Black Bean and Zucchini Chilaquiles

Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
1/2 medium green capsicum, chopped
1/2 can diced tomatoes
2 cups cooked black beans, drained
1/2 medium zucchini, grated
1 teaspoon red chilli powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
8 small corn tortillas, shredded into pieces
1 slice cheddar cheese, crumbled
Salt to taste
Freshly ground black pepper
Pickled jalapeno peppers (optional)

Method:
Preheat the oven to 400 degrees F. Heat the oil in a saucepan and saute the onions till translucent. Toss in the capsicum and continue to stir till it has softened. Add in the tomatoes, chilli powder, oregano and cumin, and simmer on low heat for 10 minutes.

Grease a shallow baking tray with oil. Layer the tray with approximately 4 shredded tortillas, half the tomato-capsicum mixture, half the cooked beans, half the grated zucchini and half the crumbled cheddar cheese. Sprinkle a little salt and pepper. Repeat the entire layering. Add picked jalapeno chillies for an additional spice kick.  Bake for 15 minutes until the cheese is soft and bubbly. Let it stand for another 10 minutes, cut into squares and serve warm. Serves 3-4.

Teriyaki Pineapple Tofu & Vegetable Stir-fry

Ingredients:

For Teriyaki sauce:
10 tablespoons soy sauce
10 tablespoons mirin
10 tablespoons sake
6 tablespoons granulated brown sugar
1 red chilly-sliced in half lengthwise
1 tsp chopped fresh ginger

For stir-fry:
1/2 large onion, thinly sliced
1/2 large red capsicum, thinly sliced
1 small block extra-firm tofu (a typical packet comes with 2 blocks)
2 teaspoons cornstarch
5 cherry tomatoes, cut in half
1/2 can pineapple chunks
Salt to taste
Roasted cashewnuts, handful
Vegetable oil

Method for Teriyaki sauce:
Put all the ingredients in a saucepan on medium heat. Stir to ensure the sugar dissolves. Bring it to boil and then turn down the heat and allow the liquid to simmer till the sauce reduces by 1/4. Remove from stove and place the diced ginger and red chilly (face down) in the warm sauce, allowing the flavors to infuse through. Let it cool completely before use.

Method for Stir-fry:
Pre-prepare the tofu. Remove the block from the container, squeeze gently to remove some water and wrap in a thick absorbent paper towel. Press the tofu under a heavy pot for 2 hours.

Cut the tofu into small cubes and place in a ziploc bag. Pour some teriyaki sauce to completely coat the tofu and allow to marinate at room temperature for 30 minutes. Add the cornstarch and shake the ziploc around till the cornstarch dredges the marinated tofu.

Heat some vegetable oil over medium heat in a nonstick pan. Add the tofu cubes and fry till they are a deep golden brown (this will happen pretty quickly). Set aside.

Add more oil to the pan if needed. Saute the onions and peppers. Add in the cherry tomatoes (face-down). Once they are slightly browned, add in the pineapple chunks and reserved teriyaki sauce. Add salt to taste. Mix well and allow the sauce to thicken a little. Stir in the tofu and cashewnuts and cook for a couple minutes more.

Serve with hot rice. Serves 3.

Puli inji (Tamarind and ginger mix)

Ingredients:
1 piece fresh ginger (~size of your thumb), peeled and finely chopped
1/2 long green chilly, finely chopped
5 fenugreek seeds
1 tsp mustard seeds
1 tsp channa dhal
1/3 tsp tamarind concentrate (e.g. Tamicon)
1/2 cup water
1 tsp sugar
2 tbsp oil
1 pinch salt

Method:
Fry the ginger pieces in oil till golden brown. Add chilly pieces and fry for another couple of minutes. Turn down heat. Add mustard seeds, fenugreek seeds and channa dhal. Wait till mustard splutters and/or the dhal is golden brown. Add the tamarind paste, water, salt and sugar. Turn up heat and allow the solution to thicken (as per your preference). Serve at room temperature or chilled.

Puli inji is a Kerala specialty, and goes well with most South Indian rice dishes and upmas.

Green Capsicum & Cashewnut Soup

Ingredients:

2 big green capsicums, chopped

1/2 medium onion, chopped

1 tsp crushed ginger-garlic paste

2 tbsp cashewnuts, sliced

1/3 cup coconut milk

4 cups water

1/2 tsp all-spice powder

1 tsp mixed dried herbs (basil, oregano, parsley)

2 tbsp oil

Salt (approx 1.5 tsp) and freshly ground black pepper to taste

Method:

Fry the onions on medium heat in oil till clear and translucent. Mix in ginger-garlic paste and cashewnuts. After a couple of minutes, add cut capsicum and fry till capsicums are half cooked. Add in the coconut milk and water and bring the mixture to a boil. Turn down heat and allow it to froth for 5 minutes, till capsicum is cooked and the 'raw' smell of the coconut is gone. Turn off heat and liquidize mixture in a blender once it cools. Reheat soup on the stove. Add in the all-spice, dried herbs, salt and pepper to taste. The soup is ready to serve once small bubbles appear on the surface. A couple of fresh basil leaves or sliver of cooked green capsicum may be added as garnish. 

 Serve with fresh bread or cheese breadsticks. Serves 4.