The Pink Café

Another trial of this weekend, Dragon Soya Chunks! The name has an impact, and this is how I tried my first Dragon dish, Dragon Chicken of course. There is nothing so different about this dish than its other Chinese counter parts. It resembles Chilly or Kung pao in many ways; Almost a middle ground between them. Again, my weekends in Bangalore are now a days on pure veg cooking and my pantry has one big bag of soya chunks sitting idle for a week. I love soya and all its products like anything. So this one again for my love for Soya and healthy protein intake, yes with a little of frying here are there is fine :) The way to pacify my heart while taking fried foods :D I am a follower of Emi wong fitness channel , and figured out there is another Soya product called Tempe. It looks like a combination of Tofu filled with soya chunks or beans. Anyway, I m not sure when Indian market would have that. I would be the first one to go and try then for sure.  The way she was...

I remember posting a spinach soup last month on my Facebook page, Happy Tummy, an Indianized version of spinach soup, and I deliberately called it palak soup, for the Indian authenticity. Why I called it Indianized version is because of the ingredients went in it. It was all Indian spices, the flavorful spicy, tangy soup, which even had a dash of chaat masala to finish off. Now you know no more to explain why it's Indian origin, and of course made by this desi ladki :D This time I got the best ever palak in my life. The leaves were so large and spotless, it looked like artificial spinach. Spinach is a rich source of iron and you can get iron from a low calorie meal is something so satisfying and guilt free. My mom use to tell me always to have leafy vegetables growing up, when I was not a good fan of it. But now I realized the real power of all those foods, and somehow I m feeling everything healthy as tasty now a days. Seems my mind started accepting what she really wants ...

Chinese flavors always adds a little punch to the recipe. Who won't love a Chinese recipe which is flavor full with all sweet, sour, spicy favors around.  Chilly Potato is such a dish, where the base is common for many of other dishes like chilly chicken, chilly paneer etc. It is the meeting of different sauces, chillies, with just the main ingredient changing. This dish is a secret love of vegetarians and non vegetarians. This dish has a "that factor" to go with any other cuisines as well, not Chinese main courses alone. Still my favorite combination of chilly chicken is Kerala porotta. Toasting potatoes, each side This time just because the health tag was on, the way the potatoes are fried is different from what we used to do in other chilly recipes. Instead of batter frying, which takes lots of oil, the potatoes were fried in non stick pan with 1 tsp oil, each side for 5 minutes, and cooked on some water afterwards. Also the baby potatoes used were sprout...