Tantalizing Tofu Parantha (Wheat bread stuffed with spicy Tofu)

Tofu Parantha is another healthy dish to add on your menu. Tofu's high protein and low carb content makes it a figure friendly food. :) "Eating tofu regularly helps lower bad cholesterol, lowers the risk of cancer, makes bones stronger, and Tofu has been found to be a great source of calcium and vitamin E as well." Tofu is sort of like a Chameleon because just as a Chameleon blends in with its surroundings, Tofu will blend in with any flavor that tantalizes your tastebuds! Whole wheat flour in which the Tofu is enveloped in, is also healthy because it contains several Vitamins.
Also, Parantha is a Punjabi dish originating from northern part of India known as Punjab. Punjab is another vibrant and colorful state, and its jubiliant energy is reflected in the variety of spices and sauces that Bhangra (dance) it up in your mouth. :)

Ingredients
For the Dough: 2 cups of Whole Wheat flour
1 teaspoon salt
1/2 cup water or as needed to make the dough firm yet soft.
Mix the Dough, water and salt and knead them until all the ingredients are mixed well and becomes a smooth round ball.
For Tofu stuffing: 4 ounces of firm tofu mashed.
2 teaspoon salt
4 tablespoon coriander leaves
1/2 lime1 teaspoon Garam Masala (optional)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon grated jalopeno pepper
Mix together all the ingredients and mash the Tofu. Make 10 balls out of the Tofu mixture.
1. Form 10 balls out of the wheat dough.
2. Roll out 1 ball of wheat dough with a roller pin 6 inchs in height and width.
3. Add the Tofu mixture to the rolled out dough and bring the edges all together to form a dumpling. You are basically sealing the stuffing with the dough.
4. Grease the surface with oil that you will be rolling the dough upon. Make sure this is a smooth surface.
5. Roll out the dumpling and make it look like a circle that is about 6 inches in width and length.
6. If you wish, you may cut out the rolled out bread and stuffing with a cookie cutter to give the paratha any shape that you desire.
7. Take the rolled out Parantha(Tofu stuffed bread) and place it in a heated pan with 1 teaspoon of olive oil.
8. Allow it to cook for 2 minutes on medium heat until it is red. Now flip it over and cook again for 2 minutes until it is red and crispy.
9. Serve the Parathas with soy yogurt or your favorite Chutney. Voila! Hot, crispy and spicy Tofu paratha!

Biya Dhokri (Spicy whole Wheat pasta with Italian green beans and Edamame)

Biya Dhokri is an Indian version of Pasta. The soft and smooth texture of this dish is very tantalizing to the taste buds. This dish is not only tasty, but is quite healthy as well. Its made from Whole Wheat, Edamame beans and Italian green beans. Edamame is rich in antioxidants, phytochemicals, Vitamins C, B, and E, protein, Isoflavones, fiber and it has anti-inflammatory properties. Whole wheat flour is a good source of Calcium, Iron, Fiber, and minerals. Italian green beans are rich in Iron, Thiamine, Protein, Fiber and Vitamins A and C. This dish originates from the Western part of India known as Gujarat. Gujarat is a very vibrantly colorful state, and its energy is reflected in its varied and delicious cuisine.


Ingredients:

1 cup Wheat flour

1 teaspoon red pepper powder

1 teaspoon turmuric

1 teaspoon dhanajeeru (Optional)

1 tablespoon oil

1 teaspoon salt

1/2 cup water, add more if needed.

Directions:
1. Take all the ingredients and mix them with water to form a dough that is dense and not too loose. Add small quantities of water so you can make sure you don't add too much.

2. Divide the dough equally in small balls.

3. Roll out the balls into a round circle like a Tortilla and make horizontal and vertical cuts into it to make diamond like or square pieces.

Ingredients for sauteeing:

2 teaspoon Ajmo

1 Jalopeno or red chilli pepper

1 teaspoon grated ginger

1 teaspoon grated garlic

1 lb. Italian green beans

1 lb. Edmame beans

2 tablespoon oil

Directions:

1. Heat the oil in your cauldron (ha ha) for about a minute.

2. Place the Ajmo and hear the seeds crackle.

3. Then place Ginger, Garlic, and red chilli into the oil.

4. Add, Italian green beans and Edmame beans as well and heat for 5 minutes.

5. Add 4 cups of water to the cauldron.

6. Add 2 teaspoons of salt, 1/2 teaspoon turmeric, and 1 teaspoon dhanajeeru (optional).

7. After the water starts boiling, add the Squares of rolled out wheat dough to the water.

8. After the square/diamond pieces start swimming at the top of the cauldron, your Dhokri is done. It should take about 15-20 minutes. Stir occassionally.

9. Garnish with Cilantro and add lime juice from one lime after it is cooked.

10. Stir well and serve hot! :)

Maki with Avocado and cajun Portobello Fillets

The maki rolls taste fantastic! This dish is from the book conscious cook by Vegan chef Tal Ronnen. I would definitely encourage everyone to buy a copy. The recipes in his book are very delectable and aesthetic. I cannot reproduce the recipe due to copyright laws.

Raspberry-Strawberry Jam

Who knew that jams and preserves were so easy to make? You can have fabulous homemade berry jams and preserves at your fingertips in just a matter of minutes.

Ingredients:

2 cups Strawberries

2 cups Raspberries

3 cups Brownsugar

1 tablespoon lemon juice

Directions:

1. Place the berries, brown sugar and Lemon juice in a pan and boil it for 40-50 minutes. (you can add 1 teaspoon of Lemon rind if you want a tart and tangy lemony flavor.) Keep stirring the mixture.

2. Pour the hot jam into a glass jar and refrigerate.

3. Easy as 1-2-3. :)

Carrot Rice

Carrot rice is another spectacular South Indian specialty that is not only pleasing to the eye but to the palate as well. Its a great way to eat your veggies and get much needed antioxidants for your body.

Ingredients

3 Cups cooked rice
1 Tablespoon Olive Oil
1 teaspoon cumin
2 tablespoon of chopped Coriander
1 teaspoon grated ginger

1 teaspoon Turmuric
1 teaspoon grated garlic
1/2 lime
1 teaspoon grated jalopeno pepper
2-4 mid sized tomatos (use as many as desired, I used 4 tomatos.)
1 teaspoon cumin powder
1 tablespoon salt
1/2 red onion chopped
4 cups carrots

Directions

1. Cook the Rice in a pressure cooker. If you don't have a cooker you may boil it in water until it is cooked.
2. Place 1 Tablespoon of Olive Oil in a heated pan and add cumin. Allow Cumin to crackle and add the red onion, ginger, cumin power, garlic and Jalopeno. After 4 minutes, add the diced tomatos and turmuric and make a nice thick gravy by letting the tomatos cook for 5 minutes.
3. Add the 4 cups of carrots to the pan and mix well.
4. After 2 minutes, add rice, salt and lime juice. Mix well.
5. Garnish with Coriander.

Tempura Beet Rollatini with Balsamic Gastrique

The rollatini was creamy, crunchy and most of all amazingly delicious. The cashew cream in the beet rolls tastes like ricotta cheese. If you don't want to fry the beets you can just cook them and slice them thin and place some cashew cream mixture in and roll them up. This is most certainly a very exotic dish to cook and eat! This is another Tal Ronnen recipe from the book Conscious cook. :)

Ponzu glazed Tofu Crystal Rolls

Ponzu glazed Tofu Crystal Rolls are very tasty. The firmness of Tofu, combined with noodles and carrots give it a crunchy taste. Mint also adds a little zing to this dish.