Spicy Orange Tofu

For the vegetarians who are looking for a veggie version of spicy orange chicken, here is a good recipe you can use. Though you can buy the sauce for this in some stores, it isn't that difficult to put together the sauce yourself as most of the ingredients would be there in almost any kitchen or can be acquired easily. I know you would all agree when I say home made is always better than store-bought. So why wait? Go try this tomorrow. This goes well with fried-rice or with Indian breads like chapati.

Ingredients for Sauce
1 cup chicken broth/veggie broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste; can be substituted with chilli paste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
Method:
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl. In a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Rest of the ingredients:
1 block firm tofu, pressed
For cooking:
2 Tbsp canola oil
4-6 cups fresh or frozen veggies (carrots, broccoli, onion, peppers, spinach, summer squash, bok choy, etc.)
Method:
To press tofu, place block of tofu on cookie sheet, cover with foil, and weigh it down with a heavy pan (I use a large cast iron skillet). Let press for about 1/2 hour, and add a few more pounds of weight - cans of beans or veggies work great. Let press for at least another 1/2 hour. This will drastically improve the  texture of your  tofu. Cut tofu into small (1/4 in) cubes,  heat a wok or large frying pan with 2 Tbsp canola oil. Add tofu -and cook over high heat until lightly browned tofu. Add veggies as desired ,cook, stirring often, until veggies are just cooked through. Stir in the sauce. Serve with rice or noodles. Makes 3-5 servings

Starbucks Double Chocolaty Chip Frappuccino

Here is quick and yummy copycat Starbucks Double Chocolaty Chip Frappuccino. This will surely quench your thirst and cool you down. I hope you will enjoy it as much as we did.
Ingredient:
 2 Tbsp Hot Water
1 to 2 Tbsp Instant Coffee
 1 to 2 Tbsp Sugar
(Mix all of the above ingredients together in a bowl and let dissolve)
 1 Cup Milk (any variety)
 2 Cups Ice (more or less depending on how frothy you like it)
 1/4 Cup Chocolate Syrup
 1/2 Cup Chocolate Chips
1/2 tsp Vanilla Extract
Method:
Put everything in a blender and blend away .Serve with whipped Cream ,chocolate sprinkles/ chocolate syrup.

Mexican Pizza

Here is my version of  a delicious Mexican pizza. Try this once and I am sure you will make this often. This can be a filling lunch,dinner or any time snack.
Ingredients
8 (6-inch) flour tortillas
1 (16 oz) can no-sodium black beans, drained
2 tomatoes chopped fine
1/4 tsp cumin powder
1/2 tsp paprika powder
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
4 oz mushroom, sliced thinly/4 oz soy granules
1/4 red onion, sliced thinly
3 cloves of garlic
1 1/2 cup shredded Mexican blend cheese
Sliced avocado and cilantro for topping
Lime juice
Method:
Heat oven to 350°F.
Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Bake 5-6 minutes or until browned slightly.
While tortillas bake, heat remaining oil in a skillet and cook onions until translucent. Add garlic and tomatoes and saute till the tomatoes break down to a mushy consistency. At this stage add paprika and cumin powder I sometimes even add chicken masala powder in place of cumin and paprika, add the soy granules now if you are using them saute for another 2 minutes. Now add beans and partially mash with a potato masher or the back of a fork.
Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with cheese. Distribute veggies evenly. Bake until cheese has melted and crust turns crispy and lightly browned, approximately 10-15 minutes. Serve with cilantro and avocado. Lime juice really brightens up the dish.

Milk Halwa

I had been away travelling the past two weeks. So on my come back, I thought of re-starting with a sweet treat. This milk halwa is quick and easy to make, yet there is no compromise on taste.
Recipe adapted from A Tasty Challenge
Ingredients:
Milk-3 Cups
Milkmaid-1- 14 oz can/ 397 gm can
All Purpose Flour-3/4 Cup
Tapioca Flour-1/3 Cups
Sugar-2 Cups
Ghee-.1 Cup
Cashew Nut pieces-1/3 Cup
Cardamom Powder-1/2 Teaspoon
Method
Dissolve Flours in 3 cups of Water and strain it into a wide pan.Mix in milk milkmaid and the Sugar Put this on  medium heat and stir continuously till thickened.
When you are able to see the bottom of the pan while stirring.Add the Ghee and continue cooking. Once it starts to leave  the sides, add Cashew nuts and mix well.
When you see small droplets of Oil  oozing out and the Halwa is coming together as a mass, mix in the Cardamom Powder.
Remove it into an oiled pan and level the top off with the back of an oiled spoon.
Let it sit at room temperature and cool completely before cutting it into pieces and serve at room temperature.