One Day At A Time!

Hey everyone! Weather is so unpredictable. Yesterday was so bright, sunny and today morning we woke up to a cloudy day. I crave for hot soup with crusty bread on such days. Other than me, no one cares for soup in my family. But sweet, tangy noodles are liked by everyone. Our lunch today was  Mixed Veggie Pad Thai Noodles made with store bought sauce. Ingredients: Chopped Cabbage/Pata Gobi - about 3 cups Sliced Carrots - about 1/2 cup Sliced Zucchini - about 1/2 cup Sliced Red Bell Pepper - about 1/2 cup Green Onions/Spring Onions - 5 sprigs Brown Rice Noodles - about 200 g Oil - 1 tbsp Store Bought Pad Thai Sauce - about 3 tbsp How I cooked Veggie Rice Noodles in a store bought Pad Thai Sauce: Chop all the veggies of your choice. Finely chop green onions. Save the green parts for later. Cook noodles according to package instructions and set it aside. In a pan, heat oil. Add carrots, zucchini and green onions (white parts). Saute until zucchini turns transparent and carrots soften. ...

2020 has changed our lives in one way or other. Our family outings came to a halt, especially eating out at restaurants. I miss eating authentic Thai and Chinese food. My alternative to eating restaurant style Thai food is to online order store bought curry pastes. Some are hit and others not so much. This one is worth sharing since my family loved it. Ingredients: Bell Peppers - 1/2 cup Zucchini - 1 cup Frozen Chicken Fajitas - about 1 cup How I cooked Thai Chicken Curry with Veggies: Chop veggies of your choice into bite size pieces. I used orange and yellow bell peppers and zucchini. Heat 1/2 tbsp oil in a pan. Add veggies and sauté until veggies are slightly charred.   Lastly, add frozen chicken and store bought Thai Curry paste. Stir and cook it covered on medium heat. Bring it to a boil and serve with rice. Enjoy your favorite Thai Curry at home!

  Hey everyone! Hope you all are well. Its summer in my part of the world. Love the sunshine! Weekend cooking is quite minimal at my place. This weekend I tried a store bought Panang Curry. My family loved it and I am sharing it here. Let me know your favorite store bought items you like to cook with. Ingredients: Store bought Panang Curry - 12 fl oz Chopped Vegetables - about 5 cups Oil - 1 tbsp How to cook Panang Curry: Chop vegetables of your choice to bite size pieces. I used onion, green bell pepper, okra (bhindi), baby white potato and carrot. Heat oil in a pan and add the chopped veggies. Stir them until all veggies are slightly charred and have brown spots.  Pour the sauce and stir at low heat. Add 1 cup water and cook it covered on medium heat for about 10 minutes or until all veggies are cooked. Potatoes took the longest to cook.  Take a look at the ingredients in the curry sauce. Please note that it has anchovies. Hope you all love this new post! Until next tim...

Hey everyone! It is 10:00 am in my part of the world. Hope you all are doing well. These days I cook a lot at home, even on weekends. Eating out at a restaurant or getting home delivery is no longer convenient. This weekend I ended up cooking  White Rice Noodles with loads of veggies . I haven't found healthier brown rice noodles made entirely of brown rice yet.  If noodles are your favorite too, do try this.  Feel free to tweak the ingredients. Ingredients: Rice Noodles - 8 oz (225 g) Bell Peppers - about 1/2 cup Sliced Carrots - about 1/2 cup Sliced Cabbage - about 1 cup Red Onions - about 1/4 cup Green Onions - 8 sprigs Baby Spinach - about 1/2 cup Peanut Butter - 2 tbsp Soy Sauce - 1 tbsp Sriracha Sauce - 1 tbsp Lemon Juice - 1 tbsp Oil - 1 tbsp How to cook Veggie Rice Noodles with Peanut Butter: Slice all the veggies of your choice. Save some greens of the green onions for garnish. In a mixing bowl, add peanut butter, soy sauce and Sriracha sauce. Mix well and set i...

Every time we go to a Chinese or a Thai place for dinner, I end up ordering the same thing, noodles. There is something about rice noodles which I cannot resist. I take a long time reading the menu, looking for something new, but I always choose Pad Thai. Cooking Pad Thai was on my to-do list since a long time. I checked my pantry for all the sauces and turns out today the stars aligned for our homemade Thai noodles. Though I didn't use Mung Bean Sprouts, it turned out pretty good.