Cheesy Tofu Mac n Cheese

High Protein Mac ‘n Cheese

Ingredients :

Superfirm, high-protein Tofu : 300 gms (cut into thick french-fry-size )

Olive Oil : 2-3 tsp

Mozarella/ Cheddar Cheese : 1 Cup

Rosemary powder : a pinch

Salt and Pepper : To Taste

Method :

• Spread tofu slices evenly over a foil-covered baking Dish.
• Drizzle with a few teaspoons of olive oil, and sprinkle coarse salt and freshly ground black pepper generously. 
• Spread 1 cup of grated cheddar or mozzarella, or just 1/2 cup if you’re using parmesan, over the slices. 
• Garnish with a little rosemary if you like. 
• Bake at 400 degrees for about 10 minutes, or until the cheese begins to crisp and brown. 

Serve Piping hot with Tomato Salsa or a Mustard based dip

Caprese Salad

This is one of those meals that looks really fancy but actually requires no brainpower.

Preperation Time :5 mins.

Ingredients :

Fresh basil leaves:- 1 Bunch

Fresh tomatoes : 2 nos.

Mozzarella cheese : Fresh (soft) . 

Method

• Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or twobasil leaves. 
• Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. 
• Delicious. Fast. Cheap.

Savoury Apple and Onion

Here is a quick sweet and savoury dish for your sudden guests.

Preparation Time : 6 Mins.


Ingredients : 


Apples : 2 large ones (they are in season right now and are very cheap)
Sweet onion :3 Nos (Large)(also inexpensive). Double the amounts if you are having a guest.
Salt:To Taste
Sugar: To taste 
Cumin :1 tsp. 
Balsamic vinegar : A Dash  
Butter (vegans can use olive oil).:2 Tbsp 
Soy Sauce: a few dashes
Aji-na-moto: A Pinch


Method :

• Wash the Apples and Onion and chop into cubes.
• Saute in a pan over medium heat 
• Add  occasional small dashes of Salt, Cumin, Balsamic vinegar and the tiniest pat of Butter (vegans can use olive oil). 
• When the onions are clear, you’re done. 
• Serve steaming hot with Bread Rolls or Garden burger.

Enkiwar (Puto)

(Puto is a Philippine steamed rice cake prepared practically all over the country and eaten alone, with butter or butter substitute and/or grated fresh coconut or with Coconut Milk)

Preparation Time : 45 Minutes

 Ingredients:

Malagkit (glutinous rice) : 1and 1/2 cup
Water :  for soaking the rice
Coconut milk : 3 cups
Salt : 1 teaspoon
Sugar : 1/4 kilo 
Bilao lined with banana leaves

*Bilao - a round tray made from bamboo

• In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
• In a pot, boil the coconut milk with salt until about a cup has been evaporated.
• Put the malagkut in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
• Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
• Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
• Serve either hot or cold.

MUTTON SHAHI KORMA

Boneless lamb pieces cooked in a rich gravy

Preparation Time : 15 minutes    Cooking Time : 1 hour

Servings : 4 INGREDIENTS Boneless lamb 600 grams Onions 3 medium Oil 3 tablespoons Green cardamoms  3 Black cardamom  1 Cloves  4-5 Cinnamon  1 inch stick Black peppercorns  7-8 Ginger paste  1 1/2 teaspoons Garlic paste  1 1/2 teaspoons Coriander powder  1 tablespoon Red chilli powder  1 1/2 teaspoons Salt  to taste Yogurt, whisked  1/2 cup Cashewnut paste  1/4 cup Garam masala powder  1 teaspoon Fresh cream  1/2 cup METHOD :- Cut the lamb into one inch cubes.  Chop the onions.  Heat oil in a thick-bottomed pan.  Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned.  Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.  Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously.  Add coriander powder, red chilli powder and salt.  Sauté for another two to three minutes.  Add yogurt and one cup of water. Bring the mixture to a boil.  Reduce heat, cover and cook till the lamb pieces are tender.  Add cashewnut paste and garam masala powder.  Cook for five more minutes on medium heat.  Add cream and mix. Simmer for ten minutes.  Serve hot with Rotis or Jeera Rice.

KEEMA MATAR

• Mutton mince and green peas cooked with spices  Preparation Time : 15 minutes  Cooking Time : 45 minutes Servings : 4

  INGREDIENTS Green peas : 2 cups Mutton mince (keema) : 750 grams Oil : 4 tablespoons Onions, chopped : 2 medium Garlic, chopped : 8 cloves Ginger, grated : 1 inch piece Green chillies, minced : 2 Coriander powder : 1 teaspoon Cumin powder : 1 teaspoon Red chilli powder : 3/4 teaspoon Fresh coriander leaves, chopped : 3 tablespoons Salt : to taste Garam masala powder : 1 teaspoon Lemon juice : 1 1/2 tablespoons

  METHOD  ; Heat oil in a thick-bottomed pan and add onion.  Fry till lightly browned.  Add garlic and stir-fry for a minute. Add mutton mince, ginger, green chillies, coriander powder, cumin powder and red chilli powder.  Stir-fry for five minutes breaking up any lumps if formed. Add three-fourth cup of water, bring to a boil.  Cover, lower the heat and simmer for half an hour.  Add peas, coriander leaves, salt, garam masala powder, lemon juice and another half cup of water.  Mix well and simmer covered for about ten minutes till the peas are cooked well.  Adjust seasoning. Serve hot.

CHOCOLATE AND STRAWBERRY CHEESECAKE

A delightful combination of chocolate, strawberry and yogurt.

Preparation Time : 2-3 hours  Cooking Time : 2-3 minutes

Servings : 4 INGREDIENTS Chocolate, grated : 1 cup Chocolate chip biscuits, coarsely powdered : 8-10 Strawberry jam ; 2 tablespoons Strawberries,as required Butter, melted : 2 tablespoons Fresh cream:  chilled, 1 cup Sugar : 1/2 cup Hung yogurt : 1 cup Gelatin : 2 teaspoons Strawberry essence : 1 teaspoon METHOD Add the melted butter to the coarsely powdered chocolate chip biscuits and mix.  Transfer the mixture into a spring bottom cake tin, spread evenly and press gently.  Keep it in the refrigerator to set.  Add one tablespoon water to the strawberry jam and mix well. Place fresh cream in a bowl. Add sugar and beat with a hand blender.  Add hung yogurt and continue to beat.  Take quarter cup water in a bowl and heat in the microwave.  Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute.  Take it out and whisk till smooth.  Add the melted gelatin to the cream mixture and mix well.  Add strawberry essence and mix.  Pass the mixture through a muslin cloth into another bowl. You will get a smooth mixture and there will be no lumps.  Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top.  Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture.  Make more such lines.  Similarly take the melted chocolate in a spoon and draw lines after each strawberry line.  With the tip of a knife swirl the surface to get a marbled effect.  Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours.  If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam.  Gently remove the stencil to get a strawberry heart in the centre of the cheesecake.  Cut into wedges and serve.