Wednesday, 18 August, 2010

Spicy Tofu wrap

Ingredients :
1. one medium onion finely chopped
2. 1tsp ginger minced
3. 2 clove garlic minced
4. 2 green chilies finely chopped
5. 8oz firm tofu ,crumbled
6.8oz can water chestnuts, drained and chopped
7. 3 tb sp soy sauce
8. sweet chili sauce
9. 1 head iceberg lettuce
10. 1 large carrot grated
11. half cup peanut coarsely grounded
12. half cup chopped green onion

Method :
To make filling. Heat oil in a large skillet, over medium heat. Add onion, ginger,clove and cook for 5 min. Add tofu ,chestnut and cook for 5 min.Add green chilies, salt,soy sauce ,salt and sweet chili sauce. Transfer to a serving bowl.
Place lettuce leaves on platter .Wrap tofu mixture in lettuce leaf and garnish with carrot,green onion and crushed peanuts.
Shouldbe wrapped at time of eating not before .

Tofu with spicy mango chutney

Ingredients :
1. small red onion finely chopped
2. small bell pepper finely chopped
3. 1 cup hot mango chutney ( available in stores )
4. 1 medium red tomato finely chopped
5. 16 oz firm Tofu ,drained and dried
6. 1 bunch fresh spinach leaves or kale

Method :
1.Heat 1tb Sp oil in a pan .Saute onion ,bell pepper . Cook til soft add mango chutney and tomatoes cover and switch of the heat.
2.Cut Tofu into thick slice and cut into triangle shape .
3.In a non stick pan spray littele oil and cook tofu till light brown.
4.Boil water in a large pot ,and add spinach leaves .stir for 3 min and drain .
5.In a large serving dish spread spinach leaves , sprinkle little salt and peeper. now coat each triangle piece     of  tofu and arrange over the spinach . drizzle reaming mango chutney on top .serve warm .

Pita Pockets

1. 1 cup yogurt drained (leave overnight in a sieve to drain)
2. 8 oz. Tofu drained and cubed
3. 2 ripe tomatoes , diced
4. 1 cup spinach or salad leaves shredded
5. 1 cup sprouts
6. 1 large ripe avocado ,sliced
7. 1tsp lemon juice
8. 1 tsp roasted sesame seeds
9. salt, black pepper ( to taste)
10. 4 large or 8 small pita bread

Method :
1.In a bowl mix from all the ingredients from 1 to 9.
2. cut pita bread into half, carefully open the pocket .
3. Fill in the above mixture and enjoy .

Tuesday, 13 July, 2010

Potato Salad

5 medium potatoes firm boiled
1 cup Mayonnaise or sour cream
1/2 cup finely chopped onion
1 tsp mustered sauce
salt and black crushed pepper as per taste

peel and potato ,cut into small bit size pieces . add mayonnaise ,chopped onion and salt and black pepper . cover and refrigerate. if you find it dry before serving add little milk. Serve cold with chopped celery.

Pasta salad

1 cups penne pasta
1 small can Black bean
5 cherry tomatoes, halved
1 small red onion, finely chopped
1/4 green bell pepper,finely chopped
1/4 red bell pepper,finely chopped
1/2 cucumber,finely chopped
1/4 cup sliced black olives
1/4 cup crumbled feta cheese (Optional)
1/4 cup salad dressing ( olive and feta)
1/4 cup salad dressing ( cucumber or ranch)


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Combine all the chopped vegetables and all the salad dressing and mix well.
3. drain black bean and rinse well and add to above mixture.
4. add pepper as per taste .
5. serve cold with crumbled cheese .

Baked Tofu Bites Recipe

• 1 Tofu ,Firm(16 ounce)
• ¼ cup Soy Sauce
• 2 tbsp Maple Syrupor 1tsp sugar
• 2 tbsp Ketchup
• 1 tbsp Vinegar
• A dash of Hot Sauce
• 1 tbsp Sesame Seeds
• 1/4 tsp Garlic Powder or 1 tsp garlic paste /grated
• 1/4 tsp Black Pepper (ground)
• 1 tsp Smoke Flavoring (liquid)/optional
How to make Baked Tofu Bites:
• Pre-heat the oven to 190 degree Celsius.
• Take a non-stick baking sheet and spread some oil on it.
• Cut ½-inch slices of tofu, and squeeze the extra water.
• Now, cut the sliced tofu into ½-inch cubes.
• Take a bowl and mix together soy sauce, maple syrup, ketchup, vinegar and hot sauce.
• Now, put sesame seeds, garlic powder, black pepper, and liquid smoke in that bowl. Mix well.
• Gently stir tofu cubes into the sauce, cover the lid and leave it to marinate for 5 minutes.
• Place the tofu on the baking sheet in a single layer.
• Bake in the pre-heated oven for 15 minutes.
• Turn the tofu to the other side and bake for another 15 minutes.
• Take it out from the oven and serve hot.

* This can be done in a pan also over stove.In a nonstick pan, spray some oil and place tofu and let it brown, turn gently and cook from other side. Do this in small batches for even cooking.

Baba Ghanoush Recipe

• 2 big Aubergines (eggplant)
• 2 tbsp Tahini (sesame paste)
• 2 tbsp Lemon Juice
• 2 tbsp Yogurt
• 1 crushed Garlic (optional)
• Salt & Pepper (to taste)
How to make Baba Ghanoush:
• Make a slit in the skin of aubergine. Place it under a hot grill and cook each side for a few minutes.If you are cooking on stove top apply oil and wrap in foil and cook.
• Allow it to cool down. Then, peel off the skin. Wash with cold water and place in a colander for a few minutes, to remove all the excess liquid.
• Run the aubergines and the other ingredients in a food processor and make a rough mix.
• Top with some olive oil and chopped parsley or fresh basil.
• Serve.

Bread Upma Recipe

• 6-8 slices White/ Brown Bread
• 1 medium Potato (boiled and diced)
• 1 medium Onion (chopped)
• 2 Green Chillies (chopped)
• 1/4 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• A pinch of Asafoetida (Hing)
• 2 tbsp Oil
• 1 tsp Lemon Juice
• 2 tbsp Fresh Coriander Leaves (chopped)
How to make Bread Upma:
• Break the bread slices into small cubes without crumbling them.
• In a wok (kadhai) heat oil and add a pinch of asafoetida, cumin seeds and mustard seeds and cook till it starts to splutter.
• Add onion to it and sauté for some time till pink. Add boiled potatoes to it and sauté again.
• Add turmeric powder, red chilli powder and mix well. Toss in the bread and mix again without breaking them. Cook for 2 minutes. You can add a little water to it if required.
• Add lemon juice, green chillies and coriander leaves and toss.
• Serve hot.

Baby Corn Fritters Recipe

• 500 g Baby Corn, long sliced
• 1 cup Gram Flour (besan)
• 1 cup All-purpose Flour (maida)
• 1 tsp Red Chili Powder
• 1 pinch Baking Soda
• Salt, as per taste
• Oil, for frying
How to make Baby Corn Fritters:
• Take a bowl and mix maida, besan, chili powder, baking soda and salt in it.
• Now, slowly add water to it and mix well, so that no lumps are formed.
• Keep stirring it and make sure that a thick and smooth paste is formed.
• Heat oil in a kadai for deep frying.
• Now, dip baby corn pieces in the paste and fry them on low-medium flame.
• Serve hot with tomato sauce.

Aloo Chana Chat Recipe

• 1-1/2 Cups chick peas
• 2 Medium potatoes, peeled and diced
• 1-1/2 tsp Brown sugar
• 1/2 tsp Mild chili powder
• 2 tbsp Fresh cilantro leaves, finely chopped
• 1 Pinch salt
• 1 tbsp Tamarind paste
• 6 tbsp Water
• Chopped coriander leaves
• Chopped Onion
• Tomato julienne or pomegranate seeds
How to make Aloo Chana Chat:
• Rinse and drain garbanzo beans.
• Boil water in a pan, add the diced potatoes and cook till soft.
• Remove potatoes from heat, drain and set aside to cool.
• Mix the tamarind paste and water in a small bowl.
• Add chili powder, sugar and salt.
• Pour the tamarind mixture on the garbanzo beans.
• Combine the potatoes, chopped onions and cilantro.
• Mix them properly and add salt to taste.
• Serve in individual bowls.
• Garnish with coriander leaves.
• Use tomato julienne or pomegranate seeds, if desired.
• Aloo Chana Chaat is ready to serve.

Party Starter : Hummus

Prep Time: 10 minutes
Total Time: 10 minutes

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.