Food!!!

  Hebbars Kitchen - Indian Veg Recipes | Vegetarian Indian Recipes blog

  https://thefoodietakesflight.com/cashew-tofu-stir-fry/#recipe

 https://thefoodietakesflight.com/basil-fried-rice/#recipe

https://tastesbetterfromscratch.com/crispy-bean-and-cheese-burritos/#recipe  (double)     https://cookieandkate.com/ 2016/enchilada-sauce-recipe/  (double)

Ingredients : . 2 blocks of paneer 1 can of coconut milk 1 can of chopped tomatoes 1 onion – finely chopped 2-3 garlic cloves – minced 2 tsp of turmeric powder 1 tsp of chilli powder 2 tsp of curry powder Salt to taste Steps: Add a dash of oil to a large pan and once hot add in the chopped onion.  F ry the onion gently for 3-4 minutes until it starts to caramelised.  Add in all the spices + the garlic cloves.  Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking.  Add in the <protein.>, coconut milk and tinned tomatoes.  Mix everything together, add bit of boiling water just to enough to cover the chickpeas.  Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. To serve: rice and veggies of your choice

  https://kwokspots.com/curry-laksa-30-minutes/ i did: 1/2 an onion 6 small cloves garlic then added curry paste, curry power, stock and coconut milk, sugar, patis etc as per recipe added tofu puffs, julienned (fine) carrots and water chestnuts and bean sprouts cooked on low simmer for 10  mins meanwhile, 2 packs ramen noodles put noodles in dish and topped with the laksa.

https://thespanishcuisine.com/recipes/Spaghetti-Bolognese-sauce-recipe 1 can of lentils