Super Secret Online Cooking Society !

- 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.

- Vegetable oil
- 400g firm tofu, cubed and dried
- 400ml vegetable tock
- 3 tablespoon oyster sauce
- 2 tablespoon Asian fish sauce
- 2 tablespoon Sriracha
- 2 tablespoon soy sauce
- 1 red bell pepper, seeded and sliced
- 2 jalapeño, seeded and sliced
- 2 garlic cloves, minced
- 1 red Thai bird chile, minced
- 400g pad thai rice noodles, cooked and cut in half crosswise
- Thai basil leaves
- Lime wedges, for serving

(1) In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.

(2) In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.

(3) In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.

- 1 tablespoon vegetable oil
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound vegetarian "ground meat"
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Salt
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves -
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves

(1) In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.

(2) In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the "ground meat" and cook over moderately high heat, breaking up finely, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.

(3) In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.

(4) Arrange the lettuce leaves on a platter. Remove "meat" from the heat and stir in the onion, basil, mint, cilantro and the remaining chilie. Sprinkle with the rice powder. Mix with sauce and spoon onto the lettuce leaves.

- 2 tbsp cup groundnut oil
- 200g shiitake mushrooms (thickly sliced & dipped in water)
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch (mixed with 1/2 tsp water)
- 4 tbsp cup soy sauce
- 1 tbsp Sriracha (or more to taste)
- 1 spring onion (sliced), for serving
- sesame seeds. for serving

1. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.

2. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)

3. Take the mushrooms out of the wok, put them in a bowl and put them to one side.

4. Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)

5. Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.

6. Add the brown sugar to the wok and stir it around until it’s caramelised.

7. Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.

8. Add the Sriracha and stir it into the sauce.

9. Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.

10. Serve the Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds.

- 150g (pre-fried) firm tofu, cut into cubes
- 1 large or 2 med onions, cut into cubes
- 3 - 4 green chilies, chopped diagonally
- 2 bird's eye chillies, sliced
- 1 big bell pepper, cubed
- 4 gloves garlic, chopped fine
- 1 large or 2 small spring onion, finely chopped
- salt to taste(½ tsp, check and adjust)
- 2 tbsp soy sauce
- 3 - 4 tbsp tomato puree
- 1 tbsp chili sauce
- 1 tsp pepper powder
- oil for frying

(0) if not using pre-fried tofu, deep fry tofu and set aside

(1) Heat up frying pan, pour oil, add chopped onions, salt and saute till soft and translucent.

(2) Add chopped garlic, green chilies, bird's eye chillies and saute for two more minutes or till raw smell of garlic goes off.

(3) Add the bell pepper and saute well for another four to six minutes till they becomes soft

(4) Add pepper powder, soy sauce, tomato puree, chili sauce and some water and saute till they start to boil.

(5) Set the stove in high heat, add the tofu pieces and saute well till everything is combined properly and sauce is dried up

(6) Take off the stove, add chopped spring onions and saute well to mix.

(7) Garnish with more spring onions when you are ready to serve. Serve warm as a starter or side dish with Rotis/Naan/Rice.

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

For the tofu:
- 1½ tablespoons honey
- 2 teaspoons Louisiana hot sauce
- 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
- 1 ½ tablespoons sesame seeds
- 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
- ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 7 whole dried Chinese red chili peppers
- ½ of a red bell pepper, cut into large pieces
- ½ tablespoon Shaoxing wine
- 1 cup water or vegetable stock
- 2 cups broccoli florets
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons cornstarch, mixed with 1 tablespoon water

(1) Mix honey and Louisiana hot sauce in a bowl until well combined. Add tofu to bowl, toss together gently with a spatula until the tofu is well-coated.
(2) Sprinkle sesame seeds over the tofu, and toss until evenly distributed.
(3) Sprinkle cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch
(4) Heat 1/3 cup oil in a medium-sized frying pan until oil is about 175C, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
(5) Carefully place tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.
(5) Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). (6) Transfer the tofu pieces to a sheet pan with a slotted spoon.
(7) Heat wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.
(8) Stir in the red bell peppers and Shaoxing wine.
(9) Add water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
(10) Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
(11) The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
(12) Toss in fried tofu and give everything a quick stir to make sure the tofu is coated.
(13) Serve with steamed rice!