Baked Tofu in Fig Sauce

Marinated firm tofu can be pan-fried or baked ahead of time and stored in the fridge. It comes in handy to add to stir-frys and soups for a weeknight meal, or can be simmered in some favorite sauce and served over rice.

In this recipe, marinated baked tofu is simmered in fig sauce, with caramelized onions. I prefer firm or extra firm tofu as it has a solid structure and doesn't fall apart in cooking. Use any favorite store-bought marinade, or curry paste or hot sauce, or just make one up with favorite flavors like I usually do.

The chewy texture from baking, and the infused flavors from marinating makes this a meal in itself. To enjoy as-is, I prefer as little of the sauce as possible, but over steamed brown rice, the rich flavors of the sauce is delicious.

Ingredients:
1 lb Firm Tofu (I like the local brand manufactured by Pacific NW - has a large Panda picture on top)
Marinade: balsamic vinegar, soy sauce, sambal oelek - a tablespoon or so each, mixed
1 medium onion, sliced thinly
Cremini mushrooms, sliced (optional)
1 Tbsp sesame oil


For the sauce:
4 dry figs, chopped finely
6 small dark raisins (optional)
1 Tbsp home-made red curry paste
1 Tbsp Sambal Oelek
1 Tbsp tamarind juice (adjust to taste, it can be quite tart depending on the brand)
salt to taste
water as needed

Preparation

1. Slice the big tofu block into 3/4-inch thick rectangular slabs/slices, and marinate the tofu slabs for an hour (or up to overnight in the fridge)
2. Pre-heat the oven to 400° F and bake the tofu slabs/slices for 25 minutes, flip over and continue to bake another 25 minutes
3. For the fig sauce: Combine the sauce ingredients and grind to a fine smooth paste
4. Heat the oil in a pan and sautée the onions till caramelized
5. Cut the baked tofu into cubes
6. Add the sauce paste, enough water, salt as needed, tofu cubes, and allow to simmer till sauce thickens 
7. Adjust flavors to taste, garnish with chopped dry or fresh figs, cilantro, spring onions

Kale and Chinese Long Green Beans with Coconut and Chilies

Chinese Long Green Beans (Payathanga/Payaru, in Tamil) is usually about a foot and a half long dark green variety of beans that can be cooked up much like green string beans. My mom's standard way of cooking this as a side was Paruppusili, or in the spicy chillies and coconut flavoring.

I like the thick stems of Kale and its sturdy rich leaves. In this simple recipe, Kale and Chinese Long Green Beans are cooked together with a little bit of salt, flavored with some green chillies+coconut paste, and finally garnished with finely grated coconut.

Ingredients
For the coconut+chillies paste:
1 jalapeno (or 3 serrano) chilies, chopped
4 Tbsp grated coconut (dry, unsweetened, or fresh if available)
1 Tbsp fresh or frozen grated coconut, unsweetened

1 Tbsp coconut oil
6 cups chopped Kale
4 cups chopped Chinese long green beans

water and salt as needed

Preparation

1. Combine the chillies and coconut and grind to a fine paste, keep handy
2. Heat the coconut oil in a pan, add the chopped kale and beans, some salt and enough water, cover and cook till done
3. Stir in the chillies+coconut paste, garnish with coconut, serve warm

Brussels Sprouts Fete

We had a bunch of Brussels Sprouts to cook up. After the usual slit-and-stuff or spicy-curry or kootu or sambar, or the few other ways I've cooked them, this time I decided to make a Brussels sprouts fete by cooking it three ways to showcase it and savor it.

For faster finish, I par-cooked the Brussels sprouts in the microwave and then finished them differently for a quick spread.

I. Brussels Sprouts Pan-fried with Black Sesame Seeds, Nigella Seeds, Poppy Seeds, Black Pepper and Coconut Spice Mix

Ingredients: Black Sesame Seeds et al. Spice Mix (Ellu-Molagu Podi), coconut oil, Curry leaves (optional, for garnish), red onions diced, salt to taste

Heat coconut oil in a pan, sauté the onions, add the par-cooked Brussels sprouts, some salt and some of the Black Sesame seeds et al. Spice Mix (adjust to taste).

Of course, any favorite spice mix would be good, I was leaning towards Ras al Hanout but have already shared that recipe here, so, went with the Black Sesame Seed et al. Mix instead.

The Black Sesame Seeds et al. Spice Mix (Ellu-Molagu Podi) can be made in advance and stored in an air-tight container in the fridge for about 3 months. I vary the spices a bit, change the proportions a bit each time I make it. It lends itself to a distinctive flavor for many pan-fried vegetables. On occasion, I heat coconut oil or gingelly oil in a pan, add the spice mix, some cooked rice, season with salt and enjoy the flavored rice as-is.

Ingredients
2 to 3 Tbsp dry grated coconut (unsweetened)
2 Tbsp black sesame seeds
2 Tbsp whole black pepper
1 tsp poppy seeds
1 tsp nigella seeds
1-inch piece of Indian Cinnamon bark

Toast the ingredients lightly till aromatic and grind to a smooth powder. Save in an air-tight container. Refrigerate in warm places (it can go rancid).

Nigella seeds is extensively used in Indian cooking. For this recipe, it can be left out.

---

II. Brussels Sprouts with Asian Flavors

Ingredients: 1 tsp Kecap Manis, 1 tsp Sambal Oelek, 1 tsp Rice vinegar, 1 tsp sesame oil, 2 cups cooked brussel sprouts; 1 tsp toasted sesame seeds (for garnish).

Heat the sesame oil in a pan, add all the ingredients and toss to combine, garnish and serve warm.

---

III. Brussels Sprouts and Manathakkali (Black Nightshade) Vatthal Kuzhambu

Vatthal Kuzhambu is a staple in many parts of South India. (One of my versions of Vatthal Kuzhambu recipe here).

The berries and leaves from Manathakkali (Black Nightshade) plant is also used widely in South India. The dried berries are primarily used to make Vatthal Kuzhambu and the leaves are used much like any other greens, say spinach or mustard greens.

Manathakkali Vatthal Kuzhambu is one of my mom's specialty. Here, I follow the recipe much like my Bittergourd Vatthal Kuzhambu, but add plenty of dried manathakkali berries and curry leaves and garlic cloves. Instead of bittergourd, I use Brussels sprouts.

I like Vatthal Kuzhambu with rice, but also enjoy dipping naan or roti in it and savoring the strong flavor.

Mayocoba Beans in Acorn Squash Puree with Okra Brown Rice

Pinto, Black Turtle, Red Kidney, Black-eyed, Navy, Garbanzo, Adzuki, Cannellini, Lima, Fava, Hyacinth... we've been incorporating so many bean varieties into our diet over the years, just what we are able to find at the local markets, nothing exotic.

And, for the first time, a couple of weeks ago, I noticed the Mayocoba or Peruano beans at the grocery store, and promptly bought some to try. Turns out there was some controversy over these beans regarding patents.

These yellow-tinged off-white Peruano or Mayocoba beans are as large as pinto beans. At first, I thought they might taste much like cannellini or navy beans. But, I was pleasantly surprised to taste the rich flavor and meatier feel, which makes for good refried beans.

I soaked it overnight, and cooked it on stovetop, with some salt and brown sugar, till soft and firm but not mushy - about 30-40 minutes for 1½ cups of dry beans in 4 cups water. For refried beans, I prefer to pressure cook it till mushy.

Sometimes, I find it handy to cook and puree the squashes and add them to soups/curries/stews as a base/gravy. I had some acorn squash purée handy which I used here. But, tomato purée or even roasted red bell pepper purée, or a combination of them might taste fine too.

Ingredients
For the Mayocoba beans:
1 cup acorn squash purée
1 cup cooked Mayocoba beans
1 small yellow onion diced finely
1 small carrot, shipped (optional)
1 tsp Madras Curry powder
1 tsp cayenne pepper powder
1 tsp brown sugar
salt to taste
cilantro for garnish
water as needed

Sauté the onions, add the beans and the rest of the ingredients, cover and simmer till flavors meld, garnish and serve warm with bread or rice.

For the Okra Brown Rice:
2 cups cooked brown rice
1 small red or yellow onion, diced
1 tsp minced garlic
6 medium okras cut on a bias to 1-inch pieces
1 small carrot chopped
Spice Mix: 1 tsp cumin powder, 2 tsp coriander powder, 1 tsp ground/crushed oregano, 1 tsp cayenne pepper, 1 tsp paprika powder, 2 tsp dried parsley
salt to taste
1 Tbsp olive oil or hazelnut oil or even coconut oil for a strong tropical flavor

Combine the spice mix, stir well and store in an airtight container. Use as much as needed for flavoring the rice.

Heat the oil in a pan, sauté the onions, add the garlic, a tablespoon of spice mix, okra and stir fry till aromatic; add the cooked brown rice, stir well, adjust seasoning to taste. Garnish and serve warm.

Green Leaf Salad with Spicy Sesame Bliss Dressing

A wonderful 2012 to you all!

As I look back at last year's recipes, I noticed that the frequency of posts here have lessened considerably. Not necessarily because I don't cook as much anymore, but, possibly because I fall back to the staples more in Winter - variations of soups/stews, casseroles, and such - and have pretty much shared them all a little too enthusiastically.

Salads have become such an integral part of the meals at home that I rarely think of writing about it. Just toss together available vegetables and greens, top with dried fruits and nuts as preferred, drizzle on some favorite creamy dressing or light vinaigrette... aha! it's the dressing that makes the salad for me. So, I can still write about salads here while showcasing the current favorite dressing.

And, I am rather finicky about the balance of flavors in the dressing/vinaigrette. Too much vinegar and it sets my teeth on edge; too much oil and it feels slimy; too much flavorful herbs and spices and it smothers the fresh vegetables...

For a while, the Pomegranate Red Wine Berry Chili Vinaigrette was the top favorite. It seemed like I couldn't have enough of it. The kids loved the strong flavors of it and preferred it as a dip for their hunk of sour dough bread on and off.

However, starting this year, this Spicy Sesame Bliss Dressing has become almost an obsession. I tried a few variations - cider vinegar, nutritional yeast, balsamic vinegar, garlic, herbs - before arriving upon this combination that has vaulted to the top favorite spot among salad dressings. This recipe is inspired by my mum-in-law's that I recently tasted.

Wheat germ and nutritional yeast are usually well-stocked in my kitchen and I try to incorporate them judiciously in the recipes. Packed with protein and many nutrients, wheat germ is one of the favorite ingredients in this dressing. As always, adjust flavors to taste and enjoy!

Ingredients
2 Tbsp Tahini (all natural sesame paste)
2 Tbsp wheat germ
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp Sambal Oelek

1 tsp freshly grated ginger
1 tsp ground paprika
3 to 4 Tbsp water

Blend all the ingredients except water to a smooth paste, add a little water at a time and blend to desired consistency.