Vegetarian Jadoh with tofu and mushrooms

Here is my vegetarian Jadoh with tofu and mushrooms. This simple yet flavour-some rice recipe is easy to make and very healthy too.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Meghalaya.  Meghalaya which literally means “abode of clouds” is part of the ” seven sister states” of North East India. Psst…did you know Cherapunji, once known as the wettest place on the planet is situated in Meghalaya??

Mayuri our didi who blogs at Jikoni  gave me two ingredients, mushrooms and rice to create a beautiful vegetarian dish. Now lets think about this beautiful state for a moment, a state where most of the people are tribals like the Khasis, Garos and Jaintias.  What do they eat?? non vegetarian food of course :). So how do i, a vegetarian, cook a recipe from the cookbooks of Meghalayan Cuisine??

Adaptation or lets say, my version of the local non vegetarian recipe was the answer. I decided to make the vegetarian version of Jadoh ( Ja means rice and Doh means meat), Jatofu 😉 . I looked at various recipes online so that i could get my dish looking very similar in terms of colour, presentation and get almost the flavour.

Making of the vegetarian Jadoh with tofu and mushrooms

In a traditional Jadoh, local red rice from Meghalaya and pork is used, i used local short grained rice and mushrooms. In the original recipe, the colour (rich brown) is achieved by cooking the pork blood and rice together, i got that by browning my onions and mushrooms. The meaty part in my recipe got replaced by the firm tofu, which i marinated in soy sauce to introduce more flavour into the rice. The flavor of ginger through the rice and vegetables was to die for.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

The final outcome ( i used other veggies such as broccoli and capsicum  as well), was a hearty meal for Sunday family lunch. A must try for all who want to try something different, a little bland ( yup i like bland food) yet flavour-some.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.             shhh-secretly-challenge-image

Print Recipe
Vegetarian Jadoh with tofu and mushrooms
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Instructions
  1. In a bowl, chop the tofu in chunks and marinate it in soy sauce for 10 minutes
  2. In a wok/ kadai, heat some oil and add the onions to it
  3. Saute the onions till pink and add the mushrooms, cook till they get a nice brown color and reduce in size
  4. Add the broccoli and capsicum and saute well
  5. Add the water and bring it to a boil
  6. Add salt, turmeric powder, pepper powder, bay leaf and ginger and mix well
  7. Add the washed rice to this water, stir well and close the lid to the vessel
  8. let the rice cook on sim to medium flame till it is about 80 % cooked ( aldente)
  9. Remove the lid, place a towel on the mouth of the vessel and now place the lid on top of the cloth (this will ensure that the rice gets cooked correctly, fluffy and the flavour does not get lost)
  10. After about 5 minutes, remove the cloth, use a fork to fluff the rice.
  11. Serve hot with stir fried vegetables..or in our case we had it with spicy banana chips

Dessert class at Academy of Pastry Arts | Vanilla Berry Gateuax

This sunday we learnt to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore. The entire session was very well organised and the chef taught and explained every step with great enthusiasm.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

The Academy of Pastry Arts, Bangalore this sunday hosted a special desert class and showed us step by step on making a Vanilla Berry Gateaux. Chef Kimberly very patiently took us through each recipe and each ingredient of the process while making the desert. As a home baker, while i am aware of the efforts that is need to make a baked goody, this dessert was at another level.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

There were multiple recipes to be followed and each recipe had multiple steps to be followed. The Chef with her expertise, very nicely showed us each step and also gave us valuable insights / things that one should know while making any dessert. Some of the important points were:

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

1) Always use good quality and fresh ingredients.
2) Measuring the temperature is very critical and a good thermometer goes a long way in making a perfect desert.
3) Always add bloomed gelatin to a warm misture so that it can mix and melt easily.
4) Make the glaze ahaead of time and do not over heat the glaze before pulsing it.
5) While heating items such as marzipan, always cling wrap it to avoid it getting dry in the microwave.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of the items which we made before constructing or assembling the desert were Chocolate Almond sponge, Berry Jelly, Rich red glaze and Vanilla Mousse. Let me give you a teaser – The recipe Vanilla mousse, which was the center of this dessert :

Ingredients – ( in grams)

Milk – 150
Whipping cream – 120
Vanilla pod – 1/2 stick
Egg yolk – 120
Sugar – 90
Gelatin – 8
Italian meringue – 120
Cold water – 40
Whipping cream – 135
Procedure

– Dissolve gelatin with cold water.
– Bring cream,milk and vanilla pod to boil.
– Mix egg yolk and sugar and gradually add into hot mixture.
– Continue to bain-marie until 83 degree centigrade with spatula. Add in gelatin, wait until slightly cool down,strain and fold in Italian meringue.
– Lastly fold in whipped cream.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Now that i have made you curious about the institute, here are some more details about The Academy of Pastry Arts.
The Academy of Pastry Arts has three branches in India, Bangalore, Delhi NCR and Gurgaon. Other than India, they are also present internationally in Malaysia and Philippines as well. They provide to students, both short term and long term courses in Culinary and pastry arts.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of their course details are as below:

Their are many course available at the Academy and you can choose the one you want, few listed below –

CULINARY DIPLOMA PROGRAM
Duration: 6 Months

CULINARY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

CULINARY PART TIME PROGRAM
Duration: 12 Week session

PASTRY DIPLOMA PROGRAM
Duration: 6 Months

PASTRY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

PASTRY PART TIME PROGRAM
Duration: 12 Week session

One can reach out to them at the following address:

Bangalore Center
9, 1ST BLOCK SARJAPUR MAIN ROAD,
JAKKASANDRA,
KORAMANGALA,
BANGALORE
+91-8095719222
+91-8095442277
+91-8025505222
info@academyofpastryartsindia.com

Care before Cure – Launch of Nutrilite Traditional Herb Range from Amway

Amway is one of the largest direct selling companies in the FMCG market with presence over 100 countries and 140 products. This Saturday on 24th March, 2018 I, along with other bloggers had the opportunity to be present at the Launch of Nutrilite Traditional Herb Range from Amway by Mr. Ajay Khanna ( Category Head – Nutrition & Wellness, Amway India) at their new Digital store in Indranagar, Bangalore.

Nutrilite Herb Range

Away’s Nutrilite Herb Range of dietery supplements uses traditional herbs such as Tulsi, Brahmi, Ashwagandha and Amla. During the launch Mr. Ajay Khanna elaborated more on their “Seed to Supplement” approach.  He explained how the company develops all its products using multi level checks ensuring the selection of the right farm, the right part, the right active ingredient, the right seeds, the right extraction, the right process and the right product is used.

Mr. Ajay Khanna at the launch of the Nutrilite Herb Range

In addition to the above, he explained that they focus on three key things ” Purity, Safety and Potency”. Using this they are able to procure herbs which are sourced from farms which are OneCert Asia Agri Certification Pvt. Ltd. He went on to inform us that the herbs were selected  / identified by DNA fingerprinting which ensures better quality with active form and free from any kind of contamination. Further this herb range is also FSSAI certified and are manufactured within GMPs and hence are safe to consume for anyone who is above 12+ age. These products are also prepared from certified non- GMO sources to prevent any unknown health hazards. The best of nature and best of science to package the good in small supplements was the idea behind this range.

Purity – Safety – Potency

Mr. Ajay stated that prevention better than cure is the aim behind these supplements, for example – Tulsi is know to support Immunity, Ashwagandha supports vitality, Brahmi supports mental agility and Amla supports digestion

Tulsi
Ashwagandha
Brahmi
Dr C.A. Kishore (Ayurvedic Doctor), Bangalore

Since the quality and the efficacy of this new range lies in its high concentration of the beneficial ingredients, which are sourced from the right herbs, Dr. C.A.Kishore, who was present during the launch stated that eating these dietary supplements was more beneficial than eating raw Tulsi or raw Amla, which is so easily available in India.

Dr C.A. Kishore (Ayurvedic Doctor), Bangalore
The store

This amway store located on the busy 100 feet road in Indranagar is also one of the first digital stores to be opened by this company. Customers can now use the new “Interactive Table application” and the “Beauty Zone” to find out more details on the products offered by Amway and which are suited to them.

From MLM to direct sales, from household products to dietary supplements with with traditional herbs, Amway seems to have come a long way to provide quality products for their consumers !!!

Spicy Tangy and Sweet Cabbage Chutney

This Cabbage Chutney can be put together in a jiffy and requires very few ingredients. And, it’s vegan to boot and goes well with a variety of dishes.

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This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?

Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day  I make a list.

Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).

But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉

Why cabbage chutney then?

I buy cabbage because

1) I love to make a very simple coconut based curry

2) I like it but in general I have not made anything other than a curry with it.

So when Priya Satheesh from Priya’s Menu gave me cabbage and green chillies as secret ingredients to make a chutney as part of  Shhhhh Cooking Secretly Challenge, I was confused.

Spicy Tangy and sweet Cabbage chutney. Not the first thing that comes to one’s mind, when we think of using cabbage isn’t it?

Having never used cabbage for chutney, I decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.

shhh-secretly-challenge-image

Print Recipe
Spicy, tangy and sweet Cabbage Chutney
cabbage chutney
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
cabbage chutney
Instructions
  1. In a kadai heat 1 tbsp of oil.
  2. Add channa dal, udad dal and let them turn golden brown.
  3. Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
  4. Cover and cook the cabbage till it is soft.
  5. Add the tamrind piece and mix well
  6. Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
  7. In another small kadai, add oil and once the oil heats up, add the mustard seeds.
  8. Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
  9. If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
  10. Serve with hot dosas or idlis.
Recipe Notes
  1. Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
  2. Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]

Foodcamp with Chef Kunal Kapoor at IIHM Bangalore

Plating is not simply throwing the food in the center of the plate and garnishing it with herbs, it is much more than that. Yesterday at IIHM Bangalore in Foodcamp with Chef Kunal Kapoor, the chef demonstrated to students and food lovers the art of plating and the beauty of molecular gastronomy. Having seen the adaptation of molecular gastronomy only on television, it was exciting to watch the chef make mango caviar or yogurt spheres and plate them. With his food camp, chef brings in a lot of excitement, learning’s, and tips for the culinary students. Throughout the session, it was really nice to see the chef interacting with the students and explaining each technique in detail.

The foodcamp session started with the chef taking us through the various styles of plating using the same set of ingredients. We got to understand the different approaches to plating, whether one uses classic or contemporary – asymmetrical or linear approach. He further went on to show the different ways a sauce or puree can be used to plate food to make it sync with modern times. A splash or a swirl of a puree, a drop or smear of a sauce, we got to see how a simple technique could liven up the plate and make the food so appealing.

During his session, the chef also showed us the basics of molecular gastronomy like making spheres, foams, gels and making caviar using day to day ingredients. For a person who loves chemistry, it was exciting to watch the process of sperification by using sodium alginate to yogurt and then adding this to calcium lactate producing a beautiful Yogurt Sphere.  We could see that there were no rules to plating, whether one uses tamarind foam or mango fruit caviar, the end result turns out so different from what one visualizes a traditional dish to look like.  We ended the session with chef’s reinvention of a papdi chat.

Well, now that I have shared with you guys a glimpse of yesterday session, here is the quick  chat I had with Chef Kunal (oooh so exciting…. my very first interview with a chef) !!! A chef who has worked in various restaurants, cooked Satvik food for our PM and his dignitaries and has traveled across the country to get knowledge on different types of pickles.

Question: Can you tell me little bit about your food camp and how you would like to take it forward?

Ans: My food camp is like a specially curated workshop for culinary students.  It’s not about just teaching recipes, but also about teaching them techniques in food, plating, ingredients etc…trying to use the latest techniques available around the world and using them in the existing recipes and move forward. I would like to start these food camps for hotel management students since these students would become the chefs of tomorrow and would be representing the cuisine of India all around. I would like to try an bridge the gap between what the institutes teach and where the world is at.

Question: How do you plan to take molecular gastronomy forward in India?

Ans: Molecular gastronomy when it started, it started out with a big bang. Now it is used in subtle forms by various chefs. I trained in college to plate food in a very classic style. Now when I have completed 17-18 years of working in various restaurants, all of a sudden I see molecular gastronomy  and realise there is so much to learn. As a chef one needs to keep learning so that one does not become obsolete. Since I do not want to be obsolete so soon, I have learnt it and would like to pass it on. The more I do this, the more I refine my style. Molecular gastronomy is just one of the different types of modern techniques that I want to pass on to the future chefs.

Question:  After so many seasons, what is the difference that he is able to see in the contestants appearing in Masterchef India?

Ans:  People have greatly improved in improvising the various dishes and reinventing traditional recipes. The contestants are constantly learning and have learnt different techniques and are surprising us with the quality of home chefs who come into the competition.

Question:  Which is the most unique pickle that you have tasted, from your trip across various parts of India?

Ans: One of the most unique pickles that I have had was in Darjeeling, where they use mustard leaves to create a pickle. They pound mustard leaves, put them inside a gunny bag, dig a hole in the ground and leave the bag inside the hole for 10 days to ferment.  They then dry the fermented leaves and make a pickle out of it. The practice of making a pickle using fermented mustard leaves was new to me. It was as different as making pickle out of akhuni.

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