Eggs in Sweet N Spicy Tomato Gravy

"For last year's words belong to last year's language and next year's words await another voice"

Don't know where I read this but this quote surely sums up my resolution to make a resolution list every year. Can you blame me? It's that time of the year when I start making a "My Resolutions for the year" list. Fervently I pile the do's and don't while silently promising to myself that every thing on the list will be struck off. And boy, I go about flaunting the list below refrigerator magnets, above the bedpost (yeah!) and yes even on the bathroom door. 

But sadly the only thing that ever gets struck off is a promise to never make such lists:D

What would be on the list's you ask? Many things: for starters, to put more time in the kitchen(I sort of hate it) if only to blog about it. Not that I am not cooking anything; but hardly anything is blog worthy. Another point is my photography skills(?!) have gone rusty as my wielding the camera is almost next to nothing. Yeah I do need that resolution list even if it is going to make me stick to it only for a couple of months.

Anyways, I have consciously made an effort to break my no blogging spell with this lip smacking egg gravy. Though, to be truthful, the dish screams "hubby's touch". What was I doing? Well, I was waltzing around him and giving my valuable inputs :D

{ Serves: 3-4, Prep Time: 20 mins, Cooking Time: 20 mins}

What's in it :- 

• Onions - 300 - 350 gms {finely chopped}
• Tomatoes - 200 gms {finely chopped}
• Green Chillis -  2-3 {finely chopped}
• Garlic - 5-6 pods {finely chopped/to taste}
• Eggs - Medium sized - 8 {hard boiled and peeled}
• Curry Leaves - few
• Coriander leaves - a few sprigs {finely chopped/finely chopped}
• Turmeric Powder - a pinch
• Fennel Seeds - 1 tbsp
• Asafoetida - 1 pinch
• Chilly powder - 1 pinch
• Salt - To Taste
• Sugar- 1 tbsp
• Mixture of Ghee, Coconut Oil and Refined Oil - 2 tbsp 

Here's how:-

In a kadai add the oil mixture and as it warms up dunk the peeled eggs and sauté it till golden brown. Set aside after puncturing it with a fork. In the same pan, add the fennel seeds, curry leaves, then the onions and sauté well. Then add the garlic and green chillies and sauté till the raw smell goes away. Next, add the turmeric powder, asafoetida and chilly powder, sugar and sauté till the raw smell goes away. Let the entire mixture turn a dark brown. Add water if required to avoid the mix sticking to the bottom of the kadai. Now tip in the chopped tomatoes and sauté well. Add water if required to make a semi gravy finally add the golden brown eggs. Bring it to a boil. Garnish with the coriander leaves and serve hot accompanied by phulkas, chappaties or paranthas.

Enjoy your meal as we did!

Hubby's Thai Green Curry with a twist

Recently a good friend of ours, spouse in tow, dropped in unexpectedly and stayed on for dinner. We caught up over a lot of things and the time just slipped by. It was when the clock turned a little over 7 PM did I realize that we had not yet decided about dinner. While we dilly-dallied as to where we could head over, my gallant hubby volunteered to dish out something funky. Of-course I had to be his sous-chef; the 'chef' had to have his mise-en-place and I scurried around getting things up and running. My kitchen slowly started singing to the lilting Thai tunes with a twist. 

The guests hummed a satiated melody and went back home singing paeans about my hubby's skills. I preened and trilled as if my very own limited (ahem) culinary prowess had been accorded heavy appreciation :D

The veggies and fruits in the fridge found a place in the dish and added the zing!

The pics I have clicked does no justice to how it tasted. I served the gravy/curry with Garlicky Brown Rice, which btw was my humble effort. And no, there were no great praises heaved on the rice but then it was collectively agreed that the combo was a smashing hit :). I will put up the recipe for the rice some time soon!

{Serves: 4, Prep Time: 20 mins, Cooking Time: 15 mins}

What's in it :- 

• Olive Oil - 2 to 3 tbsp
• Dried Fenugreek Leaves - 1 tsp
• Black Cumin Seeds (shahi jeera) - 1 tsp
• Cumin Seeds - 1 tsp
• Fennel Seeds - 1 tsp
• Roasted peanuts - 1 medium cup (roughly crushed)
• Milk - 1 1/2  cups
• Water - 1 cup
• Tomato - 1 large (cubed)
• Green Peas - a fistful
• Brinjal - 1 large (cubed)
• Cauliflower - 1 small (small florets)
• Onion - 1 large (cubed)
• Green Curry Paste - 2 to 3 tbsp {I used store bought}
• Apple - 1 medium (cubed)
• Orange - 1 medium (peeled and cubed)
• Sweet Lime - 1 medium (peeled and cubed)
• Salt - to taste
• Sugar - a pinch

Here's How:-

In a kadai, add oil and as it warms up, add the dried fenugreek leaves, cumin, shahi jeera and fennel seeds. Once they crackle, add the milk and water and bring it to a boil. Dunk the cubed onions, cauliflower, green peas, brinjal and tomatoes. Let the vegetables cook. Then add the green curry paste and let the whole mix simmer for a while. Add sugar and salt to taste and finally dunk the fruits. Let it simmer till it thickens and then take it off flame. Now add the crushed peanuts and mix well. Serve hot with Garlicky brown rice.

E.N.J.O.Y

Ulli Theeyal for a heart warming sunday lunch

Happiness depends upon ourselves - Aristotle

Such a succinct yet profound thought ain't it ? We all work hard for being happy and yet it is the one thing that eludes us more often than not. The funny part is that we fail to recognise that we are our very own architects of happiness.

"If you want to be happy, be " - Leo Tolstoy

Being happy is in our hands and it is indeed as simple as that.  And in this regard we can learn a lot from children. Seldom do they nurse any regrets or mope on about what has already happened. And if they do have some grouse, it is all forgotten in minutes. They revel in the utmost simplest of things. Last week, 2 kids in my class indulged in a verbal spat and their bone of contention was an eraser which both asserted was theirs. Both of them had a few mates(minions?) vouching their claims. Even as I wondered how to resolve their dispute, the recess bell rang bringing in the much needed break.Post recess, the children had a PT period and what do I see ? The kids in question had happily latched their hands together and went out merrily to the playground. And when they came back after playing their hearts out, they told me in unison that they were going to cut the eraser in half and share it between themselves. Ain't that sweet ? It left me wondering as to when and where do we chuck this happy-go-lucky attitude and innocence. Of course  life is not that simple but one thing is for sure ~ We all have a lot to learn and unlearn from the kids !

Talking about happiness, good food keeps us all contended and satiated. Don't you agree ? And when the heart warming food is tucked in to on a sunday with the family banters adding the pep, then the happiness quotient is at an all time high. Point in case is this yummy Ulli Theeyal. Ulli is malayalam for shallots aka chinna vengayam. So this gravy is in essence fried shallots in a tangy gravy. It is our very own vatta kuzhambu dolled up with coconuts. Yum !

The theeyal rocks with piping hot rice. We savoured it with dosas too the next day.  

What's in it :-

• Shallots - a fistful
• Tamarind Paste - 1 to 1 1/2 tbsp
• Water - 2 to 3 cups
• Turmeric Powder - 1/2 tsp
• Salt- to taste

To Dry Roast & Grind

• Coconut -thin slices of 1/2 a coconut
• Coriander Seeds - 1 tbsp
• Black Pepper - 1 tsp
• Red Chillis - 4

Tempering :-

• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Curry Leaves - a few
• Asafoetida - a generous pinch

Here's How :-

Dissolve the tamarind paste in a cup of water and set aside.Dry roast the ingredients till golden brown for the spicy paste. Once it cools down grind them to a fine paste with little water as required. Peel and wash the shallots well and cut in to half . In a thick bottomed pan tip in the oil and and as it warms up let the mustard seeds crackle. Dump the curry leaves and asafoetida along with the shallots. Saute the shallots for 2-3 minutes.Add the tamarind water, turmeric powder ,curry leaves and bring to a boil. Add a cup or more of water and let it simmer for 5-8 minutes. Mix the ground paste in to the simmering shallot tamarind mix and bring to a boil. Simmer it for a few more minutes till you reach the desired consistency, before taking off flame.Serve hot. 

E.N.J.O.Y

Chinese Style Hot N Sweet Vegetables

Do you plan your weekday/weekend meals in advance?  If you do, I say COOL, if not then a big hi-five to you, for I seldom plan my meals. Often they are spontaneous decisions and an early morning affair. A spark hits the mind as soon as the tooth brush laden me opens the fridge to see the contents inside. It is no different on weekends either. In essence, the pantry and the fridge dictates the menu unless of course it is a party/get together I am hosting. So the last weekend a lazy me opened the refrigerator and was welcomed by an assorted array of rainbow coloured veggies, all in bits and pieces - a few stalks of spring onions here, a half used head of purple cabbage there besides a carrot or two and some beans waiting for action. 

Seeing bottles of sauces on display, I decided on a Chinese style chunky vegetables to go with noodles. And boy o boy they were a swell combo and finger-licking good! The dish also has a pinch of MSG which adds to the authencity of the dish ; it can be avoided if you are not too fond of it. 

I served the dish with noodles ---

What's in it :-

• Spring Onions - 4 (greens and roots) 
• Carrot -  1 (medium) - cubes
• Baby Corn - 2 or 3 (medium) - diagonally cut
• Tomato - 2 (medium) - cubed
• Boiled Potatoes - 4 (medium) - cubed
• Garlic - few big pods sliced
• Ginger - equal to the garlic - shredded
• Soy Sauce - 3-4 tbsp
• Sweet Chilli Sauce - 3-4 tbsp
• Black Pepper Sauce - 3-4 tbsp
• Green Chilli Sauce - 3-4 tbsp
• Tomato Sauce - 3 tbsp
• Cornflour - 3 tbsp (mixed with little water)
• Salt - To Taste
• Sugar - 1 tsp
• Black Pepper Powder - 1 tsp
• Ajinomoto (MSG) - 1 tsp

Garnish with :-

• Spring Onions & shredded Purple Cabbage

Here's How :-

In a wok add oil, tip in chopped garlic, half of the spring onions and the ginger and saute for a few minutes. Tip in sliced baby corn, carrots and saute for a few more minutes. Tip in the soy sauce, sweet chilli sauce, black pepper sauce and green chilli sauce and give it a swirl. Pour 1 cup of water, add tomato sauce and bring it to a boil. Add chopped tomatoes and 2 more cups of water. Mix in the salt, sugar, ajinomoto and the black pepper powder. Add cubed potatoes and cook for a few more minutes. Once the water boils add the cornflour mixed in water and the cut greens of the spring onion. 

Serve hot once the curry thickens.

E.N.J.O.Y

Gujarati Potato Curry sans onion and garlic

Have a bagful of potatoes that are beginning to sprout eyes ? Then try this curry Gujarati style; in this the versatile tuber goes through a simple and yummy transformation and is a treat to the taste buds. The curry tasted delightful with roti or/and puri (Indian Flat Bread) and was a great accompaniment to the rice too. 

Initially, I was apprehensive about the recipe as generally people from Gujarat like to add sugar to their curries. However my apprehension was laid to rest as the curry is a mixed bag of flavours- slightly hot, aptly tangy and minimally sweet the curry is a mixed bag of flavours. Have I said that already ?OK- the point is it is finger lickin' good ! 

And did I say that the curry also has some coconut to boot...

So what are you waiting for ? Go make the curry ! Besides one can never go wrong with potatoes right ?

What's in it :- {Adapted from Royal Indian Cookery}
(Serves:4; Prep Time : 10 mins,Cooking Time : 25-30 mins)

• Tamarind Paste - 1 tbsp
• Hot water - 1/2 cup
• Palm Sugar - 1 tbsp
• Potatoes - 1/2 kg
• Oil - 3 to 4 tbsp
• Mustard Seeds - 1 tsp
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Coriander Seeds - 2 tsp
• Salt - to taste
• Green Chilli - 1
• Desiccated Coconut - 2 tbsp

Garnish:-

• Coriander leaves/Desiccated Coconut

Here's How :-

Mix the tamarind paste in hot water. Add palm sugar to it and set aside.Cube the potatoes. Heat the oil in a pan/wok and let the mustard seeds crackle. Tip in the cubed potatoes and fry for a few minutes stirring.

Add all the remaining spices and salt to taste. Stir to mix, cover and cook over a gentle  heat for 15 minutes stirring every once in a while.

Add the finely chopped green chilli along with the tamarind water and coconut. Cover and cook until the potatoes are tender. Serve hot with rotis/puri/chapati/phulkas/rice.

CHEF NOTES :-

• The original recipe had brown sugar; I used Palm sugar. If you do not have both, then white sugar may be used

E.N.J.O.Y !

Cooking with Canola Oil - Paneer Koftas

Ooh how I love hosting friends and showing off my culinary skills (ahem) -- yes I do, I really really do :) all the dainty crockery clamoring for attention get their spot in the sun and the the hearth sees a buzz of activities . And then I cook some magic {if i say so myself} like these hot looking koftas

The koftas are paneer/cottage cheese balls ensconced in a potato shell and deep fried. To complement it, a red gravy spiced just right upped the ante. What made these koftas even more tastier was that they were deep fried in Canola Oil.  

Sometime back I received a mail from a representative of Dalmia Continental, asking me if I would be interested in reviewing a sample of their latest offering – Hudson Canola Oil. I jumped at the offer despite a hectic schedule and the reason was Canola. Having heard a lot of good things about the oil I was looking forward to use the same in my kitchen. Canola Oil, made from rapeseed plant or field mustard is a vegetable oil and seems to be catching people’s fancy in India. Already popular in the US, Canada and Australia this oil is good for the heart as it is low in saturated fats and high in mono unsaturated fats and omega 3 fatty acids.

This oil is especially good for cooking. 

Hudson Canola is brought to you by Dalmia Continental, owners of Leonardo Olive Oil. The best thing I loved about the oil is that there is no change in the original flavour of food. And as it has the highest smoking point compared to other oils it is relatively safer and healthier for deep frying. Indian food rocks with canola oil and fried stuff tastes delightful.  Though while deep frying these beauties we were distinctly reminded of the smell of mustard oil, the final product was devoid of any smell and was very tasty.

What's in it :-

For the Kofta :- {makes about 15 koftas}

Outer Cover---

• Potato - 3 (large) - boiled and peeled
• All Purpose Flour - 3 to 4 tbsp
• Corn Flour - 2 tbsp
• Canola Oil - 2 tbsp (for blending)

For the Paneer (Cottage Cheese) stuffing:- 

• Paneer - 200 grams (grated)
• Red Chilli Powder - 1 tbsp - to taste
• Salt - to taste
• Nigella Seeds - 1 tbsp
• Carom Seeds/Ajwain - 1 tbsp
• Coriander leaves - from a few sprigs - finely chopped
• Mint Leaves - from 2 to 3 sprigs - finely chopped
• Cashew nuts and Raisins - a fistful

For the red gravy :-

The paste----

• Onion - 4 large
• Tomato - 3 large
• Coriander leaves - leaves from a few sprigs
• Mint leaves - leaves from a  few sprigs

The Gravy ----

• Canola Oil - 1 tbsp
• Butter - 1 tbsp
• Ghee - 1 tbsp
• Saunf (Fennel Seeds) - 1 tsp
• Jeera (Cumin Seeds) - 1 tsp
• Kasoori Methi Leaves (Dried Fenugreek) - 1 tsp
• Milk - 250 ml
• Garam Masala Powder - 1 tbsp
• Dried Mango(Aamchur) Powder - 1 tsp
• Pav Baji Masala - 1 tsp
• Chole Masala - 1 tsp
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Paste from above

For Deep Frying

• Canola Oil - as required

Here's How :-

For the Outer Cover & the Paneer balls ----

Mash the boiled potatoes well and tip in the all purpose flour and corn flour. Mix well and finally add the oil to blend it in to a fine dough for the outer cover/shell of the kofta. 

The panner balls are a breezy preparation - just add all the ingredients mentioned in red in to a bowl and mix well. Take a small quantity of the mixture and shape it into a ball for the stuffing.

Take a small quantity of the potato dough and make a small depression in the middle. Place the paneer ball in it and shape it into a fine ball. Repeat till all the potato and paneer dough are finished. The koftas are ready to be dropped into a pan of simmering hot oil and fried till they are red hot and shiny crispy beauties.

For the gravy :-

Grind all the ingredients for the paste finely. In a pan add oil, butter and ghee. As it becomes warm, tip in fennel seeds, cumin seeds and the dried fenugreek leaves. Cook this for about 30 seconds and tip in 50% of the milk and allow it to boil. Tip in the ground paste and cook for a few minutes. Add the other spices and cook till the rawness evaporates. Finally add the remaining milk, let it cook and then season to taste.

Finally place the koftas in to a serving dish and liberally pour the gravy all over. Serve after a garnish of coriander leaves and/or cashew nuts. Needless to say the koftas with phulkas (or any other bread for that  matter of fact) was a stunning hit of the day. Let me leave you with one more click---

E.N.J.O.Y

Chettinad Potato Kurma - A spicy & aromatic fare

Think of lunch or dinner and the thought of what to cook as side-dish harrows me the most. It doesn't matter whether the fridge & pantry are stocked or not - the question of what to bring on to the table as an accompaniment is daunting. 

It is as if you are waiting for some bulb to glow in the treasured hallows of the mind. The challenge becomes even more grueling if you are expecting some guests at home.

Recently we were hosting a few friends and the what for side-dish woe hit me hard. Not successful in tackling this challenge , I called out to hubby for demystifying. Now the thing with talking out loud to hubby is to return back a lot more muddled and/or scorched. Sample a small chat with him:-

I am thinking of dal for lunch today
{Pop goes the reply}
didn't u make that  2 days back ? 
Ok I drawled -- what about spinach ?
It is boring. 
Hmm let me tackle the eggplant then
can't that wait for some other time ?
(Temperature Rising)
Fine let me make a simple okra stir fry
It is too simple
Puffing out like a steam engine I mumbled Thank you so muchhh (grrrr)

Then I remembered bookmarking a few side-dishes from Radhika's space. Of them, a few chettinad dishes had caught my eye. Dishes from the chettinad region are her favorite and rightly so. So aromatic and spicy, the cuisine is literally a  food connoisseur's heaven. High on spices such as fennel, black peppercorn, cinnamon & bay, the cuisine promises a tongue tickling fare always. The dish I chose had potatoes as the star signalling that my woe for the day was over :D

While I stuck to the recipe, I did add some black peppercorns and adjusted the other spices to taste. The dish was thoroughly enjoyed by all and the aroma from it was divine.

What's in it :- (Serves: 5 to 6)

• Potatoes (big) – 4
• Onion medium – 2
• Bay leaf – 1
• Cinnamon – 1 inch stick
• Cloves – 2
• Turmeric powder – 1/2 tsp
• Curry leaves – 1 sprig
• Coriander leaves – 2 tbsp
• Salt – to taste
• Oil / Ghee – 2 tbsp + 2 tsp

For the Spice Paste:

• Fresh grated coconut – 1/4 cup
• Ginger – 1 inch piece
• Garlic – 3 to 4 large pods
• Cashew nuts – few
• Poppy seeds – 2 tsp
• Coriander seeds – 1 tsp
• Fennel seeds – 2 to 3 tsp
• Whole Red Chillies – 6 to 7
• Black Peppercorn - 1 tbsp
• Roasted Bengal Gram / Pottu kadalai – 1 tsp

Here's How:-

Wash and pressure cook potatoes with the skin and cook for 2-3 whistles. Remove the skin and cube them. Keep aside. Soak the cashew nuts and poppy seeds in little warm water for 1/2 hour. Chop the onions finely.

Heat a pan with 2 tsp of oil and add coriander seeds, fennel seeds, red chillies and toss over medium flame will they are well roasted. In a mixie jar place these roasted spices, soaked cashew nuts, poppy seeds, roasted bengal gram / pottu kaldalai, ginger, garlic, grated coconut and grind to a fine paste using little water and keep aside.

Heat a pan with 2 tbsp of oil / ghee. Season with bay leaf, cloves, cinnamon, curry leaf and roast for a minute. Add onions and sauté till pink. Add the ground paste and cook over low heat while stirring continuously for 2-3 mins.

Add the cubed potatoes, turmeric powder, salt, enough water to the consistency you prefer and mix well. Cover the pan and let it cook for 5-7 mins over low flame. Give a mix once in a while. Add a little more water if the kurma is very thick.

Garnish with coriander leaves and serve hot with rotis/chappathis or any rice.

Chef Notes:-

• Add a little more water if the kurma is too thick
• Adjust the spices to your requirement
• Instead of soaking the poppy seeds , you can also dry roast the same and powder it finely.

This is off to this month's Avant Garde Cookies - Blog Hop CHallenge.

E.N.J.O.Y

Beet & Peanut Raita

The Idiot Box which otherwise is full of over-the-top reality show crap, has a redeemer finally ! India's Got Talent  is really good and I am amazed at the terrific display of prowess by the participants. The raw passion and unbridled energy of many of the folks taking the stage keeps me hooked. This talent scout show is running the length and breadth of the country to bring to the fore the any latent skills of the population. I wonder out aloud how these contestants given the right training and necessary infrastructure can go a long way and represent India proudly in the global arena. However, there is one small irk ! The need to score TRP brings in a lot of melodramatic moments from the judges. It jars the momentum, the show otherwise promises. Also, the sometimes insensitive remarks by the trio towards the rustic partakers is awful. Despite the drama the saving grace  comes in the form of the affable hosts and Manish is especially winsome. The real heroes of the show, the talent of the country merits a special mention and hope they go on to make the most of their skills !

Life's pretty busy otherwise. The hearth is abuzz too with some heart-warming food being constantly dished out. One of such tasty dish is this Beet & Peanut Raita. Inspired from Nirmala's Kitchen, the dish was an instant hit with kids too and was a perfect accompaniment to the sunday lunch.

Raita, the gently flavoured yogurt dish is a very delicious condiment. It can be served as a side-dish or even as a dip. The  versatile dish is often tweaked to accommodate veggies or fruits and lights up the dining affair.

What's in it :-  (Serves: 4)

• Beet root- 2 - medium sized
• Yogurt/Curd - 1 1/2 cup - beaten
• Green Chillis - 2 - finely chopped - to taste
• Salt to taste
• Peanuts-1/2 cup

To Temper

• Mustard-1 tsp
• Oil -1tsp
• Coriander to garnish

Here's How :-

Roast the peanuts to a golden brown and pulse/crush it roughly. Wash the beets well and tip it into the pressure cooker. Let it cook for 2 whistles. Once it cools down, drain excess water if any and peel it.Grate the beets and set aside.

In a wok, heat the oil and let the mustard crackle and sizzle. Add the chopped chillis and stir it for a few seconds. Add the grated beet and saute for a few minutes. Adjust salt to the dish and take it off flame. Dunk this in to the beaten yogurt along with crushed peanuts. Mix well and garnish it with coriander leaves.

Serve with rice or chapatis/rotis (Indian Flatbread).

E.N.J.O.Y

Hubby dishes out Chilli Tofu

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”

(Julia Child)

My hubby dearest personifies this quote. He loves his time in the kitchen and dishes out finger licking yummies quite often. What I love about his donning the apron is that he cooks with gay abandon; he doesn't think twice before mixing sambhar with the pasta - Remember Fusili marries Sambhar ? or how about the baked Tri Colour Strips. I yearn for the what-the -hell attitude in cooking that he so effortlessly portrays. My early marriage days are famous for the burnt cabbage and uncooked rice lores. And it was hubby who patiently made me cultivate the love for spending the time in the kitchen.Of course, I owe my culinary skills (?) to his patience and motivation. It is time I tell my man that my love and respect for the people behind the dishes in general and food in particular has grown spectacularly because of him.

Having said so much about his cooking, I have to let you guys drool over this sumptuous and droolicious Chilli Tofu that he dished out the other day. After a long day out , owing to my daughter's extra curricular activities, I was contemplating ordering the dinner from my favourite Chinese restaurant. Sreeram had other plans and decided to don the apron to whip us some rustic chinese flavors. The hearth was soon abuzz with steaming rice, chilli tofu and a veg gravy. Needless to say the dinner was heavenly :D

Tofu is cheese made from soy milk; it is also known as bean curd.High in protein and iron content it is a healthier option to the cottage cheese or the paneer

What's in it ;-
(Serves:4,Prep Time :30 mins,Cooking Time: 10 mins)

Here's How :-

Wash the tofu well and cut in to large cubes. In a mixing bowl, tip in the egg and whisk it well. Add the other ingredients along with water as required for the batter and combine to a thick consistency.

Dunk the tofu cubes in batter and coat all the cubes evenly. Deep fry the cubes coated in the batter and set it aside.

In a separate wok, add oil and saute onions with sliced garlic and green chillies.

As the onions starts turning translucent add the green bell peppers and cook for a few minutes till they are tender.

Add soy sauce, green chilli sauce, tomato sauce, pepper,sugar and adjust salt according to taste. Mix them well.

Add the fried tofu cubes and stir well till everything blends in together.

Add chopped spring onion leaves for garnishing and serve hot!

Verdict &  Useful Pointers :-

Deep fried cubes of succulent tofu sauteed with bell pepper and dunked in rustic chinese flavours tastes divine.You can enjoy this as a side dish or an entree /appetizer too !

• I have used an egg for the batter. It binds the mix better and ensures the cubes are fried to a crisp outer and soft inner. The batter can be sans egg too !
• I have deep fried the tofu cubes. If you are averse to deep frying you can shallow fry the same.
• You can use cottage cheese instead of tofu.

Month 2: Week 3 of Avant Garde cookies is on. Click to see what Anusha, Kavitha, Jayanthi, Radhika, Roshni, Priya Mahadevan, Veena are dishing out  for the Chinese/Indo Chinese theme

Spiced Cauliflower Fry

Where does the time fly - it looked just yesterday when 2012 dawned to a bright and sunny morning. And I had told myself that 365 days were more than enough to make a dent in my to-read list, which by the way is getting longer than Jack's Bean Stalk . Now it's down 7 months and the list is just rustled; the year however is rushing in a sprint that would put Bolt to shame. But guess what I have become hooked to - Harry Potter series ; while I have watched all the movies, reading the books somehow failed to interest me. All that changed when I got hold of the entire set except the final one from my sister-in-law. And once the first few pages of the first book were finished without much enthusiasm, I found myself increasingly bewitched and knew that the magical allure of J.K Rowling's writing would see me very soon to the 7th year of Harry and his adventures @ Hogwarts. The book is not only alluring with it's larger than life fantasy but also teaches some valuable insights in to life. Reading it is turning me into a kid all over, hooting and cheering for the potter guy, I more than once dream of being part of the amazing trio (Shhhhhh !)


Coming to today's dish there is nothing remotely mysterious about it, but yes it tasts fabulous. Cauliflower all spiced up and dressed daintily jazzes the afternoon lunch.

Inspired from Shumaila's recipe , the dish was a hit when my daughter who otherwise is not a huge fan of the veggie, asked for a second helping. I have pureed the whole spices along with onions. You may use them as a whole.


Cauliflower, a member of the cabbage family has a very interesting explanation from Mark Twain who calls it as "the cabbage with a college education"
The vegetable is a good source of protein and is low in saturated fats and cholesterol. However avoid eating the vegetable if you are prone to kidney stones as the cauliflower head is high in uric acid and purine content.

What's in it :-

• Cauliflower - 1 good sized head - cut in to chunky florets
• Bay Leaves - 2
• Ginger & Garlic Paste  - 1 tsp each
• Tomatoes - 2 - medium sized - cut in to chunky pieces
• Oil - 2 tbsp
• Coriander leaves - for garnish
• Salt - to taste

For the Paste :-

• Onion - 2 medium sized
• Green Chillis - 2- to taste
• Cinnamon Stick - 1 small piece
• Cardamom Pods - 2 to 3
• Cloves - 3 to 4

The Spice Mix :-

• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Raw Mango Powder (Amchur) - 1 tsp

Here's How :-

Drop the florets in to hot water with little salt. let it soak for a few minutes and drain. It removes any invisible tiny worms.

Puree the contents mentioned in blue in to a fine paste with little water and set aside. 


In a thick bottomed pan, add the oil and after it warms up tip in the bay leaves. As the oil wafts up with a fragrant smell , add the pureed mix and let it sizzle for a few minutes. Tip in the ginger and garlic paste and saute till the raw smell evaporates. Add all the spices mentioned in brown and let the heady mix do it's magic. Saute for a few minutes and add the cut tomatoes. Let the mix simmer for a while.


Finally add the florets and little water and give it a good swirl. Let the entire mix cook in medium flame with the lid closed.After a good 12- 15 minutes when the floret gets tender, take off the lid and cook the mix till the entire thing comes together and all the moisture content is evaporated. Add little oil if required. Season it with salt and take off flame.Garnish with coriander leaves 

E.N.J.O.Y