Ginger Miso Ramen Bowl with Mushrooms
I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.
Chicken Tikka Masala Recipe
If you look up the recipe for chicken tikka masala, the first page of Google will be filled with recipes from the US or the UK. That’s because of what we already know – chicken tikka masala originated in the UK. Chicken is first grilled or roasted and then dunked in a tomato curry laced with cream. I did a milder version of this though. No cream and with little butter, this tikka masala tasted restaurant like. Alright, not restaurant like but very close. Special thanks to my air fryer that made the chicken roasting easy.
Butterscotch Self Saucing Pudding
The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.
Beans Aajadina / Beans Sukka / Beans stir fried with coconut
French beans are one of my favourite vegetables. It cooks fast and works in any form and cuisine. Be it a quick stir fry with salt and pepper or garam masala or in sambar, beans are made a number of ways in India. One of my go to recipes is a sukka. We are more familiar with chicken, mutton and seafood sukka dishes at restaurants. But back home, sukka or as it’s called in Tulu “aajadina”, is a common way of making a side dish with vegetables. Beans, ivy gourd, chickpeas and many other legumes and vegetables are made this style.
A few days ago I ordered a pack of udon noodles from Amazon on a whim. I love trying different kinds of noodles as long as they’re not a pain to cook. I’d seen several udon noodle recipes but almost all of them were made with fresh udon noodles. Fresh ones are much plumper, thicker and whiter than their dried counterparts. They looked like they could soak up any sauce in seconds. The dried ones though didn’t disappoint. I absolutely loved them. They’re thicker, flatter and chewier than regular noodles. And tasted fantastic with the chicken I made.
Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.
Recipe for thouthe koddel / Mangalore cucumber curry
Thouthe koddel is what I grew up eating. Grandma and mother would make it at least once a week. It’s spicy, sour and is balanced perfectly well with a little jaggery. Like most Mangalorean curries, this one too has a coconut based ground spice mix. Koddel can be made with many vegetables – ash gourd, okra/lady’s finger, Malabar spinach and others. But my koddel was made with Mangalore cucumber, also called Madras cucumber, Thouthe in Tulu and southe kai in Kannada. It is a part of the cucumber family and the texture is close to that of bottle gourd, but tastier. Ideally it shouldn’t be turned into mush. Thouthe pieces should hold their shape and form and have a bit of give when you bite into them.
Learn how to make zucchini corn fritters that you can pack for lunch the next day. This recipe is very simple to follow, too. Working moms know how difficult it is to prepare dinner, especially when coming from work. I’ve been there before; rushing home after work and thinking of what to prepare for my kids and husband not just for dinner but also for breakfast and lunch the following day. It can be very, very exhausting. Are you the type of mom who would cook 1-2 meals in the evening, so there’s extra food that can be packed for lunch? If so, then you would likely be interested in the zucchini corn fritters recipe that I am to share with you.