Super Secret Online Cooking Society !

- 250g Tofu
- 100ml milde Gemüsebrühe
- 4 Stängel Petersilie, fein geschnitten
- 1 kleine Zwiebel, gewürfelt
- 2 EL Sojasauce
- 1-2 EL Tomatenmark
- 1 EL Apfelessig
- 2 EL Olivenöl
- Salz
- frisch gemahlener Pfeffer

(1) Tofu mit der Hand zerkrümeln.
(2) Brühe, Essig und Sojasauce mischen
(3) Eine beschichtete Pfanne stark erhitzen, Tofukrümel hineingeben und Olivenöl drüber träufeln. Tofu in 3-4 Minuten braun braten.
(4) Zwiebelwürfel dazu geben und alles weitere 2 -3 Minuten braten, bis Zwiebel und Tofu gebräunt sind.
(5) Tomatenmark dazugeben und 30 sek mitbraten, dann mit der Essig-Mischung ablöschen, Petersilie dazugeben, mischen und Flüssigkeit bei starker Hitze verkochen lassen.
(6) Tofu noch mal kurz nachrösten und mit Salz und Pfeffer abschmecken.

Tips:
- kann auch mit Rotwein abgeschlöscht werden
- Pasta: je 1 EL fein gehackte Kapern und Oliven oder saftige getrocknete Tomaten zum Tofuhack geben und mit Vollkornpasta und einem Schuss (pflanzlicher) Sahne mischen
- Masala Style: Zusammen mit Tomatenmark 1 EL Currypulver oder Masala-Gewürz dazu geben, Gewürze 30 sek mitrösten, mit Kokosmilch statt Brühe ablöschen und mit einem Spritzer Limettensaft, Salz und Pfeffer abschmecken. Zu Reis servieren.
- Rouladen: Fertiges Hack mit 100g fein gehacktem KimChi mischen und mit 1-2EL Semmelbröseln binden. Kohlblätter damit füllen und diese in der Pfanne anbraten. mit (Süss)Kartoffelpüree und Joghurt-Knoblauch-Sosse servieren.

- 1 cube fresh yeast
- 1 tsp sugar
- 1/2 cup water
- 2 1/2-3 cups flour, divided
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/3 cup plain yogurt
- 1 large egg

(1) In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
(2) In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
(3) At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
(4) Loosely cover the dough and let it rise until double in size (about 1 hour).
(5) After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
(6) Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter.
(7) Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.
(8) Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

- 4 tbsp Vegetable oil plus for frying paneer
- 1 cup Onion Chopped
- 1 cup Tomato Chopped
- 1 inch Ginger Chopped
- 5-6 cloves Garlic
- 2 tsp Green chilli Chopped
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam masala powder
- 400 g Paneer
- 1 cup Peas Boiled till soft
- Salt to taste
- Fresh coriander for garnishing

(1) Add onion, tomato, ginger, garlic and green chile in a blender and blend to make a coarse paste. Keep aside.
(2) Cut the paneer into small pieces and shallow fry till golden brown.
(3) Heat oil in a pan. Once the oil is hot, add the onion and tomato paste and fry till the masala turns golden brown. Do this on medium heat.
Frying the masala may take up to 15 - 20 minutes. Keep adding little water if the masala turns out dry. Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
(4) Add coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes. Add some water if required.
(5) Now add the paneer and peas in the masala along with a cup of water and salt.
(6) Bring the curry to a boil. Cook on low heat for 2-3 minutes.
(7) Garnish with fresh coriander and serve hot with pariah or Naan or rice.

- 2l whole milk (will make roughly 350g)
- 6 tablespoons lemon juice

(1) Pour milk into a large pot and bring it to boil over medium heat. Check the milk periodically and give it a stir as you wait for it to boil.
(2) Once milk has boiled, pour in lemon juice. Stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice. Let the contents of the pot cool for another 5 to 10 minutes.
(3) Line a colander with a cheesecloth and place the lined colander into the sink. Strain the milk curds through the cheesecloth.
(4) Rinse the curds under cold water to wash out lemon juice.
(5) Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water.
(6) Shape the cheese into a disc. Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours.
(7) Refrigerate the cheese before cooking with it because it allows the cheese to firm up and decreases the likelihood of it disintegrating.
(8) You can refrigerate the cheese in an airtight container for up to a week. You can also freeze the cheese for up to several months.