Rice bowl with Mushroom, Kale, tofu and red sauce 
Wednesday, 22 February 2017
1 cup - Small florets of broccoli
11/2 Tbsp - Extra virgin olive oil or Vegetable oil
11/2 Tbsp - Butter
1 piece - Onion (chop into slices)
4 cloves - Garlic (grate or mince)
1 tsp - Ginger (grate or mince)
1 piece - Green chilli (chop fine)
1 med - Zucchini (do not peel, slice into discs and then chop them into half moons)
1 1/2 cup - The red sauce
1/2 packet - Extra firm tofu (chop into half by 3/4th inch cubes) To taste - Salt
3 cups - Cooked rice (do not over boil the rice)
1 Tbsp - Butter
12 pieces- Button Mushrooms (wash, peel and slice vertically)
1 cup - Kale (chop fine)
1/2 cup - Pine nuts
1 1/2 tsp - Lemon juice
Heat a pan on low heat, add the butter and mushrooms.
Heat a pan, then add the oil and butter.
Saute for two minutes and add the kale, pine nuts, rice and mix it gently.
Put the lemon juice in it and remove from the heat.
The red sauce
Blend red bell pepper and 12 pieces of cashew nuts into the puree, then add 1/2 cup water to it and mix it well.
Add 2 teaspoon vinegar, salt, pepper, soaked and chopped two kashmiri chillies and two cloves of garlic.
Use as required by the recipe.
Drop in the onions and saute until it is translucent and it release its flavour, for a couple of minutes.
Reduce the heat, add the garlic, ginger and green chillies.
After 1 to 2 minutes increase the heat, add the broccoli and zucchini.
Cover and cook on low heat for 4 to 5 minutes, checking and stirring in between.
Now add the sauce and salt, turning it over lightly to mix.
After two minutes increase the heat, add the tofu and cook for two more minutes.
Divide the rice into two bowls, and top it with the vegetable mix
Garnish with crushed chips and serve hot.