Baked Cauliflower Crisps

15 comments
How do you like Crispy Cauliflower as a side for your lunch Today! You must be thinking that sounds Yumm, but all those calories.... Hold On, I have a good news for you today, I made these Cauliflower Fritters with no oil at all and no effort at all. Yep! I have baked them with a little oil spray on top and still they come out as beautiful and tasty as they have fried. And I don't have to stand for that long to deep fry these Crisp Cauliflower any more.... this is definitely a time savor and keeper for sure. try it for your self, here is the recipe, Enjoy!
Baked Cauliflower Crisps
Ingredients:
Cauliflower Florets - 20
Gram Flour ( Besan) - 2 Tbsp
Rice Flour - 1 Tbsp
Baking Soda - 1 tsp
Onion - 1 Tbsp ( chopped)
Curry Leaves - 5
Cilantro (Coriander Leaves) - 1 Tbsp
chat masala - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
red chili powder - 1 tsp
Yogurt (curd) - 1 Tbsp

PAM Oil Spay - some ( optional)


Preparatory Steps:
  • Start the Oven 350F in Pre-Heat mode. 
  • Wash the cauliflower florets and pat them dry.
Method:
  1. Mix the Besan and Rice Flour in a medium bowl. And add the baking soda and spices, salt, black pepper, chat masala, red chili powder and mix well.
  2. Now add chopped onion, curry leaves, cilantro and mix well. Add yogurt and make it like a thick paste. Add some water in increments and mix it more like a paste. (it should be thick to hold or cover the cauliflower)
  3. Drop the Cauliflower Florets into this mixture and mix very well so that all the cauliflower florets are coated the spiced batter. 
  4. Take a oven safe plate (or cookie sheet) and cover with aluminium foil. arrange the cauliflower florets keep some distance in between so that they are separate from each other. Spray some PAM on top. or brush the florets with oil liberally on top. 
  5. Bake these for 40 to 50 minutes ( or 1 Hour based on your oven temp), until they become crisp and turn into golden brown.

Enjoy these Crisp Cauliflower with your hot tea in the afternoon or pack in your lunch box as a crisp companion or serve as side dish for your main course.

I have packed this for my lunchbox along with Fried Rice, all my colleagues drooled over it! ;-)


Notes:
Some of my American friends asked whether they can replace the Gram Flour and Rice Flour with something else from the American Pantry Staples. APF and Corn starch can be used in place of Gram Flour and Rice Flour in this recipe. 


 Gram Flour - 2 Tbsp +  Rice Flour - 1 Tbsp = APF ( 2 Tbsp) + Corn Starch ( 1 Tbsp)


* APF = All Purpose Flour


While the Gram Flour binds, Rice Flour makes it crisp outside, similarly APF acts as binding agent, corn starch makes it crisp. 




p.s: Darn it, the card is missing in my DSLR, still my iPhone did the decent job with pictures. :-)

will be back with one more healthy recipe...
-Mythreyi

Spinach Mango Salad Sandwich

21 comments
Are you in a mood to eat raw today! I know the answer would be No, but try this Spinach, Mango Salad sandwich and you will change your mind about raw food. While the tender baby spinach gets sandwiched between multi grain bread slices, the juicy mango and basil infused tomato gives a special touch making it appealing not only to your eyes but also to your taste buds. Trust me and try this, you will be surprised how easy it is to make this, at the end, you won't believe that this is not cooked at all.... Here is the recipe Enjoy!

Spinach Mango Salad Sandwich
Ingredients:
Multi Grain Bread - 2 slices
Baby Spinach - 1/2 cup
Mango (medium ripe) - 1/2 cup (chopped)
Tomato (roma) - 1 medium
salt - 1/4 tsp
black pepper - 1/4 tsp
Dry Basil - 1/2 tsp
Butter - 1 tsp

Method:

  1. Toast the bread in a pop-up toaster and spread the butter. or spread the butter and toast in on hot tawa ( non-stick pan).
  2. Arrange the baby spinach on one bread slice. spread the mango slices evenly. top with tomato slices.
  3. Sprinkle salt, pepper and basil. Top with another bread slice and cut into half and serve immediately and eat fresh. 

Today I have served this for breakfast, this is light and filling, kept me full and energetic until lunch time. :-) you can make this for your lunch box or serve as a evening snack for your kiddos...


will meet you here with another great recipe...
-Mythreyi

Semya Pulao ( Step - by - Step)

33 comments
Usually when I have to sign up for the dishes for Potluck Gathering, I try to make something flavorful, Indian, can be eaten on it'w own, with a little mess. Today I will be featuring such dish 'Semya Pulao' which I have taken to my office potluck recently. It tastes as good as it is, but knowing my colleagues spice level, I have paired it with Onion and Tomato Raita. They certainly 'Aah-Ooh' about the combination and was a super hit at the Potluck. Here is the recipe, Enjoy!

Semya Pulao
Ingredients:
Semya -  2 cup
Oil - 1 Tbsp
Butter - 1 Tbsp
cumin seeds - 1 tsp
Clove - 2 to 3
Star Anise - 2
Cardamom - 1
Nutmeg  - 1/2 tsp
Bay leaf - 2
Cinnamon - 4 to 5 ( 1 inch sticks)

Ginger Garlic Paste - 1 tsp
salt - 2 tsp
black pepper - 1/2 tsp


Onion - 1/2 medium
Green Chili - 1
Mixed veg (frozen) - 1/2 cup
Potato - 1
Tomato - 1


Cilantro ( coriander leaves) - 1 Tbsp
Mint - 1 Tbsp
Lime - 1
Cashew Nuts - 10 (optional)


Preparatory Steps:
Boil 4 cups of water and set aside. ( or heat in the microwave for 5 min).

Method:
Heat the non-stick pan and add oil to it. Once the oil is hot add cumin seeds, clove, cardamom, Star Anise, Nut meg, Cinnamon, Bay leaf. Fry for 1 min.
Add chopped onion, green chili. Once the onions are translucent add ginger garlic paste. Add 1 tsp salt. 
Once the raw smell goes away, Add chopped potato and fry for 3 min. Add Chopped tomato and black pepper. Fry until the tomato oozes the juices and potatoes gets cooked along with it.


 Thaw the frozen vegetable in microwave for 2 min, and add it to the pan. mix very well. cook for 2 min. Add chopped cilantro and mint. 


Now, add the semya to the pan and mix well until it gets coated.( for 2 min). Add 1 tsp of salt.

Add the half of the boiled water and close the lid and let it cook for 5 min.

Now based on the cooked texture of semya, add remaining water in increments and cook it, until the semya gets cooked and fluffy but not mushy and soggy. ( this is very critical step).

Add butter and fried cahsew nuts to the pan and mix it well. Butter makes the semya separate from each other and helps to give the shine. 



Semya Pualo
Now, we are almost done. Switch off the heat and serve into Platter and squeeze a dash of lime on top and serve with Onion and Tomato Raita on the side for a complete indulging meal...


I want to share a secret today with you, when I have planned to make this dish for Office Potluck, I don't have time to go to Indian Store and get the Semya. Usually My pantry will be full with semya but with our recent move, i did not stock up any indian staples yet. I was browsing in the international aisle in the walmart, and come across this mexican fideos which almost resemble like semya (vermicelli). they are little thicker than semya though. Today I have made this dish with my interest finding... it came out as superb as if i have made this with real semya.

Mexican Fideos

So, don't be panic when you don't have semya handy, if you can run to any super market near by and get this. I know my foreign readers can take super advantage of this tip. :-)


will meet you here with another great recipe..
-Mythreyi


Eggs Stuffed English Muffins

18 comments
I have never tried English Muffin, until I have tasted in Continental Breakfast in a hotel during our Vegas & Grand Canyon trip. They served the English muffin with fried egg on top and it tasted great! The English Muffin looks little porous and little firm than bread, the best part i love is the sour taste of this. Overall I see this as a mini flattened sour bread. And I have tried several combinations with it for the breakfast. Today I am featuring a scrambled egg with asparagus gets sandwiched between English Muffin with cheesy topping. Here is the recipe, Enjoy!
English Muffin Sandwich
Ingredients:
English Muffin - 1
Egg - 1
Asparagus - 4 to 5 spears
onion - 1/4 medium
oil - 1 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Tomato Slice - 1
Shredded Cheese ( cheddar or tex-mex) - 1 Tbsp

Method:
Whisk together egg, salt, black pepper. Heat the oil in the non-stick pan and saute the onions, chopped asparagus. Once it becomes medium soft, pour the egg mixture on top.  Let it cook for 2 min.
Scramble the Egg in the pan mixing with vegetables and spices. Taste and adjust the seasonings, and switch off the stove. 

Pre-heat the oven in 350 F setting. and toast the English Muffin (facing up) in the oven for 2  minutes. ( they  become crispy). Take them out on one side spoon the egg mixture and put tomato slice on top. and sprinkle with shredded cheese. and again bake for 3 minutes or until the cheese becomes bubbly.


Now top with other side of muffin slice and press it down ( so that it will be together) and cut into half or serve as it is for breakfast. Hmmm, I should say that sounds Yummmm!






Planning to bring more breakfast recipes... Keep Checking...
-Mythreyi





Spinach Tomato Omelet

18 comments
I know there myths about spinach and tomato combination as it forms kidney stones etc etc, but I don't believe in those things. Any thing if you overdo it it reacts. The rumor is because of the high iron content in both spinach and tomato, and hence the combo is not good. That is true only if you eat this for 3 meals a day and 7 days a week. which I am sure you are not going to do. :-) So leave all those myths back and enjoy this omelet for the breakfast. Here is the recipe, Enjoy!
 


p.s: I do make spinach and tomato curry that also tastes so good. 

Ingredients:
Egg - 1
Spinach - 1/2 cup
Tomato - 1 medium ( Roma)
Dry Basil - 1 tsp
Olive Oil - 1 tsp
salt - 1/4 tsp
black pepper - 1/8 tsp
paprika - 1/4 tsp



Method:

  1. Whisk together egg, salt, black pepper, paprika in a medium bowl and set aside.
  2. Heat the oil in non-stick pan.
  3. Add chopped spinach to the pan and saute for 1 min ( or until the leaves get wilted)
  4. Pour the egg mixture on top of spinach in the pan. (make sure the egg is all around spinach and covers it complete)
  5. let the egg cook and become firm.
  6. Now chop your tomato into circles. and place these circles on top of omelet. and sprinkle the basil on top. Let it cook for 1 min, by this time, egg gets cooked completely and omelet forms already.
  7. Now fold it carefully into the middle and serve this as breakfast.


it is so flavorful as it is, but you can slide this in to croissant or in between toasted bread slices to have a complete meal for breakfast.


Have a great weekend, Enjoy!
-Mythreyi


Aloo Capsicum Subji ~ Potato Bell Pepper Curry ( Step- by - Step)

25 comments
When you don't have the routine main course ingredient, serve your sides with what ever you have handy, that still tastes good. As my fridge showed up empty for Roti, I have served this wonderful Aloo Capsocum Subji with some Pita Bread, and the Dinner was light and Delicious.... Here is the Recipe, Enjoy!
Potato Bell Pepper Curry


Ingredients:
Potato - 2 medium
Tomato -  2 medium
Bell Pepper (Capsicum) - 1 Large
Onion - 1/2 medium
green chili - 1
cumin seeds - 1/2 tsp
ginger garlic paste - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
red chili powder - 1/2 tsp
garam masala - 1/2 tsp
Oil - 1 Tbsp
Cilantro - 1 Tbsp



Method:
Peel the potatoes and chop them into small cubes. Chop the Onions and Green Chili.
Heat the oil in the Kadai or no-stick pan. Add cumin seeds. once they splutter add ginger garlic paste.
Add the Chopped Onions and Green Chili. Once onions become translucent, add the chopped Potato.
Let them cook until medium soft ( 4 to 5 min) and add salt.

Mean while take the stem and seeds out of the Bell Pepper and cut into large 1 inch squares. Heat the non-stick pan and add sprinkle some oil or spray pam. add the Bell pepper pieces and saute them on high until they charred on the edges. This effect gives the nice flavor to your curry.
Charred Bell Peppers


Add tomato to the potato and onion in the pan. 


 Add black pepper powder, red chili powder and let it simmer until it becomes thick.


Now add garam masala and mix it well. taste and adjust the seasonings. Add the Bell Pepper and Cilantro and let it cook for2 min, until all the spices are mixed well. 

Switch off the Heat and Serve hot with White Rice or Roti. Today as I don't have roti handy, I have served with some whole wheat Pita Bread, and that turned out to be a one healthy dinner. Enjoy!


This much sun we have around dinner time 7:30 p.m here in Dallas, esp in Summer. :-D
Tips:
  • Don't overcook the Capsicum, always it should sauted on high to retain it's color and crunchness. 
  • Black Pepper enhances the capsicum flavor, I always use black pepper along with Bell Pepper. 
  • Charred Effect is the critical for the perfect taste in this recipe.


Take care until we meet here again...-Mythreyi

Omelet Curry

24 comments
When those were 'DINK' days (if you are wondering, DINK = Duel Income No Kids), we used to have lot of time in Life, we don't know what to do after coming home on the weekdays or in the weekend, so we used to have gatherings, potlucks, poker nights etc with some of our friends. As this activity became quite usual, we even named our gang as 'Usual Suspects'...and Some Guys in this gang are passionate cooks ( now you know where this is leading to...), Sumit Ralli is one of that Kind, Sumit and Rashi are very nice to host these parties at their Villa and Sumit always cooks something unique for the potluck. And one day he made this Omelet curry, which was quite amusing to me, as I was hearing it for the first time. In this curry, the omelet sits in the gravy of tomatoes cooked with spices. The soaked omelet tastes little tangy, spicy and omelety...it's definitely quite a unique flavor... if you haven't tasted this before, you got to try this... Here is the recipe for you, Enjoy!

Omelet Curry
 p.s: I just remembered this recipe, as i was going through the memory lane of those Duet days and realized I have never tried this recipe, so tried and tested now. :-)

Recipe Source: Sumit's Kitchen
Ingredients:
For Omelet:
Eggs - 3
salt - 1 tsp
red chili powder - 1/2 tsp
black pepper powder - 1/4 tsp
Oil - 2 tsp

For Curry:
Cumin Seeds - 1 tsp
Onion - 1 medium
Green Chili - 2
Tomato - 3
Ginger Garlic Paste -  2 tsp
salt - 1 tsp
red chili powder - 1/2 tsp
coriander powder - 1/2 tsp
milk -1/4 cup
cilantro - 1 Tbsp
Lime - 1/2
Oil - 1 Tbsp


Method:


Preparatory Steps:
First you have to make omelet for this curry. Break the eggs into a medium bowl. Whisk together all the ingredients under Omelet section. Heat the Oil in Omelet Pan and pour the egg mixture once the oil is hot. Let the egg cook becomes firm, turn it and let the other side cook well. For this the Omelet has to be with thick consistency. I have medium size pan to cook the omelet. Cut the Omelet into your desired shape, rectangle or square. I just prefer like 1 inch width stick size.

Thick Omelet


Now Let's Make the Curry:
  1. Heat the oil in kadai or non stick deep dish pan. 
  2. Once the oil is hot, add cumin seeds, followed by chopped green chili, onion. As the onion separates from oil, add ginger garlic paste and mix it well. Add some salt and let it cook on medium for 1 min.
  3. Now add the chopped tomatoes to the pan, mix it well and close the lid and let it simmer. ( for 3 min)
  4. Add 2 Tbsp water, Red chili powder, Coriander powder to the pan and let it cook for another 3 min. 
  5. Now add milk and mix it well, close the lid and let it cook for 5 min on medium heat.
  6. Now the curry becomes together and comes as thick and creamy consistency. Add cilantro and mix it very well. Now add the Omelet Pieces to the gravy and squeeze the fresh lime juice on top and switch off the stove...
Omelet Curry in the Pan


Take a close peek
Yum Yum Omelet Curry is ready now... you can eat this with Rice or Roti. If you want to eat with Roti, use less spice as this curry will be spicy. I have served this over hot white rice for VJ, and he enjoyed every bit of it....!

Omelet Curry Served with White Rice

linking this to Every Day Mom Meals


Hope you have enjoyed this recipe tonight, will meet you here with another great recipe..
-Mythreyi


Potato and Asparagus Stir-Fry

28 comments
I have tried several recipes with Asparagus before. This is one vegetable that has good nutrition, but I always need to search for recipes to make something spice and nice with it. Grilled Asparagus with sea salt sprinkled it self tastes so good and is my favorite of all Asparagus recipes. It tastes good in your omelets also and i even made cute rafts for kids with it.. This vegetable is very tender and gets cooked very quickly. Today I have just paired it with the all-time favorite vegetable Potato and made a stir-fry and the result is fantastic and delicious... You have to try this, here is the recipe, Enjoy!

Potato Asparagus Stir-fry
Ingredients:
Potato - 3 medium
Asparagus - 1 bunch ( medium)
onion - 1/2 medium
green chili - 1
garlic - 1 tbsp
Oil - 1 Tbsp
salt - 1 tsp
red chili powder - 1/2 tsp
cilantro (coriander leaves) - 2 Tbsp

Preparatory Steps:
Wash and peel the potatoes. Chop into half and boil them in the stock pot of water (with 2 cups of water) for 5 - 7 min. Drain these and set aside. Potatoes should be medium soft.

Method:
  1. Heat the non-stick pan and add Oil. Once the oil is hot add the chopped garlic.
  2. You will get the nice aroma of roasted garlic,that's when it cooked right (after 1 min). Add Chopped Onion and Green chili. saute them well. 
  3. Add chopped Asparagus. (chop them into small pieces, just like beans) to the pan. fry for 2 min. then add chopped potato cubes. Add salt and fry on high for 3 minutes.
  4. Add red chili powder, 1 tbsp cilantro and Stir fry fry for 5 minutes.
  5. Taste and adjust the seasonings, switch off the heat and transfer it to bowl and top with remaining cilantro.


You can serve this with rice or as side dish. This goes well with your wraps or burritos as well.


Cooking is all about mixing different things and making it delicious. Do experiment and Have Fun in the Kitchen!
-Mythreyi


Mint Masala French Toast

23 comments
This is a quick and protein rich breakfast that can be done under 15 minutes and makes your morning savory, filling, energetic and relaxing. Now, I call that as a morning breakfast Deal... Here is the recipe for you, Enjoy!

Mint Masala Toast
Ingredients:
Multigrain Bread - 2 slices
Egg - 1
salt - 1/4 tsp
paprika - 1/2 tsp ( red chili powder)
coriander powder - 1/8 tsp
mint leaves - 1 Tbsp
Butter - 1 Tbsp



Method:
  1. Beat the egg in a small bowl and add salt, paprika and whisk it. 
  2. Add coriander powder and finely chopped mint leaves and whisk for 1 more minute.
  3. Arrange your bread slices on a dinner plate (8 in) and pour this mixture on top, so that it spreads on the bread slices evenly. Turn the bread slices so that they get coated well with egg mixture. ( do this until the egg mixture is done in the dinner plate)
  4. Heat the non stick pan. add the butter. Once the butter melts, add the egg coated bread slices to the pan. (you will notice all the mint leaves are stuck to the slices.)
  5. Let it cook and toast on one side ( about 2 min) and turn it to other side and let it cook and toast to light brown on both sides. Now switch off the stove and transfer it to serving Plate. Garnish with chopped mint leaves and Enjoy!


Serve this Masala Toast with Sweet Potato & Brocoli Saute to make it a complete and nutritious breakfast plate. Hmmmm, Yum, that sounds good!

Tips:
  • I have used moderate spice measures, if you want it more spicy, increase the spice measures. or you can add one small thai green chili ( chopped) to egg mixture.
  • This serves for one person. If you want to serve two, then double the measures. Though you are making it for two, i suggest making it individually to get the perfection and to make it quick. (than mixing the egg mixtures for several)



have a great day ahead
-Mythreyi

Onion Tomato Raita

14 comments
For any spicy Indian rice dish, like Pulao or Biryani, the creamy raita on the side is must. While there are several raita recipes out there, today I am featuring a basic and simple Raita recipe here. It is made with Creamy Curd ( Yogurt) and Spicy onions. While the creamy yogurt softens the flavors in your rice dish, the spicy onion adds some crunch and zest to it. Here is the recipe, Enjoy!


Ingredients:
Onion - 1 small
Tomato - 1 small
cilantro / coriander leaves - 1 Tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Curd (Yogurt) - 1 cup


Method:
Chop the onion and tomato into thinly slices. Chop the coriander leaves.


Add the chopped onion, tomato, cilantro to the medium bowl. Add salt and black pepper.

Mix it very well (mixing with hand will get best results :-P)

Add Curd and mix it very well.

Taste and adjust the seasonings accordingly. Serve with your rice pilaf, biryani. or it tastes good even with Roti or Paratha.


Tips:

  • Red or purple onions are best for this recipe.
  • Today I don't have Red Onions, so I have just used the white onions.


Take care until we meet here again..
have a happy friday
-Mythreyi


Creamy Shell Pasta

20 comments
This creamy shell pasta is very easy to make and sure will be a delight for kids. The sweet pepper and black olive combination makes this pasta quite a feast to eyes, while the creamy sauce makes it melt in your mouth.. Abhi and Anvi enjoyed every bit of this when I made this.. Try it for your kiddos, Here is the recipe, Enjoy!
Creamy Shell Pasta
Ingredients:
Shell Pasta - 1 small packet ( 200 g) ( Bombino)
Red Bell Pepper - 1/2 medium
Yellow Bell Pepper - 1/2 medium
Black Olives - 1/3 cup ( from can)
Olive Oil - 1 Tbsp
Dry Basil - 1 tsp
salt - 1 tsp
Black Pepper - 1/2 tsp
Milk - 1/4 cup
Flour - 1 Tbsp
Mayonnaise - 1 Tbsp
Spring Onions - 1 Tbsp

Method:

  1. Cook Pasta according to the package direction and drain it and set aside.
  2. Heat the Nonstick-pan and Add oil.
  3. Once the oil is hot add chopped red and yellow bell pepper to the pan.
  4. Add salt, black pepper, dry basil and saute the vegetables.
  5. Now add the milk followed by flour to the pan. and mix it well until it becomes creamy.
  6. Add chopped Black olives and Cooked pasta to the vegetables and mix well. 
  7. Add Mayo and give a quick toss, so that the pasta gets coated evenly.
  8. Finally top with spring onions and switch off the heat. Ta Daa, you are done!


Serve hot! and Enjoy the Dinner with Family Tonight!


For Adults:
After serving to kids, I have added 1 tsp crushed red pepper to the pasta to add little spice for Big People. :-). I always save my Crushed Red Pepper packets that comes with Pizza. Those will come handy in these situations.



Notes:

  • I have used Bombino Brand Shell Pasta, you can use regular Shell pasta that you get in the stores.
  • Add 1 tsp olive oil after draining the pasta, to make it separate from each other.
  • My pasta got little overcooked today, so don't leave pasta on the stove and do chores, (learnt my lesson :-))


Have a Good Night you all!
-Mythreyi

Sweet Potato and Broccoli Saute

16 comments
Some Vegetables may not taste good as it is, but when you pair them with something else then they elevate the taste of entire dish. To me, Broccoli is one of that kind, today I paired this bright green vegetable with another of my favorite bright tuber, Sweet Potato. And it tasted great.... I just enjoyed every bite of sweet potato, I must have missed it big time, all this year. and one more best thing is it will be done under 15 minutes with the simplest ingedients...! Here is the recipe, Enjoy!



Ingredients:
Sweet Potato - 1 medium
Broccoli Florets - 1 cup
oil - 1 tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
paprika - 1/2 tsp ( red chili powder)

Preparatory Steps:
  1. Trim the edges and peal the sweet potato ( if it is clean and no dirt, you can leave the skin on for more fiber). Chop into medium size cubes.
  2. Wash the Broccoli florets and heat on high for 1 min in the microwave. 
Method:
  1. Heat the oil in non stick pan.
  2. Add sweet potato cubes to the pan. Saute for 2 min.
  3. Add salt and black pepper. Keep the flame on medium and cook for 3 minutes.
  4. Sweet Potato starts becoming soft, add paprika and give a quick stir and cook for 2 more minutes.
  5. Add the Broccoli and mix everything well. Saute on medium for 5 more minutes.
  6. Taste and Adjust the seasonings, and transfer it to the serving bowl.

You are done with a healthy side dish in less than 15 minutes. is n't that wonderful? You can have it as a side-dish or morning breakfast. 



This is a pure bliss in my breakfast plate when i served it with scrambled eggs or Masala Toast. ( recipe coming next...

Take care until we meet here again..
-Mythreyi

Tofu Lettuce Wraps ( Step - by - Step)

21 comments
I am not sure if these Lettuce Wraps fall under Thai or Chinese cuisine. But once I have tried these Lettuce Wraps (Chicken) at Pei-wei (Asian) and they tasted wonderful. The stuffing is moderately spiced, crisp and flavorful. and when you wrap this in a cool and fresh lettuce leaves it makes it cooler and crisper in your mouth and you will definitely get a feeling that you want more...Since then I fallen in love with this dish and in search of recipes to make it at home, but with a requirement of vegetarian version. And to my disappointment I didn't find one, so  I got to make my own recipe and Hoola! I made this with Tofu today and it came out very well. Here is the step-by-step recipe to make it easier for you, Enjoy! :-)

Tofu Lettuce Wraps
Ingredients:
Tofu - 1 package ( about 12 oz)
Cabbage - 1/4 of medium
red onion - 1 small
carrot - 1 medium
spring onions - 1 tbsp
salt - 1/2 tsp
black pepper - 1/2 tsp

Chopped Walnuts - 1/2 cup
chopped ginger - 1 tbsp
chopped garlic - 1 tbsp
green chili - 1 medium
crushed red chili - 1 tsp

oil - 1 tbsp

Sauce:
Soy sauce - 1 Tbsp
red chili sauce - 1 tsp
honey - 1 tsp
vinegar or lime juice - 1 Tbsp
sesame oil - 1 tsp (optional)

For Layering:
Fresh Lettuce Leaves - 8 - 10 ( Iceburg)
peanuts - 1 tbsp
crushed red pepper - 1 tbsp
fresh mint leaves - 2 stems




Method:

Chop the Tofu and vegetable in length wise ( 1 inch in length)

 Heat the half oil in the non-stick pan and saute the red onion, cabbage, carrot .

Add tofu, along with salt and black pepper.Stir fry on high for 2 to  3min. Transfer this to a plate and set a side.


In the same pan, add remaining oil and add Red chili flakes

followed by ginger, garlic and green chili. 

Add chopped walnuts. and mix well. 

Mix it well and add the Tofu and vegetable mixture to the pan.

Whisk together all the ingredients under sauce section in a small bowl. and add this sauce to the pan. 




Taste and adjust the seasonings as required. Turn off the heat and transfer this to a plate and top with spring onions.


How to Serve:
Arrange the Tofu stuffing in a plate. Carefully remove the lettuce leaves from the head; wash them and arrange in a tray. Arrange, chopped peanuts, crushed red pepper, mint leaves in a plate.





Take a Lettuce Leave, put one spoonful of stuffing in the middle, add some nuts, red chili, mint leaves. Wrap it and eat immediately and Enjoy this for Light Dinner. 





This came almost close to the one that I tasted at Pei-Wei.and I am happy with results and this is a keeper now!




Tips:

  • Walnuts are used in place of chicken to get some protein and some crunch.
  • You can use some water chestnuts also to add more crunch. I did not find in the stores, so i did not use in this recipe. If you use water chestnuts, you can reduce other vegetable and nut measures. 
  • I have used very less amount of salt only for vegetables, because my soy sauce is very salty. Based on yours adjust the salt measure.



take care and keep smiling
-Mythreyi