Welcome to Wonderfully Vegetarian - a down-to-earth cooking experience based on my kitchen exploits! Are you under pressure? Guests are coming at short notice, perhaps? Not enough ingredients, not much time to plan? Then you have landed at the right kitchen!!! I will gladly help you figure out a "Guest approved" tasty menu with waht ingredients you have and at a short time! No more hazzled faces! Be prepared for your guests with a Cheerful, worry-free happy cooking!!!!
Welcome to Wonderfully Vegetarian - a down-to-earth cooking experience based on my kitchen exploits.
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. -- Albert Einstein
You must have heard "Kalyana Samayal satham" song at some point. Well, may be not quite there, but I certainly hope the posts in this blog enrich your cooking experience and lets you approach cooking with a SMILE, rather than as a chore or a rules to follow regimen. Anything Vegetarian goes, ONLY criterion: The end product MUST taste good - to those you are serving.
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Welcome to Wonderfully Vegetarian - a down-to-earth cooking experience based on my kitchen exploits! Are you under pressure? Guests are coming at short notice, perhaps? Not enough ingredients, not much time to plan? Then you have landed at the right kitchen!!! I will gladly help you figure out a "Guest approved" tasty menu with waht ingredients you have and at a short time! No more hazzled faces! Be prepared for your guests with a Cheerful, worry-free happy cooking!!!!
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Monday, February 1, 2010
TOFU VENDAYA KUZHAMBHU - டோபு வெந்தய குழம்பு!
In thouroughbred South Indian families, hardly anyone can pass a vendhya kuzhambhu without their taste buds jumping!
So it was one day I was preparing this kuzhambhu and thought why not some tofu too?
Now for the recipe:
Firm tofu is good for this. Cut it into nice cubes.
Make tamarind water as needed and keep.
Take a handful of manathakkali, 2 spoons toor dal, 1/2 spoon mustard seeds, 1/4 spoon fenugreek seeds and 5-7 red chillies.
If you are fond of onions, you can substitute onions for manathakkali.
Take a sauce pan, and heat some oil in it. Add the above ingredients and let it pop.
Add the cut tofu and saute for a few minutes.
Now add tamarind water, sambhar powder, turmeric powder, salt and let it boil.
When consistency is good, add asafoetida and curry leaves.
Your tofu vendhaya kuzhambhu is ready.