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Baby Corn Pepper Fry

Blogging Marathon# 47: Week 1/ Day 2 Theme: North Indian Starters Dish: Baby Corn Pepper Fry For Day 2 of this week’s blogging marathon, I made an Indo-Chinese favorite. Even though I stay away from deep frying, I couldn’t stop myself from frying these yummy baby corn pakoras/ fritters. I had this appetizer way back when in India and have been thinking about it ever since, finally got a chance to try it at home now.I am not 100% sure if this Indo-Chinese dish is really a North Indian starter, but since it is Indo-Chinese and China is in the…

Schezwan Sauce (Indo-Chinese Red Chili-Garlic sauce)

Nothing beats homemade condiments and sauces. Even though it is quite tempting to buy store bought sauces because of their convenience, I think if you have time it is much better to make them from scratch at home. Homemade sauces have no preservatives and are much healthier than the ones in the bottle. The schezwan sauce is made with red chilies along with the regular Indo-Chinese ingredients like ginger, garlic, soy sauce etc. Recipe is adapted from Veg Recipes of India. It is spicy, tangy and sweet at the same time. The sauce can also be used to make schezwan…

Schezwan Fried Rice with Vegetable Manchurian (Indo-Chinese Recipes)

Blogging Marathon# 47: Week 3/ Day 2 Theme: Combo Dishes Dishes: Fried Rice with Manchurian For Day 2 of combo dishes, I made this super popular Indo-Chinese combo, Schezwan Fried Rice with Vegetarian Manchurian.My husband loves ordering manchurian whenever we go out to Indian restaurants and he keeps asking me to make it at home too. But I keep postponing because manchurian are typically deep fried and I try to keep away from deep frying as much as I possibly can. So when I saw this combo on Valli’s list, I knew it was time to try these delicious dishes…

Sikkim — Vegetarian Momos

Blogging Marathon# 39 – Indian States: Day 25 State: Sikkim Dish: Vegetarian Momos Sikkim is a state in northeastern India located in the Himalayan mountains. The state is bordered by Nepal to the west, Tibet to the north and east, Bhutan to the east and West Bengal to the south. Sikkim is the least populous state in India and it is the only state with an ethic Nepali majority. Because of the close proximity to Nepal and Tibet, Sikkim cuisine is highly infuenced by both of those cuisines. Sikkimese are traditionally rice eaters. Meat and dairy products are also consumed…

Scallion Fried Rice

Time for another edition of Blogging Marathon. Today we start the 20th edition of Blogging Marathon and my theme for this week is “Cooking with Onions”. Onions happen to be the most used veggie in my kitchen, not unusual for Indian cooking. But I don’t usually make dishes ONLY with onions, they are generally part of the dish but not the entire dish itself (if that makes any sense). Well for the next 3 days, I’m going to post dishes that have Onions/ Scallions/ Shallots as the main component of the dish. For the first day of the marathon, I…

Oriental Curd Rice (rice with yogurt)

This is a special post for our blogging buddy PJ who is expecting her second child in a couple of weeks. Our ever enthusiastic blogging marathon group thought of having a virtual baby shower for PJ and all of us have cooked up a dish from her blog to celebrate this event. PJ’s space has a ton of awesome recipes and I had a lot of them bookmarked. I also chose a couple of dishes that I wanted to make for this celebration, but as usual time just flew out of my hands and I finally decided to make this…

Veg Noodles

It’s already the 4th day of our Blogging Marathon. I’m enjoying myself doing this everyday and I’m sure my son’s happy too since I’m asking him what he wants to eat, so I can make him something and post it on the blog too (since the theme I’ve chosen for the marathon is “kid-friendly” dishes). For today’s lunch, I steered him toward noodles since I wanted to make some myself. I asked him “Do you want some noodles for lunch today??”, he cheered and said “Noodles, Noodles!!”, so there we have Veggie Noodles for lunch. My 3 year old likes…

Chinese (My) Style Green Rice

Vegan MoFo DAY 2: This is an extremely easy and versatile dish that is quick to prepare and makes for a great weeknight meal and the leftovers are awesome for lunch. I add all available green vegetables and the variations are endless. I used green pepper, cabbage, green onions, edamame & avocado, but broccoli and any green leafy veggies will work just as well. I love to add buttery avocado just before serving so it doesn’t change color on me (in more scientific terms oxidize). I packed this up for lunch and added avocado before eating, so picture has none…