Indian cuisine is also versatile. With simple ingredients we can make delicious recipes. The ingredients which are locally available make it affordable as well..
As we are talking about minimal ingredients, let me share something personal.
Back home during my school and college days, on weekends I uded to sit next to my father while he was having his late lunch. Mom generally prepares a “simple” lunch that includes rice, a vegetable stir fry, aviyal/sambar , a fish curry/ fish fry and pulishery. For my mom and aunts this is what a simple lunch sounds like. So usually my father reserves some plain rice at the corner of the plate. My father and I like to eat curd with rice, so my mom makes sure to prepare at least one bowl of fresh curd everyday. Back to story, so what my father does is, in his last serving he takes 2-3 birds eye green chilies (these chilies are very spicy), salt and curd. He mashes the green chilies with his fingers and mixesvwell with the reserved rice and rest of the ingredients. Once everything is mixed well. He makes rice balls. Meantime I will be sitting next to him and I would stretch my hand the moment he makes it. He keeps that cold rice ball on my palm. And I would enjoy eating it.
I never felt awkward that time or even now at my thirties..
This is the way my mom prepares chow mein. I always feel happy to prepare it. Reason is simple. We could add lot of vegetables as we like. And the same time preparation can be done without the spaghetti.
- Italian spaghetti (Long noodles) – 400 gm
- Soy sauce – 1 tbsp
- Sesame oil – 1 tbsp
- Refined oil – 1 tbsp + 1 tsp
- Ginger and Garlic – 4 tbsp finely chopped
- Carrots – 1 cup, cut into match stick strips
- French Beans – 1 cup , slit vertically in middle and cut into match stick strips
- Capsicum – 1/2 portion small cut into match stick strips
- Red capsicum – 1 big cut into match stick strips
- Spring onions sliced – 2 (try to keep the greens and whites separate.)
- Green chili – 1 slit
- White sesame seeds – 1 tbsp lightly toasted in a pan
- salt to taste
- lemon juice – 2 tbsp mixed with 2 tsp sugar
- Boil 5 litres of water in a large sauce pan (8 lit)
- Tip in the noodles and cook noodles until tender, Check the instructions and cooking time as the packet says. (Add salt 10-15 seconds before Drain)
- Once cooked drain in a colander
- Immediately add 1 tsp of refined oil over and toss and set aside .
- In bowl, whisk together 1 tbsp soy sauce and sesame oil.
- In large wok, heat 1 tbsp of refined oil over medium to high.
- Add onion, garlic, ginger and green chili.
- Stir-fry for 2 minutes. Add the whole vegetables and salt to taste. toss.
- Cover and steam for 2-3 minutes. Open the lid
- Add noodles. remaining sauces, lemon juice and green onions
- Stir-fry until hot.
- Serve hot garnished with toasted sesame seeds