Peanut butter banana popsicles

Ingredients:

Bananas-3 large
Salted creamy peanut butter-1/2 cup
Milk-1/2 cup
Maple syrup-1 tbsp

Method:

1. Blend all the ingredients and pour into popsicle molds. This recipe makes 10 popsicles.

Custard cake

Ingredients:

All purpose flour-1.5 cup
Custard powder (vanilla flavour)-1/2 cup
Baking powder-1 tsp
Baking soda-1/2 tsp
Salted butter (room temperature)-8 tbsp
Sugar-1 cup
Milk-1 cup, room temperature
Vinegar-1 tsp
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease a 9 inch round baking pan.
3. Beat sugar and butter in a large mixing bowl for 3 min or until creamy.
4. Add milk, vinegar and vanilla extract and mix well.
5. Sieve flour, custard powder, baking powder and baking soda into the bowl.
6. Mix well using cut and fold method. Do not over mix.
7. Transfer into greased pan and bake for 45 min or until the toothpick comes out clean.
8. Allow it to cool down completely. Otherwise you may find the cake crumbly.
9. Make pieces and store in the fridge for upto a week.

Tofu with peanut sauce over cauliflower rice

Ingredients:

Stir fry:

Firm Tofu-18 oz
Toasted sesame oil-2 tbsp
Garlic-4 cloves
Red capsicum-1
Cauliflower-1 large
Salt-to taste

Sauce:

Toasted sesame oil-1.5 tbsp
Soy sauce-1/4 cup
Brown sugar-1/4 cup
Salted creamy Peanut butter-5 tbsp
Water-2-3 tbsp
Chilli garlic sauce/schezwan sauce-3-4 tbsp or add more to taste


Method:

1. Remove tofu block and squeeze the water by placing a plate and a heavy object over it for 20 min.
2. Heat 1 tbsp oil in a pan and roast tofu till lightly brown on all sides.
3. Prepare sauce by mixing all the ingredients listed under sauce.
4. Marinate tofu in the sauce for 20 min.
5. Chop pepper, mince garlic and grate cauliflower.
6. Heat 1 tbsp oil in a pan and add garlic. Roast for 30 sec and saute peppers. Keep them aside.
7. In the same pan, add grated cauliflower. Cook it covered for 6-8 min till cooked. Add couple of spoons of the sauce, pepper and garlic and mix well. Keep it aside.
8. Saute marinated tofu in a pan till the sauce becomes sticky to tofu. Keep it aside.
9. Serve cauliflower rice with tofu and add any left over sauce. Top with cilantro, lemon and siracha if needed.

Thai curry with tofu and veggies

Ingredients:

Tofu firm/extra firm-13.5 oz
Coconut milk-13.5 oz can
Thai red currry paste (store bought)-2 oz
Garlic-4 cloves
Ginger-2 inch piece
Mushrooms-8
Baby carrots-15
Oil-2 tbsp+1 tbsp
Brown sugar-2 tsp
Soy sauce-2 tsp
Salt-to taste
Basil/mint-handful of leaves
Lemon-1/2 small

Method:

1. Remove excess water from tofu and cut into 1 inch pieces.
2. Heat 1 tbsp oil and saute tofu till golden brown on all sides. Keep them aside.
3. Heat 2 tbsp oil, add garlic and ginger. Saute for 1 min.
4. Add curry paste and saute for 30 sec.
5. Add chopped mushrooms and saute till the released water is evaporated.
6. Add carrots and half cook them.
7. Now add coconut milk and bring it to boil.
8. Add sugar, salt, soy sauce according to your taste and cook for couple more minutes.
9. Switch off the stove, squeeze lime juice and add basil/mint leaves.
10. Serve with rice.

Milk powder barfi

Ingredients:

Milk powder-1+1/4 cup
Ghee-1/8 cup
Powdered sugar (icing sugar)-1/2 cup
Milk-1/4 cup

Method:

1. Heat ghee in a pan on a low flame and add milk powder and milk. Mix well for 1 min.
2. Add powdered sugar and combine properly until the ghee is released.
3. Turn off the stove and flatten out the mix.
4. After 5-10 min, one the mixture cools down, cut into desired shape and sizes and store in an air tight container.
5. Enjoy the delicious super quick recipe. It just tastes like kalakand.

Tomato pudina chutney

Ingredients:

Tomatoes-2 medium
Onion-1 medium
Pudina-1 cup
Corriander leaves-1/2 cup
Garlic-5 cloves
Ginger-2 inch piece
Chana dal-1 tbsp
Urad dal-1 tbsp
Corriander seeds-1 tbsp
Cumin seeds-2 tsp
Tamarind-small piece
Oil-2 tsp
Dried red chillies-5 small
Salt-to taste

For tadka:

Oil-2 tsp
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch

Method:

1. Heat oil in a pan. Add chana dal, urad dal, cumin seeds, corriander seeds, dried red chillies and saute till the dal turns light brown.
2. Add chopped garlic and ginger. Cook for 30 sec.
3. Add chopped onion and saute till golden brown.
4. Add chopped tomatoes, tamarind, mint leaves, corriander leaves and cook till mushy.
5. Add salt, check for spices and turn off the stove.
6. Allow the mix to cool down and blend to a smooth paste. Add water if needed.
7. Make tadka with the ingredients listed above and add it to the chutney.
8. Serve with dosa or roti or rice.

Tofu burji

Servings:3-4
Ingredients:

Silk tofu-1 block
Onion-1 large
Tomato-1 medium
Ginger garlic paste-1 tsp
Cumin-2 tsp
Turmeric-1/2 tsp
Salt-to taste
Green chillies-3
Garam masala-1 tsp or more
Oil-2 tsp

Method:

1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add finely chopped onion, chopped green chillies and saute till light brown.
3. Add ginger garlic paste and cook till the raw smell goes away.
4. Add chopped tomato till it is soft.
5. Add turmeric, salt and garam masala and cook for 30 sec.
6. Add tofu block and and break into pieces. Silk tofu is super easy to break into pieces.
7. Adjust for spices and cook for 3-4 min.
8. Turn off the stove and garnish with corriander. Serve hot with rice.

Quick egg biryani in pressure cooker

Ingredients:

Eggs-4
Uncooked rice-1 cup
Oil-2 tbsp or more
Ginger garlic paste-1 tbsp
Cloves-5
Cardamom-5
Jeera-1 tbsp
Cinnamon-2 inch piece
Onion-1 small
Green chillies-4
Garam masala-1 tsp
Cilantro-to garnish
Water-2 cups
Cashew-10
Salt-to taste

Method:

1. Rinse rice and soak for 20 min.
2. Heat oil in a pressure cooker. Add cumin seeds, cashew, cloves, cardamom, cinnamon and saute for 30 sec.
3. Add green chillies and onion and saute till golden brown.
4. Add ginger garlic paste and saute till raw smell goes away.
5. Crack eggs and make burji.
6. Add soaked rice and water. Add red chilly powder and garam masala.
7. Adjust spices and cook for two whistles.
8. Serve hot with raita.