Ingredients List

Most of my cooking comes from my pantry, or a local source.  But sometimes I have to resort to Amazon because my local source goes away.  

I am not an Amazon affiliate so buying here doesn't do anything for me.  I couldn't figure out how to get the pictures in the blog, so so these should help you find them in the grocery store or market.

Laxmi Ginger Garlic Paste... I Love this stuff, discovered it about 10 years ago as I was touristing through a Hindi grocery store.  Provides mild ginger and garlic flavor to any dish, dressing or sauce.  Probably available at any Indian / Pakistani grocery, and there are other brands.  

I get mine in Claymont:  Indian Bazaar Claymont

But you can get it on Amazon:  Laxmi Traditional Indian Ginger Garlic Cooking Paste

I can find Siracha and Garlic Chili Paste in my regular grocery now, but I couldn't 20 years ago 

Both can be found at Amazon too, with pictures.

We refer to this as Red Cock sauce:  Huy Fong Hot Chili Sauce - Sriracha

Huy Fong Chili Garlic Sauce

Asian Slaw

Just like Asian Noodle Salad, but without the peanut butter.

Asian Slaw

4 Cups of chopped Red Cabbage
1/2 Chopped Red Onion.

1/4 C Soy Sauce
4 TBS Laxmi Garlic Ginger Paste
2-4 TBS Rice Vinegar (plain or seasoned)
2 TBS+ Sesame Oil
1 TBS Canola or other light oil
1 tsp garlic powder to taste 
1/2 - 1 tsp Siracha or Chili Paste to Taste

Whisk all of the above over the salad. Cover the container and shake to integrate.

Flavor Additions:

Raisins
Cranberries
grated carrots
sliced radishes
Sesame Sticks
Sesame seeds
Sunflower seeds
Broken ramen Noodles

Asian Noodle Salad II

Asian Noodle Salad Dressing 2023

1 LB Whole Wheat Pasta 

1/4 C Soy Sauce
4 TBS Laxmi Garlic Ginger Paste

2-4 TBS Rice Vinegar (plain or seasoned)

2 TBS+ Sesame Oil

1 TBS Canola or other light oil

1 tsp garlic powder to taste 

1/2 - 1 tsp Siracha or Chili Paste to Taste

3-4 TBS Peanut butter microwaved for 30 sec to make spreadable

Whisk all of the above except peanut butter.

Cook the noodles, drain and return to pot.  

Mix in the heated peanut butter.   

Pour the dressing into the pot, stirring regularly.

You can also cover the pot and shake the noodles, but the may bruise the noodles.  

Serve warm or chill.

Flavor Additions:

Sesame Sticks

Sesame seeds

Sunflower seeds

Broken peanuts

Broken cashews

Broken ramen Noodles

Pine nuts

Raisins

Cranberries

Mandarin orange slices

Bean sprouts

fresh cilantro 

fresh basil

lime juice and or lime wedge for garnish 

shredded cabbage

shredded broccoli

grated carrots

sliced radishes

2015 Version 

https://www.blogger.com/blog/post/edit/1033906941323110634/1126991835702011481

Cold Asian Noodle Salad Dressing

Cold Asian Noodle Salad Dressing

1/4 C Soy
4-6 TBS Lime Juice
4 TBS Olive Oil
4 TBS Laxmi Garlic Ginger Paste
2 TBS Brown Sugar

2 TBS Sesame Oil

1/2 - 1 tsp Siracha

Whisk an serve over cold noodles

Add:

sesame seeds

sunflower seeds

raisins

mandarin oranges

peanuts

cashews

bean sprouts

cilantro 

basil

shredded cabbage

shredded broccoli

red peppers

grated carrots

radishes

Hindi Simmer Pot

Using my limited knowledge of Indian spices, I threw this together for leftover Chicken and Chana.  Grinding the spices fresh with a mortar and pestle made a world of difference.

1 Can chick peas rinsed = chana
1 Can Tomatoes = tamatar
1 C chicken broth = ?
1 C frozen spinach = palak
1 Onion coarse chopped = Piaz
1/2C leftover Chicken Breast, diced  = Murgi

2 T canola oil
2 T Ginger Garlic Paste = Lasun Adrak
5 Cardamom seeds from pods, ground = Elaichi
1 T Fresh Ground Cumin = Jeera
1 T Tumeric = Haldi
1 t fresh ground pepper = kali mirch
1/2 nutmeg grated = Jaipahl
1/2" cinamon grated = Dalchini
salt to taste = namak

Sautee Onion in oil, with spices.  Simmer all in a pot until done.  Serve over hod Basmati rice.

Hindustani Chicken

Inspiration comes from the strangest places...  I was craving Indian food, which I call Hindustani, because once upon a time I was speaking to a group of my trainees and telling them that cigarettes were cheaper on the Indian reservations... and I looked around me at the 8 Indian nationals I was speaking to, and said, so do you call yourselves Indians?  And I was told that they used the term Hindustani.  

I wanted curry chicken, found a mediocre recipe on the internet and have made some adjustments.  First of all I need to buy plain yogurt on a regular basis.  I used half and half (the recipe called for cream) and some sour cream. But yogurt is what is needed. Also the recipe called for to much cinnamon, so I reduced that, and did not have enough curry flavor, so I increased that.  And here is my first Hindustani recipe:   

2 lbs Chicken Breast, cut into bite size chunks
1 package chopped spinach cooked and drained
1 14-16 oz can chick peas, drained and rinsed.
1 C plain yogurt (was half and half/cream)
14 - 16 oz tomato sauce.
1 medium onion, chopped
4 cloves garlic, chopped
3 TBS Butter (Ghee if available)
1 TBS cumin
1 tsp ginger powder - need to find paste or fresh equivalent 
1 tsp paprika (reduced)
1 tsp curry powder (increased)
1/2 tsp cayenne pepper - this creates a mild base add more to heat (reduced).
1/2 tsp tumeric (increased)
1/4 tsp cinnamon (reduced)

Sautee the onions in butter over med-low heat until translucent. Add garlic, cook another 1-2 minutes.
Mix all of the spices together in a small bowl.  Toss the chicken in the spices. Move the onions and garlic to the side of the pan, increase the heat to medium and sear the chicken on all sides.
Once the chicken is seared, add the tomato sauce (and fresh or tube ginger) and chick peas.  Reduce heat to simmer for 10-15 minutes.
Add the yogurt/dairy and simmer for an additional 10 minutes.

Serve with Naan bread and/or Basmati rice.  
Add 1/4 tsp tumeric per C of rice for a golden color. 

Garlic Sauce

2 TBS Rice Vinegar
2 TBS Brown Sugar
2 TBS Soy Sauce
1 TBS Veg Oil (not olive)  
2 Tsp Saki or Dry White Wine
1/2 Tsp Siricha
1/4 Tsp Sesame oil
3-4 Garlic Cloves finely chopped

1.5 Tsp Corn Starch and 1 TBS H2O shaken in jar = Thickener

Saute Garlic in Veg Oil 1 minute, add other ingredients Except Thickener, bring to boil.
Reduce to simmer, add thickener, stir to thicken.
Serve over - Meat, Veg, Rice

London Broil Asian Variation

Marianade for 2 London Broils Abt 3lbs

1/4 c ginger BEER not ale
1/4 c OJ
1/4 c oil (cannola)
1/8-1/4 c soy to taste
1 - 2" grated fresh glnger
4 cloves garlic pressed
1-1.5 tbs coarse grnd pepper
0.5-1 tsp hot pepper (Hung.)

blend -marianate - grill