Palak Paneer is a very popular North Indian dish. It tastes best when served hot with rice, Naan or Roti. It is very attractive from its great and rich green color. Today I have made 2 variations to my regular recipe - I have used tofu instead of paneer and have also not included onion and garlic.
Showing posts with label Tofu. Show all posts
Showing posts with label Tofu. Show all posts
Tuesday, November 25, 2014
Saturday, September 22, 2012
Brown Rice Dhokla
Khaman and Dhokla are used together, but I see in some websites, that they are not the same and are very different from each other. Dhokla is made with rice and urad dal whereas khaman is made with besan. Some people also call this dhokla as White Dhokla and the Besan Dhokla as Dhokla. I will leave this decision to Gujarathis to guide me on this. Coming to this recipe, it is Brown Rice Dhokla, meaning dhokla as mentioned above with rice and urad dal. In South India, we make Idli which is with Rice and Urad dal and it is almost a staple food in many houses. Traditionally made with white rice, this recipe has a little bit of health included with the inclusion of brown rice. I got this recipe from here we all enjoyed it with tomato chutney. It was very spongy and soft and was a pleasure to learn a new dish. You would get about 18 idlis and around a 9 inch pan filled with dhokla with this recipe. I made this in both idli moulds as well as in an 9 inch round tin. So the next time, I would make the recipe in half or do 2 batches.
Ingredients
Brown Rice - 1 cup
White Rice - 1 cup
Ulutham Parupu / Urad Dal - 3/4 cup
Kadalai Parupu / Channa Dal - 1/4 cup
Green Chili - 5 - 3 slit cut and 2 minced fine (remove seeds if wanted)
Silken Soft Tofu - 12 oz.
Lemon Juice - 1/4 cup
Eno Fruit Salt - 1 tea spoon
Salt - 1 1/2 to 2 tea spoons
Oil - 2 tea spoons
Mustard Seeds - 2 tea spoons
Coriander Leaves (finely chopped) - 1/2 cup
Grated Coconut - 1/4 cup
Cayenne Pepper - to sprinkle on top (optional)
Method
Soak the rice and dals for around 8 hours or overnight
Drain and blend them to a smooth paste, adding little water at a time. Do not add too much water, then you cannot blend.
Once it becomes a smooth paste, add the tofu (chopped) and lemon juice and blend again till all the tofu is well incorporated
Set aside for 6 hours to ferment. After 6 hours, keep in the fridge until later use. The original recipe suggested to use within 6 hours, but mine was not even close to done, so I allowed it to ferment for the entire 6 hours and then kept in the fridge overnight and made the dhoklas the next day for breakfast
Grease a 9 inch pan or idli plates or dhokla plates and set aside
Add 1/4 cup coriander leaves, minced green chili and salt to the batter and mix it well
Heat water in a pan which is bigger than the greased pan and let it come to a boil
Now add eno fruit salt to the batter and immediately pour the batter to the greased pan and keep inside the bigger pan with boiling water
Steam cook (no whistle if using pressure cooker) for around 12 to 15 minutes until a toothpick inserted in the center comes out clean
Remove from heat and transfer to a plate
Sprinkle little cayenne pepper on top
Heat a pan and add oil and allow the mustard seeds to crackle, add the slit cut green chili and pour the entire oil over the top of the dhokla
Garnish with coconut and coriander leaves and serve warm or on room temperature!!!
Comparing White rice and Brown Rice (from Wikipedia) -
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched". One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[3] Among other key sources of nutrition lost are small amounts of fatty acids and fiber.[citation needed
Sending this to My Guest Hosting event – Taste of the Tropics – Coconut, Chef Mireille’s page, Healthy Foods for Healthy Kids - Combo Meal, Nithu's page, Bon Viviant - Rice Dishes, Breakfast Recipes, Lentils and Legumes, FFNF, Priya's page, Nupur's What's with my cuppa, CWS - Urad Dal, Priya's page,
Ingredients
Brown Rice - 1 cup
White Rice - 1 cup
Ulutham Parupu / Urad Dal - 3/4 cup
Kadalai Parupu / Channa Dal - 1/4 cup
Green Chili - 5 - 3 slit cut and 2 minced fine (remove seeds if wanted)
Silken Soft Tofu - 12 oz.
Lemon Juice - 1/4 cup
Eno Fruit Salt - 1 tea spoon
Salt - 1 1/2 to 2 tea spoons
Oil - 2 tea spoons
Mustard Seeds - 2 tea spoons
Coriander Leaves (finely chopped) - 1/2 cup
Grated Coconut - 1/4 cup
Cayenne Pepper - to sprinkle on top (optional)
Method
Soak the rice and dals for around 8 hours or overnight
Drain and blend them to a smooth paste, adding little water at a time. Do not add too much water, then you cannot blend.
Once it becomes a smooth paste, add the tofu (chopped) and lemon juice and blend again till all the tofu is well incorporated
Set aside for 6 hours to ferment. After 6 hours, keep in the fridge until later use. The original recipe suggested to use within 6 hours, but mine was not even close to done, so I allowed it to ferment for the entire 6 hours and then kept in the fridge overnight and made the dhoklas the next day for breakfast
Grease a 9 inch pan or idli plates or dhokla plates and set aside
Add 1/4 cup coriander leaves, minced green chili and salt to the batter and mix it well
Heat water in a pan which is bigger than the greased pan and let it come to a boil
Now add eno fruit salt to the batter and immediately pour the batter to the greased pan and keep inside the bigger pan with boiling water
Steam cook (no whistle if using pressure cooker) for around 12 to 15 minutes until a toothpick inserted in the center comes out clean
Remove from heat and transfer to a plate
Sprinkle little cayenne pepper on top
Heat a pan and add oil and allow the mustard seeds to crackle, add the slit cut green chili and pour the entire oil over the top of the dhokla
Garnish with coconut and coriander leaves and serve warm or on room temperature!!!
Comparing White rice and Brown Rice (from Wikipedia) -
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched". One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[3] Among other key sources of nutrition lost are small amounts of fatty acids and fiber.[citation needed
Sending this to My Guest Hosting event – Taste of the Tropics – Coconut, Chef Mireille’s page, Healthy Foods for Healthy Kids - Combo Meal, Nithu's page, Bon Viviant - Rice Dishes, Breakfast Recipes, Lentils and Legumes, FFNF, Priya's page, Nupur's What's with my cuppa, CWS - Urad Dal, Priya's page,
Tuesday, September 4, 2012
Tofu Chocolate Pudding
For this blogging marathon, when I chose Kid's delight chocolate, I immediately thought of this pudding which is simple, healthier than a lot of puddings and looks tempting... Some people like tofu and some people just dislike it so much. This is one such recipe where tofu is not felt. All you remember, feel, taste and indulge in this great pudding is CHOCOLATE!!! It is such a simple recipe to make and is sure a crowd pleaser.. Do not tell the secret ingredient…. TOFU… I got this recipe from here and we loved it.. Make sure to use silken tofu for this. Also the time kept in the fridge before serving is very critical. More time is in there, more tastier it is. Tofu does not have much taste by itself and longer it is allowed to absorb the chocolate flavor, the more chocolatier this will be!! 3 ingredients and few steps and you have a dish which looks so tempting!!!
Ingredients
Semi Sweet Chocolate Chips - 3/4 cup
Water - 1 table spoon
Silken Tofu - 12 oz. packet
Method
Remove tofu from its packet and allow it to drain all the excess moisture
Combine water and chocolate chips on top of a double boiler and allow the chocolate to melt 80%. Do not wait until all the chocolate is melted, you may scotch the chocolate. Once it is 80% done, remove from heat and keep stirring it and the heat will melt the remaining 20%. Set aside
Puree the tofu until smooth and add the melted chocolate to the pureed tofu
Blend it again until well combined
Refrigerate for at least 2 hours. Longer the better.
Scoop / pipe them into the serving bowls and serve with dusted chocolate, nuts, cherries or as is. We loved it as is...
Sending this to Vaishali's Kid's Delight - Chocolate, Srivalli Page, Preeti's Cooking with Soya, Pari's page , Spotlight: Healthy Snacks, Indrani's page, Jagruti's JCO Events Super Foods, Pari's Show me your Dessert, Spice n Sugar Tales - Cooking made easy with Chocolates, Dish name starts with T
Check out my other blogger friends who are participating in BM#20
Ingredients
Semi Sweet Chocolate Chips - 3/4 cup
Water - 1 table spoon
Silken Tofu - 12 oz. packet
Method
Remove tofu from its packet and allow it to drain all the excess moisture
Combine water and chocolate chips on top of a double boiler and allow the chocolate to melt 80%. Do not wait until all the chocolate is melted, you may scotch the chocolate. Once it is 80% done, remove from heat and keep stirring it and the heat will melt the remaining 20%. Set aside
Puree the tofu until smooth and add the melted chocolate to the pureed tofu
Blend it again until well combined
Refrigerate for at least 2 hours. Longer the better.
Scoop / pipe them into the serving bowls and serve with dusted chocolate, nuts, cherries or as is. We loved it as is...
Sending this to Vaishali's Kid's Delight - Chocolate, Srivalli Page, Preeti's Cooking with Soya, Pari's page , Spotlight: Healthy Snacks, Indrani's page, Jagruti's JCO Events Super Foods, Pari's Show me your Dessert, Spice n Sugar Tales - Cooking made easy with Chocolates, Dish name starts with T
Check out my other blogger friends who are participating in BM#20
Saturday, August 4, 2012
Toffai (Tofu Dosai)
Toffai is a type of dosai made with Tofu. I was looking for a stylish name for the recipe and this name (suggested by my dad) is what I liked from the suggestions received..
Kind of cool….Think about calcium rich food and first thing that comes to people’s mind is milk and its products, but many may not recognize that Tofu is also very rich in Calcium. I got this recipe from here and modified it a bit. This dish can be made to vegan by substituting soy milk for milk. A very nice breakfast recipe.
Kind of cool….Think about calcium rich food and first thing that comes to people’s mind is milk and its products, but many may not recognize that Tofu is also very rich in Calcium. I got this recipe from here and modified it a bit. This dish can be made to vegan by substituting soy milk for milk. A very nice breakfast recipe.
Monday, July 9, 2012
Thai Red Curry – Tofu
Thai Red Curry – Tofu is a vegetarian Thai dish that tastes best when served with rice hot. The spicy and hot taste can be adjusted according to taste. Lot of red chili paste might have shrimp paste making it unsuitable for vegetarians. Please look for the ingredients to make sure it is a vegetarian version. If you cannot find one, then make a paste of garlic, red chili, shallots, coriander seeds, cumin seeds, lemon zest or lemongrass and peppercorns. I was able to get the red curry paste in the vegetarian version and used it. Next time will make the red curry paste at home….
Ingredients
Red chili – 15
Thai Red Chili Paste (vegetarian version) – 1 ½ table spoon
Coconut milk – 1 can (13.5 oz)
Oil – 1 table spoon
Carrot – 1 cup
Peas – ½ cup
Beans – ½ cup
Basil – 1 table spoon
Tofu (Extra Firm) – 2 cups
Salt – 1 ½ tea spoon
Onions – 1 cup (cut thinly)
Soy sauce – 1 table spoon
Jaggery – 1 table spoon
Method
Deseed the red chili and keep aside
Boil 1 table spoon water and add the red chili
Allow it cool and grind it to a paste
Cut the vegetables into cubes and boil them separately
Heat oil in a pan and add the red chili paste and grinded red chili
Once it is well sautéed, add the coconut milk and mix well to ensure there are no lumps
Add the soy sauce, jaggery and salt
Allow this to cook on medium flame until it boils
Add the vegetables, peas and tofu at this point
Cook for 5 – 7 minutes
Add basil and remove from heat
Cook rice in sufficient water until done and set aside.
Serve Thai Red Curry hot with rice
Ingredients
Red chili – 15
Thai Red Chili Paste (vegetarian version) – 1 ½ table spoon
Coconut milk – 1 can (13.5 oz)
Oil – 1 table spoon
Carrot – 1 cup
Peas – ½ cup
Beans – ½ cup
Basil – 1 table spoon
Tofu (Extra Firm) – 2 cups
Salt – 1 ½ tea spoon
Onions – 1 cup (cut thinly)
Soy sauce – 1 table spoon
Jaggery – 1 table spoon
Method
Deseed the red chili and keep aside
Boil 1 table spoon water and add the red chili
Allow it cool and grind it to a paste
Cut the vegetables into cubes and boil them separately
Heat oil in a pan and add the red chili paste and grinded red chili
Once it is well sautéed, add the coconut milk and mix well to ensure there are no lumps
Add the soy sauce, jaggery and salt
Allow this to cook on medium flame until it boils
Add the vegetables, peas and tofu at this point
Cook for 5 – 7 minutes
Add basil and remove from heat
Cook rice in sufficient water until done and set aside.
Serve Thai Red Curry hot with rice
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