Vaanga uncle, only vegetarian :lol:
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Vaanga uncle, only vegetarian :lol:
P.S Tamby, to make curry, I always buy a bit firm tofu.
I will fry it a bit, it will take about 5 to 10 minutes, if you are frying it whole. Here we get it in cube sizes.
Soft tofu can be fried, I will give you step by step how to fry it. Cut it into small pieces befoe frying.
The very soft and silken tofus, are good for steaming.
Cooking the Chinese method.
I think I have posted a recipe before on steamed spicy tofu.
Let me post you the link later.
How To Fry Soft Tofu
There are different kinds of tofu (extra-firm, firm, soft, silken, etc.). The best for deep frying is the soft tofu that is sold in big tubs . You can always freeze your fried tofu for use later.
At least 20 minutes before you're ready to start frying, lay out a thick layer of newspaper. About 1/2" should be sufficient.
Place a layer of paper towels on top of the newspaper.
Rinse your tofu blocks well, then slice them to the desired size. The bigger the block, the more soft white middle there will be. If you like your tofu more crispy and chewy, cut your pieces smaller.
Line up the tofu pieces on the prepared newspaper. The newspaper will absorb moisture from the tofu (and the paper towel will keep the newsprint from bleeding onto the tofu) this prevents explosions of oil that occur when you throw water into hot oil.
Lay a paper towel on top of the tofu and press gently to absorb moisture.
Heat oil in a large frying pan over medium to medium-high heat. The oil should be about half the height (the shortest side) of your tofu pieces, which will be enough to cover the full height of the tofu pieces once they're added to the pan. The heat you should use depends on your stove. You want the oil hot enough that a small piece of tofu thrown in immediately sizzles, but not so hot that the tofu brown too quickly (or burn).
Once the oil is hot enough, slide the tofu pieces into the pan. Do not just drop the tofu in as the hot oil might splash up and burn you. Add enough tofu to cover the surface area of the pan. Once the tofu are in, use a spatula to gently separate them (they like to stick onto each other at this stage). Don't squeeze the tofu too hard in the pan as they may release water and cause hot-oil-popping.
Fry until the tofu is nicely golden on one side, then flip them over. Once the tofu pieces are golden on all sides, fish them out and place them in a colander or bowl lined with paper towels to absorb the excess oil.
Freshly fried tofu ready . Once the tofu has cooled to room temperature, you can put them in freezer bags and freeze for later use.
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I cut my firm tofu like this to be fried:
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kuganka,two days weekend nala koncham busy aagitten,vanthu partha,aiyoo,i was not able to take my eyesfrm the forum for more than two to five minutes.
Highly surprised kuganka,unga menus and photos parthu.Chance illa kuganka.U r great!.
Kuganka,cabbage chutney recipe podunga plz.
Cabbage chutney never heard of it.How does it tastes?
Here is the link for the steamed soft tofu.
Try it P.S Tamby.
It is in Kugan's Kitchen 5, Page 71
http://forumhub.mayyam.com/hub/viewt...257364#2257364
Thanks, Kugan98
neenga pozhaichchukkuveenga! aunty-ai gavanichchaa uncle-ai pathi kavalai pada veNdaam? :lol:Quote:
Originally Posted by kugan98
(aunty is a pure vegetarian but she cooks meat for me -fish,chicken and shrimp! :) )
Aarthii, thanks for your compliments.
All of you are also great cooks.
Only thing is that you all are very modest.
I brag a lot :lol: Thanks Kugan98
CABBAGE CHUTNEY
Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped ( coconut optional)
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
tsp mustard seeds.
Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.
The fried ingredients before grinding.
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The Cabbage Chutney:
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Uncle, then aunty will enjoy better than you.
Mooch, non -vege is banned in our house.
Even my little one is very careful, when someone gives
her cookies or cakes. She will make sure that there is no eggs.
Thanks uncle, aunty is great.
Kugan98
kuganka,so sweet u are,adhukulla cabbage chutney post panitteenga.
Thanks kuganka.
Thanks a lot.
bkarthika, here I have posted your request.
You can do this with your left over idli flour or dosai flour.
ONION OOTHAPPAM
Ingredients:
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste
Method:
Soak all the ingredients for about 3 hours.
Grind the soaked ingredients to a smooth batter.
Oothappam batter should be little more thicker than dosai batter.
Add salt and beat nicely with your hands for 5 minutes.
Keep in a warm place to ferment for about 8 to 10 hours.
The Toppings:
Ingredients:
1 onion chopped fine
1 tomato seeds and chopped
1 fresh chillie chopped
1 tsp ginger minced well
2 tbs coriander leaves chopped
2 tbs grated carrot
Method:
Mix all the chopped vegetables together.
Heat the dosai kal.
Pour a ladle full of batter, and spread to make a thick oothappam
See that the oothappam is not very big.
Sprinkle little of the vegetable all over the oothappam
Press slightly with the help of the spatula.
Drizzle gingelly oil over and along the oothappam
Lowe the flame and cover the oothappam.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.
NOTE: The topping is our own wish.
You can add anything you want.
You can just add onions only and call it onion oothappam.
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Quote:
Originally Posted by NOV
NOV anneh, naan restaurant thiranthaal, neenga thaan engga chief chef :lol:
I know that you are a super cook.
It runs in your family.
I am only a jujubee.
Thanks, take care, Kugan98