Archive | April, 2013

Chinese Dry-Cooked Haricots Verts

23 Apr

Dry-cooked Haricot Verts

Green Beans never really excited me. I never craved them and yet I ate them ungrudgingly when they were cooked.  That was until I met Haricots Verts – French green beans. These stringless green beans are longer and thinner than most American and Indian green bean varieties. They also have a more complex flavor and are tenderer than the other green beans I have encountered. These beauties had me yearning for them right after I tried them!

One of my favorite preparations of Haricots Verts is at Mumbai’s acclaimed Chinese restaurant – Golden Dragon. Golden Dragon specializes in both traditional Sichuan and Indian-Chinese dishes. I recently stumbled upon Golden Dragon’s Dry-Cooked Haricot Verts recipe in the “Vegetarian Fare at the Taj Cookbook” and am tremendously excited to share a slightly modified version on my blog.  Continue reading

Spinach & Pepper Jack Cheese Muffins

16 Apr

IMG_2632We live in a world filled with uncertainty and reoccurring horrific events that are so complicated to fathom. The news coverage of these recent tragic recent events – Boston and Baghdad bombings, fatal earthquake in Iran and the continuing Syrian Civil War send shivers down my spine.  The images depicting carnage of innocent citizens and widespread annihilation of their towns and cities reiterate the fragility of human lives and the world we live in. They are reminders that everyday is a gift and one must constantly cherish and love our family and friends.

The very ethos of this blog is to express your love and nurture by cooking for the special people in your life. Now more than ever, I must reiterate “Cook for someone you love”.  While we think and pray for all the families stricken by these ghastly events let’s also remember to articulate our love for the important people in our lives.  Continue reading

Green Mango & Shrimp Salad

10 Apr

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Most foodies concur that a dish that harmoniously unifies savory, spicy, sweet, and sour truly gratifies our taste buds. This is probably why most people fall in love with Thai, Vietnamese and Cambodian salads on tasting them. The dressings for most of these salads amalgamate fish sauce, chilies, lime juice and sugar – a true treat for the palate. I came upon this realization while creating this recipe, which is my third Asian Salad post in the last few months.   Continue reading

Roasted Radishes with a Lemon Dill Yogurt Dip

3 Apr

Roasted Radishes with Lemon Dill Yogurt Dip

I am elated to proclaim that spring is in the air and certainly in the grocery stores. The sight of pristine asparagus, bok choy, young green peas and radishes facilitates my shaking out off the winter blues and euphorically embracing  this new season.

I trot into this season with a novel discovery – roasted radishes! I grew up eating plenty of radishes, but they were always pickled or just served with salt and lemon juice.  I had never dreamt of cooking radishes, let alone roasting them until I recently stumbled upon a plethora of roasted radish recipes. I roasted up my first bunch of radishes and was amazed how roasting mellows the peppery flavor of the radish and transforms in into a whole new root vegetable.  Continue reading

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