Tofu Kebabs or Tofu Paneer Tikka - Pan grilled perfection

Its been a long time since I have had time to blog about something. This is something I make often and is a favourite but seems so commonplace to us that it does not feel like something you would blog about. I make this with tofu, but the same technique can be applied to paneer. This is essentially like the paneer tikka you would get at restaurants. I stumbled onto a technique where i grill it in a pan for some time, and then just hold it over the gas flame at the end. This chars it a bit at the edges and gives a slight smoky flavor like you would get on a tandoor or grill.

The absolute main ingredient here according to me is Shan masala - either for tandoori chicken or tikka. Yes, it has some color, probably, and also has some raw papaya which acts as a tenderizer. Although that's not needed for tofu, it does change the texture a bit. I am using some yogurt in the marinade, but it can easily be replaced by vinegar or fresh lime juice to completely veganize this. The recipe is as follows -

Ingredients -

1-2 packets tofu

2 large onions

2 large peppers any color

2-3 tomatoes

2-3 Tbsp Shan chicken tikka masala or more

1/2 cup low fat yogurt

Chat masala to sprinkle

wooden skewers

Method -

1) Prep all the vegetables and the tofu. Drain the tofu and cut in medium sized chunks and set aside in a bowl. Cut the vegetables in medium squares similar to the tofu. Place them in a seperate bowl. The onion should be in thick chunks. Deseed the tomato and cut it similarly.

2) Add the shan masala and half yogurt to the tofu. This is quite spicy so use it sparingly. You will know how much to use per your taste once you use it a few times. Toss lightly and set aside.

3) Marinate the vegetables similarly using the yogurt and some of the shan masala.

4) Marinate in the refrigerator for at least an hour and even overnight if you are prepping in advance.

5) Alternately thread the tofu and the veggies into the skewers. e.g onion, tomato, pepper, tofu and alternate.

6) Place on a hot non stick pan and keep turning delicately. Once the liquid evaporates and the veggies shrink a bit or look done, hold these skewers over a gas flame one at a time. This can be done by using some type of pliers or tongs. Hold the skewers over the flame for a minute or two until there are one or two char spots.

7) Serve these hot, sprinkled with chat masala ( optional). This tikka is a great appetizer or entree. It can be served over a bed of rice, over some salad or just on its own with some pudina chutney.

Grilled Tofu with a Honey Chipotle Barbecue Sauce - Smokin' sweet

Tofu is the go-to protein option for vegans and vegetarians. Of course, vegetarians do have paneer, which gets more and more popular each day. Being a lacto-vegetarian, I indulge in this fat laden hunk of cheese quite often. A smal two by two inch piece can have as many as three hundred calories, most of them saturated fat. Think of that the next time you enjoy your paneer dishes.

Getting back to the point, tofu is healthy soy protein and tastes great - it mostly takes on the taste of any marinade or sauce you dump it in. I made a barbeque sauce a few weeks ago exactly following the Neelys' recipe from food network, and it was pretty mean. I decided to give it a slight twist, adding smoky chipotle peppers, and using honey as the main sweetener. I marinated the tofu in spices similar to what went into the barbecue sauce, and set it aside while I made my potatoes and the sauce. The recipe itself is pretty simple and you can add some variations as needed, or adjust the spice level to your taste. You can use dry chipotle peppers, canned ones in adobo sauce, or just a spice mix. I used Mrs. Dash Southwest Chipotle spice mix. I like these spices because they are sodium free, and I can add as much spice as I want, and still add salt to my taste.

I served the grilled tofu with mashed potatoes. I would have liked to add some broccoli or green beans, but I was out of them that day. The recipe follows -

Ingredients -

1 - 2 boxes extra firm tofu

2-3 cloves garlic

1 Tbsp onion powder

1 Tbsp Mrs. Dash chipotle blend

2 Tbsp apple cider vinegar

1 tsp oil

salt and pepper to taste

1 tsp cayenne pepper or tabasco/pepper sauce

1 tsp honey

For the Sauce -

Half cup ketchup

2 cloves garlic

1 Tbsp onion powder

1 tsp dry celery

1/4 cup apple cider vinegar

salt and pepper

1-2 Tbsp Mrs.Dash Chipotle blend (powdered dry chipotle or chipotles in adobo optional)

1/2 cup water

1/2 cup natural honey

1 tsp cornstarch if needed to thicken

Method -

1) Wa

sh and drain the tofu. You can take one or two boxes depending on the number of people, or to make extra batches for later. This tofu will refrigerate or freeze well, and will be great chopped up in a sandwich or wrap.

2) Combine all the spice ingredients in a wide bowl and mix well. Add some water to make a thick paste.

3) Cut the tofu in triangles or steaks of about half inch thickness. This will ensure that the flavors of the marinade seep in.

4) Place the tofu slices in the bowl and gently spoon the whole mixture over the tofu so that all the pieces are drenched in the spicy marinade. Cover and set aside.

5) Heat a dab of butter or 1/2 tsp oil in a sauce pan and gently saute the chopped garlic cloves until they change color. Mix all other sauce ingredients and add them to this sauce pan.

6) Stir occasionally and simmer for 20-25 minutes until the sauce thickens and develops a glaze. Use corn flour or cornstarch to thicken the sauce to your liking.

7) Heat a non stick pan and brush with oil or spray. Place the tofu slices on the pan and brown from all sides on medium heat.

8) To serve - Place a scoop or two of mashed potatoes on your plate. Place 2-3 grilled tofu slices on the potatoes and drizzle with sauce. The sauce is pretty spicy and pungent, so you need to go slow with it.

9) The honey chipotle flavored sauce has a lot of flavors - spice from the onion and garlic, sweetness of the ketchup and honey, smoky flavor and the heat from however much chipotle spice you added.

This is a healthy and filling sumptuous meal when served with some green veggies, and falls right in with my other favourite comfort foods. I hope you try this simple dish that does not need a lot of effort.

Cavatappi Pasta in a Saffron Tomato sauce

Saffron – just the name brings something exotic to mind. This is one of the most expensive spices and is popularly used in several desserts in Indian cuisine. Being very expensive, it is generally reserved for special occasions. Using this in a pasta sauce was a completely novel idea for me.

As I searched the web, I found that there really were several recipes of this kind of sauce. Rachael Ray used saffron with lotsa butter and parsley and mint and orange, but I was short on those ingredients. All I had was some tomato sauce and then the search for tomato+saffron yielded one even by the great Emeril himself. Bam!

To begin at the beginning, this whole thing started because I was presented with a bottle of rich saffron syrup. This was so heady and intoxicating that I immediately wanted to make something of it, something savory and other than the obvious desserts that came to mind. Pasta was the obvious vehicle, since I was craving pasta. Although all the recipes use pinches of saffron fronds, I decided to be bold and make the sauce using syrup.

Most recipes had certain elements – the usual onion, garlic, basil/spice, wine, cream, tomatoes and saffron. I made so many substitutions to this concept, that I fear I may have ended up with something totally different. I also made a much lighter version using whole milk instead of cream, and saved the cheese just for the garnish.
I used mushrooms and olives as the vegetables, and everything worked together well to give a unique flavor where you can’t really taste one particular thing.

Cavatappi is a long screw shaped pasta. You can use any ‘rigate’ or ridged pasta for this sauce. Something like penne or rigatoni will go really well with this sauce. The recipe is as follows –

Ingredients –

Half pound penne/cavatappi
One small onion chopped
1 Tbsp garlic chopped
1 Tbsp EVOO or extra virgin olive oil
1 tsp dried spices such as basil/thyme
Salt and pepper to taste
¼ cup vodka
1 cup whole milk
1 cup tomato puree/sauce
2 Tbsp saffron syrup such as Mapro
Or 1 big pinch or 1 tsp saffron fronds
1 packet mushrooms chopped
2 Tbsp olives sliced/chopped
Parmesan or cheese of choice to garnish
EVOO to drizzle

Method –
1) For the sauce – In a heavy bottomed saucepan, heat the EVOO and add the chopped garlic. Add onions and sauté until softened a bit. Take care not to burn either.
2) Add mushrooms and fry until all the water from the mushrooms evaporates
3) Add vodka, or wine if you wish and sauté a bit until absorbed
4) Add tomato puree or sauce and the milk/cream
5) Add the salt/pepper and dried herbs and simmer this sauce
6) Add the saffron syrup. If using fronds, steep them first in some hot milk and then add to the sauce
7) Simmer the sauce until all the milk/cream is absorbed and sauce thickens. The sauce should coat the back of a spoon.
8) Meanwhile, boil the pasta for about 8-10 minutes, a bit less than al dente
9) Drain the pasta and immediately add to the sauce. Stir well to combine, cover with lid on a very low flame and let the pasta steam in the sauce for 3-4 minutes. This time can be adjusted based on the actual pasta and your liking of chewy versus well cooked pasta.
10) The pasta will absorb most of the sauce and flavors pretty soon. Switch off heat and keep covered
11) While serving, spoon on plate and drizzle some olive oil and some grated parmesan or any other cheese.
This is a very rich tasting pasta with big flavor, that will make a great impromptu meal served with some salad and good bread.

I hope you enjoy this unusual sauce laden with the goodness of saffron.

Lower Fat Cream of Broccoli soup - too good to be true

Can anything be too good to be true? Really? This soup is. Not only does it make you all warm and fuzzy, but also takes care of your heart so that you can use it to spread more love through the universe. That has got to be the corniest line I ever wrote! But jokes apart, I think I have unexpectedly stumbled upon a great way to make a satisfying low fat cream of broccoli. Since I no longer enjoy the panera broccoli cheddar having discovered its made with chicken broth, this is a great homemade alternative without all those calories.

Broccoli, as we all know, is a super food and is wonderful for your health. Please visit whfoods.com for a detailed appreciation of this humble vegetable. Broccoli is relatively new to the Indian grocery scene and is still under the 'exotic' label. Exotic, as we, all know, also means expensive. It is generally about 4-5 times the price of your regular cabbage and okra. So I was happy when I got it for a much lower rate in the Sunday market. I had been craving a thick creamy soup for a while now, so I had an idea where this broccoli would end up.

I looked up several recipes on the web. The vegan recipes went with soy milk and cashews or some other nut. Vegetarians added cream, cheddar cheese, half and half and what not. I found a few recipes promoting the humble potato as a way to add creaminess without adding fat, and that really made sense to me. I wanted to make this recipe as easy as possible, mostly made out of easy to find, hence economical ingredients. I just added a cup of whole milk at the end and that gave the requisite creaminess, mixed in with some corn starch. I served it garnished with some grated carrot and grated cheddar, and the result was a very thick and creamy filling soup.

I botched up the photos of the actual soup, but am still adding one here to give you a general idea.

The detailed recipe is as follows -

Ingredients --

500g broccoli

2 small potatoes

1 small onion/half cup

4-5 garlic cloves

1 cup milk

1 Tbsp cornstarch

1 Tbsp olive oil

salt and pepper

carrot for garnish

cheddar cheese for garnish

Method -

1) Seperate the broccoli into florets and finely chop the stems. The stems will add bulk and are also full of nutrition so you do not want to waste them.

2) Heat some oil in a stock pot. Fry the onion and chopped garlic. Add chopped potatoes and fry for some time until the potatoes soften a bit and are partially cooked. You may add a little water here to avoid sticking.

3) Add all the broccoli and about one litre of water and put a lid on the pot. Some of the water will be absorbed. Switch off the heat when the potatoes are cooked. The broccoli will definitely cook by this time.

4) At this point, you can use an immersion blender to blend everything roughly in the pot. If not, let this cool down and puree it in a blender or food processor in batches. Add everything back to the pot.

5) The blended potato will lend a creamy aspect to the whole soup and it should be quite thick at this point.

6) Season with salt and pepper.

7) Mix in 1 Tbsp cornstarch with a cup of milk at room temperature such that there are no lumps. Add this to the soup pot.

8) Keep stirring slowly so that the soup does not stick. The cornstarch will add some thickness and milk will add a creamy aspect.

9) Serve this piping hot. Ladle in bowls and add some grated carrot on top for garnish. Add about a Tbsp of grated cheddar and mix it in as you eat.

10) You can make this cheddar intensive by adding 2 cups of cheddar to the pot, or lots more cheddar to the bowl, but that will not make this 'low fat'.

This is a nourishing low fat soup that is a complete meal, served with some whoke grain crusty bread. I hope you try this simple recipe that gives exotic results.

Quick and Easy Microwave recipes - Shortcut to home cooked Indian food

These were a bunch of recipes I had created for some cousins/friends who were 'challenged' as far as cooking goes, and were tired of eating frozen or ready to eat dinners. This can be used by anyone in a hurry and gives you a healthy and balanced meal at home in little time and hardly any effort. I have used these myself several times in a bind. There is a little effort involved in chopping fresh onion/tomato or herbs, something I find crucial to lend freshness to these meals.

These are mostly Indian recipes, something that will give you a home cooked or comforting feel.

Please refer to the book 'Microwave Indian Recipes' on Amazon for a detailed description of these recipes.

http://www.amazon.com/Microwave-Indian-Recipes-ebook/dp/B006XVFGV8/ref=sr_1_1?ie=UTF8&qid=1327499192&sr=8-1

Saag Chole - down home comfort that packs a punch

Saag Chole, Chole Palak, Chana Saag etc. etc., there are n number of ways this dish is named or called. The main base ingredient here is Chole a.k.a Chana a.k.a chickpeas a.k.a garbanzos - you know what I mean. The 'Saag' in this word means 'green', any greens but traditionally is either spinach or a mixture of spinach and mustard greens. This can be called a combination of two typical punjabi staples - the chana or chickpeas, and the omnipresent 'saag' or greens. I have typically found that this dish is making an appearance on a lot of Indian restaurant menus nowadays, either due to its increasing popularity, or also maybe in an effort to increase the number of items on the menu without really adding anything different. I hope that does not sound too caustic :o

You can make this for two people or a crowd with roughly the same effort. This is really super easy, especially if you use canned chickpeas and frozen spinach, as I am wont to, especially 'coz I almost always cook this when I am pressed for time. This is a vegetarian's delight, packing a mean nutritious punch, and you can eat it on its own, or with some steamed rice. I dare you to eat a big bowl of this and Not feel full :).

Traditionally, I am pretty sure the hardworking ladies must have soaked the dried chickpeas for 12 hours plus and cooked them in an iron pot, and also this is much cheaper than buying a can, but sometimes the hustle bustle of life just takes over and whats a girl to do. At least its infinitesimally better than takeout, right?





A typical blend of spices is used here, which I call 'punjabi' spices. But these are nothing to be afraid of. They are present in almost all pantries, even American ones, the only difference being that their usage may be different. I make two versions of this dish - the crude one and the finer one. Knowing time constraints, I almost always end up making the crude one( as seen in the crude photo above). Both things taste the same, the only difference is in the presentation. The finer version uses pureed spinach instead of just chopped, hence the added step of using the FP. So without wasting any more time, the recipe is as follows -


Ingredients -

2 cans chickpeas or garbanzo beans
1 packet frozen chopped spinach ( or half spinach and mustard)
1 cup crushed tomatoes
2 medium onions
4-5 cloves
3-4 one inch sticks cinnamon
2-3 black or green cardamom pods
1-2 dry bay leaf
1 tsp cayenne pepper
1 tsp black pepper
1 tsp garam masala
1 Tbsp fresh chopped garlic
1 Tbsp fresh grated ginger
oil
1 tsp sugar


Method -



1) Chop the onions and finely grate the ginger. Grate garlic if possible or chop it finely. I do not advocate the use of ready made ginger garlic pastes since they are tasteless.

2) Thaw and wash the spinach under hot water and drain in a colander. Try to squeeze any obvious moisture out of it. If using mustard, use 50-50 with spinach. Please do not use mustard on its own since it is very bitter.

3) If you are doing the fancy version with the FP, put the onions, ginger, garlic and the spinach in the food processor and give it a whirl until you get a thick pesto like paste.

4) Wash and drain the canned chickpeas taking care to remove all the water/liquid from the cans. This is laden with who knows what preservatives and they are better down your drain.

5) Assemble all the dry spices in front of you. Heat oil in a pan and add the spices once the oil splutters. If you are using the fancy process, add the pureed spinach mixture to the oil at this point. The process continues here *.

6) Add the chopped onion to the oil and spices and fry till the onion is slightly cooked and changes colour.

7) Add the ginger and garlic and saute for a minute without letting it burn.

8) Add the drained spinach now and cook, stirring for 5-10 minutes until the spinach changes colour and is completely cooked.

9) Step 5 continues here *. Add the cup of crushed tomatoes at this point and also add the drained chickpeas.

10) Add the cayenne and the garam masala, salt and sugar. Stir this together.

11) Cover this and let it simmer for 10-15 minutes. Since the canned chickpeas are already cooked, this time is enough for everything to get friendly.

12) Serve hot with steamed rice, rotis or just in a bowl like a thick bean soup.

This dish is vegan as well as vegetarian and is a powerhouse of nutrition with all the spinach( and mustard if used) and the proteins from the chickpeas. Very little oil is used, but even that can be omitted by using a non-stick pan and using some broth or water in the initial step instead of oil.


Looking forward to finding out what you think of this.

Jeera Alu Shimla Mirch (Cumin flavoured potatoes and peppers) - quick and easy all-time favourite

Lofty mountains, picturesque valleys, swirling mists, chilly breezes, and tummies grumbling for food - this is how I remember one nostalgic afternoon in Kodaikanal, one of the popular hillstations in Southern India. The resort had a restaurant perched on a hilltop with glass all around where you could see the valley view all around you. The food was piping hot - simple roti and Alu Subji, but with a slightly different recipe than the usual thing we ate at home. The aroma of that dish has stayed with me along with happy memories of a great vacation. As young as I was that time, I did not waste any time recreating the simple comforting dish the moment I got home.

Fast forwarding to the present day, Alu Shimla Mirch has always been a very popular dish in our home, and the goto dish when any last minute guests turned up. The flavour of the green pepper or capsicum elevates the everyday potato to a different level, and a strong dose of cumin with a secret spice further makes this taste exotic.

This vegetable dish is ready in a jiffy, since in a typical Indian home, the potatoes are boiled in a pressure cooker along with the usual rice and daal. The green peppers are coarsel chopped meanwhile and then they are stir fried together with the spices. In the wintertime, we sometimes get small green peppers, and my mother makes a further variation where she stuffs the boiled mashed potatoes into the peppers and then sautees them in a pan. This changes the presentation but the taste is the same as the following recipe.

Ingredients -

4-5 large potatoes

3 green peppers

1 Tbsp cumin seeds

3-4 green cardamom pods(elaichi)

hing and turmeric

1 tsp cayenne pepper

1 Tbsp oil

salt to taste

pinch sugar

Method -

1) Scrub and clean the potatoes and boil them either in a pressure cooker or in a pot of boiling water. You can also microwave them if in a hurry, but the texture is slightly different from boiled potatoes. You can use 4-5 Idaho potatoes or 10-12 small new potatoes. Peel and chop the potatoes.

Note - the ratio of potatoes versus peppers here is more to your liking and also on how much the peppers cost :). There will not be much of a difference in flavour if you add 2 versus three or four peppers, since this is a strong flavoured vegetable. More peppers of course mean more vitamin C and more nutrition.

2) Destem the peppers and remove all white parts. Cut into largish pieces, such that the pieces will be intact even after getting cooked.

3) Heat oil in a pan and add the cumin seeds and cardamom pods. As they splutter, add hing and turmeric powder. Immediately add the chopped peppers. Sautee for some time until the peppers are cooked.

4) Add the chopped potatoes, the cayenne pepper, salt and a pinch of sugar. Stir everything together and cover. Let it simmer for five minutes.

5) Your Alu Shimla Mirch is ready to be devoured.

This is a simple and easy family favourite that is liked by young and old alike. I hope you try this simple recipe and let me know what you think.

Bowtie pasta with Gouda sauce

Down with a cold and confined to bed, I was dreaming of something comforting all day like a mac and cheese or a chowder. After finally getting down from bed, a raid of the fridge revealed a sad lack of vegetables, so pasta was the de facto choice. There are no frozen treats handy here, like stouffer's or AMy's mac and cheese, so I prepared myself to slave some over the kitchen stove, telling myself the heat and steam would only help my cold. I had wanted to try the Amul Gouda cheese for a long time, but hesitated since most stores don't have any refrigeration that lasts 24 hours and who knows what happens during the power cuts? The same applies to buying any expensive imported cheeses. But I had finally taken the plunge this weekend and bought some of the Gouda. A simple cheesy sauce with bowties seemed to be a good test run for the cheese.
The pasta or the cheese is of course just a 'method' as Rachael Ray so often says. You can use any pasta on hand, made from anything. You can also use any cheese you want or any ready made blend you may have. I think I remember one '30 minutes' episode where Rachael made a sauce with smoked gouda and added chipotle peppers. That must definitely have been the inspiration for my sauce, although I used simple or unsmoked gouda and had no chipotle peppers on hand. The small voice in my head that kept screaming 'what, no veggies ????' was pacified by adding some chopped olives and tomatoes. Herb De Provence, my favourite spice blend from the 365 brand, gave this a rosemary intensive flavour. You can of course use any dry or fresh herbs like basil, oregano etc.







The recipe is as follows -
Ingredients -
5 cups dry bowtie pasta

2 Tbsp chopped garlic

2 chopped medium onions

1 tsp Herb de Provence

1 tsp crushed red pepper

1 tsp black pepper

1.5 cups milk any kind

1.5 cups vegetable stock or water

2-3 tsp flour

2 cups grated gouda cheese ( ~ 200 g)

salt to taste

pinch of grated nutmeg

1 cup sliced/chopped olives

2 small tomatoes chopped or 1 cup grape tomatoes

olive oil
Method -
1) Fill a large pot with water and set on one stove to boil. After the water starts boiling, add salt liberally and add dry pasta. I used roughly 5 cups or half of 500g of Barilla Bowtie pasta. ANy brand or type can be used here. ROtini will also be good for this sauce.

2) Chop 2 medium onions and finely chop the garlic.

3) Heat about 2 TBsp of olive oil in a pan and add the onions. Sautee till they are softened without burning. Add the garlic and let it change color slightly but take care that it does not burn.

4) Add 2-3 tsp all purpose or white wheat flour to the pan. I have used ordinary atta or wheat flour in a bind, but it does give a more earthy taste. Stir the flour into the onions and garlic on a low heat. After frying for 3-4 minutes, add 1 cup of stock and one cup of milk. Keep stirring so that no lumps are formed.

5) Once the sauce thickens, guage the thickness and add some water or milk if you need it thinner.

6) Meanwhile keep an eye on the pasta, and after 10-12 minutes check if it is just cooked. Drain and wash with cold water to stop cooking.

7) After the sauce looks cooked, add the seasonings -- peppers, salt, herb de provence or other herb mixture and nutmeg. Stir and let it bubble to absorb the flavours. Add the chopped or sliced olives at this point. Also add roughly chopped tomatoes or whole grape tomatoes. You should be able to see the tomatoes. We do not want them to dissolve in the sauce.

8) Add the grated cheese and stir until it is incorporated into the sauce.

9) Add the cooked pasta to the pan and mix everything. Let it all simmer for 5 minutes so that some sauce is absorbed into the pasta.

10) Serve hot with some pepper sprinkled on top with crusty bread to mop up the sauce :)
You can add a whole lot of veggies in the beginning along with the onion -- mushrooms, coloured peppers, spinach, steamed broccoli, zucchini - the list is endless. This was a very rich treat that made me drowsy, so I am going back to the land of dreams.


Oh yes, the Amul gouda cheese gets a lot of points from me. Though I am not a big cheese fan, it did have a different flavour, and was slightly bitter and sharp. Tasting something like this in India was very welcome, after all the waxy looking and salty 'processed cheeses' that seem to be omnipresent. This cheese did Not taste like the good old 'cheese cubes' and hence seems promising. Costing around 90Rs for a 250 g wheel, it also does not break the bank.


Have you ever tried this kind of sauce, or this cheese? What is your favourite comfort food when you are ill?

Very Veggie Paneer Bhurji - sloppy spicy scramble

I saw these rolls at the local bakery, not dinner rolls, but something between a hot dog bun and a hoagie, and totally white. They looked soft and just waiting to be filled in with some delicious filling. I decided not to let their colour work against them, and to make up for it with loads and loads of vegetables. I had some Paneer that had to be used up soon and I pretty much cleaned up the vegetable drawer of what I had. Some very pungent celery gave this a kick and a strong flavour. The only other seasonings I used were paprika and black pepper, and some dried
basil. The flavour was unique and just as I love it - spicy with the pepper but not 'hot', minus the heat that you would get with a green or red chilli.

Carrots, peppers, onions, tomatoes, fresh corn, green peas, all went into the pot along with some tomato sauce. You can add anything of your choice really. Squash, zucchini, asparagus, and mushrooms will all taste equally good and add to the veg element.Adding the tomato sauce was a spur of the moment inspiration. The amount of cooked veggies was roughly 3 times that of the paneer. I simmered the mixture long enough to get a thick conconction, but if its left slightly semi-liquid, this will make a great sloppy joe( although without the traditional condiments), whether you use a long roll or a burger bun.In the end I added crumbled Paneer to the mixture. Needless to say, you can easily add tofu instead of the paneer. I will definitely make this with tofu next time. The Paneer being 'rich' in animal fats, made this quite filling and added a creamy texture. The rolls also turned out to have a buttery flavour which I had not expected. I served these simply, just ladling the mixture onto the roll, without any toppings. I did not find the need for any condiments, since the filling was spicy and strong flavoured enough, even when eaten with the bread. If you are a pickle lover, a nice cruncy dill pickle will taste great as an
accompaniement. Add some baked hips of choice, and a cool drink and this is a sure way to bliss.

The recipe is as follows -

Ingredients:
3 small onions

1 large carrot

1 large green bell pepper or capsicum

1-2 stalks celery

1 cup fresh corn kernels

1 cup green or sweet peas

2-3 tomatoes1/2 cup tomato sauce or crushed tomatoes

1 Tbsp oil1 tsp paprika

1 tsp black pepper

1 tsp dried basil

1 tsp chopped garlic

200g paneer or 1 packet tofu

fresh bread rolls or hoagies

Method:
1) Chop all the vegetables such as onions, carrots, celery, peppers and tomatoes in a small or medium dice. Chop or mince the garlic.

2) Heat 1 Tbsp of oil in a pan or wok and start adding the vegetables one by one. Add the carrots first since they will take the longest to cook. Saute the carrots for 2 minutes and add celery. Gradually add onions and saute till they change colour. Add water or broth to avoid
sticking. Add the bell peppers and fry some more. Add the corn and the peas. If you are using frozen sweet peas, add them at the end so they dont shrivel. Mix in the corn and peas and add garlic and chopped tomatoes. Mix and let this simmer until most of the tomatoes are cooked
through.

3) Add seasonings and the tomato sauce or crushed tomatoes. Let the mixture come together and simmer. Add salt to taste, and a pinch of sugar.

4) Add crumbled paneer or tofu. Add half a cup water.

5) Mix this in. As this simmers, this will have a 'sloppy' consistency. You can let it thicken as much as you want, depending on how robust your bread is, or how much of a mess you want to make while eating.

6) Switch off the heat, and let this cool to room temperature.

7) For serving, split the roll in half and ladle enough filling to make this a hearty sandwich. Enjoy!8) This can also be used a filling for regular bread, or in a burrito or wrap with some crunchy fresh veggies.

( the photo does not do justice to the actual product, the colours are washed out due to a low battery)

General Tso's Tofu - chinese takeout treat

General Tso's is a pretty popular item on the chinese takeout menu. Called by different names such as General Tao etc., it is doubtful if there was ever any such general in the chinese army. But this General is pretty favoured by one and all when they order their favourite takeout. We had a weekly lunch thing at one of the places I worked where we always ordered chinese food, and general tso's chicken was always my favourite. I later found a few places that had General Tso's tofu on the menu. Some joints were obliging enough to substitute tofu for meat in the sauce by special request.
I had no idea of the nostalgia the thought of this would evoke, while I was down with a cold for a week, unable to taste anything, in a land far away without access to my usual speed dial for Chinese Express or City Lights. A little bit of standard browsing via google revealed a few recipes for the sauce. Interestingly enough, I found hardly any food blogs that had posted this recipe. At least, none of my usual 'favourites' of vegan/vegetarian blogs seemed to feature this. I particularly liked the recipe for the general Tso sauce by Tyler Florence given on the Food Network website. Not that I used it verbatim, but I took it as a broad guideline.

I wanted this to taste like American Takeout Chinese, and not like 'Indian Chinese'. Surprisingly enough, to my delight, I found that I did get the taste and flavour I wanted. I have often wondered what makes these two adaptations of Chinese cuisine so different, since most of the sauce ingredients are the same. I think its the particular soy sauce and also the dash of sesame oil that makes all the difference. I spent the big bucks on a small bottle of Kikkoman soy sauce, but it was worth it. I would really have preferred to use Braggs Liquid Aminos, because I have come to love its flavour much more than any ordinary soy sauce. But finding a bottle of Braggs here is as impossible as seeing orange groves on the South Pole. The recipe follows without further ado.

Ingredients:
1 Package Extra Firm Tofu
2 cups broccoli florets
1 cup finely chopped scallions
2 Tbsp fresh grated ginger
1 Tbsp fresh chopped garlic
1 cup soy sauce for sauce
3-4 Tbsp soy sauce
Sambal olek to taste
2 Tbsp + 1/2 cup Rice vinegar
1 tsp sesame oil
1/2 cup honey
Cornstarch as needed for coating
2 Tbsp cornstarch for slurry
Oil for frying
Black/white pepper to taste

Method:
1) Wash, drain and cube the tofu in pieces of desired size, and arrange in a large zip lock bag or a shallow dish
2) Sprinkle soy sauce, sambal olek/chilli paste or sriracha sauce, grated ginger and white pepper
3) Toss lightly so that all the tofu is coated with the marinade and refrigerate for an hour or more
4) Add some corn starch to the marinated tofu a little at a time, and keep tossing lightly until all the tofu is lightly coated. This will act as a binder and also give a crispy cover to the tofu when we fry it. Alternately, the marinated tofu can be spread around on a sheet pan and baked in an oven for 15-20 mins at 400F, turning once. Since I was going for the 'takeout' effect, I decided to go all out and fry mine.
5) Heat some vegetable oil, roughly a cup, in a wok and fry the tofu in small batches. Drain on some paper towels. You should not need a lot of oil, and the remaining oil can be used while making the sauce. ( This is a step where you need to guard your tofu. Half of it will disappear as samples. The best thing is to get some more tofu than the recipe demands).
6)Wash and clean broccoli and tear into florets, or you can use frozen florets. Heat water in a saucepan and steam the broccoli for 3-4 minutes until just tender and shock it in cold water. This will help in preserving the colour. Set this aside.

For the sauce -
7) In a bowl, mix all the sauce ingredients such as soy sauce, vinegar, honey ( or sugar), 1 tsp sesame oil, sambal olek, white pepper and grated ginger.
8) Now we can utilize the remaining oil in the wok. Add half the scallions and the garlic to the hot oil and fry for a minute without letting it burn. Add the sauce mixture.
9)Add three cups water. I made a Lot of sauce, but if you want less, you can adjust the soy/vinegar accordingly. I found that this vinegar was a bit much so I will reduce it next time. The soy sauce also had enough salt so that I did not need to add Any salt seperately.
10) Bring the sauce to a boil. Meanwhile, prepare a slurry with 2 spoons of cornstarch and some water. Add this gradually to the sauce and let it thicken. The sauce is done when it develops a glaze. Taste and adjust any seasonings per taste.
11) Add the fried tofu and broccoli to the sauce just before serving or vice versa. Garnish with the remaining scallions. Serve this with hot steamed white rice or any other rice of choice.
This is by no means a 'healthy' recipe, since it is high in sodium and oil. The only solace is that it has a lower calorie count than what you would get in a restaurant, and I know what ingredients, esp what kind of oil went into it. And hey, vegetable/sunflower oil is better than cheesy or creamy sauces anytime, right? ;). As mentioned above, this can be modified to be slightly more figure friendly by baking the tofu and using a low sodium soy sauce.
It certainly hit the spot for me, and more chinese takeout style recipes are coming up soon.

Chickpea and beet salad - Dressed in Pink for Memorial Day

Happy Memorial Day to you all. If you read the title of this post and are wondering what kind of fashion disaster I am committing, rest assured. The pink here does not refer to the color of my attire, but my chickpea's costume or dress(ing). This weekend is always long awaited because it is a long time coming after the endless dreary winter, and denotes the beginning of summer to me. This day also reminds me that its been four years since I met a lot of my friends. Folks have moved on in various ways, most have crossed the big 3 mile marker and changed their tax statuses more than once. Time has also flung us over different corners of the globe, making it more difficult to plan any reunions. Which brings me to this quick and easy salad. Not that there is any connection here, just me reminiscing for a few minutes.

This is a pretty simple salad mostly thrown together out of things languishing in the fridge fast nearing extension. A bowl of boiled beets, a cup of boiled chickpeas, red pepper about to wilt, and son on...you get the idea. The dressing is simple - mostly splashed over everything in the pot, instead of any fancy emulsifying by whisks or blenders or in jars etc. I use a couple teaspoons of my favourite hot sauce and several dashes of Mrs.Dash Tomato and Basil. I truly love Mrs.Dash. I feel its copy 'Salt free, Falvour-full' does it full justice. I have tried a lot of these and they are sure to add some zing to all of your dishes without upping your sodium levels. I did not have any Mrs.Dash Lemon pepper blend on hand, otherwise I would have used it here.

Once everything is mixed together, it gets a uniform coating from the beet juice and its all cloaked in pink. Of course, there are the inevitable stains on my clothes too :o

This is my quick lunch as I continue reading old entries from NYtimes's Frugal Traveller blog/column which I stumbled upon today. I also keep looking at this pink salad and dream of SATC2, which sadly I haven't watched yet.

The recipe is as follows -

Ingredients -

1 can chickpeas or 1-2 cups boiled

2-3 boiled beets

one onion chopped

1/2 cup green peas

1 red pepper diced

Hot sauce to taste

2-3 tsp Mrs. Dash

splash of vinegar and EVOO

Method -

1) Assemble all ingredients in a bowl. Dice the red pepper and onion in bite sized pieces. Dice the beets in a medium dice so that they retain their shape. The more you cut them, the more 'juice' they will give away. Add half a cup of rinsed frozen peas for some green color. You can also add scallions, but I did not have any on hand.

2) Add the hot sauce, Mrs.Dash seasoning of choice and roughly one turn of the vingear and the extra virgin olive oil.

3) Season further with salt and pepper if desired.

4) Mix everything and refrigerate for 2-3 hours. As with any salad, the flavours will intensify after chilling and over time.

This can be eaten as a meal served over a bed of lettuce, or in a wrap if desired.

'Cool' Millet rolls with a curried tofu filling - checking out a new whole grain

Millet is also known as Ragi or as NachNi in Marathi. My introduction to this grain has been limited to nachNi papads which I may have eaten more than 10 years ago. The NachNi bhakri( thick pan bread or roti) is popular in Mahrashtra, but I have never had the opportunity to sample it before. There was a packet of 'NachNi Satva' lying around in my freezer for a very long time. On searching around I found out that this is eaten in an oatmeal kind of fashion, mixed with either hot water or yogurt, fruits etc. But I was craving something savoury and sumptuous, especially after a few hours spent reading food blogs.

Browsing food blogs somehow always leaves me exhausted. I think it may be because I don't know where to stop :). Its like a roller coaster ride where you drool, salivate, feel hunger pangs, energized to get up and make something exotic and then gradually only the hunger pangs remain, and you just feel like taking a nap. I think its the same with Food Network. Watching Food tv for just half an hour can motivate you to cook something nice, but a 3-4 hour marathon takes you through a wide spectrum of cuisines and dishes and leaves you totally muddled. This is something I have done and experienced scores of times. I also came up with another theory which is not substantiated by anyone, and I have no idea if there is any science behind it. I think watching food tv all the time can maybe mess with your digestion, 'coz maybe thinking of food, drooling a lot, generates or stimulates your intestinal juices, enzymes and what not, and could interfere with the normal routine work or background processing that our body needs to do. I know it sounds quite laughworthy, but hey, maybe there Is some mind-stomach connection triggered by this?

So anyhoo, I was determined to capitalize on my burst of energy to use some long standing tofu and make a great afternoon snack. The afternoon or evening snack has revered place in our family. Breakfast can be toast or cereal or smoothies, but the evening snack is what awaits you when you come home from work or school, and its what motivates you to tackle the traffic and fumes on your way home. Most Indians do not eat dinner at 6 or 7 - they generally have some snack after they come home, and dinner time is 8, 9 or even later for some people. There is always great anticipation about what you will get to eat after you come home, and as a child I was fortunate to be always greeted with something hot and fresh and aromatic every evening.

The 'cool' in the title is not self being narcissistic(spelling?), but a hint at another ingredient - cucumber - Summery and cool and fresh! I found some grated cucumber in the fridge that had also let out a lot of juice, and so it made it into the pot. This was my way of bringing the taste of another favourite family recipe ( kakdi che thalipeeth or cucumber pancakes) into these rolls. There are a lot of different spices or herbs used in both the outer crepes or rolls or dosas or dhirdis - whatever you call them, and the tofu filling, but you could just stick to something as simple as salt and pepper. I think I may do that next time if I want any one spice to shine through. I used saunf, ajwain and little curry powder to season the tofu filling, a somewhat odd combination but something 'different'. The cucumber added its own distinctive taste to the batter which was complemented by a dash of cayenne and cumin. You can make the stuffing beforehand, and also the crepes ahead of time and assemble it last minute. These rolls can be eaten at room temperatur, hot or cold, and they will taste just as great. The detailed recipe is as follows -

Ingredients -

For the crepe/dosa batter -
2 cups nachNi/millet/ragi flour

1/2 cup rice flour or all purpose flour

1/4 tsp cayenne pepper

1/4 tsp cumin powder

1/2 cup fresh cucumber juice1/2 cup fresh grated cucumber

2 TBSP sour yogurt or lime/lemon juice

1 tsp minced garlic

salt to taste

For the tofu filling -

200g or 7-8 oz herbal tofu

1 small onion

1 medium carrot

1/2 cup peas or corn

1/2 cup cilantro

1 tsp Saunf or fennel seeds

1 tsp ajwain

1 tsp curry powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

Hing and turmeric

pinchsalt to taste

oil as needed

Method -
1) Mix the flour, yogurt or lime juice, cucumber juice, cucumber in a bowl. Add all the spices and then slowly add water to form a pan cake like batter. Whisk well to remove any lumps and set aside. This can be done 2-3 hours in advance if desired and it will ferment a little, or you can also use it right away.
2) Chop the onion and carrots in a small dice. You can also use the frozen 'peas and carrots' for a quick fix. I used corn since I did not have any peas on hand. Any combination is ok here.
3) Chop the tofu in small chunks. I used a herbal tofu which contains cilantro etc. as I was using Indian spices. You can either use plain tofu or any other appropriate herbal tofu. e.g you can use the tomato/basil tofu and use Italian seasoning in the filling, or also use the thai style tofu. You can get different types depending on where you are. Whole Foods generally has 2-3 types of herbal tofu available right next to the plain tofu.
4) Heat one tsp oil in a pan or wok. Add the fennel and ajwain seeds and let them splutter. Add hing and a pinch of turmeric if desired. Add onion and saute until it changes color. Add the carrots and the corn and fry for 2-3 minutes. Add the tofu pieces and the grated garlic. Adding garlic at this point will avoid burning the garlic. Add cilantro, curry powder, cayenne and salt and cover the pan for 5 minutes. Stir occasionally and check that everything comes together. The carrot should be al dente to retain some crunch. Switch off the heat and set aside.
5) Heat a flat dosa tava or a flat griddle. Start making the crepes or dosas. PUt the batter in the middle of the pan and lightly spread it around in a circle with the base of your spoon. Unlike a pancake, you will need to use your hand to do this, since we want a thin roll. Cook on both sides.
6) For assembling - Place a crepe flat on a plate. Spoon some filling in the centre. ROll in burrito fashion, by first tucking in the two ends and then the bottom flap and close it with a rolling motion. You can also keep the ends open and just roll it like a frankie. You can add ketchup or any condiment you like to the roll such as hot sauce or sour cream.

This is a yummy and tasty healthful option for a heavy snack or can even be a good lunch with a cup of soup or a salad. I know I am definitely going to try out more recipes options using millet.

Hara Bhara Kabab Masala ( Spinach cheese balls in a creamy tomato sauce) - Favourite appetizer goes mainstream

This recipe is an adaptation or enhancement of something that I learned years ago - the Hara Bhara Kabab, when it was not common to see this kind of a 'kabab' on restaurant menu cards. They served a version of it at our club. Very different from now, when almost every small joint that opens up in our Pune neighbourhood has things like Hariyali kabab, Hara Kabab etc. So one fine summer many moons ago, when we kids were being especially troublesome, some family elder heard about a cooking class and dispatched self and cousin there, hoping to keep us busy for at least a few hours. The 'class' turned out to be much better than expected, and I am pretty sure it lent a hand in developing some of my culinary instincts. Some things I learned there are even now coming into vogue, and I really admire the lady who taught us and wonder how she was sort of advanced for the time. There used to be 2-3 things made everyday and we could take some home, so by the time we got home, there used to be a bunch of rowdy kids - cousins and siblings - waiting on the doorstep, ready to sample the exotic fare we had 'cooked' that day.

We were taught this Hara Bhara ( Green) Kabab recipe in the 'Appetizers' section and it has been the star of several cocktail parties at our home. The basic ingredient is spinach, and to balance it there is potato and paneer and a bare min of spices. Since I did not have much else, and needed something for dinner, I decided to make a sort of kofta curry out of this and serve it with rice to make a complete meal. The initial part - the Kabas - can also be eaten by themselves with some dipping sauce - yogurt and mint will go well with this. I have made an additional Makhni type gravy or a tomato cream sauce to accompany these balls/croquettes/koftas.
I used the Appe Patra or Ableskiever pan to 'fry' the kababs, instead of shallow or deep frying them. This is one gadget which is certainly NOT overrated. My only peeve is that it did not reduce the smoke generated, as compared to using a frying pan.
The recipe is as follows -



For the Kabab -
1 cup frozen/blanched spinach tightly packed
1 cup boiled and mashed potato
1 cup Paneer shredded ( Can use tofu or farmers cheese or Queso Blanco)
1 Tbsp minced garlic
1 tsp black pepper
Salt to taste

For the Sauce -
1 cup crushed tomato
1/2 cup cashews
1/2 cup half and half or cream ( low fat or fat free)
1 tbsp crushed Kasoori methi
1 tsp Garam masala
1 tsp honey
salt to taste

Method:
1) Mix and knead all the ingredients of the Kabab given above. Make sure that all the water is drained off from the spinach. This should make a thick mixture.
2) Adjust pepper such that the mixture tastes strongly of pepper. Pepper is the dominant flavour here, like in a vegetable cutlet
3) Make small balls with it, roughly the size of a ping pong ball
4) Heat the Appe pan on the stove top and add one drop oil to each mould. Place one ball or kabab in each mould and keep turning with the skewer until all sides are uniformly crisp and brown. Drain these on a paper towel.
5) Now for the sauce - Puree the crushed tomatoes and cashews in a blender until smooth. Alternately you can add cashew paste to the crushed tomatoes.
6) Heat the tomato cashew mixture till it bubbles. Add all the spices like garam masala, salt and honey.
7) Add the half and half. I use low fat or fat free versions. This is optional and we are adding a little just to lighten the colour and get a 'creamy' look. The creamy taste is obtained from the cashews and they will lend a richness to the sauce. So although there is some fat content added through the nuts, it is of the healthy kind and not dairy fat.
8) Crush some kasuri methi and add it to the sauce. Simmer for five minutes and take off the stove.
9) While serving, place 2-3 kababs in an individual serving bowl and ladle some sauce on top. DO NOT add the kababs to the sauce in advance, as they will very likely dissolve or soften and crumble.
10) Serve with Hot Parathas/naan or steamed rice

Nimona - a fresh twist on Alu matar

Independence Day is here and there is a lot of green and orange around with people portraying their patriotic spirit. I decided to do my bit and try something green. I love the colour green, especially in food - yes I really like all kinds of greens like palak, methi, sarson, etc. and the other quintessential green ingrdient - Peas.

In days bygone, peas usually came out of a pod, mostly in the winter, and I had a swell time shelling the peas and eating half of them raw. There are a lot of childhood pea recipes that I will reserve for another time, but I came across this one only after transponding to the 'green peas come from a bag in the freezer' days.

Although I am calling it Alu Matar with a twist, this dish is way more exotic. You have to taste it to believe it. It is very simple in execution, and has very few ingredients. Its also great on a budget and for stretching a dime, as you can extend this dish even using very little raw material. I was first treated to this by a dear friend during the good old school days, when the purse was tight and there were always countless mouths to feed - anyone who has ever lived on or near a college campus can attest to the unpredictable number of people who always turned up for the pleasure of your company ;).




This dish is called Nimona, and is from North India - mostly Uttar Pradesh. The only time I have heard the word Nimona is when I heard my friend mention this, and make this. For us lesser mortals, it was always A's special matar dish!!
The star ingredient here is green peas and a lot of dhania or cilantro. Since Cilantro is another green I cannot have enough of, I use it abundantly. You can use as little or as much according to your taste, but I personally think that it is the combination of green peas, cilantro and Saunf ( yup, one more green) that gives this its unique flavour. Potato is added to the gravy and you can add as much as you want. This is where the crowd friendly aspect comes in. You can thin out the gravy as much as you want, and increase the bulk by adding more potatoes to feed more hungry mouths.

Note: One thing you have to be careful of is to curb all instincts to add turmeric or haldi, and also red chilli powder. This will spoil its colour.
So without further ado, and any more use of the 'g' word, here is the recipe -

Ingredients:
3 cups frozen peas (1 small frozen bag)
1 cup tightly packed fresh cilantro
1 inch piece of ginger
3-4 garlic cloves
1/2 jalapeno or any green pepper
1 small onion
1-2 tspsns black pepper
1 tspn dhania jeera powder
2 tspns saunf( fennel seeds)
2 medium potatoes
oil, salt and sugar to taste
1 tbsp ghee optional

Grind together peas, cilantro, ginger garlic, onion, chilli and 1 tsp saunf or fennel seeds to get a thick paste. Heat 1 Tbsp oil in a wok or non stick pan and add the fennel seeds till they pop/splutter. Add the green puree to the oil and begin stirring immediately to avoid sticking. Keep stirring till the paste appears to be well cooked. Keep adding a little water to avoid sticking/burning. The water will be easily absorbed. Meanwhile peel and dice potatoes in medium pieces. Add water to the paste, enough to get the desired sauce thickness. Add more water than desired since the gravy will thicken and also the potatoes will add some thickness when cooked. Add diced potatoes. Add pepper, cumin and coriander powder ( or any masala of your choice - just a dash - not to overwhelm the natural taste of the pea/cilantro
combination), salt and a pinch of sugar. Bring to a boil and let this simmer till the potatoes are cooked. The gravy will thicken a bit by the time the potatoes cook.

You can add more or less potatoes according the number of people - or as people show up :) Add a little ghee at the end. This is totally optional, and will just give a richness to the dish.
Serve hot with rotis or steamed rice. The gravy can be thinner if serving with rice.
Leftovers are great as a sandwich spread, for wraps, or even as a pesto tossed with pasta.
And as I am sure some enterprising minds out there must be thinking, you could add Paneer or Tofu instead of the potato for a new kind of twist !