Ok, so here is the thing about restaurants in South Delhi, they mostly tend to exist in flocks. Surprisingly, this tends to work to their advantage, as most of the stand-alone restaurants usually don’t stand the test of time
Another dinner invitation and time again to put the thinking cap on to search for a new recipe. Cuisine for the day: Chinese/ Pan-Asian!! What do we cook? Pepper chicken? Schezwan? Chicken in hot garlic sauce? Chicken in oyster sauce?
Back from the kitchen sabbatical with a dish from the wishing well i.e. Kung pao chicken!! What I am doing these days can very well be referred to as “charity cooking”.. as I am not allowed to eat anything remotely interesting
Occasion: the birthday of a very special sibling (a.k.a. the bossy elder brother :p) The hostess: Me, me and more of me On the menu: Think its better that we go dish by dish (in chronological order).. Recipe 32: Apple
Cooking lesson for the day.. after a few considerable hours spent in the kitchen, you learn to improvise and start adding your own twists to the dishes.. so its safe to say that the “Tiny Chef” in me has finally
Mondays and Tuesdays are vegetarian days for me (I know there are various schools of thought on this one.. where some people feel if you gotta eat non-veg whats the point of avoiding it on a few days.. but I
Ok, so a 19 recipes down and I can now assuredly say that I totally have the hang of this particular cuisine.. can’t really call it chinese.. coz all the recipes I have tried are more of the “Indianized chinese”variety..
Recipe 6: Crispy burnt Garlic Vegetables with Chilli Garlic Sauce Recipe credits: http://www.tarladalal.com/Crispy-Fried-Vegetables-With-Burnt-Garlic-4121r and Neeta Mehta’s cookbook: 101 international recipes (https://itunes.apple.com/gb/book/101-international-recipes/id424166669?mt=11) for the chilli garlic sauce What you need: 3 cups vegetables (baby corn, capsicums, cabbage, cauliflower, broccoli) and, cut into long strips 1/2 cup corn flour,