Schezwan Vegetables A few weeks ago we enjoyed a lovely Indo Chinese meal that included Schezwan Vegetables, which is an Indo Chinese version of Schezwan sauce that I adapted from Nita Mehta’s Vegetarian Chinese Cookbook. Tender crisp vegetables are cooked in a fiery sauce that has hints of sweet and sour flavors and a predominately [...]

When I prepared Methi Chicken some weeks ago, I also prepared a Tomato rice with coconut to go with it. Posting the rice recipe for all you flavored-rice lovers.

This simple recipe is a version of a classic tomato curry and makes a decent side with rotis or rice. Fresh long beans are blanched to tenderness and simmered with caramelized onions, tomatoes and garlic to deliver a hearty, warm curry. This recipe works with most stringy beans.

Made a simple carrot and date salad for my mid day meal today.

My love for methi has not diminished in spite of having an overdose of them these winter months. I am making optimum use of fresh methi during season since I will not be able to relish it during the summer months. Likewise with season fresh green peas. Fresh methi and matar decided on a date with rice. A match made in heaven.

One of the best things about Amaranth leaves is its availability through out the year. A regular green in our kitchen and most times I prepare a dry saute. Today’s recipe is a simple and quick stir fry and makes a good side with rotis and rice. The final sprinkle of roasted sesame powder adds a nutty taste to the fry.

I tried a different approach to prepare spinach and yellow moong dal away from the regular fare. I had a cup of coconut milk, left over, after preparing Poha Payasam which I decided to put to use. And it worked out nicely giving the dal a creamy texture and a rich flavor. A hearty bowl of dal with warm winter flavors.

A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.

Methi, Gobhi and Matar are my winter favorites. North Indian tadka, aromatic spices, and season’s best produce brought together and you have a light, bright and flavorful stir fry. Rotis, Methi Gobhi Matar dry saute, salad and a cup of yogurt make for a filling and satisfying mid day meal.

I followed the high raw food diet today which was a fruit based one. Made a mixed fruit salad with chaat masala for my mid day meal. Filling and delicious!