Bok choy fried rice is a dish I had at a cute little Asian restaurant in San Francisco called Chubby Noodle. We got the recommendation for this eatery from one of my daughter’s friends who lives in SF and suggested we try their weekend bottomless brunch. With two locations in the city, the one we were told to head to was the Chubby Noodle in the Marina District on Lombard Street Chubby Noodle Marina. Folks, this is an awesome place for awesome food. The decor is eclectic, space intimate, and the wait staff super friendly. Sprinkle in family and friends and it’s absolutely perfect. Awesome food, awesome service, awesome decor – what more does one require for a great eating out experience? If you are looking for a fun place to grab a long 90-minute brunch with friends and family give this Asian restaurant a try – Chubby Noodle. Continue reading Bok Choy Fried Rice
Tag Archives: legumes & grains
Chanterelle Wild Mushroom Risotto
Last week I went shopping for produce at Costco and came across these gorgeous looking wild mushrooms called chanterelles. Usually I find wild mushrooms to be pricey at the grocery stores and even at the Famer’s Market, but at Costco for a large carton of about 4-5 cups of chanterelle mushrooms it was just more affordable and they looked so fresh too. I picked up a carton and decided to make wild mushroom risotto that same night. Gorgeous golden colored chanterelles look and taste amazing in a creamy risotto. Continue reading Chanterelle Wild Mushroom Risotto
Broad Bean Salad
I can’t say enough great things about my friend Shalini and her culinary skills. She has to be the most creative cook I know. Any time I am at a party where Shalini is invited I always look forward to tasting her interesting new veggie dishes. Dinner at our mutual friends Swati and Tarak’s place was one of those occasions when Shalini once again brought a couple of her creative and delicious vegetarian dishes – a broad bean salad and a spicy roasted butternut squash. Both were exceptional. I will post the recipe for her spicy butternut squash soon, here I am sharing Shalini’s delicious broad bean salad recipe which is easy to make and requires minimal effort. Continue reading Broad Bean Salad
Royal Rice. A fusion of Mexican and Indian flavors.
An issue of Food and Wine magazine arrived in the mail and I was pleasantly surprised to see that it was completely dedicated to the cuisine of Mexico. In this issue the two recipes that got me intrigued were vegetarian dishes that combined Mexican and Indian flavors. One of the recipes was for a dish called royal rice and the other one was for Indian pakoras made with chickpea flour, Mexican herbs, and Mexican lager beer. The rice dish is really interesting because it is a blend of Indian and Mexican flavors all mashed up into one main dish that can be had with yogurt raita or as a side with fish or chicken. Continue reading Royal Rice. A fusion of Mexican and Indian flavors.
Black Bean Salad with Yellow Squash, Celery & Arugula
This black bean salad with white balsamic vinaigrette tastes fresh, flavorful and filling. Vegetables like yellow squash and celery, and black beans all add substance to the salad while the arugula and green onions lighten it up. Tossing veggies like squash with a sweet white balsamic vinaigrette really enhances the flavor of squash that to me tasted like raw mangoes after it was marinated in the dressing. Give it a try. Continue reading Black Bean Salad with Yellow Squash, Celery & Arugula
Mixed Vegetable Pilau
This is a quick and easy rice dish that is packed with vegetables and is one of those recipes I turn to again and again when I am in a pinch and need to make dinner fast. My Mom used to make this vegetable pilaf (called pilau in Hindi) with frozen mixed vegetables when she was late coming home from work and needed to whip something up fast, delicious, and filling – a one pot meal of sorts. I’ve pretty much been making my pilau the exact same way Mom taught me years ago. Why mess with a good thing? Especially if that recipe is quick, healthy, easy and delicious. All the pilau needs is a side of simple yogurt raita to make a complete meal. Continue reading Mixed Vegetable Pilau
Yogurt Rice
Yogurt rice has to be the most ubiquitous rice dish in South Indian Tamil homes. Every Tamilian ends their meal be it lunch or dinner with yogurt rice. Basically it’s white rice mixed with plain yogurt – that’s it. Yogurt rice is such an integral part of a Tamilian daily menu that even as toddlers yogurt rice is one of the first solid foods that are given to children. Yogurt rice makes a perfect summertime meal. It’s typically served at room temperature or the preferred way is cold. I grew up with yogurt rice and I have passed on the love of yogurt rice onto Hitesh and my kids. When I make yogurt rice for dinner I always get a unanimous “Yes, yogurt rice!” reaction. Continue reading Yogurt Rice
Broccoli Rice Casserole
It always amazes me time and time again how food can evoke such fond memories and emotions in all of us. Memories of our childhood, of special moments, of relationships, and of something special in one’s life. I’ve been making this broccoli rice casserole for over 28 years, and is one of those dishes that always reminds me of my kid brother. Same recipe with no changes to the ingredients for over two decades, not even by sustituting my usual quinoa for rice. Continue reading Broccoli Rice Casserole
Kossumali. Tamil Mixed Veggie Salad with Cannelloni Beans
Here is a salad with a south Indian Tamil twist just by adding mustard seeds and asafetida oil. These two spices along with a few lentils can transform any salad into a traditional Tamil salad called kosumalli. I had a variation of kosumalli when we went for dinner at our friends Padmini and Naresh’s home one evening that was made with cannelloni beans, peppers, tomatoes, and fresh corn. This salad was fresh, filling, and packed with flavor. Continue reading Kossumali. Tamil Mixed Veggie Salad with Cannelloni Beans
Radish and Chickpea Salad
Radish and Chickpea Salad
Ingredients:
- 1 bunch pink radish – about 6 radish cut into small pieces
- 1 can garbanzo beans drained and rinsed. About 1 1/2 – 2 cups
- 1 small shallot or onion finely chopped
- 1 garlic clove finely minced
- 2 stalks celery cut into small chunks
- 6-10 mint leaves finely chopped
- Crisp romaine lettuce cut into chunks (optional)
- Maple Syrup Vinaigrette
