Lunch Paneer Sandwich

 

• ▢1 cup paneer/cottage cheese, grated
• ▢2 tbsp carrot, grated
• ▢2 tbsp capsicum, chopped
• ▢2 tbsp corn, Roasted
• ▢1 tbsp coriander, finely chopped
• ▢¼ tsp kashmiri red chilli powder
• ▢¼ tsp cumin powder
• ▢¼ tsp salt
• ▢2 tbsp tomato sauce
• ▢4 slice bread, white / brown
• ▢2 tsp  green chutney
• ▢2 tsp butter

Instructions

 

• firstly, in a large mixing bowl take 1 cup grated paneer.
• add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp boiled corn and 1 tbsp coriander.
• additionally, add ¼ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp salt and 2 tbsp tomato sauce.
• mix well making sure all the spices are combined well.
• now spread green chutney over a bread slice.
• furthermore, spread 2 tbsp of prepared paneer stuffing.
• cover again with bread slice spread with green chutney.
• now grill golden or toast on tawa by spreading butter.
• finally, cut half and serve paneer sandwich recipe.

Home Made Granola

 

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola) - Reduce this by 1 cup to 3 cups and add extra 1 cup of nuts (Pecans + Sliced Almonds)
• 1 ½ cup raw nuts and/or seeds (Use some combo of Pecans, Sliced almonds)
• Less than Quarter teaspoon fine-grain sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Instructions

• Preheat oven to 350 375F and line a large, rimmed baking sheet with parchment paper 
• Half the batch can be baked in parallel in Air Fryer at 350F. Air fryer burns quickly so check often
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.AD

• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notes

• *If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
• Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”

Chcolate Ganache frosting

 INGREDIENTS:

Milk Chocolate Chips-  1 packet

Heavy Whipping cream-2 cups

PROCEDURE:

1. In a microwave safe bowl add 2 cups of heavy whipping cream and microwave for 3 mins.

2. Remove the cream from microwave and while its still hot, add chocolate chips and stir will completely mixed.

3. Allow to cool and then pour on your cake. This consistency is best for cake frosting. 

Sushi

 

Main Ingredients: Rice Vinegar, Nori-Sea weed sheets, Wasabi, Sushi rice

• Avocado + Cucumber
• Cucumber
• Avocado
• Pickled red onion & Tofu
• Pickled red onions, carrots & Tofu
• https://www.ellielikes.cooking/pickled-onions/ 
• • 1 small onion thinly sliced
  • 2 tbsp sushi vinegar also called seasoned rice vinegar
    Add onions to a jar and pour vinegar over. Put the lid on tightly and shake the jar to mix the onions with the vinegar. Place in the fridge and let the onions marinate for at least one hour. The onions will soften and lose their sharp pungency as they marinate. If some of your onions still look raw after a few hours, add more vinegar and mix well
• Pickled Shiitake mushrooms - https://www.eatdrinkbreathe.com/shiitake-mushroom-shoyuzuke/
• 80g (2.8oz.) Dried Shiitake Mushrooms
• 75g (5 tbls.)Sugar
• 60ml (4 tbls.)Soy Sauce
• 60ml (4 tbls.)Rice Vinegar
• 10g Fresh Ginger (about 2 tsp. roughly chopped)
• Steep the dried shiitakes in enough boiling water to completely cover (about 250-300ml) for 20 minutes. Strain the mushroom liquid into a container and set aside. Set the mushrooms aside for a couple minutes until they are cool enough to handle. Cut the stems out of the caps and discard ‘em (shiitake stems are notoriously tough and stringy).
• Mix 120ml (4oz.) of the mushroom liquid with sugar, soy sauce, vinegar and ginger in a small saucepan and simmer on low heat for 2 minutes. Add Shiitake caps, cover and simmer on low heat for 20 minutes. Remove the mushrooms from the liquid, and once cool, slice thinly. Discard the ginger, and pour remaining liquid back over the shiitakes. Cover and refrigerate overnight before using.
• Note: Overnight the shiitakes will absorb the remaining liquid and swell to fill the container! Triffids!

• Cook tofu. Cut the tofu lengthwise into 8 slabs. Lay the slabs side by side on a cutting board and season with salt and pepper.
• Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. Place the tofu seasoned side down in the skillet in a single layer; season the top-facing side. Cook until crispy and golden brown on the bottom, about 10 minutes, then flip and brown the other side. Transfer tofu to a paper towel-lined plate to drain excess oil.

Sushi rice:

https://www.gimmesomeoven.com/sushi-rice/#tasty-recipes-72684 

Ingredients

Scale

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.  Drain well.
2. Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
3. Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
4. Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
5. Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
6. Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

---

Storing Unused Nori:

To store nori, keep it in an airtight container in the refrigerator, ideally with a silica gel packet to absorb moisture, as nori can easily become soggy if exposed to humidity; for long-term storage, you can freeze it in a sealed bag; if you need to store it at room temperature, ensure it's in a cool, dry place and use it quickly as it may lose crispness

Kung Pao Tofu

 https://www.cookwithmanali.com/kung-pao-tofu/#wprm-recipe-container-36395

 

Ingredients 

For the Tofu

• ▢ 14 oz extra-firm tofu cut into cubes
• ▢ 2.5 tablespoons cornstarch
• ▢ 1/4 teaspoon white pepper powder
• ▢ 1/4 teaspoon + 1/8 teaspoon salt
• ▢ 2.5 tablespoons oil 37 ml

Sauce - Use Kung Pao Sauce Instead

• ▢ 3 tablespoons soy sauce 45 ml
• ▢ 1 teaspoon dark soy sauce 5 ml
• ▢ 3 teaspoons hoisin sauce 15 ml
• ▢ 1 tablespoon rice vinegar 15 ml
• ▢ 1 tablespoon rice wine (mirin) 15 ml
• ▢ 1 teaspoon sriracha or any hot sauce, 5 ml, add more to taste
• ▢ 1 teaspoon toasted sesame oil 5 ml
• ▢ 2 tablespoons brown sugar
• ▢ 2 teaspoons cornstarch

Stir-Fry

• ▢ 3 whole dried red chilies or more to taste
• ▢ 1 tablespoon grated garlic
• ▢ 1 tablespoon grated ginger
• ▢ 1 medium green pepper cut in squares
• ▢ 1 medium red pepper cut in squares
• ▢ 1 medium yellow onion quartered and petals separated
• ▢ 2-3 stalks green onion chopped
• ▢ 1/4 cup roasted peanuts unsalted (Use Cashews instead)
  
• ▢ cilantro to garnish

Instructions 

• Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.

  Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
• Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
• Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.

  Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
• Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar. -Whisk until it's all combined together. Set aside. -->Use Kungpao sauce instead
• To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
• Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
• Add the prepared sauce and mix. It will thicken immediately.
• Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
• Garnish Kung Pao Tofu with cilantro and serve with brown rice.

 

Murungai Keerai Soup

•  Add Murungakeerai leaves
• Water
• Jeera
• Salt

 

Boil water for 5 mins, then add pepper powder and let it sit for 5-10 mins. Finally drain leaves+jeer and enjoy...

basil pesto with variations

https://www.loveandlemons.com/pesto-recipe/

What is pesto, and how do I make it?

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:

1. Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
2. Add the basil and pulse again.
3. Next, drizzle in the olive oil with the food processor blade still running.
4. Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.

Basic Basil Pesto:

• ½ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• ¼ teaspoon sea salt
• freshly ground black pepper
• 2 cups basil leaves
• ¼ cup extra-virgin olive oil, plus more for a smoother pesto
• ¼ cup freshly grated Parmesan cheese, optional

 Recipe Variations

Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:

• Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
• Make nut-free pesto by using pepitas or hemp seeds.
• Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
• Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
• Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
• Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.