12:30 pm by Unknown
From :aloveafare.com
Serves 2
Ingredients for Tofu
+ 1 (14 ounce) package tofu ( I use Nasoya non-gmo tofu)
Ingredients for Marinade
+ 2 tablespoons fish sauce
+ 2 tablespoons soy sauce
+ 1/2 teaspoon sesame oil
+ 1 small crushed garlic clove
+ 2 tablespoons chopped cilantro
Ingredients for Mushrooms
+ 1 cup mixed frozen mushrooms
Ingredients for Fresh Vegetables
+ 1 cup chopped broccoli
+ 1/4 cup chopped red bell pepper
+ 1/2 cup shredded carrot
Instructions to prepare tofu
1.Slice open the package and drain out the water.
2.Cut the block of tofu into slices.
3.Lay paper towel on a cookie sheet or tray.
4.Spread the slices of tofu out in a single layer on top of the towels.
5.Put more paper towels on top of tofu.
6.Set some heavy objects on top such as a cast iron pan.
7.Let sit for at least 30 minutes or longer if you have the time.
8.Uncover, cut into cubes and place in bowl.
Instructions for Marinade
1.Whisk together fish sauce, soy sauce, sesame oil, garlic clove, and cilantro. Pour marinade into bowl of cubed tofu.
2.Let sit 15 minutes, and heat medium size sauce pan on medium high heat and spray with oil.
3.Place tofu in pan and cook 5-8 minutes.
4.Add mushrooms and cook another 5 minutes.
Ingredients for Fresh Vegetables
1.Place chopped broccoli, red bell pepper, and carrots in pan and mix together with tofu and mushrooms. This is to coat the vegetables with the flavors from the pan and not to cook them. (If you prefer less crunchy vegetables, cook for a few minutes but not longer than that )Remove from heat and serve.
2. This goes well with lime wedges and sriracha sauce.
6:43 pm by Unknown
From : Tastyindianrecipe
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Makes 4-5 servings
Ingredients:4 potatoes (Aloo)
2 tbsp bengal gram flour (besan)
1 tbsp ginger-garlic paste
2-3 green chillies chopped
2 onions thinly chopped
2-3 tomatoes coarsely chopped
1/2 tsp cumin powder
1/2 tsp Anardana Powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
A pinch of ajwain
A pinch of baking soda
1/4 tsp dry mango powder
1 tbsp fresh coriander leaves chopped
1 tbsp ghee
Oil for frying
Salt to taste
How to make :
1.Peel the potatoes and cut into long strips/pieces.
2.Combine the besan, salt, cumin powder, ajwain, anardana powder, red chilli powder, turmeric powder, coriander powder, baking soda and 1/2 tsp of ghee.
3.Gradually add water and make a thick batter.
4.Marinate all the pieces of potatoes into the batter.
5.Keep the marinated potatoes aside for about half an hour.
6.Heat sufficient oil in a big pan.
7.Deep fry the aloo until little browned.
8.Drain on oil absorbent paper and set aside.
9.Melt the remaining ghee in a non-stick pan.
10.Fry the chopped onion until translucent.
11.Add chopped green chillies, tomatoes and remaining ingredients.
12.Mix and cover the pan.
13.Leave to cook for about 6-7 minutes on low flame until gravy thickens.
14.Add fried potatoes and toss well.
15.Cook for 3-4 more minutes and garnish with chopped coriander.
16.Serve hot with roti, naan or paratha.
Chef Tips:
1.Another way to make this delicious Punjabi delicacy is you can boil the potatoes, mash and mix with gram flour and spices, fry and then dip in the gravy.
2.You may dollop the dish with butter just before serving.
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5:31 pm by Unknown
From : Dariygoodness
IngrediantsFresh Mint Butter:
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) fresh mint, chopped
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) honey
Honey-Mustard Butter:
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) honey
2 tbsp (30 mL) prepared mustard
Toasted Sesame Seed Butter:
1/4 cup (60 mL) sesame seeds
1/2 cup (125 mL) butter, softened
1/2 tsp (2 mL) dark sesame oil
Preparation
Fresh Mint Butter:
Beat together butter, mint, lemon juice and honey. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 2/3 cup (160 mL)
Preparation time: 5 minutes
Standing time: 1 hour
Honey-Mustard Butter:
Beat together butter, honey and mustard. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 1 cup (250 mL)
Preparation time: 5 minutes
Standing time: 1 hour
Toasted Sesame Seed Butter:
Toast sesame seeds in a wide frying pan over medium heat until golden brown; stir constantly. Cool. Beat together butter, toasted sesame seeds and sesame oil.
Makes: 2/3 cup (160 mL)
Preparation time: 10 minutes
Standing Time: 1 hour
5:59 pm by Unknown
Ingredients
Pineapple, cubed 4 slices
Apple, cubed 1 medium
Pear, cubed 1 medium
Tomato, cubed deseeded1 large
Cucumber, cubed deseeded1 medium
Onion , chopped 1 medium
Fresh mint leaves, chopped 15
Yogurt, roasted 1 cup
Cumin seeds, roasted and powdered1 teaspoon
Salt to taste
Black peppercorns, crushed freshly1/4 teaspoon
Fresh cream 1/2 cup
Red chilli powder 1/2 teaspoon
Method
Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushed peppercorns and fresh cream and whisk. Add all the chopped fruits and vegetables and mint leaves and mix well. Serve sprinkled with red chilli powder.
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