Colocasia In Mustard Gravy

          Whenever we get colocasia, I usually make the fry or occasionally add it to sambars and I really got bored with it, I wanted to make something different. As for many of us out there, we start with one thing and then end up with something new, sometimes it turns out very good and sometimes a disaster. This colocasia curry came out really good, a very yummy gravy that goes well with both rotis or rice..


Need To Have

• Colocasia - 5 or 6
• Small Onions (Shallots) - 12 chopped
• Green Chillies - 2
• Garlic - 5 or 6 chopped
• Kasoori Methi - 3 tablespoons
• Tomato Puree - 8 tablespoons
• Turmeric Powder - 1 teaspoon
• Chilli Powder - 2 teaspoons
• Mustard Seeds - 1 teaspoon
• Fenugreek Seeds - 1 teaspoon
• Curry Leaves - 10 - 15 to garnish

To Make A Paste

• Mustard Seeds (Yellow) - 1 tablespoon
• Poppy Seeds (White) - 1 tablespoon
• Small Onions (Shallots) - 3
• Cashews - 5
• Grated Coconut - 1 + 1/2 tablespoon

Method
         Pressure cook the colocasia for 3 whistles, then peel and slice into big pieces. Make a fine paste with the ingredients given. Heat some oil, add the mustard and fenugreek seeds, once it starts spluttering, add the chopped onions, garlic, green chillies, saute for 2 or 3 minutes, then add half of the curry leaves, 2 tablespoons of kasoori methi, saute for a minute. Now, add the ground paste, saute for another minute, then add the tomato puree, turmeric, chilli powders and salt. Saute everything well, adding a little water ( about a tablespoon) when it dries up for at least 7 or 8 minutes, till you get a nice smell. Now add the colocasia, enough water (for a thick gravy), cook for 5 to 7 minutes. Finally add the rest of the curry leaves and kasoori methi, mix well and serve it warm with rice or roti.

Note
The colocasia that's available in the US needs 3 whistles, the ones in India, not more than 1 or even better cook it in an open pan instead of the presuure cooker.
Use your chilli powder wisely, you may need more or less depending on the spiciness of the chilli powder.
Also the tomato puree, more or less depending on the sourness of the tomatoes, I used the crushed tomatoes  available back in the US.
Kasoori Methi is dried fenugreek leaves, available in Indian grocery stores.      

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Paruppu Adai (Lentil Crepes)

          I make adai at least once in two weeks, it is very nutritious, packed with protein from the lentils used in it. This is the basic adai recipe that I follow, using tuvar dal (split pigeon peas) and chana dal (split chickpeas) and rice. My daughter who is not a big fan of this adai, tasted my mom's version, a couple of weeks back, now she likes that . What's so special about that, the coconut flakes or chips that my mom adds which I used to avoid, this gives an extra crunch and munch when you bite into them, making the adai more tasty. This adai tastes good, eaten plain as such or with some tomato chutney..

Need To Have

• Parboiled Rice - 1 cup
• Tuvar Dal - 1/2 cup
• Chana Dal - 1/2 cup
• Chopped Onions - 1/2 cup
• Fresh Coconut (sliced into small pieces) - 1/4 cup
• Chopped Coriander Leaves - 1/4 cup
• Curry Leaves - 15
• Dried Red Chillies - 4
• Fennel Seeds - 2 teaspoons

Method
         Soak the rice and the dals (lentils) separately for at least 2 hours. Grind the rice with  the red chillies, then reserving a handful of the soaked dal, grind the remaining with the fennel seeds. Mix both together with the rest of the ingredients and the reserved dal. The batter is ready, need not be fermented, it is slightly thick, when you place a laddle of batter on the skillet, it will not spread by itself. Heat a skillet, pour two laddles of batter, spread it with the back of the laddle, pour a teaspoon or two of oil around it, cook on medium heat, takes 3 or 4 minutes to turn golden brown on one side. Then flip it and cook the other side for 2 or 3 minutes till brown spots appear. Remove and serve it hot as such or with some chutney.
You might also like the Vazhaipoo (Banana Flower) Adai.
Sending it to Anu's Healthy Kitchen for the South Indian Cooking Series event and
                to Cook's Joy for Kalyani's 'Kitchen Chronicles - Only Vegan' event.

Note
You can also add a tablespoon of urad dal (black gram dal ) along with the tuvar and chana dal.
Grind the rice smoothly and the dals coarsely.
You can also serve the adais with some fresh butter and jaggery. 
Remaining batter can be refrigerated and used the next day, it tastes good then too.

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Margareta pita

Sjecanje na jedno divno bezbrizno djetinjstvo.Mozda nije bilo tako mojim roditeljima ali meni kao djetetu je bilo divno. Sjecanje me odvelo na ovaj recept koji slucajno nadoh na ovoj stranici i pozurih da napravim jer kolac je to i ne bilo kakav,fin kremast sa premazom od pekmeza koji mu daje predivan okus......

                 Margareta pita

Kore

           400 gr brašna  

        170gr masti (ili 20 dag maslaca)

           80 gr  šećera

           1/2 praška za pecivo

           1 jaje

           5 žlica mlijeka

Krema I

           2 jaja

           3 žlice šećea

           3 žlice brašna

           4 dcl mlijeka

           25 dkg margarina

           10 dkg šećera u prahu  

        1 limun

Krema II

           3 žlice kiselog pekmeza

Priprema:

Od svih navedenih sastojaka zamijesti tijesto da bude glatko i ostaviti 1/2 sata u hladnjaku pokrivenog prozirnom folijom.

Tijesto podijeliti u tri jednaka dijela, pobrašniti površinu i razvaljati na veličinu pleha 20x35 cm. Izbosti vilicom i peći na okrenutom plehu.

Kore ne smiju porumeniti, moraju ostati bijele.

Za kremu je potrebno izraditi pjenasto 2 cijela jaja sa 3 žlice šećera i 3 žlice brašna

. U tu masu dodati 1 dcl mlijeka.

Zakuhati 3 dcl mlijeka i u to dodati masu od razmućenih jaja. Kuhati dok se ne zgusne, a potom ohladiti.

Izraditi margarin sa šećerom u prahu, dodati ohlađenu kremu, a zatim izribanu limunovu koricu i sok od limuna.

Slagati kore:

Prvu koru premazati kiselim pekmezom, te prekriti 2 korom, zatim premazati sa kremom i prekriti trećom korom.

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Garlic Brinjal

          I know brinjal or eggplant is not everybody's favorite, but in my home, all of us like it. So when I was back in the US, I used to pick them up whenever I went to the Indian grocery store (you find the small varieties there only). But after coming to India, it's one vegetable that's readily available and also, so many varieties. As the name 'Garlic Brinjal' suggests, I have added a lot of garlic to the dish and I have used the small green variety, this one is for all the garlic and brinjal lovers..

Need To Have

• Sliced Brinjals - 2 cups
• Garlic - 25 cloves
• Dried Red Chillies - 4
• Fennel Seeds - 2 teaspoons
• Ground Black Pepper - 1/4 teaspoon
• Curry Leaves - 10 - 15

Method
          Peel the garlic and if the cloves are too big, slice them into two. Make a powder with the red chillies and the fennel seeds. Heat some oil, add the garlic pieces, saute for like 3 minutes till the garlic turns golden, then add the brinjal (eggplant) slices. Saute well, cover and cook for about 5 minutes, till the vegetable is cooked but not mushy. Now add the ground powder, keep sauteing, uncovered for about 3 to 4 minutes, if needed add a little more oil at this stage. Finally, add the pepper powder and the curry leaves, mix well and serve warm with rotis or rice and dal.
Sending it to Anu's Healthy Kitchen for the South Indian Cooking Series event and
                to Cook's Joy for Kalyani's 'Kitchen Chronicles - Only Vegan' event.

Note
You can use the purple small brinjals or even the chinese long eggplants, but don't use the big fat ones, they tend to become mushy. 
When mixing, take care not to break the pieces.
When picking the small brinjals, don't pick very hard ones, it'll be very seedy.

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Carrot Buttermilk

          Buttermilk, which is nothing but diluted yogurt (curd) is the best cooler for the hot Indian summer and an healthy option too. I try to make some variation to the simple plain buttermilk, this time I have added some carrots to the buttermilk and it came out good. My daughter who is not a big fan of carrots didn't have any problem in having this carrot buttermilk..

Need To Have

• Grated Carrot - 1/2 cup
• Green Chilly - 1
• Grated Ginger - 1 teaspoon
• Curry Leaves - 15
• Yogurt (Curd) - 1 cup
• Water - 1/2 cup
• Salt - as required
• Mint Leaves - to garnish

Method
          Grind the carrots, green chilly, grated ginger, curry leaves, if needed add a little curd, grind it very finely. To this add the curd, water and salt, pulse it till everything is mixed well. Serve it chilled, garnished with some mint leaves.
You might also like the Cucumber Cooler.
Sending it to Sumee's Culinary Bites for the Bon Vivant - Sunny Refreshing Drinks event.

Note
Can leave out the green chilli, if you feel it'll be spicy or add 1/2 of it. 
Add more or less water depending upon the consistency you need it.

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Pepper-Garlic Mushrooms & Potatoes

          Mushrooms and potatoes pair very well, this is another side dish that needs very few ingredients, yet very flavorful. Great with rice and dal, or with rotis, or also as such as an appetizer. It gets it flavor from the garlic, pepper and cumin seeds and is very easy to prepare, do give it a try if you like mushrooms..

Need To Have

• Chopped Mushrooms - 2 cups
• Potato - 1 medium cubed
• Fresh Green Peas - 1/4 cup
• Turmeric Powder - 1/4 teaspoon
• Pepper - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Garlic - 3 cloves

Method
          Microwave or cook the green peas separately. Remove the top rough part of the garlic but don't peel it completely. Coarsely pound the pepper, cumin seeds and the garlic. Heat some oil, add the potatoes, saute for 5 minutes, then add the turmeric powder, salt and the chopped mushrooms. Keep sauteing it uncovered till both the potatoes and the mushrooms are cooked. Then add the peas, and the crushed pepper-cumin-garlic mixture, keep mixing for another 2 or 3 minutes. Remove and serve it warm with rice or rotis.
Sending it  to Cooks' Joy for Kalyani's Kitchen Chronicles - Only Vegan event

Note
Microwaving the peas, will retain the green color.
Do not add any water to cook the potatoes and don't cover and cook.

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Pjenasta poslastica

Ovo je stvarno pjenica ali kada se rashladi,dobije se ukusna poslastica.....

Potrebno je:
85gr jelly kristalica
(ja sam koristila okus jagode)
100ml vrele vode
385ml evaporated mlijeka

jagode-za dekoraciju
1 vrecica slaga u prahu+100ml hladnog mlijeka

Kristalice jelly-a preliti vrelom vodom i mijesati da se istope.
Pustiti da se prohladi,zatim sipati mlijeko i mixerom mutiti dok se ne dobije gusta pjenasta smijesa.
sipati u case i dooobro ohladiti.
Ukrasiti sa slagom i jagodama

**Ova pjenica se moze praviti od bilo koje vrete jelly-a!

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Bottle Gourd (Sorakkai) Sambar

          Sambar, is a common dish in most South Indian homes, usually prepared at least 2 or 3 times in a week. It's basically a lentil (usually tuvar dal or split pigeon peas) and vegetable gravy, you can make it with almost any vegetable, or sometimes with more than one vegetable. Usually, we use a sambar powder which is prepared in bulk and stored, but for today's bottle gourd sambar I am using a freshly prepared masala, which makes it more flavorful. It goes well with rice and also with idlis and dosas..

Need To Have

• Bottle Gourd - 2 cups diced
• Tuvar Dal - 1/2 cup
• Tomato - 1 medium chopped
• Tamarind - 1 small lime size
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Dal Or Black Gram - 1 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - about 10

Grind To Paste

• Chana Dal - 1 teaspoon
• Coriander Seeds - 1 tablespoon
• Dried Red Chillies - 5
• Sesame Seeds - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Grated Coconut - 1 + 1/2 tablespoon

Method
          Pressure cook the tuvar dal with water and the turmeric powder till mushy ( takes the same amount of time as rice), remove, mash slightly and keep. Soak the tamarind in 1/2 cup of hot water, squeeze and take out extract, repeat again with another 1/2 cup of normal water, strain and keep. Roast all the ingredients except coconut given under 'grind to paste', adding sesame seeds at the end, when it starts popping, mix for 1/2 a minute, cool and grind it with the coconut, adding little water. Heat some oil, add the mustard, cumin, fenugreek seeds and the urad dal, when it starts spluttering add the asafoetida, curry leaves and the bottlegourd. Add some water and cook  the bottle gourd for 5 minutes, then add the chopped tomatoes, tamarind extract and salt, cover and cook till the vegetable becomes soft. Now add the tuvar dal and the ground paste, if needed some more water, give it a boil, add some more curry leaves and remove. Serve it warm over some rice with some pappads or any vegetable curry on the side.
Sending it to Anu's Healthy Kitchen for the "South Indian Cooking" Series event and
                to Nalini's Kitchen for Sangeetha's Show Me Your Hits - Legumes & Lentils event.

Note 
Do not add the tamarind and tomatoes along with the vegetable, give it at least 5 minutes to cook on its own, otherwise the vegetable does not become soft even after you cook a long time.

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Ragi Semiya Upma (Finger Millet)

          Ragi or Finger Millet is known for its nutritional values, it has a reasonable amount of fiber, protein and is a good source of calcium. It's widely used in Indian food, India being the major producer of ragi. The most common dish made with this is a porridge and also ragi rotis. Now, you get this ready made ragi noodles (semiya), available in Indian grocery stores, which can be used in a number of ways. You can make both sweet and savory dishes with it. Today's dish is a spicy version, it makes up for a good breakfast or as a nice light dinner..

Need To Have

• Ragi Semiya - 2 packets (200 gms each)
• Onions - 3 medium chopped
• Tomatoes - 2 medium chopped
• Capsicum - 1 medium chopped
• Garlic - 3 cloves chopped
• Peanuts - 1/4 cup
• Urad Or Black Gram Dal - 2 teaspoon
• Mustard Seeds - 1 teaspoon
• Curry Leaves - 10 to 15
• Chopped Coriander - to garnish

Method
          Add the ragi noodles to cold water, keep it immersed for 2 minutes. Then remove it from the water and steam it for 5 minutes. Separate it with a fork, let it cool and keep it covered. Now, heat some oil, add the urad dal, followed by the peanuts, keep roasting for a few minutes, till the peanuts is well roasted, then add the mustard seeds. When it starts spluttering, add the curry leaves, garlic, saute for a minute, add the chopped onions. Keep sauteing till it turns pink, then add the capsicum, saute again for about 5 minutes, then add the tomatoes and the salt, keep mixing for another 2 minutes. Now mix in the steamed ragi, mix well, garnish with some chopped coriander and serve it warm with a pickle and curd on the side.

Note
Do not leave the ragi noodles ( semiya) in cold water for more than 2 minutes, if it gets completely soaked, then you'll end up with a ball of ragi, not noodles. 
Also don't overcook the tomatoes and make it mushy, then again you'll end up with a gooey mixture.
You can also add chopped green chillies or replace the capsicum with jalapenos for a more spicier version.

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Phulkas (Rotis)

          Phulkas or rotis or Indian puffed bread is a simple, day to day dish in many Indian households. Thought I should have a post of it in my blog for many reasons, one being that, it's a dish that I mention in most of my posts, as it goes with all the curries. I had had a tough time making them in my early days of marriage, but now I can say that, I can make very decent soft phulkas. It's actually pretty simple once you learn the technique, all depends on the texture of the dough, how you roll it out and the rest is easy..

Need To Have

• Whole Wheat Flour - 2 cups
• Salt - 1/4 teaspoon or less
• Water

Method
          Mix the salt with the flour and then add the water little by little, mix to make a dough that is not too tough or very sticky. If it is very hard then you won't get soft rotis, again if it is very sticky, then you'll need more flour to roll it out and it'll make the rotis harder. Roll it out into thin discs, using as little dry flour as possible. Next is what I call the 1-2-3 steps. Heat a flat pan or skillet, place one disc on it, cook for less than a minute, till one or two light spots appear at the bottom, this is the first step, then flip it over and cook on the other side till nice brown spots appear, this is the second step. Now, for the third step, traditionally they do it directly on the flame, but this works only for people with gas stoves. For the others you can use the same flat pan that you we used in the first steps, or there are these special phulka pans ( you can see that in the picture) which can be used. Whatever we use, we do it the same way, place the less spotted side on the pan or on the flame, it'll fluff up nicely within seconds, if using the flat pan we need to press the rotis gently with a tissue or cloth. Remove and serve it warm as such or smearing some ghee with any side dish of your choice.

Note
Even if you have a gas stove, it'll take some time for you to get used making them directly on the flame, we can still do it with the special phulka pan or the regular skillet for the last step. 
You'll get about 10 rotis for the amount of flour given.

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Spinach Blintzes

          I have seen these blintzes only in the frozen section of the grocery store, they have both the sweet and savory versions of it, I had tried the potato blintzes once, long time back and then totally forgot about them. I had stuffed pancakes in my mind when I started making this but finally ended up with these blintzes. They turned out to be extremely delicious, try it for a relaxed weekend breakfast or brunch or also as an evening snack for kids..

Need To Have
For The Outer Layer

• All Purpose Flour - 1/2 cup
• Whole Wheat Flour - 1/2 cup
• Salt - 1/4 teaspoon

For The Filling

• Chopped Spinach - 1 cup
• Onions - 2 chopped
• Potato - 1 medium
• Chilly Flakes - 1/2 teaspoon
• Feta Cheese - 2 oz

Method 
          Mix all the ingredients given for the outer layer with water to form a thin batter, leave it in the fridge  for an hour. Coming to the filling, boil, peel and mash the potato. Then heat some oil, add the onions, saute till they turn pink, then add the spinach and the chilly flakes, cover and cook the spinach for 5 minutes. Add the mashed potatoes, mix well, finally add the feta cheese. This is the same filling that I used for the spinach feta cheese puffs, in fact I made these blintzes from the leftover filling. Now take out the batter from the fridge, heat an omlette pan, pour a small ladle of the batter, swirl the pan to spread it, cook on both sides till light brown spots appear, remove and keep. Now take one crepe, place a little filling on one end, fold the two sides of the crepe slightly, then roll from the end where you have placed the filling. Now grease a pan with a little oil, place these rolls and cook them on all sides till the light brown spots become a little darker. Remove and serve it warm with some tomato sauce.
Sending it to Cooks' Joy for Valli's Kid's Delight - Evening Snacks/Tiffin event.

Note
Refrigerating the batter for an hour before making the crepes, gives non sticky crepes, so don't skip this step.
Also place the filling on the side that you cooked first, so that the side that you cooked second will be the one that shows out after rolling, this is the side that looks good.

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Beets And Soy Briyani

          Beets And Soy Briyani, this is again an one pot meal, with all your veggies and protein in one, you get them from the beets and the soy chunks that's added to the rice. I love the color of beets, in fact kids would like to have this dish just for that. Serve it with some cucumber raitha and pappads or chips for a complete meal, also a good lunch box idea..

Need To Have

• Basmati Rice - 1 cup
• Soy Chunks - 11/2 to 2 cups
• Beets - 1 cup chopped
• Onion - 1 big chopped
• Tomato - 1 chopped
• Mint Leaves - a handful
• Turmeric Powder - 1/4 teaspoon
• Chilli Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala Powder - 1/2 teaspoon
• Cinnamon Stick - 1" piece
• Cloves - 2
• Star Anise - 1
• Bay Leaf - 1
• Cardamom - 2

Method
           Soak the basmati rice for 1/2 an hour. Boil water, add the soy chunks, till immersed, switch off and cover and keep it for half an hour, then squeeze the excess water and chop them if too big. Heat some oil, add the cinnamon, cloves, star anise, cardamom and bay leaves, when the cardamom starts spluttering, add the onions, saute till they turn pink, then add the ginger and garlic, saute for 3 or 4 minutes till the raw smell goes away. Then add the tomatoes, saute for 2 more minutes, add the turmeric, chilli and coriander powders, mix well, then add the beets, soy chunks, salt, garam masala and the mint leaves, give one final mix. Add 3 cups of water, when it starts to boil, reduce the heat and cover and cook. When almost all the water is gone, switch off and leave it covered and undisturbed for at least half an hour. Serve it warm with some raitha and chips.
Sending it to Cooks' Joy for Kalyani's Kitchen Chronicles - Only Vegan event

Note
Can add some peppercorns along with cardamom, if you want it to be more spicy. 
Taste the water added to the rice for the salt level, it should be a little salty, that way once cooked the briyani will be perfect, if you try mixing salt to the cooked rice, then it will become mushy.

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Polpete od lososa

Nista spektakularno,no prihvatljivo kada vam se ne ide iz kuce(jer je jako hladno),pa koristite sto imate.
Tako su nastale i ove moje polpete za koje vam nije potrebno mnogo namirnica,a sigurno ih imate i kuci.

Potrebno je :

400gr hladnog  pire krompira(moze cak i ostatak od prijasnjeg dana)
1/2 glavice komoraca
1 manja glavica luka
2 cesnja cesnjaka
2 zlice kosanog persina
1 zlica kapara
1 jaje
100gr dimljenog lososa
rendana korica limuna
soli,bibera-po ukusu
maslinovo ulje-po potrebi

  Na malo maslinovog ulja proprziti sitno sjeckani luk i komorac,pa dodati u hladni pire.
K tome jos dodati jaje,persin,kapare,koje malo usitnite ako su krupne i operete hladnom vodom jer znaju biti preslane.
Persin,isjeckan na manje komadice losos,protisnuti cesnjak...sve dobro izmijesati i praviti polpete.

Ja dobijem 6 polpatica,koje su pristojne velicine i dva komada su sasvim dovoljna za 1 osobu uz salatu  naravno.
Polpete se fino oblikuju,ne raspadaju se jer je krompir hladan pa se nece ni lijepiti za tavu,no svejedno ako ste skepticni ,prije pecenja malo ih pobrasnite..ja nisam  i lijpo su se zapekle sa obje strane.

Polpete peci na srednje  zagrijanoj masnoci,koja je tu tek toliko da da rumenu boju polpetama .

**
Zbog brzeg rada i sacuvanja svjezine persina i cesnjaka,ja ih oboje isjeckam,stavim u staklenu teglu s poklopcem,zalijem uljem i koristim  po potrebi,uzmem koliko mi je potrebno,sipnem ponovo ulja da se ne susi persin i cesnjak,a kada potrosim ,teglu operem i ponovo napunim sa svjezom mijesavinom.

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Oats Upma

         As I have already said, oats is " no, no " food at my home, both the husband and daughter can't have it in the porridge form, but give it to them in the form of this oats upma or the pancakes that I have posted here, they are fine. In fact, my daughter always asks me whether it is scrambled eggs, I think because of the texture or also from the flavor of the red capsicum that I add to this, whatever it is, this makes up for a healthy breakfast..

Need To Have

• Quick Cooking Oats - 3 cups
• Onion - 1 big chopped
• Red Capsicum - 1 chopped
• Tomatoes - 2 chopped
• Grated Ginger - 1 tablespoon
• Red Chilli Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Or Black Gram Dal - 1 teaspoon
• Chopped Coriander - 1/4 cup

Method
          Sprinkle some water on the oats and mix it, it should be like wet bread crumbs like texture. This I learnt from  Sashiga's blog. Now heat some oil, add the mustard, cumin and urad dal, once it starts spluttering, start adding the onions, saute till they turn pink. Then add the tomatoes, red capsicum, red chilli powder, salt  and the ginger, saute them well for 2 to 3 minutes. Then mix in the oats, sprinkle some water, cover and cook for 8 to 10 minutes, but checking after every 2 or 3 minutes. If it seems dry, sprinkle some more water, cover and cook. Finally, add the chopped coriander, mix and serve warm.

Notes
Don't add all the water at once to the oats, only sprinkle.
Cook it on low heat, so that the oats doen't stick to the pan.

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Capsicum Tofu

          I don't know how long it's going to take for me to really get used to my new kitchen, I miss my old one, it's been so long since I have cooked something interesting, miss my cooking and clicking. Hope I'll settle down soon, I know everything is in the mind and takes some time. Coming to today's dish, Capsicum Tofu, again it's something that I had made long time back, a very easy and nutritious dish, goes very well with rotis or with some Chinese fried rice or even with any pilaf..

Need To Have

• Extra Firm Tofu cubes - 1 cup
• Capsicum - 1 big chopped
• Onions - 2 medium chopped
• Chilli Powder - 3/4 teaspoon
• Turmeric Powder - 1/4 teaspoon

Method
          Heat some oil and saute the tofu cubes till they are turn golden, remove and drain. Again heat some oil, add the chopped onions, saute for a few minutes till they turn transparent, then add the chopped capsicum, saute for 2 more minutes. Now add the turmeric and chilli powders and salt, mix cover and cook for 5 mins. Finally, add the fried tofu cubes, give one last mix, remove and serve it warm.
Sending it to Cuisine Delights for the Spotlight - Curries/Gravies event.

Note
You can toast a big piece of tofu in a little oil and then cube it, it'll be easier this way to flip it to cook it on both sides. 

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