My husband and I love Indo-chinese food. We very often make Indo-chinese dishes at home. Last week I made Burnt Garlic Fried Rice and Chili Garlic Prawns for dinner. Golden fried prawns tossed in chili garlic sauce was so yum! The sweet - spicy - garlicky sauce gives the dish an extra depth of flavor… Continue reading Hot Chili Garlic Prawns
Chinese Bhel is a scrumptious and super addictive Mumbai street food. It is an exciting twist to the Indian bhel which is made with puffed rice whereas chinese bhel is made with a blend of crispy noodles tossed with semi-cooked colorful veggies and sauces. The first time I had Chinese Bhel was at a food stall just across… Continue reading Chinese Bhel
Crispy Fried Noodles are an ingredient very commonly used in Indo-chinese cuisine. It adds a crunchy element to the dishes. Today's recipe is simple to make and freshly made crunchy noodles are sensational. This bed of fried noodles can be crushed into pieces or used as whole in many ways in Indo-chinese preparations; added to Manchow soup, American… Continue reading Crispy Fried Noodles
Long back I had tried a delicious Indo-Chinese dish, Vegetable paneer noodle balls, in a restaurant. That recipe was made with crushed veggies and paneer rolled in noodles. I wanted to try something similar at home, but instead of crushing I used cubed paneer in today's recipe. Deep fried spiced paneer on a stick wrapped… Continue reading Paneer Noodle Spindles
"Gobi" is a hindi word, which means cauliflower. Gobi Manchurian is an Indo-Chinese dish made from fried cauliflower florets tossed in mouth-watering spicy sauce. Living in the USA, I really miss Indo-Chinese food. It is easy to find Indian food here, but Indo-Chinese cuisine not so much. So I tried today's recipe for the first time, crispy golden… Continue reading Gobi Manchurian Dry
Serves: 4 Cooking time: 25 mins Ingredients 3 tbsp oil 300 gms noodles 12 cloves of garlic, medium size, finely chopped 2 tsp ginger, finely chopped ½ cup french beans, sliced in 1 inch pieces ½ cup spring onions, finely chopped ½ cup carrots, julienned 1 cup cabbage, shredded 1 cup bell pepper (capsicum), green or colored, thinly sliced ½ cup sweet corn… Continue reading Veg Hakka Noodles
Makes: 5 Cooking time: 1 hr 15 mins Ingredients 5 chicken drumsticks, skinless and frenched 2 dry red chilies ½ tbsp ginger, roughly chopped ½ tbsp garlic, roughly chopped ¼ tsp red chili powder ½ tsp black pepper powder ¼ tsp salt,adjust to taste ½ tbsp soy sauce ½ tbsp vinegar 1½ tbsp tomato ketchup 1½ tbsp… Continue reading Chicken Lollipops
Serves: 4 Cooking time: 35-40 mins Ingredients Chicken marination ½ kg chicken, boneless, cut into pieces 1 tsp ginger paste 1 tsp garlic paste 1 tsp salt, adjust as per taste 1 lemon, juice 1 egg 1 cup all-purpose flour (maida) 1 tbsp cornflour Oil, for frying Chili Sauce 2 tbsp oil 1 tbsp garlic, finely chopped 1… Continue reading Chilli Chicken Dry
Serves: 2 Cooking time: 45 mins Ingredients Crispy Fried Noodles 150 gms noodles (Hakka or Egg Noodles), (makes approximately 2 cups boiled noodles) 4 tsp oil, for boiling and tossing ½ tsp salt 3 tbsp cornflour Oil, for frying Chop suey 2 tbsp + 4 tsp oil 2 tbsp cornflour ½ cup green bell pepper (capsicum), sliced ½ cup… Continue reading American Chop Suey
I'm a huge fan of Indo-Chinese food. Period. I love the spiciness of Schezwan sauce and a subtle hint of garlic flavored rice. I get both in this wonderful Triple Schezwan Fried Rice recipe. The name says 'triple' because it consists of 3 fundamental components, rice, noodles, and chicken gravy. You could take any one… Continue reading Chicken Triple Schezwan Fried Rice
