Aloo Tomato Tikkas

Tikka means a cube or a piece, which is marinated in spiced yogurt mixture for few to several hours to tenderize meat or vegetables naturally and absorb the flavors. Then tikkas are grilled in oven, on grill pan, tandoor, or barbecued. I always use little sugar in marinade because it helps to create a great charred crust on tikkas without making them sweet. Spice things up with these tangy Aloo Tomato Skewers, along with an easy Cilantro and yogurt sauce.

1. Strain greek yogurt in the strainer and keep a bowl under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.

2. Poke 4 Medium Red Potato with fork and parboil it in salted water.

3. Time to make marinade, for that you will need :-

1 tsp Ginger Paste
1-1/2 tsp Garlic Paste
1-1/2 tsp to 2 tsp Thai Green Chili Paste
1/2 tsp Cardamom Powder
1/2 tsp Coarsely Ground Ajwain Powder
2 tsp Turmeric Powder
1-1/2 tbsp Cumin Coriander Powder
1-1/2 tsp Garam Masala or to taste
1 tsp Kashmiri Red Chili Powder (Mild)
1-1/2 tsp Sugar (Optional)
1/2 tsp Hing
Salt to taste

4. Take thick or hung yogurt in a bowl.

5. Add all the spices along with salt. Mix well.

6. If it's too thick add 1-2 tbsp water.

7. Now add 1 tsp Kasuri Methi

8. Followed by 1-1/2 tbsp Rice Flour. Mix well.

9. Cut the potatoes into 1 inch pieces, and add into the yogurt marinade along with Cherry Tomatoes.

10. With your clean palms, gently mix or massage all the potato pieces and cherry tomatoes should be coated with marinade. Cover the bowl with plastic wrap and let it marinade in the fridge for at least 2-3 hours.

11. In the mean time let's make a sauce. Grill thick slices of 1 beef steak tomato or 2 Medium tomatoes on griddles on both sides with little salt and pepper. Let it cool.

12. In blender, pour 1/2 cup Yogurt, 1-1/2 tsp to 1 tbsp Honey,

13. Handful of chopped Cilantro, pinch of Cayenne Pepper,

14. Grilled tomato with salt.

15. Make sauce, Pour into the container and let it chilled in fridge.

16. Start heating grill pan on medium heat, and spray lightly with non stick cooking spray.

17. Submerge wooden skewers in the water for 10-15 minutes before using. You Can use metal skewers too. Arrange the Potatoes and Cherry Tomatoes on the skewer, brush with olive oil from all the sides.

18. Grill the skewers on hot grill pan for 2-3 minutes on each sides.

You can BBQ them on Gas or Charcoal grill too..

19. When they look charred from all sides, take them out from skewers or arrange them on plate, sprinkle Chaat Masala and Squeeze lemon juice on top of them.

Garnish with chopped Cilantro and serve with Sauce.

Enjoy...

Stuffed Tomatoes W/ Tofu & Black Beans

Today I am sharing very easy to follow delicious Baked stuffed tomatoes recipe. I used feta cheese in the stuffing and combination of black beans, tofu,and feta cheese is incredible. There is little use of ketchup in this recipe because I love little sweet and tangy taste in my stuffing but one can totally skip ketchup. I used Beef Steak tomatoes from Costco, they are super juicy and they hold their shape very well after baked. Make sure to choose ripe and firm tomatoes but too ripe and soft. They're best eaten warm, right out of the oven, although leftovers reheat nicely too. This dish is easy to put together, and while it could be served as an entrée or even main meal.

1. Cut the tops off the Beef Steak Tomatoes.

2. Scoop out tomato juices, seeds and flesh into bowl, using a melon baller or a small spoon.

3. Keep tomato pulp aside. You can put tomatoes upside down on paper towels and allow to drain for a minute.

4. Heat 1 tbsp Olive Oil in pan. Cook 1 medium Red Onion (Chopped), and 1 tbsp Garlic paste for 2-3 minutes on medium heat.

5. Add 3/4 cup boiled Back Beans,

6. Next add scooped tomato pulp with juice into the pan. Mix well and let it cook for 2 more minuets.

7. Now time to add 1 cup chopped Firm Tofu.

8. Next goes in spices, add 1 tbsp Cumin-Coriander powder, 1 tsp Garam Masala or Curry Powder, 1 tsp Turmeric Powder, 1-1/2 tsp Dry Oregano, 1 tsp Cayenne Pepper,1-1/2 tsp Ketchup (Optional), and Salt to taste. Mix it and let masala cook for 1 minute.

9. Turn off the heat and add 1/4 cup Crumbled Feta Cheese, 1/4 cup Thawed Peas, and lots of Fresh chopped Cilantro. Mix it very well taste and adjust seasoning. Cover the pan and let it sit for 15 minutes.

10. In the mean time preheat your oven on 400F.

11. Grease baking dish with olive oil and keep aside. Arrange tomatoes cut side-up in baking dish then spoon mixture into tomatoes.

12. Sprinkle little seasoned breadcrumbs on top and drizzle lightly with olive oil.

13. Bake uncovered for 30 minutes, or until tomato walls are soft. Broil it for 2 minutes on low.

Serve Hot.

Enjoy...

Penne With Sun-Dried Tomatoes & Olives

I have here No Sauce pasta dish that are tossed with some great flavorful ingredients. Star Ingredients in this dish are Black-Green Olives, Sun Dried Tomatoes, and Mascarpone Cheese. Black Olives are ripe and sweeter, Green Olives are firm and has a salty bite in it. Sun Dried Tomatoes are little chewy and sweet and creamy Mascarpone Cheese makes this Pasta delicious without any sauce.

1. Heat 1 tbsp of Extra Virgin Olive Oil in pan over medium-low heat, and add 4 thinly sliced Shallots and 4-5 chopped Garlic cloves

2. with salt and pepper.

3. sauté until tender and caramelized.

4. Add cooked Al dente Penne Rigate into the pan

5. Stir in the room 1/2 cup temperature Mascarpone Cheese, 2 tbsp of Milk or Cream, and 1/4 cup of the reserved pasta cooking water. Toss gently over lowest heat until fully coated and cooked through around 2 minutes.

6. Add 1/2 cup Julienned Sun Dried Tomatoes, 3/4 cup Mix Black & Green Olives (Whole/Halved) with 1-1/2 tsp Italian Seasoning. Mix it well, let it cook for 1-2 minutes.

7. Remove Pasta from the pan into the serving bowl, sprinkle some grated Parmesan Cheese, and Red Pepper Flakes on top.

Serve With Salad smile emoticon

Enjoy...

Tofu Steak

Grilling/BBQ season is coming up in few months, and this recipe is sure to please your taste buds whether you grill on a grill or on a pan on a stove. I marinade Tofu in soy sauce, sesame seeds oil, few asian spices, and one special ingredient - Liquid smoke. It gives not just flavor but that amazing barbecue aroma to the dish. I serve this tofu steak with arugula and fresh orange segments in one perfect marriage of sweet, sour, and a little bitter tastes. It also goes well with grilled vegetables. One thing to keep in mind is to use extra firm tofu as it stays intact on grill unlike their soft, and medium firm counterparts. Also marinated tofu should be cooled in refrigerator for around 15-20 minutes.

Ingredients :-

1. 1lb Extra Firm Tofu, 

1 tsp Smoked Paprika
1-1/2 tsp Cumin Powder
1 tsp Chines Five Spice
1-1/2 tsp Oregano
6-7 Garlic Cloves, finely chopped
1 tsp Sambal (or to taste)
1-1/2 tbsp Schezwan Sauce (or to taste)
1-1/2 tbsp Plum Sauce
1-1/2 tbsp Lite Soy Sauce
1-1/2 tsp Liquid Smoke
1 tsp White Vinegar
1 tsp Sesame Seeds Oil
1-1/2 tbsp Olive Oil
Salt to taste

2. Drain off the water from Tofu,

3. cut in half lengthways and sideways to make 4-5 ‘steaks’ and let them on paper towel for 15 minutes.

4. In bowl, mix sesame seeds oil, olive oil,

5. add chopped garlic, smoked paprika, cumin powder, oregano, Chinese five spice, mix.

6. Next goes in sambal, schezwan sauce, plum sauce, soy sauce, liquid smoke, and salt.

7. Whisk this marinade for 2 minutes.

8. Now take deep dish, pour some marinade first,

9. arrange tofu steaks in it. Spread sauce on top of tofu, cover with cling wrap, and refrigerate for 15 minutes.

10. Pre heat grill pan for 4-5 minutes on medium-high heat.

11. Grease grill pan with cooking spray.

12. Sear tofu each side for 3 minutes.

13. Spread little more marinade on steaks.

14. Flip the tofu steak, apply little more sauce, and sear on other side for 3 more minutes.

Serve hot on bed of baby arugula and fresh orange segments.

Enjoy...