vegetables with cashew and fried fresh soft cheese with sourdough Teff bread or Teff pita አትክልት በካሹ እና በተጠበሰ አይብ
3 cup mixed and chopped boiled vegetables (Carrots, fresh beans, green peas, bell pepper, potatoes, cauliflower, mushrooms).
3 tomatoes chopped or 1 (8 ounces) can tomato sauce
1 tbsp berbere or red chili powder or cayenne pepper
2 tbsp mix grind spice coriander seeds, cumin seeds, whole black cloves, cardamom seeds green/white pods, cinnamon, and 1 or 2 dried bay leaves
3 tbsp fresh cream
10 pieces cashew
1⁄2 tbsp turmeric powder
4 tbsp Heavy cream
3 tbsp olive oil
1⁄2 tsp garlic paste
1⁄2 tsp ginger paste
salt and black pepper
For fresh soft cheese
8 cups whole milk
Cheesecloth, nut bag, or other clothes for straining
1/4 cup freshly squeezed lemon juice
In a large wide pot, bring the milk to a gentle boil over medium heat. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn’t scald. When ready, the milk will look foamy and steamy, add lemon juice and turn the heat down to low. Stirring gently, the milk begins to curdle immediately turn solids and separate whey (the greenish liquid). Remove the pot from the heat and carefully pour the contents into the cheesecloth, a nut bag, or other straining cloth. squeeze out some of the liquid. allow the cheese to drain. Twisting the ball to compact the cheese into a block, place it on a plate Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. and set another plate on top. Weigh the second plate down with a heavy thing. keep in the refrigerator
Cut the fresh soft cheese into small cubes and set aside. On medium heat, the oil in the skillet and fry the cheese until golden brown and take out. then add the cashew and almonds. Stir and simmer for 3 more minutes and set aside.
Add the chopped onion and, When the onions are caramelized add grated tomatoes and Add garlic paste and ginger paste and cook 1 minute. turn off the heat when it cool. Add the mixture and cashew into the food processor and blend to a smooth paste. Add water as required to make a smooth paste.
Now heat the oil into the skillet, add the chopped vegetables. Add turmeric and berbere or chili powders and add mix grind spice, salt, and black pepper. Cook for a while. Add the paste cover and cook. Keep stirring gently from time to time keep cooking until the vegetable tender (vegetables can be boiled separately). After a few minutes, cook Uncover and now add the fry cheese cubes. Then lower the heat to a simmer for two minutes. oil separately from the mixture, then add the heavy cream, stir gently to combine. Stir for a couple of minutes and turn off the heat. Garnish with freshly chopped cilantro leaves or parsley leaves. serve hot with sourdough Teff bread or Teff pita.