Pan Fried Spicy Tofu

After eating sweet goodies in Christmas, craving for something spicy? then here you go, easy spicy tofu dish which can be done in no time and it can be a side dish to your Korean, Chineses or Japanese food. No fancy ingredients, simple ingredients and tons of flavor. So let's start.

Ingredients : 

1-  8 oz FIRM tofu - not any other tofu works
Pinch of salt
2 tbsp oil
3 tbsp soya sauce or Tamari sauce for Vegan
1 tsp. chili flakes
1 clove of garlic finely chopped
1 tsp Sesame oil
1 Tsp roasted sesame seeds
1 Red shallot finely chopped

Method : 

Place tofu on two layers of paper towels and leave it for 5 minutes. So the extra water gets out.

then cut the tofu in 4 pieces.

Heat non stick flat pan over medium heat.

Add 1 tbsp of oil and put the tofu in it. Let it sear for five minutes until the bottom has a nice golden crust.

flip on the other side and add another tbsp of oil and cook untouched for 5 minutes.

If your flame is too high and adjusts accordingly.

To make the sauce, Mix soy sauce, chili flakes, shallot, garlic, sesame oil, sesame seeds in a mixing bowl.

Place tofu slices in serving the dish and drizzle the sauce over.

Serve warm with rice, or noodles or as it is.

Peanut Butter Blossom

This is the easiest way to make cookies and if you don't have any peanut/nut allergy issues, its the best cookies and the easiest cookies you ever made. Just have the dough ready, bake it and take it, put the kisses on top while it's still warm and cool it and enjoy it. Its perfect for the gift or just to have it with tea or coffee or for kids with hot chocolate.




Ingredients : 

12 Hershey's Milk chocolate Kisses
1/2 cup butter
3/4 cup peanut butter
1/3 cup each regular sugar and brown sugar
1 egg
2 tbsp Milk
1 tsp Vanilla extract
1 1/2 cup AP Flour
1 tsp Baking soda
1/2 tsp Salt


Method:

Heat oven to 375 F.

Remove kisses from wrappers, keep it aside.

Beat peanut butter and butter in a bowl until its blended. Add both the sugar, beat until fluffy.

Add egg, milk, and vanilla beat well.

Stir flour, baking soda and salt, and gradually add peanut butter mixture.

Shape dough into 1 inch balls, place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Take it out and press a chocolate into center of each cookie.

Transfer it on the cookie sheet to wire rack. Cool completely.

This will make 48 cookies.

enjoy.

• 
  
• 
  

Raw Egg less Chocolate Chip Cookie Dough Balls

I know its season of baking but sometimes you need easy and no-bake dessert. You can make these raw cookie dough balls and pack it nicely and it's going to be the perfect gift for Christmas. In this recipe, I am using flour, it's not raw, I roasted flour on the slow flame so its "cooked" so you don't have to worry about eating raw flour.

For a vegan version, you can use vegan butter, agave, and vegan chocolate chip. For gluten-free, use oats and cashew instead of flour and to give a more royal look, you can dip the balls in melted chocolate and its truffles.

Ingredients :

1/2 cup softened butter
1/2 cup white sugar
1/4 cup Brown sugar
1 tsp Pure Vanilla extract
1 cup toasted Flour ( I used WW)
1/2 tsp salt
1 cup mini semi-sweet chocolate chips


Method : 


In a big bowl, mix together butter, white and brown sugar.

Add in vanilla extract, flour and salt, and mix till dough forms.

Stir in chocolate chips.

To make it one size balls, use ice cream scooper and scoop out dough and roll into a ball.

Put the balls on parchment paper and freeze it for 30 minutes or until its partially frozen.

Enjoy as it is, or pack it and send it to your loved ones.

To make truffles, dip those balls in chocolate and put it in the fridge till it hardens.

Spicy Chili Garlic Edamame

Whenever we go to a Chinese restaurant, we have to order Hot and sour soup, sushi, spicy edamame and then we go thru menu for main dishes.  So now I started making sushi at home and soup is always easy to make it, the only thing left is spicy edamame. Was looking for that perfect recipe and found it, made it and loved it so have to share it with you all. Here we get frozen vegetables in a bag, just have to microwave it and its ready for use. So for this recipe, I have used a frozen one, if you are using it fresh then first blanched it and then proceed with the recipe.


Ingredients : 

1   12 oz. Steam in a bag frozen  Edamame with shells
4   Big cloves of garlic, finely chopped
2   tbsp Huy Fong Chili Garlic sauce
1   tbsp Mayo
2   tsp Soya sauce
1/2  tsp Sesame oil
Sea salt flakes and sesame seeds - Optional

Method:

Microwave the edamame bag as per the instructions. Take out in the bowl so it will cool down. Its very important to have room temperature shells.

Take a small fry pan and put it on medium heat. Add sesame oil and then garlic. Saute till garlic is cooked but not burn.

Remove from heat and again let it cool.

Then add mayo, soya sauce, chili garlic sauce. Mix it nicely and add edamame in it and mix it so it coats on shells nicely.

Sprinkle some sea salt and sesame seeds and enjoy.

Inspired from here. Thank you

Spicy Mint and Coriander Chutney for Chorafali - No Cook

You know that I live in the US but my taste buds are still Indian, love spicy food and never let go of any chance to eat or make spicy food and enjoy it. I love chorafali which is a Gujarati popular snack which I don't make it at home, but in Gujarat, you can find stalls, shops with big pile of Chorafali, you can get 250, 500 grams and they packed in paper and give its special chutney in plastic bags, which is very spicy and tangy because of spicy chilies and mint in it. Its a favorite Sunday breakfast for the place I am from.

Google pic to show how it sells in Gujarat

A few years ago, I cracked that recipe and when my parents were visited me, I made this and they absolutely love it. Since then I am making this but never thought about sharing it. But now here it is. You can make it as spicy as you can handle. Its no cook chutney, just add everything in a blender and you are done. 

You need coriander, mint, spicy chilies, any snacks made from chickpea flour, You can use sev, ganthia any snack but it has to be made from chickpea flour, add other spices and you are done.

Ingredients : 

2 cups full of Coriander leaves (Kothmir)
2 cups full of Mint Leaves
6-7 Green Chilies (I used Serrano Chilies)
1 Small piece of Ginger
1/4 cup Sev or any Chickpea flour snack
Salt as per taste
1/4 cup Yogurt
2 Tbsp. Oil

Method:

Wash and clean coriander and mint leaves and put everything in the blender and make a fine paste.

Because of yogurt, you don't need a water but if you think blender is not handling good, just add a few drops of water. You need thick chutney not runny so be very careful when you add water.

Once everything is nicely blended, take it out in the bowl and enjoy it with crunchy,  spicy Chorafali.

Make Homemade White butter in Mason Jar

Isn't the title of the recipe sounds interesting? It is interesting, I used to make  White Butter old fashion way but when I tried this way, it was more fun to make and quick also, fewer utensils to clean and done in 5 minutes. And above all, anyone can make this, give it to sugar high kids to shake the bottle and in no time their sugar will be down and you are done with butter too.

I made it regular unsalted butter. but you can add salt to it or even make it herb butter by adding fresh herbs or even honey or maple in it.

Just shake it for five minutes, add 2-3 ice cubes and shake it again and you are ready with your butter.

It can last in the fridge for 7-10 days but in my house, it never lasts more than 3 days, kids enjoy this with bread for breakfast, snacks and in between and ask for more.

Ingredient :

1 -  8 oz Mason Jar
1 half pint Heavy cream
2-3 ice cubes

Method :


Take a clean mason jar, add heavy cream to it. If you are using small jar then make sure jar is half full. it needs room to shake up.

Put the lid on it and start shaking. Shake for 5 minutes and you will see its now whipped cream. if you need fresh whipped cream, stop there and use it in a required recipe but you are in for butter then add 2-3 ice cubes and shakes again. After a few shakes, you will hear lump formed inside.

You will see then buttermilk and butter will separate.



Sieve the buttermilk thru a strainer and take the butter out. You can use buttermilk to knead the dough.

Make the ball and wash the water and put it in a glass container and start using it.

Vegetarian Churros

I am sure everyone loves this Mexican fritters. Its very easy to make and you can always make it as a vegetarian, there is no need to add eggs in it, so without adding eggs, you can always go for this option and it will come out very good. It's up to you, you can bake it or fry it, but if you are trying first time go for frying, once you master it, then try healthier options. I guarantee you, this will be gone while you are frying it.  It's up to you, how much sugar to the cinnamon ratio you want it, if you have sweet tooth, add more sugar, less cinnamon or vice versa.

Ingredients : 

1 Cup Water
1 Cup AP flour
2 1/2 Tbsp sugar
1/2 Tsp Salt
2 Tbsp Oil
2 Cups oil for frying
1/2 cup sugar
2 Tbsp Cinnamon

Method : 

In a small saucepan over medium heat, combine water, sugar, and salt and oil  (first 5 ingredients) Bring to boil and remove from the heat. Stir in flour until mixture forms a ball.

Heat oil for frying in a deep skillet. Pipe strips of dough into hot oil using either pastry bag or Indian style sev maker.

Fry until golden, take it out and drain on the paper towels.

Combine sugar and cinnamon and roll all drained churros in this mixture and enjoy as it is or dip in the chocolate sauce or caramel sauce.