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.

Fava beans

  foul medames

sarson saag

https://youtu.be/IoRDl2C51R4?si=RnuysWDn67-2csVD

Enjoy with butter, makki/bajra roti, gulgul achaar, mooli pyaz hari mirch, gur

palak - 2 

bathua - 1

sarson - 4

Buy thick stem sarson, discard stems that are hard to peel, take off all skin from stems.

75 gms ginger

75 gms garlic

8-10 green chillies

5 tsp ghee

200 gms chopped onions

100 gms besan or makki atta

3 tsp chana dal

2 tsp rice

transfer cleaned leaves in a pressure cooker

add chana dal, rice, half garlic, half ginger half green chillies, water

after cooking, mash roughly with hand mixer

pound coarsely green chillies, ginger, garlic

saute with ghee and onions, till golden brown

add the sautee mix to leaves.

add besan and mix without lumps.

add 1 cup of water and cook (steam)

saag needs to be thick and glossy

enjoy with a dash of butter

Vegetarian Lasagna

 

https://www.loveandlemons.com/vegetarian-lasagna/

 

Before you assemble the lasagna, complete these 3 prep steps:

1. Roast the veggies. Toss the peppers, zucchini, onions, and mushrooms with olive oil, salt, and pepper. Bake at 425°F until they’re tender and caramelized.
2. Boil the noodles until al dente. Toss them with a drizzle of olive oil to prevent sticking!
3. Make the ricotta filling. Mix the ricotta cheese with the lemon zest, garlic, salt, and pepper.

 

Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom.

1. Then, add a layer of noodles.
2. Top the noodles with half the ricotta mixture.
3. Layer half the spinach over the ricotta, and scatter half the roasted vegetables in an even layer.
4. Dot the vegetables with 2/3 cup of the marinara sauce.

Repeat the layering process in the same order:

1. Noodles
2. Ricotta
3. Spinach + roasted veggies
4. 2/3 cup marinara sauce

Top with a final layer of noodles, the remaining sauce, and the shredded cheese.

How Long to Bake Vegetarian Lasagna

If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling.

If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.

Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.

Rajma cheese paratha and corn ki subzi

Rajma cheese Paratha

https://www.tarladalal.com/rajma-cheese-parathas-5619r

Add maida to whole wheat flour in the ratio 1:4. 

Semi cook 2 chapatis and spread rajma filling, spring onions and cheese on one of them. Top with the second chapati and cook on tava. cut into 4 quartes for easy handling.

FOr rajma filling, ginger, garlic, onions, corainder powder, chilly powder, turmeric. cooked kidney beans yogurt to dry up the misture. Add chopped coriander.

https://tarladalal.blogspot.com/2012/10/corn-ki-subzi-recipe-by-tarla-dalal.html

I just used chopped onions, ginger, garlic, green chillies

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients

3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curds , whisked
1 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)

To Be Ground Together Into A Paste

1 cup roughly chopped onions
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)