Make crunchy tofu- dry tofu out, add salt , pepper, sesame seeds (or panko) and soy sauce. Bake at 400 for 15-20 min
Make the peanut sauce (from America’s text kitchen)
5 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice wine vinegar, 1 tsp chili crisp or more, 2 tbsp toasted sesame seeds, 1 tbsp ginger, 1 tbsp crushed garlic and some hot water to make creamy paste (less than half cup)
Add to noddles with veggies (I did cabbage, scallions, herbs)
Start with one half cabbage, one half onion, few garlic cloves and 2 eggs
Add 2/3 c of flour of your choice – I used a fish fry mix – cornflour, besan anything will work. Add water as needed , now cook on either side
Serve with chimmichuri (parsley, tarragon, mint, garlic, olive oil, red wine vinegar) and some Arabic cheese
This is another Ranveer Brar recipe (https://m.youtube.com/watch?v=kDUQB97bk9k) and requires some effort but it’s worth it! The measurements here are approximate. The seasonings and the water will vary depending on the sourness of the tamarind, the sweetness of the onion etc
The base of the salaan or gravy is a peanut- sesame-coconut mixture. Roast 1/4 cup of peanuts, 3 tbsp of dried coconut and 2 tbsp of sesame seeds till they just start turning color. Low and slow. Grind to a power
Prep 2: roast 3 onions dry at 450 till charred in places. Make a paste
Prep 3: make some ginger garlic paste (about 2 tbsp worth)
Prep 4: cut and roast the baingan (eggplant) with olive oil, salt and pepper at 400 till charred in spots. About 25 min or so and I used 2 medium-large eggplants
Start curry: in a pan – add 2-3 tbsp of oil, a few chopped up green chilies, some curry leaves and the onion paste. Roast on medium for a few minutes, add the ginger- garlic paste and the coconut- peanut- sesame powder (about half cup worth) and roast for a few minutes. Add about 1-2 tbsp of cumin (jeera) powder and 1 tbsp or so of coriander (Dhania) powder. Add about a cup of water and cook at a simmer for 15 min or so. Add 1tbsp of tamarind paste, 1 tbsp of jaggery or sugar and salt to taste. Keep tasting and add cumin, coriander, salt if needed.
Once the curry tastes good, add the eggplant. Make the tadka (tempering) – with oil (about 2 tbsp)- add 1 tbsp of cumin, mustard – once the seeds pop- add some asafetida, 6-7 curry leaves. Add the tempering on the curry.
First make the crust- I used Melissa Clark’s all butter recipe .in a food processor – add 150 gm flour., 1/2 tsp kosher salt and 10 tbsp of cold unsalted butter. Pulse till the butter is broken down to pea size or smaller. Add 2-4 tbsp of ice cold water till the dough just starts to come together. Collect dough, wrap in cling film and refrigerate for at least 1 hour.
Next make the filling. Make 2 cups of bechamel (cook 2 tbsp of butter with 2 tbsp of flour till slightly toasty – about 1-2 min, add 2 cups of milk while whisking and whisk off and on till sauce boils). Now spice up the bechamel – I used a tbsp of Dijon and a large tablespoon of harissa paste and some salt and pepper. Taste it- it’s important that it be delicious
Add your pot pie fillings to the sauce. I used 2 boiled potatoes , some spiced tofu and about half a cup each of peas and corn. Add filling to a deep 9 inch pie pan
Roll out crust- put on pan. Bake at 400F for 30 min till it’s golden. Serve with a salad for a delightful dinner or brunch.
Delhi Girl Meets Food 