Grilled Tandoori Tofu

I love grilled food. The taste of charcoal grilled food reminds me of India. Tandoori flavors are very popular in the northern part of India and now have been adapted by many, world wide. Tandoori flavors have been adapted to many different types of foods.  I use tofu in this recipe because it can hold any flavor and seasoning as long it been marinated with those flavors. We made this for a bbq and has been a favorite since. 

Ingredients:

• 14 oz. block of Extra Firm Tofu
• 5-6 tbsp of Tandoori Paste (Add more or less depending on how spicy you want it)
• 1 tbsp oil or 2-3 tbsp yogurt 
• 1/2 cup finely chopped cilantro
• Fresh Lime juice
• Chaat masala

If you do not have ready made Tandoori Paste, here is what you need:

• 3  Cloves of Garlic
• 2″ fresh ginger  - peeled
• 2 tbsp coriander/dhania seeds
• 1 tbsp cumin/jeera seeds
• 2 tbst red chili powder/cayenne (adjust amount to your tolerance)
• 1/4 tsp turmeric
• 1 tsp tamarind paste OR 2 tablespoons lime juice
• Salt
• 1 tbsp oil
• 1/2 tsp Kasuri/kasoori methi/fanugreek (optional: dried fenugreek leaves, available in Indian groceries as Kasuri Methi)
• Red or orange food color

To prepare the marinade:

Make a puree of all the above ingredients, except the food color. Add little water while making the puree, but just enough to make a tight paste. Try not to make it runny, or else it won’t coat the Tofu.
After the puree is done,  stir in & combine the food color.

To prepare the Tofu:

1. Wrap a few paper towels around the Tofu block & gently try to squeeze out as much water as possible.
2. Cut the block into 1.5 inch cubes or rectangles.
3. Coat the tofu with the tandoori paste & oil  or the homemade marinade paste & let it sit for at least 3-4 hrs, possibly overnight. Tofu soaks in more flavor the longer it marinades.
4. Skewer them & grill them only  for a few minutes. Sprinkle the tofu with some lemon juice and chaat masala just before serving.

 

Moscow Mule

A Moscow Mule is a buck or mule cocktail made with vodka, ginger beer, and lime. I tried it for the very first time at Slaters Restaurant in Los Angeles when I was out for a girls night.  I instantly fell in love with this drink not only for the the taste but also what it was served in. It was served in a copper mug which keeps the drink super cold and refreshing.  I made my hubby buy me the copper mugs and tried making it home and the results were excellent.

Ingredients:

• Ice cubes
• ¼ cup vodka
• 1 tbsp fresh lime juice
• ½ cup chilled ginger beer (there are various kinds, sample them to find one that suites your taste)
• 1 lime wedge
• mint leaves to garnish

Method:

1. Fill a copper mug with ice.
2. Add vodka and lime juice, then ginger beer.
3. Stir to mix.
4. Garnish with a lime wedge & mint leaves. Enjoy!

Lemon Coconut Bars

 

I happen to love Lemon and coconut. One day I was surfing the web and came across this recipe and I made these bars for my son's first sleepover.  They were a hit! Not only did the kids enjoy, but so did the adults. They are super easy to make and so yummy!

Ingredients:

Crust

• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 3/4 cup sweetened flaked coconut, toasted, cooled
• 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 3/4 cup sugar
• 2 large eggs (or egg substitute - I use Egg Replacer)
• 1/4 cup fresh lemon juice
• 1 tbsp (packed) finely grated lemon peel
• 1 tsp all purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup powdered sugar

Method

For the crust:

1. Preheat oven to 350°F. 
2. Line a 8x8x2 inch metal baking pan with foil, leaving some overhang. 
3. Butter the foil. 
4. Combine flour, sugar, and salt in processor; blend 5 seconds. 
5. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. 
6. Gather dough into a ball.  
7. Press dough evenly over bottom of prepared pan. 
8. Bake crust until golden at edges; about 25 minutes.

Meanwhile, prepare filling:
 

1. Combine 3/4 cup sugar, eggs (or egg substitute), lemon juice, lemon peel, flour, baking powder, and salt in processor.  Blend mixture until smooth.
2. Remove crust from oven. Pour filling evenly over hot crust. 
3. Return to oven and bake until filling begins to brown at edges and is just set and springy to the touch in the center; about 30 minutes. 
4. Transfer pan to rack; cool lemon bars completely.
5. Using foil as aid, transfer lemon bars to a work surface. 
6. Flatten foil edges. 
7. Cut into 16 bars. 
8. Sift powdered sugar over, or garnish with thin lemon slices and grated coconut as pictured above.

*(Can be made up to 5 days ahead. Store airtight in single layer in refrigerator.)