CHANA DAAL

1/2 cup chana daal

1 1/4 cup water

1 teaspoon garlic paste

2 tomatoes grated

1 teaspoon ghee

1 teaspoon oil

1 red dried chili

1/ 2 teaspoon mustard seeds

1/2 teaspoon asafoetida

1/4 teaspoon turmeric powder

1 teaspoon chili powder

1 teaspoon salt

handful chopped cilantro

Wash and soak the daal for about 1 hour. Heat the ghee and oil in a pressure cooker. Once heated, add mustard seeds,dried chili and asafoetida. when it starts to crackle, add tomatoes, garlic paste, chili powder, turmeric powder and salt. saute for 30 seconds, add daal and hot water and mix all together. Close the lid of the pressure cooker and cook on medium heat to 3 whistles. Turn the heat off and wait until the pressure been released from the cooker. Open the lid,transfer in a serving bowl and garnish with cilantro. Enjoy chanadaal !

HOT SPICY TOFU

15 oz extra firm tofu

pinch of salt

2 tablespoons corn starch

Cut tofu into about 1/2 an inch thick. Line with paper toweland dry all the moisture from tofu.Place tofu chunks in to a large bowl, add pinch of salt and corn starch. Gently toss to make sure they are evenly coated,set aside.

sauce

1 tablespoon saracho sauce

2 tablespoons soy souce

2 tablespoons tomato sauce

1 tablespoon vinegar

1 tablespoon honey

1 tablespoon corn starch

Mix all the above ingredients in a bowl and set aside

1 tablespoon oil

1 teaspoon garlic paste

1/2 teaspoon ginger paste

1/4 cup spring onions chopped

handful bell pepper cubes

Heat the oil in a skillet. Once heated, add garlic and ginger paste and soute for 30 seconds. Add the bell peppers and soute, add the prepared sauce mix well and keep stirring continuously until the sauce thickens. Turn the heat offset aside

In a skillet place 4 to 5 tablespoons oil ( depends on the size of the skillet) once heated, place tofu chunks one at a time and cook on all the sides until golden brown and crispy. Remove from the skillet,and add the fried tofu into the prepared sauce. Stir gently until they are evenly coated. Give the spicy, hot and tangy tofu recipe a try and let me know how it goes.

CHILI MUSHROOM

15 mushrooms cut into slices

3 tablespoon white flour

3 tablespoons corn flour

1/2 cup water

1 teaspoon ginger and garlic paste

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper ground

oil for deep frying

In a bowl, combine all the above ingredients ( except mushrooms) and prepare lump free smooth batter and set aside.

3 tablesppons oil

1 teaspoon garlic paste

2 green chilies finely chopped

1 onion bulbs

1/4 cup bell pepper cubes

1/4 cup spring onions

3 tablespoons tomato sauce

2 tablespoon soy souce

1 teaspoon chili sauce

1 tablespoon vinegar

1/2 teaspoon honey

1/4 teaspoon salt

For slurry

1 tablespoon corn flour

2 tablespoons water

Mix corn flour and water, prepare slurry and set aside for later use.

In a pan add oil, once heated add garlic paste and saute for 30 seconds. add bell peppers and onion bulbs soute for a minute. add spring onions and mix well. Stir in tomato sauce, soy sauce, chili sauce, vinegar, honey, and freshly ground black pepper. Mix all together let cook for 2 minutes on high heat. Pour slurry and stir continuously till the gravy thickens. Turn the heat off and set the gravy aside

Heat the oli in kadai, once heated dip the mushroom slices in the batter and coat well. Deep fry on high heat till they turn golden brown and crisp. Remove from the oil using slotted spoon and place onto the plate lined with kitchen towel. Add friend mushrooms in the gravy mix gently ,transfer in a serving bowl and garnish with spring onions.

WHEAT GARLIC TAWA NAAN

1 1/2 cup wheat flour

1/2 cup yogurt

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons oil

1 teaspoon garlic paste

1 teaspoon kalunji seeds

Handful cilantro finely chopped

In a bowl, place flour, salt, baking soda, baking powder, sugar and oil. mix all together, and prepared the dough by adding warm water little at a time. knead the dough well and cover with wet cloth for approximately 10 minutes. Divide the dough into 5 equal portions.Dip in the dusting flour and roll out each portion of the dough into an oval shape. Brush garlic paste all over the naan and sprinkle kalunji seeds and cilantro, press with your palms or rolling pin. Flip the naan ,brush water all over the naan.( this helps naan to stick on the iron skillet) Place the watered side naan on a preheated iron skillet ( Tawa) and gently press down so the naan will stick to the skillet. cook on medium heat until bubbles form.Flip the skillet upside down, turn the heat on high and cook direct on the heat on all the side’s until golden spots appears on the naan. Gently remove the naan from the skillet and apply ghee all over the naan. Serve garam garlicky naan with your favorite shak.

SUSHI

bunch of Romaine lettuce leafs ( blanched)

1/2 cup rice, cooked with coconut milk( short grain rice)

avocado slices

lettuce

cucumber

bell peppers

Blanch romaine lettuce leafs and gently remove the veins, Place on peppe towel and set on the side.

Cover the sushi mat with cling wrap. Gently place the blanched lettuce leafs on a sushi mat in double layers. Spread thin layer of the rice evenly. ( wet your palms to prevent the rice sticking to your hands) Arrange vegetables horizontally on the rice as evenly as possible and lift the edges of the mat, fold it over and squeeze gently as possible to seal. Place on cutting board,sprincle with toasted sesame seeds ( optional) slice into to pieces with a sharp knife. Transfer in a serving plate, serve with soy sauce.