Shiitake and Tofu Stir Fry
Yes, the looks like one sad pile of brown things that didn’t belong together. However, they tasted pretty good. And that’s because shiitake is so flavourful, it could lift any boring dish. This was my first time cooking shiitake and I wanted to pair it with something that wouldn’t take away from it. Enter, tofu. Tofu essentially soaks up anything that’s around it. Simply put these two together with some soy, chilli, ginger and garlic. Easy and quick dinner in under 20 mins.
Crushed Cucumber Salad with a Soy Miso Dressing
It’s what you think it is. Cucumber, crushed and served with a dressing. As simple as that. I recently saw someone on I follow and admire on Twitter post her meal which had this cucumber crushed and served on the side. Given how hot it still is in this part of the country, a cucumber salad seemed ideal. Well, I took it to my friend’s place and it was a hit. You can make this is in 5-8 minutes and is a great addition to your dinner.
Batate Saung / Potatoes in a fiery sauce
..well, as fiery as you want it to be. Batate saung traditionally is a Mangalorean dish. If I have to narrow it down further, it’s a Konkani dish. Konkani style fare is most sought after vegetarian food in Mangalore, as I remember it. That’s why grandma took on to making some of them at home regularly. Most of their dishes are light and relatively healthy. But this batate saung was something else. Fiery, sour and delicious. Using only onions, potato and a spice paste with chillies, coconut, coriander seeds and tamarind, this one takes just about 15-20 mins to make.
Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut
This one’s no different from the beans aajadina I had cooked recently. This one too uses the same coconut mixture in the end to be stirred in. Ivy gourd, from what I’ve seen and eaten around here, is almost always cooked to death. Well, that’s true for most vegetables. Homemade or not, these lovely crisp veggies are often overcooked with so many spices that you won’t know what you’re eating. I guess that’s why many twitch their face when they see these vegetables being served at lunch in the office or at home. Thankfully, I’ve grown up eating vegetables cooked lightly so they retain their colour, shape and original taste.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.