Bengali Style Chow Mein

This Asian inspired Chow Mein became popular in Bengali households during late 80’s. It is mainly prepared with veggies and sometimes eggs are added. As far as I remember during winter months when colorful veggies like bell pepper, green onion, carrot and cauliflower(yes, you heard it right) are easily available and not so expensive made Chow Mein extraordinarily great tasting that was served only with spicy tomato chili sauce on top yet it was optional. Soy sauce was not a pantry ingredient but spicy tomato chili sauce and ketchup were very popular back in the day. Rest of the year for quick lunch box or evening snack Chow Mein was made with potato and onion only and I liked it as is but some people of course wanted  with tomato chili sauce. This Chow Mein brings back lot of memories. I am not sure how many people actually make this way any more but I still do. 

Singapore Noodles

Singapore noodles packed with curry flavor for quick lunch or supper is great for any days. According to Wikipedia, it's a very popular Cantonese style noddles in Hong Kong with no connection with Singapore. Stir fried colored vegetables along with rice vermicelli, shrimp, egg and other meat are used in this easy cooking process that takes only 30 minutes. The classic curry sauce is a salty, spicy but not too spicy and slightly sweet concoction. I double for more kick. This is absolutely delicious to savor leftovers for the next day and it's definitely a keeper.

Avial/Aviyal

Being a foodie I love to prepare different regional cuisines of India often. Recently I tried Avial/Aviyal for the first time, a signature Keralite mixed veggie medley and it turned out delicious. I think this is the easiest curry I had ever made. No sauteing required. It's just boiled veggies, then spiced coconut mixture mixed with yogurt and tempered whole spices in coconut oil stirred in the curry. Nothing can't be more easier that this one! 

Chicken Yahkni Pulao

Yakhni Pulao is a very easy amazingly delicious rice and meat dish that I make for special weekend meal sometimes. This Kashmiri specialty rice dish originated in the Middle East and brought by Mughal rulers. Yakhni in Persian language means stock of meat with aromatic spices where meat is semi cooked first, drained and sauteed with spices then rice and meat are cooked in the favored stock over low heat. Yakhni adds a depth of flavor that gives the richness to the Pulao. This one dish rice meal is so irresistible that we don't mind having the leftovers the next day.