Burmese Tofu With Garlic Ginger Soy Sauce#EatTheWorld

This makes a fresh, delicious meal with a flavorful garlic, ginger and sauce. 
Makes 3-4 servings 
Ingredients
400 Grams Extra Firm Tofu
2 Tablespoons Peanut Oil / Olive Oil
2 Scallions - finely chopped
1 inch Fresh Ginger - minced
5 Cloves Garlic - minced
3 Tablespoons Light Soy Sauce
1 Tablespoon Toasted Sesame oil
1 Tablespoon Rice Wine Vinegar

1 Tablespoon Red Chilly Sauce 
1 Teaspoon Chili Flakes
1 Fresh Red Chilly - chopped - optional
Sesame seeds, for garnish - optional
Chopped Coriander leaves - for garnish -optional

Method

Pat the tofu with a paper towel until dry.  Cut into 2" cubes.
Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan  and let fry for  until brown on the pan side. Keep on flipping the sides until all sides are brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
Mix together the, ginger, garlic, chopped fresh red chilly, all the sauces, sesame oil, rice wine vinegar, and chili flakes to make the sauce.

In another pan add the sauce, when the sauce  comes to a simmer switch off the flame add in scallions.
When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the coriander leaves / green scallions.
You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days. Enjoy this satisfying dish!!

Labels: Eat the World, Burma, Tofu, Soy Sauce, Asian Cuisine, Vegan, Gluten free, Keto, Low Carb, Vegetarian

Check out all the wonderful Burmese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Burma
•  Tasty Trio from Myanmar by Culinary Cam
• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe
• Chile Garlic Oil Noodles ;by A Day in the Life on the Farm
• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures 

Flying Saucer - Toaster Sandwich /Jaffle#SundayFunday

I call this sandwich a Flying saucer because it looks like a disc-shaped flying craft. You give this to a child with this name, he or she will happily enjoy it. This how I use to give this to my daughter when she a little girl and very often she would say Ma make for me flying saucer. If you have leftover potato sabzi then this is even quicker, I make this sandwich with whenever there is leftover potato sabzi. These are also know as jaffle in Australia.
Ingredients
6 Slices White bread
1 Cup Potato Sabzi
100 Grams Butter
Tomato Ketchup to serve
Method
Spread butter on all the sides of bread, spread the potato sabzi on one slice. 

Cover with second slice, place it in the toaster place, put over medium flame, turning occasionally on both side until done ( see pic).

Serve with ketchup.

Labels: Potato, Sandwiches, Vegetarian, Kids delight, Jaffle, Australia

For Sunday Funday we are sharing recipes with "Potato". 

Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
Gnocchi and Team Gorgonzola Cream by Culinary Cam
Matar Bateta Nu Shaak by Mayuri's Jikoni
Potato Smiles |by Amy's Cooking Adventures
Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories |
Smothered Potatoes and Sausage | Food Lust People Love

Keto Dairy Savory Crepes With Almond Flour#SundayFunday

I love crepes for breakfasts, so I made these large crepes for me to enjoy. These crepes are dairy free, these we good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Sunday Funday

Chettinad Mushroom Masala#Alphabet Challenge

Button mushrooms sautéed in spicy Chettinad curry. Happened to taste this dish at a local Indian restaurant, since then wanted to try it out myself. Tried this recipe with my own blend of Chettinad spices and it turned good and it's a superb recipe. Chettinad Masala powders have special ingredients which gives the unique taste to the dish.

Ingredients

To Dry Roast Each Separately
3 Dry Kashmiri Red Chilies
1 Tablespoon Heaped Coriander seeds
¾ Teaspoon Cumin seeds
1 Teaspoon Poppy seeds
1 Teaspoon Split Roasted Gram / Pottukadalai/Dalia
1 Tablespoon Heaped Grated Dry Coconut or Desiccated Coconut
To Grind along with the above Roasted Ingredients
5 Shallots/Sambar Onion
1" Piece Ginger
5 Cloves Garlic
5 Curry leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Kerala Garam Masala
Other Ingredients
200 Grams Button Mushrooms - chopped
1 Large Tomato - chopped
1 Green Chilly - slit
1 Bay leaf
2 Small Piece Dagdful /Black Stone Flower / Kalpasi
5 Curry leaves
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Oil
125 Ml Water

Method
Clean, chop the mushrooms, cut them into pieces and keep aside. Slice them vertically for a even look.

Dry roast the ingredients separately will each releases an aroma . Let them all cool. Grind all the spices and coconut powder in a spice blender/ mixer and powder them to fine texture. This is your dry masala powder. To this add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the mixer will be sufficient to chop the onions and ginger garlic. 

Keep this wet masala ready for the preparation.

In a kadai, heat oil and toast the bay leaves, dagdful, green chilly and some curry leaves. Now add the wet masala mixture and fry along for few minutes.

Add the sliced mushrooms and tomatoes at this stage and add half cup of water. Cover and cook for 5-6 minutes over low flame.

Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick consistency, over low flame for the oil to separate.

Now garnish with chopped coriander and curry leaves and switch off. Serve as a side with rice or roti of you choice, this goes well with idli and dosa too!

My Notes
Poppy seeds & split roasted gram is added to give thickness to the gravy.

Labels: Alphabet Challenge, South Indian, Mushroom, Vegetarian, Sabzi, Side Dish, Indian
Let's take a look at the recipes being shared today with Alphabet "C" 

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

Keto Broccoli & Tomato Soup#SundayFunday

This Broccoli & Tomato Soup that is thick, creamy and delicious. The bright color should perk your winter up too! It has such great flavor, nutritious, light and can be served hot or cold.

Serves 6
Ingredients
1 Small Head Broccoli - chopped
1 Small Onion - chopped
2 Cloves Garlic - chopped
6 Medium Tomatoes - cut into quarters
2 - 3 Cups Vegetable Stock
1 Tablespoon Olive Oil
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Black Pepper powder or to taste
A Dash Of Red Chilly Flakes - optional

Method

Heat the oil in a large pan/kadai.
Add the onion and garlic and sauté till the onions start to caramelize. Add the broccoli and sauté for another 2 minutes.
Add the tomatoes and stock, bring to the boil, cover and cook until the broccoli is tender.
Blend with either a hand blender or food processor. Season with salt and pepper to taste.

Enjoy! This is a thick tasty soup and a good way to sneak broccoli into your loved one's diet. They will never know, it's a delicious soup

My Notes
This is a thick soup, you may want to add more stock if you prefer a thinner consistency.

Labels: Soup, Broccoli, Tomato, Garlic, Keto, Low Carb, Vegetarian, International Cuisine, Sunday Funday

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe