Tuesday, January 20, 2009


A Happy morning to all of you. Here are the rest of the tips from various listeners for uses of tofu in Indian cuisine (and otherwise too). The tip regarding using tofu in kadhi was given by Sujatha. The next really good idea was given to me by a loyal listener who calls himself just 'Singh'. His tips are for a variation of the regular Kofta curry. I shall write the basic gravy following the kofta variations.

1) Peel and grate a medium lauki (opo squash/ doodhi/ sorakaya)
2) Sprinkle with a little salt and keep aside for about 30 mins.
3) Squeeze and drain all the water given off by the lauki.
4) Now add 1/2 inch piece ginger(grated), 1tsp chilli powder, 1tsp dhana-jeera, 1/4 tsp haldi and salt to taste. Mix well.
5) Add about 2 tbsp besan, just enough to bind the lauki mixture together so it holds its shape when we fry it.
6)Heat oil in a deep fryer or kadai. Make small balls of the lauki mixture. When the oil heats up to 350 F drop the lauki balls in and fry till golden brown.
7)Drain on paper towels and add to the simmering gravy. Let simmer in there for 10 mins.
8) Serve with paranthas, rotis or any other indian bread of your choice.

1) Soak firm tofu with punjabi badiyan for 8hrs (overnight). You could substitute Nutella Soya bits for the tofu here.
2) Use just enough water for soaking, so they don't become too runny.
3) The next morning make koftas just like in the steps above.

1) Grate equal parts tofu and lauki. Proceed with lauki as in recipe #1. After draining liquid from lauki, add the tofu. Continue like you did with the regular kofta.
2)Add to gravy. (recipe follows)

1) Grind together the following to make a thick paste:
- 1 medium onion chopped
- 1 medium tomato, chopped
- 1 inch piece ginger
- 3-4 cloves garlic

2) Grind the following into a dry powder:
- 3-4 cloves(laung)
- 1tsp khus-khus seeds
- 1 pod green cardamom (just the seeds)
- 1 inch piece cinnamon

3)Heat some oil in a wok or heavy bottomed pan. When hot, add 1 tsp of cumin seeds and wait till they splutter. Then add 2 bay leaves, the wet masala grind and cook it on low heat till it leaves oil on the side. Now add 1/4 tsp haldi and the dry powder masala to this and bhunao (cook on low heat ) till the dry rub gives out a pleasant smell. Now add 1- 1/2 cups of water and bring to a boil. Add salt to taste, lower heat to low, add the fried koftas and let simmer for 10 mins. The koftas will soak some of the juice from the gravy. Garnish with some chopped cilantro and serve hot with paranthas or puris. Mmmmmm!! :-D

That's yummy and happiness in your tummy.

TIP: You can use the above kofta recipes and substitute them in your favorite meatball and marinara recipes. Sneaky as well as healthy.
picture courtesy of flickr.com. No copyright infringement intended

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