Chilli Tofu [Video Recipe]

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Batter fried tofu tossed in a spicy Chinese influenced sauce

Batter fried tofu in a spicy chinese sauce with green capsicum

Has the football fever caught up with you? I know I'm reeling with it. How exciting was last night's match, the match swung the Portugal side and then the Spain side and unfortunately ended up a draw. An exciting match always demands exciting food to accompany it. And this Chilli Tofu is definitely as exciting as it gets. Batter coated Tofu fried crispy and added to a sweet, sour and spicy sauce influenced by Chinese flavors along with some green Capsicums or peppers.

In my last post, I showed you How to make Tofu at home!! And I made this Chilli Tofu following that exact recipe for Tofu.

Batter fried tofu in a spicy chinese sauce with green capsicum

Firstly, how do you like your Tofu? I personally LOVE fried Tofu. The first time I ate  tofu, I disliked it. But when I had it fried I was so hooked on. I now eat it in any form with relish. This Chilli tofu will convert any Tofu hater. Tofu is dipped in a simple batter made from corn flour or corn starch, ginger-garlic paste and red chilli powder or paprika. Pan fry the dipped Tofu. You can also deep fry it, but you know how I steer away from deep frying anything, so pan fried it was for me. 

The sauce is an extremely easy sauce. It is heavily influenced by Chinese flavors. It starts with sauteeing onions, garlic and green capsicum. In goes Soy Sauce and Sriracha Sauce. I like the tang and heat that Sriracha sauce brings in. If you don't have Sriracha Sauce, just use regular chilli sauce or tomato ketchup and increase the amount of red chilli powder you add. Thicken the sauce with cornflour and mix in the fried tofu. 

Who says Vegan food has to be boring? Serve this to all those who think so!! 

You can make this with Paneer if you want a vegetarian option following the same recipe.

Batter fried tofu in a spicy chinese sauce with green capsicum


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Chilli Tofu


Batter fried tofu in a spicy chinese sauce with green capsicumBatter fried tofu tossed in a spicy Chinese gravy.

Recipe Type:  Snacks
Cuisine:            Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2-3



Ingredients:


For the battered fried Tofu:


200 gms firm Tofu
3 Tbsp Corn Starch / Corn Flour
1 Tbsp All Purpose Flour (Maida)
1.5 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder or Paprika
Salt to taste
Water as required

For the gravy:


2 Tbsp Sriracha Sauce or Tomato Ketchup
2 tsp Red Chilli Powder
1 Capsicum
3-4 Tbsp Oil
Salt to taste
1.5 cups Water
1 finely chopped Onion


Method:


To make the battered fried Tofu:


1. Take the cornflour in a large bowl.
2. Add in flour, 1.5 tsp ginger garlic paste and 1 tsp red chilli powder.
3. Add half cup of water and mix well to form a thin batter. Add salt to taste.
4. Dice the tofu into bite sized pieces.
5. Dip the tofu in the batter until each piece is fully coated.
6. Heat 3 Tbsp Oil in a pan.
7. Once the oil is hot, add the tofu.
8. Flip the tofu when it browns on one side. When all the sides of the tofu are brown, remove from oil and keep aside.
9. If you are using a small pan, you can fry the tofu in batches.
10. Remove from pan and keep aside.

To make the gravy:


1. In the same pan that we fried the tofu, there will still be some oil left. Add finely chopped onion to it and fry until translucent.
2. Add ginger-garlic paste and fry until fragrant.
3. Add diced capsicum and saute for 2-3 minutes.
4. Add the soy sauce and sriracha sauce. Mix well.
5. Add 0.5 red chilli powder.
6. Add 0.25 cup water and boil for 2-3 minutes.
7. Add salt to taste.
8. Add the remaining batter used for dipping the tofu. Add it by the spoonfuls as the corn flour will instantly thicken the gravy.
9. If the gravy is thick, add more water, if it is thin, add 0.5 tsp cornflour mixed with 1 Tbsp water.
10. Boil the gravy for 3-4 minutes.
11. Add the fried Tofu and mix well.
12. Simmer for 2 minutes and serve hot.
13. This can be enjoyed as an appetizer or served as a side with fried rice or noodles.



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How to make Tofu recipe [Video Recipe] | Make Tofu without Nigari | Soya Paneer Recipe

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Make Tofu at home with Soy Milk or from scratch using dried Soya Beans

homemade fresh tofu made from soy milk and lime juice

There are some things you think you will never make in your life. It is time to strike off Tofu from that list.

There are two kinds of people in the world - one that LOVE Tofu and one that hate Tofu. You can either love it or hate it, but you cannot ignore it. For a long long time Tofu ruled over all the vegan cuisine. You just had to say vegan and tofu would magically appear on your plate. Today, with so many more options like tempeh, seitan and mock meats that are readily available, tofu's dominance may have reduced a little. But for me, Tofu will always rule. I've tried the others and unfortunately my adventurous palate did not find a liking to them.

Last week I shared a recipe on How to make Soy Milk from dried Soya Beans aka from scratch. I got an overwhelming response to that post, Thank you guys!! So this week I am taking it one step forward from there - Making Tofu at home from Soy Milk.  Making Soy milk wasn't difficult, making Tofu is even easier!!


FIRST, you need warm Soy Milk. Make your own or buy it from the store. Fresh soy milk will curdle easier than store bought as it has no stabilizers. But I'm sure you can work with the store bought one too, only, you may need a little more acid to get it to work.

SECOND, we will now curdle the milk. Traditionally Nigari or Magnesium Chloride is used to curdle the milk. While this gives a better texture, it is not something that is readily available to me. So I used the next best coagulant which works perfectly when I make paneer - Lime juice. The coagulant is mixed with water and added to the warm Soy milk and stirred until the milk curdles or splits. You should continue to stir until you see the milk solids. Then just cover and rest for a while until the coagulant does its magic.

THIRD, straining the curds. Use a clean cotton cloth like a muslin cloth. Strain out all the liquid and tie the curds up in the cloth.

FOURTH, pressing the Tofu. If you are a regular tofu maker, buy a Tofu Press. Or you can follow my video for a DIY way to make tofu press with readily available plates and boxes at home.

Tofu is READY!!

Tofu made with lime juice is slightly more crumbly than the one made with nigari. It is also firmer and not silken. You can scramble this tofu, bake this tofu or fry this tofu. While the other two are healthier, my personal favorite has always been fried Tofu. What is you favorite way to eat tofu? Leave me a comment.

Watch out for my next post, I have a fantastic recipe to use this beautiful tofu we just made.

homemade fresh tofu made from soy milk and lime juice

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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How to make Tofu | Making tofu without Nigari | Soya Paneer Recipe


homemade fresh tofu made from soy milk and lime juiceRecipe on how to make Tofu from fresh soy milk without using nigari. Making tofu using lime juice as coagulant. 

Recipe Type:  Main
Cuisine:            Asian
Prep Time:     5 minutes
Cook time:     45 minutes
Total time:     50 minutes
Yield:                250 gms

Ingredients:


1 litre Soy Milk
4 Tbsp Lime Juice
1 cup Water

Method:


1. Heat the soy milk in a pot until bubbles appear.
2. Mix the lime juice in the water.
3. Add half of the lime juice water and stir in a figure of 8 for 8-10 times.
4. Remove from heat and add the remaining lime juice water and continue to stir in figure of 8 until the milk curdles and you can see the milk solids.
5. Cover and rest for 15 minutes.
6. Strain using a clean muslin cloth.
7. Place in a tofu press and add weight. Keep it pressed for 15-20 minutes.
8. If you don't have a tofu press, you can make it yourself at home as shown in the video.



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10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

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A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!



Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day? 

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!! 

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]


Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric.  It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

susla oggarne murmura kadle puri puffed rice breakfast vegan


2)  Bread Upma [Vegan]


My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.



3) Tomato Omelet [Vegan] 


Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.


4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]


This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]


If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]


My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

7) Vegan Zucchini Frittata [Vegan]


Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]


This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa  [Vegan Option Available]


Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan. 

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available] 


Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]

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Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Steamed cups made from rice semolina

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

Steamed cups made from rice semolina

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

Steamed cups made from rice semolina

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Battalu Kadabu


Steamed cups made from rice semolinaSteamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:


2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:


1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.


Steamed cups made from rice semolina


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Soy Milk Recipe | How to make Soya Milk from Soya Beans [Video Recipe]

Yum

Make your own vegan Soya milk from scratch using dried soya beans!

Soya milk made from dried soya beans

I'll be honest, I'm not a vegan and even less of a milk drinker, but even I love the idea of making my own Soy Milk

Last year, Gee decided to try out veganism for a short while, and she kept buying these little cartons of Soy milk to add to her tea. Almost every soy milk out there is flavored for direct consumption and we had to look high and low for a plain natural one with no flavors. While we did find them eventually, they still had stabilizers to increase the shelf life of the soy milk. And that got me searching for recipes to make soy milk at home, so she wouldn't need to consume all those chemicals. That is when I first made Soy milk. 

I am a cook-from-scratch kind of person, and I like knowing all the ingredients that go into my food. It also gives me a lot of perspective on the effort that it takes to make a certain item that I may have not even a fleeting thought to before. And add to that making Soy Milk is so easy. If you are lactose intolerant or vegan and use Soy Milk regularly, then I highly recommend making it at home.

Soya milk made from dried soya beans

Why you should make your own Soy Milk:

  • It is additive free
  • It is so much cheaper. Oh yes, the Soy Beans cost me Rs.16 for 200gms and it yielded one liter of Soy Milk. That is actually much cheaper than the regular cow's milk I buy. 
  • You can flavor it how you like it
  • You can keep it sugar free or add sugar depending on your liking
  • It is FRESH...
You can use this Soy milk in your coffee, in your cereal and for baking vegan dishes. It can be used to make Tofu too. I will be posting the recipe to make Tofu very soon, watch out for it. You can store this Soy milk in the fridge, however, I suggest consuming it within 2-3 days.  

Be warned, homemade fresh Soy Milk has a strong smell of soy unlike the packaged soy milk. You can add a teensy bit of vanilla to the milk if you find the smell overpowering. 

Soya milk made from dried soya beans

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Soy Milk Recipe


Soya milk made from dried soya beansHow to make Soy Milk from Soy Beans. Vegan milk. Recipe to make soya milk from scratch.

Recipe Type:  Beverage
Cuisine:            Asian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     9 hours
Yield:                1 liter

Ingredients:


1 cup dried Soya Beans (200 gms)
10 cups Water

Method:


1. Soak the soya beans in 4 cups of water for 8 hours.
2. Drain out the water after 8 hours.
3. Add the soya beans to a blender with 2 cups of water and blend to a smooth paste.
4. Boil 4 cups or 500 ml of water in a large pot.
5. Add the soya bean paste to the water and allow it to come to a boil.
6. Lower the heat and simmer for 10 minutes.
7. Keep stirring with a wooden spoon in between. Keep an eye on the pot, because soy milk has a tendency to overflow.
8. After 10 minutes, remove the pot from heat and strain using a juice strainer or a muslin cloth.
9. Store in a clean vessel in the fridge for 2-3 days.

Soya milk made from dried soya beans


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