Tofu Masala!!!

Tofu is a cheese from Soya Milk. I tasted tofu for the first time and liked it. This is also good for people having cholestrol who cannot eat Paneer. This has no cholestrol.

Serves 2 persons
Ingredients
Silken Tofu - 100gms (at room temperature)
Onion - 1no
Tomato - 2nos
Ginger Garlic paste - 1/2 tspn
Garam Masala - 1/2 tspn
Red chilli Powder - 1/2 tspn(As per your taste)
Turmeric powder - a pinch
Milk - 1/2 cup(Slim)
Kasoori Methi - a pinch
Olive Oil - 1/2 tspn
Salt
Sugar - a pinch(Optional)

Preparation Method
Chop onion and tomato into small pieces. Save around 1 tablespoon of each for later use.
Grind Onion, tomato, ginger garlic, turmeric powder, red chilli powder in a blender or mixer into fine paste with little water.
Heat a Kadai/wok, add oil, add onion, tomato and saute till its soft. 
Add the grounded mixture and allow it to boil.
Add garam masala, kasoori methi and mix well.
Add milk and allow it to boil. When its going to be thick.
Cut tofu into small pieces and add it. Just boil once and off the stove.

Serve it with hot chapathis or rotis.

Notes - You can use coriander leaves if you dont have kasoori methi.

Dates Milkshake!!!

This is a simple milkshake prepared for my son, who sometimes doesnot eat food properly. This is combi of iron and calcium. This can be had by anyone with haemoglobin

Ingredients
Dates - 3 nos(Deseeded)
Milk - 1 cup (boiled and cooled)
Sugar/Honey - 1/2 tspn.


Preparation Method


Soak dates in 1/4 cup of warm milk for about 1/2 n hour. Then grind it in blender or mixie with sugar and milk. Transfer it to a tumbler/glass.

Serve it warm or chill.

Notes -  You can increase the no of dates according to the size of tumbler.

Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Ingredients
Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn
Salt


Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.