Very few things are as satisfying as street style Indo Chinese food. Try these recipes in your home kitchen and bring that magic home. Really simple and super quick to make they are definitely worth a try.

Menu: Sichuan Chakli

Chilli Paneer

Butter Chicken Dumplings

Shopping list

1 small bottle of Sichuan sauce

500 grams of rice flour

200 grams of split skinless black gram

400 grams of cottage cheese

1 small bottle of tomato chilli sauce

100 grams of refined flour

1 bunch of spring onions

1 medium green capsicum

1 medium red capsicum

1 medium yellow capsicum

200 grams of chicken tikka

1 small packet of wonton sheets

200 ml of fresh cream

1 small iceberg lettuce

1 small packet of mace

1 small packet of green cardamom

1 small packet of chaat masala

1 small packet of chives

1 small packet of kasoori methi

100 ml of honey

For faster preparation

For chakli make the dough and then make the chaklis so that they can cool down to room temperature. Make the ginger garlic paste for chili paneer and process the capsicums, dried red chillies, spring onions and cottage cheese. Marinate cottage cheese.For dumplings cook and chop the tikka, chop the tomatoes, coriander, ginger and garlic. Dry roast the kasoori methi and powder it. Blanch the chives and set aside. Prepare the dumplings by making a mixture of tikka along with spices. Then add the tikka mixture to the wonton sheet and seal it with chives.

How to go about it

Start by making the gravy for dumplings in a pressure cooker. Deep fry the cottage cheese and then toss the cottage cheese by first sautéing the red chillies and spring onions to the wok. Then add fried cottage cheese, capsicums and chilli sauce. Blend and strain the gravy and further cook it with spices and honey, finish it with fresh cream. Steam the prepared wontons and serve hot with then prepared gravy.