Crispy Tofu Fingers Recipe / Crispy Tofu Recipe / How to Make Crispy Tofu / Quick & Easy Crispy Tofu - Tofu Recipes

 

Crispy Tofu Fingers

Ingredients

Firm Tofu - 6 oz pack/ 450 gms

( remove tofu from the pack drain out the water. Place a plate or wooden cutting board on top of the tofu, place a heavy object to press. Leave it for 20 minutes for the excess water to release. Now cut the tofu block into thick finger size pieces )

Salt and pepper powder to taste

All purpose flour - 1/4 cup

(diluted with little water to a semi thick paste add some salt and pepper, mix well. )

Oil to deep fry

Regular bread crumbs  or Panko bread crumbs- as needed to roll the tofu fingers

Method

Dip each tofu fingers into the all purpose liquid coat it well and roll it out into the bread crumbs.

Deep fry these fingers till crisp and light brown on all sides. Remove on a kitchen paper for extra oil to get absorbed. Sprinkle some salt and pepper on top this step is optional.

Enjoy with any dip you like.

Thanks for visiting !

Burani Raita Recipe / Roasted Garlic Raita / Garlic Raita Recipe / Hyderabadi Burhani Raita Recipe / Boorani Raita Recipe - Raita Recipes

Burani Raita / Garlic Raita

Ingredients

Beaten thick curd - 1 cup

Chopped garlic - 8

( add more or less according to your taste)

Black salt - as needed

Roasted jeera powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Oil to fry the garlic as needed

Method

Heat oil in a pan add the chopped garlic and in low flame fry till crisp and golden brown. Do not over fry and burn them as they will turn bitter.

Switch off the flame and add the dry powders and mix well. Let it cool completely.

Add the fried garlic mixture into the curd mix and enjoy with Biriyani , Pulao or Roti.

Thanks for visiting !

Lemon Mayonnaise Recipe / Lemon Mayo Recipe / Alioli De Limon Recipe / Garlic Mayonnaise With Lemon Recipe / Lemon Aïoli Recipe - Easy Dip Recipes

Lemon Mayonnaise

Ingredients

Mayonnaise - 1/2 cup

Lemon juice - 1 & 1/2 tbsp

Minced or grated garlic - 1 tsp

Salt and Pepper to taste

Chopped parsley (optional) - 1/4 tsp

Finely grated lemon zest - 1/2 tsp

Chilly flakes few for garnish

Method

Mix all the above ingredients together in a bowl, gently mix till combined. Garnish with chilli flakes..

Refrigerate and serve this dip with baked fish, steamed or baked vegetables or anything of your choice.

Thanks for visiting !

Hot and Sour Soup Recipe / Indo Chinese Hot and Sour Soup Recipe - Soup Recipes

 

Hot and Sour Soup

Ingredients

Vegetable stock - 6 cups

Salt and pepper powder to taste

Corn flour diluted in water - 1 & 1/2 tbsp 

Vinegar - 2 tbsp

Chilly sauce - 1 tbsp

Dark soya sauce - 1 tbsp

Sugar - 1 tsp

Vegetables - 2 cups

( I used mushrooms, cabbage, beans, carrot and peas)

Tofu cubes - 1 cup

Beaten egg - 1

Chopped green chilies, ginger and garlic - together 1 tsp ( heaped)

Chopped spring onions - a handful

Method

Pour stock into a pot add the sauces, seasonings, vegetables , tofu, few spring onions, vinegar and boil till vegetables are cooked.

Add the beaten egg into the boiling soup and mix quickly.

Pour the corn flour liquid and mix well till the soup thickens.

Lastly garnish with spring onions and enjoy hot!

Note:

Adjust the ingredients according to your taste buds.

Thanks for visiting

Beetroot And Broad Beans Poriyal / Beetroot And Surti Papdi Lilva Fry

Beetroot Broad Beans Poriyal

Ingredients
Chopped beetroot - 1 medium size
Surti papdi lilva/baby broad beans - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry and coriander leaves - for garnish
Tempering
Oil - 2 tsp
Mustard, Urad dal - 1 tsp together
Red chilly - 1
Curry leaves - few
Chopped onion - a handful
Method
Steam or pressure cook the beetroot and beans with some water,salt and turmeric powder.I cooked it in Instant pot for 2 minutes.
Heat oil in a pan temper it with above ingredients. Fry till onions are light brown.
Now add the beetroot and beans sauté till all water has evaporated.
Lastly add the grated coconut give a quick mix switch off the stove.
Garnish with coriander leaves and best served as side dish for rice.

Thanks for visiting !

Raw Papaya Thoran Recipe / Kaplanga Thoran Recipe / Omakka Thoran Recipe / Green Papaya Thoran Recipe / Green Papaya Poriyal / Kerala Style Thoran Recipe

Raw Papaya Thoran

Ingredients ground to a coarse paste

Grated coconut - a handful

Small onions - 6

Green chilies - 3

Black pepper - 1/4 tsp

( crush the above ingredients to a coarse mixture)

Tempering

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves few

Other ingredients

Raw papaya chopped - 2 cups

( peel the skin of the raw papaya and remove the seeds)

Chopped curry and coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan and temper it with above ingredients.

Add the raw papaya, turmeric powder and salt sauté for a minute. Sprinkle some water cover and cook the vegetable till cooked.

Now add the ground mixture and sauté for 2 to 3 minutes or till combined and switch off the stove.

Garnish with curry and coriander leaves and serve as a side dish for rice.

Thanks for visiting !

Milk Powder Rasgulla Recipe / Sponge Rasgulla Using MIlk Powder / Rosgolla Recipe Using Milk Powder / Bengali Rasagulla Using Milk Powder

 

Milk Powder Rasgulla

Ingredients for the rasagulla

Cow's whole milk powder - 1 cup

( Do not use non dairy milk powder, rasgullas will turn rubbery)

Water - 3 & 1/2 cups

All purpose flour / Maida - 1/2 tsp

Sooji - 1/2 tsp

Sugart - 1 tsp

Vinegar - 2 tbsp

( mix vinegar with 2 tbsp of water)

Ingredients for the syrup

Sugar - 1 cup

Water 3 & 1/2 cups

Cardamom - 3

Method

Pour water in a wide vessel add the milk powder and mix , bring the milk to a boil stirring frequently.

Slowly add the vinegar you can see the cheese has separated from the whey water.

Now drain the whey water using a cheese cloth or muslin cloth. Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.

Put it on a muslin cloth and squeeze out to remove excess whey.

Crumble the paneer and knead it using your palm still soft.

Now add the flour ,sugar , sooji and using palm gently knead to for a soft dough.

Roll out the mixture into small balls,do not roll it out big as this will double in size while cooking.

Dissolve sugar in water add the cardamom & give a rolling boil. Now slowly add the paneer balls.

Cover the vessel with a lid & in high flame cook for 10 minutes , stirring in between is not needed.

Reduce flame and boil for another 15 minutes, switch off the flame.

Garnish with saffron string and serve it cold or warm.

Note:

a) For extra flavor you can add rose essence.

b) Do not use non dairy milk powder for this recipe they will turn rubbery.

c) Kneading the paneer till soft is the key for best result.

For Rasagulla using milk click HERE 

Thanks for visiting

Oats Chilla Recipe / Spiced Savory Oats Pancakes / Easy Oats Recipes

Oats Chilla

Ingredients

Rolled Oats - 1 cup

(Dry roast for few minutes, cool and powder the oats)

Besan - 2 tbsp

Sooji - 1 tbsp

Salt to taste

Red chilly powder - 1/4 tsp

Chopped vegetables - 1/2 cup

(Use vegetables of your choice)

Chopped onion - a handful

Chopped green chilies- 2

Moringa leaves - a handful (optional)

or add chopped Coriander leaves - 1 tbsp

Chopped or grated ginger - 1/2 tsp

Jeera / Cumin seeds - 1 tsp

Curd - 3 tsp

Water as needed to make a batter

Oil as needed to cook the chilla

Method

Take a bowl and add all the ingredients, pour water and make a semi thick batter. 

Cover and rest for 15 minutes, if needed add some more water to get the right consistency. Make sure the batter is not too runny or too thick.

Heat a tawa and spread a ladle of the batter like a semi thick pancakes. Make a small hope in the middle (optional) and pour oil around and in the middle of the chillas.

Cook both sides till cooked, enjoy with any chutney of your choice.

Thanks for visiting !

Avalakki Khara Pongal Recipe / Avalakki Pongal Recipe / Poha Pongal Recipe / Beaten Rice Pongal Recipe / Aval Pongal Recipe - Easy Pongal Recipes

Avalakki Pongal / Poha Pongal

Tempering

Ghee - 1 tbsp

Black pepper - 1 tsp

Cumin - 1 tsp

Grated coconut - 1 tbsp

Curry leaves few

Cashew nuts - 6

Mustard - 1/2 tsp

Hing - a pinch

Grated ginger - 1 tsp

Chopped green chillies - 2

Other ingredients

Roasted yellow moongh dal - 1/2 cup

Thick poha - 1 cup

Water - 4 cups

Salt to taste

Turmeric powder - 1/2 tsp

Method

Take a pressure cooker add the yellow moongh dal and dry roast till slightly colour changed. Pour water add turmeric powder and cook till soft. Cool and open the lid

Wash poha once in water to remove any impurities and add it into the moongh dal add salt cook for 2 mibutes and switch off.

Poha cooks very fast so do not cook too much. Pour hot water if needed to get a runny consistency.

Heat ghee in a pan and temper with above ingredients, pour the hot tempering into the pongal mix well.

Enjoy with any chutney or sambar.

Thanks for visiting !

Simple Chinese Capsicum Fried Rice / Chinese Capsicum Rice / A Quick Chinese Capsicum Rice

Chinese Capsicum Fried Rice

Ingredients

Capsicum sliced - 1 cup

Salt and pepper to taste 

Soy sauce - 1 tbsp

Chopped celery - 2 tsp

Cooked rice - 2 cups

Chopped garlic - 1 tsp

Few spring onions for garnish

Chilly oil - 1 tbsp

Method

Heat oil in a pan saute garlic , celery and capsicum till light brown.

Add the soy sauce, salt and pepper powder add the rice and gently toss till well combined.

Switch off the stove garnish with spring onions and enjoy hot!

Thanks for visiting !