
__________

Stay Connected & Follow us!
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
https://www.youtube.com/user/joannasohofficial
https://twitter.com/Joanna_Soh

HER Network:
https://www.hernetwork.tv
https://www.facebook.com/hernetwork.tv
https://www.instagram.com/hernetwork.tv

__________

BREAKFAST - INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.

120Cals per pancake

Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.


Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!


LUNCH - RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals

370.5Cals per serving

Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 - 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.

Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!


DINNER - CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK

Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt

267Cals per serving

Total Cals with Rice: 471
Total Cals with 2 Chapati: 487

Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 - 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.

Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.

Dosa is a kind of pancake made from a fermented batter. Its main ingredients are rice and urad beans. Dosa is part and parcel of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with Sambar and Chutney. It can be consumed with Idli podi as well.

The masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala.

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences.

Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney (Idli podi or molagapodi): a powder of spices and sometimes desiccated coconut
- Indian pickles