Crispy Mongolian Tofu Stir Fry

I just love to use tofu in South Asian dishes except Indian so always looking for new ways to make it and this was always on mind ,its a very famous dish with Beef, which for vegetarian turned in to Tofu. As name suggested its Mongolian but its originated from Taiwan. These tofu is very firm and I made it crispy in very little oil but you can always shallow fried it and then coat with sweet and savory sauce. 

It perfectly goes with plain white rice but I was on the mood for rice noodles so I top it of my noodles with this tofu. This sauce is not spicy but If you want you can add more sambal sauce

For Tofu : 

1 block of Extra firm tofu, pressed and cut in pieces

2 tbsp. corn starch

Salt and pepper as per taste

For Sauce : 

1 tbsp.  each chopped ginger and garlic

1 green chili chopped

1 tbsp. Agave / maple syrup / Brown sugar - I have used Agave

2 tbsp. Dark soy sauce

2 tbsp. Sambal chili sauce

1 tsp Vinegar

2-3 dry red chili

Vegetables :

1 chopped orange pepper or any color pepper

1 onion cut in cubes

few broccoli florets - blanched

Oil for tofu and 1 tbsp., oil for sauce

Boiled Rice noodles to serve

Method : 

By Pressing tofu between paper or kitchen towel take out water, make sure its dry. 

cut tofu in pieces and coat it with corn starch and salt and pepper. 

In a pan, add little oil and when its hot, cook tofu from all the sides till its crispy. 

Remove it in a plate.

In a bowl. add agave, soy sauce, sambal, vinegar and mix it. 

Heat the same pan again with one tbsp. of oil.

When its hot, add freshly chopped ginger garlic and saute for few seconds till you get the nice aroma.

Add red and green chili in it. 

Add vegetables and cook on high flame for 1 minute. 

Add tofu and mix it with vegetables and cook for one more minute. 

Add sauce mix and again mix it so its nicely coated. 

If you want gravy, then add water as needed and then add corn starch and water slurry to make it thick but for me the way sauce was its fine so I didn't do it. 

If you want it make it fancy, sprinkle sesame seeds and green onions and served it hot with white rice , for me it was rice noodles. 

Not Fried Kolhapuri Kat Vada

This is a very interesting recipe with our usual bataka vada dunk in spicy gravy which is called Kat and served it with sev and onions. Usually Bataka vada is deep fried but I never made it that way, I always use my paniyaram pan to make those so there its one benefit its healthy and no extra calorie.  And for the kat or gravy its very simple , mainly ingredients are used in misal but here we have to make thin gravy and dunk our vadas and have it for a side dish or lunch or dinner. 

To write down its lengthy but don't get discourage by that , Its three process, first make stuffing for bataka vada, fry / not fried it , make Kat paste and make kat and just assemble. 

you don't have to follow my recipe for bataka vada, if you have yours. I am still going to post it, Just follow kat recipe and you are all set. 

For Bataka Vada mixture

2 tsp oil

1 tsp cumin seeds

1 finely chopped chili

few curry leaves

1 tsp Turmeric powder

3 boiled potatoes

Salt as per taste

lemon juice as per taste

finely chopped coriander leaves

For Besan for vada

1 1/2 cup besan / Chickpea flour

2 tbsp. rice flour

1/4 tsp turmeric powder

1/2 tsp carom seeds

salt as per taste

water as needed 

1/4 tsp baking soda

few drops of oil for pan or if you are frying then enough oil for that

For Kat masala paste

2 tsp oil

2 pods cardamom

1/2 inch cinnamon

2 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp poppy seeds /  khuskhus

1 sliced onion

2 cloves of garlic chopped

1 tomato chopped

2 tbsp. dry coconut powder

For to make Kat (Rasa)

2 tbsp. oil

pinch of hing

1/4 tsp turmeric powder

1 tsp Kashmiri red chili powder

1/4 tsp garam masala powder

3 cup water

salt as per taste

to serve - chopped onions, sev and chopped coriander leaves. 

Method for Bataka vada : 

In a pan, add oil , when its hot, add cumin, chili, garlic , curry leaves and hing.

Add turmeric powder also and add mashed potatoes in it. 

Add salt and mix everything and taste it.

Add lemon juice and coriander and mix again and let it cool down till you make better from besan. 

Take besan and rice flour, add powder masala, salt , ajwain and make mix it. 

Add water as required and make sure batter is lump free. 

add baking soda and mix it again. 

now if you are frying, heat up the oil , if you are not and using paniyaram pan, heat up the pan, add few drops of oil in all cavities.

Make a small ball sized potato mixture and dip in besan batter and put it in pan. 

Cook it from all the sides and finish all same way and keep it aside on cooling rack. 

Method for Kat : 

In a pan, add oil and add all whole spices including poppy seeds

After minute , add onion and garlic, cook till onions turn golden brown.

Add tomatoes and cook till its mushy.

Add coconut and sauté slightly. 

Cool completely and then blend it in a smooth paste, add water as required. 

In a same deep pan, add oil, hing , turmeric powder, chili powder and garam masala. 

Sauté for a minute. 

Add blended masala paste and sauté till the oil separates. 

Add 3 cups of water , salt and mix it. 

Cover and let it boil for 10 minutes or till oil separates.

Kat is ready. 

To serve : 

Put two vadas in a deep bowl. 

pour generous amount of kat on top of it so it goes inside of the vadas too. 

Top it with chopped onion, sev and coriander leaves. 

Soy Chorizo Pulav - Kheema Pulav - Vagan

We get this vegan chorizo and its my favorite to use it in different dishes, I love As Khema Masala  or  Soy Chorizo and Jeera Rice - Vegetarian. , Soy Chorizo and Vegetables stuff Enchiladas, So this is another dish which comes quickly . I made it in pan but you can use pressure cooker or instapot too. I just wanted to see all the steps that's why I used the pan. Its just basic pulav recipe when you crave for non veg food but can not have it, this types of dish comes very handy to give you satisfaction. Just put all your whole spices first, sauté onion with ginger garlic paste, powder masala, chorizo, frozen peas , rice, mint leaves and done. If you like you can add little yogurt in the gravy to give nice savory taste. 

I used soy chorizo since I have it, but you can use soy granules which is available easily. 

Ingredients :

1 cup soy chorizo

1 cup rice if you have time you can soaked it for 30 minutes

2 tbsp. Ghee

1 tsp cumin seeds

1/2 tsp black peppercorns

2 chopped tomato

2 inch cinnamon stick

2 bay leaves

2 dry red chilies

1 medium onion thin long slices

1  tbsp. ginger garlic paste

1 green chili slit

1 tsp turmeric powder

1 or 2 tbsp. red chili powder - depend on your spice level

handful of mint leaves 

salt as per taste

1/2 cup frozen peas

water as needed mostly one and half cups

Few coriander leaves for garnish

Served with kachumber  and slice of lemon

Method : 

In a pan, add ghee, then add Jeera and whole spices, sauté for 30 seconds or till cumin cooked. 

Add onions and cook till its brown, add ginger garlic paste, slit chili in it and add tomatoes in it. 

Cook till tomatoes and paste cooked. Add powder masala and mix well.

Add chorizo and rice and cook for a minute. 

Add water and mint and peas and mix it together. 

Add salt and cover and let it cook till the water is gone and the rice is cooked, make sure its separated grain not like khichdi and mushy. 

Serve hot with kachumber and lime slice. 

Coconut Meat Ceviche - Vegan

Ceviche is a seafood dish originated in Peru, South America. Made from fresh fish cured in fresh citrus juices and spiced with Tajin and other fresh and crunchy vegetables and its perfect to dip in tortilla chip and get that marinated fish and enjoy it with a cold beer on hot summer days. 

But for me being a vegetarian it was not possible and was thinking to make this with coconut meat but when ever I have coconut I am on vacation in South America and don't have access to other ingredients to make it but got a chance to buy a few very sweet coconut with water and meat from local vendor and on first one when I opened it , I was like ok now my dream of making ceviche is fulfilled. This vegan coconut ceviche is perfect fresh and healthy appetizer or side dish to bring it to the parties or just to munch on it. 

Ingredients : 

2 cups coconut meat, cleaned and cut in bite size pieces

1 cup cherry tomatoes, chopped in bite size pieces

1/4 red onion finely chopped

1/4 Persian cucumber chopped

1/2 cup cilantro chopped

1 avocado diced

1 of each lemon and lime juiced

2 garlic cloves finely chopped

1 tbsp. Tajin seasoning - if you don't have this use Indian Chat Masala

1 tbsp. vegan fish sauce

1 tbsp. Olive oil

Salt and pepper to taste

Method : 

Clean up the coconut meat as clean as possible, you don't need any brown spots in it, just the white meat. 

Chopped and get ready with all the vegetables. 

In a bowl, combine everything except avocado.

Toss them together gently and cover and let it marinated in the fridge for at least half an hour , the more its better.

When its ready to serve, add the avocado and mix it gently and taste it if it needs more salt and pepper or other seasoning. 

Serve cold with some crunchy tortilla chips