Stew is typically slow-cooked, with chunky vegetables which steeps in the flavor. The last few weeks, stews/soups/salads have kept me company as I strive to eat more vegetables and limit grains. Stew comes particularly handy, if you are cooking for crowd with varying preference as it can be eaten like a soup, with or without a bread on the side or over rice or chappathi/roti. Read the rest of this entry »
Category Archives: Desi Chinese
For a generation of Indian kids (raised in the 80s / 90s), noodles are synonymous to Maggi and we look no further. Slowly but steadily, Maggi & noodles became comfort food, especially when I lived away from home. But this is the time, when I also explored the plethora of dishes from the Indian-Chinese cuisine. Noodles are a mainstay in any Chinese food (be it the traditional or the Indian Chinese kind); Hakka Noodles is a perfect fusion of Indian and Chinese cuisine – cooked in Chinese style to suit the Indian taste bud. Read the rest of this entry »
We are a set of 4 desis in almost adjacent houses, and we meet on various occassions, at the drop of a hat – if there is none, we create one. To cut a long story short, we have forged great friendships over the years and I am really grateful for having such great friends/neighbors. Couple of weeks ago, we decided to meet for a farewell dinner for my friend’s mom who was visiting them from Chennai. It was my turn to host and I decided on the cuisine and menu too – it was to be Chinese, or rather Desi-chinese – every true-blooded Desi that I know loves Desi-chinese and am yet to find one who doesn’t. This was to be a potluck pary and Gobi Manchurian, Chilli Paneer, Hakka Noodles and Veg. Fried Rice were on the menu. I chose to make Chilli Paneer.
This dish, a deadly combination of paneer cooked in desi-chinese style, is something that I have always liked and wanted to make. This party provided the perfect opportunity to try it out. Tarla Dalal has a great recipe for chilli paneer and I also found Sig’s Chilli Chicken recipe quite interesting. I kind of married the two and made my own recipe – don’t we all do that?
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