Tofu Mutter in Makhni gravy

This weekend, I wanted to try a Vegan dish. At first I only knew about Vegetarianism, but not Vegan. Are you a Vegan ? I had been asked these questions a few times in US and I said yes as I thought I am a vegetarian, so vegan is a short form of that. Then when I entered the blog world, I realised that Vegetarian and Vegan are two different kinds that people follow. Vegan being more strict in using animal products.
Once I came upon a recipe in Tarla Dalal which used vegetables for a creamier gravy and not cream or milk. I thought of giving it a try and yes!!! its healthier and a vegan friendly too. Makhan in Hindi means butter. Therefore sometimes Makhni dishes are also called 'Buttery'. The Makhni gravy is very rich as butter, cream and/or yoghurt is also used. The following recipe avoids these dairy products and uses a vegetable that also gives a creamier gravy.
This recipe goes to Suganya of "Tasty Pallettes" for Vegan Ventures - Round 2


Ingredients :

1 block of extra firm Tofu cut into cubes of desired size
1 cup frozen mutter ( green peas )
1 tsp. jeera
1 tsp. Kasuri methi
1 tsp. chilli powder
2 tsp. Kitchen King masala
2 tbsp. oil
Salt to taste
Coriander leaves for garnishing.

For the gravy :
1 tbsp. cashewnuts
1 cup chopped red pumpkin
1 onion roughly chopped
2 tomatoes chopped
4 cloves of garlic
1 small piece of ginger


Method :

1. Take all the ingredients for the gravy in a glass bowl, add 1/2 cup of water and microwave covered on high for 4 minutes. ( alternatively, cook the ingredients with 1 cup of water on a stove top till all the vegetables are soft and cooked. ). Cool and puree in a blender.
2. Heat 1 tbsp. of oil and saute the tofu cubes till lightly browned on the edges. Remove and keep aside.
3. Heat remaining oil, add jeera and when it is fried add kasuri methi and chilli powder to the oil and then the puree. Saute till little moisture is evapourated and then add salt and Kitchen king masala and saute for a few seconds.
4. Add the tofu, green peas and a cup of water and mix well and allow a boil or two. Garnish with coriander leaves and serve hot with phulkas or rotis.



Krishnaarpanam

Dill and Moong subji ( Dry )

Dill leaves or "Shepu" as it is called in Marathi are good for the digestion. It is said to be beneficial for lactating mothers too. Very few like the smell of these leaves, but if you are used to the aroma, nothing like a hot Dill and moong dal subji with hot Jowar Bhakri. Try this and you will not find the Dill aroma overpowering the subji.
This entry of mine goes to "Herb Mania" started by Dee at Ammalu's Kitchen and hosted by Lakshmi of the yum blog


Ingredients :

1 bunch Dill leaves
1 medium sized onion
3 cloves of garlic
1/2 cup moon dal soaked for half an hour
1/2 tsp. turmeric
1/2 tsp. jeera
3 - 4 green chillies
3 tsp. oil
salt to taste

Method :

1. Wash the dill leaves and separate the hairy leaves from the main stem.
2. Heat oil in a kadai, add jeera and when they turn pink, add slited green chillies, chopped garlic and the chopped onion. Add turmeric and little salt and saute till the onions turn translucent.
3. Next add the dill leaves, soaked moong dal and some more salt according to taste and saute for a minute. Sprinkle little water now and then and cook covered for a few minutes till the moong dal is cooked. Serve hot with Jowar bhakri or phulkas.

Krishnaarpanam