My first fall in the USA

It has been almost 6 months here in the US and I finally got my driving license.... so a new adventure awaits.... I hope I do not spend all my time driving to the shopping malls which are plenty in my area. I love the feeling of independence the car and the driving licence brings... !!!

But in the past few months, I walked a lot in my neighborhood. It's a very beautiful place ....especially in the autumn. I clicked a lot of pics with my phone and made a slideshow of some of my favorite pics.

Saw deers today..... :)

I hope u all enjoy the fall with this slideshow as much as I did..... awaiting my first winter here.... :) (please view it full screen)

Tofu coconut noodles

I have been missing Asian food here. Authentic Japanese, Chinese or Thai restaurants...especially thai..... and also thai ingredients..... Things like lemon grass, lime leaves, galangal and basil leaves. Last week, I came to know that my friend Ruchi has a "basil" potted plant at home. She offered the use of her plant and leaves....at my disposal..and as I was craving for some thai inspired meal.... I cooked these noodles....with the ingredients, I found here...

Ingredients:

• 400 gms angel hair or regular spaghetti noodles ( fresh or dried egg noodles would be nice)
• 300 grams of extra firm tofu
  
• green capsicum -- 1 medium sized
• red onion --1 medium sized
• carrot -- 1 medium sized
• frozen corn -- 1/2 cup
• garlic -- 6 cloves
• ginger -- 1 inch piece
• coconut milk -- 1/4 cup
• green chili -- 2-3 according to taste
• oil -- 1 tbsp
• soya sauce -- 1 to 2 tbsp
• spring onion  -- 2 
• basil leaves -- 7 to 8 leaves
• salt and pepper to taste

Recipe:

• Remove tofu from the package and put it in 2-3 paper towels so as to drain the water. Keep aside.
• Boil spaghetti or egg noodles according to the package directions. Drain and wash with cold water and keep aside.
• Chop the onion, capsicum and carrot to long pieces. Grate the ginger and garlic. Chop chilies. Defrost the corn. Keep aside.
• Heat oil, add onion. Stir fry for 3-4 minutes. Then add capsicum, carrot. Stir-fry till it is soft and cooked another 2-3 minutes. Add the ginger, garlic and chilies.

• Add frozen corn, mix well. Add soy sauce and season with salt and pepper.

• Chop tofu to half inch cubes. Add to the vegetable mix. Stir-fry for 2-3 minutes.

• Add the boiled spaghetti/noodles and mix everything well. Keep the heat medium high.

• Add coconut milk and chopped basil leaves and turn off the heat. Mix.

• Add more salt, pepper and soy sauce if required.
• Garnish with chopped spring onion.

• Serve hot off the pan.

Quantity:

• 3-4 servings

Notes:

• I have used italian dried spaghetti noodles. You can use asian egg or rice noodles.
• You can also use buckwheat/soba noodles or glass rice noodles.
• You can add different vegetables like mushrooms, beans or cabbage.... or even chicken or shrimp.
• You can add fish sauce, about a tbsp along with the soy sauce.