Palak Mushroom Matar curry is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.
Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.
Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour
Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.
Ingredients: Tofu – 300 gms (chopped into small cubes) Mushrooms – 300 gms Spinach – 500 gms Frozen peas – 3/4 cup Finely chopped onion – 1 big Finely chopped tomato – 1 big Finely chopped garlic – 5 Finely chopped ginger – 1 inch Finely chopped green chili – 2 Soybean Flour – 2 tbsp Oil – 2 tbsp + 2 tbsp Cumin – 1 tsp Red chili powder – 1/2 tsp Greek yogurt – 2 tbsp Coriander powder – 2 tbsp Fresh coriander leaves – 150 gms Himalayan pink salt to taste Ghee – 1 tbsp
Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
The Purnima Tithi (Puranmashi) of the Kartik (Katak) month is a significant day because it marks the day of birth of Guru Nanak Dev Ji. One of the most celebrated Sikh gurus and the founder of Sikhism, Guru Nanak Dev Ji is highly revered by the Sikh community. Every year, his birth anniversary is widely celebrated as Guru Nanak Jayanti. Also known as Prakash Utsav or Guru Purab, it is one of the most auspicious occasions for the Sikh community.
The melodious strains of Gurbani (my morning starts with it ), Prabhat pheris, Prakash Utsav, langar, and the unforgettable yummy Kada prasad. It takes me back to a happy childhood, to festivals, to cold Chandigarh winters. If there is one fragrance that I always associate with this time of the year, it has to be the beautiful aroma of the atta (whole wheat flour) being roasted in Maa’s large Kadai. That is Atte ka halwa or Kada prasad – No fancy sweet dish can beat its taste and texture.
Kada parshad is a simple combination of four everyday ingredients that come together to become something so comforting and yet so celebratory. This delicious halwa is served as a Kada Prasad in all the Gurdwaras (Sikh Temple) worldwide. Rich in sugar and ghee, Kada prasad is immensely delicious and is undoubtedly difficult to resist on just one serving.
For making a perfect Kada Prasad one needs the perfect flour. In India, one can easily get coarsely ground wheat flour, made especially for Halwa and other sweet recipes. But here in the Netherlands, I had a difficult time finding it. So, over time I have made multiple attempts to come up with the perfect Kada Prashad. Now, I have come up with a perfect recipe that works every time.
We need grainy texture wheat flour for this recipe. To get delightful texture in Kada Prasad, you need to crumble the whole wheat flour with some ghee and milk and keep it aside for 20 minutes. After that sift the mixture and use it in the recipe. In punjabi this process is called “Moin”. By adding jaggery this dessert becomes more nutritious and healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.
Ingredients: Whole wheat flour ( atta) – 1 cup Grated Jaggery – 1 cup Water – 2 cups Ghee – 1/2 cup + 2 tbsp Milk – 2 tbsp
Boil water in pan and add jaggery. Boil water until jaggery dissolves completely.
Sieve the boiled jaggery water and keep it aside.
In a large bowl, add whole wheat flour with 2 tbsp melted ghee and 2 tbsp milk to it.
Mix with your hands and then rub the mixture between your palms for 2 minutes. This is to ensure that all ghee and milk is incorporated with whole wheat flour. This method ensures the grainy texture of whole wheat flour which we need for Kada Prasad.
Then take a sifter and sift the mixture. If there’s any leftover which you are unable to sieve, pulse it in your spice grinder until you have a smooth powder and transfer to the same bowl.
Heat ghee in a pan and add whole wheat flour ( step 5). Mix using a spatula and start roasting it. Stir continuously and keep roasting on medium heat. After roasting for around 6 to 7 minutes, it will become light and grainy.
Now add jaggery water and mix it quickly (make sure there are no lumps).
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the pan.
At last add 1 tbsp of ghee and mix well. Serve hot.
Tofu is a soy-based food made from curdling soy milk and forming it into a solid block. Tofu is a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets. Tofu is an incredibly versatile ingredient. When blended, it has a great texture – you can use it in a curry or pudding or even in Mithai (Indian sweets).
While tofu has been on the world’s platter for a long time, Indians have much recently started to experiment with the versatile food. Since it has a subtle, neutral flavor, it can be used for both sweet as well as savory dishes. It also takes on different textures, from silky soft to crispy or golden fried – different textures of tofu are used for different cooking preparations.
Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or even dinner. Serve this with tandoori naan is the best combination.
Ingredients: Tofu – 375 gms (crumbled) Frozen peas – 3/4 cup Finely chopped onion – 2 big Grated garlic – 2 tbsp Grated ginger – 1 inch Finely chopped green chili – 1 Ghee – 2 tbsp Cumin seeds- 1 tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Turmeric – 1/2 tsp Greek yogurt – 2 tbsp
Add ghee in a pan and add cumin seeds till they turn aromatic.
Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
Add chopped green chilli and tomato. Saute till they turn soft and mushy.
Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
Add greek yogurt and cook for 5 minutes. Its ready to serve.
Whether you are celebrating a special occasion, having guests over for brunch, or entertaining a crowd – This cake is one of those recipes that are a must-have in your recipe box.
This Milk Vanilla Cake With Cranberry goes perfectly with a warm cup of tea or coffee. The star of this cake is – Dried Red Cranberries. Cranberries are a great way to add flavor and zing to your baking—a burst of flavor in every bite. They become colorful, ruby red gems in bread, muffins, cookies, and pancakes.
Unlike cooking, baking is more of a science that relies on the mix of certain ingredients in the right proportions to get the best results. The purpose of milk in baking is varied and may depend on what you’re baking. The purpose of milk in baking may depend on your recipe. In general, milk serves as a liquid to moisten your dry ingredients, dissolve sugar and activate the gluten and improve the texture of your baked good. Additionally, the protein in the milk improves the strength and structure of the muffin to improve the tenderness of the crumb.
Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp
Dried cranberries – 1 & 1/2 cups
Milk – 1 cup
Sugar – 1/2 cup
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Refined Oil – 1/4 cup
A pinch of Himalayan pink salt
In a bowl add dried red cranberries and mix with 1 tbsp of flour.
Dry mixture: Shift whole wheat flour, baking powder and baking soda. Add himalayan pink salt and keep it aside.
Wet mixture: In a grinder add sugar, milk, oil and mix until smooth.
Mix dry and wet ingredients. Put prepared batter into a greased pan.
Sprinkle dried red cranberries over prepared cake batter and with help of spatula press gently.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
The five-day-long festivities of Diwali is celebrated with much pomp. The auspicious occasion of Bhai Dooj is also a part of these celebrations and is observed by Hindus after Narak Chaturdashi/Chhoti Diwali, Diwali and Govardhan Puja. It falls two days after Diwali and is also known as Bhau-Beej, Bhai Tika or Bhai Phonta. This festival celebrates the bond shared between brothers and sisters and is quite similar to Raksha Bandhan.
The sibling bond is so precious – something we often realise only when we cannot meet our siblings everyday. A beautiful account of what Bhai Dooj means to this sister who lives away from her siblings.
To celebrate this day, sisters put a tilak on their brother’s forehead and pray for their safety, good health, and well-being. Brothers also pamper their sisters by giving them gifts.Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. Food is an important part of Bhai Dooj celebrations and adds to the excitement of the festival.
Carrot Burfi is a fusion twist to the traditional burfi recipe. Prepared with the goodness of fresh carrots, this makes for a perfect festive recipe. Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe.
The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder and milk in the burfi. So obviously the recipe does not have condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
Ingredients Carrots – 4 medium size Ghee – 5 tbsp Full Fat Milk – 2 cups Sugar – 1/2 cup Milk powder – 3/4 cup Sliced pistachios and almonds for garnishing Green cardamom powder – 1/2 tsp A pinch of Salt
Line a baking paper in a tray or greased ait with little oil or ghee.
Wash, peel carrot and make coarse by using food processor. It yields up to 4 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 5-8 minutes.
Then add milk and cook on medium heat until the milk evaporates completely.
Add milk powder, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Pour the mixture into a greased tray and garnish with sliced pistachios and almonds.
Let it rest for 3 hours in a refrigerator before slicing.
With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.
Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.
I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.
Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
Chivda is a classic treat that is often enjoyed during Diwali. There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. It is a delicious snack mix made with flattened rice (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavors.
Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc. Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, I simply roast it. It taste delicious and I bet you will definitely be craving for more. I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors.
This chivda is very versatile as there is no rigid proportion or combination to be followed. It stays crispy for a month if stored in an airtight container. You can send it to school for a short break or serve it as an after school or between play hunger chaser.
For Namkeen : Thin poha – 2 cups Peanuts – 1/2 cup Roasted chana daal – 1/4 cup Cashews – 1/4 cup Pumpkin seeds – 1/4 cup Raisins – 1/4 cup Coconut flakes – 1/2 cup Sliced almonds – 1/4 cup Curry leaves – 10 Chopped green chilli – 2 Olive oil – 2 tbsp
Spices : Turmeric – 1/2 tsp Roasted cumin powder – 1 tsp Roasted fennel powder – 1 tbsp Red chilli powder – 1/2 tsp Hing – 1/4 tsp Amchur powder – 1/2 tsp Powdered sugar – 3 tbsp Black salt – 1/4 tsp Salt to taste
Dry roast poha on low heat until crisp. Keep it aside and add roasted chana dal (store bought).
Now dry roast peanuts till golden and crisp. Keep it aside
Dry roast cashews, pumpkin seeds for 2-3 minutes on slow heat while continuously stirring it. Keep it aside
In a pan take about 1 tbsp oil and roast raisins,sliced almonds and coconut flakes.
Make spices mix combing all spices (mentioned above except hing).
Now in the same pan add 1 tbsp oil and curry leaves followed by green chilli. Fry them until crisp.
Then add hing with spice powder mix (except powdered sugar) and roast them for a minute.
Now add roasted poha & seeds. Mix them well for 2 minutes on medium flame.
Switch off the gas and add powdered white sugar. Mix well.
Allow it to cool properly and then store it in an airtight container.