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Edited by meli - 05 January 2008 at 5:49pm

Recipe of the day


POTATOES IN TOMATO SAUCE


5 medium size potatoes
3 red ripe sour tomatoes
1 tsp aniseed
tsp cumin seeds
tsp fenugreek seeds
2 tsp chillie powder   (more if you like hot )
tsp tumeric powder
1 sprig curry leaves
little coriander leaves for garnishing
oil about 1 tbs
salt

Method:
Puree tomatoes
Boil the potatoes and cut into big pieces
In a pan, heat oil,add the spices and the curry leaves.
Add the tomato puree, chillie powder, and the tumeric powder.
Fry till it no longer smells the fresh tomatoes.
Add the potatoes, and mix well .
Add 2 cups of water and boil.
Mash some of the potatoes to get a thick gravy.
Add salt, garnish with coriander leaves.
Remove from fire. Serve with roti or puris.

Note: If your tomatoes are not sour
            Squeeze some lime juice in the end.

Edited by serial123 - 30 April 2007 at 1:56pm

Pat try this Rava Dosai.
Sorry I do not have a picture.
I will post one ,when I am doing the dosai.

Rava dosai

Recipe:
1 cup rava
1 cup rice flour
1/2 cup maida
2 tsp salt
1 tsp jeera
Beat 2 cups of yougurt with 3 cups water.
Mix liquid in swiftly into the dry ingredients so no lumps form. This is not thick, but flows freely like thick buttermilk. Mix it in the morning for dinner and set it aside. If it gets thick add another cup of water.
Chop finely 1 large red onion, 3 or 4 green chillies, a bunch of dhania and mix in to the batter. Grease the skillet and give it the water test - a drop should sizzle. Pour 1/2 cup of batter and lift the cup high as you do this. The batter should spread all over the skillet in a shapeless kind of map leaving gaps. Fill in these gaps with more batter but use a light touch. It should look lacey. Spoon oil at the edges and alo on top and cook it on high to med hi heat. When it is brown turn over and cook a little more.

Supree, you can use rice vermicellies. These you can buy from the Asian market. Otherwise you can use thin spaghetti. Just boil them and stir fry with desired vegetables. You can add tofu (soybean cake - available at kroger and walmart)if you like.

My recipe for vegetarian fried noodles:

1 packet thin spaghetti(boiled)
2 pips garlic chopped
1/2 inch ginger chopped
1/2 red onion chopped
chillie paste or 1 tbsp chillie powder
1 cup bean sprouts
1/2 lb bok choy or mustard green (separate stem from leaves)
1 piece firm tofu (optional)
2 tbsp oil
1 tbsp soy sauce
salt to taste

Method:

If using tofu - cut tofu into thin 1 inch slices and deep fry until golden brown and set aside.

Heat oil in a wok and fry garlic, ginger and onion until brown. Add chillie paste and cook till oil rises. Add the mustard green or bok choy stems first and cook for 1 min, then add the leaves and cook for another 1 mins. Add bean sprouts and tofu. Sprinkle soy sauce and spahetti and mix well and even. After about 2 mins. dish out and serve hot.

Pat

Edited by patraj - 28 February 2007 at 12:36pm

One of the way to drain tofu is to let is sit outside in a sieve for at least 2 hours. Don't you get firm tofus? As you know they come in various versions. Or you can deep fry them. When I stir fry them, we usually add the tofu at last and eat immediately.

Here is one of tofu style kolumbu. My mum's version.

Tofu Kolumbu

3 pcs Firm Tofu
2 Potatoes (cut lengthways)
10-12 shallots – peeled and halved
1 large sliced onion
7 pips garlic halved
1 tb garlic pounded
2 tomatoes - quartered
vendiyam (I cannot remember the english name)
curry leaves
green chilli - sliced
dried chilli – cut into pieces
oil
turmeric powder
2 tb chilli powder
3 tbs masala curry powder (for fish)
tamarind juice
thick coconut milk
water

Method.

Fry tofu in golden colour and set aside.

Over a medium flame, in a kadai, pour in a few tablespoons of oil (add a couple of tbs of nalanai if you like, for aroma), add vendayam first, fry for few secs, then add shallots, onions, garlic and garlic paste and fry until shallots and garlic are half browned, then add chillies, curry leaves and cook for another few minutes.

Then add 3 cups of water and I cup tamarind juice. Put the flame on high.   Add salt, chilli powder, curry masala powder and tumeric powder. Let it boil for at least 8-10 mins. Then add potatoes. When the potatoes are three quarterly cooked, add tomatoes. Let it boil for another 5-8 mins.   Add thick coconut milk and tofu.

Then over a small flame, leave the kolumbu to thicken to the consistency you like. Taste for seasoning. Lastly add curry leaves for smell and close the kadai immediately.

Sorry, again I cannot provide photos. Jenim, you can also add hard boiled eggs instead of tofu. Before putting in the eggs, just scorch four sides of the eggs with a knife. Or you can add steamed eggs. Just scramble the eggs, add salt and onions. Steam the eggs until firm. Cut and add to kolumbu.

Jenim, just note that the measurement of the above is approx.  You should can add or minus if you like.  Because I like spicy I do add more chilli pdr, garlic, tomatoes to give it a umph in kolumbu.

I will give another tofu recipe later called Tofu Sambal 

Edited by Caryn - 28 February 2007 at 6:03pm

This recipe was given to me by Akka Ammini Ramachandran.
Picture will follow.

SAMBAR SAATHAM
cup rice
1 cup tuvar dal
1 small lime size ball of tamarind
3 teaspoons salt
2 teaspoons oil
w teaspoons ghee
12 red chili peppers
4 green chili peppers
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
2 teaspoon mustard seeds
12 cashew nuts
cup grated coconut
Turmeric powder
Curry leaves
Asafoetida

Fry coriander seeds and 6 red chilies fenugreek seeds, and coconut in 2 teaspoons of oil. Cool and powder.

In a large pot bring 2 cups of water to boil Wash and clean dal and add to the water along with a pinch of turmeric. Wash and drain rice. When the dal is half cooked, add 2 to 3 cups of boiling water to the pot and stir in rice. Keep stirring to prevent scroching. Prepare tamarind water by soaking the tamarind in a cup of water. When rice and dal is cooked and most of the water is absorbed, add the tamarind water to the pot along with salt and stir. Cook until most of the water is absorbed. Remove from stove.

Heat a frying pan and add oil. Season with mustard seeds, red chilies. Add green chilies and curry leaves. Add this to the cooked rice and dal. Fry cashew nuts in ghee, add the powdered masala and stir this into the rice and dal mixture. Dissolve asafoetida in a tablespoon of water and add to the pot. Stir and mix well. Let it cook for a couple of minutes. Remove from stove. Add coriander leaves. When cooled, the dish will attain required consistency.

Vegetables such as onions, drumsticks carrots, potatoes, chow chow, brinjal etc may be added to the pot while rice and dal are cooking. Add tamarind only after the vegetables have cooked. Adjust the proportion of chilies, salt and tamarind suitably.

Note: I tried it and it came out delicious.

Edited by serial123 - 30 April 2007 at 5:18pm

Tofu Sambal (Spicy sambal)

You can use Kavitha's receipe to make the chilli paste (Jenim, since you are vegetarian, you can remove the prawn paste)

Or you can use this.

6-12 fresh red chillies
5 shallots - sliced
5 garlic V sliced
1 cm ginger V sliced
2 tomatoes
1 tbs of vinegar (white)
And water
A bit of salt
A bit of sugar (optional)

In a blender/processor, grind all the above ingredients together and set aside.


4-5 pieces of tofu (firm type)
2-3 large onions sliced
Garlic and ginger paste
Coconut milk (optional)
2-3 tbs of Tamarind juice
Oil

Cut tofu in squares and small pieces say about 1.5 cm. Fry them lightly brown. Set a side.

In a non stick pan, over a low heat, heat oil, then add garlic and ginger paste. When lightly browned, add the blended chilli. Stir. Keep stirring until the oil rises. When you no longer smell the raw chilli, add sliced onions, keep stirring until the onions are blended and soft. Taste. If too sour for your taste, do not add tamarind juice, otherwise add the tamarind to your satisfaction and season with salt. Lastly, add tofu and give a good stir. If the sambal is too spicy for you, then you add coconut milk or a little sugar to blend the spices together.

Again Jenim, you can replace tofu with hard boiled eggs (silted with knife) or as an extra ingredient. This is all approx, so you can add extra even water for the right consistency. The sambal should be in thick consistency. Goes very well with plain rice.

Also, you can add boiled potatoes or deep fried potatoes and mix altogether.

If you dont understand feel free to ask. I am not as professional in writing and photos as Kavitha.


Edited by Caryn - 01 March 2007 at 1:57am

Here's one more vegetarian recipe using tofu.

Tofu & Eggplant (Thai Style)

2 chinese eggplant (Long)
1 extra firm tofu
a few sprigs thai basil
2 tbsp thai red curry paste
2 tbsp tomato sauce
2 tbsp red onions
1/2 tsp cumin powder
2 pips garlic chopped
1 inch ginger chopped
oil for frying
salt to taste


1. Cut eggplant and tofu into thin slices
2. Fry tofu until light brown and set aside
3. Fry eggplant slightly and put aside.
4. Heat wok and add oil. When oil is hot add garlic,
    ginger and onion and saute for about 2 mins. Add
    thai red curry paste and cook until oil separates.
    Add cumin powder, salt and tomato sauce and stir.
    well. Add the fried eggplant and tofu and mix well
    let it blend with the paste. Lastly add basil and
    after about 2 mins, dish out and serve. Good with
    white rice.

PS: If you can get extra firm tofu, better because it
     this doesn't break easily.
     You can get lemon grass at the Asian market and
     sometimes at walmart.