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When it comes to sports finales, every second counts. Especially when it’s the FIFA final, and you’ve followed the game through late-night viewings, match-saving goals, and unexpected referee decisions. But if you’re the host, a viewing party can take you away from the screen. The solution? Strategically planned menu and versatile devices like the Usha OTG. The multipurpose Oven Toaster Griller allows you to experiment with different cooking functions, from baking and toasting to grilling and roasting. And the precise temperature control means you have complete control over cooking. Thus, elaborate dishes can be prepared in advance, quick fixes can be assembled at the time of the party, and you can offer an extensive variety without compromising on the match or health because OTG recipes are naturally low-oil. By utilising dry heat baking, roasting, and grilling in an OTG, you can achieve crispy textures without deep-frying, often using just a few drops to 1 tablespoon of oil applied with a basting brush.
Read ahead to discover low-oil OTG recipes that transform your favourite Indo-Chinese starters. The good thing with most Indo-Chinese starters is that they are finished in the sauce that can be prepared in advance, saving time and energy when the finals are actually screening. These are popular enough to impress any crowd!
Image credits: Wikimedia Commons
Gobhi Manchurian
Gobhi or cauliflower is truly a multipurpose vegetable that shines in every dish, be it a stuffed paratha, a typical sabzi, or an Indo-Chinese starter like the Gobhi Manchurian. Traditionally, Indo-Chinese starters fuse bold Indian spices with traditional Chinese wok-cooking techniques. However, in this case, the OTG does the heavy lifting and instead of deep-frying cauliflower florets for the trademark crispy texture, you can coat them in a light batter and bake until crisp. Toss the baked gobhi in classic Manchurian sauce and serve hot. The medley of spicy, tangy, and slightly sweet flavours comes from the sauce that features ingredients like soy sauce, vinegar, garlic, ginger, and green chillies.
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Chilli Paneer Skewers
Chilli paneer has to be one of the most well-known Indo-Chinese starters, and having it at your FIFA finals party is bound to get your brownie points. However, by using one of the many accessories that come with the OTG, in this case, the skewers, you can turn this classic snack into a finger-friendly dish. Simply marinate paneer, onions, and capsicum in soy sauce, ginger-garlic, and spices, skewer, and roast until lightly charred. Because the OTG comes with an illuminated chamber, you can see the monitor easily and check for even cooking.
Image credits: Canva
Sesame Garlic Chicken Bites
This one combines the techniques of both gobhi manchurian and chilli paneer skewers; essentially, much like the skewers, you marinate these chicken bites and then bake them, as you did with gobhi manchurian. Start by marinating boneless chicken in soy sauce, ginger, garlic, sesame, and cornflour. Now, bake until cooked and slightly caramelised. It’s sweet, spicy, and crispy without absorbing oil. For a spicy alternative, you can use the same technique to make Dragon chicken; here you marinate the chicken in spicy garlic-chilli sauce with capsicum. This is a comparatively more modern dish than traditional Indo-Chinese starters.
Chicken Lollipop
One of the easiest deep-fried Indo-Chinese dishes to adapt for an OTG, a chicken lollipop is also a recognisable crowd favourite. Start by marinating chicken lollipops with ginger-garlic paste, soy sauce, chilli sauce, pepper, and a little cornflour. Now, arrange the lollipops on a greased rack, brush lightly with oil, and bake at 200°C for 30–35 minutes, turning halfway. Toss in the baked lollipops in garlic-chilli sauce or serve with Schezwan dip.
Image credits: Canva
Crispy Honey Chilli Potatoes
Crispy honey chilli potatoes are a comforting classic, and you know you need these for FIFA finals because the results don’t always go your way! To make these, slice your potatoes into wedges or batons and bake until crisp. Toss the baked potatoes with a sticky honey-chilli-soy glaze and spring onions just before serving. Unlike the Manchurian sauce that leans a little on the gravy side with predominantly savoury flavours, the honey chilli potatoes have a thicker, sticky glaze that’s as sweet as it is spicy.
