Pineapple Turmeric Margarita
1.5 oz Tequila Blanco
1 oz Pineapple Juice
1 oz Fresh Lime Juice
1/4 oz Light Agave Nectar
1/2 tsp Ground Turmeric
Ground Cumin
Kosher Salt Mix equal parts Ground Cumin and Kosher Salt in a shallow dish. Rim the double rocks glass by running the lime around the edge of the glass and dipping it in the shallow plate of Cumin Salt. Fill the glass with ice. Combine the Tequila, Pineapple Juice, Fresh Lime Juice, Agave Nectar and Ground Turmeric in cocktail shaker filled with ice. Shake well. Strain into Cumin Salt-rimmed glass and serve. Fill a shallow bowl with water. Dip rim of a rocks glass or margarita glass in water, then dip in cumin salt. Fill glass with ice and set aside.
Tofu Scramble
1 package firm tofu
1 tablespoon oil
1 teaspoon cumin seeds
1/2 small white or red onion, minced
1 (1/2-inch) piece ginger, minced or grated
1-4 green Thai or serrano chiles, stems removed and thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder
1/2 teaspoon salt
1/2 teaspoon kala namak or black salt
1/4 cup fresh cilantro, mince
- Crumble the tofu with your hands and set it aside. If it is firm, there is no need to drain it.
- In a heavy pan, heat the oil over medium-high heat.
- Add the cumin and cook until the seeds sizzle, about 30 seconds.
- Add the onion, ginger, chiles, and turmeric. Cook and brown for 2 minutes, stirring to prevent sticking.
- Add the tofu and stir until all the tofu is coated with turmeric.
- Add the red chile, salt, kala namak, and the cilantro. Stir and serve with toast or rolled up in a warm roti or paratha.
Indian Omelette
1 egg + 1 egg white (or two full eggs)
1 teaspoon milk (dairy or alternative)
1/2 small yellow or red onion, minced
1 teaspoon grated ginger
2 – 3 green Thai chiles, stems removed and thinly sliced
1/2 teaspoon cumin seeds
1/4 teaspoon red chile powder or cayenne
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1 tablespoon minced cilantro
2 teaspoons vegetable oil
- Beat the egg lightly with a work. Stir in all of the other ingredients (except the oil). Add any ingredients you want – chopped kale, grated carrots, or even chia seeds.
- Add the oil to a small frying pan and heat over medium-low heat.
- Once hot, add the egg mixture. Cook for 2 minutes on each side until cooked through. Serve immediately with toast, a paratha, or a roti with butter and achaar or mint chutney on the side.
Anupy Singla is co-Founder, Indian As Apple Pie (the teeny tiny company with a big heart)
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