May 17, 2011

Tofu & Spinach Scramble/Bhurji

This might not be a gorgeous looking dish, but the protein packed nutrition in this definitely makes up for its bad looks. I recently discovered, the versatality that tofu has to offer & was amazed to find out that it works as a great substitute for Eggs or even Paneer/ Indian Cottage Cheese.

Tofu & Spinach Scramble

I  made this simple scramble with Tofu  & Spinach. Since Tofu is bland in taste, I used loads of Indian spices for flavour.

You Will Need:
  • 300g Firm Tofu - Drained & Crumbled
  • 4 small bunches of Spinach - Cleaned & Chopped
  • 1 big onion - finely chopped
  • 2 green chillies
  • 1 tsp fresh Grated ginger
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp Garam Masala
  • 1 tsp cumin seeds
  • Salt as per taste
  • 2 tsp cooking oil
How To:
  • In a heavy bottomed pan, heat oil & splutter cumin seeds. Add fresh grated ginger, green chillies & onions. Saute till it turns pink.
  • Add chopped spinach & saute until the leaves are wilted. Add red chilli powder, coriander powder, turmeric powder & Garam Masala. Mix well & cook for a minute
  • Mix in Tofu & add salt a sper taste. Cook on low heat for about  mins, stirring in between.
  • Turn off the stove & transfer to a serving bowl.
Serve with some warm Phulkas. Enjoi !!!

NOTE: I don't recommend using Silken Tofu as it turns into a mush when scrambled. I used regular Firm Tofu.

May 13, 2011

Apple Soup

Almost a month ago, I was invited to attend a cooking demo by Chef Vicky Ratnani of Gourmet Central fame. The whole demo was centered around using Wasington Apples in various dishes. While, I was amazed at the versatality of apples, one particular dish that caught my attention was this simple soup made that Chef Vicky made using apples & Pumpkin. It was creamy, delicious & had a nice mix of flavours. I am a soup girl & I had to try that recipe ...

Apple Soup

I tweaked the recipe a little & added potatoes instead. Potatoes lend a nice creamy texture to the soup thereby, making the use of fresh cream optional. I actually didn't add any cream to my soup at all & yet it turned out rich & creamy. Ofcourse, if you want a better taste, add cream. Fresh cream makes everything taste better afterall :)

I love the addition of curry powder. It gives a nice subtle kick without overpowering the other flavours. Replace with red chilli powder, of you want to.

Let's head straight to the recipe ...

Serves 2

You Will Need:
  • 2 Apples ( I used Granny Smith ) - peeled, cored & diced
  • 2 large Potatos - peeled & diced
  • 1 large onion - diced
  • A small piece of ginger
  • A stalk of lemongrass
  • 1 green chilli
  • 1 tsp curry/sambar powder
  • Salt as per taste
  • A dash of turmeric
  • Chopped parsley for garnish
  • 2 tsp olive oil
  • 1 tbsp fresh cream - optional
  • Water or Vegetable stock - as needed

How To:
  • In a large pot, heat some olive oil, add green chilli,  shredded ginger & allow it to sizzle. Add diced onions & allow them to sweat. Throw in the apples & potatoes & stir. Add turmeric, lemon grass & curry powder & mix well. Add some stock or water, cover with a lid & allow it to cook on medium flame. Stir at regular intervals.
  • Once the apples & potatoes are soft, turn off the stove & allow it to cool down. Discard the lemon grass & Blend into a smooth puree.
  • Return the soup to the pot, Add some water or stock to adjust the consistency. Don't make the soup very thin & runny. Be careful in adding the amount of water or stock. Add little at a time to adjust the consistency. This is a creamy soup, so you will know, how much to add.  Add cream if using & heat gently.
  • Turn off the stove & garnish with chopped parsley.
Serve with some toasted bread .. Enjoi !!!

May 9, 2011

South Indies: Kothu Parotta

OMG !!! I haven't blogged for more than two weeks .. And, before I forget that I write a food blog, I am here again .. What kept me really really busy was my cousin's wedding & I was in a totally different world, with all the dressing up, new sarees, jewellery & make-up .. Just what is needed to keep a girl happy :)

The last couple of weeks were choco bloc with loads of family get togethers, that also means I had an overdose of traditional food .. To get my taste buds alive & kicking again, I made Kothu Parotta just for I Me & Myself ...

Kothu Parotta

You Will Need:
  • 2 leftover Malabar Parottas/ Chapatis (Frozen will work too )
  • 1 large onion - finely chopped
  • 1 tomato - finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1/2  tsp turmeric powder
  • 1/2 red chilli powder
  • 1/2 tsp Pav Bhaji Masala
  • 1/2 tsp Garam Masala
  • Salt as per taste
  • Cooking oil ( I used Sunflower Oil )
  • Chopped coriander for garnish

How To:
  • Cut the Parottas/Chapatis into 1' inch pieces.
  • In a small pan, heat oil. splutter cumin & add ginger-garlic paste. Give it a good stir. To this, add chopped onions & saute until it turns pink.
  • Add chopped tomatoes, red chilli powder, Pav Bhaji Masala, turmeric & some salt. Cook till oil separates.
  • Add Parotta/Chapati pieces, Garam Masala & mix well.
  • Check for salt & cook on low flame for another minute or so. Turn off the stove & transfer to a serving bowl.. Garnish with chopped coriander
Simply Dig in  & Enjoi !!!

  • If you don't have leftover parottas/Chapatis, you could use fresh ones too, but the leftovers are very handy, Really ..
  • I made this with Chapatis as I am not very fond of using Malabar Parottas which is made of APF .. Wholewheat Chapatis are a lot more healthier. I don't think they make a great difference in taste either .. If you think otherwise, let me know :)
  • You could use whichever spice powder you want to .. Even, Chole Masala or Rajma Masala for a different kick
  • Those who eat eggs, can add a beaten egg right after adding the tomatoes. I do hear from people, that this takes the dish to a different level ...