Tikkis as I like to call them are delicious appetizers which are relished in almost every Indian party. But ever tried baking them. These tikkis are made from cooked peas (mutter), combined with mint leaves (phudine) are baked in the oven until browned and crisp and serve with some deliciously tasting green chutney.  

A very popular Indian Chinese dish is made from finely minced vegetables, coated with corn flour and deep fried, then dipped in a tangy and spicy soy sauce.

Khandvi is a gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with  mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.

The ever popular “Manchurian” is an Indian Chinese dish. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to suite Indian tastes. It is said to have been developed by the tiny Chinese community that lived in Kolkata for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cities such as Mumbai, New Delhi and most importantly Kolkata (formerly Calcutta).  The recipe does not use Ajinomoto (MSG – Mono Sodium Glucomate)