Posts Tagged ‘vegetarian meals’

Orange Tofu Dumplings

Orange Tofu Dumplings

Winner of the weekly Guilt Free contest makes some innovative tofu and rava dumplings stuffed with spinach, mushrooms and walnuts. Dipped in a zesty orange sauce.
Ingredients :
For the dumplings:
=: 2 cups tofu, mashed
=: 2 Tbsp wheat rava
=: 1/4 tsp pepper powder
=: 1/2 tsp ginger garlic paste
=: 4 green chillies, chopped
=: 1/4 tsp green cardamon powder
=: Salt to taste

For the stuffing:
=: 1 bunch spinach, chopped
=: 25 gms mushrooms, chopped finely
=: 10 gms walnuts, sliced
=: 6 prunes, chopped

For the orange sauce:
=: 1 cup orange juice
=: 1 tsp garlic, chopped
=: 6 green chillies, chopped
=: 1/4 tsp jeera powder
=: 1 tsp corn flour
=: Coriander leaves, chopped, for garnishing
=: 1 tsp oil
Orange Tofu Dumplings
Method :
For the dumplings:

=: Cook the rava with water. Keep aside.

=: In a bowl mix all the ingredients for the dumplings and rava. Mix well. Keep aside.

For the stuffing:

=: In a kadhai heat 1/2 tsp oil. Saute mushroom, spinach, walnut and prunes. Keep aside.

=: Make the tofu dumplings by stuffing little mushroom filling in the centre and shallow fry them with oil. Keep aside.

For the orange sauce:

=: In a kadhai add 1/2 tsp oil, saute garlic and green chillies for 1 to 2 minutes. Add jeera powder and salt and pour the orange juice and cook for 2 minutes.

=: Add corn flour paste when little thick. Add the dumplings and cook until the sauce coats the dumplings.

=: Garnish with green coriander.

=: Serve hot.

Pineapple Pachadi

Pineapple Pachadi

A pineapple chutney, that’s chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.

For the pachadi:
1) 1 cup coconut
2) 2 cups ripe pineapple, chopped
3) 2 green chillies, slit (deseeded)
4) 2 inch piece of ginger
5) Salt to taste
6) 1/2 cup water
7) 2 dry red chillies
8) 1 tsp mustard seeds, crushed
9) 1 cup yoghurt

For the tempering:
1) 1 Tbsp oil
2) 1/2 tsp mustard seeds
3) 2 whole dry red chillies
4) A bunch of curry leaves


For the pachadi:
1)Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.
2)Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple.
3)Let it boil, then remove from the flame.
4)Add beaten curd and mix well.

For the tempering:

1)Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.
2)Serve with appams and stew.