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 »
Tag Archives: soy sauce
May be due to the use of similar spices or an abundance of coconut and peanut in the food – whatever it be, most Indians especially South Indians really like Thai Food. I have made Pad Thai at home and when I saw this recipe, I knew I had a perfect recipe for a peanut sauce. Thanks Susan. This sauce is perfect with tofu and veggies on brown rice for dinner or as a side to tofu for hors d’ oeuvres.
Tofu, a food that resembles paneer or cheese, is formed by curdling soy milk with a coagulant, usually edible gypsum or nigari. Tofu has been in use from 200 B.C. when a zealous cook stumbled upon tofu by chance when he added nigari (magnesium chloride, found in ocean water) to flavor the soy milk. This reminded me of the origin of dulce de leche – seems to me that a lot of tasty foods were created more by accident than design 🙂
Tofu is available in soft(silken) and firm varieties. Soft tofu is easy to blend, and is used in a lot of vegan desserts and soups, whereas firm tofu retains shapes well, and is used in stir-fry, grilling and baking. Tofu is rich in protein, and hence a good source of protein for vegetarians and more so for vegans. It is also widely believed that the spread of Buddhism, which preached strict vegetarianism helped the spread and popularity of tofu. The health benefits of tofu are enormous, including but not limited to its cardiovascular protection and anti-cancer properties. While there are a lot of benefits to tofu, it contains goitrogens which interfere with the functioning of thyroid glands. You might want to go easy on tofu, if you have (or suspect) thyroid issues.
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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