Mango Tofu

Ingredients

1. 1 box of extra firm tofu

2. Red bell pepper chopped

3. Onion chopped

4. Mango chopped (ripe but firm)

5. Oil

6. Ginger chopped

7. Garlic chopped

8. Red chili flakes (optional)

For the sauce

1. All purpose floor or corn starch

2. Soya sauce

3. Vinegar

4. Ketchup

5. Sriracha sauce or hot sauce

6. Mango habanero sauce (optional)

7. Black pepper powder

8. salt

9. Mango juice

Procedure

1. Drain tofu, cut it in cubes. Heat the oil in the pan and saute tofu till it turns golden-brown.

2. In another pan, heat the oil, add garlic, ginger and red chili flakes, add onion, bell pepper, mango and tofu. (In the same sequence, one after another).

3. Mix all the sauce ingredients, add it in the pan, cook till it thickens. 

4. Serve with white/brown rice.

Kothimbir Vadi

Recipe

Coconut Rice

नारळी भात..

Recipy

Mixed vegetable pickle

Mixed vegetable pickle

Ingredients

1. Cauliflower

2. Carrots

3. Peas 

4. Ginger

5. Lemon juice

6. Salt and chili powder 

7. Ingredients for tadka

Procedure

Cut all the vegetables in small pieces. Mix all vegetables add salt, red chili powder. Make tadka with mustard seeds, cumin seeds, asafoetida and turmeric, add it on vegetables and mix well.

Hummus

Hummus

Ingredients

1. 1 can of chickpeas (16oz) or garbanzo beans

2. 1/4 cup of liquid from chickpea can

3. Lemon juice around 5 table spoons.

4. 2 cloves of garlic

5. Olive oil

6. Tahini sauce 1 and 1/2 table spoon

7. Salt

Procedure

Drain chickpeas, combine all ingredients in blender, add little water if required. Place it in the serving bowl, make small well, add some olive oil in the well.

Note: Different flavors can be added by more garlic, cayenne pepper,  roasted red bell peppers. Serve with pita chips or warm pita bread.

Paneer Tikka

Chocolate Truffles

Rosemary Olive Oil Truffles

Ingredients

1 and 1/2 pound of bittersweet chocolate

1 and 1/4 cup of heavy cream

1 branch of rosemary herb

1/4 tsp of rosemary olive oil

Procedure

1. Boil heavy cream and rosemary branch together into a vessel until it starts to make bubbles. 2. Remove the vessel and let it cool down for 3 to 5 minutes.

3. Remove the rosemary branch and put the vessel to boil point again.

4. After that remove from heat and pour 1 pound of chocolate into it, mix it well, there should not any lumps.

5. When chocolate cools down put 1/4 tsp of rosemary olive oil into it and mix it well.

6. Put the mixture into a separate bowl and cover it with plastic food wrap, with out leaving any air in the bowl.(Mixture touching plastic wrap)

7. Refrigerate for 4 hours. After that with measuring spoon grab chocolate and start making little balls to form truffles.

8. Take remaining chocolate and heat it, so that it will melt and we will have a smooth paste. Let it cool down for some time. Now dip the truffles in this semi-hot chocolate.

9. Let these chocolate dipped truffles cool down at room temperature.

Note

Modify this recipe to make truffles of different flavors. e.g rum raisin, honey etc

Chocolate dipped truffles (after step 8 and before step 9) can be sprinkled with pistachio powder, dry coconut etc to bring add flavor.