#tofu masala recipe in hindi

[najia-cooks]

Vegan lal chaman / लाल चमन (Kashmiri paneer dish)

Lal chaman, or lal paneer (लाल पनीर), is a dish consisting of shallow-fried cheese (paneer) in a water-based gravy thickened with ground fennel. It gets its name from the Hindi "lal," meaning "red." Some recipes achieve the dish's typical bright red color with the help of tomatoes, but this is a modern variation—for traditionalists, the dish should get all of its color from ground Kashmiri chilis. Lal chaman shares several common features with other Kashmiri dishes: the cooking oil used is mustard oil; due to influence from the Kashmiri Pandit community, it does not include garlic or onions; because fresh ginger was historically unavailable in Kashmir, it uses ground ginger.

This vegan recipe uses a glazed tofu to produce a chewy, cheesy paneer. The combination of chili, fennel, black cardamom, clove, and ginger produces a robust, earthy, mildly spicy base for the tangy 'cheese.'

Recipe under the cut!

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Ingredients:

For the paneer:

1 10-14oz block firm tofu

1 Tbsp apple cider vinegar

1 Tbsp white miso paste

½ tsp salt

Mustard oil, or other neutral oil, to fry

For the dish:

3 Tbsp mustard oil

2 Indian bay leaves (tej patta)

1 black cardamom pod (badi elaichi / moti elaichi)

3 cloves (loung)

2 1/2 tsp very finely ground fennel (saunf)

1 tsp ground ginger (sund)

1-2 Tbsp Kashmiri red chili powder (lal mirch)

Salt to taste

Pinch asafoetida (hing)

2” piece (3g) Ceylon cinnamon (dalchini)

1 1/2 cup (350mL) water

Essential to this dish are Kashmiri chili powder, fennel, and ginger, with clove and black cardamom also being near-ubiquitous. Other frequent inclusions are hing, bay leaf, cinnamon, coriander, green cardamom, and garam masala, as well as tomato puree and even yoghurt.

Kasmiri red chili powder is relatively mild in heat but vibrant in color; it can be found in a halal or Asian foods store, labelled “Kashmiri chilli powder” or “mirchi.” You can also remove the stems and seeds of dried Kashmiri chilis and grind them into a powder yourself. Made with 1 Tbsp chili powder, the dish is to my taste very mild; however, if you don't tolerate spice well you may replace some of the chili powder with paprika. If you can't find Kashmiri chili powder, replace it with 1 part ground guajillo or cayenne to 3 parts sweet or smoked paprika.

Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

When testing this recipe, I found that the fennel had to be very finely ground for it to have the necessary thickening quality for this dish. If you’re grinding fennel from seeds, be sure to be very thorough.

Note that asafoetida may not be gluten free, depending on whether it is cut with flour.

Instructions:

1. Cut tofu into pieces 2" x 2" x 1/2" (5cm x 5cm x 1cm) in size. Whisk vinegar and miso paste together in a large bowl until well combined, then add tofu pieces and mix gently to coat.

2. Heat 1/4" (1/2cm) mustard oil in a large pan on medium. Add tofu and fry, turning once, until deep golden brown on all sides.

Typically paneer would be kept in water to avoid drying out at this stage, and paneer soaking water would be added later in the cooking process. I haven’t found this necessary or helpful with tofu.

3. Remove most of the oil from the pan, leaving 3 Tbsp to 1/4 cup. Add hing and allow to sizzle briefly. Add whole spices (black cardamom, cinnamon, bay leaf, cloves) and fry for a minute until fragrant.

4. Mix mirchi with a couple tablespoons of water. Reduce heat to low and add mirchi paste; fry for 30 seconds until fragrant. Add ground fennel and ginger and stir until well-combined; the mixture should begin to thicken. Continue frying until the water has evaporated out and colored oil begins to sizzle around the sides of the mixture.

5. Add 1 1/2 cup (350mL) water and salt to taste and raise heat to bring to a boil. Reduce heat and simmer for 10 minutes, uncovered, until thickened (a spatula pushed along the bottom of the pan should make a track that holds for several seconds). Add paneer and optionally simmer for another couple of minutes. Serve with rice.

The dish will look duller at first; the bright red colour appears when it is allowed to rest and a layer of red oil rises to the surface.

[rudrjobdesk]

Tofu Masala Recipe: डिनर में खाएं टोफू मसाला, पनीर का स्वाद भूल जाएंगे

Tofu Masala Recipe: डिनर में खाएं टोफू मसाला, पनीर का स्वाद भूल जाएंगे

टोफू मसाला रेसिपी (Tofu Masala Recipe): बहुत सारे लोग दूध या उससे बने प्रोडक्ट्स का सेवन नहीं करना चाहते. वीगन डाइट फॉलो करने वाले लोग प्लांट बेस्ड प्रोडक्ट्स खाते हैं. इस डाइट में पनीर के विकल्प के तौर ��र टोफू खाया जाता है. आपको बता दें कि टोफू को सोया पनीर भी कहा जाता है. बहुत सारे लोगों को इसका स्वाद पसंद आता है. अगर आप भी टोफू का स्वाद चखना चाहते हैं तो आप इससे बनी डिश बना कर ट्राई कर सकते…

[curutquit]

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Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, soyabean ke kofte. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Hi friends.this channel is made to show you all desi indian food recipe in one go. Soyabean Ke Kofte Recipe In Hindi - iss video mein aap bahut hi asan tarike se Soyabean Ke Kofte Recipe jonoge. ye recipe Soyabean Ki Sabji banane ki bahut. Is video me aap janenge ki soyabean ke kofte kese banaye bilkul asaan tarike se hotel ki tarah or ye bilkul asaan tarika h hamare.

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To get started with this recipe, we must first prepare a few components. You can cook soyabean ke kofte using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Soyabean ke kofte:

{Prepare of For making kofta.

{Get of Soyabean.

{Make ready of Boiled potato.

{Make ready of gram flour.

{Get of salt.

{Prepare of chopped coriander leaves.

{Get of Green chilli.

{Get of ginger.

{Take of Cooking Oil for deep frying.

{Take of For making curry.

{Take of onion.

{Get of tomato.

{Prepare of garlic pods.

{Prepare of ginger.

{Make ready of peas.

{Make ready of salt.

{Make ready of red chilli powder.

{Make ready of turmeric powder.

{Get of coriander seeds powder.

{Make ready of Garam masala.

{Make ready of chopped coriander leaves.

{Get of cooking oil.

{Get of water.

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Steps to make Soyabean ke kofte:

Grind 1 bowl of Soyabean chunks in a mixer to a coarse powder..

Mash boiled potatoes and it in Soyabean chunk powder. Add 2 tb spoon gram flour, salt, chopped green chilli, grated ginger and mix well. Apply little oil and Knead a dough..

Make lemon size balls..

Heat oil in a karahi and put koftas in it and deep fry till golden brown..

Remove it in a plate..

Wash and Chop onion, tomato, ginger and garlic and grind to a fine paste. Heat 2 tb spoon cooking oil in a karahi and put paste and cook till oil leaves the karahi. Now add salt, turmeric powder, red chilli powder, garam masala and coriander seeds powder and sauté for 30 seconds. Now add Peas and cook for 5 minutes..

Add 2 bowls of water and boil it till boiling point..

Add koftas and cook for 2 minutes..

Serve hot with chapatti or rice garnished with chopped coriander leaves..

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