Spicy Tofu Wrap

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

Ingredients :

1. one medium onion finely chopped
2. 1tsp ginger minced
3. 2 clove garlic minced
4. 2 green chilies finely chopped
5. 8oz firm tofu ,crumbled
6.8oz can water chestnuts, drained and chopped          
7. 3 tb sp soy sauce
8. sweet chili sauce
9. 1 head iceberg lettuce
10. 1 large carrot grated
11. half cup peanut coarsely grounded
12. half cup chopped green onion

Method :
To make filling. Heat oil in a large skillet, over medium heat. Add onion, ginger,clove and cook for 5 min. Add tofu ,chestnut and cook for 5 min.Add green chilies, salt,soy sauce ,salt and sweet chili sauce. Transfer to a serving bowl.
Place lettuce leaves on platter .Wrap tofu mixture in lettuce leaf and garnish with carrot,green onion and crushed peanuts.
Shouldbe wrapped at time of eating not before .

Sago Surprise

           SAGO SURPRISE

- Contributed by Chef Deepti Batra Paul.

Chef Paul is a South Asian Cuisine Consultant
and Writer, her weekly recipes
can be seen in South Asian Focus Newspaper.

Email   www.gourmetkendraa.com

Ingredients

1 cup sago (sabudana)

2 medium potatoes, boiled & mashed

¼ teaspoon red chilli powder

Salt to taste (preferably sendha namak)

½ cup grated cottage cheese (paneer)

1 tablespoon cashewnuts, chopped

1 tablespoon raisins, chopped

1 tablespoon roasted peanuts, coarsely ground

1 green chilli, chopped

1 tablespoon chopped fresh coriander leaves

1 tablespoon lime juice

Refined oil to deep fry

Method

•  Soak sago in enough water to cover it, for about two hours. Drain off excess water.
•  Mix together sago, potatoes, red chilli powder and salt. Set aside.
•  To make stuffing, mix together cottage cheese, cashew nuts, raisins, peanuts, green chilli, coriander leaves, and lime juice. Mix thoroughly and adjust seasoning.
• Divide sago and potato mixture into twelve small balls. Flatten between palms of your hands and press to create small cavity.
• Stuff grated cottage cheese mixture and cover with remaining sago and potato mix, per ball. Repeat the same with remaining ingredients.
• Heat sufficient oil in a kadai or heavy bottom pan and deep fry vadas in hot oil till golden brown.
• Drain and remove onto a kitchen paper- towel, to absorb excess oil. Serve hot.

Pani Puri

-  Contributed by Sharanya

Sharanya is a cook-from-the-heart, no-recipe-needed chef at home. She thrives on experimenting in her kitchen, and really enjoys feeding her creations to friends and family whether they like it or not. 

Her Blog 

About Pani Puri

The golgappa also known as panipuri, Pani Ke Batashe, phuchka or gup chup.

Pani Puri is the most popular snack in North India.

Ingredients

For the Pani:

Pani Puri

2 cups of washed coriander leaves
1 cup of washed mint leaves
4 green chilies (or according to required spice level)
2 tbsp tamarind pulp
1 in piece of ginger
1 tsp black salt
Salt to taste
Water, about 5 cups

For the filling:

1 cup pigeon peas
salt to taste
water, a few tbsps

About 30-40 puris

Preparation

Pani:

·         Add coriander leaves, mint leaves, green chilies, tamarind pulp ginger and black salt with a splash of water to a blender jar and process into a smooth paste. This is the concentrate for the pani.

·         Transfer to a large mixing bowl that can hold a large amount of water. Dilute with water till the pani is at your desired consistency. Usually this amount of concentrate will take about 5 cups of water. Add salt to taste (approx 1/3 tsp per cup of water). Refrigerate before serving

Filling:
 

·         Soak the pigeon peas in water for about 4 hours (or overnight) and pressure cook in just enough water to cover. The peas should hold their shape after cooking.

·         Add salt to taste and a few tbsp of water if the mixture is too dry.

Assembly:

·         If the puris are slightly limp, put them in the microwave oven for about 30 secs to crisp them up.

·         Crack open the top of one puri, and spoon in 1 tbsp of warm filling. Dunk the puri into the cold pani and stuff it in your mouth.

Bread Idli

DN is the founder of Desi Diva's Delicious Delights(D4) her desire to add more to her kitchen recipes brought about D4, where women collaborate and make new recipes and exchange ideas and tips!

About Bread Idli:

Bread Idli is a yummy snack you can easily put together when in a hurry. Its healthy with a lot of vegetables in it and lets not forget how tasty it can be!

Recipe and Ingredients:

White Bread

Potatoes -Boiled
Capsicum/ Peppers- Green, Yellow and Red as per your choice
Carrot
Cabbage
Onion
Beans
Paneer
Corn/ Boiled Peas
Salt to taste
Black Pepper to taste
Mustard seeds/Rai
Zeera/Cumin
Yogurt
Curry Patta
Coriander

Procedure: 

Step 1: Filling for Idli

• 2 tsp Oil in Pan 
• Add 1/2 tsp zeera on turning golden
• Add the beans
• Add all the other vegetable ( Some vegetables need boiling, please boil them before hand like peas, carrot etc- Cabbage, and Peppers can be placed without any boiling) Choose the vegetables of your choice
• Add one mashed potato
• Add Salt and Black Pepper

Step 2

• Boiled Potatoes should be mashed
• Add black pepper and Salt to this

 Step3

• In 1/2 tsp of oil add Rai and Curry Patta when warm. 
• Add this Chowk to the yogurt and mix well.

Step 4

•  When all of the first 3 steps are done we can proceed to the arrangement.
• Cut all the bread slices into round shape with a bowl.
• Soak the bread into the yogurt mixture and squeeze the excess yogurt out
• Holding bread in your palm fill it with the Vegetable mix and then cover it with the mashed potatoes
• Place it in the pan with the potato side in on the pan
• Make a few and cover it for a few minutes till the potato is crisp
• Don't flip the idli.
•  

 Step5

• Plate the idli and garnish it with Corriander
• Best with Green Chatni