Tofu Scramble

I hate eggs and have never eaten them in anything other than cakes and other such goodies. Then on my last birthday, i felt instead of buying things for myself ( as i keep doing that all the time), i will try to better myself and do things i feel strongly about. So, i decided to quit being a hypocrite and give up on eggs alltogether.

This tofu scramble is really delicious and keeps you full for a long time.

Here is the recipe:

Ingredients:
serves -2

Tofu -1/2 block (i use the extra firm ones)
Olive Oil - 1tbls
Jeera - 1 tsp.
Green Chilli - 1
Garlic- 1 pod
Onions - 1/2 small
Red and Bell Pepper - 1/4 each
Carrots - 6 baby ones
Cilantro - a few sprigs
Salt- to taste
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 1/4 tsp (optional)
Flax Seeds - 1 tsp.
Nutritional Yeast - 1 tbls (i got this in whole foods, you will get this in any health store)

Method:

1.Squeeze the tofu gently and extract as much water as you can. Now scramble this and keep aside.

2. Thinly dice the green chillies and onions. Chop the carrots and peppers into bite size pcs and keep aside.

3.In a pan, add the oil, then jeera. Now add the green chilly and onions and fry till soft.

4. Add the peppers and carrots and cook on medium heat till done.

5. Now add the flax seeds, salt, red chilly powder, turmeric powder, mix it well and add the scrambled tofu.

6. Cook this for 5 minuted in mnedium heat stirring occasionally. Now chop cilantro and incorporate it in the tofu.

7. In the end, add the nutritional yeast, mix it well, switch off the gas and serve.

The tofu taste best when hot. I served it with some tamarind chutney.

To know more about nutritional yeast, you can look
here

Edamame Salad - Quick and Easy

This is a quick and easy salad that comes together in 10 mts, max. It is super filling, so is great as a snack between meals and has a balance of protein, carbs and fat to it. I make this nearly everyday with different variations and i still love it.
To know more about edamame you can read it here

This recipe is for 2 people, but I usually eat the whole thing spreading it to twice a day or for lunch. It tastes great when kept in the fridge for a couple of hours.

Ingredients:

1 cup edamame
1/2 red onion - diced thin
1 cup baby tomatoes - halved
Parsely - handful,chopped

dressing:
juice of 1 lime
1 tsp of dijon mustard
1 tsp of olive oil
salt and pepper to taste

Method:

1.Boil the edamame in 2 cups of water for 2-3 mts. Drain, and keep aside.
2.Cut the tomatoes in 2 ( you can use regular tomatoes too, i love the small ones) and dice the onions and keep aside.Chop the parsely finely,but make sure you can see some of the pretty green leaves.
3.In a bowl, squeeze the lime, add the dijon,salt and few twists of pepper and whisk well. Now slowly incorporate the tsp. of olive oil. The dressing is ready.
4.Add the edamame, tomatoes,onion and parsely. Mix lightly and keep it in the fridge for a couple of hours before you eat.(i start on it rightaway!)

The dressing is low fat, but you can go ahead and drizzle in more oil when making the salad to make it more richer and perhaps more yummier.But, for me this level of acidity to oil works just fine.
For the salad, you can add cucumbers, capers, peppers cut in small pcs.... the addition to this is pretty endless. make it with the veggies you love,but take care not to overwhelm the salad as simplicity is the best mantra.

I scream, You scream, we all scream for .... pasta!!! huh??

He he ... gotcha guys, i hope many of you are smiling in appreciation for that dish... c'mon, who does not like pasta...
Anyway, i am so happy that mallu girl of
Malabar Spices decided to extend the deadline of the Summer Express Cooking Event to Aug.20th, so busy folks like me (read lazy) can catch up.

I made this yesterday night for dinner and seriously when i finished cooking i realised it took me about 20-25 minutes, so i was kicking myself real hard to miss this event. But, after knowing today that the deadline has been extended.... i feel all that emotion i had yesterday seems such a waste..

Anyway enough of my rambling... here is the easy recipe.

Ingredients:

Spagetti - 2 servings (as per the box)
Tomatoes: 4, diced
Red Bell Pepper : 1, diced (use any color you want)
Green Pepper : 1/2 thinly sliced
Onions - 1 small, thinly sliced
Garlic - 3 cloves, roughtly chopped
Capers - 2 tbls, drained
Rosemary - 1 woody stalk (you can sub with 1/2 tsp. of dry resemary)
Olive Oil - 3tbls
Brown Sugar/Cane Sugar - 1/2 tsp (optional)
Salt and Pepper - 1/2 tsp
Red Chilly Flakes -1 tsp ( i like it spicceey)
Feta Cheese - 1/2 a small roll (if you are a vegetarian, make sure it is made of vegetarian rennet)

Method:

1. In a pot, bring water to a boil, add salt and spagetti and cook as per package directions. Cook till al-dente, drain and keep aside.

2. Slice, Dice all the veggies on a large cutting board and keep ready ( this will not take more that 5 minutes maximum, as there are not too many veggies.(you can use frozen too).

3. While the pasta is cooking, add 2 tbls of oil to a large pan (speeds up cooking), add the garlic and onions and cook on medium flame for 5 mts for good carmalization. Add 1/2 tsp. of brown sugar to speed up the process.

4. Then add the rosemary,tomatoes and the pepper with 1/2 tsp. of salt, 1/2 tsp of pepper,1 tsp red chilly flakes and cook for 5 mts, till the tomatoes release the juices and the peppers are cooked, but have a bite.

5. Now add the capers, drained pasta and the remaining 1 tbls. of olive oil.

6. Toss the pasta well in the sauce and transfer to a big bowl. Break up the feta cheese on top and ....what! eat sweetheart.. eat!!

The feta melts slowly in the pasta making it really creamy as you eat.

Bread... Glorious Herb Bread!

A close-up view

I kind of feel sheepish to make this when i have been thinking of seriously going on a diet. I guess it is really hard when one loves food the way i do and have absolutely no self-restrain! But, i wanted to bake bread from a really long time and when i saw this book in the library called 'Bread' by Eric Treuille and Ursulla Ferrigno, i had to borrow it to look at the amazing photos inside.

Keeping with inspirations as my theme ;) i decided to make the herb bread as per the book, but decided to add cilantro,mint and green chillies instead of the parsely or rosemary that was mentioned. This herb combo was inspired by the masala bread that was sold in bangalore and my best pal would get a loaf for me each time she went to bangalore to visit her cousins.

I unfortunately followed the recipe 95%, as i have never baked a bread before, perhaps next time, i will play with the ingredients a little.

Here is the write-up:

2 tsp dry yeast
11/2 cup water
31/4 cup bread flour
2 tsp. salt
1 tbls melted butter (i used 1 tbls olive oil)
handful of finely chopped herbs (i added green chillies with the hersbs)

Method:

1.Sprinkle the yeast in 1/2 cup of water and let is stay for 5 minutes and then dissolve. ( tip: to know if the yeast is avlive, the yeast will increase in qty, so if you put it in 1/2 cup of water, the water will increase in volume in 5-10 mts)

2.Mix the flour and salt in a large bowl, make a well in the center and pour the yeast, olive oil and add in the herbs.Stir in remaining water as needed. Mix well and then take this mix on a floured board and knead for 5 minutes. The mixture will be sticky. ( mine was really really sticky, as i used the remaining 1 cup of water, i think i should have used only 3/4. So, please add in a little at a time!)

3 Put this dough in a clean glass or plastic bowl,cover it and keep aside in a warm place to rise for about 11/2 hours. (timer time)

4.When the time is up, take the dough and punch it well( thinking of a pesky co-worker, usually does the trick, the problem is i do not know when to stop ;)

5. Let the dought rest for 10 mts, then shape it as a round loaf, place it is a floured baking sheet,cover it and let it rest for 45 mts.( i was unable to make a round, as mine was sticky, so let it free form)

6. Bake it in 400 F for 45 minutes, till golden and hollow. When you tap underneath it should sound hollow. ( mine came out really nice, i was pretty sure, it would be horrible, as my dough was sticky, but it came out just great!)

7.Cool in on a wire rack and the cut in slices and gobble up plain, with pasta, sandwiches....yadda yadda yadda.....(seinfeld fan ;)

Cho-Chip Cake

An easy fix when you want a cake and a cookie


The cake with the ricotta icing


want a bite.....


I love baking...but i really do not think it is that hard. I am tired of hearing from all the chefs, it is an exact science , you have to have to have to...... measure everything right. I say, poooh! of-course you have to measure but really is not that exact. You have to use ur discretion as you go. I personally never cook as per directions, i only get inspired. After that, i do as i please, sometimes the only thing i really stick on with the recipe would be an ingredient or so!! It was the same thing in here. I had gone to Barnes and Nobles to pick up some coffee ( they have Starbucks in there) and while i was coming out i saw the cutest cupcake book on sale and of-course, never to miss on books with yummylicious photos, i grabbed this one.
I looked at the photos for a few days, dreamed on making and devouring them and basically did nothing. Then, this Saturday (Aug.4th) when i was watching food tv, and seeing Paula shove another piece of cake in her mouth with whipped cream y'all , i thought cupcakes! (i know...sheesh, to be inspired by paula of all people!).
There was a recipe for chocolate chip cupcake, which i converted to a regular cake and modified the whole recipe to an extent that the only thing that i followed the recipe was 3/4 cup self rising white flour ( i think i used unbleached white flour). So, i think i will put this as my own concoction, with just borrowed inspiration for the title!!

Here is the recipe.

Dry:
3/4 cup white flour
1/4 cup brown sugar
1/4 cup white sugar
1tbls cocoa powder
1/2 tsp. baking powder and baking soda each
1 tsp. orange zest ( optional)

To replace eggs:
1 tbls flax powder
1/2 cup soy milk

Liquids other than above:
1/4 cup oil ( i used sunflower oil)
1 tsp. orange extract
2 tbls orange juice

Other:
1/2 cup chocolate chip

Do:

Preheat oven to 375 F.
Line a 6" round pan with parchment paper( go ahead use the square one... be different!)
Mix the flax powder with the milk using a whisk, till it gets frothy. This acts in place of eggs.
Now, add the dry to the wet ingredients including the flax-milk mix, add 1/2 cup of choco chips, mix well and pour it in the lined pan.
Bake for 25 minutes and transfer to cool in a wire rack.

Now for icing. I did not want to use shortning or butter and i had ricotta cheese left in the fridge. So, i decide on the ricotta icing. For this you need, again, i just made this up on the fly, so go ahead and play with it.

1/2 cup skim ricotta
1/4 cup icing sugar
2 tbls honey
1 tsp orange extract
peach color ( it looks pink tho :(

Mix the icing well and ice the cake roughly when cooled. It will not come out professional as you can do with butter or shortening, but is really light and different.

Delicious Vegan Burgers

Getting the ingredients ready

A close view of the patty

A close view of the dressed up baby


So, i was looking at my copy of the vegetarian times and saw some really yummy looking burgers and got inspired to make one. But, i wanted an indian burger with the taste of india and a total carb laden one, so no nutrella grains or some protein source which i usually add in to make it a balanced ?! meal ( i know burgers... balanced, what is wrong with me :)

The burger was so easy to make. Actually i was tempted to ignore the burger buns and head on the patty with some tomato ketchup, but again leaving out the bread would make the bread feel sad. So, i hardened my heart and let the bread in and join the fun!

Ingredients ( for 3 HUGE bugers)

Potatoes -4 cut in cubes
Carrots -2 cut in rounds
Peas -1/2 cup
Red Onion -1/2 diced
G.Chilly -4,diced
Garlic -2 pods,diced
Ginger - 4 thin slices, diced
Cilantro - 4tbls chopped
Bread Crumbs -1/4 cup ( optional)
Red Chilly Powder - 1tsp
Garam Masala Powder -1tsp
Turmeric Powder -1/4 tsp
Cumin Seeds -1/2 tsp
Salt - as per taste
Oil -1 tbls plus more for the burgers (i used 1 tbls per burger)

Others:
Tomatoes -1 cut in thick slices
Onion - 1/2 cut in thick slices
Pickled Cukes - 6 slices
Burger Buns -3
Napa Cabbage - 3leaves ( actually, i was out of romaine! lettuce, this was ok)
Ketchup and Green Chutney - as per taste

Method:

Presure cook the potatoes,carrots and peas with a little salt for 3 whistles.
When cooled, mash them really well and keep aside.

In a pan, add 1 tbls of oil, then add jeera, the garlic,green chilly and ginger. Fry this for a couple of minutes, then add the onions and fry well till light pink and translucent. Then add the red chilly powder,garam masala, turmeric powder and salt to taste, mix well, then add in the cilantro and the mashed potatoes. Switch the gas off, pour this on to a plate, add the bread crumbs ( if you are using them) and mix this mixture well.

Now, heat a sauce pan, and make big burgers of this mixture,add some oil and cook it on a medium flame till they are really well done. I like mine blackened a little, it is up to you, on the amount of doneness you prefer.
Now toast the burger buns, spread the green chutney on the bottom, lay the cabbage/lettuce leaf on then, place the burger on top, arrange on the tomato,onion and cuke then spread the ketchup generously on the top bun and place it on the burger.

Now carry this burger on to the family room,switch on your favorite TV show and eat up with your favorite beverage, in my case ice-cold water! ( i know... what a health freak ;)

Potato Salad

I love Potatoes and i feel that they are given a bad rap and termed as unhealthy and bad for you. In my opinion, the way it is cooked makes a difference on it being healthy and a good source of carb or a phenominal source of fat ;). This potato salad though american in name is full of mediterranean flavors. I love mediterranean food esp. middle eastern food and i think this salad really packs in a punch for me. This is my submission to the Picnic Food Recipe event hosted by Anupama

Ingredients:

Potatoes - 6 medium (remove skin)
Red Onion - 1 small
Cucumber - 1 meduim
Corn -1 cup or 2 ears of corn
Peppers -1 ( i used 1/2 red and 1/2 orange for color)
Capers - 1 tsp. liquid drained (optional)

Dressing

Fresh Lime Juice - 2tbls
Garlic - 1 clove
Dijon Mustard - 1tbls
Salt and Pepper - 1/2 tsp each
Olive Oil - 3 tbls
Rosemary -1/2 a stalk if using fresh, or 1 tsp. of dried herb

Method:

Combine all the ingrediets for the dressing except olive oil and whisk well. Stream in the olive oil to the dressing while whisking it continuously. The dressing will be well combined. Make this dressing in the bowl in which you are planning to assemble the salad.
Boil the potatoes in salted water and cook till they are done and a little firm, not mushy. This is important, as the potatoes are the base of the salad. Drain the potatoes and let them cool.

When the potato is being boiled, assemble the rest. Dice the bell peppers, slice the onions thinly, cut the cucumber lengthwise then remove all the seeds using the help of a spoon to scoop it out and dice them too.Drop all these into the dressing.Now add the corn and the capers and mix it well into the dressing. Add the cooled potatoes to the dressing and serve rightaway or you can refrigerate this and eat it when you feel like having a snack. Keeping the picnic theme in mind, you can pack these in individual tupperwares and carry them to where you are off to relax and have fun. The salad improves in taste the longer it sits in the dressing, so can be prepared a day ahead!