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Wednesday, December 15, 2010
(Makes 4 servings)
- 2 pita bread
- 1 pack extra firm tofu, drained the water and crumbled
- 1 medium tomato, finely chopped
- 1 small chinese cucumber, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1/2 tsp turmeric powder
- Salt & pepper - to taste
- Heat 1 tbsp oil in a non-stick pan. Add crumbled tofu once the oil is hot enough.
- Stir till the tofu cooks and add turmeric powder, salt & pepper.
- Add the chopped tomato, cucumber & coriander leaves. Give a quick stir to combine the ingredients together.
- Serve in pita pocket thats cut & toasted.
Thursday, November 18, 2010
Tuesday, October 26, 2010
This is what happens when no one is eating the banana on the table:
At least the banana is not wasted. Makes a great tea-time snack. Fast to make and good to taste.
- 3 big ripe bananas
- 1 1/2 cup flour
- 1 1/2 tablespoon brown sugar
- Some water
- Oil for deep frying
- Break the bananas (with hands) into small pieces and put them into a bowl.
- Add flour, brown sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
- Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.
- Serve hot with tea.
Original Recipe: Manjula’s Kitchen
Manjula’s Kitchen is the very first site that I came across with onion, garlic free recipes. She even provides step by step video… I’ve tried many of her delicious recipes and here is one of my personal favourite (of course, with a few personalising).
- 1 medium purple eggplant, un-peeled, cut into 1/2″ cubes
- 2 medium potatoes, peeled and cut into 1/2″ cubes
- 2 medium tomatoes, cut into 1/2″ cubes
- 2 tablespoons chopped fresh coriander leaves
- A pinch of asafoetida (hing)
- 1 teaspoon cumin seed
- 1 chopped green chili (adjust to taste)
- 1 teaspoon turmeric paste
- 1 tablespoon coriander powder
- 1 teaspoon chilli powder
- Salt -to taste
- Heat the oil in a frying pan over medium high heat.
- Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
- Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
- Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
- Heat the 1-tablespoon of oil in a pan. Add cumin seeds and asafoetida.
- After they splutter, add the chopped green chillies, stir, then add the turmeric paste and stir-fry for a minute until you see the oil start to separate from the paste.
- Add chilli and coriander powder to the paste with a little water and keep stirring on low flame.
- Add chopped tomatoes stir-fry for a minute.
- Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
- The gravy should be not very dry if needed add three to four spoons of water.
- Turn off the heat and add chopped cilantro mix it well.
Thursday, October 21, 2010
- Dried tofu skin, soaked in water and drained - 2 sheets
- Fresh ginger, sliced - 3
- Red finger-length chili, halved lengthwise, seeded and sliced - 1
- Carrot, peeled and thinly sliced - 1/2 cup
- Salt - 1/2 teaspoon
- Sugar - 1 tsp
- Water - 2 tbsp
- Vegetarian seasoning powder - 1 tsp
- Spinach, rinsed well, thick stems removed, leaves cut into segments - 225g
- Black pepper powder - 1 tsp
- Sesame seed oil - 2 tsp
- Slice the soaked tofu skins into strips. Set aside.
- Heat oil in a wok over high heat until very hot, stir-fry the ginger and chilies. Add the tofu skin and carrot. Stir-fry for a further 1 to 2 minutes.
- Stir in the salt, sugar and 2 tbsp of water. Cover with lid, reduce the heat to low and cook 5 mins.
- Add seasoning powder, stir to mix, and put in the spinach, black pepper, and sesame oil an stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.
- Sesame oil - 1 tsp
- Soy sauce - 2 tbsp
- Dark soy sauce - 2 tbsp
- Firm tofu - 500g, drained
- Fresh ginger, julienned - 1 1/2 tsp
- Fresh coriander leaves - 1/2 cup
- Combine the oil, soy sauce and dark soy sauce in a bowl. Cut the tofu in half width ways, then into triangles. Place on a plate and pour on the sauce. Marinate for 30 minutes, turning the tofu once.
- Sprinkle the ginger over the tofu. Place the plate on a wire rack over a wok or saucepan of simmering water. Cover and steam for 3-4 minutes.
- Sprinkle the fresh coriander leaves, then cover and steam for 3 minutes.