Tofu and Egg Fried Rice – Makeover for leftovers
Remember that tofu scramble I made the other day? No? Go read that first and then talk to me. Anyway, I had a bunch of leftovers from that so as the leftovers queen that I am, I made fried rice with it. I had just about half a cup of the tofu scramble so I decided to add eggs to the mix to increase the quantity. I had cooked rice from the night before. Looks like I was all set, no? No. I ran out of soy sauce and fish sauce. My two essentials for Indian-Chinese cooking. But I needed a sauce. So I mixed char siu, rice vinegar, and chilli sauce together and stirred it into the fried rice.
Tofu Scramble with Vegetables and Vermicelli
This recipe, like most recipes, doesn’t come with a backstory like how I saw the tofu and lightning struck along with the idea of scrambling it with vegetables. No. It was simply out of sheer laziness and stomach rumbling hunger that made me cook at lightning speed. And once I cooked the tofu scramble and veggies together in some randomly mixed sauce, I realized I needed to eat it with something or else I’d get hungry soon after I’d wash my plate. What cooks faster than regular noodles? Vermicelli. 5 mins. Done.
Turmeric Chicken Noodle Bowl
It’s that time of the year again when the city chokes on smog and gives you little hints of winter on the side. Delhi winters are lovely and I can’t wait for the smog to clear up and for the real fog to hinder my visibility. Not to forget the layers and layers of clothes to be buried under. But it’s soup season, so all is well. Let me bring you turmeric chicken noodle bowl. Why turmeric, you wonder? It’s because I had some leftover chicken in its turmeric, chilli powder, ginger-garlic paste, and green chilli marinade.
Southekayi Majjigehuli / Thouthe Pulikajipu
A few months ago a friend got me Mangalore cucumber from Bangalore and I made Thouthe Koddel with it. This time around, my brother-in-law brought me one from Mumbai. And I made thouthe pulikajipu with it. I don’t know where this dish originated but I’ve seen it made across all south Indian states. It is pulikajipu in Tulu, majjigehuli in Kannada, and mor kozhambu in Tamil. All it needs is a vegetable, ground coconut with chilli, ginger and a couple of spices, and sour yoghurt.
Spicy Peanut Chicken Recipe
The best thing about having Asian sauces in your fridge and pantry is that you can whip up a really good meal in just a few minutes. This spicy peanut chicken recipe is the result of a jar with just a spoon of peanut butter, fish sauce, char siu sauce, soy, and chilli paste. It’s one of the quickest meals I’d fixed myself in recent days. And I cannot put into words how much I loved it. You can tweak the sauce too. If you don’t have char siu, use oyster or hoisin. If you don’t have any of those, simply use peanut butter, soy, chilli paste, and honey.
Homemade Granola Recipe For Breakfasts
First of all, stop buying granola from the shops. You can make this at home and with almost no effort. It’s just about mixing the ingredients together in a bowl and then popping it into the oven. In 30 mins, fresh homemade granola is ready. It keeps up to 2 weeks when kept in an airtight jar. No need for those energy bars and intensely sweet store bought granola for breakfast. Keep the indulgent breakfasts like sweet potato pancakes and waffles for weekends. On a working weekday, all you need is a quick breakfast that comes together in a couple of minutes.
Buttery Butter Cake with Pistachios
Remember those moist and buttery cakes from the bakery growing up? This buttery butter cake with pistachios is even better. It’s essentially a pound cake but more buttery. There are plenty of butter cake recipes online and I found two decent ones. Since I couldn’t figure which one to go with, I used the best bits of both. One was from Rasa Malaysia and the other one was from Love Foodies. I also topped the loaf with pistachios and lemon zest. That just took the cake to another level of deliciousness.
Daali Thoy or Daali Thove / Konkani style simple dal recipe
You’d think this is another dal recipe on the internet. Well, it is. But it’s simpler, lighter and healthier than your usual dal. That’s what I think, at least. Back home in Mangalore, granny would make this style of dal and a spicy fried mackerel or rava fried sardines to go with it. It makes for a lovely meal on a warm and humid day. In Mangalore, most recipes came from various communities and were known to be popular for the same reason. Like, Shettys and their chicken dishes, Konkanis and their vegetarian fare, and so on.
Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Green Chutney – Green chilly and coriander based
The green chutney is a staple at home to go with any kind of idli or dosa. The colour comes from green chilli and coriander leaves. That’s why it also tastes very fresh. You can alter the amount of either of the ingredients to suit your taste. But by keeping the chillies on the low means you get to taste all other ingredients. Otherwise, it’s just a spicy chutney.