Tofu also known as bean curd is relatively high in protein. Tofu comes in many varieties such as firm, silken, extra firm which is great for stir-fry recipes. Tofu is also a good alternative for vegetarian people. It is quite popular in Chinese and Thai cuisine. Spring rolls come in both fried and non-fried variety. Today's recipe is non-fried rolls. These spring rolls tastes delicious and are also healthy. Wonderful filling of tofu and veggies wrapped in a spring roll wrapper and served with spring roll sauce. I saw Giada from food network making sweeter version of non-fried spring rolls with fruit filling, can't wait to make those too. But first let's get started with our Tofu and Veggie Spring Rolls. Ingredients 1/2 Cup Cilantro(washed) 1 inch ginger 1 clove garlic Salt as per taste (Grind the above ingredients to a smooth paste) 12-15 Spring roll wrappers (Picture to give you the idea) These are transparent and  very thin rice papers. 1 tsp canola oil 1 smal

Asparagus is very succulent and tender, spear shaped vegetable typically eaten for appetizer or a side dish. The end part is very tough and stingy and is usually discarded. Although peak season for asparagus is spring but you can enjoy this delectable vegetable throughout the year. Green asparagus is pretty common but there is one more variety which comes in white which are more tender, so I heard. Haven't used the white asparagus but I love green asparagus. It tastes wonderful when grilled or roasted but you can also make this amazing soup. Ingredients 20 spears of Asparagus (roughly around 8 oz) 1 small onion diced finely 1 tbs butter 1 tsp olive oil 2 tbs All Purpose Flour 2(14.5 oz can Vegetarian Vegetable Broth) 1/2 cup milk 1/2 tbs lime juice Salt as per taste(Don't add too much salt as broth already has salt in it.) Pepper as per taste Method Cut hard ends of Asparagus(about an inch from below) and discard, slice remaining asparagus. Cut of few spears and

Vegetable Cutlet is nothing but mixture of potatoes and veggies combined together to form oval shaped flat balls and deep fried. We used to have these cutlets on-board train in India while travelling. These cutlets were served with buttered bread slices and ketchup, yum!!!  Those were the best cutlets I have ever had in my life. They used to have some nifty snacks on-board, taste for which still lingers on my tongue. These cutlets make a great snack/appetizer of even dinner if served with bread and some salad on side. I did try pan frying them couple of times but they were completely disapproved by my husband :-). Deep fried cutlets always tastes best. Ingredients 4 medium potatoes(washed, boiled, peeled and mashed) 12 green beans finely chopped 1 small onion finely chopped 1 carrot grated 1/4 cup corn 3  green chilies finely chopped 2 inch ginger grated 1 tsp Canola oil Salt as per taste 1 tsp Chat Masala 1 tsp Garam Masala 1/2 tsp Dry mango powder(Amchur) Oil for deep

Tom Yum is hot and sour soup from Thai Cuisine. Thai Food is quite spicy and that's why perfect for any Indian Palate. Tom yum soup is hot and sour which is a perfect combination for cold winter nights . Nothing beats a steaming hot bowl of soup in winter. This is the second soup recipe that I am sharing with you and more will come throughout winter :). My kids love soups, though this one can be little bit spicy for them but they are soup lovers and their favorite soup is Minestrone(from olive garden restaurant). Okay then let's get started with Tom Yum Soup. Ingredients 3 15 oz cans of Vegetarian Vegetable Broth 2 inch ginger, sliced 2 stalks lemon grass sliced on a bias into approximately 2 inch pieces 2 red chili's Lime zest of 1 lime Juice from 1 lime 1 carrot, sliced 1 cup cubed Tofu(Firm) Fresh chopped cilantro Method Boil stock in a sauce pan on a medium heat. Add lemon grass, ginger, lime zest and chilies. Cover and simmer for 15 minutes so that all th

Boondi is deep fried small balls made with gram flour(बेसन), good for snacking or making this wonderful raita. Boondi is made using a ladle with holes which gives them that small rounded shape. There is also a sweet preparation for boondi called 'Boondi Laddu'. Though in North India it is usually used to make raita. I love this raita, it can be eaten with pulav/biryani(rice made with veggies/meat and spices) or any meal. I usually get Haldiram brand Boondi. They come in 2 flavors i.e Masala Boondi and Plain Boondi. Masala Boondi has spices and chili powder in it so I prefer using plain boondi for making raita so that I can control all the spices that goes in it. Ingredients 1 Cup plain boondi 1 Cup beaten yogurt 1/4 tsp cumin powder 1/4 tsp chili powder 1 tsp Sugar Salt as per taste 2 Green Chilies finely chopped Chopped fresh cilantro for garnishing For tempering 1/2 tsp canola oil 1/4 tsp mustard seeds Pinch of Asafoetida Pinch of Turmeric powder Method In a