Chilli Parotta , a classic street food popular in Tamil Nadu, is made with shredded Parotta, capsicum & sauces. Learn how to make Chilli Parotta recipe.
Its no secret that I love Indian Chinese fusion cuisine. On many a special occasion its Indian Chinese fusion food for starters and Sweet Corn Chicken Soup is a must. Nehal is extremely fond of American Chop Suey and I created magic at my stove, replicating the restaurant flavor. He loved it and am one happy mommy!
Cold and wet weather is pleasant and a welcome change from the sultry summer we’ve had this year. Comforting, like an occasional deep fried indulgence. But unabated rain is anything but enjoyable. I prepared a spicy Indo-Chinese appetizer, Chilli Baby Corn, which served as a perfect antidote, adding a cheerful note to the day. Makes for a warm, well spiced appetizer.
A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. Not to mention, your family get to eat their 5 a day portion of vegetables in a single meal.
Schezwan Vegetables A few weeks ago we enjoyed a lovely Indo Chinese meal that included Schezwan Vegetables, which is an Indo Chinese version of Schezwan sauce that I adapted from Nita Mehta’s Vegetarian Chinese Cookbook. Tender crisp vegetables are cooked in a fiery sauce that has hints of sweet and sour flavors and a predominately […]
Indo-Chinese Appetizer ~ Gobhi Manchurian The market is flooded with Cauliflower and very reasonably priced. Bought two large heads for Rs.20/-, cut them into florets and used a portion to prepare Gobi Manchurian. I’ve received requests to blog Indo-Chinese recipes especially appetizers. So, I decided on this colorful and vibrant cold-weather appetizer or snack, much […]