Indo Chinese food is an all-time favourite for many, but the fan following of this fabulous street style fusion food is at its peak during the monsoons. We are sure you will agree that a plate of hot paneer chilli or crisp chicken lollipops work brilliantly to brighten up gloomy rainy days. Here are 5 simple recipes to help you make some these popular indo Chinese starters at home and make the most of days when it’s raining cats and dogs outside!
Veg Crispy This one is another creation of an Indo Chinese kitchen. A choice of mixed vegetables ranging from babycorn, capsicum, cauliflower, mushrooms and carrots to anything you want to eat are batter fried and then tossed in a sweet spicy sauce with the flavour of ginger and garlic. It is a perfect starter for any party or gathering because there is something in it for everybody.
Chicken Lollipop Who doesn’t love a good Chicken Lollypop? Crisp on the outside, juicy and succulent on the inside – this recipe will give you the best results. Also, these delicious lollypops are baked instead of deep fried so you can eat them guilt free!
Paneer Chilli This paneer chilli recipe is a Indo Chinese style stir fry of deep fried cottage cheese cubes withbell peppers, chillies, onion, garlic and Chinese sauces. You can turn this starter into a main course by thickening the gravy base with corn starch slurry.
Kung Pao Potatoes A colourful mix of bell peppers and crisp potato wedges tossed with sweet and spicy Chinese sauces. What make this recipe stand out are the roasted peanuts that add a fabulous nutty crunch in each mouthful. It is an all-time hit.
Dry Vegetable Manchurian This recipe is like flavourful Chinese style mixed vegetable pakoras tossed in a spicy garlic-soy based sauce. Simple, but super delicious and addictive. You can make Manchurian with any of your favourite vegetables; they also taste great when made with mushrooms or paneer. Try it out!
Instant Ragi Uttapam How to make Instant Ragi Uttapam How to make Instant Ragi Uttapam - Ragi uttapams mixed with spices History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. I