Veg. Noodles

Another concoction from Ishy's kitchen... we were expecting some evening guests for tea and I wanted to serve some warm noodles. also had bits of veggies in fridge that was in dire need of being cooked up - so in it all went with the noodles.

Ingredients

Noodles (any type)
Chicken stock: 2 bouillon cubes
Carrots: in thin slices
Cauliflower: 1 cup
Cabbage: 1 cup
Spinach: 1-2 bunches
Onion: 1 med in chunks
Garlic: 4 cloves in slices
Lite Soy sauce: 1/4 cup
Coriander powder: 2 tsp.
Red chili powder: 1 tsp.
Green chili: 2 split
Ketchup
Salt to taste
Mint leaves: 1 bunch
Oil

1) Bring the bouillon cubes to boil in 4-cups of water. Add the noodles and carrots. I add a 1 tsp of oil, 1 garlic and pinch of salt to the water.

2) Cut all veggies , onion and garlic into chunks.

3) Heat about 3 tbsp. of oil in a large pan or pot. Sautee the onions and garlic for 1 min or until onions are transparent.

4) Add the cauliflower and cabbage. Add salt to taste and coriander powder. Add soy sauce and stir fry. Let cook 2-3 mins in low heat.

5) Pour the the stock and noodles into the pan. Toss all together. Add the spinach, mint leaves, green chilis and red chili powder.

6) Pour some ketchup on top- abt 1/4 cup. Stir and cover. Let cook on low heatfor 4-5 mins or until stock dries out.

7) Sprinkle some tasting salt on the top and serve! Garnish with some mint leaves.

Enjoy!!

Eggplant, Pumpkin & Tomatoes

I have to really remember to take pics. i don't own a digi cam - but my camera on my phone works well...just not as beautiful as I see it up close =(

This is one of those "make it in the spot from whatever is in the fridge" dishes. It was getting late and I wanted veggies with dinner, so here goes my concoction. Cal and I really enjoyed it, hope you will too!

Ingredients

Purple eggplant: cut in chunks 2 cups
Sweet pumpkin: cut in same size chunks 2 cups
Tomatoes: again - chunks 2 cups
Garlic: about 4 big cloves in slices
Onion: 2 med size in chunks
Bay leaf: 1 big leaf
Sugar: 2 tsp.
Salt: to taste
Lime juice: 1 tsp
Fresh coriander for garnish
Oil: 3 tbsp.

1) Cut the veggies and onions in bite size chunks. Garlic in slices.

2) Heat oil in a wok or frying pan. Add garlic and onions and sautée.

3) Add the pumpkin and eggplant and stir fry for a 1 min. Add salt to taste.

4) add bay leaf and sugar, mix well. Cover and simmer for 3-5 mins on low heat.

5) Add lime juice and tomatoes. Cook till the tomatoes are tender. Mix one last time. Remove from heat and ready to serve. Garnish with some chopped coriander leaves.

Enjoy!!

Chicken and Mushroom

Thursday, April 5, 2007: from bohemianbongo.blogspot.com. I cooked this dish when I was staying at my mothers' house in NJ and my lil brother was craving some non-desi meals. I was feeling particularly proud of my culinary skills with left overs so this blog was originally titled: i am an amazing cook! ;P

last night, i came home at 10p and Ryan wanted dinner but american/european meal. so the chicken was defrosting and i had picked up some mushrooms on the way home as well as this green eggplant shaped squash...just wanted to try it. anyway..i had no clue what to make! i ransacked my mother's cabinets and came across soy sauce, balsamic vinegar, maggie seasonings and chicken abode marinade. Had fresh limes, tomatoes and broccoli. and put some potatoes to boil.

i marinaded the chicken in a mixture of all the liquids w dash of lime. cut up 1 and half purple onions. I sauteed half the onions in some oil and put the chicken in. let it cook a little bit then poured in all the marinade into the pan and covered to let it simmer. next i had to fig out what to do w mushrooms. ryan wanted a gravy. meanwhile i boiled broccoli and the squash and Ryan made the mashed potatoes with too much salt!

to make mushroom gravy i boiled a half cup of water and mixed in 1 heaping table spoon of all purpose flour and made a thick concoction. the chicken was done on 1 side and flipped to brown the other. Pulled it out and put in serving plate. the pan had oil, marinade and the remainder onions cooked in. i poured in the flour concoction and stirred w a whisk to get a nice consistency then put in the mushrooms and cooked for a bit. added a bit of lime juice to give a bit of tangy flavor. once that was thoroughly mixed and cooked, poured over the chicken. served the broccoli, squash and tomatoes suateed in olive oil and garlic -and mashed potatoes on the side.

my goodness. the chicken and mushrooms came out fantastic! i should just open a restaurant!!! seriously make my best meals unplanned n from bare fridge and cabinets!

Sweet, Spicy, Sour Chicken Curry

Thursday, September 6, 2007: form Bohemianbongo.blogspot.com - my personal blog

I saw this recipe on TV the other night and tried out last night. Cal loved it. It gives a really unique taste to chicken curry... here goes the recipe.

You will need
Chicken - cut into pieces
Oil - for deep frying
Onion - chopped
Garlic - chopped
Ginger - chopped
Sour yogurt
Salt
Black Pepper
Chili Powder - adjust to your taste
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1 tsp
Bay leaf - 1 big
Cardamom - 2-3 pods
Cinnamon stick - half of 1
sugar
fresh chili and coriander

Clean chicken and cut to desired pieces. Marinate in salt and black pepper for abt 1/2 hr. Deep fry in oil just until it puffs up - it doesn't have to fully cook. Put aside for later. In the oil cook the onion, garlic and ginger till onions are transparent. Put in all the spices - adjust to your taste. Stir and cook the spices for a bit then put in the chicken and mix in with the spices. Pour water or chicken stock to cook the chicken in - cover and let simmer. Mix in sugar and salt into yogurt to your taste of how sour you want. Pour in the yogurt once the water is boiling. Stir well and cover and let simmer. Once the yogurt is cooked (it starts really soaked in the chicken) you have few options. You can adjust the sweet (add a bit more sugar), spicy (add a bit more chili powder) and sour (by adding sour yogurt).

option 1: mix in some green chili (split in half) and top it off with fresh coriander
option 2: mix in some almonds and cook for 2 more mins and serve with some almond slivers on top.
option 3: fry some onions till crispy and serve with it sprinkled on top.


Serve with fluffy white rice or parothas.