Tamatar Bhaat | Tomato Rice with Edamame Beans

With the Memorial Day weekend, the week seems to be going by very fast. Holidays on a Monday always do this to me - by the middle of the week, I am looking up the calendar to check if we are at Tuesday or Wednesday!! Do you feel the same way? Our weekend was quite busy, but we were able to make our first trip of the season to one of our favourite local farms!! I had an email from them announcing that the asparagus was in and though I have been buying at our local store, I was really really keen to get a fresh batch from the farm. So off we went - and I am so glad because we were lucky enough to find some early rhubarb too!! I got a good batch of each and I will be penning down the recipes for both early next week!!

Chow Chow Curry | North Indian Style Chayote Squash Curry

 

Chayote Squash or what is commonly known as Chow Chow is not a vegetable I was familiar with in my childhood. I don't remember seeing Chow Chow in a big vegetable markets in Delhi, though I am sure some smaller vegetable vendors might have carried it regularly to customers accustomed to using it. I remember eating a lot of Doodhi (Bottle Gourd) and Karela (Bitter Gourd) but Chow Chow was never on our platters. So it comes as a sort of irony that today I can buy Chow Chow in any supermarket or farmers market I visit, but I get to see the best quality Doodhi and Karela only in season at my local farm.

Masala Matar | Green Peas Masala

Regardless of season I always keep green peas in my refrigerator or freezer. They are perfect for adding to pretty much any curry or dal and also make great stuffing for parathas, pooris, and kachoris!! Fresh peas tend to be so sweet and delicious that I generally make very simple recipes with peas. They taste best when they are just a little undercooked and not over seasoned. But once in a while I like to indulge and make curry rich dishes that include peas. My brothers visit last weekend was one such occasion and I wanted to make loads of special food to spoil him.

Parsi Style Aloo Curry | Potatoes in a Rich Creamy Gravy

Many years ago, my Mum purchased the Parsi food classic Jamva Chaloji by Katy Dalal. She absolutely loved the book and recommended it to me many times. I never really got the opportunity to buy it and when I wanted to, I found it unavailable. Last year however, I was lucky enough to find a copy of it at a Landmark store in Mumbai.

Peas Nutri-Nuggets Curry | Curried Peas and Soy Nuggets

I love cooking with soy nuggets, they are so versatile and wonderful! What I like most about them apart from the fact that they are nutritious is that they absorb the flavour of pretty much any curry they are cooked in. I always keep a stash ready in my pantry especially for days what I want to make a one pot meal or simply a quick curry.

Kadai Tofu | Tofu with Fenugreek in a Tangy Tomato Sauce

Here's another Indian Style Tofu Recipe I'd like to share. After posting Tofu Tikka Masala and Palak Tofu, I was swamped with requests for more spicy tofu recipes from family and friends. Lately I made a delicious Kadai Tofu and here is the recipe for you!!

Ingredients:
1 block extra firm tofu
1/2 cup tomato paste
1 tbsp kasuri methi (dried fenugreek leaves)
1 green bell pepper
1 large onion, chopped fine
1" ginger, minced
4 cloves garlic, minced
1 green chili,chopped fine
1 tbsp oil
Salt to taste
1/4 tsp haldi (turmeric powder)
1/4 tsp zeera (cumin seeds)
1/2 tsp lal mirch (red chili powder)
1/4 tsp garam masala
1 tbsp dhania powder (coriander seeds powder)

Method:

1. Cube the tofu into bite size pieces. Dry roast it on a pan. Set aside.
2. Heat oil in a large frying pan. Add the cumin, and then the ginger and garlic. Reduce heat and fry for a couple of minutes. 
3. Next add the onions and fry until translucent. Now throw in the spices including the turmeric, red chili powder , and dhania powder.
4. Stir well, fry for a minute, then add about 2 cups of water, stir to blend. Cook on medium heat until the water has reduced to about half its original amount and the sauce has begun to thicken. 
5. Add the kasuri methi, garam masala, and salt to taste. Stir and continue cooking for 5-6 minutes.
6. Now add the tofu, reduce heat to low, and allow the tofu to absorb the sauce. 
7. Add the green peppers, give a final stir, heat, and enjoy.

There is just so much flavour in this recipe you can almost feel juicy tomatoes in your mouth when you eat it. Kadai Tofu can be enjoyed with Roti, Parathas, Naan, and even rice. Just prepare a simple dal | lentils to go with it and you have a complete meal! Sending this recipe out to Vardhini @ Cook's Joy. She is hosting Kalyani's Kitchen Chronicles - Only Vegan event this month.

Vegan Recipe

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Malvani Aloo-Nutri Nuggets | Potato and Soy Nuggets in Malvani Spices

My Mum makes masalas (Indian Spice Mix) at home.When she visited last year she brought us two bags of Malvani Masala. One was a regular version, one slightly spicier with these amazing red chilies that she had sourced especially for the masala. I have been using the mild version last year. It has the most amazing flavour and I use it in various vegetable dishes. As I am now close to running out of it, I decided to dive into the spicy one. This version is simply divine!! I am loving it!!