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
For this round of cooking as part of Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.
The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.
Gujarati Doodhi Handvo - A savoury cake with bottle gourd
Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
Pour dry sand in the smaller/lower part of the vessel and keep aside...
Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
Serve with green chutney or have it as it is...
It might sound a bit complicated but the end product is really delicious to eat...
Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..