Here is my vegetarian Jadoh with tofu and mushrooms. This simple yet flavour-some rice recipe is easy to make and very 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.
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.
Here are some of the famous things to see in Madhya Pradesh
Sculptures of Khajuraho
Wildlife at Bandhavgarh
Kanha National park
Temples at Ujjain
The historical city of Gwalior
Buddhist stupas at Sanchi
Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.
This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.
A few things to know about this recipe:
The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
Make nice and small pieces of the dough ( once it is steamed it does become big).
3. It is time time consuming to make this sabzi, but it is absolutely delicious.
4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.
This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.
Some of the other recipes using whole wheat flour / atta ingredients are: