Anyone who is living in India is well aware of the famous Indo-Chinese dish called as Gobi Manchurian. This is a dish which caters to our Indian palate and also allows our vegetarian friends to enjoy Indo Chinese cuisine at its best. This is a simplistic different take on the regular Manchurian dishes, goodness of the crispy deep fried cauliflower florets tossed in light soya and red chilli sauce gravy, thickened just enough to coat that each and every juicy gobi florets and served hot with a slight sprinkle of fresh spring onions green. Yummy to the core. Let’s quickly make this insanely delicious dish at your upcoming party..full on restaurant style.
If you talk about Indian cuisine then you would instantly relate to spices and spicy food. Here is a spin to a Chinese recipe but with an Indian twist. This is an Indo Chinese recipe of the ever so famous Kung Pao Potatoes. Baby potatoes deep fried and stir fried in a very nutty and spicy Kung Pao sauce, which consist of chili paste, Sichuan peppers and roasted peanuts. Serve it as a starter or as a side dish. You will definitely have your guest raving about it.
Today’s recipe is of Indo Chinese origin, your favorite Honey Chilli Potato homemade. If you like sweet and spicy flavors then without even giving it a second thought quickly make this recipe. Kids love it and adults love it even more. French fries shaped potatoes twice coated with batter and then twice fried for that extra crispness. Sauce flavored with garlic and onion and sauces added to elevate the taste, little honey and tomato ketchup to add to the sweetness and then fried potatoes tossed in the rich thick sauce….honey chili potatoes are ready. Sure shot hit at your parties. Let’s begin making it.