Shakshuka/ Menemen, a dish very popular in Turkey, North Africa and Middle East, is one of the easiest meal to prepare, takes about 35-40 mins from start to finish. It consist of easy pantry ingredients such as eggs, tomatoes, onions, bell pepper etc., and you can add or remove some ingredients according to your taste. You can have it either for breakfast, lunch or dinner. One thins to remember is that it’s not a stand alone dish therefore, you might need bread or crackers to go along with it. Scroll down if you want to try this absolutely amazing dish for yourself.
Ingredients 1. 400g crushed tomatoes 2. 1 big capsicum sliced 3. 2 medium onions sliced 4. 2-3 Red chilies 5. 200ml Yoghurt 6. 4 eggs 7. 2 Tbs sugar 8. 2 Tbs oil 9. Salt to taste 10. 2-4 cloves of garlic, crushed 11. Chopped parsley or coriander (optional mint) 12. Optional Spices to taste (paprika, black pepper, cumin, coriander, turmeric) 13. Pita bread/naan/sourdough bread/crackers
Method: 1. Heat the oil in stainless steel pan or a cast iron skillet 2. Sauté the onions, capsicum and chilies until they become soft 3. Add 400g of crushed tomatoes along with 2tbs of sugar while mixing. You can also add optional spices of your choice. Let it cook until the water starts to evaporate and the sauce becomes thick enough 4. Then with the help of a spatula create 4 pockets (holes) and break the eggs into each pockets 5. Cover the pan and let it cook at low heat for about 5 mins. While waiting for the eggs too cook, prepare the yoghurt. In a bowl take 5-6 tbs of yoghurt and add some pressed/crushed garlic, some seasoning of your choice and beat it until you get a creamy mix 6. Check if the eggs are done enough (I.e., the whites have set but the yolk should still be runny) 7. Take it off the heat and sprinkle some chopped parsley or coriander on top 8. Serve it with bread and yoghurt. Enjoy!
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Egg is an important ingredient for traditional baking. It provides structure and stability within the batter. It also acts as emulsifiers or thickener for sauces and creams. Eggs add moisture to the product and can also be used as a glazing agent.
Although they are important for baking, these days many people don’t eat eggs for multiple reasons. However, this should not stop anyone from enjoying a delicious chocolate cake or cookies or even meringues.
To let people enjoy their favorite baked goods we need ingredients that can fill in for eggs. Now, there are many are many natural and synthetic alternatives in the market, but For the moment I will only talk about the natural ones.
So here is the list of all the natural egg replacers that you can use for baking eggless products.
1. Flax seed
2. Chia seed
3. Mashed bananas
4. Yoghurt (with low water content)
7. Sour cream
8. Silken tofu
9. Condensed milk
10. Aquafaba (water from cooked beans or canned beans)
I will discuss each one of these ingredients, how to use them and for what kind of baked products (in detail) in my future posts. So stay tuned!
Today I am bringing you a very simple and easy tofu recipe that will definitely satisfy your palate.
If you are someone like me who is consciously trying to lower meat consumption (due to whatever reasons), then you must give it a go! Just to make it clear though, it’s not a substitute for non-vegetarian recipes but depending on the firmness of tofu you might get meat like texture when it’s done.
Talking about cooking aspect, it is a slow pan fry method at very low temperature setting. Thus, it might take up approximately 40 minutes to prepare. This method will cook the tofu pieces evenly. However, you need to make sure that each piece of tofu is cut to roughly 1.5 cm thickness. If you cut too thick, the insides won’t be crunchy and if you cut it too thin it would be like difficult to flip while cooking.
Once it’s done you can enjoy this tofu sticks with rice or make a burrito! It’s perfect as a stand alone protein snack as well. So without a further due let get cooking!
200 g tofu cut into strips of roughly 1.5 cm thickness
3-4 Tbs butter (or vegan butter). If using oil then use 2 Tbs oil
2/3 teaspoon cumin
2/3 teaspoon coriander
1 teaspoon red chilli powder
salt to taste
2-4 Tbs concentrated tomato purée
In a non-stick pan, heat some butter at low heat, then add the tofu strips and let it fry until it becomes golden yellow on all sides
Then add the spices and sauté at medium high heat for 2-3 minutes until the spices are cooked
Finally, add tomato purée and sauté until the liquid from the purée evaporates
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Unprompted articles by lobbyists from the dairy industry and people who believe in juice detoxes litter our social media like landfills. The debate about cow’s milk and plant-based milk is amusing and sometimes warlike, with its most zealous enthusiasts purporting ‘facts’ with no base in science. I have long felt a need to do ‘right’ by the world and be upstanding, so I looked into it, which led to a degree in food science that took me overseas. My friends and I would often play around with recipes and come up with vegan alternatives for meat recipes. Maybe it was an occupational hazard. The pandemic brought me back home, and the glorious racks of soy, almond, coconut and oat milk became a thing of the past. After skimming through the few prominent brands here, I found a unicorn.
This is a personal anecdote of why I made the switch to a plant-based milk alternative – Mylk and how it has made my cup of coffee taste just a little bit better.
Cruelty in the dairy industry is something that has been well known. The hormone injections, the artificial insemination, depriving calves of the fair share of their mother’s milk – to name a few. Happy Cows is a Mumbai based company that is attempting to eliminate these practices to the best of their ability to build a more sustainable dairy industry. Even so, the burden on our dairy industry is too high. According to the Food and Agriculture Organisation (FAO), based on estimates by the National Dairy Development Board (NDDB), the demand for milk is likely to reach 180 million tonnes by 2022. This means that India will need to rely on the world market for imports. Because of the huge volume required, it will disrupt global milk prices. So economically speaking – we need to be looking at other viable options, much like the world is looking at alternate fuels. This responsibility falls, in large part, on consumers.
After due research, I settled on switching to oat milk as I found that it best replaced the nutrient content of traditional cow’s milk. But due to the pandemic, stocks were running low – especially for vegan items that under normal circumstances too are rarely carried by retailers in India. I came across Mylk manufactured by a Bengaluru based company – Goodmylk. The only problem? It was a mixture of oat and cashew milk. But I threw a hail mary and ordered it, seeing no other alternative available.
I received Mylk through an online order which was terribly delayed, but I am willing to chalk that up to the circumstances. There were five packs of 200 ml each. On tasting the product by itself, I could easily distinguish the taste of cashews which was worrisome because I didn’t want any flavour of the milk substitute in my chai or coffee – a problem I faced with soy milk earlier and why I stopped using it. I crossed my fingers and poured a little into my freshly brewed cup of espresso. No taste of cashews! Encouraged by this, I added more to the coffee and was delighted when it neither split nor added its own flavour. An added bonus was the fact that it felt really light on the stomach – a thing I had stopped experiencing with traditional cow’s milk (even fat-free) which would often leave me feeling heavy and bloated. The real test however would be adding it to chai where most other milk substitutes would split. Tentatively, I started adding it to the brewing tea little by little until it reached the quintessential chai colour. Et voilà! No splitting and no distinct flavour profile of the milk substitute. The consistency was definitely a little thinner than normal chai but nothing that you can’t live without.
The cashew-oat Mylk is shelf-stable at room temperature and needs to be refrigerated only when opened. It is recommended to consume it within three days after opening. One litre retails for 120 INR which I felt wasn’t an egregious amount of money given the price of its contemporary products.
On their website, they say they have dabbled with the recipes of their products to best imitate the traditional dairy products that Indian palates are used to. If the cashew-oat mylk is an ode to that, I might be inclined to try their other products too in the future, like their vegan butter and mayonnaise.
If you are a vegan or a vegetarian you are going to love this recipe for (which is the Tibeto-Nepalese name for dumplings). If you love dumplings and wanna try something which has a chewy texture and a juicy bite, then give this recipe a go.
Ingredients: 60 pieces
For the filing mix:
300g Firm or semi Firm tofu drained and minced
200g Butter (or vegan butter)
100 g grated or finely chopped cabbage, salted and drained*
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