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
Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness.
These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂
The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.
I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.
Different ways to make it more tasty and healthy:
- To make this version healthy, you use cooked broken wheat or brown rice.
- I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
- I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
- Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
- Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.
If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.
Here are some more rice recipes to make :
- Mango Rice
- Capsicum Rice (with mint)
- Sasve Kai Chitranna ( Rice with mustard and coconut)
Moong and cabbage Rice |
Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
Once the mustard splutters, add garlic, onions and saute well
Now add the tomatoes and all the masala powder mentioned above.
Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
Stir them briefly and add the cabbage and mix well
Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
Once the cabbage sabzi is completely cooked, add rice and mix well
Close the rice pot with a lid and let it cook on low flame
Garnish with chopped coriander and serve hot with raita or plain curd
1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.
2. Addition of butter, cashew nuts and green chillies would make this luxurious.
3. Mint leaves also can be added to give this recipe an interesting twist.
4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.