Honey-Jalapeno Soba Noodles

12 ounces soba noodles or green tea noodles (found at Japanese grocery stores)
2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger

Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).

In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.

In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!

Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.

Amma's Egg Curry

6 Boiled eggs (remove the shell)

1 Large Potato (cooked and cubed)

5 curry leaves

1 Onion (thinly sliced)

1/2'' piece of Ginger--sliced thin 

1 green chili

1 tbs. coriander powder

1/2 tsp (or as much as you'd like) Chili Powder or red pepper powder

1/8 tsp turmeric powder

1/2 tsp ground cloves, cardamom & cinnamon ( altogether1/2 tsp)
Salt to taste

2 cups water

1 cup coconut milk

Soak coriander, chili, and turmeric powder in a little vinegar (just so they are all soaked). Saute curry leaves, onion, ginger & chili till the onion get golden brown. Then add the soaked masala & fry for few minutes, to that add the ground cloves, cinnamon and cardamom. add 2 cups of water to the mixture and boil. Then add the cubed potato. When it is cooked add  1 cup of  coconut milk . Let it boil once.  Salt to taste, then halve or scour the eggs and pour curry over eggs. (This is Sheeba's grandmother's recipe - a dish from Kerala I love!)

Beet-Potato Cutlets

2 large beets (shredded)

2 large potatoes (there should be more potatoes than beets)

2 handfuls of frozen peas (optional)

1 tbsp salt

1 tbsp garam masala

1 tsp red chili powder

breadcrumbs

oil

Boil or steam potatoes, then peel. While they are cooking defrost peas and place with shredded beets into a large mixing bowl. Add peeled potatoes, chili powder, garam masala, and salt (add more masalas and salt to desired taste), and mash altogether. Form patties and cover with breadcrumbs. The pan fry on both sides and serve with coriander-chili-mint chutney!

This is Netra's mom's recipe :)