Tofu Butter Masala - Restaurant style!!

Tofu Butter Masala - Restaurant style!!

Serves 4:

Updated the above pic on 7/10/09...Below pics are the older ones

Ingredients:

1 packet Tofy

2 tbsp butter

2.5 medium sized onions

2 tsp ginger-garlic paste

2 tsps red chilli powder (acc to taste)

5 small tomatoes

2 tbsp cashewnut

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp kasuri methi (dont omit this)

1 tsp garam masala powder

Salt to taste

2 pinches of orange food color (optional I didnt use it, I like the natural color)

Sugar - 2 pinches

Milk - 1/2 cup

Method:

1. In a pan, let about 3 cups of water to boil. When the water starts boiling, drop in the onions, and tomatoes. Let them cook on high flame for 10 mins and allow it to cool

NOTE : This is where its a bit different from other recipes, as most of them says to take raw puree but this one works very fine!

White paste 1 : Grind onions to smooth paste.

White paste 2 : Grind cashews to smooth paste with little water/milk

Red paste : Peel the skin of the tomatoes and grind to smooth paste separately.

2.Heat a tsp of ghee and fry the tofu cubes to golden brown

3.While the tofu fries, bring one cup of water to boil and switch it off. To this add the fried tofu cubes and let it be there for 5-10mins

(not more than that..this is to avoid tofu from hardening)

4.In a kadai heat 2 tbps of butter on low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mins stirring frequently till the gravy starts turning light brown in color and the raw smell goes off.

5.Add ginger-garlic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well. Add tomato puree, kasoori methi, coriander powder, garam masala. Simmer the flame and let it cook for 5mins.

6. Add fried tofu, mix gently and let it cook for another 10mins , add water if the gravy is very thickened. Now add 1/2 cup of soymilk, and cook on medium flame till the butter seperates. Check the salt and add 2pinches of sugar.

7.Serve hot with rotis or naan

I am sure u'l also be surprised like me once u taste it!

Ennai Kathirikkai Kuzhambu Recipe

Ennai Kathirikkai Kuzhambu Recipe

This is an authentic Tamil Nadu kuzhambu recipe and its sometimes a bit overwhelming for lazybones like me. That is not to say this is a difficult recipe. There is a bit of roasting and grinding and soaking and frying to be done. My grandmom would have said "these days girls have it easy, you have the mixie!" She is right, of course!

Make sure you pick out nice and small brinjals of more or less similar size. Its okay if they don't stand up straight on the plate though, 'cuz mine didn't either!

If you have some time on your hands and are craving some comfort food, a homemade meal, something like what your mom/grandmom would have made you if she were with you, then this one's for you. I made it on a Saturday morning and it lasted till Tuesday the next week. I had it with rice, dosa, chappathis, more rice and more dosas!

I am also planning to make this when my amma visits me. She is going to be sooooo impressed ;)

Resist the temptation to stare at the pretty stuffed brinjal. Atleast try!

Ennai Kathirikkai Kuzhambu Recipe

Serves: 4

Preparation time : 45 mins

What I Used:

A lime-sized ball tamarind

8-10 small aubergines

1/4 cup sesame / gingelly oil / nallennai

1 tsp salt

1 tbsp powdered jaggery / sugar

For Spice Powder:

1 tbsp oil

2 tbsp coriander seeds

1 tsp hing / asafoetida / perungaayam

8 dried red chillies

2 tbsp chana dal / kadala paruppu

2 tbsp toor dal / tuvaram paruppu

2 tbsp urad dal / ulutham paruppu

1 tsp salt

For Tempering:

1/2 tsp mustard seeds / kaduku

1 dry red chilli

1 sprig curry leaves

How I Made It:

1. Heat oil for spice powder and add all ingredients except salt. Fry till spices are fragrant and dals turn a golden brown.

2. Remove from heat, mix in salt and grind to a powder.

3. Soak tamarind in 1.5 cups warm water and extract juice.

4. Wash the aubergines and make criss-cross cuts into it from the base almost upto the stalks.

5. Stuff the aubergines with enough spice powder and set aside the remaning powder.

6. Heat gingelly oil in a large pan and fry the aubergines till cooked through and semi-soft. Take care not to break them. Drain and set aside.

7. To the above hot oil, add the ingredients for tempering. When the mustard seeds popping, add the tamarind juice, salt, jaggery and the remaining spice powder. Simmer for about 10-12 mins.

8. Add aubergines to the above and simmer for another 5-7 mins.

9. Serve hot with plain rice and any thoran / mezhukkupuratti / poriyal dish.

Note

This kuzhambu keeps well for upto 4 days at room temperature. Make sure that you bring to boil each time before serving. It tastes best the day after its made. I love it with dosai!

Grilled Eggplant Teriyaki for a Meatless Fourth of July

Grilled Eggplant Teriyaki for a Meatless Fourth of July

posted by Annie B. Bond Jun 30, 2008 1:00 pm

filed under: Food & Recipes, Entrees, eggplant teriyaki

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28 comments

Adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com).

Fire up the grills and declare your independence from meat!

Vegetarians and those trying to eat less meat need no longer feel left out when America celebrates its birthday with the outdoor barbecue feasts that have become the hallmark of this holiday. Create your own fireworks by grilling vegetables; they take on an entirely new taste taste on the grill.

The delicious Teriyaki Marinade is the key to the success of this dish:

INGREDIENTS
2 medium-large eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade, as needed (see below)
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds

Teriyaki Marinade
1/3 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger

Combine all ingredients in a small container. Let stand until the sugar is dissolved.

DIRECTIONS
Slice the eggplants 1/2 inch thick and peel. Salt thenm and let stand in a colander for 30 minutes, then rinse well.

Prepare the grill. Brush the egpplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the coals.) Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.

Vegetarian Bayou Jambalaya Recipe

Vegetarian Bayou Jambalaya Recipe

posted by Annie B. Bond Dec 9, 2000 11:55 am

filed under: Food & Recipes, Entrees

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2 comments

Adapted from Rice and Spice by Robin Robertson (Harvard Common Press, 2000).

You won’t miss the meat or seafood in this glorious vegetarian version of the Creole classic. New Orleans fire and flavor along with colorful anti-oxidant nutrition and satisfying ease of preparation. Pure bayou bliss!

INGREDIENTS

1 tablespoon vegetable oil
1 small onion, coarsely chopped
1/2 cup coarsely chopped celery
1 green bell pepper, coarsely chopped
1 garlic clove, minced
1 16-ounce cans diced tomatoes
2 tablespoons tomato paste
1 teaspoon file powder (look in your local gourmet food store)
1 tablespoon chopped fresh parsley
1 teaspoon Tabasco sauce
1 teaspoon salt
1/2 cup water
1 1/2 cups cooked or canned pinto beans, rinsed if canned
4 ounces tempeh, cubed
8 ounces vegetarian sausage links, cut into 1-inch pieces
6 cups hot cooked brown rice

1. In a large pot, heat 1 1/2 teaspoons of the oil over medium heat until hot. Add onion, celery, and bell pepper and saute for 5 minutes, or until the vegetables begin to soften. Add garlic, tomatoes, tomato paste, file powder, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir in the pinto beans.

2. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add tempeh and vegetarian sausage and cook until browned, about 5 minutes.

3. Add tempeh and sausage to tomato mixture and simmer about 5 minutes, until flavors are well blended. Adjust seasonings and serve over hot cooked rice.