Crispy Honey Sriracha Paneer

I found this recipe on Pinterest and I liked the simplicity of it. I had a lot of paneer and I decided to try it instead of tofu. One of the things I noted was that the paneer required a lot more cornflour. I also found that it was easier to fry the paneer as a larger slice instead of cutting it into cubes at the beginning. I cut them into cubes after they were done and gave them a final toss in the pan with the sauce.

I had cooked some Basmati rice and it was nice with the paneer. It’s also ideal to use as a filling for wraps. The honey sriracha sauce is really delectable. The paneer is crispy on the outside and soft inside. I also toasted the sesame seeds before adding them to the paneer.

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Paneer is made by coagulating the milk with lemon juice or yoghurt and the resulting cottage cheese can be used in a variety of ways. From appetizers to curries and even sweets, paneer is delicious and healthy. It is a staple food in many parts of India.

This dish can be prepared within 30 minutes and I guarantee you it’s going to be really popular as well. You can find the original recipe at https://pickledplum.com/house-foods-honey-sriracha-tofu/ .

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PREP: 15 minutes COOK TIME: 20 minutes SERVES: 2

Ingredients

500 gms paneer, sliced

3 cloves garlic, minced

21/2 tbsp sriracha sauce

11/2 tbsp soy sauce

2 tbsp honey

11/2 tbsp rice vinegar

¼ cup cornstarch (for dusting)

½ cup vegetable oil

1 tsp sesame oil

2 tbsp sesame seeds

1 scallion, finely chopped (optional)

Instructions

Stir fry the sesame seeds in a small pan until they are golden. Set aside.

Remove the paneer from the package and wipe it gently with a paper towel. Slice the paneer and dust the slices with the cornflour until they are evenly coated and set aside.

Whisk the sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.

Heat the oil in a large pan and when the oil is really hot, add the paneer slices and fry on each side until golden brown. Cool and cut into bite sized cubes. Toss the paneer cubes in the sriracha sauce and cook for a further 3 minutes in the same pan. Turn the heat off and add the sesame oil and sesame seeds. Stir to coat the cubes well and serve garnished with the scallions.

Korean Barbecue Tofu

This tasty Korean recipe is flavoured with soy sauce, mustard and spices. The resulting dish makes them quite irresistible. Served with rice/rice noodles, they are perfect for a light and refreshing meal.

Tofu is a plant based protein and has about 22 grams of protein per half cup serving. This nutrient powerhouse is rich in calcium, iron, B vitamins, fibre, potassium and magnesium. This vegan dish is a great way to add tofu to your meal rotation.

I left the tofu marinating overnight in the fridge. It just takes a few minutes to make the marinade and it’s ready to be fried whenever you want it. Super easy and delicious.

I used Basmati rice, but you could use any type of white rice. This recipe is from the book Tofu Cookery by Louise Hagler.

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PREP: 10 minutes COOK TIME: 20 minutes SERVES: 4

Ingredients

400 gms firm tofu, cut into ¼ inch slices

½ cup dark soy sauce

6 tbsp sugar

2 tsp dry mustard

½ tsp garlic powder

2 tsp onion powder

Cooked rice

Vegetable oil

Instructions

Mix the soy sauce, sugar, mustard, garlic and onion powder in a bowl. Marinate the tofu slices overnight in the refrigerator.

Heat a frying pan and fry the tofu slices in a little oil on both sides until they are browned. Serve the tofu on a bed of rice or rice noodles. Garnish with chopped green onions. You can also garnish with sliced mushrooms and snow peas. 

Gateaux De Riz Au Figues

Rice pudding exists in several countries in varied forms – please see the link below for a brief history on rice pudding.

http://writinginthekitchen.com/2017/10/08/a-brief-history-of-rice-pudding/

India itself has several forms of rice pudding, with each region having their own take on it. In South India, a form of rice pudding called ‘Pongal’ is made for the Harvest Festival which occurs in January each year. This is flavoured with jaggery and has nuts and raisins in it and is scented with ghee and cardamom. Another form of sugar, called rock candy or rock sugar can also be used to flavour rice. The flavour is really distinctive. An Indian rice pudding, called ‘kheer’ or ‘payasam’ is also very popular. It can be made with milk or coconut milk.

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I got this recipe from http://www.tarteletteblog.com/2011/08/recipe-gluten-free-fig-gateau-de-riz.html .

However, I used basmati rice. I think that it really makes a difference – the aroma of basmati rice is unique and so is the flavour. It elevates the dish and I used jaggery instead of brown sugar and added ghee and cardamom powder. I also served it with chocolate sauce. The figs looked superb and the dish tasted wonderful. This is so easy to make and it can be made in advance and heated up whenever you want to serve it. It’s also gluten free.

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PREP: 15 minutes COOK TIME: 50 minutes

Ingredients

1 cup basmati rice

1 cup water

13/4 cups coconut milk

½ tsp salt

2/3 cup jaggery

6 large eggs

1/3 cup ghee/butter

1 tsp cardamom powder/vanilla essence

20 small figs, sliced thinly

Chocolate sauce/Sweetened cream

Instructions

Preheat the oven to 180 C. Line a 13×9 inch pan with parchment paper.

Soak the basmati rice in 1 cup of water and 1 cup of coconut milk for 15 minutes with the salt. Cook in a rice cooker until the rice is cooked. Do not overcook. Remove from the heat and set aside.

Combine the jaggery, eggs, ¾ cup coconut milk, ghee and cardamom powder. Add this mixture to the rice and mix until well combined. Spoon into the prepared baking dish and arrange the figs on top. Bake for 30-40 minutes until it is lightly browned on top. Serve hot with chocolate sauce or a dollop of sweetened cream.

Curried Sweet Potato Rice

The health benefits of eating sweet potatoes are widely known. The people on the island of Okinawa in Japan apparently eat them everyday and their long lives are attributed to this diet along with some other foods.

I wanted to use the sweet potatoes with rice and I was quite pleased with the results. In India, pulao is a dish made with a combination of Basmati rice with other vegetables, meat, etc. and spices. Instead of using the traditional spices normally used with pulao, I just used some curry powder. It paired very well with the sweet potatoes and brought out the flavour of the veggies.

Make sure that the Basmati rice is fragrant. The rice should be fluffy when cooked but the grains should be separate. You can add a teaspoon of lime juice, which also helps to keep the rice grains separate. The rice should be cooled before adding the vegetables.

This is a very quick and easy recipe – a real comfort food. It can be served with plain yoghurt, sliced onions, fried/roasted poppadums and lime/lemon wedges.

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PREP: 30 minutes COOK TIME: 25 minutes SERVES: 2

Ingredients

  • 1 cup Basmati Rice
  • 2 Sweet Potatoes, cubed
  • 2 onions, cut into thin strips
  • 2 tsp Madras Curry powder
  • 1 tsp red chilli powder
  • 2 tbsp ghee
  • 2 tbsp vegetable oil
  • ½ cup cashewnuts
  • Salt to taste
  • Fresh coriander

Instructions

Soak the Basmati Rice in 2 cups of water and 1 tsp salt for 15 minutes. Cook until the rice is cooked but the grains are still separate. (A rice cooker works very well).

Heat the ghee and fry the cashewnuts to a golden brown. Reserve a few for garnishing and empty the rest into the rice along with the ghee. Mix gently and set aside to cool.

Heat the oil in a large wok and add the onions and sweet potatoes and saute on a medium heat, until they are lightly caramelised and the sweet potatoes are cooked through. Reserve some onions for the garnish. Add the chilli powder, curry powder and enough salt and mix well.

Mix the rice and the sweet potato mixture gently without breaking the rice. Garnish with the remaining onions, cashewnuts and coriander. Serve immediately.