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.
Vegetarian Jadoh with tofu and mushrooms
In a bowl, chop the tofu in chunks and marinate it in soy sauce for 10 minutes
In a wok/ kadai, heat some oil and add the onions to it
Saute the onions till pink and add the mushrooms, cook till they get a nice brown color and reduce in size
Add the broccoli and capsicum and saute well
Add the water and bring it to a boil
Add salt, turmeric powder, pepper powder, bay leaf and ginger and mix well
Add the washed rice to this water, stir well and close the lid to the vessel
let the rice cook on sim to medium flame till it is about 80 % cooked ( aldente)
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)
After about 5 minutes, remove the cloth, use a fork to fluff the rice.
Serve hot with stir fried vegetables..or in our case we had it with spicy banana chips
Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.
When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.
Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.
Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..
I made this Sattu ka Paratha for Ssshhh Cooking Secretly Challenge.
Sattu Ka Paratha ( A protein rich indian flatbread)
Form a soft dough with the given ingredients and let it rest covered in a warm place for 20 - 25 minutes
Filling - add the oil to the sattu ka atta and rub it through so that the oil get equally mixed in the flour
add rest of the ingredients to the sattu ka atta and mix well
If the filling mixture feels too dry, add a little water to bring it all together
Dough- equally portion the dough into 9 - 10 small balls
Flatten the balls in your hand and add about 1 - 2 tbsp of the filling and close the dough edges to form a ball
Rinse this ball in flour and make round flat bread ( like rotis or parathas)
Heat a tava / skillet and add the paratha to it
Once one side gets a little brown color, flip it it and cook the other side
Add oil on both sides to get a nice brown colour on both sides.
Repeat the process with the rest of the balls and filling.
Serve hot with pickle or curd...we had it with rajma sabzi and curd