Tofu Soup

I found this to be quite bland, so I would up the spices.

Ingredients:

• 1 cup stock
• 1 tsp fish sauce
• 1 tsp light soy sauce
• 1/4 tsp sugar
• 1 block of tofu, sliced into bite sized pieces
• 20 grams of ear mushrooms, chopped
• 1 tsp chopped spring onion
• 1 tsp coriander leaf, shredded
• 1 tsp roasted garlic in oil

Directions:

1) Heat the stock to a boil.

2) Add the fish sauce, soy sauce and sugar and mix until the sugar dissolves.

3) Add the tofu and mushrooms and cook until the mushrooms are soft.

4) Serve, garnished with the spring onion, coriander leaf and roasted garlic.

Aloo Paratha

I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).

Ingredients:

• filling

1. 1 TBSP oil
2. 1 tsp mustard seeds
3. 2 potatoes: halved, boiled and pealed (in that order)
4. 1/2 red onion
5. little fresh green chili
6. some coriander leaf
7. lemon juice
8. 1/2 tsp mango powder (I had never heard of this until I was there and her mom makes it, it has a lemon flavor)
9. 1/2 tsp red chili powder
10. salt to taste
11. 1/2 tsp Anna seed

• dough

1. 50 g wheat flower
2. salt
3. water

Directions:

1) For the dough: Mix together, adding water slowly and mixing until it is not too hard, not too loose.

 

 

 

 

 

2) Let rest a bit

3) In a pan heat the oil.

4) Add the mustard seeds and cook until the cracking stops.

5) Mash everything else into the potatoes.

6) Add the potato mixture to the oil.

7) Remove from the heat and let cool a bit.

 

8) Roll out the dough.

 

 

9) Add some of the potato mixture.

 

 

10) Flip the sides in like an envelope and use oil to press it closed.

 

 

 

 

 

11) Use a rolling pin to flatten it out. If the filling is cold it should not pop out. If it does, you pushed too hard!

12) Heat a pan (no oil)

 

 

13) Add the paratha and cook on both sides until heated though and slightly charred.