Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Tofu Pad Thai Noodles

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Tofu Pad Thai Noodles

Serves: around 4 persons

Ingredients:

  • 8 oz packet of pad thai noodles or any rice noodles
  • 1 red or yellow bell pepper sliced
  • 1 big carrot thinly sliced
  • 3 bunches of scallion or spring onions (chop both greens and onions seperately)
  • ¾th packet of extra firm tofu or 2-3 eggs beaten (see notes below)
  • 2 tablespoon crushed roasted salted peanuts
  • 4 lemon wedges
  • 2 garlic cloves chopped
  • 5-6 tablespoon Pad thai sauce (I used store brought)
  • 2 tablespoon Sriracha sauce (optional if you want spicy)
  • 4 tablespoon olive oil
  • Salt and pepper to taste

Method:

  1. Cook noodles according to the instructions on the packet.
  2. Wash and cut the vegetables. Get tofu and drain the water from the package. Place the tofu on 2-3 layers of paper and place 2-3 layers of paper on top of it. Place a weigh on top layer of paper. Let it sit for 15 minutes.
  3. Add 1 tablespoon oil in a pan. Make square pieces of tofu and add them to the pan. Fry until the pieces are crisp and golden brown. Remove from the pan and keep it aside.
  4. If you are using eggs, beat them together. Add salt and pepper. Heat a tablespoon oil in a pan and pour in egg mixture. Allow to cook. Flip it to other side and cook again. Transfer the ready omelette on the plate. Cut the omelette into medium thin stripes. Keep it aside.
  5. Add remaining oil in a wok. Add chopped garlic. Add chopped onions (from scallions) and saute.
  6. Add rest of the vegetables(except greens) and tofu or egg omelette. Cook for 2 minutes, stiring in between. Add pad thai sauce, sriracha sauce, salt and pepper
  7. Add noodles and bring the heat to simmer. Toss everything to combine. Cook for a minute.
  8. Serve immediately with crushed peanuts,chopped greens and a lemon wedge on top.

Notes:

  1. Add more or less vegetables as per your choice. Adjust the seasoning accordingly.
  2. You can add bean sprouts.
  3. I like sriracha sauce to make it spicy. You can use any chilli sauce or completely avoid to make it mild.
  4. I like to add protein to my noodles. So, I use tofu or eggs. Sometimes both. You can avoid this too and add only vegetables. The tofu packet I used was 14oz.
  5. Pad thai sauce has tamarind sauce, water, soy sauce, brown sugar, chilli sauce, salt, and pepper.
  6. Usually, for cooking noodles, I use a large pan and add water and salt in it. Start boiling and add noodles. Cook for 5-7 minutes. Make sure they are not overcooked. Drain and set aside. Drizzle some oil to avoid stickyness.
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Date and Walnut Cake

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Date and Walnut Cake

Ingredients:

  • 1 cup all purpose flour + 1 teaspoon all purpose flour
  • ½ cup oil
  • 1 teaspoon baking soda
  • ½ cup brown sugar
  • ½ cup dates (around 20) + 3-4 dates chopped
  • ¼ cup broken walnuts + 1 tablespoon chopped walnuts
  • ¼ teaspoon ground cinnamon
  • ½ cup milk + 2 tablespoon
  • Pinch of salt
  • Cake pan (I used wilton oval pan 7 3/4 x 5 5/8)

Method:

  1. Soak half cup dates in half cup warm milk and keep them aside for 2 hours.
  2. Add soaked dates with the milk in a grinder. Make a fine paste. Add oil and grind again everything.
  3. Preheat oven to 350℉.
  4. Mix dry ingredients (all purpose flour, baking soda, and brown sugar) in a bowl.
  5. Add dates-oil-milk mixture to the dry ingredients. Add 2 tablespoons of milk and ¼ cup broken walnuts to the mixture. Mix once again.
  6. Add 1 teaspoon all purpose flour in a small bowl and add chopped 3-4 dates and 1 tablespoon chopped walnuts. Make sure the nuts get well coated with the flour.
  7. Grease the pan with the baking spray. Pour the batter. Add coated nuts and give a stir.
  8. Bake for 30-35 minutes or until the toothpick inserted comes out clean.
  9. Remove from the oven. Allow it to cool for 10 minutes in the pan. Transfer it to wire rack to cool completely.

Notes:

  1. The baking time is different for everybody depending upon the oven and baking pan size.