Tag: vegetables

Butter Garlic Vegetables

I first discovered the joy of butter and garlic as a combo in Goa. With prawns. Such a simple but flavourful idea. The first vegetarian version I made of that was with mushrooms (will share that recipe soon). So buttery, meaty and delicious!

One day while making grilled chicken, I was thinking of what an easy side dish would be. Ran through going through my recipes my head and thought about using this flavour combo with the whole bunch of veggies I had at home. Such a simple idea. Why didn’t I think of this earlier?

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Veggie Fried Rice (with brown rice)

Growing up, I loved eating Chinese food. The family would try chinese restaurants often, we would eat chowmein in school and we would make a few chindian (chinese+indian) dishes at home as well. The home favourites were chowmein and fried rice. Those days were special ones indeed! We would come home from school and realize it was chowmein or fried rice day and be thrilled to be bits to be having something different from the standard Indian fare 🙂

This fried rice recipe is a slightly more jazzed up version of what we used to eat at home. It’s a wee bit healthier as well since it uses brown rice inside of white, but feel free to use white if you prefer. It will still be as yum!

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Kasundi Broccoli

By now I have written quite a fair bit about my Bengali heritage and love for Bengali food. One of the Bengali recipes I posted was for Kasundi Chicken – this delicious, moist chicken curry with the characteristic Bengali mustard flavour. Happiness!

Today I am sharing another kasundi recipe. The awesome sauce (literally) deserves many ways to be added to your meals 🙂 It is also an amazing way to jazz up basic veggies and make them a lot more appetizing. In this case, broccoli. I like broccoli in many ways, in salad, with some masala or steamed with some garlic. But one of my favourites was when my aunt made broccoli with just panch phoron. I’ve based this recipe on my aunt’s, with the addition of the magic ingredient – kasundi!

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Vegetable Chow mein

How many of you have grown up eating Chow Mein from little hawker stalls? I most certainly have. A lot! Growing up in Delhi, we were introduced to a new kind of ‘street food’- Chindian Chowmein. I say Chindian (Chinese+Indian) because this is most definitely not chowmein in its original form. It is heavily inspired by India, the flavours we like and what is available here.

What we got was this greasy, veggie loaded, spiced plate of noodles that was deeleeeshus! Unhealthy AF. But delicious! We used to eat this from the school canteen, after tuition classes, while shopping in the market…you name it. Obviously it wasn’t massively encouraged by the parents (you know health and all that) plus some places weren’t hygienic and people have been known to fall sick. So we started making it at home! YAY! It will never be the same since we use less oil and skip the MSG/Ajinomoto, but it still tastes pretty darn good. And is super nostalgic!

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