Wednesday, February 25, 2015

Palak Tofu Recipe/ Spinach and Tofu Curry

Yesterday was my dad’s birthday and so this post is for my dad who loves this palak paneer. You read it right, he likes palak paneer. But today’s post is of palak tofu. I have added tofu instead of paneer as tofu is said to be one of the healthiest foods available in the world.

Tofu is made out of soy milk that is curdled and then pressed into a sliceable cake. This is an excellent source of amino acids, iron, calcium and other micronutrients. Tofu is having many health benefits. This is the reason why I prefer tofu over paneer.

My dad likes palak paneer a lot, so I made this palak tofu, which is almost the same as paneer. This is a simple and a quick version of palak paneer. Adding cream is an option. A completely healthy vegan dish which can be served along with rotis/ naans/ pulav.

  1. Palak- a bunch
  2. Tofu- 1 cup (cut into cubes)
  3. Ginger and Garlic Paste- 1 tbsp
  4. Green Chillies- 3 nos
  5. Onions- 2 nos
  6. Tomatoes- 1 no
  7. Oil- 1 tbsp
  8. Cumin Seeds- 1 tbsp
  9. Garlic ( crushed)- 1 tbsp
  10. Turmeric Powder- ½ tsp
  11. Red Chilli Powder- 1 tsp
  12. Garam Masala Powder- 1 tsp


  1. Golden fry the cubed tofu pieces in little oil. Drain on a kitchen towel. Sprinkle little salt.
  2. Wash and drain spinach. Pour boiled water over this spinach and close with a lid. After 10 minutes drain the spinach and pour cold water to retain the green colour of spinach. Drain this after 5 minutes and keep this aside.
  3. Grind the soaked spinach along with green chillies and ginger, garlic paste.
  4. In a kadai heat oil, splutter cumin seeds.
  5. Add chopped onions and crushed garlic. When they turn translucent add chopped tomatoes. Stir well till they turn mushy.
  6. Add the red chilli powder, turmeric powder and salt. Add the pureed spinach and little water. Stir for about 5- 10 minutes, till everything is blended.
  7. Add the garam masala powder. When the gravy begins to thicken drop the lightly fried tofu pieces.
  8. Stir gently and simmer on a low flame for about 4- 5 minutes. Serve along roti, chapathi and so on.

Thursday, February 12, 2015

Classic Bread and Butter Pudding- A Valentines Special...

Happy Valentines Day
This bread and butter pudding is one of the easiest pudding to prepare.

In this dish, a layer of buttered bread slices, sprinkled with raisins is arranged over which egg and milk mixture is poured, seasoned with cinnamon powder and finally baked to a desired consistency. Some like to eat this just like that and some might like it along with custard or cream.

Instead of raisins we can also add chocolate chips or any dry fruits of choice. This pudding is a no fail dish, which I can prepare any time of the day within minutes and am also sure that, this will be loved by all. I love the light golden colour crust formed on top.

Tip: Dry bread would make this pudding more tastier :-)

  1. Bread- 10- 12 Slices
  2. Butter- ¼ Cup
  3. Sugar- ¾ Cup
  4. Milk- 2 Cup
  5. Cinnamon Powder- 1tsp
  6. Eggs- 2 nos
  7. Vanilla Essence- 1 tsp
  8. Raisins- ½ Cup

  1. Gently warm the milk over low heat and mix the sugar till it gets dissolved.
  2. Beat the eggs and vanilla essence in a bowl and mix this in the warm milk mixture and beat well using a hand blender, till it turns pale in colour.
  3. Cut the sides of the bread and spread butter on each slice. Arrange these bread slices in a baking tray and add a layer of raisins, sprinkle some cinnamon powder over them.
  4. Pour the egg mixture over the prepared bread layer and let it stand for about 30 minutes.
  5. Pre heat the oven to 180 degrees C. Bake the dish for about 30- 40 minutes, till the top becomes golden brown in colour.
  6. When done, sprinkle some sugar on top, cool and serve

Sunday, February 8, 2015

Garlic Pickle / Veluthulli Achar

Pickles are staple in our home. Whatever be the gravy, a tinge of pickle is a must. So I never let any pickle bottle to empty. One is finished, the other will be ready.

Garlics are loved much in our family. It also has many medicinal values and can even be eaten raw. This pickle will be very good for digestion as well, especially along with a heavy binge meal !!

  1. Garlic Cloves- 250 gms
  2. Dry Red Chillies- 7-8 nos
  3. Curry leaves- few
  4. Red Chilli Powder- ¼ Cup
  5. Turmeric Powder- 1 tbsp
  6. Asafoetida Powder- 1 tsp
  7. Fenugreek Powder- 1 tbsp
  8. Mustard Seeds- 1 tbsp
  9. Fenugreek Seeds- 1 tsp
  10. Gingelly Oil- ¼ Cup
  11. Salt- as required
  12. Vinegar- 2 tbsp

  1. Heat oil in a kadai. Splutter mustard seeds and fenugreek seeds.
  2. Add the curry leaves, dry red chillies and the garlic cloves.
  3. Stir for a minute. Remove from flame, add the red chilli powder, turmeric powder, fenugreek powder and asafoetida. Mix well.
  4. Add the vinegar and mix. Let it cool and store in clean glass bottle.

Monday, February 2, 2015

Mutton Biryani

I am so sorry that I have completely forgotten my blog from the past one month. Actually my little one is keeping me damn busy. I am not getting time to check other blogs or do anything in my blog.

New year, new recipes, new ideas……. everything I had planned, but couldn’t do much. So while my little one was sleeping, I started this post.

Todays recipe is one of my favorite biryani, which my mom makes whenever I demand. So this time. This is an easy dish that has an authentic taste of hyderabadi biryani. Just try this out and experience it…

  1. Mutton- ½  kg
  2. Basmati Rice- 4 Cups
  3. Water- 4 ½ Cups
  4. Onions (sliced)- 5nos
  5. Green Chillies- 4 nos
  6. Ginger and garlic paste- 1 tbsp
  7. Tomatoes- 3 nos
  8. Red Chilli Powder- 3 tbsp
  9. Coriander powder- 1 tbsp
  10. Turmeric powder- ½ tbsp
  11. Curd- 1 Cup
  12. Cardamom Seeds- 4-5 nos
  13. Cloves- 6-7 nos
  14. Cinnamon Stick- 1 no
  15. Chopped Mint and Coriander Leaves- 1 cup
  16. Oil- 2 tbsp
  17. Ghee- 2 tbsp

  1. Wash and drain rice. Keep this aside.
  2. Heat oil and ghee in a large pot. Splutter the cardamom seeds, cinnamon and cloves.
  3. Stir fry rice for about a minute and add water. Cover and cook till it is ¾ done. Keep this aside.
  4. For the gravy:
  5. Heat oil in a pressure cooker and fry the sliced onions. When it turns transluent add the ginger and garlic paste and green chillies.
  6. Fry for a minute on high flame. When everything is mixed well add the red chilli powder, coriander powder and turmeric powder. Mix well.
  7. Add the curd and mix for 2 minutes. In this add the tomatoes and salt. Stir till it mashed well.
  8. Add the mint and coriander leaves. In this add teh drained mutton, Cover and cook till the mutton becomes soft and chewy.
  9. In a large pot alternate the cooked rice and mutton gravy, starting with the gravy and ending with rice. In between pour little ghee and saffron mixed milk if needed.
  10. Cover the pot tightly using a wet cloth and then with a lid. Keep this pot on a tawa over slow fire. Let it cook for about 10 minutes till well combined.
  11. Serve this amazingly delicious biryani along with raita, dates chutney or green chillies chutney.

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