Around The World On Your Plate

Ingredients: 1 tablespoon of oil 1 teaspoon of garlic minced 2 scallions chopped Handful of enoki mushrooms cleaned and washed (roots cut off) 1 cup cubed firm tofu 3 cups vegetable stock 1 tablespoon dark soy sauce Salt and pepper to taste A small portion of rice noodles (approximately 50 grams) Method: Heat oil in a pan and saute garlic for a minute. Next add the scallions (white) and saute well. Now add the enoki mushrooms that has been cleaned and washed. Pour in the vegetable broth and add tofu.  Next add soy sauce and adjust salt and pepper to taste. Bring it to a boil and turn off the heat, add the rice noodles. Garnish with scallions (green) and serve immediately.

Ingredients: 2 cups cooked rice 2 medium sized potato peeled and cubed 1/2 cup green peas 1 tablespoon kasuri methi 1 -2 teaspoons red chili powder 1 teaspoon turmeric powder Salt to taste 1 tablespoon oil 1 teaspoon mustard 1/8th teaspoon asafetida (hing) Method: Heat oil in a pan on medium and add mustard seeds and let them pop.  Next add a pinch of hing. Next add the cubed potatoes and saute well.  Add turmeric powder and red chili powder and mix well. Next add green peas and kasuri methi leaves and mix well. Adjust salt to taste and add water to cook the vegetables.  Once the vegetables are cooked, add rice and mix until everything is well incorporated. Turn off the heat and add a teaspoon of fresh lemon juice.  (optional) Tips: This works well with left over rice and as an easy lunch box recipe. You can skip adding red chili powder if making for kids.

Ingredients: 2 teaspoons of rapid rise yeast 1-1/4 cup of water (110 F) 1 tablespoon of oil 1 teaspoon of sugar 1 teaspoon of garlic salt 1 teaspoon of minced parsley 3 to 3-1/2 cups of all purpose flour & extra for dusting Method: Mix 3 cups of all purpose flour along with garlic salt and parsley and set aside. Heat water till it reaches a temperature of 110 degrees Fahrenheit and add yeast and sugar and let it proof. This should take approximately 10 minutes depending on the type of yeast. Once it becomes foamy, add it to the flour along with a tablespoon of oil and knead into a soft dough.  Use the remaining half cup of all purpose flour if it becomes too sticky.  Once the dough comes together, place it in a greased bowl and set aside in a warm spot to double. If you are using active dry yeast, this may take up to an hour or more.  With rapid rise yeast, it should be around 30 minutes. Generously flour your work surface and punch down the do

Ingredients: 2 tablespoon of oil 1 medium onion sliced 2 cloves of garlic minced 2 Thai green chili pepper slit (optional) 2 scallions chopped 1/4 cup of red & green bell pepper & carrots sliced 1/2 cup tofu cubed 1 tablespoon soy sauce 1 tablespoon Thai chilli sauce Salt and white pepper to taste 2 cups cooked rice Method: Heat oil in a pan and begin to saute onions, scallions, and garlic along with the slit green chilli.    Once the onion is translucent, go ahead and add the vegetables and tofu and saute well. Make sure not to overcook them. Next adjust salt and white pepper to your taste.  Also do remember that soy sauce is salty so, do not add too much salt. Add rice and mix gently until well coated with the sauce and turn off the heat. Garnish with scallions (greens) and serve hot.   You can also garnish with roasted peanuts. Tips: If using a wok, coat it evenly with oil before you begin to cook. Use of green chilli is complet

Cooking time:  About 20 minutes Serves: 2 Ingredients: 1 cup rice  (washed and soaked for half an hour and drained) 2 cups of water 1-2 tablespoon of oil 1 teaspoon cumin seeds 1 inch piece of cinnamon stick 3-4 pepper corns 4 cloves 2-3 green chillies slit 1/4 cup each of green peas, bell pepper, and carrots salt to taste Method: Heat oil in a pan on medium and saute all the spices and green chillies. Next add the vegetables and saute for a minute.  Season with salt. Next add the water and bring it to a boil. Now add rice and mix well. Cook on medium heat for about 8-10 minutes. Once done, fluff the rice with a fork and serve hot.

Ingredients: 1 tablespoon oil 1/2 cup onion chopped  3 garlic cloves, chopped 1 cup roasted tomatoes, undrained or 2 medium ripe tomatoes cubed 1-1/2 cup spinach leaves  1/2 teaspoon Italian seasoning 1-1/2 teaspoon hot pepper flakes (or to  taste) 1/2 teaspoon garlic salt Salt and pepper to taste 200 grams of pasta of your choice 1-1/2 cup of vegetable stock or  water   Cilantro/basil/spinach to garnish Method: In a pan on medium heat, add oil and saute onion and garlic until light golden brown. Next add all the remaining ingredients and mix well.  Adjust salt to taste and cook covered on medium heat. Stir occasionally so as to prevent burning.  Once the pasta is done, cook uncovered for 2-3 minutes and serve hot. Tips: You can garnish with cheese of your choice. You can skip on the cheese and garnish with fresh cilantro or spinach or basil.