Thursday, March 04, 2010

Tandoori Tofu, Pistachio and Pea Pulao, Channa Masala, Aloo Gobi, Pani Puri

Dinner 3/04

Tandoori Tofu

Pistachio & Pea Pulao

Channa Masala

Aloo Gobi

Pani Puri

A mix of our favorite northern dishes -- the tandoori tofu was alder-smoked, lightly pan-fried and splashed with tamari at the end. The tofu was then dropped in a bowl and coated with a mixture of 1/2 cup of soy yogurt, 1 tbs. of tandoori paste and a pinch of salt. Finally the tofu was baked on a rack in a 475F oven, until the tops began to blacken slightly, about 4-5 minutes per side. The result was very flavorful and juicy...

We made Pani Puri (a.k.a. panipuri or golgappa) for a change -- a smaller sized puri that used 3/4 cup of semolina flour + 1/4 cup of AP flour with a pinch of salt and oil. They puffed up nicely in the hot oil into small globes that were crisp enough so that you could poke a hole in the top with your finger and fill them with either the channa masala or aloo gobi and dunk them into a spicy tamarind "water" and pop them whole into your mouth where they explode with flavor. Really fun and tasty.

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