Tofu Enchilada

Tofu Enchilada is an easy to prepare delicious IndoMex dish. In general enchilada is a meat or cheese based dish. In my recipe I am using extra firm tofu instead of any kind of meat. So vegetarians can enjoy comparatively low saturated fat high protein dish. It is very tasty complete meal with a small green salad. One can very easily adjust the spices given in the recipe to suite their taste. Try to prepare and enjoy the dish. 

Serving for 4 (makes 8)

Preparation time: 35 minutes

Author: Lalitha Sundararajan

Ingredients:

• 19oz Tofu (extra firm or firm)
• 14oz canned tomato
• 6oz tomato paste
• 4oz shredded cheddar or mozzarella cheese
• 3 tbsp cooking oil
• 8 flour tortilla (~6 inches in size)
• 1 big onion finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp red chilly powder
• 2 tsp salt
• 1/2 tsp cumin powder
• 1 tbsp corn starch
• 2 tbsp chopped cilantro leaves for garnish

How to drain the tofu:

Open the tofu and rinse it under cold water and wrap it in a big kitchen towel. 

Place a water filled pot or a heavy skillet over the towel and leave it for 15 minutes to drain.

Direction for sauce:

In medium setting heat the oil in a non stick sauce pan for a minute add the cumin seeds & turmeric powder, fry for a minute, add the onion, chili powder, cumin powder and salt over the onion and sauté till the onions are translucent.

While onions are sautéing, open the tomatoes and tomato paste transfer them to a blender or food processor container and pulse it until it is smooth. 

Remove and reserve 1/2 of the sautéd onion to a skillet for the tofu filling. 

Add the blended tomato mixture to the onion in the sauce pan and stir throughly.

Cook the sauce for 6 to 8 minutes in medium heat.

Mix the corn starch in 3 table spoon of cold water and add it to the sauce and heat it throughly and remove from heat.

One can mix in part of the green cilantro to the sauce at this time to mingle the flavor

Direction for filling:

Crumble the drained tofu in a plate (this step can be done while making the sauce to save time)

Heat the sautéd reserved onion in the skillet, add the crumbled tofu and continue sautéing the filling for five to eight minutes in medium heat. Mix in half of the sauce to the filling and stir well to incorporate it properly and remove from heat.

Assembling the Enchilada:

Briefly heat each tortilla in a hot skillet without oil for 30 second each turning once or twice or (Wrap tortillas in a damp paper towel or cloth and microwave for 30 seconds). In each plate place one tortilla at a time (each serving has 2 tortillas) and add 1/8 of the filling inside each tortilla and wrap it around and place the seam side down. Add one or more ladle of the sauce over the enchiladas and sprinkle 1/4 of the cheese and cilantro on top and heat it in the microwave oven for about a 30 to 40 second and serve.

Micro wave Therattipal

Micro wave Therattipal is an easy to prepare delicious milk sweet. It is like a milk fudge, but little bit granular due to the addition of cottage cheese. In my recipe I am adding ricotta and cottage cheeses to reduce the sweetness. One can make without adding the cheeses, but it will be very sweet. Traditionally in India instead of sweetened condensed milk we use raw milk and evaporate it with jaggery. But it will take at least 1.5 hours to make about a cup and a half. Because about half Gallen milk needs to be evaporated into fudge. This micro wave method is easy and quick.

Therattipal Ingredients:

Makes 1.5 to 2 C of Therattipal (granular milk fudge)

1 can (13oz) sweetened condensed milk 

equal measure full fat cottage cheese

equal measure full fat ricotta cheese
1 & 1/2 tbsp yogurt 

1 tsp molasses for natural brown color (optional)

2 tsp Ghee (melted butter, optional)

Note: In each step below make sure it is not over flowing while cooking

If it tends to, open and stir down and continue cooking

Method:

1. In a micro wave safe 3 to 3.5 quart bowl with cover, add all the ingredients mix throughly.
2. Cook covered  for 5 min in the microwave oven, open stir down well,
3. Cook covered for  4 min in the microwave oven, open stir down well,
4. Cook covered  for 3 min in the microwave oven, open stir down well, 
5. Cook covered for  3 min in the microwave oven, open stir down well,
6. Cook covered for  3 min in the microwave oven, open stir down well,
7. By this time it will start not to stick to the container, little softer is ok, do not over cook, let it cool completely. Transfer to serving bowl and enjoy!
8. This will yield about 1.5 to 2 C. of Therattipal (granular milk fudge), serve as a desert.
9. Serve 6-8 people.

Collard Green Besan Cutlet

Collard green Besan Cutlets are an easy to prepare delicious coffee/tea time snack. Steamed collard green besan rolls can be frozen for up to six months. To serve, just thaw it for 30 seconds in microwave oven then slice them into 1/2" thick cutlets (pinwheels) and heat them up in a jiffy with the garnishing. (Besan is garbanzo bean flour/ground chickpea flour, it is a staple ingredient in Indian cuisines)

Ingredients:

1 bunch Collard green leaves 

1 1/2 cup Besan 

1 1/2 tsp chili powder

1 1/2 tsp salt

 (adjust to taste)

2 tsp sugar

1/2-3/4 cup water

 (adjust paste/batter consistency)

Optional:

1 tsp ginger garlic paste

1/2 tsp garam masala

 (if adding garam masala then reduce red chili powder to 1 tsp)

1/2 tsp. turmeric powder

For seasoning:

2 to 3 tsp. oil

1/4 tsp asafoetida powder

1 tsp. sesame seeds

1 tbsp. coconut grated fine 

Method:

1. Clean, wash and wipe the collard green leaves with a clean kitchen towel. Cut thick veins from the leaves with a knife. Keep aside.
2. Mix all the ingredients (except those for seasoning); use only enough water to make a thick paste. The consistency of the paste should be thicker than pancake batter and should be able to spread by a rubber spatula.
3. Place a leaf backside up on a flat work area. Thinly spread the batter a little at a time all over the leaf surface. Place another leaf over it and repeat the process. Fold in the edges and roll the leaves, starting with their base towards the tip. Make the roll tight and seal the ends with small amount of batter. Similarly make rolls with all the leaves. 
4. Place the rolls with the seam side down in perforated vessel of a double boiler or steam cooker. Steam cook the cutlet rolls 15 minutes.
5. Completely cool the steamed cutlet rolls. These rolls can be frozen as is in a airtight freezer bag for later use (keep well in the freezer for six months) or can be sliced into 1/2" thick and pan fry it ash stated below.
6. Heat the oil in a heavy skillet, add the asafoetida powder and sesame seeds, allow to splutter. 
7. Arrange the sliced cutlets into the skillet, and heat it through in medium heat each side for 3 to 4 minutes. Close supervision is needed while pan frying the cutlets. Serve them with hot chai latte (tea) or coffee with cream. 

Tips: To make the leaves flexible, roll them lightly with a rolling pin before spreading the paste. Also one can use clean bamboo place mat (similar to sushi mat) or clean kitchen towel while rolling the collard leaves to roll it tightly. If you like fried cutlets, fry the steamed 1/2 inch thick sliced cutlets till they are golden brown in hot oil. These will be very crisp but will have high calorie and some time the shape won't stay intact.

Tamarind Tofu Rava Upma

A favorite South Indian delicacy is protein-enriched with tofu, still preserving its unique taste. This upma by itself is a complete meal when served with a small green salad and pachadi (ratia).

Ingredients:

1 lb. tofu, frozen for 3 to 6 months

1 1/2 C. regular cream of wheat

5-6 T. oil

1 1/2-2 t. mustard seeds

5-6 dry red medium chili broken into pieces

2 t. urad dhal, picked clean

1/4 t. asafoetida powder (optional)

5-10 green curry leaves chopped (optional)

2-2 1/2 T. tamarind paste (Tamcon)

1 t. turmeric powder

1 T. salt (adjust as needed)

Method:

1. Thaw the frozen tofu using one of the methods given on the cooking tips page of this blog. 

2. Dissolve the tamarind paste, salt, and turmeric with 2 1/4 C. cold water. (If using Indian tamarind paste "Tamcon" one need not have to filter the dissolved juice, but if one uses "concentrate cooking Tamarind" from Thailand, it is better to filter the dissolved juice to remove the gritty rind) 

3. Dry roast/toast the cream of wheat in a non- stick Dutch-oven until lightly browned (about 3-4 min.) over medium-high heat, stirring constantly. Transfer the roasted cream of wheat to the tamarind-salt water and mix well. 

4. Wash the thawed tofu in cold running water and squeeze out as much water as possible. Then finely crumble the tofu (use a food processor) and mix it with the cream of wheat/ tamarind mixture.

5. Heat the oil in a Dutch-oven over medium-high heat for a minute. Add the mustard seeds and cover the pan. The seeds will pop in about 2 minutes. Reduce the heat to low. Open the pan, then add the urad dhal, broken chilies and fry the mixture, stirring until the dhal turns to a light brown (about 1-2 min.). Add the asafoetida then curry leaves and stir. Transfer the tofu/cream of wheat mixture to the Dutch-oven. Mix well to distribute the oil and spices. Level the upma and cover. Cook on medium to medium-low heat partially covered for 15 minutes turning occasionally. Taste the upma and if needed add salt to taste. Serve with cucumber, tomato pachadi (ratia). Will serve for 4-6.   

Cranberry Tomato Onion Thokku

Cranberry Onion Tomato Thokku is a great condiment, very healthy and truly beneficial for kidney function. Which is also very tasty sandwich spread and a suitable accompaniment for Dosa, Idli, Paratha, and steamed rice.

Ingredients:

4-6 T. oil

1 1/2 t. mustard seeds

1 t. fenugreek seeds

1 large onion, chopped

2 T. salt (more or less to taste)

1-2 T. Hot chili powder 

12 oz. fresh or frozen cranberries (Use one bag)

6 oz. tomato paste

2 T. mango powder or tamarind paste

2 T. Apple cider vinegar

Method:

1. Heat the oil in a 3-quart saucepan on medium-high for one minute. Add the mustard and fenugreek seeds and cover the pan. The seeds will begin to pop rapidly, turn down the heat and allow the seeds to finish popping.  You may need to lift the pan from the heat if the seeds begin to pop too furiously. They should finish popping within 2-3 minutes.

2.  Add the chopped onion and salt to the popped mustard seeds.  Saute until the onions are translucent.  Add the cranberries and continue to sauté, partially covering the pan.  Stir frequently.  During the stirring process mush the berries with the back of the ladel. After this has cooked down, and the cranberries have broken up (which they do when fully cooked), add the mango powder or tamarind paste and tomato paste to the mixture.  Sprinkle in the chili powder, stir thoroughly and continue cooking.  One need to stir the thokku continuously. After 5-10 minutes, the oil will be incorporated into the thokku, and, in fact, will start seeping out from the mixture:  this is the indication that the thokku has finished cooking.

3.  The thokku need to be stored in a glass jar in the refrigerator for up to 1-2 months, can also be stored in the freezer for 6-8 months for later use.

Shell & Urad Usali

Very unique South Indian delicacy, Ammani Kozhakattai, is usually made of rice flour and it takes quite a bit of time and labor. So I have developed a simpler, quicker recipe using Shell Macaroni with a great final result. Please try it, enjoy it and comment on it.

Ingredients:

8 oz shell macaroni (use any brand or whole wheat)

1 C. urad dhal (clean until free of stones and  sticks)

2-3 T. cooking oil

2 Dry Red chili pod broken into pieces & 

1 hot green chili chopped (adjust as needed)

1 1/2-2 T. salt (for dhal & shell macaroni, adjust as needed)

1 1/2 t. mustard seeds

1/4 t. asafoetida powder (optional)

6 green curry leaves chopped (optional)
Nonstick cooking spray to coat the idli plates

Method:

1. Rinse and soak the dhal for 2-3 hours in warm water. Rinse the dhal again in cool water and drain well. Place the dhal, chilies, and salt in a food processor. Blend for 1-2 min. until the dhal is coarsely ground.

2. Spray the idli steamer plates with cooking oil spray. Fill each idli plate cups about  2 T. of blended dhal mixture and steam cook inside a Dutch oven or pressure cooker (without pressure regulator) for 15 minutes. OR use the steamer basket method (given on note below) to steam cook the dhal mixture. First cook on high for 2 minutes then reduce heat to medium. Transfer the steamed usali into a big bowl to cool completely. Then break up the lumps (the usali should resemble bread crumbs). 

3.  Cook pasta according to the package directions.

4. Heat a non-stick Dutch oven with oil over medium-high for one min. Add the mustard seeds. Cover the pan. The seeds will pop in 2 min. Add asafoetida powder to the pan stir and add the curry leaves as well. Within one minute add the crumbled usali to the oil mixture. Stir continually with a long spoon. After 1-2 min. (oil & mustards seeds should be distributed evenly) cover and cook on low for 5-10 min., turning occasionally.

5. Fold the cooked pasta into the usali. Warm over medium heat for 5 minutes.

Note: Inside a steamer basket lay a clean wet  piece of cheesecloth. Transfer the blended dhal mixture into the steamer basket making sure dhal mixture is not packed in too tightly.   Insert the basket into the steamer and cook for 15-20 minutes on medium-high heat. 

Instant (Quick) Cornmeal Idli

Quick Cornmeal Idli is very easy to prepare in a jiffy. It is faster than baking a corn bread. It has less calories, but it is softer and definitely more delicious.  It does not contain any eggs. It can be served with Sambar, Chutney, chutney powder and/or pickles. It is equally delicious to suji (rava) idli. If you are out of suji (rava), you can prepare this idlies easily.

Ingredients

1 1/2 C. Yellow cornmeal
1 t. citric acid
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt 
1 C. buttermilk
1 C. water (as needed)
Nonstick cooking spray to coat the idli pan

Optional masala:

1 t. oil

1 t. mustard seeds

1/8-1/4 t. asafoetida powder

1 green chili chopped (optional)

5-6 curry leaves chopped
Fry the mustard seeds and asafoetida powder in hot oil in a small sauce pan till the mustard seeds are crackle and give out nutty smell then add the curry leaves and green chili and fry for a second are so and pour this masala over the batter and mix.

Method:

1. Measure and combine all the dry ingredients in a quart size mixing bowl. In a two quart mixing bowl  combine the buttermilk and less than 1/3 C. of water. Beat in the dry ingredients to the liquids. (Only if needed add more water) The consistency of the idli batter should be like that of a pancake batter.  (No need to rest the batter, make the idlies right-away). Mix the fried masala with the batter if using optional ingredients.

2. Spray the idli steamer plates with cooking oil spray. Fill each (idli cup) plate about  2 T. of batter and steam cook inside a Dutch oven or pressure cooker (without pressure regulator) for 5-8 minutes . First cook on high for 2 minutes then reduce heat to medium. 

3. Open the steamer and take out the idli pans. Cool these for about 1-2 minutes. Using a rubber spatula remove each idlies and arrange them on a serving plate. This recipe will make about 16-20 idlies that can be served for 4 with sambar, chutney, or pickles.

Note: If  Idli pans are not available, you may use an egg-poaching  tray for the Idlies.  Elevating the tray from the bottom of the pan with a small metal bowl will allow the Idlies to cook more evenly.  Again there should be about 1 1/2 inches of water covering the bottom of the Dutch oven or pressure-cooker to make an effective steamer.  If an egg-poaching tray is used, you will need to make several runs of Idlies!

As mentioned on the video tip one can mix all the dry ingredients throughly in a bigger mixing bowl, then whisk in the buttermilk to the dry ingredients. Then add little water as needed to bring the consistency of the batter similar to pancake batter. By doing this way one can easily control the water.

If a robust cornmeal idli is preferred, don't forget to include the optional ingredients.