Kadhai Veg Tofu

Kadhai Veg Tofu

One of my favorite recipes and a very special to my heart.  As, I was craving spices and paneer after a long restricted low fat & less spices diet for almost an year due to  my gal bladder removal surgery in Sep 2015.  I didn't touch any kind of fat for 6months. And after 6months also i was not able to digest any fat easily. And being such a foodie indian, I use to even dream of spices. But, the moment i eat fat my liver will start crying and start giving me stomach cramps. And i realized i have to wait for my body to get use to of fat. Now, there is no way i would risk eating paneer. So, my foodie brain decided substituting tofu instead of paneer. And as i love the Kadhai masala. I has to be Kadhai Tofu with few veggies. 

It turned out very awesome. It's an amazing healthy entree for dinner parties too if you have any vegetarian fitness freak friends like me.  

Kadhai Masala Recipe:

Serving: 4 ppl

Ingredients:
4 pcs Kashimiri Whole red chilly or (2-3pc whole regular red chilly)
1 tsp. Fennel Seeds (Saunf / Variyali)
2 tsp. Whole Jeera
3 tsp. Whole Corriander Seeds / Dhania
1/2 tsp. black Pepper

Method: 

Roast all the ingredients dry in a pan and coarse grind it. And use them for Kadai Paneer dry or with gravy. I normally make masala right before I make Kadai Panner.

This measurement is for a serving for 4-5people of Kadai Panner. You can put more or less masala as per your spice preference.

Kadhai Tofu & Veg
Ingredients:

2 pack extra firm tofu
2 medium onion cut in cubes
1 big / 2 medium green bell pepper cut in cubes (you can use multicolor too)

2 medium tomatoes cut in cubes

3-4 medium or small chill chopped big
2 tbsp ginger garlic paste
1/2 tbsp turmeric
1 tbsp red chilly powder
Kadhai Masala
Salt to taste
1-2 tbsp of oil (I used olive oil)

1 tsp kasoori methi leaves hand crushed for seasoning 

Ginger Juliennes for serving.

 Method:

Buy extra firm tofu from market. I bought it from Costco. Need two out of 4 pack. Remove tofu from the box drain the water and then wrap it in a cloth or bundle of paper towel and press it under a heavy weight. (I used Mortel). Press the tofu for 30-45 minutes so the water gets soaked and tofu get well firm as paneer.

In a Kadhai or wok heat oil. Once heated add hing & Ginger garlic paste. Sauté it for 1minute on medium heat then add cubed onions, sauté them for 2-3minutes, add bell pepper & green chillies. Sauté for 2mins. Then add half of the Kadhai masala to it and stir it for a minute. Now add tomatoes and sauté them for 1minute and add turmeric, red chili powder, tofu, salt and Kadhai masala. Sauté it well. Cover the lid of wok or Kadhai for 2minutes so that masala Sips in well in tofu. Open lid sauté for 2-3minutes. Sprinkle kasoori methi and serve it hot.

Enjoy!!

P.S. You can add broocoli, bean and carrots to it too.

Multigrain broccoli spinach paratha with flex seeds

Multigrain Broccoli Spinach Paratha with flex seeds

Breakfast the most essential meal of the day. And since I am on such a dieting mode where I only think of eating healthy or feeding healthy. I intend to experiment new things which can be full of veggies, nutritions and low in GI (glycemic index). Also I am trying to balance out the breakfast in such a way that when I am hungry in next 2-3 hrs. I don't crave junk or carb. 

Today morning while looking in my refrigerator and checking the time on my microwave I realized I have only 20mins or max 25mins to make breakfast for both of us and leave for work. And so I decided to dump all I found into a 4cup chopper. It was just an attempt to make things quicker. But, it was a successful attempt. Everything. turned out very well in 20mins. (Cleaning excluded). Besides, when I sat down and ate the paratha after 45mins. It was such a satisfaction to eyes (as they look beautiful) nose (as the smell delicious), hands (as they very crunchy on outside and soft from inside), tounge (Bcoz it tasted out of world and I can feed it to anyone who hate broccoli and spinach. And they will love it) & to my stomach (as they were satisfying). I only ate an apple for snack before lunch. No junk munching. 

Not only foodies who always look for quick and healthy option will love it. But, you can feed it to a fussy kid or all your loves ones. so just give it a try and let me know. 

Here comes the recipe for healthy delicious mouthwatering and satisfying.
Multigrain broccoli spinach paratha with flex seeds

Serving: 2-3 people
5-6pcs of paratha   
 
Ingredients:
0.5 cup Multigrain Aashirwad Aata
1/4 cup jowar atta
1/4 cup white corn atta (Goya Masa Chi Flour for tortilla)
1 cup spinach (you can add more if you like more, it's just the water amount will reduce)
1.5 cup broccoli (you can add more if you like more)
1 piece green chilly (you can add more as per your taste)
1/4 inch choppers Ginger (only if you like taste)
Pinch of carom seeds
1 tbsp oil
Salt to taste
1/4 cup or less then half cup water
3-4 tsp Flax seeds 
To roll paratha:
1/4 cup Wheat flour or any flour to roll the paratha or you can roll them on plastic sheet. 

Method:

In a chopper or food processor chop broccoli & spinach. Now add green chillies and ginger to the chopper. Once all chopped add oil, salt, Carrom seeds. Blend for 10sec and add flour little by little to it. Once all the flour is mixed well with the greens. Add water if required. Mostly it does as the corn flour & jowar atta need for water. I added 1/4 cup water. Let the mixture start getting together and make a lump on dough on one corner. Now remove the dough and knead for a minute or may be two. To make soft paratha. But, the dough should be harder then Roti or chapati dough.
I didn't rest my dough at all as I made instant paratha for breakfast. If you want you can give dough 20mins rest or max 30mins. After that broccoli and spinach will start releasing the water. 
Now heat a non stick tava or regular one. You can roll the paratha either using flour or on a plastic sheet. I used a plastic sheet. Make a small round roll of one portion of dough. In a plate take flax seed. Now soak both the side of it in flax seed by pressing it on flax seeds. And roll the paratha. You can just dry roast them by cooking well on both side  . And then spread ghee or butter on it. Or you can just use oil like you use on normal paratha and roast it. (I didn't use oil. Instead I just spreader half teaspoon of ghee on piping hot paratha. And we had it. 
They are healthy and full of nutritions. You can have it for breakfast like us. Or anytime of the day. Enjoy!!

P.S. 1: You can make the same paratha by grating broccoli and chopping spinach with hands. And adding them to dough and kneading it by hands. If you don't have chopper or food processor or you don't want to use it.  

P.S. 2: You can add oats flour or quinoa flour too.

Tip: Ghee (clarified butter) has more healthy fat and amino acids then refined oil. Consuming  ghee in Roti, paratha, Khichadi or rice is a much healthy option. Our body needs Amino Acids to fight with white cells and cut unhealthy fat. It also increases energy. (Source: Celebrity Nutritionist Rujuta Diwekar)