Tofu Kofta

Tofu Kofta is the healthier version of Malai Kofta. To cut down on the calories I have substituted paneer(cottage cheese) with tofu, we love this version and dont feel too guilty indulging in these koftas. The recipe involves tofu, firmness level 4. I am a big fan of Costco tofu and I have raved about it in an earlier post, Tofu Tikka Masala




Kofta Ingredients:
1/2 pound tofu drained
3 medium sized potatoes boiled and mashed
2 tbsp minced cilantro
1/2 tsp cumin seeds
minced green chili as per taste
salt as per taste

Kofta batter ingredients:
1 cup All purpose flour
water to bring the mixture to batter consistency

Kofta gravy ingredients:

3 tomatoes
1 medium onion
1 tsp ginger garlic paste
1 green chili
1 tsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp corn starch
1/4 cup thick yogurt
1/4 tsp garam masala powder
1 tbsp oil
salt as per taste
2 sprigs of minced cilantro for garnishing

Kofta Method:

The tofu has to be completely dry, so squeeze out all the water from the tofu. Crumble the tofu with your fingers into crumbs.
Now mix all the kofta ingredients together and make ping pong sized balls with wet palms so that it dosent get too sticky and messy when kneading them into balls.
For the batter, mix the flour and water into a thick consistency(like batata wada batter). Dip the the kofta balls in this batter and fry each until golden brown.



Gravy Method:

Blend the tomatoes, chilies, onions and ginger garlic paste into a puree. Heat the oil in a deep dish,temper with cumin seeds followed by chili and turmeric powder. Next add the puree and cook for a few minutes. Mix corn starch into yogurt taking care not to leave any lumps and pour it into the puree, add water to get the desired gravy thickness. Let it simmer for a few minutes. Mix in garam masala and salt. As soon as it comes to a boil add tofu kofta balls and take off heat.

Garnish with cilantro. Serve with rice or naan.

Paav Bhaji

Paav Bhaji is a very popular street side food in Mumbai, its a medley of vegetables(bhaji) cooked together and spiced with a special masala, called Paav Bhaji masala. Its garnished with finely chopped onions, cilantro and some fresh lime. Served with lightly buttered and toasted hamburger buns(paav)

Ingredients:
3 cups of cauliflower florets
3 potatoes peeled
1 bell pepper, minced
2 cup tomato puree
1 cup peas
1 tbsp butter(optional)

Spices:
1 tbsp Paab-Bhaji masala
1 tsp turmeric powder
1 tsp chili powder
1 tsp. ginger-garlic paste
Salt to taste

Garnishing:
finely chopped onion
couple of sprigs of cilantro chopped
1/4 lime

Method:

Pressure cook the florets, peas and potatoes together, until done(usually takes 2- 3 whistles). In a deep pan heat a little oil and sauté the bell pepper followed by ginger-garlic paste, turmeric powder and chili powder. Add the tomato puree and let it cook for a few minutes. Next add all the cooked vegetables, salt, butter and the paav bhaji masala. Mash the vegetables in the pan if you see any vegetable chunks, so tha it starts looking like a homogeneous mixture. Check the consistency if its too thick you could add some water at this point. Let the mixture come to a boil on medium heat for about 15 minutes.

In a bowl ladle some paav bhaji and garnish with onion, cilantro and a few drops of lime juice. Serve along side toasted and buttered hamburger buns. Enjoy! :)

Spinach curry in yogurt sauce (Palak Kadi)

So I ended up getting a spinach bag from Costco and like all other things it was a jumbo pack(I love the part that it is pre-washed). And since then I have been trying out all the spinach recipes that I know of to get to it before they go bad. We had spinach-tofu curry, spinach salad, omelet with spinach filling and spinach curry in yogurt sauce.

This recipe is for a yogurt based spinach curry, in India its also called Palak(= Spinach) Kadi(=Yogurt based curry).

Ingredients:
2 cups of chopped spinach
1 cup thick yogurt
1/2 cup peanuts
2 green chilies slit in the middle
2 tbsp besan (chickpea flour) or corn starch
1 tbsp oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp coriander(cilantro) seed powder
1 tsp sugar
salt to taste

Method:
In a deep pan heat oil and the chilies followed by cumin seeds, turmeric and coriander powder, saute it for a minute. Add peanuts and spinach and let the spinach cook on medium heat.
In the meanwhile mix besan in yogurt completely so that there are no lumps. When the spinach has wilted add the yogurt mixture and sugar. Bring the curry to a boil on a low flame.
Serve hot with rice, you could also enjoy it as a soup.

Vegetable kurma

Ingredients:
1. 2 medium size potatoes cubed
2. 1 cup of vegetables(peas, corn, cut beans, chopped carrots). I used frozen
3. 1/2 bell pepper chopped
4. 1/2 cup cauliflower florets
5. 1/2 cup cashews ground
6. 1 medium sized onion chopped finely
7. 3 tomatoes chopped
8. 2 tbsp oil
9. Salt to taste
10. 1 tsp of Kasuri methi
Spices:
2 tsp garam masala
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1 tsp cumin powder

Method:
1. In a saucepan saute onion in oil, and when its translucent, add tomatoes and sautee until its mushy
2. Add all the spices, cashew powder and salt
3. Add all the vegetables, a little water and cook covered until all the vegetables are done.
4. Turn off heat and garnish with kasuri methi.

Serve with Rotis.

Masoor Dal(Brown Lentils)

Of all Dals Masoor dal(Brown Lentils) is my favorite, for 2 reasons. Firstly because it has this nice earthy taste to it and secondly, its so easy to cook. You will know what I am talking about in a bit when you look at the ingredients list and the recipe below. This is a no frills recipe that tastes divine. You can serve it with rice or have it as a soup, it warms up your tummy instantly, I just love it.



Ingredients:
1 cup masoor dal aka Brown Lentils
slivered ginger 1 tsp
2 finely chopped green chilies or as per taste
1 tsp of cumin seeds
pinch of turmeric (optional)
Salt to taste
Seasoning:
1 tsp oil
2 cloves of garlic

Method:
Pressure cook all the ingredients(except for the seasoning) until the dal is cooked. I wait for 3 whistles on a medium-low flame and take off the heat. Once the pressure is completely gone check the consistency of the dal, add more water if desired.
In a separate small utensil, saute the garlic cloves in oil until they get golden brown on both sides and add this to the cooked dal.
Serve it as a soup or with some cooked rice.

You could cook the dal in a chicken or vegetable broth for a more healthier version. Enjoy!

Mooli(Radish) Paratha

Stuffing Ingredients:
1 cup of shredded Mooli(Radish)
1 tsp Jeera powder
1 Green chili finely chopped
2 tbsp grated ginger

For Dough:
2 cups wheat flour
1 tbsp oil

Method:

1. Mix all the ingredients together for stuffing, sprinkle a tbsp of salt and set aside for 15 mins; radish will leave out water.
2. Squeeze out all the water from the stuffing. Rolling the paratha will become easier if the stuffing is dry.
3. Take the wheat four in a bowl and slowly add the radish water mixing and kneading. Add more water if desired.
Note: Usually 2 cups of wheat flour would take 3/4th cup of water, but it depends on the dryness and coarseness of the flour so adjust the water quantity.
4. Roll a small ball of dough and place a tsp of radish mixture in the center
5. Pull together the edges to cover-up the filling and dust-in some dry wheat flour
6. Roll it into a paratha.
7. Heat a flat non-stick pan and roast one side of the paratha until golden brown, repeat on the other side.
8. Repeat with rest of the dough and filling
9. Dab a little butter on one side of the paratha and serve with slices of onion and a chili if you like some heat :)

Tofu Tikka Masala

Here is Paneer Tikka masala with a healthier twist. I substituted Tofu for Paneer but nobody missed the yummy, high-calorie Paneer. In-fact people were surprised to know it was Tofu and not Paneer. I give the credit to Costco's Tofu(firmness level 4), they were firmer and more porous than the ones in TJs/Vons. Because it was so porous it marinated well, taking in all the rich spices in the gravy. I plan on getting my Tofu from Costco henceforth. Glad that I tried them out!

Ingredients for marinated Tofu:
1/2 a pound of cubed firm tofu(Costco sells them in packs of 3, I used half of one pack)
2 tablespoon yogurt
1 tsp ginger-garlic paste
Any spices you would like, I added the following:
2 tsp of cumin-coriander powder
1 tsp red chili powder
pinch of salt.

Ingredients for the sauce:
1/2 cup of tomato puree
1 diced green bell pepper(optional)
The usual Indian seasoning-
2 bay leaves
pinch of Hing
1 tsp cumin
1 tsp sugar
2 tbsp chili powder (adjust as per spice tolerance)
1/2 tsp of garam masala

Method:
Marinate the tofu by mixing together all the ingredients for tofu marination and refrigerate for about an hour. Once marinated shallow fry them on a pan to get a golden crust on all sides.Remove the tofu and use the same pan to make the sauce. Add a little oil and saute all the spices one by one, then add the tomato sauce and bring to a simmer. Once the sauce starts thickening mix the tofu piece into it gently and turn off the gas.

Goes well with Rice or Chapati

Onion Zhunka

Zhunka-Bhakri is a staple meal in Maharashtra. Zhunka is traditionally made with drumsticks, but the simpler version is using green onions. Here is the recipe

Ingredients:
1 tsp mustard seeds
1 tsp jeera
1 tsp ginger garlic paste
A bunch of green onions(7-8) along with the greens roughly chopped
1 green chili chopped
1/4 cup besan roasted until golden brown
1 tsp jaggery
Salt to taste

Method:
Take a tbsp of oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds sputter add jeera, ginger garlic paste, chili. Saute it for a minute and add onions let it cook through completely, covered. Add besan, salt, jaggery and mix well. Cover and cook for another 5 mins on low flame.
Jhunka is usually served with bhakris but chapatis go well too.

Egg Pulao

Ingredients:

Usually I use garam masala or pulao masala but I ran out of both so I made do with whatever I had. I didnt follow any specific recipe but just went on a whim. It turned out super good! This recipe is a keeper.

21/2 cups of basmati rice soaked in water for about 30 mins
1 egg
5 eggs boiled and cubed
1 Large onion chopped into thin long slices
1 cup of diced carrots, beans, and green peas
1 tsp ginger garlic paste
1/8th cup tomato paste
2 tbsp cumin powder
2 tbsp coriander powder
2 bay leaves
1 inch piece of cinnamon
5 cloves
2 tbsp Chili powder or as per taste
Salt to taste

Method:
1. Cook rice in rice cooker with cloves,salt for taste and 2/1/2 cups of water. Cooking cloves with rice gives a nice aroma.
2. Heat oil in a pan, saute bay leaves and cinnamon.
3. Add onion and saute is until it becomes translucent.
4. Add ginger garlic paste and remaining spices, saute again for a few mins
5. Break the egg directly into the pan and stir it well so that the egg disintegrates and starts cooking.
6. Add tomato puree and the vegetables, sprinkle some salt. Add water if desired for the vegetables to cook. Make sure you dont make it too runny.. otherwise the pulao will turn out soggy.
7. Once the vegetables are cooked through add the boiled eggs and stir, turn off the heat and transfer the cooked rice form the rice cooker into the vegetable pan and give it a quick mix. Avoid over mixing otherwise the rice will break and you will end-up with a mushy pulao

Garnish with chopped cilantro and serve.

Veggie Sandwich

I wanted to post this a long time back but whenever I make these sandwiches they disappear before I can reach for my camera. Today was my lucky day, I was back with my camera before they were gone:)

If you want to be creative this is the recipe for you.. the choice of vegetables is immense, really, sky is the limit. I throw in whatever vegetables are in my fridge. Some of my favorites are shredded carrots, slices of beets, onions, tomatoes, potatoes, avocados, olives, lettuce, and more. It takes roughly about 5 mins to put together and you have a meal ready! Its a personal favorite on days when I am back from work tired and in no mood to cook anything elaborate.

Ingredients:
2 tsp Mint-Cilantro chutney or Coconut Chutney
2 tbsp Shredded cheese any kind will do (I prefer Mozzarella)
1 tsp Butter
Veggies of your choice either sliced or julienned. This time I had:
2 slices each of - tomato, avocado, boiled potato
Julienned- Onion and Bell Pepper
Salt and Pepper as per taste

Method:
1. Spread butter on one side of both the slices and on medium heat let them become a golden brown. Repeat on the other side.
2. Spread chutney on one side of both the slices
3. Take one slice, with chutney side up add shredded cheese and then assemble all the veggies on it.
4. Put a dash of salt and pepper
5. Place the other slice on top.

Go for it :)

Rajma Masala

It was when I was with my parents and my brother vacationing in Shimla, I was about 10. I still remember the day, it was pouring, all of us were soaking wet and we were famished. It was the time when there was no GPS or google maps to help us with directions, we had managed to locate our hotel through all the rain and heavy winds. Once we got there my dad ordered food from the hotel kitchen menu. We had dried ourselves and changed into something warm and in about half an hour there were hot rotis and rajma masala waiting for us in our room. I remember wiping the bowl clean with my last piece of roti and it was probably the best rajma I would ever have.
The recipe that I am sharing today is probably as close as it gets to the one I had in Shimla. Quite recently I discovered the secret to good rajma masala is LOTS of onions and tomatoes, sauteed well to make a thick gravy base.

Ingredients:
1 can Rajma beans(Red Kidney beans) washed and drained
1 Large Onion chopped roughly
3 Large fully ripe Juicy Tomatoes chopped
1 Bell pepper chopped finely
2 Tbsp Rajma masala powder or Garam masala powder
1 tsp red chili powder or as per taste
Salt as per taste.


Method:
1. Heat oil in a pan on med-high heat.
2. Sautee Onions followed by bell pepper and tomatoes(take your time on this one, its better you do not cut your time on this one). Let all the veggies cook through.
3. Add Rajma powder and red chili powder, stir. Let it sit on the heat for a couple of minutes
4. Add Rajma beans and stir in some salt.
5. Cover and cook on medium for about 10 mins before you turn off the heat.
If you like more gravy add a little water before step5.

Serve with Rice or Rotis.

Missi Roti (Chickpea Flatbread)

I was reading this cook book "Curry Cuisine" and one of the recipes caught my eye for it was a bright yellow flat bread with dots of red onion, cilantro and spring onions, the Rajasthani Missi Roti. It looked appetizing so i bookmarked it for the Sunday brunch.
As legend has it, chickpea increases water retention in the body and is therefore a popular snack amongst desert travelers. I followed the recipe to the dot but I was out of cilantro and spring onions. Also I never had ajwain in my pantry. So I skipped the ingredients that I ran out of and used cumin instead of ajwain, mint instead of cilantro. Also next time I am planning on using whole wheat flour instead of all purpose flour for a healthier version.

Ingredients:
1 and 1/4 cup of Besan
3/4 cup all purpose flour
1 tsp ginger paste
2 green chillies finely chopped
1 tsp red chilli powder
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tbs finely chopped mint
1 tbs finely chopped onion
1 tbs finely chopped green onions(optional)
100 ml water
salt as per taste
1 tbsp melted ghee


Method:
Mix all the dry ingredients together, then slowly add water and knead to make a stiff dough. Leave the dough covered with a damp paper towel for 20 mins.
Make round balls of the dough and roll them into rotis. Cook the rotis on a pan on medium to low heat until they are golden brown on both sides.
Brush rotis with ghee and serve.

Cauliflower Potato curry

Growing up I detested cauliflower, I would spend hours staring at my plate wondering how could mom force on me something so unpalatable. At one point I started believing cauliflower florets were miniature trees(I think I have to thank mom for that) I suddenly didn't dislike them so much, munching each of the florets, believing that I had a whole tree going down my throat. I guess it made my mom's life easier.
If you have a fussy kid and the "tree trick" dosent work anymore then maybe give Gobi Manchurian a try, there cant be a kid who will say no to such pure goodness ;)
Anyway, eventually the taste did grow on me and now cauliflower is a staple in my kitchen. This curry recipe I am sharing is a traditional Konkani dish that I picked up from my mom.

Ingredients:

1. medium cauliflower cut into florets, washed and drained.
2. 2 potatoes diced, about 1/4th inch cubes or bite sized

Masala:
3. 1 cup shredded coconut
4. 2 tbs of slightly roasted coriander seeds
5. 1 tsp turmeric
6. 5 dry roasted red chillies or as per taste
7. Tamrind paste 1/4 tsp or adjust as per taste

Method:
1. Cook Cauliflower, potato in a deep pan
2. Meanwhile grind all the ingredients under the masala section to a fine paste, adding water as needed when the ingredients get too dry and are difficult to grind
3. When the veggies are cooked halfway add the above masala and salt as per taste
4. Let it cook through until the veggies are completely cooked

Seasoning:
This section is optional but it gives a very nice aroma to the whole dish.
1. Heat a tbp of oil in a small pan
2. Add 1tsp mustard seeds and once they start sputtering add a sprig of curry leaves.
3. Turn off the heat and add a pinch of hing.

Serve with rice or chapati.