Instapot Cream of mushroom soup (to try)

 

Pressure cook one onion, 1 clove of garlic and mushrooms (~450 gms) with 2 spoons+ of water - After pressure drops, Add salt and pepper and a spoon of butter and milk

Remove half the mushrooms, blend the rest with immersion blender and add the mushrooms back

Puliyodharai

 4 lemon sized balls of imli/tamarind

Soak in hot water and get extract.

Powder

8 red chillies

coriander seeds - 1.5 tsp

chana dal - 1 tsp

urad dal - 3/4 tsp

a pinch of fenugreek

a few peppercorns

sesame seeds - 1 tbsp

 tadka

mustard seeds

curry leaves

peanuts - 2 tbsp

chana dal

urad dal ?

6 red chillies ?

After tadka, add soaked tamarind extract water. Reduce to half, Add powder and sesame oil and cook till oil separates and tamarind separates (as if fried in oil).

Thepla and Pumpkin Carrot raitha

For Thepla,

Mostly methi 

Mint

CIlantro

Jeera (cumin), sesame seeds, ajwain

Green chillies, garlic, ginger paste/ minced

Turmeric powder, coriander, cumin powders

Chilly powder - optional

WHole wheat flour/ besan - I do half and half

Sesame oil

Rub the flours in a tsp of oil to get soft theplas.

Can knead the dough in yogurt water combo

For pumpkin-carror raitha

Make a tadka of mustard leaves, asafotida, curry leaves, 1 green chilly.

Or

Cumin seeds, garlic, chilly powder.

Parboil pumpkin, Add grated carrots (finely chopped) carrots for crunch and mix with yogurt.

Enjoy!

Thai Basil Tofu Stir Fry

 

• ▢1 packet extra firm tofu - 16 oz (454 g)
• ▢2 Tablespoons avocado oil
• ▢½ large red bell pepper - sliced
• ▢¾ cup green beans - cut to ½ inch long pieces
• ▢½ medium onion - chopped
• ▢1 cup Thai holy basil
• ▢2 large eggs - optional
• ▢salt & pepper to taste

Sauce Ingredients

• ▢3 Tablespoons dark soy sauce
• ▢2 ½ teaspoons brown sugar
• ▢4 cloves garlic - chopped
• ▢¼ teaspoon ginger - grated
• ▢½ teaspoon Thai chili pepper flakes - optional for spice, or add fresh Thai chili peppers

Cook ModePrevent your screen from going dark

Instructions

 

• Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.
• Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
• Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
• Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about ¼ teaspoon.
• Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
• Serve over rice and top with the crispy fried egg.

Air Fryer - Roaster Cauliflower

 

Ingredients 

• ▢ 1 small cauliflower head cut into florets
• ▢ 1 tablespoon olive oil
• ▢ ¼ teaspoon ground turmeric
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper

 I also add Coriander, Jeera, Turmeric, Red chilli powder and Garam masala (roughly 1/2 to 1 tspn each to taste)

Instructions 

• Drizzle the cauliflower florets with olive oil, then toss with turmeric, smoked paprika, salt, and pepper so that they're well coated in the seasoning.
• Roast in the Air Fryer at 390°F (200°C) for around 15 minutes flipping every 3 minutes.
• When the air frying process is done, remove from the air fryer basket and serve on a plate. It can be enjoyed either warm or cold.

 

Two ingredient, sugarless Keto Cookies (To try)

 

Soak 12 pitted dates in hot water for 30 min. (enough water to just cover/soak the dates)

Preheat oven to 350 F

Blend the soaked dates into a thick smooth paste.

Add 1.5 cups almond flour to the date paste.

Mix until it forms to a sticky dough.

Make dough balls, flatten em on the baking tray.

Bake for 10 min each side

Broccoli Tofu - Chinese style

 

Ingredients

 

 

• 1 block (16 ounces super firm tofu)
• 1 broccoli crown cut into florets (about 8 ounces)
• 3 tablespoons cornstarch
• 2 teaspoons light olive oil
• ¼ cup low sodium soy sauce
• ¼ cup grade A maple syrup
• ½ teaspoon garlic powder
• 1 tablespoon sesame seeds
• Salt and black pepper to taste

Instructions

 

• Slice the tofu into thin pieces. Then cut those pieces into rough triangular shapes or rectangles, this will result in a non-uniform cut of tofu. If you don’t care about the look you can always just cut into cubes.
• Coat the tofu in half of the cornstarch (1.5 tablespoons). I like to do this by sprinkling it over top of the tofu and then gently moving it around.
• In a large pan add the olive oil and heat up over medium heat for 2 to 3 minutes. *If you using stainless steel see the tips in the blog post. Once the oil is hot add in the tofu. Let each side of the tofu sit in contact with the pan for 4 to 5 minutes until it can easily be moved and some browning has occurred. Carefully, flip the tofu with a fork or tongs. Repeating the process until about 50% of the tofu is browned and crispy. It doesn’t need to all be browned up.
• Add the broccoli into the pan and cover with a lid for 2 to 3 minutes to promote steaming.
• In a small bowl mix the remaining cornstarch with 1.5 tablespoons (22ml) of water to form a slurry. Then add in the soy sauce, maple syrup, half of the sesame seeds, and garlic powder. Mix to combine.
• Pour the sauce over the tofu and broccoli. If the sauce thickens very quickly once hitting the pan, you can always add in 1 to 2 tablespoons more of water (15ml to 30ml).
• Cook the tofu and broccoli together in the sauce for another 2 to 3 minutes over medium low heat. Taste and add any salt or black pepper if desired. Top with the remaining sesame seeds and enjoy.