Schezwan Potatoes Recipe Video – Indo chinese – Fusion Recipe by Bhavna

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More recipes at http://www.bhavnaskitchen.com More at http://www.bhavnaskitchen.com http://www.indianrecipevideo.com http://www.veggierecipevideos.com http:/…
Video Rating: 4 / 5

Slightly sweet and sour flavor is addictive 😉 Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. It is a go…
Video Rating: 4 / 5

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34 Responses

  1. hawiiancanetoadSeptember 24, 2013 at 4:13 amReply

    What a silly comment

  2. Bhavna's KitchenSeptember 24, 2013 at 4:38 amReply

    Great…very glad to hear that…

  3. 79kanikaSeptember 24, 2013 at 5:09 amReply

    Hi Bhavna..i just tried this recipe…OMG..everyone just loved it and the sad part is i just got to taste it when i checked the spices in the beg… 🙁 …..Thanks for the awesome work dear…

  4. leela varmaSeptember 24, 2013 at 6:03 amReply

    hi bhavna i follow all ur recipes I followed ur recipe for schezwan sauce and done noodles they taste great i like to try this on sunday can i make the sauce little thick and dry using corn starch ……. please reply me

  5. hny bnySeptember 24, 2013 at 6:24 amReply

    hiiiiiiiiiiiiiiiiii bhavna luvd dis recipe of urs wann try makin it tmrw…

  6. suzzanesuhanaSeptember 24, 2013 at 6:31 amReply

    HI Bhavna, if i am not wrong you are Indian, right? then why do you pronounce like Americans?!! It sound really bad and most of the time people can’t understand! be your own self dear, pronounce properly, that will help us a lot! otherwise your recipes are quite good!!

  7. myworldyourmusic11September 24, 2013 at 7:06 amReply

    I really like how you put your recipes together:simply so that it’s relatively easy if one wants to try cooking the dish.One teaspoon is much easier than 1 ounce etc:this looked delicious and
    thanks for making me hungry:).

  8. Thirty VersesSeptember 24, 2013 at 7:43 amReply

    Love your videos but its hard to understand.. sometimes..

  9. seamusinbostonSeptember 24, 2013 at 7:47 amReply

    Please make an announcement when the book finishes – I’d willing pay big bucks for your cuisine!

  10. Sahara RoseSeptember 24, 2013 at 8:31 amReply

    Thank you for the wonderful recipes.

  11. CiLLhouetteSeptember 24, 2013 at 8:48 amReply

    Oh…MY…GOD…That looks DELICIOUS! I am going to make this tomorrow! Where did you get your shirt from? Love it!

  12. asianlite6September 24, 2013 at 8:50 amReply

    Hii Sister, yeah as you said in indian recipe blog of yours i got the printed version…God bless you my sister..:):)

  13. asianlite6September 24, 2013 at 9:34 amReply

    Hi sister, made this dish with veg fried rice last night..my family ppl loved it…must thank you for giving this recipe…Thanx..god bless you my sister…You can publish a cookery book which will be very usefull for ppl like me …:)

  14. geniusshaikhsSeptember 24, 2013 at 9:51 amReply

    bhavna ur all recepies are full of fat…

  15. asianlite6September 24, 2013 at 10:20 amReply

    Hi Sister, Good idea you gave me…will do as you said ..In which of your blog will i get the printed version of these recipes?.thanx..god bless you my sister…

  16. Pooja DuttSeptember 24, 2013 at 10:21 amReply

    Hi…. I made Schezwan Potatoes with Schezwan fried rice today and my husband loved it…. Thanks for sharing such a nice recipe… :)

  17. Natalie HoSeptember 24, 2013 at 10:31 amReply

    is it okay to use a bouillon cube instead of a consomme cube?

  18. huyutfsakuraSeptember 24, 2013 at 11:19 amReply

    Wow! 😀 I want to try this, I might have to switch the consomme cube with chicken stock powder though since I have none 🙁

  19. Tammy TranSeptember 24, 2013 at 12:10 pmReply

    Lawl kimchi is just pickled chinese cabbage

  20. Senna AnSeptember 24, 2013 at 12:45 pmReply

    can i use soup broth packed? or do you have any suggestion?
    I want to cook for my boyfriend but he is not allow to drink soup from stock cube.

  21. Rocio RamirezSeptember 24, 2013 at 1:38 pmReply

    Hvgucci

  22. Britney SalimSeptember 24, 2013 at 2:34 pmReply

    Ayou need to try PORK WITH KIMCHI! Oishi!!

  23. ochikeronSeptember 24, 2013 at 3:12 pmReply

    any soup stock is okay but consomme is good 🙂

  24. Jessicaa chanSeptember 24, 2013 at 4:09 pmReply

    Do you have to use consomme cubes?

  25. liltrooper29September 24, 2013 at 4:35 pmReply

    Thank u!

  26. ochikeronSeptember 24, 2013 at 5:01 pmReply

    mine was vegetable based one, but i think any kind works 🙂

  27. liltrooper29September 24, 2013 at 5:52 pmReply

    What flavor of consumme cube did u use?

  28. xXdarktwilightgirlXxSeptember 24, 2013 at 6:17 pmReply

    Consomme cubes are typically used in soups in stew. It’s just a lot of spices and seasonings formed into a cube that will melt in hot liquid. They come in chicken or beef flavored and you can find them anywhere. 🙂

  29. chokchai88100September 24, 2013 at 6:41 pmReply

    好 好食

  30. Angela MSeptember 24, 2013 at 7:37 pmReply

    Looks delicious! But what exactly is consomme because ive never seen it before. Which one do u get?

  31. CPLDSeptember 24, 2013 at 7:55 pmReply

    Tried making this. It was sour and a tad salty…. I suggest using sugar more

  32. studioalleinSeptember 24, 2013 at 8:32 pmReply

    Is normal cabbage okay

  33. ochikeronSeptember 24, 2013 at 8:50 pmReply

    potato starch or corn starch is okay 🙂

  34. ochikeronSeptember 24, 2013 at 9:32 pmReply

    :)

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