500g firm tofu, cut into 1.5cm cubes
3.5 tbls olive oil
3/4 tsp sea salt
1/2 tsp mustard seeds
200g | 1 large onion, roughly chopped
3 cloves garlic, finely chopped
40g | large thumb size piece ginger root, grated
1 tsp ground turmeric
1 tsp ground cumin
1/8 tsp ground cardamon
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 x 400g tin of diced tomatoes
2 tbls natural peanut butter
375ml | 1.5 cups vegetable stock
1 bunch spinach, trimmed and shredded (or other leafy greens)
Fresh coriander leaves (cilantro) and cooked rice, to serve.
Set your oven to 220C.
On a lined baking tray, toss your tofu with 1/2 tbls of olive oil and 1/4 tsp of salt. Spread out in a single layer and bake for 30 min, till golden and crisp – tossing half way through.
In a large saucepan over medium heat, fry the mustard seeds in the remaining olive oil till starting to pop – 1-2 min. Add the onion and cook till soft and starting to colour – 5 min. Stir in the ginger, garlic, spices and remaining salt and cook for a further minute till fragrant.
Add the tomatoes and peanut butter, stir till combined and then mix in the stock. Bring to a boil and then lower to a simmer, cooking uncovered for 10 mins or so, till it is a rich sauce. (I let the curry simmer till the tofu is done baking).
Stir in the tofu and spinach and cook for a couple more minutes till spinach has wilted and tofu slightly softened – 2 min. Taste and season with additional salt and pepper, if desired.
Serve topped with fresh coriander and alongside some steamed rice or flat bread.
- 12-15 baby potatoes
- 1 ½ cup Yogurt
- 3 tbsp. Oil
- 1/2 tsp. Sugar
- A pinch of Asafetida powder
- Salt to taste
- 4 Kashmiri red chilly
- 1/2’ Dry Ginger
- 1 tbsp Fennel seeds
- 1 tbsp coriander seeds
- 1 tsp. Cumin seeds
- 1 tsp. peppercorn
- 4 Cloves
- 2 Black cardamoms
Wash all the baby potatoes and parboil or partially cook them in a large pan of water.
Place all the parboiled potatoes in a other vessel filled with cold water and let them cool.
Peel all the potatoes and prick each potatoes lightly with a fork.
Heat a pan and dry roast coriander seeds, cumin seeds, black cardamom, peppercorn, fennel seeds and dry red chilies on high heat for about a minute.
Grind all the roasted ingredients with cloves, cardamom and dry ginger
Pour about 2 tbsp. of oil in a flat pan and shallow fry the potatoes till they turn golden brown in colour.
Take out the potatoes and place them on tissue paper.
Heat oil in a pan and add asafoeitda powder in it.
Pour a tablespoon of water in ground spices and salt, pour this into the pan and cook it for 2 minutes.
Whisk the yogurt well with a fork and add it in the pan.
Add sugar (optimal) and shallow fried baby potatoes in the pan, cover with a lid and let it simmer for 10-15 minutes on medium heat.
Cook till the gravy thicken and oil starts floating over the pan. At this stage you can give ‘Dum‘ to the curry by placing it over a hot griddle.
Cover the pan with a lid and place it on a hot griddle and let it cook on slow heat for 15 minutes.
Turn off the heat and serve the Dum Aloo curry with plain rice or India flat bread
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon garlic paste or fresh grated garlic
2 teaspoons Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper
Method: Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
Chop vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve and enjoy
Ingredients: 12 lbs plum
4 cups sugar
Method: 1. cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Drizzle well with 4 1/2 cups sugar. Using a large spoon, stir plums with sugar until all are coated. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. You can add more sugar to taste while its cooking. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved.
2. Transfer plums/sugar mixture in to a large cooking pot.
3. Place it on the stove uncovered and bring to a boil, stirring occasionally. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
4. As soon as it cools, repeat step 3. You will bring it to a boil a total of 4 times, stirring to prevent scorching the bottom. This is why it takes 2 days to make. It’s really easy though and so worthwhile! There’s no “set” waiting time between boilings. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish.
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Cotija cheese
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro, for garnish (optional)
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
Preheat the grill to medium heat (between 350-450 degrees F).
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
4 large sweet potatoes
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste
1/4 cup raisins (optional)
- Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
- Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
- Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.