Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This is a basic stir fry sauce that can be used for stir fries,marinade for chicken and also as a dip for Asian preparations.Preparation time:2 minutesServes:1/4 cupIngredients:1 teaspoon sriracha1 teaspoon soy sauce1 teaspoon ketchup1/2 teaspoon maple syrup1 teaspoon tahini(sesame paste)Procedure:1.Take all the ingredients in a bowl and add 2 teaspoons of water and mix well.
Mochi is a Japanese Rice cake. It is made from a rice called japonica glutinous rice which is soaked overnight in water and cooked and pounded to form the dough. We often eat out at this restaurant called Little Sheep Mongolian hot pot, where we ate this sweet potato yam cake. This is my attempt... Continue Reading →
When it comes to Indian Parties Tandoori is our staple chicken dish.Heres an asian variation where Chicken drumsticks(drummettes) have been used instead of chicken legs.Drummettes are smaller in size and take in flavors better than the legs.These have been marinated and baked in the oven and then tossed in an Asian Spicy sauce that you... Continue Reading →
Lettuce wraps are an Asian preparation of chicken stuffed in lettuce leaves with a crunchy,sweet and spicy taste.These are served in the restaurant P.F Changs in the US.This recipe is a vegetarian version to the lettuce wraps served at P.F.Changs.Preparation time:20 minutesServes: 6-8 lettuce wrapsIngredients:1 1/2 tablespoon sesame oil1 pound extra firm tofu diced(you can also... Continue Reading →
Lettuce wraps are an Asian preparation of chicken stuffed in lettuce leaves with a crunchy,sweet and spicy taste.These are served in the restaurant P.F Changs in the US.This recipe is a slight variation to the lettuce wraps served at P.F.Changs.Preparation time:20 minutesServes: 6-8 lettuce wrapsIngredients:1 1/2 tablespoon sesame oil1 pound ground chicken1 large onion, chopped2 tablespoons... Continue Reading →
Pad Thai is a peanut based noodle preparation popular in Thailand.Preparation time:30 minutesServes:2Ingredients:1 tablespoon tamarind paste1 tablespoon sugar2 tablespoon fish sauce1 tablespoon oyster sauce2 teaspoons sesame oil1/4 cup onions chopped8 pieces of 2 inch tofu2 cups of sweet potato noodles cooked according to package instructions(Traditionally rice noodles are used,I didn't have those)1 eggsalt to taste1... Continue Reading →
Im sure most of us order kung pao chicken or tofu when we visit Chinese restaurants.This is one of my husbands favorite too.This dish originates from China and can be served with rice or noodles.Preparation time:20 minutesServes:2-3Ingredients:1/2 pound Tofu(you can use chicken or beef)1/3 cup white/yellow onion diced1/4 cup green pepper diced1/4 cup yellow pepper... Continue Reading →
Who doesn't drool on a hot plate of Thai red curry.You can also make it at your home. Originating from Thailand this dish is dominated by the coconut milk and red chili flavors used in it.Preparation time:20 minutesserves:4Ingredients:1.75 oz/50gms red curry paste3 teaspoons oil(I used sesame oil)1 1/2 coconut milk1/2 lb firm tofu or your favorite meat... Continue Reading →
My husband has this extreme confidence in me that I can use any ingredient and make a good dish out of it. This time it was a Huge Taro root and bean curd.I made this Taro root Gnocchi yesterday and fell in love with this vegetable, the taste is different from the small taro(arbi). My... Continue Reading →
There are two versions of Vegetable Manchurian, wet and dry. This recipe is a dry manchurian recipe.If you need to have some sauce on them you can use the same recipe for gobi manchurian sauce as given in below link and drizzle it over the dry manchurian balls.Manchurian Sauce.Preparation time: 50 minutesServes 6 personsIngredients:3 cups... Continue Reading →
Prathima Koneru 