"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
I use Japanese "Chukasoba" noodles (Available at Sprouts) for making delicious Yakisoba noodles. I use a variety of multi-colored vegetables and throw in some tofu for protein boost. Feel free to use any protein of your choice.
Yakisoba Noodles Ingredients
1 Chukasoba Noodles
salt to taste
A dash of Soy sauce or teriyaki sauce
1 tsp rice vinegar
Few drops of toasted sesame oil
Prepare Vegetables & Tofu
few florets of broccoli
1 green bell pepper, sliced
1 red bell pepper, sliced
2-3 baby bok choy, sliced
A handful of sugar snap peas
1 carrot, peeled & cut into matchsticks
1 block Tofu, grilled and cut into pieces
2 scallions/spring onions, cut into 2" pieces
Freshly ground black pepper
1. Prepare chukasoba noodles according to the package instructions. Set aside.
2. In a wok, heat oil. Add ginger-garlic paste and red chilies. Add white parts of onion. Stir fry.
3. Add vegetables one after the other. Do not overcook.
4. Add cooked, drained noodles, tofu pieces, soy or teriyaki sauce, sesame oil, salt, rice vinegar.
5. Stir fry.
6. Add spring onions.
7. Sprinkle black pepper powder
1. The vegetables should not be overly cooked.
Traditionally coconut oil is used in GSB kitchens. Later due to health concerns, it was curbed to bare minimum usage. Once scorned for saturated fat issues, now coconut oil is making an impressive comeback. Personally speaking, I use several different oils in my daily cooking and I use oil sparingly anyways.
Today's dish is Kerala style cabbage stir fry - using coconut oil.
Cabbage Thoran Cabbage Stir Fry Ingredients
1 medium cabbage, cored and shredded
salt to taste
1. Shred cabbage thinly. Set aside.
2. Heat oil. Add all the ingredients for tempering.
3. Add cabbage. Mix.
4. Cover and let it cook on low flame.
5. Add salt to taste
6. Garnish with freshly scraped coconut.
Green Masala gravy is used in Maharashtrian cuisine. Today's recipe is Eggs Green Masala which features boiled eggs and potato combo doused in ground masala of coconut, cilantro, ginger, garlic. Serve with laadi paav or pulao, along with some salad and lemon wedges.
Eggs Green Masala
4 eggs, hard-boiled, peeled, halved
2 medium potatoes, boiled, peeled, quartered
salt to taste
1 tsp garam masala
1 cup coconut milk
Grind to a fine paste
3 - 4 cloves of garlic, peeled
1 1/2" ginger, peeled
1 cup cilantro
10 mint leaves
1 tsp soaked rice
1/2 tbsp. oil
2 tbsp. minced onion
A pinch of turmeric powder (optional)
1. Grind green masala to a fine paste.
2. Heat oil. Add onion and turmeric powder - if using. Saute till onion is soft.
3. Add ground paste. Saute for 2 minutes.
4. Add water per desired consistency. As it comes to boil, add boiled eggs and potatoes.
5. Now, add salt and garam masala. Switch the gas to low. Add coconut milk.
6. Simmer for 5 minutes.
1. Instead of coconut milk, you can use coconut. In that case, grind it with green masala paste.
2. If you like, you can discard the yolks of eggs.
3. Turmeric in the tempering is optional to retail the green color of the gravy.
1. Soak chana daal in adequate water for at least 2 hours, not more than 4 hours.
2. Grind drained daal with chilies, cilantro, tamarind paste and salt.
3. Heat oil in a small container. Splutter spices and curry leaves.
4. Drizzle tempered oil over the chutney.
1. This chutney may require acquired taste buds. If you think, it may be too raw for your taste, add coconut along with chana daal or use puffed chana daal. If using puffed chana daal, there is no need to soak.
1/2 tbsp. oil
1/2 cup minced onion
1 small tomato, chopped
2 sprigs curry leaves, torn
2 green chilies, chopped
1. Marinate pomfret with turmeric powder, salt and ginger garlic paste.
2. Grind coconut with spices, chilies and tamarind paste. Use adequate water for grinding.
3. Heat oil in a saucepan. Add curry leaves and onion. Sauté onion till soft. Add tomatoes and green chilies. Sauté for 2 minutes till tomato is pulpy.
4. Place marinated fish in a single layer. Add ground masala paste and water. Adjust for salt. Add water as needed per desired gravy consistency.
5. Bring to boil. Simmer for 10 minutes on a low flame.
6. Serve with plain rice.
1. If you don't have Kashmiri chilies, use paprika.
This is my version of Aloo-Bhindi. I generally add red bell pepper for two reasons. First of all, it's easily available here and it also adds a beautiful color.
Aloo-Bhindi Okra with Potatoes with Punjabi Spices Ingredients
1/2 lb Okra/Ladies Finger/Bhindi/Bhendi, Remove both ends, cut into 2" pieces, with a slit
2 medium potatoes, peeled and sliced
1 red bell pepper, cored and sliced
1 tsp Punjabi Garam Masala
1 tsp Coriander-cumin powder
1 tsp paprika
1/4 cup cilantro
1. Heat oil in a wok. Add spices and ginger-garlic paste.
2. Add bell pepper, potatoes and okra. Stir fry from time to time.
3. Add garam masala, coriander cumin powder, paprika and salt.
4. Add cilantro. Keep sautéing till it's cooked.
1. You may need to add more oil to prevent sticking.
2. Do not add any water for cooking.