Tofu capsicum masala

Tofu has almost replaced paneer in my kitchen. Its been just a few months I started using tofu, and I love it more than paneer now. What I love about tofu is that it doesnt have a milky smell as in paneer and it also feels lighter. Tofu is comparatively less in calories and fat and is a good source of protein ...

Tofu is made by coagulating soy milk and pressing the resulting curds. Tofu originated in ancient China and is widely used in East Asian and Southeast Asian cuisines. This recipe is a simple indian style curry with firm tofu and capsicum and it makes a great side dish for chappathi or naan.

Ingredients:

Firm tofu - 200 gm block

Green capsicum - 1, seeded and diced

Oil -1 tbsp

Cumin seeds - 1/2 tsp

Onion - 1 small, finely chopped

Garlic - 4 to 5 cloves, chopped

Coriander powder - 1 tsp

Garam masala - to taste

Kasuri methi - 1/2 tsp, crushed

Chopped coriander leaves - to garnish

Ghee or butter - 1 tsp

For curry paste

Oil -1 tbsp

Dry red chillies - 3

Onion - 2, chopped

Tomato - 2, chopped

Salt to taste

This curry paste can be used in a variety of north indian gravies. 

Preparation:

1. To make the curry paste, heat oil in pan and add dry chillies followed by onions. Add salt and saute till onions become soft. Add tomatoes and a few spoons of water and cover and cook till mushy. Remove from the stove and let it cool. Grind to a smooth paste.

2. Cut the tofu to blocks and keep it in a bowl of warm water for few mins. Drain and keep aside.

3. Heat oil in a pan and add cumin seeds. Add onion and garlic and saute till it starts turning brown. 

4. Add coriander powder and then the curry paste and combine well. Add a little water and bring to boil. Add capsicum and tofu pieces and garam masala. Adjust the salt and cover and cook for 5  minutes. 

5. Add kasuri methi and coriander leaves and combine well. Serve with a dash of ghee or butter.

Events:

Show me your HITS: SOY recipes hosted by Prabha, an event series initiated by Sangeetha

Healthy Diet - Vegetarian Side Dishes by Vardhini
Cooking Concepts:Spring seasonal food

Okra peanut fry

Ingredients:

Tender Okra/Lady's finger - 200 gms
Oil - 1 tbsp
Mustard seeds - 1/2 tsp (optional)
Salt to taste

For peanut powder
Peanuts - 2 heaped tbsp
Oil - 1 tsp
Jeera / cumin seeds - 1/4 tsp
Urad dal - 1 tsp
Dry red chillies - 3 or 4

Note: This recipe can be made with brinjal or tindora/kovakka instead of okra. Add the peanut spice powder after the veggie is cooked.

Preparation:

1. Dry roast the peanuts till the skin starts turning black here and there. Let it cool and then remove the skin and keep aside.
2. Heat 1 tsp of oil and add jeera, urad dal and dry chillies. Roast till urad dal starts turning brown. Coarsely pound this along with peanuts using a spice grinder/mixer.
3. Remove the ends of the okra and cut into small pieces. Heat a tbsp of oil and splutter mustard seeds. Add okra pieces and fry well till the stickiness goes off. Add the peanut spice powder and enough salt and fry well for a few minutes.

Serve as side dish with rice or roti.

Events:

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Kovakka thoran / Ivygourd or Tindora stir fry

Ivy gourd also known as Tindora/Kovakkai/Thondekkai is a veggie I didn't like much during my younger years. I havent tried any recipe other than this regular thoran/ stir fry or in sambar. This little veggie is rich in beta carotene and its juice is used in many herbal weight loss products. It is also known to regulate sugar metabolism and hence recommended for people with diabetes.

Ingredients:

Kovakka/Tindora/Ivygourd - 250 gms
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Chana dal - 1 tbsp (optional)
Shallots - 3 or 4, sliced thin (or half of a small onion chopped)
Turmeric powder - 1/4 tsp
Green chillies - 3, slit
Salt - as needed
Grated coconut - 2 to 3 tbsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves - a sprig

Preparation:

1. Wash the kovakka well and cut and remove the ends. Slice it thin and keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add chana dal and fry till it turns brown.
3. Add sliced kovakka, shallots or onion, green chillies, turmeric powder and salt. Combine well and heap everything towards the centre of the pan. Cover and cook. You may sprinkle a little water if required.
4. Mix the jeera with grated coconut well.  Add it along with curry leaves and fry well till it thoran becomes dry.

Events:

Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
Show me your HITS @ Spicy Treats