#sarchakra

I grew up in India, where okra, known locally as bhindi, was always cooked the traditional Indian way. It was a regular presence on our dining table, always prepared the Indian way, sautéed with onions, cumin, turmeric, and the usual suspects from an Indian spice box. I never questioned it. That was just how bhindi was supposed to taste. That was how I cooked okra even when we lived in London for…

YIELD: Serves or Makes 3-4

PREP TIME 5mins

COOK TIME 10mins

Ingredients:

Soya nuggets, 2 cups

Potatoes 2, chopped

Turmeric 1 tbsp

Salt to taste

Vegetable oil 2 tbsp

Bay leaf 1

Cumin seeds 1 tbsp

Caraway seeds 1 tsp

Tomatoes 2, chopped

Asafetida a pinch

Coriander powder 2 tbsp

Red chili 1 tbsp powder

Crushed black pepper 1 tsp

Method:

Boil soya nuggets with chopped potatoes, salt,…

Ingredients:

Extra firm tofu 16 ounces

Spaghetti 16 ounces

Baby Bella mushrooms 16 ounces, sliced

Baby carrots 6 ounces

Sea salt

Chilli pepper 2 teaspoon

Onion flakes 1 tablespoon

Garlic powder 1 tablespoon

Paprika 1 tablespoon

Black pepper 2 tablespoons

Olive oil 4 tablespoons

Finely chopped garlic 3 tablespoons

Cornstarch 3 tablespoons

Method:

Drain water out of the tofu block, wrap a kitchen towel…