Vegetarian Mini Thali

This was a bribe for my little one after trying to get him to do what I wanted. He loves the concept of a thali after having one at an Indian restaurant. Also, it's just pretty to look at and feels like a lot of love and effort was put into making this. 

I have the recipes for the Naan and the Kadai Paneer in my previous posts and those take the longest to make. The rest of the dishes are simple and the whole thali can be made within a hour and a half (not including the resting time for the naan dough).

I got some stainless steel bowls and the thali looks best served in these!

Contents of the Thali:

Butter Naan

Kadai Paneer

Veggie Rice

Aloo and Brinjal Fry

Peanut Chaat

* Please click on the Dish name above to go to the Recipes for the Naan and the Paneer dishes.

Recipes:

Veggie Rice:

Ingredients:

Veggies: 1/2 Cup (Peas, Carrots, Corn)

Cumin Seeds - 2 Tsp

Ginger Garlic Paste - 1 Tsp

Green Chilis - 4

Salt - to taste

Basmati Rice - 1 Cup

Water - 2 Cups

Butter/Ghee - 2 Tsp

In a shallow pan, add the Butter and the Cumin Seeds. Add the slit green chilis, chopped veggies, ginger garlic paste and sauté for 2 min. Add the rice and sauté till slightly translucent. Transfer to a Rice Cooker and add the water and salt. Turn on the Cooker about a half hour before you are ready to serve.

Aloo and Brinjal Fry:

Ingredients:

Onion - 1 small 

Potatoes - 2

Small Indian Brinjal/Eggplant - 6

Salt - to taste

Oil - 1 Tbsp

Mustard and Cumin seeds - 1 Tsp each

Red Chili Powder - 2 Tsp

Coriander and Cumin Powder - 1 Tbsp

Turmeric - 1 tsp

Boil and peel the potatoes and cube them. Slit the onion and cube the brinjals. In a pan, add the oil and splutter the Mustard and Cumin seeds. Add the onion slices and sauté till golden brown.

Add the brinjals and cook till almost done. Add the turmeric, red chili, coriander and cumin powder and salt. Add the boiled potatoes and mix. Sprinkle some water and cook for a couple more minutes. Top with chopped cilantro.

Boiled Peanut Chaat:

Ingredients:

Fresh Peanuts - 1 Cup

Small Onion - 1/2 

Green Chilis -2 

Tomato - 1 small

Cilantro - a few sprigs

Lime - 1/2

Salt - to taste

Boil the peanuts in a cooker for 8 to 10 whistles. Finely dice all the veggies.

Remove, cool and mix all the veggies with the Peanuts and add the salt. Squeeze the lime.

Place all the curries and chaat into mini bowls, add the rice and naan to the plate and serve hot.

Mi Goreng: IndoMie with Broccoli

Have any of you tried the IndoMie brand's Mi Goreng noodles? It's a fancier and much tastier version of our own Maggi noodles. This has got to be the tastiest instant noodle out there. 

You boil the noodles separately and mix the sauces that come with it. There is a spice mix, a chili oil and a sauce that comes in the pack. If you can get your hands on these noodles, do try them.

Serve with blanched Broccoli or any other vegetable and top with a fried egg for a complete meal.

Mac and Cheese - Upgraded

This is my 2nd recipe for Mac and Cheese. I don't make it too often but this is a great dish to make and freeze or even store in the refrigerator to re-heat for later.

The thing about Mac and Cheese is, there is no right or wrong recipe for this. You can use any ingredients you have at home, any cheese to make it your own.

I had a small block of Pepper Jack cheese and some Philadelphia Cream Cheese. Also, I always have some Parmesan lying around, so I used it as well.

The best part about the recipe is the Panko Bread Crumbs mixed with Paprika and butter. The topping makes this perfect for adults 

Ingredients:

Macaroni/Pasta Shells - 1 cup

Butter - 1.5 tbsp

Flour - 2 tbsp

Milk - 3/4 cup

Grated Pepper Jack Cheese - 1/4 cup

Salt - to taste

Garlic Cloves - 3

Cream Cheese - 3 Tbsp

Parmesan Cheese - 2 Tbsp

Panko Bread crumbs - 1/4 cup 

Paprika - 1 Tsp

Black pepper - 1 tsp

Red Pepper Flakes - 1 tsp

Boil the Pasta shells according to the instructions and keep aside. Chop the garlic cloves.

In a pan, melt 1 tbsp butter and add the chili flakes and garlic. Fry till fragrant and add the flour. Whisk well and cook this golden brown and the raw smell is gone. Stir in the milk slowly into the flour and butter mixture. Whisk really well, in order to avoid any lumps. When the mixture is well incorporated, add the cheeses and pepper. Mix well, till the cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour into an  oven safe dish.

Melt 1/2 tbsp butter and add to the bread crumbs along with the paprika and mix. Top the pasta mixture with the bread crumbs. Bake in a pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown on top. Serve hot with some green vegetables for a complete meal.

Baked Chicken and Saffron Rice with Crispy Potatoes

Have to admit, this is a very pretty looking dish. Isn't it?

The chicken can be replaced with Tofu or Panner. Even Cauliflower will be a good substitute.

This recipe is an adaptation from the Chicken Kebobs and Saffron Rice that is so popular in any Mediterranean/Lebanese restaurants.

I used Indian style seasoning to marinate the Chicken, but feel free to use anything you like.

Ingredients:
Marinade for Chicken:
Yogurt/Curd - 1 cup
Tandoori/Chicken Masala/Chicken Tikka Seasoning - 2 Tbsp
Ginger Garlic Paste - 1 tbsp
Chili Powder - 1 tsp
Turmeric - 1 tsp
Salt - To taste
Oil - 1 Tbsp

Chicken thigh meat - Boneless and Skinless - 2 Lbs
Basmati Rice - 2 Cups
Saffron - 1 pinch
Potatoes - 2 big ones
Oil - 1 Tbsp
Salt to season the boiling water
Cilantro - For garnish

Mix all the ingredients for the marinade. Clean and cut the chicken into slightly bigger pieces.
Add the chicken to the marinade and let it hang in there for a long as you can in the refrigerator.
A minimum of 6 hours is advisable. (Taste the marinade and adjust seasoning).

Pre-heat the over to 450F and place on a grill rack on top of a baking dish, so the juices can drip down and the chicken will not get soggy. This is a good tip to have crispy chicken and keep it moist at the same time. Bake the chicken, turning it once half way through. 25 to 30 min.
Check for doneness and remove.

Wash and soak the rice for a half hour. Peel and slice the Potatoes into thin round disks. Heat a large pan with water and when the water starts to boil, add salt to the water. The water should be salty like the ocean. Add the rice and cook till it is almost done. (85%).

Add the saffron to some water and let is soak.
In a large pan, season with some oil and lay the potato slices in a single layer. Top with the rice. Remove 1/2 cup of rice and mix with the saffron water. Top this over the rice in the pan. Cover and cook on medium high flame for 5 min and then reduce and cook for 5 more.

Open the lid and layer the outside edges with the grilled chicken and top with cilantro.
Serve with a simple salad of Cucumbers and Tomatoes.

Bhel Upma (Sauteed puffed rice)

Bhel/Puffed Rice - 5 cups
Peanuts - 1/4 cup
Onion - 1
Green chilis - 4
Potato - 1 small
Mixed vegetables - 2 cups (Carrot/Corn/Peas/Beans)
Ginger - 1 inch
Lemon - 1/2
Salt - to taste
Oil - 1 tbsp
Cilantro - few sprigs
Cumin + Mustard seeds - 1 tsp each

Finely chop the onions and green chilis. Dice the vegetables and potato into bite sized pieces. I used chopped frozen veggies. In a pan, heat the oil and splutter the mustard and cumin seeds. Add the onions, green chilis, peanuts and finely chopped ginger. When the onions are soft, add the rest of the vegetables and fry till cooked through. 

In a large colander or bowl, add the bhel and fill with water. Let it soak for a few minutes. Squeeze and set aside.

When the vegetables are cooked, add the bhel and salt. Mix well and saute for a couple minutes.

 Squeeze the lemon, garnish with cilantro and serve hot.

Chakkara Pongal

Chakkara Pongal is my aunt's special dish. This is her recipe:

Rice - 1 cup

Moong daal - 1/4 cup

Water - 4 cups

Grated Jaggery - 2 cups

Cardamom powder - a pinch

Ghee - 1/2 cup

Raisins and Cashews - 2 tbsps each to garnish

In a pressure cooker, add the daal, rice and water. Cook for 3 to 4 whistles and turn off.

In an other pan, add the grated jaggery and 1/2 cup water. Let this mixture melt and come to a boil. Cook for about 10 minutes. When a drop of this is added to some water, it should remain in place and not spread in the water.

Open the cooker, and mash the rice and daal. Pour the jaggery mixture into the rice and daal.

If it is too runny, place on stove top and cook till it thickens. If if is too thick, add some milk and coook some more.

In a pan, heat the ghee and fry the cashews and raisins, till the raisins plump up and the cashews are golden brown. Add this to the pongal, and add the cardamom powder.

Mix well, and serve hot.

Singapore street noodles

This is an adaptation of the dish from Lao Schezwan, a really popular Chinese restaurant from China town, Chicago. It's one of my favorite dishes to order there. I don't know how the real street noodles in Singapore taste like, but this is a pretty good dish, none the less.

Rice noodles - 1 packet (10 oz)

Chicken/shrimp/tofu - 1/2 lb

Red pepper - 1

Jalapeno - 1

Onion - 1

Garlic - 2 cloves

Ginger - 1 inch

Oil - 1 tbsp

Salt - to taste

Red chili powder - 1 tsp

Turmeric - 1 tsp

Curry powder - 1 tbsp

Soak the rice noodles in water for 15 to 20 min (or according to instructions on the pack). Drain and reserve.

Slice thinly, the onions, jalapenos, ginger, garlic and red pepper. I used chicken here. Cut the chicken into bite sized pieces. Heat the oil in a pan or a wok, and add the chicken, ginger and garlic. When the chicken is cooked, add the vegetables and cook till they are tender. Add the salt, and the turmeric, chili and curry powders. Stir well and add the noodles. Mix well, garnish with lemon and serve.

Mac and Cheese

My little darling wrote his first story. He made up a story about Tom & Jerry, and wrote it for me. It was simple and sweet. I was really thrilled and impressed with it, and decided to make him one of his favorite meals. I asked him to pick a dish, and to my surprise he chose Mac & cheese. Now, this is not one of the dishes he often eats, but it was his choice, so I had to make it. I had none of the ingredients that are needed to make the dish, but I did not want to disappoint him either. So I had to improvise. I had some egg noodles, American cheese singles and bread crumbs. I took a gamble and went with these, but the result was a really flavorful dish, and we did not miss any of the fancy cheeses or the macaroni.

 

Macaroni/ Egg noodles - 1 cup
Butter - 1 tbsp
Flour - 2 tbsp
Milk - 3/4 cup
Any grated Cheese - 3/4 cup (I used 3 American cheese singles)
Bread crumbs - 1/4 cup
Salt - to taste
Black pepper - 1 tsp
Garlic powder - 1 tsp

Cook the pasta according to instructions on the package (Usually in a pot of boiling salted water for 8 to 12 min). In a pan, melt the butter and add the flour. Whisk well and cook this golden brown, and the raw smell is gone. Heat the milk in the microwave, and stir slowly into the flour and butter mixture. Whisk really well, in order to avoid any lumps. When the mixture is well incorporated, add the cheese, garlic powder and pepper. Mix well, till the cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour into an  oven safe dish, and top with the bread crumbs. Spray with some cooking spray or drizzle some oil on top, to help with the browning. Bake in a pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown on top. Serve hot.

Spinach Rice

Basmati Rice - 1 cup
Spinach leaves - 4 to 5 cups (Tightly packed)
Green chilis - 4
Salt - to taste
Ginger garlic paste - 1 tbsp
Onion - 1
(Whole masalas - 2 Cardamom, 2 cloves, 1 inch cinnamon, 1 star anise)
Oil/Ghee - 1 tbsp
Cilantro/Mint leaves - handful
Saunf/Cumin seeds - 1 tbsp
Water - 2 cups

Puree half the spinach leaves and finely chop the rest of the spinach, mint and coriander leaves.
Wash the rice and soak in the water for 10 to 15 min.
In a pan with a tight lid, heat the oil and splutter the saunf.
Add the whole masalas, followed by the sliced onions and chilis.
Fry till soft and add the chopped leaves and ginger garlic paste.
Fry till fragrant and add the pureed spinach. Add the rice with the water and check for salt.
Turn up the heat and when the water starts boiling, close the lid and reduce the flame to really low.
Cook for about 20 to 30 min, until a nice aroma fills the kitchen.
Open and check for doneness of the rice.

Serve with raita or side of your choice.

Tomato baath/Upma

Sooji/Rawa - 1 cup
Onion - 1
Green Chili - 4
Tomatoes - 3
Potato - 1 big
Ginger - 1 inch
Oil - 1 tbsp
Cumin and mustard seeds - 1 tsp
Curry leaves - 1 sprig'
Cashews broken - 3 to 4
Salt - to taste
Water - 3 cups

Chop the onions, tomatoes, ginger and green chilis. Peel and dice the potatoes into bite sized pieces.
In a pan, heat the oil and splutter the cumin and mustard seeds. Add the curry leaves and cashews.
Add the onions, chilis, ginger and saute till the onions are soft. Add the potatoes and stir fry till half done. Add the tomatoes and salt. Cook till soft and pour the water. When he water starts to boil, reduce heat and stir in the sooji slowly, stirring all the time, to avoid any lumps. Close and turn off the heat in a couple minutes.
Serve with chutney or sambar.

Ravioli with cilantro and basil pesto

Ravioli is available in most grocery stores, and is an ingredient that works great store bought. Just boil them like the regular pasta and serve with a sauce of your choice. I made pesto with cilantro and basil. Although pesto calls for a lot of olive oil, I omit this step. So this could also work as a chutney.

Frozen Spinach and artichoke Ravioli - 1 pack

Cilantro - 1 bunch

Basil - 1 handful leaves

Green chili - 1

Black pepper - 1 tsp

Salt - to taste

Pinenuts/Peanuts/Almonds - 1/4 cup

Parmesan cheese - 2 tbsp

Lemon - 1 tsp

Garlic cloves - 2

Blend all the ingredients for the pesto in a blender with a little water, to a smooth paste.

Boil a large pot of water and salt generously. When the water starts to boil, add the ravioli and cook till tender. Drain and add to the pesto.

Serve topped with some Parmesan cheese. I topped mine with some hot sauce.

Tapioca Pearls/Sabudana Khichdi

Sabudana - 1 cup
Onion - 1
Ginger - 1 inch
Green chilis - 4
Potato - 1
Peanuts - 1/4 cup
Cucumber - 1/2
Red Chili powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Cumin seeds - 1 tsp
Lemon - 1/2
Cilantro - to garnish

Soak the sabudana with enough water to just cover the top of the pearls. Close lid and leave soak for 2 hrs. The pearls will absorb all the water, and plump up. This is tricky, as too much water will make them soggy and mushy. Too little and they won't plump up.
Chop the onions, ginger and green chilis. Peel and chop the potato and cucumber into bite sized pieces. Crush the peanuts.
Heat the oil and add the cumin seeds. When they splutter, add the chopped onion, ginger and green chilis. When they are soft, add the potatoes. When the potatoes are soft, add the salt and red chili powder, and mix.
Add the pearls, crushed peanuts, and mix well. cook till the pearls are translucent and mix in the cucumber and cilantro. Squeeze the lemon and serve.

Creamy Chicken pasta

I made this pasta with left over butter chicken that I had in my fridge. It is an easy way to use up any leftover creamy gravy. It looks like something you put a lot of effort into, without actually doing it. Comes together in minutes and any kind of a creamy gravy works here.

Left over butter chicken  - 1 cup
Pasta/Egg noodles (Dry) - 1 cup
Peas - 1/2 cup
Baby spinach leaves - 1 cup
Parmesan cheese - 2 tbsp
Black pepper  - 1 tbsp

In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in the frozen peas. Cook until vegetables and noodles are tender. Drain and reserve some of the pasta water to dilute the sauce.
In a pan, combine the gravy, pasta, peas and spinach. Dilute with the pasta water.
Cook till the spinach is wilted and the sauce is thick.
Top with the Parmesan cheese and black pepper.
Link to my Butter chicken recipe : Butter Chicken

Mock Carrot Pasta

I came up with this dish while I was peeling a carrot. The peel looked just like a flat noodle. I peeled the entire carrot into thin strips and they looked just like pasta. So I decided to try making a pasta dish with the peeled carrots as the pasta. The dish looked just like any other pasta dish, and it tasted good too. But being just carrots, we were satisfied, but ended up hungry in a couple of hours. So it would work well as a side dish, or as an additional entrée.

Carrots (Large) - 6

Onion - 1

Garlic Cloves - 3

Ginger - 1 inch

Red chilis/Red pepper flakes - 3 to 4

Peanuts - 2 tbsp

Salt - to taste

Black Pepper - 1 tsp

Chopped Cilantro - to garnish

Oil - 1 tsp

Peel the carrots and continue to peel, to get thin strips that look like flat noodles.

Thinly slice the onions and chop the ginger and garlic.

In a non-stick pan, heat the oil and add the red chilis, ginger and garlic.

When they are lightly brown add the onions and cook till they are wilted.

Add the carrots and stir fry till the carrots are soft. Season with salt and pepper.

Add the peanuts and cilantro.

Serve hot.

Cracked Wheat with Veggies

Ingredients:

Cracked Wheat - 1 cup
Water - 2 cups
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Ginger - 1 inch
Garlic cloves - 3
Peanuts - a handful
Carrots - 2
Broccoli florets - 1 cup
Onion - 1
Green chili's - 4
Green Bell Pepper - 1 small
Salt - to taste

Cut the carrots into 1/2 inch rounds and slice the onions and chili's. Mince the ginger and garlic.
In a pan, heat the oil. Splutter the mustard seeds, add the peanuts, ginger and garlic.
Add the chopped onions and green chili's.
Fry for a couple minutes and add the carrots, bell pepper and broccoli.
Cook till soft, and add the salt. Add the water.
When the water starts boiling, add the cracked wheat slowly.
Stir and reduce the heat. Close lid and turn off after 5 min.
Open the lid and fluff with a fork.
Garnish with cilantro.

Schezwan hakka noodles

I make my Chinese noodles with whole wheat pasta. Agreed that its healthier, and I feel good about making this, as I use a ton of veggies and the whole wheat pasta has lots of good stuff in it. I got these schezwan egg noodles from the Asian store, and the difference is the taste and texture is unbelievable. I guess mixing Chinese and Italian cuisines is not the smartest thing to do :) Sometimes authentic works a lot better.

Noodles - 200 gms
Onion - 1
Carrots - 2
Cabbage - 1/2 head
Capsicum - 1 small
Tomatoes- 2
Green chilis - 3
Ginger - 1/2 inch piece
Garlic cloves - 3
Eggs - 2 to 3
Black pepper - 1 tsp
Salt - to taste
Soy sauce - 1 1/2 tbsp
Rice wine vinegar - 1 1/2 tbsp
Peanut butter - 1 tbsp
Red chili sauce - 1 tsp
Oil - 1 tbsp
Spring onion - 2

Cook the noodles in boiling water for 8 to 12 min, depending on the instructions on the pack. Drain and wash with cold water and set aside. (It's an absolute no to wash cooked pasta, but noodles can be washed to prevent them from clumping up)
Slice all the veggies into thin strips.
In a wok or a pan, add the oil, ginger, garlic green chilis and fry this aromatic. Add the onions and fry till a bit wilted. Add the capsicum, carrots, cabbage and fry till soft, yet crisp.
In a bowl, mix salt, black pepper, soy sauce, vinegar, peanut butter, chili sauce and mix well.
Add the noodles to the pan, mix well and add the sauce.
Mix until combined. In the center of the pan, move the noodles to the side, making a well. Break the eggs in the middle, add salt and pepper. Scramble and mix with the noodles.
Garnish with spring onion and serve.
I am adding a picture of noodles made another time, to show how to add the eggs to the pan.

Chicken Biryani

I have one word for this Biryani - Delicious!!! This dish is bursting with flavor and quick to make. Dum biryani is in rage these days, but I like this version better. The same method can be made with lamb, with a slight variation. Pressure cook the lamb for a couple whistles before starting the process.

Chicken - 2 lbs (Leg meat)

Onions - 1 big

Green Chilis - 6 to 8

Mint - Small bunch

Cilantro - Small bunch

Tomatoes - 3

Ginger Garlic paste - 1 1/2 tbsp

Coconut milk - 1 cup

Red chili powder - 1 tbsp

Biryani Masala - 1 1/2 tbsp

Salt - to taste

Basmati rice - 2 cups

Oil - 2 tbsp

Yogurt - 2 tbsp

Chicken marinade:

Marinate the chicken with 1 tsp salt, red chili powder, 1/2 tbsp ginger garlic paste and the yogurt.

Let the chicken marinate for an hour.

Soak the basmati rice in water for 1/2 an hour.

In a large pan, heat the oil. Add the sliced onion, green chilis and fry till soft.

Add the finely chopped mint and cilantro. 

Add the Ginger garlic paste and chopped tomatoes.

When the tomatoes are soft, add the marinated chicken and cook till its no longer pink.

Add the salt, biryani masala, and the coconut milk, rice and 1/2 cup water.

The chicken will release water while it cook. Adding more water will make the biryani mushy.

When the water starts to boil, close the lid and reduce to low.

Cook for 20 more min and check for the doneness of the rice.

Serve with raita or a side dish of your choice.

Chicken Dum Biryani

Who doesn't love Biryani. I would be really surprised if there was such a person. There are so many versions of biryani. Each region has it's own style of making it. Here's the dum version, and I really don't know what region it belongs to. It's a common assumption that biryani is really difficult to make. But it is one of the simplest dishes out there.

Chicken (Leg meat) - 2 pounds (Cut into cubes)
Rice - 1.5 cups
Slit Green Chilis - 6
Chopped Mint Leaves - 1 small bunch
Chopped Cilantro - a few sprigs
Jeera - 1 tsp
Salt - to taste
Red chili powder - 1 tbsp
Biryani masala - 1.5 tbsp (I use Shan bombay biryani masala or MDH Hyderabadi Biryani masala)
Fried Onions - 3/4 cup
Yogurt /Curd - 1.5 cups
Oil - 1 tbsp
Saffron disolved in 2 tsp milk - a pinch

Mix the chicken, chilis, mint and cilantro (leave some aside for garnish), jeera, salt, chili powder, biryani masala, 1/2 the fried onions, yogurt and oil.
Marinate for a couple hours.
Wash and soak the rice for 1/2 hr.
In a large pan, heat about 10 to 12 cups of water. When the water starts to boil, add salt generously, like you would for pasta. Add the rice and let it cook till half done. The rice will breaks but will not be soft.
Drain and keep aside.
In a thick bottom pan, layer the marinated chicken and add the rice on top. Sprinkle the remaining fried onions, mint and cilantro.
Drizzle the saffron on top.
Close lid tight. If the lid is not tight, place a cloth on the pan and close the lid. This will prevent any steam from escaping.
Cook on high heat for 5 min, and reduce to low. Cook for 1/2 hr to 40 min.
Open and check for doneness of rice and chicken.
Serve hot with raita or the side dish of your choice.

Spaghetti Squash Noodles

A vegetable that can replace noodles? Is there such a thing? Believe me, It's true. The name is spaghetti squash. It looks like a small pumpkin, and when cooked, the flesh turns into strands that resemble rice noodles in looks and taste. It is a very healthy and yummy alternative to noodles. The best part is, you are eating a vegetable without realizing it. I just sauteed it with my favorite spices, and topped it with some left over chicken fry. Tofu or a fried egg would be a good option too.

Spaghetti Squash - 1
Oil - 1 tbsp
Chili powder - 1 tbsp
Salt - to taste
Cumin powder - 1 1/2 tsp
Garam Masala - 1 tsp
Soy sauce - 1 tbsp
Peanut Butter - 1 tbsp

Pierce the squash with a knife several times. Cook in the microwave for 12 minutes. Turn once half way.

Piercing ensures that the steam escapes from the squash, and reduces the risk of the squash bursting in the microwave. Cool for a few minutes, and cut into half. Remove the seeds and pull a fork lengthwise through the flesh to separate it into long strands. 

Heat the oil in a pan. Add all dry powders and fry till fragrant. Add the soy sauce and peanut butter. If the mixture is too thick, add some water. Add the squash strands and mix till coated. Top with any toppings of your choice.

Peanut soy noodles with vegetables

I really like to incorporate whole grains in almost all our meals, and whole wheat pasta is one of my favorites. But somehow none of us care for pasta with marinara in our home. So I always make it chinese style. I guess most of us do it that way. This recipe is one of the easiest ones to make, because there's not cooking. That's right. It's just raw and cooked veggies, tossed in this incredible peanut soy sauce, topped with toasted sesame seeds. Here's the recipe:

Dried whole wheat pasta  - a bunch

Broccoli florets - 2 cups

Sugar snap peas - 1/4 pound

Red bell pepper - 1

For the sauce:

Peanut butter - 1 1/2 tbsp
Sou sauce - 1 tbsp
Toasted sesame oil - 1 tsp
Red chili flakes - 1 tsp
Black pepper - 1 tsp
salt - to taste
Hot pasta water - 2 tbsp

toasted sesame seeds - 2 tbsp

In a big pot, bring water to a boil.
Salt the water with a generous pinch and add the pasta.
When the pasta is half cooked, add the broccoli and snap peas.
Drain when pasta is cooked, but not mushy - Al dente.

Mix all the ingredients for the sauce and thin with pasta water.
Toast the sesame seeds and keep aside.
Add julienned red pepper to the pasta and veggies and toss with the sauce.
Top with the sesame seeds.

This dish tastes good hot or cold.