Curried Tofu with Rice

Tofu curry with rice has become a staple lunch menu for the kids. Bursting with vegetables and mildly flavored, it tastes good both served hot and at room temperature.

1 packet  firm tofu diced
1 can low fat coconut milk
1-2 teaspoon curry powder
1 teaspoon turmeric powder
1 small onion thinly sliced
1 teaspoon grated/finely minced ginger
1/2 cup broccoli florets
1/2 cup cut carrots
1/2 cup diced bok choy
1/2 cup diced celery
1 teaspoon olive oil
2 tablespoon peanuts
Salt to taste

In a large skillet, heat the oil. Add ginger, onion and turmeric powder, saute until the onion turns soft and translucent. Add the broccoli, carrots, celery and bok choy. Cook until the vegetables are tender. Add tofu, curry powder, salt and coconut milk. Stir and and cook for ten minutes until all the flavors blend. Before serving, sprinkle peanuts and serve with white or brown rice. Enjoy !

Black Eyed Beans Chaat

1 C Black Eyed Beans
1 tsp oil
1 tsp Cumin (Zeera)
1/8 tsp (pinch) Asafoetida (Hing)
1 tsp salt
1/4 C tomato -- chopped
1/4 C onion -- chopped
1/4 C cucumber -- chopped
2 tsp lemon juice
cilantro for garnish

Soak the beans in 2 C water, for an hour.  Do not drain. Pressure cook them on high for one pressure and 3 mins on low.  Let the pressure release naturally.  Meanwhile, chop the onion, tomato and cilantro.  Heat the oil, and add the asafoetida and cumin.  Turn the heat to low, and add in the beans and the salt.  Saute, make sure that the water from the beans dries.  Once the beans are dry, take them off the heat. Garnish with onions, tomato, cucumber and cilantro, and add in the lemon juice.

Enjoy like a chaat, or for breakfast, with a slice of sourdough.

Black Eyed Beans (Lobhiya, Raungi)

1 C Black Eyed Beans (Lobhiya/Raungi)
2 tsp Oil
1 tsp Cumin (Zeera)
1/8 tsp Asafoetida (Hing)
1 tsp Salt
2 Tomatoes, medium sized
1/2 tsp Ginger
1 Small green chile

Soak lobhiya in 2 C of water for an hour.  Add 1/2 C more water, and pressure cook (1 whistle, and 3 minutes on low heat after that).  Let the pressure release naturally.
Meanwhile, grind the tomatoes with the ginger and green chile.
Heat a pan, and then add oil to it.  When the oil is hot, reduce the flame to low.  Now add the asafoetida, then the cumin, and swirl them in the oil.  Immediately follow with the tomato puree.  Cook the tomato puree on medium low heat, stirring occasionally, until much reduced (the oil will glisten on the tomatoes).  Add in the boiled lobhiya and salt.  Stir, and it is ready to eat!

Accompaniments:  Eat with chapati, or with a piece of sourdough bread.