Indian Chinese is loved by everyone. How to best describe it? It is hard, but would say that it hits a note with the kick of spice and abundance of flavor. Growing up, going out for Indian-Chinese food on special occasions will forever be etched in my memory. Watch the mysteries of this fabulous Cuisine unfold before your eyes.
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3 Responses to “Vegetable Manchurian, Indo-Chinese How-to Video”
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January 11th, 2010 at 9:28 pm
Hi both of you
Happy to post first comment on this
I have always wondered that Manchurian making must be a very complex process but thanks to you both it seemed a cake walk.
It seems very interesting and tempting…will have to try it tomorrow morning.
Keep doing this noble job as you are making so many girls and their families the happy ones.
Bless you both! No other words for you both…
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January 12th, 2010 at 4:38 pm
we do not get canned stoc like yours in delhi,so what touse instead?
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January 13th, 2010 at 9:41 pm
I can’t believe how easy you make it look – I am so excited to try this – hopefully I can replicate it!
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