Spicy Tofu Lettuce Wrap

Main Filling
2 tsp. Olive oil
1 medium Onion, thinly sliced
1 large Carrot thinly sliced
1 cup thinly sliced bell peppers
small bowl of spring onions
1 Tbs. minced fresh ginger
2 cloves garlic, minced
1 bowl extra-firm tofu, crumbled
2 tbsp Finely chopped peanuts
2 Tbs soy sauce
4 Tbs. chilli sauce
1tbsp Vinegar
Salt to taste
Iceberg lettuce leaves

Directions
To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, and garlic, and cook until onions are soft and beginning to brown. Add carrots, bell pepper and fry them for 5mins. Add chopped peanuts and fry for a while.
Later add crumbled tofu and cook 4 minutes, or until heated through. Stir in soy sauce, chilli sauce, and vinegar, salt . Lastly add the spring onions.
Transfer to a bowl.

Place lettuce leaves on platter, and set out the tofu mixture in between and wrap the lettuce leaves with a toothpick.

PINEAPPLE ORANGE SORBET

INGREDIENTS: 8 Servings
•1/2 cup water
•1/2 cup granulated sugar
•1 cups orange juice
•1 tablespoon lemon juice
•2 cups pineapple Juice or Canned Pineapple with juice
•2 teaspoons freshly grated orange zest
DIRECTIONS
1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. Puree pineapple until smooth. Seive the juice until smooth.
3. Transfer to a metal bowl, and stir in lemon juice, orange juice,pineapple juice and orange zest.
4. Freeze until slightly firm, but not frozen.
5. Process mixture again in the food processor or beat with an electric mixer until smooth.
6. Transfer to a freezer container or a tupper ware and freeze until firm, about 2 hours.

MATRI

Ingredients:
1cup Plain flour (Maida)
1tbsp Ghee or oil
Salt to taste
1/4tsp Ajwain seeds (Carom Seeds)
Warm water for kneading
Oil for deep frying

Method:
1. Measure 1cup of Flour and add 1 Tsp of Salt and 1tsp of Ajwain seeds.
2. Then, add in 1/2 a cup of either melted clarified butter or Vegetable Oil.
3. Mix together using your hands. DO NOT MAKE DOUGH YET!!
4. Then, add in some warm water, as you start mixing the flour into dough.
DO NOT ADD IN TOO MUCH WATER!!
5. Take a roller and roll the dough till the dough becomes very thin.
6. Now, with a cookie cutter make small round shapes or in any shape you like. 7. Later prick the individual shapes with a fork, so that the dough doesn’t rise up like a puri while frying. 8. Deep fry them on a medium flame slowly. MAKE SURE THE OIL IS NOT TOO HOT, OR IT WILL BURN THE MATRIS AND WILL NOT GET COOKED INTERNALLY!!
9. Fry till they are Crispy Gold in color.
10. Cool it before you store in an air tight container.
11. Serve as snacks with tea or Coffee.

Misri Roti

“Misri Roti” the name itself sounds so delicious. This is the first recipe I learnt from my aunt. One of the easiest recipes I have ever made. It is a very yummy treat for everyone during any season and can be made in just a few mins time.

Making time: 20 mins
Makes: 25 pieces

Ingredients:
1 cup plain flour (Maida)
1 cup sugar granulated or confectionary sugar
1/2 cup melted ghee (clarified butter)
1/2 tsp cardamom powder
Mix of chopped almonds and pistachios
Pinch of Saffron

Method:
1. Pre-heat the oven at 350*F
2. Mix sugar, cardamom and melted ghee together well to get a smooth consistency.
3. Add flour to the above mixture to make nice dough.
4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick in height and sprinkle some chopped almonds and pistachios. Also, sprinkle some saffron on it.
6. Cut into desired shapes with a cookie cutter or just spread the dough flat on a baking tray and Bake for 15 mins or till it is light golden brown in color.
7. Later cut square shapes when it is a little hot.
8. Serve it cool or hot.

Malpua

Ingredients:
1-1/2 cups wheat flour
4 tbsp yogurt or curd
3 cup water
4 cup sugar
A pinch of saffron
Almonds
Pistachios

Cooking Instructions:
Syrup: Mix water and sugar in the pan and boil till it gets thicker. Add saffron to it. Check by dipping a spoon in it. It should not be too thick or thin. Keep the syrup aside.
Malpua :
1. Mix flour, yogurt and 4-8 tablespoon of water. Mixture should wrap on the spoon but it should not stick (Like Dosa Batter). Use more water if needed.
2. Heat oil in a pan. Pan should be less then half full by oil. Heat the oil on medium high.
3. When it’s quite hot, drop large ladlefuls into the oil to form circles.

4. Typically the dough will sink and line the bottom of the pan and rise up in the shape of a disc. If it sticks to the pan and doesn’t spread add a little more water or if spreads out very thin add a little more flour.
5. Fry it from both side till its golden brown and crisp. While pouring the mix keep the gas on medium high heat and reduce it while frying to make it crisp.
6. Drain and pat off the oil. Soak in sugar syrup for 2 mins.
7. Sprinkle some pistachios and almonds chopped and serve hot.