A delicious Indo-Chinese fusion dish, this Chinese Bhel is spicy, sweet and absolutely addictive. For the final day of this week’s blogging marathon, I have an absolutely delicious Indo-Chinese fusion chaat dish. This Chinese bhel is colorful, slightly sweet, spicy and very addictive. It’s one of the most popular fusion street food in Mumbai. I have…
Simple and addictive Baby Corn Roast that takes just a few minutes to cook. It can be served as an appetizer or snack.
Recipe to make popular Indo-Chinese Hakka noodles with lots of vegetables and fried tofu.
Blogging Marathon# 47: Week 1/ Day 2 Theme: North Indian Starters Dish: Baby Corn Pepper Fry For Day 2 of this week’s blogging marathon, I made an Indo-Chinese favorite. Even though I stay away from deep frying, I couldn’t stop myself from frying these yummy baby corn pakoras/ fritters. I had this appetizer way back when in India and have been thinking about it ever since, finally got a chance to try it at home now.I am not 100% sure if this Indo-Chinese dish is really a North Indian starter, but since it is Indo-Chinese and China is in the…
Recipe to make Low Fat Vegetable Manchurian using appe aka ableskiver pan. Perfect side dish to an Indo-Chinese meal.
Nothing beats homemade condiments and sauces. Even though it is quite tempting to buy store bought sauces because of their convenience, I think if you have time it is much better to make them from scratch at home. Homemade sauces have no preservatives and are much healthier than the ones in the bottle. The schezwan sauce is made with red chilies along with the regular Indo-Chinese ingredients like ginger, garlic, soy sauce etc. Recipe is adapted from Veg Recipes of India. It is spicy, tangy and sweet at the same time. The sauce can also be used to make schezwan…
Blogging Marathon# 47: Week 3/ Day 2 Theme: Combo Dishes Dishes: Fried Rice with Manchurian For Day 2 of combo dishes, I made this super popular Indo-Chinese combo, Schezwan Fried Rice with Vegetarian Manchurian.My husband loves ordering manchurian whenever we go out to Indian restaurants and he keeps asking me to make it at home too. But I keep postponing because manchurian are typically deep fried and I try to keep away from deep frying as much as I possibly can. So when I saw this combo on Valli’s list, I knew it was time to try these delicious dishes…
Blogging Marathon# 39 – Indian States: Day 25 State: Sikkim Dish: Vegetarian Momos Sikkim is a state in northeastern India located in the Himalayan mountains. The state is bordered by Nepal to the west, Tibet to the north and east, Bhutan to the east and West Bengal to the south. Sikkim is the least populous state in India and it is the only state with an ethic Nepali majority. Because of the close proximity to Nepal and Tibet, Sikkim cuisine is highly infuenced by both of those cuisines. Sikkimese are traditionally rice eaters. Meat and dairy products are also consumed…