Mushroom-Tofu Stir Fry

A simple, protein packed stir fry bursting with flavour, that can be rustled at a moment's notice. Its always a hit with weight watchers and foodies alike. And there's nothing better i like than rolling it up in a hot, buttered chapati for a satisfying meal-on-the-run!

To make the MUSHROOM TOFU STIR FRY, you will need:

Mushrooms, 200gm (quartered)

Herbed Tofu, 300 gm (cubed)

Tomatoes, 1 cup (diced)

Onions, 2 (quartered)

White pepper powder, 1 1/2 tsp.

Smoked paprika powder, 1/4 tsp.

Garam masala, 1/4 tsp

Ginger- garlic paste, 2 tsp

Caraway seeds, 1 1/2 tsp

Butter, 2-3 tbsp

Method: Heat butter and sizzle the caraway seeds in it. Add the onions and saute till transparent. Add the ginger-garlic paste, paprika, salt and pepper. Toss in the mushrooms and cook till soft. Tip in the tomatoes and garam masala and stir for 3 minutes. Gently mix in the tofu. Take off the heat and its ready to serve!

Achari Paneer

Most vegetarians in India, and definitely all Punjabis love their paneer. This cottage cheese made from buffalo's milk is a staple at every meal hosted. Be it breakfast, lunch, dinner or even cocktail snacks!!The blandness of the 'paneer' lends itself beautifully to a host of culinary variations. And one extremely popular Punjabi version is the ACHARI PANEER.

To make this tangy, spicy dish you will need:
Ing: 1 cup paneer, cubed
       1 tsp fennel seeds
      1/4 tsp mustard seeds
      5-6 fenugreek seeds
      1 tsp nigella seeds
      1/2 cumin seeds
      1/4 tsp asafoetida
      1 onion, sliced
      1/2 tsp turmeric pd
      1/2 tsp chilli pd
      1/2 tsp black salt
      3/4 cup fresh yogurt, whipped smooth
      1 tsp chopped mint leaves
      1 tbsp oil
      salt to taste

Method: Heat oil in a pan and sprinkle the asafoetida. Then add all the seeds and let them sizzle. Mix in the chopped onion and saute till transparent. Add the turmeric, chilli pd, black salt and paneer. Mix well and saute for a minute. Add the curds and a sprinkling of whole wheat flour. Add the remaining ingredients and bring to a boil. Serve hot with rice, rotis, naan or mint paranthas.