Red dosa

DSC07584-001
DSC07577-001

Another version of the Indian pancake. I had soaked enough grains for 2 batches.

DSC07555-001

That was the occasion to cook these long red peppers. They are not hot at all.

2013-08-12

Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.

DSC07572-001

Okra.

DSC07571-001

Scramble tofu with basil, black pepper and salt.

DSC07574-001

Goya bitter cucumber.

DSC07558-001

I made coffee jelly (with agar).

DSC07568-001

Served as dessert, sprinkle with cinnamon and nutmeg.

DSC07560-001
DSC07580-001

Broccoli basil dosa

DSC07477-002

DSC07485-001

An Indian style pancake with *local* produce. That would be a breakfast, that’s great for a hot hot day brunch too.

2013-08-11

For the batter, rinse and soak lentils with brown rice, at least overnight. My ration 1:1 is high in lentils, I like it.
The next day, put the mix in the blender, add salt, turmeric and a little baking powder.

2013-08-111

Add cut broccoli stalks and shredded basil. Mix a little more. If you have some broccoli florets you can cut them and add in the batter without remixing.

DSC07450-001

Cook thick crepes.

DSC07464-002

2013-08-112

Summer kabocha, boiled then refried with spices, onion, ginger, garlic.

DSC07457-001

Completed with edamame beans.

DSC07472-001

DSC07468-001

DSC07467-002

Tofu : tout !

Reblog from the “tofu page”

It’s compilation on the tofu topic…I add data regularly.

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….

Bottom line : If you like firm tofu…

Read more (click here)

5 minute lentil aubergine curry

That’s not ready in 5 minutes, but that took only 5 minutes of my time to prepare.

2 minutes :

Aubergines, steamed in the micro-wave.

Red lentils, boiled in the quick program of the rice cooker.
Then I cut onion, garlic, ginger, put to fry on slow heat with laurel, chili and cardamom.

***I disappear***
15 to 20 minutes
***I’m back***

2 minutes :

Add the cooked veggies, tomato paste, salt, powder spices (turmeric, paprika, pepper).

1 minute :

Reheat. Garnish.

My vitamin supplement. I eat a few nuts and dry fruits everyday. They become a topping today,

Tofu and faux tofu

It’s compilation on the tofu topic…

Tofu is soy milk curded with nigari. But some other products not based on soy milk are called tofu because of their texture and appearance.
Tofu ? dofu ? toufu ? doufu ? The only proper spelling is 豆腐. It’s a matter of transcription. The “t” tends to become a “d” in second part of words in Japanese. And in Chinese it’s written “d” and you read “t”. And the “o” is long.

Choosing tofu :

There are huge differences of quality. It can be delicious or absolutely terrible. I wouldn’t want to eat again in this life time all the weirdly packaged tofus I have eaten in Europe and North-America. Maybe I had bad luck. Also in the US, the soy is GMO.

The second thing is you have to buy the right type.
Most Westerners don’t really understand the different types, and I’ve been there too. So maybe this can help. It’s a simplification, but start here :

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except in Okinawa, were Japanese and Chinese traditions cross their path. So here it is called 島豆腐 shima tofu, “island tofu“, and in Osaka, I have to buy in “ethnic stores”.
The 3 are made with different recipes.

Bottom line : If you like soft tofu, buy it from a Japanese maker (well, a maker making ingredients for Japanese cuisine as of course it’s not a question of nationality). If you like firm tofu, buy it from a Chinese or an Okinawan maker. Other Asian countries tend to make the firm varieties traditionally.

Gourmande’s home-made tofu :

Basic recipe :
ultra fresh torori tofu (from soy milk and nigari)

zaru-dofu (basket tofu)

Island tofu (very firm tofu)

************
Gourmande’s home-made faux tofu

tamago dofu (egg tofu)

home-made sesame tofu (gomadofu)

yellow tofu or Shan tofu (from chick pea)

edamame tofu (from green soy beans)

Tofu bought in Osaka :

It’s a small sample. I can find many sorts. There are 3 tofu makers just in my street…

kinu-dofu (silky tofu)

momen-dofu (cotton tofu)

Okinawan tofu (super hard)

Yuzu tofu (citrus flavor)

koya-dofu (freeze dry tofu)

fresh yuba (sheets of tofu)

abura-age (usu-age type, fried sheets of tofu)

goma dofu (sesame flavored soy milk tofu)

goma dofu (sesame tofu, not a real tofu)

**************************************
RECIPES WITH TOFU
**************************************

dengaku (tofu skewers)

yudofu (Kyoto boiled tofu, hot pot)

mabo dofu (Sichuan style, several recipes)

age-dofu (fried tofu)

inari sushi (in abura age pockets)

champuru (Okinawan tofu with scramble egg)

chigae (Korean spicy tofu soup)

tofu steaks

u no hana (tofu fibers in tabouleh)

Tofu can also be an ingredient for desserts.

Saffroned masoor dal

These 2 are good friends.

They give you a bowl of vegan proteins and hot yellow flavor.

Masoor dal, red lentils are so thin that they cook in a few minutes. Maybe 12, well check at 10 and take away the foam…

I boiled them with onion, a little curry powder mix, a bit of clove, a dry chili. On the way added shimeji mushrooms and at the end yellow paprika.
The dals turn yellow when they are ready.

Add the saffron, salt, let it wait a few minutes. Color and flavor spread around.

Serve topped by a little saffron and a good drizzle of olive oil.
That’s really delicious.

2 servings (100g of dry dal)

Cal 471.5 F6.2g C79.2g P32.2g