Ginger Sesame Watercress Soup

Ginger Sesame Watercress Soup

The first legit snow day. Kids are home today and tomorrow has been declared a holiday already. Outside 10 inches of snow waits to be shoveled and my Canadian man has geared up to shovel, since the man who blows snow for us has just undergone a knee replacement surgery. And, it had to be the heaviest snow!  So my older daughter gears up too, to help. She is excited to be out as is the little one heavy snow makes good snow people . So booted and jacketed from top to toe, the three head out each on their personal pursuits. I am at home trying to get my valentine’s project for my kiddos, esp the little one finished – this is a big deal in our house and for some reason the kids have always been into it, the girls especially. And I try to draw energy from their enthusiasm and end up making Nutella cookies with my daughter’s help yesterday. Three hours and some later, I poke my head through the garage door to enquire about lunch and in unison they demand something warm and yummy.  I rifle through the fridge to see what I can rustle up at short notice. Like a scanner that beeps when it spots things, so to my eyes zoned in on the half used tofu, spring onions begging to be eaten before they go rotten, baby carrots and a big whopping piece of ginger. Pulling these out from the fridge I sprint downstairs to my other fridge to see what else catches my fancy and voila watercress. I sprint back...
Colorful Veggie Stir Fry – Indian Chinese Style

Colorful Veggie Stir Fry – Indian Chinese Style

Some days the sun shines brilliantly and makes for the best day to click some good pictures – especially of food – A day like that presented itself and I was beside myself with joy since I had invited some friends over for lunch and I was planning on making this veggie stir fry. Colorful veggies can be a big turn on for the gastric juices and a visual treat. And I hope to achieve this with this recipe. For those who see my FB page, you will have seen this as my “cover photo” and on the slide above on my homepage This is an all too simple recipe, the only hard or interesting part (depending on how you view it) is the veggie cutting – I made this a fun chore and you can see the result of it in the pictures below.  A few ingredients to spice it up and I was good to go. Here now is my recipe Ingredients Veggies of your choice Hot stir fry sauce 1tsp Sambar powder 1 tsp or squirt of Sirarcha sauce 1tbsp Ginger 1tbsp Garlic 1tsp sesame seeds 1tsp of Asian spices Nuts (optional) 1tbsp +2tsp of sesame oil Fresh green Thyme to garnish (can use basil or other too) Method Heat 1tbsp oil Add the garlic and ginger and sesame seeds Roast till garlic is golden Add the chopped veggies Add all the spice powders – The sambar powder infuses a fine Indian aroma to this dish while the Asian Spices confirms that it is indeed a Chinese dish with an Indian twist JThe addition of Potatoes...
Garlic Spinach Stir-fry Noodles

Garlic Spinach Stir-fry Noodles

From the stove to your plate in 5 minutes FLAT! No kidding This is the easiest meal you can ever prepare, and probably the tastiest, seriously – how many of you like Indian- Chinese food? You can see my hands way up there J This recipe came about after a pasta meal I’d made the previous day and had some angel hair remaining. I also had some fresh leaf salad spinach – the big boxes you get at Sam’s! Two hungry kids and one quick thinking mom namely moi (:  and all happy! A whole lot healthier than Maggi and a whole lot yummier too! Start to finish 5 minutes not taking into account the time to cook the noodles. You can make this individually so it can be served hot (like dosas(: Add caption INGREDIENTS Angel hair or thin vermicelli (even if you have no leftovers, this takes 5-10 minutes to cook at the most) Fresh Spinach leaves Garlic 1-2 cloves depending on how much you love it 1 Red chili crumbled 1 tbsp sesame oil 1-2 tbsp Schezwan stir-fry sauce (this is vital folks) Add caption PREPARATION In a shallow wok/pan heat the sesame oil Crumble the chili in it Next, crush the garlic or add crushed garlic Now throw in the spinach and spin a couple of times. The spinach will almost immediately get soggy Add the noodles and the sauce over it Toss a few times until all the noodles are drenched in the sauce Feel Free to garnish with peanuts! Put on your plate and dig in hot (: Optional: you can also crumble...
Broccoli-Cabbage Stir-fry

Broccoli-Cabbage Stir-fry

Zàihuì: (Chinese for hello again) This was a cautious move on my part – for one thing, my son loathes cabbage and a once completely devoted butter broccoli fan, he is quite averse to it as well. And as we all know, speaking plainly, much as these two green veggies are incredibly good natured for our bodies, they can be quite a combustible combo, iykwim 😉 Anyway, I had a bit of cabbage left over from the vadais I had made and a broccoli head and went Chinese with them. These veggies lend themselves SO well to oriental foods! I kept it simple, knowing fully well the theme I chose for the blogging marathon was, curry in a hurry – you can have this in 30 minutes or less… I made the stir fry and mixed it in with rice and boy was it ever so good – so please try if you get a chance to! Ingredients ½ cabbage head small 1 medium head of broccoli 3-6 green chilies *depending on preference 1-2 red chilies * depending on preference 1 tsp Asian Spice mix 2-4 table spoons of Soy Sauce Some peanuts (optional) I topped it with some homemade ghatia just for fun 1 tbsp of olive oil 1 tsp of sesame seeds (I used white ones) 2-4 cloves of garlic Preparation Heat oil on high flame in a Wok, add the garlic, chilies, sesame, and the veggies and allow them to cook until tender but crisp (NOT soft – those are nasty). Add the soy sauce and the spice mix and stir swiftly Remove from flame Add...
Indian Chinese Pizza

Indian Chinese Pizza

NO oil was used for this preparation! I call it this after much deliberation as to what the title should be  – Perhaps Shepherd’s Pie or Quiche? Nah – The first makes me think meat and the second makes me think egg – Since this has neither and is as veggie/vegan as can be I thought I’d call it what it resembles the most. Indian because I used the same Cilantro Chappati atta (give link) that’d I had leftovers of for the base – And Chinese because I used unconventional pizza seasoning and toppings like cauliflower mainly, zucchini, green bell pepper and red bell pepper and green chilies – For seasoning all I used was Fab India’s  Szechuan spice mix – And did it ever taste good! My son went on and one about it and I was needless to say pleased as punch as the desired effect it’d had on him and the rest of the family. So easy, yet so satisfying Preparation Grate your veggies as opposed to cutting them/ Add the salt and spices and turn. Roll out like square/round pizza base. Add the veggies and the cheese (I used Parmesan and Mozzarella. Bake in oven for 15-20 minutes at 425 degrees – Since I did not use yeast, it did not rise very much, but it was a think crust and tasted like soft on the inside and crunchy like breadsticks around the corners. Enjoy folks J Entering this to my blog event, Fast Food NOT Fat Food,  Spice Ur Senses Treat for the Eyes Event , Srivalli’s Kids Delight , guest hosted by me –Click here...