Samstag, 22. Mai 2010

Broccoli Dal (Huli), tofu spread and caribbean butter

The inspiration for this dal came from Yashodhara Aithal‘s "indisch kochen - vegetarisch". I take much inspiration from her way of using European fruit and veg in very classic Udupi cuisine.

1 cup toor dal
1/2 tsp turmeric
1 tbsp butter or oil
1 large broccoli head
1 tsp tamarinde paste
1 tsp jaggery or brown sugar

Boil the dal with four cups of water, the butter and turmeric. Preferably pressure cook. Add the broccoli when dal is about done. When the broccoli starts to soften, add rest of ingredients.
While the dal cooks, make a spice paste from the following ingredients and add the paste to the cooked dal and broccoli at the end:

3 tbsp desiccated coconut or fresh scraped coconut
2 dried red chilies
2 fresh green chilies
2 tsp coriander seeds
1-2 cloves garlic

We‘ll have the leftovers of this tonight.

For brunch, I made the two spreads - easy & tasty:

savoury tofu spread (I make lots of variations of this, more to come soon!)

200g tofu
3-4 tbsp (walnut) oil
2 tbsp soy sauce
3-4 tbsp walnuts
coriander leaves (optional)
hot japanese spice (optional)

Blend everything to a course to smooth consistency with a blender. Add salt and pepper as needed.

Caribbean butter - yummy....

a tin of roasted chestnuts
4 tbsp cocoa powder
50-100g butter oir vegetable spread, softened
a pinch of vanilla or a tsp of ground cinnamon
1 ripe banana

As above: blend. Popular with children, pregnant women, chocoholics...
Will keep surprisingly well in the fridge.

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