Stuffed Tofu (veggie style)
You can serve this as snack or starter
6 pieces of square tofu (firm)
cucumber, deseeded and julienne
carrot, julienne
turnip, julienne
cup bean sprouts, blanched in salted water.
Oil
Deep fry tofus until light golden brown. Set aside to cool down. Cut the square tofu in half diagonally. The cut tofu will have a shape of triangle. Now, using a knife make a deep slit right in the centre, on the long side of the triangle. (do not cut through).
Now, mix all the veggies together and stuff into tofu. Serve it with chilli and tomato sauce. Or use the following home made chilli sauce
Homemade chilli sauce
6-12 fresh red chillies
5 shallots - sliced
5 garlic sliced
1 cm ginger sliced
1 tbs of vinegar (white) or lime juice
And water
A bit of salt
A bit of sugar
In a blender/processor, grind all the above ingredients together and set aside for the spices to blend together. Taste to your liking, like adding more lemon juice and sugar, if you like. The consistency of this sauce for tofu should be slightly watery.
The above sauce can go well with any dish, be it roast chicken, steamed fish, vegetables or spring rolls. Just grind massive, store in a jar and refrigerate it. You can eat is as it is. No need to cook.
(Sorry Jenim. Thought of giving you a simple recipe, but made it longer) My apologies in confusing you. 😳
Pat this is what I cooked this morning for breakfast. Ven Ponggal, sambar and vadai.
Uma here is the Ven Pongal
VEN PONGAL
Ingredients:
1 cup raw rice
cup green gram dal ( roasted slightly )
cup milk
1 tbs ginger cut into thin strips
2 green chillies chopped round
1 tsp black pepper
1 tbs cashew nuts
1 tsp cumin seeds
1 sprig curry leaves
2 or more tbs ghee
salt to taste
Method:
Add about 5 cups of water with the milk and cook the rice and the dal with salt
To a mushy pongal.
Put a wok on fire, add the ghee, then add cumin seeds, ginger, pepper, cashew nuts, chopped green chillies and the curry leaves.
Fry nicely, add it to the pongal and mix well.
Serve steaming hot with ghee on top.
Its accompaniments are always sambar and vadai.
This dish is very famous in India for breakfast.
Try this recipe for New Year.
MANGO TOMATO DELIGHT
This recipe was given to me by my very good friend.
Ingredients
3 red juicy tomatoes slice into 4 pieces each.
a ripe mango cut into thick slices.
8 birds eye chillies slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
a cup chillie paste
1 big onion sliced
6 pips garlic sliced
a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil
Method:
Heat a wok with oil, add the onions ,garlic and saut.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are lightly mashed.
Remove and serve. It goes well with ghee rice.
RIDGE GOURD IN MASALA
500 grms ridge gourds ( peeled and cut inti 1" cubes.)
1 tbs coriander seeds )
1 tbs sesame seeds ) fry all these in a tsp of oil
1 tsp cumin seeds )
6 dried red chillies )
1 tbs ginger paste }
1 tbs garlic paste } grind together with the above ingredients
1 small onion paste }
2 tbs tamarind paste }
1 big onion cut into chunks
4 pips garlic sliced into halves
1 green chillie cut into rounds
tsp mustard seeds
oil
salt to taste
Method:
Put a wok on fire and pour the oil.
Add the mustard seeds, then the onions,garlic, and green chillie.
Fry a minute then add in the paste, salt and cook till oil rises.
Add in the ridge gourd and let it cook. (Ridge gourd cooks very fast.)
Remove from fire and serve with steaming rice.
SAMBAR
Ingredients:
cup toor dal ( cleaned and soaked for an hour )
tsp tumeric powder
2 green chillies chopped
3 pips garlic crushed
1 tsp oil
1 cup brinjal sliced ( any vege of your choice )
1 tomato sliced
1 lime size tamarind soaked and squeezed in a cup of water
1 tsp sambar powder
2 red dry chillies broken into pieces
1 big onion sliced
tsp mustard seeds
tsp fenugreek seeds
tsp cumin seeds
a tiny piece of asafoetida
a sprig of curry leaves
little chopped coriander leaves
2 tbs ghee or oil
salt to taste
Method:
Add enough water to the dal, add green chillies,garlic,
Tumeric powder and oil and boil till the dal is well cooked.
You can mash little dal with the back of the spoon.
Transfer the contents to another container.
Clean the pot and put it on the stove.
Add the ghee, when it is hot add the hing, mustard seeds,
Fenugreek seeds, and cumin seeds.
Then add the dried chillies, curry leaves and the onions.
Fry for a second, add the sambar powder. Stir for a minute.
Add the brinjals, and the tomatoes. Stir nicely till the masala
Coats the vegetables. Add the salt. Sprinkle a little water if it is sticking to the pot.
Normally I would stir for about 5 minutes to let the brinjal cook abit
In the masala.
Now add the tamarind water, and the cooked dal.
Let it give a good boil
When the vegetables are cooked, slow the fire.
Add the chopped coriander leaves, stir and let the sambar
Heat through for another 2 minutes.
Remove and let it rest for an hour before serving.