How to make the most delicious and perfect healthy Tofu Lababdar
This is the most delicious and finger licking Tofu Lababdar ever. I really mean it ….we’ve heard of Paneer Lababdar which is the original version of this dish. So, I’ve been experimenting with a bunch of different recipes to make the most authentic, but mouth-watering Lababdar dish. All the recipes that I’ve come across were made with Paneer. My take on this recipe was to make it a bit more on the healthier side, so I had substituted some of the traditional ingredients used in Paneer Lababdar and came up with my very own version of Tofu Lababdar.
This my version of a health Tofu Lababdar, it’s made with firm tofu in an aromatic, bright reddish-orange spicy gravy with sautéed onions,garlic,ginger,cashew nuts, tomatoes and spices. This dish is surely going to be a winner and the highlight of your mealtime. I love this recipe because it’s made with a healthy choice of tofu and coconut milk which still makes this dish flavorful and enriched with calcium and protein. This dish goes well with your choice of roti, paratha, naan or rice.
I’ve been away from the blogging world for some time now. Went on a very long overdue vacation to India and since me and my kids enjoyed it some much we extended our trip too 2 and half months. Yes! it was a well deserved and most relaxing and enjoyable family vacation (dearly missed my husband and daddy). We all came back with great wonderful memories that we will cherish for a very long time. The best part of my journey was coming across many different food dishes that were completely out of this world. I plan on trying out many or all of them and coming back to you all with my version and recipes of it.
I’ve also decided that on my blog I’m going to bring you the original photos that I’ve taken right in my kitchen or dining table while preparing the dish or ready to serve. We spend so much time trying to doll up the pictures and bring to you a perfect photo shop picture of a dish that in actual may not even look like that once prepared. I’ve notices in many blogs where the pictures are so beautiful …..give them total credit for taking that time to get to this end result, but then I find that when one goes to prepare the same dish it looks nothing like the one on the picture. This is how we get discouraged and totally not motivated. So I’m going to try the “no editing” straight from the kitchen/dining table version of blogging.
Heat a non-stick pan on medium high with 1 tbsp of oil and 1 tbsp butter. Once oil is hot, add in garlic,ginger, onion and bay leaf give it a good mix. Saute till the onions are translucent and the raw smell of garlic has disappeared.
The add in tomatoes, cashew nuts and tomato paste and let it cook for 5-6 minutes until tomatoes become mushy.
Then add in all the spices-red chili flakes, turmeric powder, garam masala, red kashmiri chili powder and 1 tbsp of water and give it all a good stir. Cook for 2-3 minutes. Then remove from stove top and let it cool for few minutes. ***remove bay leaf before grinding***
Now transfer into a grinder jar and grinder the tomato/onion mixture into a fine silky paste. If water is required to grind add a small amount.
Heat the same non-pan on medium high add in 1 tbsp oil and 1 tbsp butter once heated up add in the tomato/onion mixture very carefully ...it will splatter or remove from stove top and add. Add in salt to taste,crushed kesoori methi, half of the coconut milk and sugar (optional). Let all of this cook for about 5 minutes. **If need be cover the pan to avoid splatting**
Add in Tofu cubes and 1 cup water and gently give it a good mix to ensure the tofu is completely covered by the gravy. Cover and cook for another 2-3 minutes. If you like a more thicker gravy cook for additional minute or so.
Once ready remove from stove top add in remaining coconut milk if it a light stir and garnish with fresh chopped coriander leaves.
Delicious Tofu Lababdar is ready to be served with your favorite naan, chapati (roti) or pulav.
* Sugar is optional-but helps reduce the acidic taste of the tomatoes/tomato paste.
* Coconut milk is optional or can be substituted with fresh cream.
* Tofu can be substituted with fresh paneer. Tofu is the more healthier choice.
Dal Dhokli is a very traditional Gujarati dish eaten in many Gujarati households, it’s considered to be comforting food a one-dish meal. Dal Dhokli is made with the same traditional Gujarati Dar flavors, but is infused with a perfect combination of spiced whole wheat atta diamond-shaped dhoklis. These spiced dhoklis are added into the dal and simmered til nice and soft and the dal is semi-thickened topped with a nice flavorful mustard seed, red dry chili and thinly sliced garlic tadka.
Dal Dhokli is a very common dish, too me this dish is nothing new, but Yes! I’ve seen dal dhokli recipes posted on many different blogs and watched many different shows presenting this recipe and I’ve notice one difference in all of them…… everyone seems to have their own version of making it. That’s why I’m going to share my version ….which I had learned to make from my mother the really authentic “SURTI” style.
Again, no recipe is right or wrong we just have our own ways and methods of preparing. This recipe is full proof, it may seem like there’s a lot of ingredients or preparation and cooking time seems long. Trust me, once you try this one out you’ll definitely fall in love with it also and master it in no time.
When I think of dal dhokli, it reminds me of eating pasta tossed and simmer in a nice flavorful semi-thick lentil soup. Except this dish has a combination of sweet, spicy and sour taste. Dal dhokli can be eaten just the way it is topped with freshly cut onions or enjoy it with a side order of rice, plain rotli or chapati (Indian Flat Bread).
Hope you enjoy making this dish as much as I do. Check out the full recipe and let me know what you think. Enjoy!
Scrumptious and delicious comfort food Gujarati Dal Dhokli
½ cup - Tovar dal - pigeon pea lentils
2 cup water
½ tsp. - turmeric powder
10 – 12 curry leaves
2 garlic cloves – thinly sliced
10 – 15 – raw peanuts
2 tbsp. - oil
½ tsp. - mustard seeds
½ tsp. - cumin seeds
2 dry chilies
1 tsp. - red chili powder
1 tsp. – green chili paste
1 tsp. – fresh grated ginger
Pinch of asafetida (hing)
Few fenugreek seeds
Jaggery (gor) according to taste
Lemon juice according to taste
¼ cup fine chopped coriander
Salt according to taste
2 cup of water or according as need
2 cup- whole wheat flour (atta)
1 tbsp. - oil
1 tsp. - red chili powder
1 tsp. - coriander powder
¼ tsp. - turmeric powder
½ tsp. - carom seeds ( ajwain )
Salt according to taste (approx. 2 tsp.)
Warm water as required for kneading the dough
For Dhokli Dough
In a mixing bowl take whole wheat flour (atta), add in salt, all dry spices, carom seeds, oil and give it a good mix.
Add in warm water in small quantity at a time.
Mix and knead into smooth soft dough.
Cover and keep the dough aside for 15 minutes.
Wash the Tovar dal properly add in 2 cup of water. Pressure cook the dal for 4 – 5 whistles or till it gets cooked.
When dal gets cooked, turn of the flame and allow it to cool down completely. Then empty cooked dal into a larger vessel add in 2 cups of water and using a hand held blender; blend dal till nice and smooth completely combined with water.
On medium high heat keep dal to boil. Add in fenugreek seeds, peanuts, curry leaves, green chili paste, fresh grated ginger, jaggery (gor), turmeric powder, lemon juice and salt to taste. Stir and let it come to a boil.
Divide dough into 4 – 5 equal portions.
Roll out portion into large size 1- 2 mm thick roti.
Cut them into diamond shape or square shape using knife or pizza cutter.
Add each piece into boiling dal. I between keep stir well to avoid sticking to bottom of pot.
Cook till dhokli is nice and soft and completely cooked. Stir in between. If more water is needed add in ½ cup at a time.
Heat the oil in a small pan.
Once oil is hot, but not smoking; Add mustard seeds and let it splutter.
Then add cumin seeds and sliced garlic. Let garlic cook for few seconds till golden brown. Add in dry red chili, hing and curry leaves and turn of heat. Remove from flame; add in red chili powder, mix and immediately pour prepared tadka over ready dal dhokli top with freshly chopped coriander leaves and give it a good stir.
Serve dal dhokli hot with your favorite side dish of rice, rotli or bhakri.
Quick Authentic Vegetarian Red Thai Curry with Tofu and Veggies
Red Thai Curry is one of my favorite Asian dishes it goes so well with White Jasmine Rice. Red Thai Curry has a nice amount of spices which is not overwhelming or overly heavy. It’s got a nice blend of colorful vegetables, tofu in a vibrant reddish/yellow sauce that can be made fairly thin, to be served in a soup-style dish or little thicker to be served with your favorite noodles or rice.
This is one of my cheat recipes. I normally would opt to make things from scratch, but I’d be lying to you. I do take short cuts to save time and prepare a meal in a “jiffy”. This recipes uses store bought red Thai curry paste which I’ve add a bit of my own touch to it . To be honest ….we don’t always have all the ingredients needed on hand, so why not leave it to someone who actually knows what they’re doing and it ready for us. I’ve also used pre-prepared frozen vegetables Thai Style (which I had bought for rainy days) you can us fresh vegetables ….but this was my way to clear out the fridge.
My husband calls this my scrumptious yummy, healthy “signature Thai dish” which can be enjoyed with a big bowl of sticky white Jasmine rice or soup-based with noodle. Enjoy !
I like making this curry often cause it’s simple, quick and easy. The store-bought curry paste is very easy to use and taste delicious. Few easy steps just mix curry paste with coconut milk add to vegetables and season and you got yourself a healthy, delicious tasty red Thai curry.
This is a perfect anytime dish, but especially for the hot summer days ….during the hot season no one likes to hang around a hot oven and wait hours to get a meal ready. This recipe is so fresh and fragrantly that it will be ready in 30 minutes to enjoy.
1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
1 tsp.- Red Chili Powder
1 cup - water
Fresh coriander – finely chopped
2-3 Spring Onion – finely chopped (garnishing)
Heat the oil in a large wok on medium high, add garlic and tofu sauté for 2-3 minutes then add the vegetables and stir fry for around 5 minutes - **make sure that you want them to be slightly softened, but still with a nice bit of crunch.**
Add the curry paste and mix well. (If you like your curry on the milder side add in 2 tbsp. of curry paste.)
Add the coconut milk, Kashmiri red chili powder, red chili powder and salt to taste. I also added around 1 cup water - just add however much you need to get the curry/soup to your desired consistency. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the curry is hot.
Stir in the chopped coriander, serve in bowl and garnish with spring onions.
Red chili powder and Kashmiri Chili powder if optional ( we like it a bit spicy)
Skinny Veggie Fettuccine – How to make delicious Skinny Veggie Fettuccine recipe
Skinny Veggie Fettuccine is tender fettuccine tossed in an ultra creamy white veggie sauce. What makes this so skinny? Why is it guilt-free skinny fettuccine? Well, …..it’s tossed it a very light ultra creamy white sauce with a whole lot of-good-for you veggies, fat-free half and half cream and healthy, but delicious portion of Italian cheeses.
I really enjoy making different ethical background world dishes, but my only thing is that I like to give it a fusion twist. I like flavorful food …..so I don’t just stick to the salt and pepper idea….I bring in some of the desi tarka. I’ve done the same with my “Skinny Veggie Fettuccine“. As you may have noticed that I’m a great fan of different vegetables …This recipe has the great added touch of all kinds of capsicums and spinach …for the vibrant color and mushrooms, onions, grated zucchini and lots of garlic for the flavor.
Every year many people go through a phase of either wanting to lost weight…diet or living a healthier lifestyle. I’m totally guilty for that also…I started off the year thinking that I was not going to do this and not do that …but some how something’s fall thru the crack. I maintained my daily healthy smoothie decision…but healthier food got difficult since me and my whole family enjoy “good food”. That’s when I had decided that I would make all the things we all enjoy eating in a healthier and lower calorie version.
My “skinny veggie fettuccine” is exactly that ….it’s great in taste, heavy on the flavors, but low in calories. A complete meal to enjoy with either toasted garlic bread or a refreshing single serving of your favorite salad.
Tender Fettuccine tossed in a ultra creamy white sauce...with the goodness of veggies, heavy on flavor and low in calories ...but absolutely delicious !
8 ounces fettuccine noodles, cooked according to package's instructions
2 tablespoons - butter
2 teaspoons - minced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
½ cup - water
¾ cup - vegetable broth
3 tablespoons All-purpose flour (maida)
½ cup - three cheese blend (you can use any other cheese of your choice)
1/2 cup - zucchini peeled and grated
1/2 cup - green spring onion -finely chopped white/greens
½ cup- packed baby spinach leaves, finely chopped
½ green capsicum- thinly sliced
½ red capsicum-thinly sliced
½ yellow capsicum-thinly sliced
½ cup packed mushroom – thinly sliced
1 small size onion – thinly sliced
1 cup - fat free half & half
Salt to taste
½ teaspoon - pepper
1 tablespoon- pesto (I used ready made store bought)
½ teaspoon- red chili flakes
¼ teaspoon- red chili powder
Additional cheese for garnishing
In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant add in onions and sauté for 2 minutes till slightly pink.. Add ½ cup water and the grated zucchini and cheese. Cover and allow cooking for about 5 minutes, then whisking until cheese is completely melted.
In a small bowl whisk together veggie broth and flour. Add broth to cheese mixture and let it simmer until sauce thickened. Add half & half, spinach and all other vegetables, salt, pepper, pesto, chili flakes and red chili powder. Allow to simmer for about 5 minutes. Taste and add salt as needed to taste.
Toss noodles with the sauce and serve. Top with additional cheese
** I've adapted the reheating idea from Cream de la Crumb and it works perfect.**
When reheating the pasta and sauce, do it on the stove in a pan and add ⅓-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!
Fettuccine can be substituted with any choice of your favorite pasta.