Oodles of Cabbage Buckwheat Noodles

Buckwheat noodles are one of my new favorites. They are tasty, good-looking, and extremely easy to handle. By the last testimonial, I mean that once you cook the noodles as per the package instructions and drain, they do not tend to develop into a sticky mess at all. So you really don’t have to add a dash of oil while they are cooking or rub any additional spoonful after draining. Probably being the jolly extrovert ones among the noodle & pasta fraternity, they mix very well with other among stir-fried veggies in the wok!


I tried these first during my break last month and cooked once again with an addition of egg on Tuesday. Both the vegan and ovo-vegetarian version were equally good. Probably the right key to hit here is to keep it simple and natural. You don’t need any exotic sauces or spices.

I cooked the noodles al dente, drained, and kept aside. This time, I used the sesame oil; but from my experience, I assure that olive oil or canola oil would be equally good. Once the oil warmed up in the hot wok, I added three ingredients which gave all the necessary flavors to the stir-fry.

1. Thinly sliced garlic
2. Julienned ginger
3. Thin slivers of green chillies

For the quantity cooked for two people, I had taken 5-6 garlic cloves, an inch of ginger piece, and two chillies. Depending on personal spice preferences, you can play with that. Once these three started spluttering,  I added thinly sliced onion, cabbage, and chopped kale. Once the veggies get coated evenly with the spiced oil and start wilting, adjust the salt per you taste and mix noodles. If you want add an egg, it can be done before adding the noodles. Just make some space in center of the wok. Crack open two eggs. Let them scramble with a pinch of salt and dried herbs if you like. After adding noodles and stirring everything for a minute or two on high heat, the noodles are ready to be indulged in.

Buckwheat noodles usually don’t get sticky even after cooking and thus can make a good choice for taking to a party or as an office lunch… especially if you have the microwave facility to warm it up before serving.


Dairy-free bread pudding

Today was my first try at baking a dessert… Or rather baking anything. Few days back, my husband had mentioned about trying a bread pudding. Incidentally, because we received a wedding gift of pyroceramic glassware pots 🙂 Today he couldn’t join me at home for lunch due to work lunch arrangement with his colleagues. So I had whole day to me and thought that it would be good surprise for him if I try the pudding now. After some research, I realized that with the ingredients I had, it was easy to go dairy free but difficult to go vegan. So I used almond milk instead of the dairy milk but have used organic eggs in my preparation.

First, I sprayed our brand new Corning Ware pot with olive oil. Then in that I assembled not the Avengers, but cubed pieces of four slices of multigrain bread, two ripe bananas, one sliced apple, handful of dried cranberries, and a dollop of almond butter. In another bowl, I whisked three eggs, cardamom powder, cinnamon powder, a pinch of salt, and organic maple syrup to taste in a cup of almond milk. I poured this mix over the bread and let it stand for five minutes. Meanwhile, I had also pre-heated the oven at the baking temperature of 350 degrees. I put my pudding bowl in a water bath in the oven for prescribed 45 minutes. Maybe because the portion was too large and not divided into ramekins, the center was rather runny after those 45 minutes. So I ran it for another thirty minutes after which it was cooked with slightly caramelized top. After it cooled down; I cut its slices and slyly put those in refrigerator 🙂

I am not usually a dessert cook, plus this was my first baking experience. So this sweet treat turned out to be a surprise not only for my partner but also for me.


Egg curry, not by a family recipe

Wow! Just when I started writing this, I remembered that I had thought of taking a picture of today’s lunch. And I simply forgot… At one moment, it was all ready, photo-worthy egg curry and on the next, we ate it all up with rotis.

All these years, I have had different versions of egg curry. I love the one which my mother makes, which I am yet to master. It has got a simple tomato gravy tempered with garlic, asafoetida, turmeric and is spiced with cumin powder, coriander powder, chili powder. That’s it and it tastes so delicious and heart-warming.

Today though I tried something different mainly because I had different set of ingredients. So I heat oil and added fenugreek seeds and sliced garlic. Onto this tempering went chopped onion and tomatoes.  As tomatoes cooked I added chunks of carrot and green peas, turmeric, dried fenugreek leaves, homemade curry masala (made every year by my mom) and some Kitchen King masala by Everest (which my husband had bought earlier from the Indian store). After mixing everything I added some water and let it boil, which also cooked all the veggie chunks.  On this simmering gravy, I then broke eggs and let them poach. Before taking it out of the stove, I added some coconut milk for creaminess. The end result was tasty but not-so-light which we would have otherwise preferred for a workweek lunch 🙂

With my stomach still full, I cannot even think of what to make for dinner. So I can update on it later. Tada.