Orange Ginger Tofu Recipe / Orange Tofu Recipe / Ginger Tofu Recipe / Easy Tofu Recipes / Vegan Recipes

Orange Ginger Tofu 

Ingredients

Firm tofu cut into desired shape - 1 pack ( 14 ounce / 396 gms) 

Salt and pepper powder to taste

Orange juice - 1 cup

Rice vinegar - 1/4 cup

Soy sauce - 2 tbsp.

Chilly flakes - 2 tsp

Sesame oil - 2 tbsp.

Chopped coriander leaves - 2 tbsp.

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1 tbsp.

Minced garlic - 4

Garnish

Sesame seeds as needed

Orange Ginger Tofu

Method

Take a bowl add all the above ingredients and mix.

Arrange the tofu in a wide baking dish, pour the sauce mixture on top and let the tofu rest for 1 hour. Make sure both the sides are well coated with the marinate.

Preheat the oven to 350 deg. F and bake for 10 minutes or air fry them at 350 deg. F for 15 minutes.

Each oven is different so cooking time and temperature may vary.

Sprinkle some toasted sesame seeds on top of the tofu and enjoy with hot rice.

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Srikakulam Chandra Kaantalu Recipe / Srikakulam Chandrakaantalu Recipe / Chandra Kanthulu Recipe / A Traditional Andhra Sweet Recipe

 

Chandra Kaantalu

Ingredients

Yellow moongh dal - 1/2 cup

Raw rice - 1 tbsp.

Grated coconut - 1 & 1/2 tbsp.

Chopped cashew nuts - few ( optional)

Salt a pinch

Sugar - 1/2 cup

Cardamom powder - 1/8 tsp

Water - 1 cup

Oil as needed for deep frying

Method

Wash and soak moongh dal and rice in water for 2 hours., drain the water out add it into a blender pour some water and grind to a semi coarse mixture, transfer into a bowl.

Add sugar, cardamom powder, salt and coconut to the ground mixture and mix well.

Pour it into a greased plate and steam  for 5 minutes or pour it into a non stick pan and in low flame keep stirring continuously till the mixture forms to a thick lump.

Transfer it on a wet towel or to a greased plate flatten the mixture to 1/2 " thickness.

Grease a knife with ghee cut into desired shape ,make sure you wipe the knife each time you cut.

Heat oil in a pan and in medium flame deep fry the pieces till light golden brown on both sides.

Remove to a kitchen tissue for extra oil to get absorbed.

Enjoy hot or warm!

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Turkish Yogurt Soup Recipe / Yayla Çorbasi Recipe / Creamy Yayla Corbasi Recipe / Yogurt Corbasi Recipe

Turkish Yogurt Soup

Ingredients

Rice - 1/2 cup

Water - 5 cups add more if needed

Salt to taste

Dry mint leaves crushed - 1 tbsp.

Yogurt - 1 cup

Egg - 1

All purpose flour - 1 tbsp.

Lemon juice - 2 tsp

Butter - 2 tbsp.

Method

Wash the rice and add it into a pan pour water and cook till the rice is soft.

Take a bowl whisk the egg , all purpose flour, lemon juice, salt, yoghurt and whisk.

Once the rice is cooked ladle some hot rice water and pour it into the yoghurt mixture and whisk till combined. Adding hot rice water helps the yoghurt from curdling.

Pour this mixture into the cooked rice and in low flame cook till the soup is thick.

Heat butter in a pan add the mint leaves stir for 10 seconds and switch off the stove.

Pour this on top of the hot soup mix and enjoy hot or warm!

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Pumpkin Pasta Recipe / Creamy Pumpkin Pasta Recipe / Yellow Pumpkin Pasta Recipe / Vegan Pumpkin Pasta Recipe / Easy Vegan Recipes

 

Pumpkin Pasta

Ingredients for the sauce

Chopped yellow pumpkin - 2 cups

Garlic - 2

Chopped white onion - 1/4 cup

Vegetable stock - 1 cup or as needed

Salt and Pepper powder to taste

Red chilly flakes - 1/4 tsp

Italian seasonings - 1/2 tsp

Fresh basil leaves - 3

Olive oil - 1 tbsp.

Method

Heat oil in a pan and fry onion, garlic , cashew nuts and pumpkin till raw smell disappears.

You can even roast the vegetables in the oven.

Pour the stock and cook till the vegetables are soft. 

Switch off the stove and add the seasoning and basil leaves.

Cool and blend to a smooth thick mixture. Add stock if needed to get the right consistency.

Pour this sauce into the cooked pasta sprinkle some cheese on top and enjoy!

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Cauliflower Chickpea Bowl Recipe / Vegan Cauliflower Chickpea Bowl Recipe / Weight loss Recipes

Cauliflower Chickpea Bowl

Ingredients

Olive oil - 3 tsp

Cumin seeds - 1/4 tsp

Chopped onion - a handful

Chopped garlic - 1

Chopped red bell pepper - 2 tbsp.

Salt to taste

Red chilly powder - 1/4 tsp

Chopped ripe green chilies - 1

Chopped parsley - 1 tbsp. ( for garnish)

Cooked chickpeas - 1/2 cup

Cooked cauliflower rice - 2 cups

Tahini or Hummus - 1 tbsp. to drizzle on top of the dish.

Method

Heat oil in a pan and temper it with cumin seeds.

Add onion , garlic , green chilly, bell pepper and sauté till raw smell has disappeared.

Add salt, red chilly powder , cooked cauliflower rice and chickpea, in low flame mix till well combined.

Switch off the stove mix in the parsley , drizzle the hummus on top and enjoy warm!

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Daddojanam Recipe / Andhra Temple Style Curd Rice Recipe / Andhra Style Curd Rice / Dadyojanam Recipe / Temple Style Yoghurt Rice - Version 2

Dadojanam

Ingredients

Raw rice - 1/2 cup

Water - 1 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup

( make sure curd is not sour)

Salt to taste

Tempering

Ghee - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Whole pepper - 1/4 tsp

Hing - a pinch

Chopped green chilly - 1

Red chilly - 1

Chopped ginger - 1 tsp ( heaped)

Curry leaves - few

Other ingredients

Chopped coriander leaves - 2 tsp

Roasted and powdered chukku/ dry ginger in ghee - 1/4 tsp

( this gives a nice flavour to your dish, try not to skip this ingredient)

Method

Wash the rice and add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined.
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , add the dry ginger powder, coriander leaves and mix till combined.

Enjoy warm!

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Kakarakaya Karam Recipe / Bitter Gourd Kaaram Recipe / Andhra Style Bitter Gourd Kaaram

 

Kakarakaya Karam

Ingredients

Sliced bitter gourd - 1 cup

( pour some oil in a pan and deep fry the bitter gourd till crisp and keep it aside. Remove 2 tsp separated to mix it at the last into the kakarakaya kaaram)

Red chilly powder - 2 tsp

Jaggery - 1/4 tsp

Salt to taste

Garlic - 4

Tamarind - a small piece

Tempering

Oil as needed

Urad dal - 2 tsp

Peanuts - a handful

Curry leaves few

Coriander seeds - 1/2 tsp

Jeera - 1/4 tsp

Coconut - 1 tbsp

( Heat oil in a pan i used the same oil which I fried the bitter gourd, temper it above ingredients. Remove 1 tsp separately to mix it into the kaaram later.)

Method

Take a mixi jar add add the tempering ( save 1tsp to mix it into the kaaram at the end) and grind to a coarse powder.

Add the fried bitter gourd, garlic, red chilly powder , tamarind, salt and jaggery and pulse till combined.

Transfer into a powder add the saved tempering and fried bitter gourd and give a mix.

Store this mixture in a clean jar and kelp it in the refrigerator.

Mix this into hot rice with a drop of ghee and enjoy!

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Raw Mango Rasam Recipe / Mango Charu Recipe / Mavinakayi Saaru Recipe / Mangai Rasam Recipe / Viral Mango Rasam Recipe

 

Raw Mango Rasam 

Tempering ingredients

Oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Red chilly - 1

Few curry leaves 

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

( Heat oil in a pan temper it with above ingredients))

Other ingredients

Raw mango - 1/2

( pour some water into a pressure cooker add the mangoes and cook till soft. Once cool remove the skin and scoop out the pulp and mash it well. Make sure your mango is sour.)

Salt to taste

Chopped onions - a handful

Chopped coriander leaves - 1 tbsp

Water as needed

Rasam powder - 1/4 tsp ( optional)

Ingredients crushed to a coarse mixture

Jeera/ Cumin seeds - 1 tsp

Black pepper - 1 tsp ( heaped)

Green chilies - 2

Garlic - 2

( Using a mortar and pestle crush the ingredients)

Mango Saaru

Method

Take a bowl add the mango pulp, onion, coriander leaves, crushed ingredients, rasam powder if adding , salt and add water as needed.

Pour the hot tempering into the mango rasam and mix well.

Enjoy with plain rice.

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Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Mango Lachha Paratha Recipe / Aam Ka Paratha Recipe / Ripe Mango Paratha Recipe / Paratha Recipes / Ripe Mango Lachha Paratha Recipe / Mango Paratha Recipe

 

Mango Lachha Paratha

Ingredients for the dough

Wheat flour - 1 cup heaped

Ripe mango pure - 1/4 cup

Salt to taste

Sugar - 1/4 tsp

Oil -1 tsp

Warm water as needed to make the dough

( Take wheat flour, mango pulp , oil, sugar and salt in a bowl, pour warm water little by little if needed and form a soft dough. Divide the dough into equal size balls )

Ingredients to sprinkle on paratha

Kashmiri red chilly powder as needed

Jeera powder as needed

Turmeric powder as needed

Kastoori methi as needed

Kalonji seeds few

Oil - 2 tbsp

Other ingredients

Oil as needed to cook the paratha

Method

Dust the board with some flour and roll out a ball of dough into a thin paratha.

Brush some oil on top and sprinkle some red chilly powder, jeera powder, turmeric powder , few kalonji seeds and crushed kastoori methi evenly.

Using your fingers spread the masala powders evenly on the paratha.

Dust some flour on top and from one corner start to pleat the dough till you reach the end.

Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.

Dust the coil with flour and gently roll it out to a semi thick paratha. Do not give pressure while rolling.

Heat a tawa cook the paratha both sides till crisp, flaky and brown by adding oil around.

Enjoy these paratha with pickle or curd.

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