Tag Archive | tomato

Tofu Lababdar

How to make the most delicious and perfect healthy Tofu Lababdar

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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.

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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.

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Tofu Lababdar

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-5

Tofu Lababdar

How to make the most delicious and scrumptious Tofu Lababdar

Ingredients

  • 10-12 cubes of Firm Tofu (more can be added if you wish)
  • 2 tbsp- Oil
  • 2 tbsp- Butter
  • 3 medium size- Tomatoes - chopped
  • 2 medium size- Red Onion - chopped
  • 10 Garlic cloves- cut in half
  • 1/2 inch Ginger piece- cut into thin strips
  • 1/2 cup- Tomatoe Paste or Strained Tomatoes
  • 5-7 pieces of Cashew Nuts
  • 1 - Bay Leaf
  • 1/2 tsp- Red Chilly Flakes
  • 1/2 tsp- Turmeric Powder
  • 1 tsp- Punjabi Garam Masala
  • 1 tsp- Red Kashmiri Chili Powder
  • 1/4 tsp.-Crushed Kesoori Methi (Dry Fenugreek leaves)
  • Salt to taste
  • 1 tsp- Sugar (optional)
  • 1/2 cup- Coconut Milk (optional)
  • 1 tsp- Fresh Coriander -finely chopped (for garnishing)

Instructions

  • 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.
  • Notes

    * 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.

    http://myfoodforthesoul.com/tofu-lababdar/

     

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    Punjabi Chole

    Punjabi Chole Recipe

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    Punjabi Chole is a North Indian style Chick Peas curry. It’s a combination of spices sauté in a nice onion/tomato gravy and simmered in chick peas (Chana).  This is an easy and simple cheat recipe. I have used canned chick peas, ready Chana masala. This super simple and quick recipe it’s a bonus for bachelor or beginners to the cooking world.

    Yesterday, I shared a nice Soft Fluffy Bhatura recipe which normally compliments these Punjabi Chole really well. Chole Bhature is the perfect combination and it’s an anytime filling meal on its own.

    I normally love to cook things from scratch, but some times I like to take the short cut to speed up the process. This time I was trying to prepare a meal for a bunch of kids on a weekend afternoon so it had to be quick, simple, nutritious and obviously delicious. That’s why I opted to us canned Chick Peas and I cook them in my pressure cooker. The nutritional value in this recipe is that Chick Peas (Chana) are packed with protein which is an important source of nutrients the body requires.

    Worry not! continue to follow my blog and I will show you how to make it from scratch using “Kabuli Chana” or white chick peas” and will also show you the Jain version without onion or garlic.

    Hot Punjabi Chole can be enjoyed with “Bhatura”, “Kulcha”, “Tikki”, “Samosa” or even “Rice”.  

    Step by step recipe with pictures:

    • Empty Chick Peas (Chana) can into a pressure cooker and rinse a few times till the water runs clear.  Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.

     

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    Chick Peas (Chana)

     

    • For the gravy:  Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
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    Blended Tomato/Onion Puree

     

    • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.

     

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    Oil and Jeera

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    Tomato/Onion Gravy Cooking

     

     

     

     

     

     

     

     

    • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***

     

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    Dry Masala (Spices) to Gravy

     

    • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.

     

    Chick Peas (Chana) and Gravy

    Chick Peas (Chana) and Gravy

     

    • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***  

     

    Cooked Chole with Coriander leaves

    Cooked Chole with Coriander leaves

     

    • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi.

     

    Traditional Chole Bhature

    Traditional Chole Bhature

     

    Punjabi Chole

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Total Time: 45 minutes

    Serving Size: 5-6 servings

    Ingredients

      For Gravy
    • Onion - 1 medium roughly chopped
    • Tomato - 2 small roughly chopped
    • Green chili - 1
    • Ginger - ½ inch piece, chopped
    • Garlic - 3 cloves peeled
      For Chole (Chick peas Curry)
    • 796 ml can – Chick Peas (Chana)
    • Oil - 2-3 tbsp.
    • Cumin seeds - ½ tsp.
    • Pinch of Asafetida
    • Salt - to taste
    • Sugar - 1 tsp.
    • Red chili powder - 1 tsp.
    • Coriander powder - 1 tsp.
    • Turmeric powder - ¼ tsp.
    • Chana Masala – 2 tsp.
    • Kesoori Methi – ½ tbsp. **crush between the palm of your hands to create a powder form**
    • Water - 2 cups
    • Coriander leaves - 3 springs , finely chopped

    Instructions

  • Empty Chick Peas (chana) can into a pressure cooker and rinse a few times till the water runs clear. Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.
  • For the gravy: Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
  • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.
  • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***
  • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.
  • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***
  • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi
  • Notes

    Same recipe can be used to make with Kabuli Chana or white chick peas. About 1 1/2 cups rinse till water runs clear and soak overnight for 6-8 hours.

    Sugar is optional: helps reduce the acidic taste in the gravy.

    http://myfoodforthesoul.com/punjabi-chole/

     

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    Spinach Tomato Omelette (Eggless)

     

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    Have you ever thought of making an Omelette without using an egg. Well, I have the perfect healthy and eggless omelette that you’ll love. This Omelette is an East Indian/South Asian based pancake but it’s not sweet …it’s got a savory spicy taste and it’s made from Besan (Gram Flour).  I had been thinking how can I get my kids to eat all the right vegetables and enjoy it at the same time. I came up with this Spinach Tomato Omelette that has all the combined nutrients, vitamins and health factors that a child needs and will enjoy.

    This is a perfect lunch box (tiffin box) recipe and can also be served up for breakfast or dinner. It goes will when served up in between two slices of toasted bread with the added condiments like Ketchup, Coriander Chutney or just plain butter/margarine. If your someone that avoids the bread then no problem eat it as is …still taste great.No matter when or how this Spinach Tomato Omelette is served up you will definitely enjoy it.

     

    Spinach Tomato Omelette (Eggless)

    Prep Time: 30 minutes

    Cook Time: 10 minutes

    Total Time: 40 minutes

    Yield: 10

    Ingredients

    • 1 tomato
    • 1 cup fresh spinach
    • 1 red onion - chopped finely
    • 1/2 green pepper - chopped finely
    • 4 medium mushroom - thinly sliced
    • 3-4 spring onions - chopped finely (use both green and white part)
    • 4 garlic cloves peeled and chopped roughly
    • 1-2 fresh green chilli - finely chopped
    • 1 1/4 cup besan (gram flour)
    • 1 tsp red chilli powder
    • ½ tsp Jeera
    • Pinch of turmeric powder (haldi)
    • Pinch of baking powder
    • Olive Oil
    • 1 cup of shredded cheese of your choice (I used mozzarella cheese)
    • Salt to taste

    Instructions

  • Wash and roughly chop Spinach and roughly chop Garlic cloves.
  • Heat up small fry pan and add 1 tsp of Olive oil once warm add in chopped Garlic sauté for 1 minute then add in chopped Spinach. Let this cook on medium heat for about 5 minutes until the spinach is cooked. Once done remove from stove and let it cool down a bit.
  • Into a blender add medium chopped tomato and the garlic/spinach mixture and grinder into a smooth purée.
  • Into a mixing bowl add the besan (gram flour) and 1/2 cup of water and whisk together well making sure no lumps are formed. It should be mixed will to form a smooth paste consistency.
  • To this besan mixture add in all of the chopped vegetables (red onion, green pepper, mushroom, green onion) and then add in the spinach/tomato purée. Mix all together and at this point you can adjust the consistency by adding water. It should not be too thin just about pouring consistency.
  • Now add in all the spices (jeera, red chilli powder, haldi, baking powder, green chilli and salt to taste) give it a good mix and do a taste test at this point and adjust any of the spices and salt to your preference.
  • Add in the shredded cheese of your choice and mix again and let it sit for 5 minutes.
  • Heat up your fry pan on medium high and wait till it is hot. Once ready pour a big ladle (chamacha/karachhi) and spread it around in a circle to even it out.
  • Wait about 1 minute then spread olive oil around the edges of the Omelette and let it completely cook for 5-6 minutes before flipping it over to cook the other side.
  • Once ready this can be served up as a sandwich between two bread slices with your choice of coriander chutney or ketchup.
  • http://myfoodforthesoul.com/spinach-tomato-omelette-eggless/

     

     

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.

     

     

     

     

     

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