A very quick sides recipe; raw, tart green tomatoes and earthy mushrooms stir fried in fragrant sesame oil.

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The Shak/Shaag (any leafy green) Bhaja (Stir fried or deep fried) is a big part of the Bengali/East Indian Cuisine. Back home, if I was having a typical Bengali meal, I do not recollect a single day that went without some kind of leafy green, & unlike many kids I would love every preparation of the Shak.

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Asian cuisine is well loved around the world, and one of the most popular dishes  is a stir-fry. Dishes like almond chicken, cashew chicken, Kung Pao chicken, and chicken chop suey, are among the most popular chicken stir-fries. (more…)

This has been sitting in my draft for the longest time. The photos look pretty unappetizing even tho’ they tasted really good. All the  zing & zest of the flavor of ginger could not uplift the mood of this post. But  if i didn’t post it now it will never happen.

Tofu, or bean curd “is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.”

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Remember all the groans & whines we came up with when we were forced to eat Karela/Bitter Melons when we were little? I have heard only of a handful of kids who eat this bitter vegetable without pulling a long sad face. I have found some ways (like this one), where the karela actually tastes not like karela. My kids (& my husband) do not whine when I make this stirfry. They Potatoes & the Karela are crispy, & has a nutty flavor.

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