http://www.egglesscooking.com/2008/09/17/baked-tofu-indian/
This turned out super yummy.
Here're some minor changes I made, to her recipe.
-I used juice of an entire green lime
-I halved the amount of oil to 1.5 TBS (instead of 3)
-I didn't have a gallon ziploc bag and used a half gallon one
-I didn't have extra firm tofu on hand, and used firm, instead (this I was a little concerned about, but the concern was unnecessary!)
I baked it for 25 minutes. The marinade, prior to putting th tofu into it, was AMAZING itself. I plan to make it as a dressing the next time I am looking for a desi dressing.
This could be a really good appetizer, or addition to a salad. AFter-school snack too.
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3 comments:
Wow..kids love it, then shd try it!
with ref to capsi paripuu comment at Raagas..to hv crumbly texture,
1. Grind wt minimum water, to coarse texture.
2. Steam as she said for ten mins, cool for half an hour, without lid, once cool, it dries n becomes crumbly when mashed with fingers.
Rgds- Purnima.
hey... you responded to my pesto recipe saying A made it... and you asked for more one dish meals without eggs... my pesto didn't have egg... so which one were you talking about?
Thanks for trying the recipe Deepa. Actually I was also thinking of reducing the oil, the next time I bake it.
Reg. the kanji, I pressure cook cracked wheat, and also add pepper powder and cumin. After opening the cooker, I add the required amount of salt and buttermilk.
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