Tofu & Mushrooms

This recipe can be made in Indian style or even the Chinese way. The following detailed one is the Indian recipe with Indian spices used in it. However if you like to try the Chinese recipe follow the same steps except replace the dry spices (red chilly powder, coriander powder, dry mango powder and turmeric powder) with 1/2 tbsp of kikkoman soy sauce or the same quantity of any light soy sauce and be careful when you add salt as the soy sauce is salty hence you may need no salt or only very little. If you make it the Chinese way then serve with hot steamed rice and its delicious. The mushrooms can be replaced with broccoli for those who don't like mushrooms....Below is the Indian Recipe....

Ingredients:
1 Packet of button mushrooms.

1 Packet of firm tofu.
1-2 tbsp of chopped onions.
1 clove finely chopped garlic.
1-2 chopped green chilles.

Handful of chopped spring onions (use only the green stalks).

1/2 tsp red chilly powder.
1/2 tsp coriander powder.
1/2 tsp dry mango powder.
1/4 tsp turmeric powder.
Salt as per taste.
1 tbsp of oil.

Method:
Take a non stick pan and add a few drops of oil. Once the pan becomes hot, slide the tofu into the pan as shown below:

Flip onto the other side and cook on a medium flame till the tofu becomes slightly brown.

Press the tofu against the sides of the pan so that the sides are cooked as well.

Basically cook all sides of the tofu well and keep aside.

Now heat oil in a wok.

Once the oil becomes hot, add the garlic and onions.

Saute the onions and garlic for 10-15 seconds on a medium flame and then add chopped mushrooms.

Add salt and green chillies, stir well and continue to cook on a medium flame.

Cut the tofu into squares and add gently.

Add the chopped green stalks of the spring onions and stir just once. Do not over stir as the tofu will break.

Add all the dry spices now: red chilly powder, coriander powder, dry mango powder and finally turmeric powder and stir gently once so the spices blend in.

Its ready (you can garnish with freshly chopped coriander if you like).

Serve hot with chapati/paratha or even Rice.

NUTRITIP:
The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes. It also helps in weight loss, increasing immunity.
Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They are rich in calcium (good for bones), iron (benefits in anemia), potassium (very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant). The best source of selenium is animal proteins. So, mushrooms can be the best choice for vegetarians to obtain selenium.

Chutneys

SWEET AND SOUR CHUTNEY:
Ingredients:
1 Cup Dates

1/2 Cup tamarind (available at most Indian and Asian food stores).
1 tspn red chilly powder
1/2 tbspn roasted cumin powder

Method:
Soak the dates in water overnight or at least for 4-5 hours.

Remove the seeds from inside the dates.

Put all the dates in a blender. Keep aside the water used for soaking the dates.

Now soak the tamarind in the same water that was used for soaking the dates. Soak tamarind for 1/2 to 1 hour. (You can also soak the dates and tamarind separately but use less or just enough water needed for soaking, otherwise when grinding the chutney will be too watery).

Squeeze the tamarind well with your hand so to get its sourness/pulp into the water that you used for soaking.

Now strain the tamarind water pouring it into the blender (which contains the dates) discarding all the tamarind (after squeezing it well with hand so you get all the sour juice from it).

Blend to get a nice smooth and thick consistency.

Pour into a container.

Heat on a medium flame and bring to a boil stirring occasionally.

Add red chilly powder.

And roasted cumin powder.

Stir well.

Boil for another 2-3 minutes stirring occasionally. Switch off the gas and allow to cool. The chutney is now ready.

You can freeze additional chutney and use later. Thaw before using.

GREEN CORIANDER CHUTNEY.
Ingedients:
1-2 bunch of fresh coriander leaves (wash well).

1/2 medium red onion or 1 small red onion (chopped).

1/2 tbsp of fresh lemon juice.

1-2 green chillies (or more if you like it spicier).
1 tsp sugar
Salt as per taste.
1/2 cup water.

Method:
Wash the coriander leaves well and put into a grinder. You can see the amount of leaves I have used and get an idea of the quantity used (they are loosely packed). Add the chopped red onions.

Add salt as per taste.

Add sugar.

Add lemon juice. I have used a lemon squeezer.

Add green chillies.

Add just about enough drinking water to start the grinding process as we want a thick consistency and not a thin one.

And now grind to make a smooth paste.

The chutney is now ready. Refrigerate and store. The chutney can be used for a week to 10 days.
The Lemon juice gives a really nice fresh green color to the chutney. There should be a good balance between the salt, sugar and lemon, not too sweet yet you should be able to taste the subtle sweetness and the sourness of the fresh lemon juice.

More chutney recipes soon....

Chicken in Pepper Sauce.

Vegetarians can use paneer (cottage cheese in place of chicken) in this recipe and can also add other vegetables like broccoli, carrots, french beans and mushrooms.

Ingredients:
2-3 tbsp black pepper sauce.

600-700 gm diced boneless chicken.

1/2 tbsp chopped garlic.

1/2 cup chopped onions.

1 tbsp cornflour.
Some freshly crushed black pepper.
Pinch sugar (optional).
1-2 tbsp oil for cooking.

Method:
Marinate the chicken with pepper sauce.

Mix well and keep aside for half an hour.

Heat oil. Once the oil becomes hot add chopped garlic.

Let the garlic sizzle a bit and then add chopped onions.

Stir fry onions on a medium flame for a minute or two and then add chicken.

Continue to cook chicken on a medium flame stirring occasionally.

Meanwhile mix cornflour with some water (I added water into the container used for marinating the chicken and hence the water is brown in color) to make a smooth paste.

Add freshly crushed pepper in the chicken and stir well.

You may add a pinch of sugar, but this step is optional and you can skip it.

Mix well and check to see if the chicken has cooked.
Add the cornflour and water preparation into the chicken and cook further for 2-3 minutes stirring well and till the sauce thickens.

Add water to adjust consistency of the sauce. Do not make it runny because it tastes better if its on the thicker side. So add water accordingly.

The pepper sauce already contains salt, however you may want to add more after you have tasted the chicken and adjust accordingly.

Chicken in pepper sauce is ready. Garnish with spring onions and serve hot with steamed rice.

The two biggest sellers in bookstores are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it.
Andy Rooney