Simple Appetizers – Chinese Bhel & Shredded Corn Fingers
Typically an indo-chinese fusion inspired from the Indian street food called ‘chaat’. Fried noodles combined with fresh vegetables and in a tangy sauce is used to prepare this snack.
Ingredients: 
1/2 cup – Fried noodles
4 tbsp – Cabbage juliennes
4 tbsp – Peppers juliennes
4 tbsp – Spring onion juliennes
4 tbsp – Tomato juliennes
2 tbsp – Spring greens
2 tbsp – Sweet chilli sauce
Method:
Boil the noodles drain and set aside for a while. Then fry them till crisp.
Mix the vegetables and sauce.
Add them in a bowl and top with fried noodles.
Garnish with greens and serve.
Shredded Corn Fingers
Ingredients:
1/2 cup – Oil
6 No – Baby corns
4 tbsp – Leek finely chopped
1 tbsp – Garlic finely chopped
1 No – Green chilli finely chopped
1-2 No – Spring onion finely chopped
2 tsp – Soy sauce
2 tbsp – Sweet Chilli Sauce
1 tsp – Ketchup
Salt to taste
Method:
Heat oil in a pan and add garlic, chillies and onion cook till light brown.
Add the leeks and cook further for 1-2 mins.
Add the seasonings and cook for 3-4 mins.
Add the fingers and mix till well coated. (If you find the seasoning less please adjust accordingly. If you want the sauce coating to be thicker add a little corn flour).
Shred the baby corns into juliennes and briefly fry.
Once cooled add a little salt and corn flour and fry agian.
Then add the corns to the sauce mix and serve.
You may replace with any vegetable, potato, tofu or cottage cheese.