I am so glad to be writing a post in my beloved blog after a long break. One week of blogging break has extended into few long weeks. Life has become very hectic, with new job and a hyper active pre-schooler leaving no time for not only blogging but also cooking.
Past Friday I managed to make something interesting to break the monotomy, actually I tried to use what was the only thing left over in the refrigerator. This recipe is slightly adapted from Mansi's Fun and Food cafe and is definitely a keeper.
Ingredients:
For marinade:
1 pack Extra firm Tofu
1 Red bell pepper, cubed(optional)
1/2 cup yoghurt
1 tsp tandhoori masala (optional)
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tsp lemon juice
1/2 tsp kasuri methi powder
1 tsp oil
salt per taste.
For the Gravy:
1 medium onion, finely chopped
3 medium tomatoes, pureed
1 tsp jeera
1 bay leaf
1tblsp ginger garlic paste
1 tsp chilli powder
1tsp coriander powder
1/2 tsp crushed kasuri methi
salt to taste
Method:
Drain the water from the tofu, wrap it in layers of kitchen towel and keep it aside for about 10 mins.
Cut it into cubes and marinate with the ingredients mentioned in marinade, along with red bell pepper.
Let it sit for a minimum of 15 minutes. Puree the tomatoes and keep aside.
In a large pan, add 2 tsp of oil and the spread the marinated tofu and peppers and roast it in a medium flame till it browns on all the sides.
Heat about a tsp of oil in a sauce pan, add jeera and bay leaf when its hot.
To this add the chopped onions and fry till translucent.
Now add the ginger and garlic paste and fry till the raw smell disappears.
Now add the tomato puree, salt, chili powder and coriander powder.
Reduce the heat and allow it to boil for 10 mins.
Finally add the fried tofu and the veggies, mix well. Add crushed kasuri methi to the gravy.
Simmer for another 5 mins in low flame.
Serve with Roti/Chapati's
Past Friday I managed to make something interesting to break the monotomy, actually I tried to use what was the only thing left over in the refrigerator. This recipe is slightly adapted from Mansi's Fun and Food cafe and is definitely a keeper.
Ingredients:
For marinade:
1 pack Extra firm Tofu
1 Red bell pepper, cubed(optional)
1/2 cup yoghurt
1 tsp tandhoori masala (optional)
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tsp lemon juice
1/2 tsp kasuri methi powder
1 tsp oil
salt per taste.
For the Gravy:
1 medium onion, finely chopped
3 medium tomatoes, pureed
1 tsp jeera
1 bay leaf
1tblsp ginger garlic paste
1 tsp chilli powder
1tsp coriander powder
1/2 tsp crushed kasuri methi
salt to taste
Method:
Drain the water from the tofu, wrap it in layers of kitchen towel and keep it aside for about 10 mins.
Cut it into cubes and marinate with the ingredients mentioned in marinade, along with red bell pepper.
Let it sit for a minimum of 15 minutes. Puree the tomatoes and keep aside.
In a large pan, add 2 tsp of oil and the spread the marinated tofu and peppers and roast it in a medium flame till it browns on all the sides.
Heat about a tsp of oil in a sauce pan, add jeera and bay leaf when its hot.
To this add the chopped onions and fry till translucent.
Now add the ginger and garlic paste and fry till the raw smell disappears.
Now add the tomato puree, salt, chili powder and coriander powder.
Reduce the heat and allow it to boil for 10 mins.
Finally add the fried tofu and the veggies, mix well. Add crushed kasuri methi to the gravy.
Simmer for another 5 mins in low flame.
Serve with Roti/Chapati's
