Kadai Tofu Curry

Kadai Tofu is a low calorie version of the Kadai Paneer.  It is very healthy and nutritious dish, as it consumes very less fat. Try this recipe and give me your feedback.

Ingredients:

Extra firm tofu, cubed                     1 Box

Tomato                                          1 no.         

Green Bell Pepper                            1 no

Yellow Bell Pepper                            ½ no

Red Bell Pepper                                ½ no

Green chilies                                    2 no.

Organic Tomato Sauce                     ½ tin

Cooking Oil                                     2 tbsp.

Salt                                                to taste.

Masala – Coarsely Grounded  

Coriander seeds                               3tsp.

Red chilies                                       3 tsp.

Green Cardamon                              2 no.

Masala Powders

Kashmiri Red chili Powder                1 tsp.

Turmeric Powder                             ¼ tsp.

Snafu powder                                   ½ tsp.

Dry fenugreek leaves                          1 tsp.

Decoration

Chopped coriander leaves

Method:

• Cut tofu, tomatoes& bell peppers into ½ inch pieces. Keep aside.
• Shallow fry the tofus cubes and keep aside.
• Coarsely blend the coriander seed, red chilies & cardamom.
• Heat the oil in the nonstick pan, add the coarsely grounded power and fry for 3 minutes in a low flame.
• Add the all bell peppers, green chilies and tomato and fry for few more minutes.
• Add all masala and cook till all masala raw smell goes away.
• Now add the tomato sauce and salt in it. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Now add Kasoori Methi& Tofu pieces  in it.  Cook it in a low heat for few more minutes.
• Decorate with chopped coriander leaves.
• Now tasty Kadai Tofu curry is ready to serve.
• Serve hot with Naan, Pulka, and Pulao.
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Dahi Bhindi Masala - Curd Okra Masala

A very rich and heavy bhindi dish made with authentic Hyderabad ingredients. This mouthwatering dish made from bhindi, almond paste and yogurt.  This is very good side dish for chapati, Naan & Pulka.

Ingredients

Frozen small bhindi                              3 cups

Chopped tomatoes                                1 cup

Finely chopped capsicum                       ½ cup

Curry leaves                                          a few

 Beaten Yogurt  (curd)                           ½ cup

Masala Powders

Kashmiri red chili powder                       1 tsp.

Fennel powder                                      ½ tsp.

Garam masala powder                           ¼ tsp.

Turmeric powder                                    ¼ tsp. 

To be ground into a paste

Almonds                                                8 no.
Khus khus.(Poppy Seed)                        1 Tbsp.

Shredded coconut                                  2 Tbsp.

Ginger paste                                          1 Tbsp.

 Seasoning:

Cumin seed                                            ½ tsp.

Whole red chili                                        1 no.

Curry leaves                                            few
    

For Decoration:

Chopped coriander leaves

Method:

• Sprinkle a salt into frozen bhindi and keep aside for 30 minutes. Later cook it in the microwave for 8 minutes.
• Soak the almonds and khus Khus in hot water for 30 minutes. After 30 minutes, remove the almond skin. Grind with coconut, khus khus, and ginger paste with little milk. Keep aside.
• Heat 1 tbsp. of oil in a pan and shallow fry the okra’s for about 7-10 min, until they turn slightly brown but still remain crisp. Keep aside.
• Heat a bit more oil in the same pan. Fry the curry leaves, dried chilies, and cumin seed. Lower the stove heat.
• Then add chopped tomatoes and all masala powders and cook well until the the tomatoes have become pulpy and oil comes out from the sides.
• Now add the almond paste and salt , continue to cook for few more minutes , add yogurt  into the mixture.
• Add the sautéed bhindi and cook for a few minutes. You may need to add some water if you think the gravy is too thick.
• Garnish with cilantro.  Serve hot with pulka , chapatti, and pulao.

Note:  You can use fresh Okras also. Clean the okras and chopped evently.

Kannimanga /Vadu mangai/Tender Mango Pickle

Vadu Manga/Tender Baby Mangoes

Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

Ingredients:

Tender Raw Tiny Mangoes         50 no

Colorful red chilies                  15 no.(adjust according to your spice level)

 Crushed Mustard Seeds             4 tbsp.

Fenugreek seeds                       1 tsp.

Asfoetida:                                1 tbsp.

Rock Salt                                  ½ cup-3/4 cup (as per your taste )

Method:

• Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
•  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
• In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
• In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
• Drain the salt water collected from the jar.
• Soak the red chilies, fenugreek seeds for an hour in the salt water.
• Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
• Mix well and close the jar tightly.
• Keep in a cool dark place. Keep stirring every day for another week.
• When it is done, you can see the color change of the mangoes.  When it is ready, use it.
• Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!

Note:

• Buy bunches of these mangoes with their stem intact.
• Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
• Try to pick even sized mangoes an inch long  perhaps.
• Always use clean and dry spoon to serve the pickle.

Vegetable Tortilla Soup

Tortilla soup is a Mexican staple. Homemade tortilla soup is easy to make healthy ,and high fiber kidney beans for protein. Tortilla soup can be very spicy or rather mild, depending upon what chilies are included.  If you want extra heat, try a chipotle or ancho chili.

The tortilla strips should be added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together.

Ingredients: 

Corn Tortillas                                                         4 nos.

Jalapeno peppers (seeded and chopped)                   2 nos.

Frozen corn kernels                                                 1 cup

Zucchini & carrot   (chopped)                                   1 cup

Kidney beans                                                           ½ can

Vegetablebroth (see the link)                                  3 cups

Ginger paste                                                             1 tsp

Organic Tomato sauce                                                ½ tin

Ground cumin                                                            1tsp.

Cayenne pepper                                                        a Pinch

 Finely chopped Fresh (coriander leaves)                     1/3 cup

Shredded Low-fat Monterey Jack                                 ¼ cup    

 Fresh Lemon Juice                                                     2 tsp.

Salt                                                                          to taste

Olive oil                                                                     2 tbsp.

Method: 

• Cut the tortillas into half and then sliced into thin strips (Using a pizza cutter helps here.)
• Heat the oven to 400 degrees. Spread the tortilla strips evenly on a baking sheet. Bake until crisp and beginning to brown, 7-8 minutes.  Keep aside.
• Put the frozen corn kernels, kidney beans in the microwave bowl, and heat it for 5 minutes.
• Heat oil in a soup pan,  add ginger paste, tomato  sauce, jalapeno, Cayenne pepper,2 tbsp. of chopped cilantro and ground cumin.
• Cook for 5 minutes,  in the medium heat. Stirring occasionally, until thickened. Now add the broth.  Mix well.
• Add corn, kidney beans and zucchini & carrot. Add salt.  Reduce heat, cover and simmer for 10 minutes.  
• Remove from the heat and add chopped cilantro in it.
• Ladle the soup into the  bowl. Sprinkle lime juice, Top the soup with cheese, tortilla strips and cilantros
• Serve hot.

Note:

 You want to make this soup very fast, instead of Tortillas , you can use left over Tortilla chips.

Methi Thepla Roti

Methi Theplas is a very good type of Indian bread which keeps good for a week and especially a healthy travel food. Methi Theplas is one of my favorite Gujarat dishes .It is very easy to cook and nice to eat. This theplas are very good for Diabetic patients.

Ingredients:

Wheat Flour                                     1 cup

 Crushed Green Chillies                      2 no.

Chopped freshly fenugreek leaves        ½  cup

Red chili powder                                1 tsp.

Turmeric powder                                1/4tsp.

Ginger paste                                     1 tsp.

Ajwain                                              ½ tsp.

Jeera powder                                      1/2 tsp.

Hing                                                   2 pinches

Ghee                                                 1 tsp

Curd                                                  1 tsp.

Salt                                                   to taste.

Oil                                                   as needed                                                                          

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely.
• Take a wide plate or vessel, put wheat flour.
• Mix all the ingredients and fenugreek leaves in it.
• Add a teaspoon of oil and knead it. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Heat the griddle (tawa) on a medium flame. When hot, pour some ghee or oil and roast the Rotis on both sides ,till they are well-cooked.
• Keep adding ghee/oil at regular intervals till the Methi Roti is golden brown in color.
• Serve them hot with chutney or curd.

Restaurant Type Gulab Jamun/Kala Jamun – Version 2/

I already posted my version of gulab jamun with khoya recipe in my blog. This jamun are made with milk powder only. This recipe is used in many Indian Restaurants around the world.

Ingredients:

Dry Milk powder                       - 2 cups

Self-rising flour                        - ¾ cup

Milk                                           ½ cup

Water                                       ¼ cup

Thickened cream                         150grams

Oil                                            for deep frying

Almond pieces for decoration

For Sugar Syrup:

White sugar                                 2 ½ cups

Water                                         2 ½ cup-3 cups

Saffron                                        – a few

Cardamom powder                        -1/2 tsp.

Rose water – ½ tsp. (OR) Rose essence – 2 drops

Method:

Jamun Preparation:

• Take a bowl, Sieve in the flour, milk powder together. Add cream and milk into it.
• Mix well to form soft dough. Use as much milk as required for kneading.
• Make even size small round shapes. Make about 25-30 pieces.
• Heat oil on a medium flame. Slip the Jamun one by one into the oil. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
•  Lower the stove heat,(very very low heat), and deep fry those balls till golden brown .And keep aside the fried Jamun.

 To make Sugar Syrup

• Take a sauce pan, add sugar and water.
• Add the cardamom powder in the water. Bring the water to boil.
• Let it thicken by cooking over medium heat about to 15 – 20 minutes.
• Once the syrup has thickened a bit, then keep it aside.
• When syrup is warm, add crushed saffron, rose water, and mix it well.
• The syrup should be warm not hot.
• Transfer this hot syrup into a serving dish.

 To Make Gulab Jamun:

• Drop all the fried Jamun in the warm syrup and let it soak for at least 1 hour. The Gulab Jamun are ready.
• You can store jamun in the refrigerator with the syrup. 

Note:

• Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamun.
• If you want to make Kala Jamun then let the balls fry in the oil for bit longer till they turn almost black colored.

Gulab Jamun/Kala Jamun

Gulab Jamun

COCONUT BARFI

Coconut Burfi is a very popular Indian sweet. Fresh grated  coconut cooked in cardamom flavored sugar syrup. You can have it as a dessert or as a sweet snack or just like that.  It has a shelf life of about 10-15 days so you can make in advance and keep it ready to serve when needed. In hot summer days you can keep it for about a week.

Ingredients

Fresh Shredded Coconut –            2cups Sugar                                         1 ½ cups Fresh cardamom Powder -           1 tbsp. Ghee                                      -   1 tbsp. Milk                                           4 tbsp.   Method:  Heat the heavy bottom pan. Add grated coconut, milk and sugar.  Heat and stir continuously, so that it does not stick to the bottom. Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.  Now add the ghee and cardamom seeds powder.   Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.   Flatten the surface evenly with the help of an oiled flat slice.   When cold, cut into squares or diamond shapes and serve .  TIP: Be very careful while cooking this dessert as even a few extra seconds can cause the barfi to harden up. When the mixture is simmering, you can add 1 tablespoon of  Bengal gram(Besan) flour  fried in a little ghee and added.