It looks like fried chicken but it is fried Cauliflower, believe me~

Ingredients:

1 medium. cauliflower clean and broken into big Florette.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Direction:
Boil the Florette for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt
to taste.
Dip the Florette in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add Florette and soy sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:
Dry Manchurian can be made by omitting the gravy.
Make Florette as above and instead of adding water as above, add fried Florette, spring onions and soy sauce at this stage.
Sprinkle 1 tsp. cornflour on the Florette and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chili garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and bind with some cornflour or bread crumbs and make ball size dumpling and fry them. Serve it as it is or with chopped green onions for garnishing.

Peanut Butter Cups were introduced in the 1920s and have been popular ever since. Did you know that you can make them at home? They really are quite easy to make and I think every bit as good. All that is required is to melt some chocolate, place a little in a candy cup, top with a little peanut butter mixture, and then drop a little more chocolate on top. What you end up with is a shell of chocolate with a smooth and creamy peanut butter filling inside. So delicious that you may want to make a double batch.

Double Double Drive-Thru Burgers
Serves 4

Make-Ahead Tip:
Uncooked Burger Patties can be made in advance and kept refrigerated for up to 5 days until ready to cook. Special Sauce can be made in advance and kept refrigerated for up to 3 days.

BURGER PATTIES
1 (8-ounce) package tempeh (or 1 cup cooked brown rice)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can lentils, rinsed and drained
1 cup walnuts, toasted
½ cup all-purpose flour (or gluten-free all-purpose flour)
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil

SPECIAL SAUCE
2/3 cup soft tofu
1 clove garlic
1 tablespoon yellow or Dijon mustard
3 tablespoons ketchup
1 tablespoon agave
½ teaspoon salt
2 tablespoons pickle relish
1 tablespoon chopped fresh dill

8 burger buns of choice, toasted, plus extra bottom halves for the middle layer
Optional toppings: Sliced tomato, sliced red onion, lettuce or greens of choice, pickle slices

To make the Burger Patties: Fill a large pot with enough water to reach the bottom of a steamer basket. Using a knife or your hands, break tempeh into 4 pieces and place in the basket. Cover and steam for 20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove the bitterness.

In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add steamed tempeh, lentils, walnuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste. Form the mixture into eight burger patties with the palms of your hands. The patties should be very thin if you are assembling your burger double-double style. For a restaurant-style burger, form a thicker patty.

Heat canola oil in reserved nonstick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed. Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels.

To make the Special Sauce: Combine tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth. Transfer to a small bowl and stir in relish and dill.

To serve: Layer the Burger Patties, Special Sauce, and other desired toppings on the buns. Make it double double style by adding an extra bottom bun and patty in the middle.

you can find more recipe at http://chefchloe.com/

Tofu is pronounced as “doo boo” in Korean. If you say doo boo in front of Koreans, they will be impressed!
Panfried tofu with spicy sauce
(Dubu buchim yangnyumjang)

Ingredients:

Note: As a non-Korean person, I do not know local Korean stores, so I buy many of the ingredients at local whole food or online: Korean Ingredients

Half package of tofu (about 10 oz: 280 grams), soy sauce, hot pepper flakes, sugar, green onion, garlic, sesame oil, roasted sesame seeds
1.Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
2. Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
3. When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
4. Transfer the cooked tofu to a serving plate.
5. Make your sauce in a small bowl by mixing these ingredients:
1 clove of minced garlic, 1 chopped green onion, 1 ts hot pepper flakes, 1 ts sugar (or honey), 2 tbs soy sauce, and 2 ts sesame oil
6. Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds just before serving.
7. Serve with rice as a side dish
Panfried tofu in soy sauce
(Dubu ganjang jorim)
Ingredients:
Half package of tofu (about 10 oz: 280 grams), garlic, soy sauce, corn syrup (mulyeot), black sesame seeds.
1. Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
2. Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
3. When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
4. Add 1 clove minced garlic, 1 tbs soy sauce, 1 tbs corn syrup and stir it to caramelize the tofu.
5. Turn the heat off and transfer the cooked tofu to a serving plate.
6. Sprinkle some roasted black sesame seeds before serving.
7. Serve with rice as a side dish.
*tip: you can use this dish as a side dish for your doshirak (Korean lunch box)

Frozen Chocolate Banana Pops are for the kid in us all. It’s hard to resist the sweet flavor of a frozen banana enrobed in a thin coating of shiny dark chocolate. Eat them plain or roll them in chopped nuts, toasted coconut, granola or even candied sprinkles. A perfect frozen treat on a hot summer’s day.

Aloo Palak: Potatoes Spinach Recipe
Ingredients
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chilies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida or Hing
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee or clarified butter
salt to taste

* note: Most of ingredient can be bought from whole foods, local Indian grocery store or buy it Indian Ingredient online.

Cooking Steps:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a Mixer, add green chili and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas, naan, bread or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer (indian cheese) chunks in the above dish, instead of Potatoes.

Image source : http://dhanashrees-recipes.blogspot.com/2009/07/aloo-palak.html

Recipe inspiration: Indian mom and Sanjeev Kapoor Chef

Watch how to make a simple, creamy carrot and zucchini casserole with a crunchy bread-crumb top. It’s a tasty change of pace from casseroles calling for cream soups and cheese. A bit of horseradish gives it real zing.

Here are 10 of the most expensive fruits in the world.

Sure fruit is awesome, packed with all sorts of vitamins, antioxidants, and, of course, lip-smacking flavor.

Depending upon season and type, it’s also pretty reasonably priced. Well, most of it is, anyway.

There are a few out there that could put a dent in even particularly lush grocery budgets.

Here are 10 of the most expensive fruits in the world.

Number 10. Densuke watermelon. Praised for its unique sweetness, this melon also has a very distinctive look. All black and lacking stripes, this beauty is definitely a grocery store stand-out. At its price point, it should be. In 2008 a 17-pounder sold at auction for 61 hundred dollars.

Number 9. Pineapples from the Lost Gardens of Heligan. Thank goodness pineapples have thick skins, because these ones are grown under straw, horse urine, and manure. To be fair, they hail from chilly England, so extreme measures are warranted. They’re given to staff as gifts, but their estimated value is 16 hundred dollars.

Number 8. Yubari King Melon. A serious amount of effort goes into making sure that these cantaloupes are perfect. Each vine is trimmed to limit its yield to one. Once sprouted, each melon is given a little hat to protect it from the sun. When picked the stems are trimmed to a tidy ‘T’ shape. One ideal specimen pair fetched around 23 thousand dollars at auction.

Number 7. Taiyo-no-Tamago Mangoes. The going rate for these beauties is 3 thousand dollars. To be fair, the price is for a box that includes 2. To earn the special distinction, the individual fruits must weigh at least 12 ounces and be high in sugar.

Number 6. Ruby Roman grapes. They’re perfectly round, extra sweet, and about the size of a ping pong ball, all of which are apparently extremely desirable qualities. People are willing to pay in excess of 4 thousand dollars to get their hands on a bunch.

Number 5. Square watermelons. Sure, it sounds cool, but is it over 800 dollars worth of awesome? That’s the price some Russians have been known to pay for the Japanese melons. To achieve the unique shape, farmers grow the fruit in plastic containers.

Number 4. Dekopon citrus. A cross between a mandarin and an orange, the membranes between the sections are known for their thinness and melt-in-your mouth quality. The flavor keeps happy customers combing back as well, as they hit an ideal balance between sweet and tart. A pack of 6 runs around 80 dollars.

Number 3. Sekai-ichi apples. The making of the 21-dollar apple — that’s a piece, not per pound — is far from left to nature. Fields are hand pollinated and each apple is washed in honey and hand stamped.

Number 2. Sembikiya Queen strawberries. Named for the swanky fruit store in Tokyo that sells them, each box of twelve is hand selected and perfectly matched. Even with a price tag of about 85 dollars, the retailer rings up at least 50 units a day.

Number 1. Buddha-shaped pears. Molds are placed on the pears as they grow from the trees, resulting in a piece of fruit that looks much like a small, decorative statue. People don’t seem to mind the 9-dollar price, and rush to buy them as soon as they’re picked.