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
I love this particular dish…usually i have used ready to make pad thai packets where we just need to mix the ingredients and vola it is ready…but this time i decided to make it from scratch…and it turned out quite nice..
Vegetable Pad Thai.
In a bowl mix sugar, tamarind extract, soy sauce and chilli flakes and set aside.
Take a vessel and boil water in it (such that noodles immerses completely in it). Once the water boils, add the noodles and cook till they are al dente... Once the noodles are cooked, remove them in a strainer and wash them in cold water and set aside...
Take a non stick kadai or wok and heat oil in it...once the oil is heated, add chopped onions to it.
In the wok now add the tofu pieces and fry it till it is fried & well done...( at this one could also add 1 egg and scrable it nicely)
Once done...Add the noodles and mix nicely.
To this add the sugar/ soy mixture, salt and mix well...cook till the liquid is absorbed well...
Switch of the gas and add green onions and bean sprouts and mix well.
Garnish with roasted peanuts & coriander leaves and serve hot