The Original Vegetable Schezwan Noodles

I think we can time travel back without the usage of any effect, and the easier way to do that is through the medium of food! Many of us have medley memories coming from all the phases of life. We have that particular 90’s list of nosh mentioned in our conversation where we have named and missed the simplest yet yummy form of edible. From school days to teen life, we have always found those memories unbeatable and extra ordinary. If I take a turn to my college days where me and my bffs would spend major hours completely assignments and projects, we would wind up laughing and hogging our most awaited Indo Chinese veg schezwan noodles bathed in a lot of schezwan sauce. These memories perfume the air while I was making this quick schezwan noodles recipe. I worked on series of recipes and wanted to transform it into that classic taste, this saucy noodles were created in that spirit.

It’s Killer Kadhi and Khichdi

Punjabi Pakoda Kadhi and Khichdi

We have effortlessly selected foods with changing colors of nature and developed the taste with the cycle of shades. Yellow, green, and whites are considered comforting food while dark shades are reserved entirely to balance the tones of nights. Curd, beans, leafy veggies, salads, lemons, and all these goodies reflect the freshness of daytime and are always welcomed with great joy and on another hand, we opt for a shaded theme supper to end our day under the blanket of natural disco lights. Every being has its own choice of lifestyle, some enjoy their lunch by simply having a crunchy bowl of salad or delicious pasta while others like me would find happiness in digging a spoon in a big bowl of kadhi khichdi. Kadhi on a mound of fragrant steamed khichdi is a definition of satisfaction.