A lazy weekend morning; no rush to go out, no big plans, no get together with friends, just looking forward to having a fabulous time at home, be together. That is what it was like the last weekend.

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Tofu and vegetables are cooked in the aromatic Asian sesame oil and creamy peanut butter. This is a spicy, crunchy, healthy stir fry done in a few minutes time.

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We have a very dear friend who has helped me invigorate my kitchen with a very steady supply of Rosemary. He owns two big bushes, & all I have to do is call him to get a bagful of fresh Rosemary. Who can resist cooking with fresh herbs as aromatic as Rosemary?

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This is probably the easiest recipe resulting in a beautiful, delicious & healthy treat. After I made these, I was wondering why the restaurants do not go beyond Meat & Paneer in their Tandoori options.

The above picture is for CLICK! Cheese/Tofu hosted by the Jugalbandis.  None of us are particularly cheese lovers in our family. We do very limited things with cheese. So when I saw the theme of CLICK at the beginning of the month, I was doubtful whether I would participate this time. I would be lying tho’ if I said I did not try to shoot some “Cheese”….However we have pretty well embraced the Vegan Paneer: Tofu.  This might not be a so Terrific CLICK!, but I promise you that it does taste Terrific.

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Goan cuisine has very strong Portuguese & Iberian connections. The  art of baking bread was brought to Goa by the European Missionaries. The bread came to be such an essential part of a Goan breakfast that there came a time, “towards the end of the Portuguese rule, when every village had its own local bakery.” Goan bakers adapted the European influence and added local ingredients to their bread giving it a very distinct Goan flavour. They used to use toddy instead of yeast for leavening.

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