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.)

Chipotle Style Vegetarian Bowl (with sofritas)

When Chipotle, the restaurant, added the sofrita style tofu option I wasn't too sure I would like it. My husband always wants to try these kinds of additions so he got a veggie bowl with the sofritas, and when I tried it ... I loved it!  So here's my attempt to making the dish at home, hope you can try it and let me know what you think.


Serves 4-6

Mexican Spice Mix

• ½ teaspoon dried oregano leaves
• 2 teaspoons ground ancho or chipotle chile powder (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt

Sofritas:

• 1 tablespoon olive oil
• ½ medium onion, diced small (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon minced chipotle chiles in adobo sauce
• 1 tablespoon diced mild Hatch chiles
• 1 tablespoon Mexican Spice Mix
• 2 tablespoons tomato paste
• 1 (16-ounce package) organic extra-firm tofu (Chipotle uses this one from the Bay Area), drained, dried well and crumbled
• 1 cup vegetable broth
• Fresh lime wedges, for serving

1. Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and blend well. I like to make a large batch and store in Mason jars to give as gifts.
2. Prepare the Sofritas: Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and Mexican Spice Mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.
3. Add the tomato paste; cook another minute. Add the crumbled tofu and broth and cook until the liquid has reduced and the flavors have melded, about 5 minutes. 
4. Taste and adjust the seasoning as desired. 
5. I made my bowl with: Sofritas, black beans, fajitas, salsa, sour cream, guacamole, cilantro lime rice, corn salsa, cheese, lettuce and fresh lime wedges.

Peanut Chaat

We had planned a Diwali gathering this year and the theme was to bring something that is popular from your home region. While talking to my friend in regards to the potluck she gave me this idea to make a peanut mix which she says that her mom serves to her dad and his mates over a glass of beer. I am from Ahmadabad, Gujarat and roasted salted peanuts are sold in a newspaper cone at every street corner. So I thought of making this mix but of course I had to give my spin to the mix and added a few more ingredients to the original recipe - I made into Gourmet Peanut Chaat or that's the name I gave to the dish! It was the highlight of my Diwali gathering and I hope you try it.

Ingredients:

• 1 24 oz. can of cocktail Peanuts ( I used Planters brand)

• 1 Red onion, finely chopped

• 3 Roma tomatoes, finely chopped (take the seeds out)

• 2 Persian cucumber, finely chopped

• 1 Small yellow bell pepper, finely chopped

• 1 Small orange bell pepper, finely chopped

• 2-3 Serrano chillies, finely chopped (Use according to your taste)

• 1 Bunch of cilantro, finely chopped

• 1-2 tsp of Chaat masala or to taste

• Fresh Lemon juice to taste

• Salt to taste

• Red chilli powder to taste

Method:

1. Mix everything listed above in a big bowl.  For best results, mix the wet ingredients just before serving.

* To make it fun I made colorful paper cones to serve the chaat in.

Vegetable Pot Pie

Sometimes the simplest dishes make an outstanding centerpiece on your dinner table.  Every Thanksgiving I make this Pot Pie, it is becoming a tradition in our house. So, what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling.  This recipe is such a no fuss dish, easy, and pretty quick to make.  I adapted this recipe from Vegetarian Times Magazine and changed some ingredients and proportions to suited to my family's taste. To make my job easy, I used frozen puff pastry sheets to make that crust.
Try it out, I am sure you will like it.

This recipe serves 4 people.

Ingredients:

• 1 tbsp butter (or olive oil)
• 1/2 cup each, of white beans and kidney beans, cooked  
• 1 onion, chopped
• 3 spring onions, whites and greens chopped
• 2-3 cloves of garlic, minced
• 2 red & green peppers, chopped
• 1 cup mushrooms chopped
• 1 large carrot (or 2 medium), diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup green beans cut into 1 inch pieces
• About 8 Oz. small shell pasta
• 1/2 tbsp of each dried basil, dried parsley, cayanne pepper
• 1 tbsp of curry powder
• 1 bay leaf
• Pinch of saffron
• Palm full of fennel seeds
• Few sprigs of cilantro, chopped (optional)
• 4 cups of vegetable broth
• 1 tbsp cornstarch
• 1 tbsp whole wheat flour
• Shredded parmesan cheese
• 1 sheet puff pastry sheet, thawed at room temperature
• Salt and pepper to taste

Method:

1. Preheat oven to 350°F. 
2. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
3. Add celery, peppers, mushrooms and carrot and saute for another 5 minutes.
4. Stir in the broth, corn, green beans white beans, kidney beans, dried herbs, bay leaf along with all the other spices. Let it come to a slight boil, then add the pasta.
5. Cook until pasta is a little tender. Remove the bay leaf.
6. In a medium bowl, whisk together the cornstarch & flour along with 1/2 cup cold water.
7. Stir this into the vegetables along with the cheese. Add more salt/pepper if required.
8. Remove from heat and add the peas along with chopped cilantro. Give it a mix until well combined.
9. Roll the puff pastry sheet using a rolling pin to cut 4 or 6 squares.
10. Take small ramekin dishes and fill them 3/4 full with the vegetable mixture.
11. Place the cut puff pastry square and drape it over the filling, tucking in the sides. Pierce the tops in several places with a knife to allow steam to escape.
12. Bake for 30-40 minutes or until the crust is flaky and brown.

Ginger Capcicum Rice

We ate this dish recently at an indo-chinese restaurant and both me & my husband loved it. I decided to give it a try with the flavors that I remembered while I indulged it. The result was excellent and I decided to blog it so you all can try and enjoy it too.


Ingredients:

• 3 cups cooked long grain rice
• 1 Onions (cut into thin long strips)
• 2 Capsicum/Bell-pepper (cut into thin long strips)
• Ginger – 3" long piece; finely chopped/minced
• Garlic minced/crushed (according to taste)
• Green Chillies ( according to taste)
• 3-4 tbsp Spring Onions (roughly chopped)
• 2-3 tbsp Soy-sauce
• 2-3 tbsp Chilli-sauce (or as much to suit your taste)
• 1-2 tbsp maple syrup
• 2 tbsp Ghee – 2 tbsp

Method:

1. Once the rice is cooked, gently spread on a wide plate and let it cool, Don’t stir too much, else you’ll end up with mashed rice.
2. Now, heat ghee in a wok. Add the onions, ginger, garlic and green chillies. Saute on a medium flame till the onions are cooked tender. 
3. Add the spring onions and saute another 2 minutes till they wilt. 
4. Next, throw in the chopped capsicum/bell-pepper and continue to saute till the capsicum is a little tender.
5. Simmer the flame and add the soy-sauce and chilli sauce, maple syrup. Stir well. 
6. Add the cooled rice to the wok, stir well to incorporate and cook on a high flame for 3-5 minutes, stirring continuously. 
7. Remove from flame and serve hot.