Tuesday, April 20, 2010


I am a big fan of Indo Chinese cuisine, well, actually any Asian cuisine, but love Indo Chinese in particular. This is one of the dishes that is most requested by my family and friends. The recipe changes depending on the vegetables on hand when I start preparing it, but it mostly always turns out good no matter what I add or leave out of the dish. This particular recipe can be tweaked to your choice, make it vegetarian by leaving out the prawns or substitute it with chicken, tofu,  be creative depending on the moment.

The trick to cooking good Chinese cuisine is to have all the ingredients prepared and handy before starting to cook and quick cooking on really high heat


Egg noodles, 1 pound

4- 5 cups assorted vegetables, julienned (cabbage, capsicum, carrots, snow peas)

1 tsp crushed dry chillies

2 tsp soy sauce

1 tbsp ginger, finely chopped

1 tbsp garlic, finely chopped

1 onion, sliced

3 green onions, chopped and whites separated from the green stalks

Shrimp – 1 pound


1 tbsp cornstarch

1 tsp ginger garlic paste

1 tsp soy sauce

Salt and pepper

Marinate the prawns with the marinade ingredients and set aside for 15 minutes. Heat 2 tsp oil in a wok on high and sauté the prawns until they turn pink. Remove from wok and set aside.

Prepare noodles according to instructions on the noodle pack. Strain and set aside.

Add 2 more tbsp of oil to the wok and increase the heat. Add the chopped ginger and garlic and stir. Add the red chilli flakes, onions, white part of the green onions and quickly fry for a minute. Stir in all the vegetables and sauté. Add the soy sauce, aji-no-moto (optional) , salt and pepper and fry for 2 minutes till al dente. Add the prawns and cook for a minute. Mix in the cooked noodles and cook for a a few more minutes. Add the chopped green onions and serve.

Saturday, April 10, 2010


I come from a family of fabulous cooks. Even my uncles add creative twists on regular recipes which make their dishes taste out of this world. This is one such recipe I grew up eating and is a ‘must do’ each time I visit my uncle’s home in India. It took a lot of arm twisting to get this recipe out of him as he has no recipe; it is all in his head. Even as I am writing about this, my mouth is watering and try as hard as I have, I am unable to create the magic that he does with this recipe. Nevertheless, I can bet that you will love this recipe if you make it.


Whole chicken cut into bite sized pieces

Ginger garlic paste, 2 tsp

1 bell pepper cut into strips

Curry leaves

Green chillies split, 8

Salt and pepper

Masala powder-

11 cloves dry roasted

8 cardamom pods, dry roasted

2 inch cinnamon, dry roasted

1tsp coriander powder


Green chilli sauce, 8 tsps

Soy sauce, 4 tsp

Vinegar, 1 tsp

Ajino moto – 1 tsp (optional)

Red color mixed in a little water (optional)

Microwave the coriander powder for 1 minute. Grind the dry spices and mix with the coriander powder and set aside.

Mix in the chilli sauce, soy sauce, vinegar, red color and aji no moto and set aside.

Wash and clean chicken, add the ginger garlic paste, turmeric and salt and set aside for at least 20 minutes. In a pan add 2 tsp of oil, and add the chicken. Cover and cook for 5 minutes. Uncover and cook until all the water evaporates. Add the ground masala powder along with salt and fry for 5 minutes.

In a separate pan, heat oil and fry the bell peppers, curry leaves and green chillies and add to the chicken along with the oil. Mix in well. Now, add the sauces and mix well. Cook for 8 to 10 minutes more. Garnish with chopped cilantro and serve hot.

Wednesday, April 7, 2010


My friend has a daughter in college and wanted me to post recipes that college kids can make easily without much preparation, one that is quick and tasty and not too fussy. Importantly don’t need too many ingredients or tools. This one is for you Sanju. Looking forward to reading about your trials and reviews on this recipe. Unfortunately for you college kiddos, this also happens to be a very healthy recipe- Oh No! Gasp!!!


5 cups washed, fresh baby spinach

3 tbsp walnuts

2 tbsp almonds (or 1 additional tbsp walnuts)

4 cloves garlic

3 tbsp olive oil

1 tsp dried basil ( can add 1/2 tsp more if desired)

1 tbsp grated parmesan cheese (or as preferred)

Salt and pepper to taste

Puree all these ingredients together. Remove into a bowl and toss with cooked pasta of your choice. I had some premade wild mushroom ravioli in the freezer that I cooked and tossed with this awesome sauce along with cherry tomatoes and EVERYBODY loved it! Plain old spaghetti, penne or any other pasta will do just fine. If serving this warm, top with some grated parmesan just before serving.

Add cut olives, tomatoes, red onions or any other vegetable of you choice, with pasta and pesto and refrigerate. Makes a great pasta salad.

This sauce can also be used as a spread for sandwiches – plain or grilled paninis.