Simple, practical, and full of everyday flavour, Vegetarian Hot and Sour Soup is a vegetarian Indo-Chinese soup made with oil, ginger, and garlic in about 38 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Veg Chowmein Recipe is a Indo-Chinese indian street food made with noodles, oil, and ginger in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Schezwan Paneer is a vegetarian Indo-Chinese appetizer made with corn starch, all purpose flour, and salt in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Schezwan Sauce is a Indo-Chinese sides made with Kashmiri whole dried red chilies, toasted sesame oil, and garlic cloves in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Chili Garlic Noodles is a Indo-Chinese main course made with noodles, oil, and grated garlic in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Chilli Paneer is a vegetarian Indo-Chinese main course made with paneer, cornstarch, and all purpose flour in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Gobi Manchurian is a Indo-Chinese appetizer, main course made with avocado oil, toasted sesame oil, and grated garlic in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Vegetable Hakka Noodles is a Indo-Chinese main course made with noodles, sesame oil, and vegetable oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Sweet, inviting, and made for sharing, Sweet Corn Soup is a gluten-free Indo-Chinese appetizer made with sweet corn, water, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Schezwan Fried Rice is a Indo-Chinese main course made with jasmine rice, water, and sesame oil in about 36 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Indo Chinese Fried Rice is a Indo-Chinese entree, vegetarian made with cooked jasmine rice, sesame oil, and finely chopped ginger in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
