Firm Tofu - 1 (12 0z)
Tomato - 1 big
Onions finely chopped - 1
Green bell pepper - 1 small cubed (optional)
Green peas - 1/4 cup (optional , microwave for few seconds and keep ready)
Cayenne pepper/chilli powder - As required
Coriander powder -1/2 tbsp
Cumin Powder - 1/4 tbsp
Turmeric powder - little
Garam Masala - 1 tsp
Cumin seeds for tempering - 1 tsp
Coriander leaves for garnishing and stuffing - few stalks for garnishing
Salt - As required
1. Heat oil in frying pan, add the cumin seeds when it starts crackling, add onion saute till light brown.
2.Add tomato and salt, saute well until all the moisture is absorbed.
3. Now add all the spice powders, mix well.
4. Now its time to add scrambled tofu fry well adjust salt and fry well until all the moisture is absorbed and masala is blended nicely. (If you are adding bell pepper and Green peas add at this stage)
5. The texture should look like scrambled eggs, so in this stage put off the flame and garnish with coriander leaves, Mix well. Keep it aside.
Use this Tofu Bhurji as filling for pita, bread sandwiches. You can also serve this with any spiced rice, Naan, Roti.
Here is some more ideas of using this filling :
1. Apply mint chutney, and tomato sauce in toasted bread keep the tofu filling grill it.
2. Take a tortilla , apply the tomato sauce, ketchup, raw onions, coriander leaves, add tofu bhurji, roll it and warm it in a pan. Serve hot.
Green chilli - 1
2. If there is more left over of scrambled tofu, you can use it for Bread sandwich next day and pack for lunch or breakfast. Toast the bread well with little ghee or butter apply chutney and sauce keep tofu and close with other bread.Yummy !!!!!!!!!!!!!
Quinoa - 1 cup
water - 2 cup
Bell peppers - 2 of any 2 colours
shallots - few chopped finely
Roasted garlice - 4 or 5
Roasted Bell peppers - 2 tbsp
Basil - few
Dry herbs - 1 tsp
Crushed red chillies - 1 tsp
Pepper and salt to taste.
Boil the water in a heavy bottom vessel and when it starts bubbling add the quinoa and salt. Cook Quinoa until all the water is absorbed. Close the vessel for 5 minutes. You can get nice fluffy cooked quinoa ,grains have small tails its nice too see and you will feel the crunchiness if you eat. Keep the Quinoa aside.
You can do many variations in this , i will be posting as soon as i can.
First dry roast red chilli and coconut separately then make powder out of garlic, coconut and redchilli. Now in a frying pan add oil and cauliflower and fry until it gets roasted. Then add chopped capsicum (chopped as big cubes), salt and coconut garlic powder, fry will until they are all well blended and capsicum is cooked and roasted. Now add chopped coriander , saute for a minute. Serve with hot rice and pappu(Dhal). It tastes delicious with curd rice and roti too.
Mix grits with the liquids and microwave for 5 minutes stirring every two minutes, or on stove top until cooked. Then add butter and cheese to it. Now scramble eggs in the pan with some salt and pepper. In a bowl or glass pour some silky smooth grits top with eggs and garnish with spring onions.
We had a get together at our home. Did pulao, mint rice, chappathi, raita, kesari, paneer butter masala and curd rice with pickle. Appetizer was corn soup and pappad.
Masala pappad is toasted in flame. Its topped with finely chopped onion, deseeded tomato, coriander with hint of lemon and green chilli topped over the pappad. Good accompaniment for soup in cold weather and rainy days.
Now divide the dough to equal sized balls and now roll them flat. keep the filling in the rolled chappathi.wrap it like we keep for dumpling or kozhukattai. Dust with dry flour, slowly roll it again by dusting with dry flour. Don’t press it hard slight pressure is enough make it round and flat. Now put it in hot griddle toast both sides. Apply ghee atlast on the top of paratha. Serve with raita and pickle. Here I served with cucumber onion raita which is garnished with coriander and pinch of roasted cumin powder, chilli powder.
Karam paniyaram :
(If you find this as less sweet add more acccording to your sweet level)
Half cook noodles in big pot of hot water and drain well until it is dry. In hot oil deep fry the
noodles in batches. Drain it in a tissue then store it in a airtight container. You can do this process ahead of one day if you feel them complicated.
For making sauce :
In a frying pan add onions then garlic ginger, now add carrot saute for few minutes, add capsicum and cabbage, then all the sauce pepper and salt. Now add a cup water and when it comes to boil add the cornflour mixture.The sauce starts to thicken. If they do not thicken just add some more cornflour mixture.Now in the serving plate crush fried noodles pour the hot sauce over it garnish with spring onion and top with egg omelette or scrabbled eggs .Serve this piping hot.
Pour the sauce only when you serve, otherwise noodles becomes soggy. With vegetables you can add sliced mushroom too.Do not saute the vegetables for long time it should be crunchy and do this in high flame.
Any bread or artisan bread - cut as cubes
Olive oil - 3 tbsp
Crisp the bread in 400 c oven by spraying some olive oil, salt and pepper . Now in the big bowl add all the vegetables and bread. Add the dressing mixture toss well and garnish with parsely or cilantro, serve chill.
Dosa batter - as required
In hot griddle pour as small dosas and top with above toppings and turn carefully .Let them get crispy in the edges. Serve with chutney.