Schezwan Idli

 

                                   

When it comes to the taste, Indian cuisine and Chinese cuisine are poles apart. Though both stand out deliciously well in their own way; the combo of this two skill of cooking style are bound to create wonders. Indo-Chinese recipe is not a novel concept in India and with many improvisations; this recipes never fails to make us feel contented. 

Coming from the regions of South India, the soft-fluffy idli when gets embraced by the Chinese tadka; an incredible fusion gets evolved. And we call this fusion as- Schezwan Idli.

Preparation time: 15 mins
Cooking time: 10 mins

Course: Appetizer
Author: Shruti Mendulkar

Ingredients:

 

6 idlis- broken into small pieces
1 large capsicum- chopped
1 small carrot- chopped
1 cup of shredded cabbage
5-6 cloves of garlic- finely chopped
1 tsp lemon juice
2 green chillies- chopped
1 tbsp maida
½ bowl water
2 tbsp schezwan chutney
1 tsp red chilli sauce
1 tsp soy sauce
Oil for deep frying
1 tbsp salt
1/4^th tsp- mixed herbs
1/4^th tsp- chilli flakes

Method:

In a pan, heat oil and deep fry the small pieces of idli till it becomes golden-brown in colour. Use kitchen tissue papers to remove the excess oil. Set aside.

                                

Heat oil in a pan, add garlic, chillies, mixed herbs and chilli flakes into it.

                                

Now add chopped carrot, capsicum and cabbage. Saute for a minute and let it cook for 2 mins by placing a lid over it.

                                         

Meanwhile, in a bowl mix maida and water.

Once the veggies are cooked, add schezwan chutney, soy sauce, red chilli sauce, lemon juice and maida paste into it. Sprinkle salt and mix well.

                                   

Now add the fried idlis into it and gently give it a stir. Serve hot!

                                    

Simple, wasn’t it?