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Monday, August 8, 2011

Food (Vegan/ Vegetarian): Indian (Bengali Style) Tofu with Green Beans and Potatoes

Now that I'm into the eighth month of my 2011 resolution to really learn how to cook, I decided it was time to tackle Indian cooking. Plus, I've been wrestling with the idea of becoming a vegetarian/ vegan and Indian food is a great healthy option for vegetarians, but indian cooking can be quite labor intensive, time consuming and complex. I've been fearful of Indian cooking for a long time, if the spices are not mixed properly and added at the right times, the dish can quickly turn into a disaster. Oh, and did I mention, also a fire hazard. Needless to say, up until now I've shied away from it.

Earlier in the year, when I tackled Julia Child's Beef Bourguignon and Coq Au Vin, I learned about the French concept of "mise en place" meaning "everything in its place". This essentially means that when tackling difficult recipes or combining complex food flavorings, it's best to have all the ingredients washed, cut, measured, and separated into piles or cups before even starting. 

After giving it some thought, I realized that this French phrase could help me with Indian cooking. Now, true Indian cooks, like my mother and my grand-mother, do exactly the opposite of "mise en place". Their definition of measuring means a pinch here and a handful there. I new that as a novice to Indian cooking, this "indian style" of measuring would not work for me. So, I bought some small prep bowls and measured out all the spices and washed and cut all the ingredients before hand and found that this concept really works. In Indian cooking, most of the time, the spices have to be added quickly and at the right time, and if you're concerned about measuring and cooking at the same time, then there is much more room for error.

Using this French concept I created a recipe for Bengali Style Tofu with Green Beans and Potatoes. It's a relatively easy recipe and a great option as a side dish with rice and dal or even as a main dish for vegetarians and even vegans. Plus, it's healthy and delicious too!

Bengali Style Tofu with Green Beans and Potatoes

(4 Persons)

Ingredients:
  • 4 tablespoons of vegetable oil
  • 1/2 teaspoon dry mustard powder
  • 1 teaspoon black mustard seeds
  • 1/3 teaspoon turmeric
  • 2 large garlic cloves, peeled and sliced
  • 2 dry red chili pods, broken into bits  (mildly spicy), add more chili pods for additional spice
  • 1 package of extra firm tofu, cubed
  • 1 pound fresh green beans, trimmed and left whole
  • 4 small red potatoes, cubed
  • 1/4 cup water
  • 3/4 teaspoon salt, or to taste
Directions:
  1. Measure out the spices and place them right next to the stove top in separate piles or cups.
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat. When it is hot, add the tofu and saute for about 5 minutes.
  3. Remove the tofu from the pan and let it rest on a plate lined with a sheet of paper towel.
  4. Heat the additional 2 tablespoons of oil in the skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may splatter and fly all over. When the splattering subsides, add the turmeric, garlic, and chili pieces and fry until the garlic turns light golden (about 30 seconds).
  5. Add the beans and potatoes. Let the vegetables sizzle undisturbed for one minute. Fry the vegetables, by turning them, for about 5 minutes. Add about 1/4 cup of water along with salt and the mustard powder and mix well.
  6. Add the tofu back into the skillet and mix well.
  7. Reduce the heat to low or medium-low and cook covered, until the vegetables are thoroughly cooked (about 20 minutes).
  8. Uncover and continue cooking, turning and tossing the vegetables until they look dry and glazed (3-4 minutes).
  9. Enjoy!
Serve with Rice and Dal.

Bengali Style Tofu with Green Beans and Potatoes



Tuesday, August 2, 2011

Food: Salmon Pasta Salad

I made this recipe for dinner last night and it was easy, healthy and delicious. The best part is that it can be eaten either cold or at room temperature and so it's perfect for a weeknight meal on a hot summer day. It would also be a great option for a picnic lunch.

Salmon Pasta Salad

(Serves 4)

Ingredients:
  • 4 ounces of pasta
  • 1 pound of salmon fillets, skinned, pin bones removed
  • 4 cups cherry tomatoes, halved
  • 2 cucumbers, cut into cubes
  • 4 green onions, cut diagonally
  • 3 tablespoons wine vinegar
  • 1/4 cup thin soy sauce
  • 1 tablespoon asian chile sauce
  • 2 tablespoons dark sesame oil
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • zest of half an orange
  • 1/4 cup minced ginger
  • 1/4 cup cilantro 

Directions:
  1. Cook the pasta according to package directions, drain in a colander, rinse with cold water and drain thoroughly. 
  2. Broil salmon for 15-20 minutes. Allow the salmon to cool and break into small pieces. 
  3. In a large bowl, combine the pasta, salmon, tomatoes, cucumber, and green onions and toss well. 
  4. For the dressing, in a small bowl, combine the vinegar, soy sauce, chile sauce, sesame oil, peanut oil, sugar, orange zest, ginger and cilantro and mix well. 
  5. Pour the dressing over the pasta and toss to evenly combine. 
  6. Enjoy!
Salmon Pasta Salad