Tofu and I share a strange relation. Whenever I see it in a store I feel inspired to use it in some recipe interesting recipe and a thought of having protein rich food encourage me to buy a packet but then it sits in my refrigerator until I start reminding myself to use in a recipe and finally it ends up in some Thai Curry with other vegetables.
When my friends came over for coffee (without any prior notice) I had noting to offer except for coffee. It was pouring outside and I was thinking of batata wada but deep frying and again cleaning that mess was too much of work … When I saw tofu in the fridge it reminded me of this super simple recipe I had seen on my favorite show. This was enough reason to try it out.
The original recipe makes dry stir fry with just some seasoning and no vegetables,I changed it to add some basil leaves and more sauce.
Super quick recipe to enjoy the amazing benefits of Soy!
- Drain liquid from Tofu package, cut it into larger pieces and press out excess liquid.
- Cut it into bite sized pieces.
- In a non-stick skillet, heat some oil.
- Add finely chopped garlic and green chilis. (Is you are using Chili sauce skip green chilis). Also add onions.
- Add a pinch of salt and stir fry it for 15-20 seconds on medium heat. Make sure that garlic doesn't burn.
- Add cut tofu and stir fry again for a minute or so.
- Now add soy sauce and tomato chili sauce, sugar and black pepper. Toss it for a minute and allow it to thicken and coat tofu pieces.
- Add basil leaves and if seasoning is fine, take it out.
- Serve it hot.
- Strain out the liquid completely.
- If you have time, pound garlic, green chilis and spring onions together with a pinch of salt and use it as a sauce.
- Deep frying tofu will add extra depth.
Winter is here and so is the smell of fresh Methi leaves. Fenugreek, widely known as “Methi” in India, is a leafy vegetable with small green leaves mainly grown in winter. It’s the bitter taste of its leaves and seeds that makes it so unique.
Methi Malai Mutter as the name says, is rich and flavorful. The slight sweetness of green peas (mutter) and the richness of cream (malai) well compliment the bitterness of methi leaves.
Since I didn’t have cooking cream, I decided to use a healthier and an easily available alternative – cashew cream and the result was outstanding. You have to try it to believe me. Here is what you need.
Methi Malai Mutter
An aromatic combination of fresh methi leaves with green peas cooked together in cashew cream sauce.
- Separate the leaves from stem and wash them well. Sprinkle some salt and keep them aside.
- In a small bowl, take cashews and poppy seeds and let them soak in milk.
- In a small pan, mix all dry masala (cinnamon, cloves, cardamom, black peppercorns and 1/2 tsp cumin seeds) and roast them lightly for 2-3 minutes on low flame.
- Add roughly chopped onion, freshly grated ginger, garlic, green chilies and 1/2 tsp cumin seeds with a pinch of salt in a grinder and make a smooth paste.
- Heat a medium pan and add 2 table spoon of oil. Once oil becomes hot, add 1/2 tsp cumin seeds and let them crackle.
- Meanwhile, squeeze out all the liquid from methi leaves and give them a quick chop. Add these leaves to the oil and cook them for 3 to 4 minutes.
- Once done, remove the leaves from the pan and keep aside.
- Add remaining 1 tb spoon oil to the pan. Now add the onion-garlic paste and fry it nicely for 5-6 minutes.
- Strain the milk and add cashews and poppy seeds to grinder and make a smooth paste. Add few spoons of milk if needed.
- Add this cashew cream to the pan and fry for 1 minute.
- Heat the leftover milk and let it simmer.
- Add the fresh garam masala (the roasted masala finely powdered) to the pan and mix well.
- Add the milk and some water to adjust the consistency.
- Add thawed green peas or boiled if using fresh.
- Add fenugreek leaves and mix well
- Add salt, a pinch of sugar and a pinch of turmeric and let it come to a boil.
- When you soak the cashews in milk, microwave it for 30 seconds, so cashews absorb the milk quicker and become tender.
- Once the subji is done, sprinkle a pinch of kasuri methi (dry fenugreek leaves) of additional aroma.
Krishna Janmashtami कृष्ण जन्माष्टमी, the birthday of Lord Krishna is celebrated all over India. In Maharashtra its popularly known as Gokulashtmi and it’s celebrated along with “Dahi Handi” with enormous zeal and enthusiasm. People make a human pyramid by standing on each other and the top most person tries to reach the “handi”, a clay pot filled with curd and aims to break it with his hand. This depicts Lord Krishna’s childhood and his love towards butter.
We worship bal gopal (बाल गोपाळ ) and we prepare his favorite dishes which include sweets and savory dishes. Then on the midnight of Janmashtami, we offer these dishes to Lord Krishna in order to welcome him on the earth. It’s believed that Gopal Kala is one of his favorite treats.
Prepare with Pohe, lahya, curd and cucumber it’s very easy to put together.
Lord Krishan's favorite and so is mine 🙂
- Soak Pohe in water for about 5 minutes.
- In a large bowl mix pohe, lahya, chopped cucumber and curd and grated coconut, Add chopped cilantro and salt and sugar. Mix well.
- In a small pan, melt ghee for preparing "fodni" / tadka. Add cumin seeds, green chilis and grated ginger.
- Once done, pour this ghee over the mixture and mix well.
|| Jai Shri Krishna ||
Scrumptious Maharashtrian Delicacy
It was the very first time, since our marriage, when my husband was visiting me in Pittsburgh; I wanted to make something he loves. He asked for “साबूदाण्याची खिचडी” (Sabudana Khichadi). I somehow managed to serve him what he wanted but I was not at all happy with my attempt. I knew I had to learn the trick from my mom to make him happy. And now I have excelled it 🙂
I made it again after almost a year and I am really proud of myself 🙂
Yet another Maharashtrian classic!
The most important part is amount of water used to soak sabudana. Use just enough water to cover all sabudana grains. Keep it covered for 6-8 hours.
In a wide bowl, separate the sabudana gently and mix it with peanut powder, salt and sugar. Stir it well so that all the grains get coated. Microwave the small potato cubes for 2-3 minutes.
Add ghee in a large pan and a few cumin seeds. When the cumin seeds start to crackle, add the remaining cumin seeds and finely chopped chillies. Add potato cubes and fry them for 1 minute. Add the sabudana mix and stir it together. It takes 10-15 minutes for sabudana to cook nicely. Keep stirring occasionally. If needed add few drops of water and/or ghee. When done, add some cilantro and lime juice and mix again. Add coconut and cilantro while serving.
Mom’s Tips :
- If you don’t have 6 hours, use warm water to soak sabudana. It takes around 2-3 hours.
- Grind 1 tea-spoon of cumin seeds and green chillies with some sugar. Use this mixture with peanut powder to coat sabudana grains. Sugar makes grinding green chillies easier. It adds nice cumin flavor to khichadi.
- Add some cilantro leaves in phodni (tadka).