Spicy Tofu Masala

Ingredients:
Tofu - 200 gm
Onions - 2
Ginger-garlic (minced) - 1 tsp.
Tomatoes - 2
Long green chilli - 1
Green bell pepper - 1
Cumin seeds - 1 tsp.
Oil
Salt (to taste)
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Roasted and ground cumin - 1/2 tsp.
Dry mango powder - 1/2 tsp.
Chaat masala - 1 tsp.
Flax seed powder - 1 tsp.


Preparation:
Peel, wash and slice the onions.
Slit the green chilli.
Dice the green bell pepper.
Cube the tofu.
Cut the tomatoes into half. Scoop out the seeds and dice the tomatoes.

Method:
Heat the oil and add the cumin seeds. Add the onions and saute till translucent.
Add the minced ginger & garlic and saute. Add the green chilli and capsicum and saute.
Reduce the flame and add red chilli powder, coriander powder and turmeric powder.
Sprinkle water and mix.
Now add the dry mango powder, cumin powder and flax seed powder. Sprinkle water and mix well.
Then add the tofu and tomatoes and saute without breaking the tofu. Mix in the chaat masala and salt.
Enjoy with rotis or make a roll with rotis.


Note:
Chaat masala already contains salt. Be sure to adjust the addition of salt while cooking.

Sent off to "Dish it Out" event.

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Stuffed paratha (aloo, tofu, and gajar)

Stuffed paratha (aloo, tofu, and gajar)
Ingredients:
For dough:
Whole wheat flour – 2 cups
Salt as required
Water for mixing

For stuffing:
Potatoes – 3 medium sized (boiled and grated)
Tofu – 2 tablespoons (crumbled or grated)
Carrot – 2 tablespoons (grated)

Ginger - 1/2 tea spoon - grated
Chilli powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Amchur powder – ¼ teaspoon
Chat masala – 2 pinches
Garam masala – ¼ teaspoon
Green chillies (finely chopped) – 2
Coriander leaves – 2 teaspoon (finely chopped no stems!)
Salt as required

Oil or butter for cooking paratha.

Method:
In a bowl, add wheat flour and salt. Mix well.
Add water, and form dough.
Cover and keep it aside.
Pat dry the tofu and crumble/grate.
In another bowl, add all the stuffing ingredients and mix well.
This stuffing mixture should be dry and soft.
Take lime sized dough and flatten it the diameter of 2 inches.

Stuff the required potato mix into the flat dough and wrap into a ball (whole stuffing should be dry).

Flatten again gently.

Fry on flat griddle. Apply oil or ghee on the both sides of the paratha.

Note: Squeeze out all the water from the tofu. Pat-dry and then crumble/grate.

Egg masala:
This recipe is referred to Malar Gandhi’s chicken tomato thokku. I made some changes in the ingredients according to our taste added egg, instead of chicken. We all loved the dish. Thanks Malar!

Heat the oil in a kadai.
To the oil, add saunf, 2 cloves and one cinnamon stick.
Then add, half cup of chopped onion piecesand fry till it becomes translucent.
Add a teaspoon of grated garlic and fry.
After 2 minutes, add tomato pieces, chopped from a big tomato.
Add salt.
Fry till the tomatoes become mushy.
Add a teaspoon of red chilli powder, ¼ teaspoon of turmeric powder and mix well.
Add ¼ cup of water and mix well.
After 3 minutes, add 4 boiled eggs, 2 pinch garam masala and few curry leaves, mix the egg with the masala and remove from fire.
Serve with chapathi.

Capsicum and tofu kurma.
This recipe is from Asha’s bell-pepper kurma. Made some changes by adding tofu and using the onions directly without grinding. I cooked this for dinner tonight. Shallow fry the tofu and add this to the masala. Thanks Asha! We loved this dish!

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Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

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