Tofu by the beach

When I sat down to write this post, I was thinking about the last 10 years of my life! Who knew I would start writing a food blog? Who knew that I would even start to enjoy cooking? If you had asked me even around 5 years ago, although I loved food, I was far away from cooking. Only after I came to Singapore I was exposed to all the different cuisines and it evoked a curiosity every time I went to any restaurant – ‘Wow this is yummm! How did they cook it?? What spices/herbs have they used?’ And soon enough I felt the desire to cook tastier meals and discovered that cooking good food at home doesn’t necessarily have to involve hours of cooking or hundreds of ingredients 🙂

If you think about it, there are several dishes which can can be put together very quickly with things you have at home or commonly find in stores, which makes each meal, each day, a happy event 🙂

I had a box of tofu in the fridge along with some vegetables and it gave me an idea – what if I use Tofu and cooked it in a different style? So today’s recipe is a  quite a unique combination of tofu and middle eastern style of cooking!  Although the combination  is different, you won’t be disappointed at all with the end result 🙂

Pic 8

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 4

Ingredients:

Olive oil – 3 tablespoons

Tofu – 300 g, crumbled

Eggplant – 1 medium, cut into 1.5 to 2 inches long pieces

Carrot – 1 medium, cut into 1 inch long pieces

Onion – 1 medium, chopped

Garlic – 4 to 5 cloves, cut into horizontally into pieces

Feta Cheese – 80 g Raisins – 1.5 to 2 tablespoons

Walnuts – 1.5 to 2 tablespoons

Spice Mixture – Mix 1 teaspoon each of turmeric powder, chili powder, coriander powder, cumin powder, cinnamon powder, crushed cardamom and ground pepper to make the spice mixture

Coriander leaves – a handful, chopped

Salt – to taste

Pic 1 Pic 2

Step 1: Heat 2 tablespoons of olive oil in a U-shaped vessel or pan. Add the spice mixture, onion and garlic. Mix well and cook for 2 minutes. Pic 5

Step 2: Add the eggplant and carrot and cook for another 5 minutes until the eggplant and carrots have softened.

Pic 4

Step 3: Add half of the crumbled cheese and mix well (do not cook for more than a minute). Add salt as required. Turn off the stove. The eggplant mixture is ready.

Pic 6

Step 4: Preheat the oven at 175 degrees for 10 minutes. Take an ovenproof dish and grease it with the remaining 1 tablespoon of oil. Arrange the cubed tofu neatly on the ovenproof dish side by side. Spread the eggplant mixture to uniformly cover the tofu. Sprinkle rest of the crumbled cheese on top. Squeeze in a few coriander leaves in between if you wish (do ensure that the tofu doesn’t break in doing so).

Pic 11

Step 5: Place the dish in the oven and bake it for around 20 minutes (until the tofu has browned lightly). Garnish with few more coriander leaves (optional) and serve hot as a standalone dish or with bread. A few tips:

  • You can use cottage cheese (paneer) if you don’t have tofu.
  • Add almonds or other nuts too as per your preference.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

Pic 9

 

Related articles

Enhanced by Zemanta

Fish in Turkish style (Pilaki)

Collage 3

Turkey has been one of the most fascinating countries I have visited till date. Starting from the people to the food! Yes, I loved the food and even 10 days at a stretch seemed too less a period!

Hence, after my return, I wanted to try my hand at Turkish food. I tried out some of the mezze appetizers and it turned out to be quite good! We’ll come to that later.

I’m sure fish is a favorite to many of you and Pomfret…. yummm! ‘Pilaki’ in Turkish refers to a dish cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar and olive oil. Fish Pilaki is quite a popular dish there and I chose Pomfret for this one. I’ve tweaked the recipe a little bit to suit my style.

As for the taste of this dish, this is definitely yummmmm! So just go for it!

DSC02475

Serves: 2 – 3

Preparation Time: 10-12 minutes

Cooking Time: 30-35 minutes

Ingredients:

Olive Oil – 3 tablespoons

Pomfret – 2, big sized. You can use smaller ones as well depending on the size of your oven dish. 

Potato – 1 big or 1-2 medium, diced

Carrot – 1 big, chopped

Red or Yellow pepper – 1, cut into small square like pieces

Onion – 2, chopped

Tomato – 2 large, chopped / Tomato juice

Garlic cloves – 3 to 4 cloves finely chopped

Green Chilli – 2, seeded and chopped

Lemon – 1 to 2, juiced

Bay leaves – 2-3

Sugar – 1 teaspoon

Ground black pepper

Parsley/Coriander leaves – to garnish

Salt – to taste

DSC02459DSC02454DSC02452DSC02451DSC02460DSC02448DSC02463DSC02462DSC02461DSC02456

Step 1: Cut the fish on the top and bottom carefully without cutting the backbone.

DSC02464

Step 2: Heat oil in a pan. Put the onions, garlic and chilli and cook until soft. Meanwhile, pre-heat the oven to 170C/ 3250 F for 5-7 minutes.

DSC02466

Step 3: Add the carrots and potatoes and cook for another 3-4 minutes. Stir in the tomatoes, sugar and bay leaves.

DSC02469

Step 4: Add around 2 cups of water and bring to boil. Lower the heat and cover the pan, let cook for 5-10 minutes, until the vegetables are soft. Make sure you don’t cook for too long, else the vegetables may become mushy. Add salt and pepper according to taste.

DSC02471

Step 5: Place the vegetables at the bottom of an oven proof dish and place the fish on the top. Cover the fish with rest of the vegetables over them. Pour in the lemon juice on top making sure it covers the fish properly. Put a few parsley/coriander leaves on top.

DSC02473

Step 6: Place the dish in the oven for around 20 minutes or until the fish is cooked. Remove from the oven and allow it to cool. Garnish with parsley/coriander and serve hot with bread or rice.

DSC02475

Tips to adapt:

  • You can use other fish like Mackerel, Shellfish, mussels etc as per your taste, instead of Pomfret.
  • If you don’t have olive oil, you can use vegetable oil as well.
  • For a vegetarian option of this dish, replace fish with beans.