Appetizers

Chicken lollipops belong to the fare known as Indian-Chinese. The taste is unmistakably Chinese, but the preparation and handling are very close to Indian cuisine. This dish can be found at all Indian-Chinese restaurants worth their salt, and you can often judge the quality of the kitchen by this dish. Kids and adults favor this delicacy alike: kids especially like the convenient way of eating it -- meat with a handle.

Makes 4 Rolls.

Ingredients

• 4 pieces Udad Papads
• 1 bowl Grated Cheese
• 2-3 boiled and mashed potatoes
• 2-3 Finely chopped Green chillies
• A pinch of Sugar
• 2 tsp Finely chopped coriander
• 1 tsp Cumin powder
• 1 pinch Chat masala
• Salt to taste
• Oil for frying

Procedure

1. Take one papad at a time and brush it with little water just enough to make it soft so that it could be moulded.
2. Mix all the above ingredients.
3. Take the mixture and fill the soft papad with this mixture.
4. Roll the papad and stick the open sides of papad with water. 5.

Ingredients

• 1 big Potato
• Beans (mixed types) 50 gms
• Carrots 2 medium sized
• Green peas 50 gms
• Beet Root 2 medium size
• Cabbage (finely sliced) 50gms
• Cauliflower (small pieces) 100 gms
• Onion (very finely chopped) 1 medium sized
• Red chilly powder 1-2 teaspoons
• Garam masala 2 teaspoons
• Rice flour (on requirement)
• Rawa (suji)
• Salt 2 teaspoons (as per taste)
• Oil

Procedure:

1. Clean all the vegetables and steam them in pressure cooker for one whistle.
2. Then mash them into a tight paste. 3.

Ingredients

• 250 gm Bhendi (small, tender, fresh)
• 150 gm curd (beaten up)
• 1 big onion
• 1 medium sized tomato
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 2 tsp red chilly powder (as per spice)
• Curry leaves
• 1/2 tsp cumin seeds
• 1-2 tbsp chana flour (Besan)
• 2 tsp salt (as per taste)
• Oil

Preparation

1. Wash the bhendis properly and remove the peduncle portion (initial part). If bhendi is big in size, then cut into 2 inch pieces. Give a cut sideways without opening the pieces.
2. Shallow fry these pieces for 20-25 min on low flame. 3.

Ingredients

• Kheema
• Curd
• 2 large Finely chopped Onions
• 8-10 Garlic cloves
• 2 inch Ginger
• 1-2 Green Chillies
• Small bunch of coriander
• 2-4 Cloves
• 1 inch of Cinamon
• Red Chilli Powder
• Turmeric Powder
• Salt

For Outer Covering

• 2 medium size potatoes (boiled and grated)
• 2 garlic cloves
• 2 slices of bread (dip it in water and mash it)
• small piece of ginger
• salt
• 1 egg
• Bread crumbs

Procedure

Marination for Kheema

1. Make paste of half onion, garlic, ginger, green chillies, coriander 2.

Hey people! Chicken Chilly is one of the most awesome preparation in Chinese cusine. The first time I learned to prepare this was after watching our chinesewala in Dadar.

Ingredients

• 8 nos. Fish fillets
• 1 Lemon
• To Taste Salt and Pepper
• 1/2 teaspoon Chilly Powder (Red)
• 1 teaspoon Ginger-garlic Paste

Procedure

1. Marinate the fish fillets (we had used salmon, indiat karat asal tar ghol pan karu shakta...) with ginger-garlic paste, juice of one lemon and red chilly powder.
2. Keep aisde for 2 hrs.
3. Place each fillet in a sheet of aluminium foil and sprinkle salt and pepper powder to taste. Wrap the fillet completely with the foil and grill at 180 degrees. 4.