Evening snack
LEMON MARINATED TOFU PAKORAS
Today I come to you with a very tasty Tofu Pakora to chase away those evening blues.I had never prepared any dishes with Tofu before. It was totally new to me. And I had heard that Tofu had a totally bland taste with absolutely no flavour. So I had never attempted to buy Tofu from the Supermarkets here, though it was available here in abundance because Tofu dishes had a regular place here in the everyday Malay cuisines. But yesterday when my husband brought Tofu home from the local markets yesterday, I was skeptical…But I had seen this particular recipe from one of my fellow blogger Prachi’s space – Divine Spice Box. From the time I saw this post and read the recipe, my mouth was watering. So I decided to make these Lemon Marinated Tofu Pakoras. The name itself makes you drool right! And today seemed to be the perfect time with the slight drizzling rain outside ,to prepare these Pakoras.
I was initially a bit doubtful whether the Tofus would absorb the flavours of the Marinade.But one bite of these Pakoras made me realise how wrong I was.These were so flavourful,the marinade worked really well on the Tofu and the lemony twist these pakoras had, was out of the world!!
So since my first attempt with Tofu was a success, you can expect more Tofu recipes coming up.I have bookmarked a few recipes from my bloggers’s blogs.This is the first one .
Recipe adapted from Prachi’s Blog , Divine Spice Box ,verbatim.
Ingredients:
- 100 gms Tofu – Firm/Extra firm – cut into cubes/sticks (as per your choice)
- Oil for shallow frying
Marination
- Juice of 1 big lemon or 2 small lemons
- 1 tablespoon water
- Salt as per taste
- Red chili powder as per taste
- Black pepper as per taste
- 1 tsp chaat masala (optional)
Batter
- 1/2 cup chickpea flour
- 1/4 cup water or as per desired consistency of the batter
- salt to taste
- red chili powder to taste
- 1/2 tsp ginger, minced
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder/ 1/2 tsp fresh raw mango, grated(I didnt have both,so i used 1 tbsp of lime juice 🙂 )
Method
- Begin with marinating the tofu slices. Try to squeeze out all the water from the tofu slices before marination
- In a bowl, add in all the ingredients of marination and mix well. To this, add in the tofu slices and mix well so that the marination is coated well on both the sides. Let this rest for 15 minutes. Switch the sides of the tofu in between so that tofu is marinated from all sides.
- Now, in a separate bowl, prepare the batter with the ingredients mentioned above. For this recipe, i chose to make a thick coating batter so that it is easier to coat the tofu slices evenly.
- Shallow fry the batter coated tofu slices in oil till golden brown.
- Serve hot.
Kappa Puzhungiyathu | Boiled Tapioca with Kanthari Mulaku Chammanthi
This dish brings along with it a lot of memories of my childhood!When I did my schooling..just 3 years in kerala,staying with my grandparents..it brings a smile and also a tear on my face..a smile thinking about all that pampering and affection I used to get,being the first and only grandchild on both my maternal and paternal side(At that time 🙂 !Now I have a lot of cousins 🙂 ) and a tear thinking how much I miss my dearest GrandFather who passed away 3 years back..All those days spent with him..just feels like yesterday..How fast time flies!I remember the scene..years aback..the time when I came back from my school..our backyard would be buzzing with activity..lots of workers,bringing the harvest from the paddy fields..threshing,winnowing,the naadan pattu(Local folk songs)…etc..Nowadays there are machines which makes these processes a lot more easier with less labour..nothing like before 😦 So all these remain memories!We dont get to see them today.
The staple food of these workers used to be Kappa Puzhungiyathu(Boiled Tapioca) with Kanthari Mulaku Chammanthi..Our chechi (Help) at home,I remember used to prepare it in big vessels for all the workers with her trademark “kanthai Mulaku Chammanthi”.I just loved watching them eat this dish…my mouth watering..and I used eat it sitting with them 🙂 I can never forget that taste..!The memory of it just leaves me salivating even today 🙂 So to relive those days,I prepared this today for tea!One thing I assure you..the smell and taste of the Kanthari mulaku chammathi will linger for long in your mouth hours after you have devoured it.The chammanthi(Chutney) is made out of fiery Kanthari Mulaku also called Birds eye chillies!These chillies may appear small,deceiving to the eyes,but they set your tongue literally on fire Mind You!
So Try this very special dish for a sunny/rainy evening with a hot glass of Black Tea!!
You can find more of my Kappa dishes in Kerala Kappa Masala, Kappa and Kerala Red fish curry,Kappa Biriyani
KAPPA PUZHUNGIYATHU/BOILED TAPIOCA
Ingredients:
- Tapioca/Kappa/Cassava/Yucca Root .
- Water – as required to cook.
- Salt to taste.
Method:
- Wash and clean the kappa.Remove the outer brown skin and the inner pink skin of the kappa/Tapioca.
- Cut into 2.5 inch pieces and wash well again.Now transfer these in a large vessel filled with water,the water level upto atleast 2.5 inches above the level of Tapioca.
- Add salt and cook covered till soft and tender.Then drain the water and keep aside.
KANTHARI MULAKU CHAMMANTHI
Ingredients:
- Kanthari mulaku /Bird’s eye chilly or regular green chilies – 8
- Shallots/Cheriya Ulli – 12
- Curry leaves – a few.
- Coconut oil – 3 tbsp.
- Salt to taste.
Method:
- Crush the chillies,curry leaves and the shallots in a pestle and Mortar.If you dont have one,you can coarsely grind them in your mixer.
- Transfer this to a small bowl,add coconut oil and salt.Mix gently.
- Serve immediately with hot Tapioca and a glass of hot Black Tea and Enjoy!
Kerala Kappa Masala|Tapioca Masala
Todays post is that of a Kerala style Kappa Masala or Tapioca masala…Kappa or Tapioca is easily available in kerala..In variation to Kappa Vevichathu,this is a dish which does not require any side dish!This is a perfect dish that can had as a delicious snack to satisfy your hunger in the evenings with tea or it can be had as a filling breakfast dish as well!It will leave you happy and filled and it is quite easy to prepare!Check it out!
Ingredients:
- Tapioca/Kappa – 1 cup(Cubed)
- Garlic – 2 cloves(Crushed with skin on)
- Dry Red chillies – 2(Teared into 2)
- Coconut oil – 3 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – a sprig(torn)
- Split Kadala parippu/Split Bengal gram dal – 1/4 tsp
- Turmeric powder – a pinch
- Water enough to cook the tapioca.
- Salt to taste.
- Lime Juice – 3 tsp
Method:
- Was the Tapioca thoroughly,peel and cube it.
- Cook the Tapioca with sufficient water and salt until soft and drain the water and keep it aside.
- In a pestle and Mortar,crush the Garlic and Red chillies.
- In a pan,heat oil,add Mustard seeds.When they splutter, add the split Bengal gram dal, Crushed Garlic and Red chillies,along with turmeric powder and saute for till it emits an aroma.
- Now add the cooked Tapioca and mix gently so that the Tapioca gets coated evenly with the masala.Sprinkle lime juice and mix well.Add salt if required.
- Transfer to a serving dish and Enjoy!
foodpassionandlove 