Friday, September 29, 2006

Tandoori Tofu, Puri, Toor Dal, Vegetable Pakoras with Tamarind Chutney, Coconut and Shredded Yellow Beets

Dinner 9/29

Tandoori Tofu over Saffron Rice
(smoked tofu, soy yogurt, smoked paprika, cayenne, ginger, cumin, tamarind, garam masala, salt, pepper)


Toor Dal
(yellow split peas, turmeric, corriander, mustard seed, tomato, onion, jalapeno, salt, pepper, fresh cilantro)

Vegetable Pakoras with Tamarind Chutney
(onion, zucchini, baby eggplant)

Spicy Coconut and Shredded Yellow Beets
(recipe via Maya Kaimal)

The classic tandoori gets a remake with smoked/roasted tofu, and the soy yogurt and spice mixture -- and turns out almost as neon red as the classic, but no FD&C red 3 and yellow 5 here ;) The saffron (basmati) rice is a good combo with the tofu, very fragrant and cooling.

The pressure cooker really shines when making the toor dal -- cuts the cooking time down from 45 to 15 minutes.

The soup, pakoras, poori/puri, and the spicy coconut and shredded beets are like old friends at this point, easy to make, and play well together -- satisfying all the way around. The bonus -- leftovers for lunch tomorrow!

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