Ravi R - Burmese Tofu (chick pea tofu) Saag, Colorful Barley, and Grated Jicama Salad

Burmese Tofu Recipe:

Soak 125 grams (3/4 cup) of chickpeas overnight, then drain and rinse.

Blend iwith 1 ½ to 2 cups water to a smooth consistency, flavor with salt and spices of your choice. I added salt and pepper.

Cook in a pan (medium high to medium low flame) it thickens, then transfer to a glass container or a small baking dish.

Chill in the fridge for 2 hours. Slide it off onto your cutting board and slice it to preferred shape.

Air fry @ 380 F for 10 minutes, flip and air fry for another ten minutes.

NOTE: Substitute Mung beans or Lentils in place of Chick peas.

Ravi R — Saag (Pureed Spinach):

12 ounce bag of frozen spinach

¼ tsp ground cumin

¼ tsp ground white pepper

Salt to taste

Cook the spinach with spices on stove top at medium low heat for 10-15 minutes or until soft. Set aside to cool for 10 minutes.

Puree the spinach using an immersion blender.

Add air fried Burmese Tofu. Voila, Burmese Tofu Saag is ready.

Ravi R — Colorful Barley Recipe:

Basically followed Colorful Rice Recipe from Anne Pompa’s demo cookbook (Page 8). In place of brown rice, I used hulled Barley and added corn & colorful sweet peppers.

Ravi R — Jicama Salad:

Peel and grate Jicama. Add 2 Tbsp of lemon juice, salt and white pepper to taste. Garnish with freshly chopped cilantro (optional).