Indo-Chinese Recipes

Veg Lollipop

#VegLollipop
Ingredients

To make the lollipops
Boiled potatoes – 3 Medium size
Carrots – 1 Medium Finely Chopped
Capsicum – 1/2 Finely Chopped
Onions – 1 Small Finely Chopped
Green Chilies – 2 Finely Chopped
Paneer – 50grams Grated
Red Chili Powder – 1 TSP
Coriander Leaves Chopped
Bread Crumbs – 2 TBSP
Pepper Powder
Salt – 1/2 TSP

To make the batter
Cornflour – 1 TBSP
All purpose flour / Maida – 1 TBSP
Pepper Powder
Salt to taste
Water

To make the sauce
Oil – 1 TSP
Garlic – 1 TSP Finely Chopped
Ginger -1 TSP Finely Chopped
Onion – 1 TSP Finely Chopped
Capsicum – 1 TSP Finely Chopped
Red Chili Sauce – 1 TBSP
Soy sauce – 1 TSP
Tomato Ketchup – 3 TBSP
White Vinegar – 1 TSP
Cornflour Slurry
Pepper Powder
Water

Method:
1. To a bowl, add onions, paneer, carrot, boiled potatoes, green chilies, coriander leaves, red chili powder, pepper, salt and bread crumbs
Mix everything well and make small balls out of it
2. Now, take a popsicle stick and shape the ball on it in the shape of a lollipop
3. Make all the lollipops in a similar way
4. To make the batter, mix maida, cornflour, salt, pepper and water
5. Make a smooth batter out of it
6. Dip the lollipop in the batter and dip them in bread crumbs
7. Heat some oil for deep frying and deep fry the lollipops till they turn golden brown in color
8. Once they turn golden brown in color, take them out of the oil and keep the lollipops aside
9. To make the sauce for the lollipops, heat some oil in a kadai, add chopped ginger and garlic and saute
10. Add onions, capsicums saute
11. Add the sauces and mix well
12. Add some water and cornflour slurry and bring it to a boil
13. Add some pepper mix well
14. Serve the fried lollipops hot with the sauce
15. Add some spring onion greens for garnish.

Veg Crispy

#VegCrispy

Ingredients

Potato – 1 No.
Carrot – 1 No.
Green Capsicum – 1/2 No.
Red Capsicum – 1/2 No.
Yellow Capsicum – 1/2 No.
Baby Corn – 4 Nos
Cauliflower Florets – 1 Cup

To Make Batter
Corn Flour – 1/2 Cup
Maida – 1/2 Cup
Salt – 1 Tsp
Chili Flakes – 1 Tsp
Pepper
Water

To Make Sauce
Oil – 1 Tsp
Garlic – 5 Nos Chopped
Spring Onion Whites
Vinegar – 2 Tsp
Schezwan Sauce – 2 Tbsp
Tomato Ketchup – 2 Tsp
Chili Flakes – 1 Tsp (Optional)
Water – 1 Tbsp
Spring Onion Greens

Method:
1. In a bowl, add maida, cornflour, pepper, salt, ginger garlic paste, red chili flakes, schezwan sauce and water
2. Add the vegetables into the batter and toss it to coat the vegetables
3. Heat some oil and deep fry the vegetables till they are crispy and cooked
4. Heat a pan with some oil, saute garlic, spring onions
5. Add in the sauces and chili flakes and mix well
6. Add the fried vegetables and add some spring onion greens
7. Serve it hot

Baby Corn Manchurian

Ingredients

Baby corn – 400 gms
Maida – 3 Tbsp
Corn flour – 2 Tbsp
Salt to taste
Pepper
Water
Oil
Garlic
Ginger
Onion – 1 no.
Capsicum – 1/2 no.
Soy sauce – 1 Tbsp
Tomato ketchup – 3 Tbsp
Chili sauce – 2 Tbsp
Spring Onion whites
Spring onion greens

#BabyCornManchurian

Method

1. Take the cut babycorns in a bowl, add maida, corn flour, salt and pepper
2. Toss it and mix well
3. Add little water and mix well
4. Heat some oil for deep frying, drop the babycorn pieces into the hot oil and deep fry them till you get golden brown color and set them aside
5. In a pan, add some oil, add garlic, ginger, onions wedges, capsium wedges and saute
6. Add soy sauce, tomato ketchup, red chili sauce, and mix well
7. Add spring onion whites and fried babycorn pieces
8. Finally add spring onion greens and a dash of pepper and turn off the stove
9. Serve the babycorn manchurian hot as a starter or as a side dish
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