-
Garlic Rice with Egg
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok. Wok-hei can only be achieved if the wok is smoking hot even before oil is added. I used peanut oil as it has a high smoking point and a nutty flavour.
-
Uppuma (Semolina with Vegetables)
Originally from Tamil Nadu, this tasty dish is so wholesome you can eat it as a one-dish meal.
-
Kitchidi Rice
It is said that Kitchidi Rice has a little history behind it. It came about accidentally. It is quite common to have leftover dhal curry and rice and I think someone experimented by mixing the curry and rice together and leaving it for a few hours before eating it.
-
Spicy Potato Cutlet Burger
You can make the cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying these cutlets add to the flavour of the burger.
-
Masala Vadai Pasta
I am so used to making the basic recipe and then make different dishes out of it. Masala Vadai is high in protein and nutritious. Instead of deep frying, you can also steam them.
-
Garlic and Egg Fried Rice
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok.
You May Also Like
Vegetarian Bolognese Pizza
EAT FERMENTED BROWN RICE
Indian Style Pupunha Spaghetti
-
EAT FERMENTED BROWN RICE
Eating of overnight fermented rice was for long considered as a rural Indian household practice, but recently, the overnight water soaked rice has popped up in the mainstream health industry and more and more people seem to be interested in adopting it.
-
Vegetable Briyani
There is nothing like the aroma of a briyani or like eating good plate of fragrant biryani! Who says only the non-vegetarians are privileged to enjoy briyani??
