Star Fried Rice

The way the proteins and carbohydrates are combined in a meal varies across countries. Typically, in a Chinese meal, protein delicacies are served as a main with a small amount of carb as sides. But on contrary, in India, people usually consume the carb as main with some amount of protein as sides. Also, in…

Golden Fried Prawn & Mixed Meat Noodles in Korean Sauce Combo

In India, specially in my city Kolkata, this is peak summer. During summer, its not easy to get good variety of seafood in market. Due to climatic changes, we observe variety in fish mostly post monsoon and winter but not much in summer. Still, luck favors sometimes and this Saturday was such a day. I…

Mild Fried Rice with Palm Sauce & Balsamic Vinegar

This is a very quick recipe with surprisingly distinguished taste from my kitchen. I made it last week when I was in hurry as it takes not much time to be served. As the name indicates, it has a mild flavor; so any protien dish with comparatively stronger flavor would be a very good match….

Prawn rich Fried Rice with Lemongrass

Weekends are usually kitchen dominated. Last Sunday was rainy and lazy. However, I had enough ingredients to cook as per my wish for the day. When I lived at Wellington, Nasi Goreng was one of my favorites. I loved the pungent flavor of spices in it. However, this time I thought of deviating quite far…

Soy Balsamic Noodles with choice of meat

Serves 2 Ingredients ————— Singaporean or any standard Egg Noodles (tan mien) – 400 gm Long Green chili (slitted) – 5 or 6 Garlic (small cube cut) – 2.5 tbsp Spring onion (chopped) – 3 tbsp Chicken (julienne cut) or any other meat of choice like lamb/duck/pork/beef/prawn – 150 gm Dark soy sauce – 3…

Soy Balsamic Chicken with noodles

Serves 4 Ingredients ————— Chicken (boneless cubes) – 250 gm Glass rice noodles or any standard Egg Noodles – 50 gm Green chili (chopped) – 5 Garlic (small cube cut) – 4 tbsp Onion (petal cut) – 1.5 cup Green capsicum (petal cut) – 1 cup Spring Onion (chopped) – 3 tbsp Balsamic vinegar –…