Monday, April 10, 2017

Tofu Palak Ki Sabzi- Tofu with Spinach

We have been cooking with tofu a lot these days and Tofu Palak ki Sabzi is another way of preparing tofu. You all can say Indian influence on tofu. Tofu is high in protein and is extracted from soybean milk just like our paneer which is extracted from cow milk. This recipe resembles with our very own Paneer Palak except for paneer we have used tofu. We have used super firm tofu for this preparation which is a denser variety of tofu.

Here to the recipe
Tofu Palak ki sabzi – Tofu with Spinach puree
Recipe requirements
  •  2 whole bunch of spinach leaves approx. 400 Gms
  • Tofu approx. 400gm
  •  5-6 fat cloves of garlic
  •  2 medium size onion
  • ½ inch ginger root
  • 1 large size tomato

For Tempering and seasoning 

  • 1 tsp of turmeric powder
  •  2 tsp of red pepper powder
  •  2 tsp of coriander powder
  • ½ tsp of cumin powder
  • ½ tsp of cardamom powder
  • ½ tsp of cinnamon powder
  •  1 tsp of salt or as per taste
  • 2 tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of cumin seeds
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee

  • Clean spinach leaves properly in water. Discard the root tip and chop spinach leaves roughly.
  • Blanch spinach leaves in little water. Reserve the water that came out after blanching spinach leaves.
  • Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
  • Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
  • Keep on stir/fry for about 8-10 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in cinnamon, cardamom powder and sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Add in blanched spinach leaves as well. Coat well with spices. Let it cook covered for about 8-10 mints.
  • Take this fried masala and spinach out and pulse through a grinder to get a smooth ‘spinach masala paste’.
  • Add in about 2 tbs of mustard oil in a fry pan.
  • Now add in the above prepared ‘spinach masala paste’
  • Add in cubed tofu pieces and mix well with spices.
  • Add in 1 cup of water and the water that you reserved to use, after spinach blanching.Cover and cook for 10-15 mints at med-low flame.
  • Add in ghee or butter at the end.
  • Take out and serve. Enjoy with rotis or rice whatever way you prefer eating.

Happy Cooking Friends and have a great week ahead...

Monday, April 3, 2017

Instant Rava Onion Uttapam

‘’ What day is it?’’ asked Pooh.
‘’It’s today! ’’ Squealed Piglet.
‘’My favourite day’’ said Pooh…………..

Sometimes life’s greatest truth is revealed in children’s animation films. I have watched ‘Winnie- the Pooh’ several times with my dear daughter, while she still was a toddler. Although she has out grown those cartoon stories now, but some of the contextual scenes are still stuck in my mind. So simple and so profoundly told by Pooh and Piglet. Life’s greatest lesson comes from these innocent cartoons. That’s why I always believe in to nurture the innocent child in all of us. Live for the present day and create your own beautiful moments because you only are responsible for your own happiness.

Breakfast are important part of daily meal plans. And we generally on weekends tend to have more varieties for breakfast than the mundane bread and butter. So some days its rice poha, some days Upma or pancakes, some days various fruit filled crepes etc. And then occasionally these tomato onion Uttapams.I tend to cut out the long process of soaking and fermenting ingredients for uttapams. And these instant Uttapams turn out nice and delicious – no need to soak rice etc and then wait for fermenting process.
This is how we make our instant Uttapams
Instant Rava Uttapam
Recipe requirements (makes 4-5,  5’’ inch Uttapam rounds )
  •  2 heaped cups of Rava/sooji/semolina
  • ½ cup of plain flour
  • 1 tsp of baking soda
  •  1 and half cup of yogurt
  •  1 tsp of salt or to taste
  •  About a cup of water

For the toppings
  •  1 large onion
  •  1 medium size tomato
  •  5-6 green chillies
  •  About a cup of chopped coriander leaves
  •  Salt as per taste and bit of red pepper powder/black pepper powder
  •  Cooking oil to make Uttapams.

  •  In a mixing bowl, mix in plain flour and sooji/semolina. Add in baking soda and salt.
  • Now add in yogurt and mix with the above, it will form a dough like consistency.
  • Now add in a cup of water to make a smooth and lump free batter just like dosa /pancake batter and may be even more water if it is required.
  • Now let it rest for about half an hour.
  • Meanwhile chop onion, tomato, green chillies and coriander leaves very finely. Add in salt and pepper powder – if using to enhance the hotness level.
  • Heat up an iron tava/skillet/griddle. Now drop about 2-3 tsp of cooking oil. Rub this oil very well over the griddle.
  • Now give a final mix for the uttapam batter .Drop a ladle full of this batter to the hot griddle.
  • Flatten out a bit, but not much, just like a small round similar to pancake- approx. 5’’ inch rounds. The trick is to have a little thick rounds rather than big and thin rounds, so that they puff out well and turn soft also.
  • Now immediately put finely chopped onion, tomato, green chillies and coriander leaves over the top of the uttapam. Press it gently with the spatula.Let it cook for about 4-5 mints.
  • Flip the side very carefully and now again drop some cooking oil by the sides of uttapams.Cover the uttapamas and cook further for about 6-7 mints at med-low flame. Do not hurry otherwise the middle portions will turn out uncooked.
  • Uncover the uttapam and flip the side and cook for 2-3 mints. Shift into the serving plate.
  • You can have it with tomato ketchup or more traditionally with coconut chutney. These are absolutely divine straight from the hot tava/griddle. Enjoy your breakfast.

Happy Cooking Friends