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Brussels Sprouts Fried Rice

BM# 71: Week 3/ Day 3 Theme: One Ingredient — 3 Courses Dish: Rice Based — Brussels Sprouts Fried Rice For the final day of this week’s marathon where I am cooking with Brussels Sprouts I have a rice based dish made with them. This Brussels Sprouts fried rice is a delicious and nutritious way of enjoying the…

China — Vegetarian Shanghai Fried Rice

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: C for China Dish: Vegetarian Shanghai Fried Rice So after trying 2 dishes from South America (Argentina & Brazil), we are travelling all the way to Easten Asia, to China. C for China was an obvious choice for me. Being in the apparel retail industry for as long as I did, I’ve had a lot of interaction with China and lot of Chinese too. I went to China 8 years back for business and had a chance to try the local Chinese dishes. Traditional Chinese food is…

Fuzian Stir Fry

BM# 34: Week 4/ Day 1 Theme: Cooking from Sapana’s blog Dish: Fuzian Stir Fry Week 4 of BM# 34 and the theme for this week is one of my favorite themes, ‘Cooking from fellow BMer’. I love browsing through blogs, but these days I hardly get anytime to do that, so this week’s theme is great to focus on just one blog, pick 3 dishes and post them. Valli paired me with lovely Sapana who blogs at ‘Cooking with Sapana’. Sapana has been blogging for about an year, but already has about 400 recipes on her blog. So you…

Vegetarian Wonton Soup

This is our first International Food Challenge and this month we are exploring Cantonese Cuisine, which comes from Guangdong Province in Southern China and it is one among the 8 great traditions of Chinese cuisine. The basic cooking techniques of Cantonese cuisine includes roasting, stir-frying, sauteing, deep frying, stewing and steaming. Steaming and stir-frying are most commonly used to preserve the natural flavors of the ingredients. The most characteristic cooking methods of this cuisine are cooking in salt, cooking in wine, baking in a pan. Saras @ Sara’s Yummy Bites and Shobana @ Kitchen Secrets and Snippets selected 4 Cantonese…

Scallion Pancakes

This is the second dish that I made for the International Food Challenge. Scallion pancakes have been on my to-make list for a long time and when I saw them on the list of Cantonese dishes to try, I knew I had to make these. I found a recipe using whole wheat pastry flour in Whole Grains Baking by King Arthur flour and made them. They turned out great. The dough for these pancakes is very sticky and that is how it is supposed to be to get nice and chewy pancakes. Recipe also requires quite a bit of oil,…

Tofu Fried Rice

Blogging Marathon# 28: Week 1/ Day 1 Theme: Kid’s Delight – 5 Ingredient Fix Dish: Tofu Fried Rice We are back to our regular blogging schedule for this month and my theme for the first week is “Kid’s Delight – 5 ingredient fix”. I’m hosting Valli’s Kid’s Delight event this month and for the next 3 days I will be posting recipes that are my kid approved and have 5 ingredients or less.