22 February, 2012

Crispy Sweet n Sour Achari Tofu



I am cooking and cooking big time recently. Two reasons, firstly, the winter has tied me down at home and that deflects all my creative energy towards cooking. Secondly, my new Lodge Cast iron pan and skillet. I just can't stop cooking in them. They make the food tastier and healthier. Plus, they are so easy to maintain and are keeps for life. Believe me, when my grandmother asked me to take some of her 40 year old cast iron pans, I laughed saying that they looked charred and old. But know for sure I know, they are as good as gold.

My weight loss is going sooo slow and I am slacking. I need motivation and pepping up. Is any one interested in a month's food buddy weigh loss help program? I thought it would be great to keep each other motivated. Writing posts on low fat healthy recipes, exercise plans and personal tip of toning and keeping one self healthy. I really need the help and would love it if you guys would join. Leave a comment with your email and I will send you guys a mail explaining what I have in mind.

Now to the recipe, thanks to Sharmi for her inspiration through her paneer achari tikka post. I did use the masala in her post but make a completely different dish with a week old tofu in the refrigerate.



Ingredients:-
4 tofu slabs cut into triangles
1/4 cup of basmati rice
1/4 cup of maida/APF

To grind:-
1/4 cup of mint and coriander leaves
1 shallot
2-3 green chillies
1 garlic pod
1 tsp tamarind
1 tbspn of panch puran masala
Salt to taste

Sweet and sour sauce made using this recipe

Method:-
Grind the ingredients to make it a sauce consistency paste.
Marinate the tofu triangles for about an hour in the paste.
Grind the rice to a powder and keep aside.
Heat the oil in a cast iron skillet.
Roll the tofu in maida and then roll again in the ground rice.
Fry the tofu on all sides until golden brown and crisp. (you can serve these as  appetizers with hot sauce)
Pour the sweet and sour sauce on the tofu and serve.


Crochet is going on well. I am making my first afghan and super excited about it. It kinda beats my stress level down and I am in peace once again. I loved the below book that I am reading for Amo, he loves it too. The book subtly teaches kids how the whole family works together in making a perfect home and how considerate they are towards each other.  I love the way it rhymes and seems so traditional. Amo simply loves the peek-a-boo holes. He is so thrilled to put his wrist through it and wonder.


8 comments:

Prathibha said...

I was wondering what would basmati rice do in this dish..hmm...did not expect that it would turn to a powder to make it crisp..ha ha..looks nice n yummy dish

Farah said...

perfectly done!....usually my tofu breaks while cooking! :(

RAKS KITCHEN said...

I am not a big fan of tofu, but sure I can eat if it is cooked this way! Good to see you back and loved ur pics, great as usual :)

Joanne said...

That tofu looks so crisp and tasty! I wouldn't be able to stop eating it!

Padhu said...

Looks yummy!

maha said...

wow..so sweet and yummy.....looks awesome

u have a nice space vth tasty recipe.visit mt when u find time.
www.mahaslovelyhome.blogspot.com

Shri said...

Prreti, looks fab and will work as a really 'filling' appetizer. Why the rice powder? Any special significance...why not the usual batter? Thanks!

Preeti Kashyap said...

@shri : rice makes the batter super crunchy. it is substitute to bread crumbs. marinade...just wanted get out of the usual and made it tangy!