Tofu Steak ,Broccoli and Pine Nuts Sandwich in Black Bean Sauce

I love sandwiches. They are fast to make, light to stomach, can wrap in aluminium foil ,pack it for lunch and also they don't make you sleepy or lethargic. Another interesting fact about sandwiches is that you can make a lot of unique combination of ingredients, team up with a nice sauce and there you go, people think you are a genius.

What you need:

Tofu cut into Steak size pieces
Broccoli florets boiled in water for 5 minutes
roasted pine nuts
Salad Leaves
salt and pepper to taste
Toasted Multigrain Bread
Black Bean sauce
Any Salad Dressing of your choice
Some tomato slices

How to Make:

Cook tofu and broccoli in black bean sauce
Sprinkle salt and pepper
Take brown bread slice
Place some tomato slices
Place salad leaves above it
Gently spread the salad dressing
Add Tofu Steak
Now spread cooked broccoli
Sprinkle some pine nuts
Finally the next bread slice

Your Sandwich is ready

Sandwich Filled with Mango Chicken Walnut in Hoisin Sauce

A lovely fruity stuffing which is most suitable for summer seasons. Walnuts give a nice crunch while mangoes give it a sweet and soft texture.
Chicken makes it protien packed while Hoisin sause gives that nice tangy flavour to the sandwich. Serve with some Salad leaves and a nice salad dressing.
This makes for a wholesome meal for anybody to resist.

What You Need (Measurement given for 3 to 4 sandwiches)

1 ripe mangoes cut into cubes
300 grams chicken strips
2 tsp hoisin sauce
some walnut crushed
Salad Leaves
Brown Bread Slices - toast them.
Salad dressing : 1 tbsp hung curd + 1 tbsp Hummus Salad Dressing (or any available at  home) + 1 tsp cream cheese (optional) + freshly ground pepper
2 tsp crushed garlic
1 tsp oil

Steps to Make:

Heat oil in a non stick pan.
Add crushed garlic and chicken strtips.
Toss on high flame for a minute.
Add hoisin sause. Cook for 3 to 4 minutes.
Add walnuts and mix everything well so it gets nicely coated with sauce.
Add salt to taste.

Now place brown bread slices on a wire rack.
Spread your salad dressing evenly on each bread.
Place some salad leaves.
Put chopped or cubes mangoes.
Spread cooked chicken and walnut.
Put another layer of brown bread.
Your yummy sandwich is ready.
Isn't it easy and wholesome. It tastes awesome too !!

Tofu Stir Fried with Basil and Chili - Stuffed to make a Vegan Sandwich

A vegan sandwich which is healthy, simple and easy to make and requires very few ingredients. Many people refrain away from tofu because of its blunt taste . However, this recipe is going to change your notion about it and you will definitely start including it in your meals.
You can stir fry tofu and have it as it is or make a simple filing sandwich and pack it your lunch box.

What You Need:

Tofu about 300 grams - cut into small cubes
1 onion finely chopped
6- 7 garlic cloves finely chopped
2 red chili chopped
1 tbsp oyestor sauce
1 tsp soy sauce
1 tsp fish sauce
1/2 cup basil finely chopped
salt to taste
1 tbsp palm sugar
1 tbsp oil

Steps to Make:

Heat oil in a pan.
Crush red chilis and garlic in a mortal and pestle. Add it to the pan.
Keep the flame high at all times. And keep stirring to prevent any ingredient you add to the pan from burning.
Add tofu and the 3 sauces.
Add salt and palm sugar to taste.
Finally add some chopped basil, stir for few minutes and serve.
You can have it as it is .
I let it cool down completely, stuffed between two brown bread slice and grilled on both sides.

Pomfret Fish Ghassi

Fish has become very popular these days because of the growing awareness among people about the benefits of eating fish. The growing awareness in media and print is turning many vegetarians into fish eaters. It is actually a very versatile ingredient and can be cooked in multiple ways. You can bake it, steam it, deep fry, shallow fry, pan fry, boil in a gravy and in the form of salad, sushi and soup.

However, many dread to cook fish because if not cooked the right way can be a complete disaster. It can break , can stick to pan, can crumble apart and can even burn. Moreover, many think that cooking fish Indian way can be quiet unhealthy. Indian fish curry is often misinterpreted as oily, spicy and unhealthy.

On the contrary, it is indeed commendable how fish is cooked in some parts of the country where fish curry can be cooked in just few drops of oil. Fish is boiled in red gravy without breaking it and can be enjoyed as a wholesome meal.  Pomfret Fish Ghassi is one such dish which I will show today can look very very complicated but is the simplest of all Curries. Let’s see how we can prepare this beautiful dish in our kitchen in few minutes

What You will need to make fish curry for 4 to 5 people :

1 kilo fish  pieces marinated with 1 tsp turmeric and 1 tsp salt. Rub well and keep aside. Use any fish. I have chosen Pomfret for the Ghassi .

For the Masala Paste:

1 tsp oil

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fenugreek seeds

7 to 8 Bedki Chili

1 cup grated coconut

Fry everything for a minute in the oil and grind to an extremely smooth paste by adding water little by little.

Heat 2 to 3 glass of water in a kadai. To this add the ground paste made above. Whisk well so the paste dilutes well with water. Bring this watery paste to a boil. Once you see the foam has disappeared which is a sign that the paste has cooked well, add marinated fish.

Do not stir the pan. Let it cook that way for 10 minutes on low flame. After 10 minutes, you can use a spatula to turn the fish upside down and cook the remaining side as well.

Once your fish pieces are cooked, add salt to taste.Be careful as you have already added salt during marination

Add 1 small cup of thin coconut milk. I usually mix water to 1 tbsp of coconut powder.

And now the tempering :

1 tbsp oil
2 onion finely chopped
Few curry leaves
Few garlic cloves chopped (optional)

Take a tempering pan, cook onions and curry leaves and garlic cloves. Add this to Kadai.

You fish curry is ready to savor with steamed rice.

No Onion No Garlic Phalahari Paneer Butter Masala | Paneer Makhani

There is a different genre of food available in India which falls under the – No Onion No Garlic  Category. To be more precise – It is called “Jain Food “ . It is amazing to find how food and culture and language change in India, not only from State to State but also from one village to another village within the State. This can also be a disadvantage because if we want to spread knowledge, there has to be one language of communication.

Many will not agree that No Onion No Garlic food can be tasty. However I will tell you the secret of every good gravy – It has tomatoes and lots of it and when cooked till there is no raw smell left without burning it can help you discover Michelin star dishes . This Paneer Butter Masala is one such Jain Food which has the richness of cashew, tanginess of tomatoes and creaminess of paneer, punch of butter fried kasuri methi and freshness of sour cream.

What You Need to Make dish for 4 people :

300 grams paneer (malai paneer)
6 big tomatoes
2 tbsp oil
2 bay leaf
3 cloves
1 tsp cumin seeds
2 green chili roughly chopped
1 tsp cumin powder
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp butter
1 tbsp crushed kasuri methi
1 tbsp fresh cream
1 tsp coriander leaves
½ cup milk
Salt and Sugar to taste

Steps to Make:

Blend tomatoes to a smooth paste.
Soak cashew nuts in luke warm water.
Heat oil in a wok. Add cumin seeds and green chilies.
Add tomatoes, cover and cook on low flame for 10-12 minutes. This will also prevent tomatoes from spilling out.
Open lid, add turmeric powder, red chili powder, cumin powder. Mix and cook for 5-6 minutes more.
Blend cashew with milk to a smooth paste.
Heat butter in a tempering pan. Add kasuri methi and cook till it turns dark green.
Add this to tomato gravy. Add cashew paste.
Add salt and sugar. Add garam masala. Mix well.
Add 1 cup of water and turn on the heat to give it a boil.
Add Paneer pieces. Mix gently so it does not break. Cook for 2 minutes.
Take out on a serving bowl.
Garnish with fresh cream and coriander leaves.
Serve with Roti.

Chicken Pad Thai - The Ultimate Thai Food

Chicken Pad Thai
Thai cuisine is a hot favorite of every Foodie. Its mild taste, rich nutty flavors, wholesome ingredients , nutritional value and great taste is the reason why almost every foodie is crazy about Thai Cuisine.

This also contributes to the fact that Thailand is a hot Tourist Destination and People travel far just to have authentic Thai Food.

Chicken Pad Thai
Thai People generally consume noodles with a Chopstick. However, I have still not acquired that skill. Hence, I prefer using my Normal Spoon and Knife. Their dining etiquette include leaving little food on the plate which shows that their stomach is full and would not like to eat anymore. However that little food should not be rice and is considered as wastage. Thai people never lick fingers no matter how tasty the food is. And they never consume the last bite on the serving plate. Guess what ,Thai Food is so tasty but they never dare to ask for second serving. They would patiently wait to be asked.
Chicken Pad Thai

Chicken Pad Thai is one of the most sought after food in the gamut of Thai Food World.
 Lets learn how we can make it at home with simple everyday ingredients available in our kitchen. The only thing probably you have to look for is some good quality Rice Noodles.
What You Need to make Chicken Pad Thai for 5 people:

1 Packet Rice Noodles- Cook as per the instructions on the packet
1 cup Beans Sprout
1 or 2 eggs
1 cup shredded chicken
1 lemon size tamarind
1/3 rd cup palm jaggery
1/2 cup roasted and roughly crushed peanuts
2 small carrot peeled and sliced
1 cup flat beans
Salt to Taste
3 tbsp oil + 1 tbsp
2 tbsp tomato ketchup
1 tbsp green chili sauce
1 tsp soy sauce

Steps To Make:

Add hot water to tamarind and soak it for 10 minutes. Gently squeeze and extract its juice.
Heat 3 tbsp oil in a pan.
Add Chicken and cook for 2 minutes.
Add carrots and flat beans. Cook all the 3 for 5 to 6 minutes till chicken turns brown and vegetables turn soft.
At this point, add all the sauces, tamarind water and jaggery.
Let the jaggery melt.
Add cooked rice noodles, beans sprout, roasted peanuts and salt to taste.
Lower the flame . Take two big serving spoons and hold one on each hand.
Gently fold in everything together. Do it repeatedly till everything is well mixed.
Beat eggs separately. Add pinch of salt and pepper.
Cook the eggs till done. Shred it and add over thai noodles when serving.
The tamarind and jaggery give a very nice colour to the noodles.

They are so filling and make for a perfect Sunday Lunch.