Green Chilli Pickle Recipe | How to make Hari Mirch ka Achar (Video Tutorial/Recipe)

Learn how to make Hari Mirch Ka Achar or Green Chilli Pickle

‘What next?'

A question that kept popping in my mind after many years of blogging. If one has been blogging for more than a decade, there comes a time when it all gets, well, little repetitive and boring. And then comes the feeling to either quit or do something which fuels the passion. Both this blog and I have come a long way, from wanting to record family recipes by an amateur cook to the one who is curious about the story of origin of the dish; from blog posts with photographs taken using handy cam to the proud owner of full frame dSLR who, if I may say, has learnt to take a decent photograph; from someone who was uncertain about everything to someone who has found her voice.

I won’t be lying if I say that I have put my heart and soul into growing and maintaining this blog and it’s not that easy for me to quit. Although the web world is over flooded and saturated with food blogs, I appreciate my readers, both new and old, who have been part of the Monsoon Spice. You have been my constant source of inspiration for keeping this blog alive after all these years and I can’t thank you enough. So, instead of quitting, I decided to do something new; video recipes!

Rama Navami Panakam Recipe | Jaggery Limeade ~ Healthy & Refreshing Summer Drink

How to make Panakam or Panagam ~ Jaggery Limeade flavoured with crushed cardamoms, peppercorns and dry ginger, a refreshing and healthy summer drink

Today is the ninth and last day of Chaitra Navaratri as per Hindu calendar. Today is also Ram Navami, a festival that celebrates the arrival of Vishnu’s 7th avatar, Lord Rama. Growing up in South India, it meant eating kosambari (cucumber and moong bean salad) while guzzling down tall glass of Panakam (sweet and summery health drink of jaggery and lime flavoured with crushed green cardamom, peppercorns and dry ginger), listening to the tales of Ramayana.

I am not a religious person, but that doesn’t stop me from cooking and eating festive foods. As with any other Hindu festival, Ram Navami is also celebrated with special food offered to the deity called neivedyam. Once the food is offered to the god, it is distributed among people as prasad or prasadam, a blessed food. Panakam is one such food that is made during Ram Navami along with other neivedyams such as kosambari, and majjige neeru (spiced butter milk). They are simple and quite refreshing summer recipes, showcasing the wisdom and scientific reason with great health benefits behind every festival food designed by our ancestors. The word Panakam in Sanskrit means ‘sweet drink’ and as the name suggests, it’s a sweet drink of jaggery and lime flavoured with crushed green cardamoms, peppercorns and dry ginger.

Fresh Turmeric and Ginger Pickle Recipe | Kachchi Haldi Aur Adrak Ka Achar

Learn how to make Fresh Turmeric and Ginger Pickle or Kachchi Haldi Aur Adrak Ka Achar ~ Pickled fresh turmeric and ginger in salt and lime juice

There's something soul satisfying about working with fresh ingredients which takes you down the memory lane and warms your heart with nostalgia! Especially when it something that’s difficult to source when you are thousands of miles away from home, like this fresh turmeric roots. After making a unique winter dish of Rajasthani Raw Turmeric Curry (do check this recipe and cook some if you haven’t already), I decided to make another favourite recipe that takes me back home, to the carefree days which coloured my hands and heart with sunshine yellow hues... I am talking about a very simple and easy to make Kachchi Haldi aur Adrak Ka Achar or Raw Turmeric and Ginger Pickle.

The word ‘pickle’ comes from the Dutch pekel or German pókel, meaning salt or brine, two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time before canning came into picture. Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage, hence extending their shelf life to months and some for years. Pickles have been around for thousands of years, dating as far back as 2030 BC in India. It is believed that pickles originated in India and the cucumbers were the first to be pickled in the Tigris Valley. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during harsh cold winter months when fresh produce were hard to grow or source. (Source: History in a jar)

Lime and Fresh Green Peppercorn Pickle Recipe | Pickled Green Peppercorns and Limes in Brine

Learn how to make Lime and Fresh Green Peppercorn Pickle ~ Pickled Indian limes and fresh green peppercorns in brine

‘Sacred’ is a very special word that I use for pickles. Pickles, a heart and soul of Indian cuisine is the most precious condiments without which our meals are unimaginable and well, incomplete. The word pickle is an emotion and it screams ‘home’. Whichever part of India and Indian subcontinents we might come from, a smudge of pickle on a plate has the capacity to make even the simple meal of dal and rice seem more appetising. For Indians, pickles are not mere a condiment, but an integral part of the meal and a tasty accompaniment which keeps us connected to our roots even when we are thousands of miles away from our home and homeland.

As a child, my first food memories revolves around pickle. Come summer and my ancestral home would transform into a buzzing pickle factory. Pickle making was a family effort and everyone in our large joint family had a role to play in this most exciting process. There were special mango trees cultivated in our family estate specially reserved for pickling. These pickling mangoes had right amount of acidity, texture and crunch for making the perfect and most delicious pickles. It was my grandfather’s role to make sure that the farm workers plucked the mangoes at the right time before they matured, taking care not to drop them on the grounds as they reduced the shelf life. Most mangoes were pickled before they developed hard stones and some were left on the trees to mature for other varieties of mango pickles. As a child, I remember watching the workers expertly climb a century old mango trees and pick the mango bunches and carefully stock them in a wicker baskets hanging next to them in a long rope. Once the basket was filled to the brim, it was carefully lowered to the ground where it was emptied into huge wicker baskets lined with gunny bags. Thousands and thousands of tender mangoes were then carried back home where the ladies of the house eagerly waited.

Khatta-Meetha Lauki Dal | Sapori Product Review and A Giveway

Learn how to make Khatti-Meethi Lauki Dal ~ One pot sweet and sour bottle gourd lentil soup

A week before the madness of Christmas holidays began, I received a large box of parcel from the Forma House, a UK based company specialising in unique home ware products sourced from around the globe. With all that running, organising and buying mini truckloads of presents for the family and friends, it was a pleasant surprise to receive something special during the festive season. The package contained two beautifully crafted pieces of Sapori Collection from the well-known brand La Porcellana Bianca; Sapori Potato Pot and the Sapori Casserole Pot in a beautiful shade of red. This post is about my experience of using this elegant cookware extensively in my kitchen for the last one month and also about how you can enter a giveaway to win this striking Sapori Casserole Pot worth £55!

I normally work with brands which are best fit for my blog readers and usually take couple of weeks to extensively test the products in my kitchen before posting an honest review as I don't believe in misleading the blog readers with false information. It has been little over a month since I started using the Sapori pots in everyday cooking and it was not difficult to fall in love with such beautifully crafted pieces of cookware. Both products came with very useful instruction manual as how to clean the product before using. The Sapori collection is created to meet the needs of people who are constantly looking for ways to enhance the flavours without compromising the nutrition quotient of food. It is designed for those who want to rediscover the joy and real taste of traditional recipes, whilst still being healthy.

Watermelon-Citrus Cooler/Juice Recipe | Simple and Quick Summer Cooler Recipe

Learn how to make the Watermelon-Citrus Cooler/Juice

It’s been a wonderful summer so far… In fact, it’s the best summer season I have ever experienced in Britain! The flowers in rainbow colours are in full bloom, the rich green foliage of trees kissing the bright blue skies, the fluffy white sugar candy like clouds drifting away in the bright sky, the dainty white daisies smiling on a rich Persian green grass carpet and the smiling tanned faces that greets others in the streets. Ah… Blissful days of the year!

Summer is the time when I am busiest, inspite of the fact that the schools are closed. I see myself like an ant working long hours. With five year old for a company, the 24 hours in a day is not long enough to get everything done in a day. By the end of the day, I am so tired that I snooze off as soon as my head hits pillow.

Mango-Coconut Chitranna Recipe | Quick and Easy Mango-Coconut Rice Recipe

Learn how to make Mango-Coconut Chitranna - A spin to South Indian tangy yellow rice of coconut and raw mango flavoured with generous tempering of peanuts and aromatic spices

The meaning of ‘home’ is ever evolving. When I was a kid, home was a palatial bungalow where I was born and surrounded by dozens of aunts, uncles, cousins, my grandparents and parents. It was a place where I woke up to jingling of anklets and bangles, clattering pots and pans, aroma of rasams and sambars bubbling in a large copper pots, sound of sizzling tadka and gossiping women in the kitchen. Home was the warmth of being held closely to my uncles chests, tickling fingers of my aunties, skipping and running bare footed with my cousins, splashing waters in a crystal clear streams, sleeping peacefully on a cosy bed of my grandpa’s chest, morsels of food being fed by my grandma under the star lit skies, and being sandwiched between my parents before drifting off to sleep.

When I was 6 years old, my parents moved to their current home to be close to the best schools and dad’s clinic and it became our home where we drove each other absolutely crazy one moment and made one feel like million dollars the next. It was a place which nourished me and always made me feel safe, loved, and cherished. Home was a place that welcomed me with open heart and a plate of amma’s home cooked meals peppered with spice and love!

Nimbu Ka Achaar | Simple Spicy Indian Lemon Pickle Recipe

Learn how to make Nimbu Ka Achaar or Spicy Indian Lemon Pickle ~ Spicy lemon pickle with garlic and aromatic pickling spices

To Indians ‘Pickle’ is not just a word, it is a sacred word that injects the feeling of happiness and joy! Imagine yourself wrapped in a warm blanket on a cold night, your feet tucked under the blanket while you sip a cup of hot chocolate made by someone you love. You feel warm, relaxed, happy and content… To me when a jar of homemade pickle gifted by my loved ones invokes the same feeling!

Herbs and spices used in Nimbu Ka Achaar/Spicy Indian Lemon Pickle

My country India is diverse country and that diversity doesn’t confine to regions, languages and people. Indian cuisine is as diverse and colourful as the country and the people living there and the varieties of pickle that we make and consume will blow your mind if you are just used the idea of few vegetables immersed in a jar or vinegar! Hundreds of these extraordinary varieties of pickles are the pride of our country and we can’t imagine ending our meals without a smidgen of tongue tickling pickles adorning our plates. Whichever part of the India we might come from, pickle is mostly likely to be part of our earliest food memories that has ingrained into our culture, life and memories. Pickling techniques and the finished products vary from one region to another and even differ from one house to another, but the joy it brings and the bond it creates is same all around the country!

Spicy Red Cabbage Slaw or Salad Recipe | Quick and Simple Salad Recipes

Learn how to make Spicy Red Cabbage Slaw or Salad recipe with salted boiled peanuts and spicy chilli and lime olive oil dressing

It’s that time of the year when the outside temperature drops to minus and I feel like a grizzly bear who just want to hibernate through the winter only to open its eyes when the spring season graces the mother earth! One can dream with closed eyes and in my case I can day dream anytime with both my eyes wide open! Not that I want to be grizzly bear, but I could so do with few good nights’ sleep though! Sigh...

Bhutta or Butta Recipe | Indian Styled Roasted Corn on the Cob

Learn how to make Bhutta or Butta ~ Indian styled roasted corn on the cob flavoured with lime, salt and chilli powder

It was the same spot he chose to park his push cart, the corner road that faced the school gate. His push cart was plain wooden one with its pale blue paint that once must have been a bright and happy shade of blue, now peeling at the edges and exposing the dark wood underneath. There was nothing fancy about his shop that earned his livelihood and there was no colourful board bearing his name or his humble shop’s name. It was a plain and boring looking little shop selling things that was far from being labelled boring things!

Sprouted Moong Bean Salad Recipe | Simple Indian Salad Recipe

Learn how to make Sprouted Moong Bean Salad ~ Indian styled sprouted moong bean salads with assorted vegetables and chilli-lime dressing

As far as I know, there is no concept of salads in Indian cooking. Thinly sliced pieces of cucumber, tomatoes and onion rings with lemon or lime wedge is mostly the kind of salads served with main meals. Sometimes few whole or chopped green chillies accompany these vegetables as we Indians really like real spice kick in our meals!

Strawberry Limeade Fizz Recipe | Simple Summer Fizzy Drink Recipe

Learn how to make Strawberry Limeade Fizz ~ Sweet strawberry and lime fizzy drink flavoured with cardamom

Its long weekend for us with the end of summer holiday marking official end to all summer fun and the fall will be upon us soon. This year the weather goddess has been quite generous with beautiful sunny days, clear blue skies and high temperature making us a happy bunch of people. So just the thought of actually all the fun and frolic coming to an end is making me a wee bit sad!

Tomato and Watermelon Salad Recipe | Simple Summer Salad Recipe

 Learn how to make Tomato and Watermelon Salad ~ Simple and refreshing summer salad recipe with lime and balsamic vinegar dressing

I believe in the age old food philosophy that ‘you are what you eat’. Couple of months back, in the beginning of spring season, our kitchen was a busy hub of sizzling deep fried goodies in a hot pot of oil. Although I am not really fond of deep fried food, I found myself binging on the not so healthy but absolutely delicious food days after another! It didn’t take very long for me to gain couple of pounds and add few inches around my waist!

Mango Panna Cotta Recipe | How to Make Panna Cotta

How to make Mango Panna Cotta ~ Italian dessert of layered cream flavoured with vanilla and a Desi twist of mango flavoured with cardamoms 

She looked at pregnancy test kit in her hands again to make sure what she was seeing was true! There they were two pink lines as clear as they could be! 

She came running out of the bathroom screaming at top of her voice, “We really are pregnant! The nurse was right. We really are pregnant!” 

 “Of course she is right”, husband said with big smile on his face. 

“What are we going to do? We don’t know anything about babies!” wife said with worry lines etched on her face. 

“Well, we will figure out”, husband tried to reassure her. 

And figuring out is what we are still doing after 3 years!!! ;)

Watermelon-Mint Limeade Recipe | Simple and Easy Summer Drinks Recipe

How to make Watermelon-Mint Limeade ~ Refreshing simple and quick summer drink made using watermelon, fresh mint and lime juice

Do you believe in miracles?
Do you want to hear some shocking news?
Psst... We are expecting heat waves here in the United Kingdom!!! There... I said it! ;)

Chitranna or Lemon Rice with Drenched Monsoon Memories!!!

Chitanna/Lemon Rice

It was first of June in early 90’s, one of the worst days for many school kids. It was the day when schools would reopen after two months of adventurous summer holidays. Dressed in new uniform with shining new boots and socks and cart load of new text books and notes on our bags, we kids would drag ourselves to school half heartedly. The thought of no more sleeping late at night and getting late in the morning, no more picnic lunches in mango groves and climbing the mango trees, no more sling shots and biting into raw or juicy stolen mangoes was enough to dampen our spirits. To top it all on every first day to school it would rain like it never rained before.

It was one of those Monsoon Days, when heaven opens its door to the heated earth to bring down the high mercury level, giving it new lease of life. Although these heavy pours would cut down our out door play time, we kids loved playing in the rain and getting drenched from head to toe. Many a times we would ‘forget’ to carry our umbrella and come back home with slush mud covered boots and bucket full of water dripping from our uniforms. Sometime Amma would scold us and most of the times she would shake her head knowingly and rush us into bathroom. After leisure warm bath where half the time spent on splashing the water at each other and screaming at top of our voice, me and my sister would scrub ourselves dry with warm towel and snuggle into fresh cloths. Once dressed we would run to kitchen and sit on the long two wooden stools facing the kitchen counter and chatter non-stop telling our Amma everything that had happened at school. Amma would smile at us and make our evening snacks while listening to who got punishment for being naughty at school and how much we scored in our surprise tests. With in few minutes she would place two big steel bowls filled with evening snacks and steaming cup of coffee/Bournvita filled to the rim of steel glasses.

One of my favourite evening snacks was Chitranna or Lemon Rice. It’s a simple rice dish more commonly made using left over rice from afternoon lunch or dinner. Sometime Amma would add few vegetables to make it healthier and colourful and usually she would add finely chopped onions to give it a nice crunch and sweet note. This delicately lemon flavoured rice was instant hit with me because of roasted peanuts tossed into it. I would hold the hot steel bowl containing lemon rice and let the steam rising from it tickle my nose. Aromatic curry leaves and crunchy dals in tadka is what makes it flavourful and the lime juice adds nice zing to it. And that gorgeous yellow colour from turmeric would well compliment the green colour from chilli and red roasted peanut with skins. This was one dish which added little sunshine to those monsoon days and proved once again that simple food is what comforts me the most during rainy days.

Today while eating it from ceramic bowl instead of steel one and eating it with a fork in place of fingers, I can’t help but think of my childhood. The aroma, sight and flavour of this simple, down to earth Lemon Rice was enough to bring back a flood of drenched memory of monsoon days, my home and my Amma lovingly cooking it for two little girls in pig tails and big smile on their face. Amma, this is to you with all my love. And this is my entry for lovely Nags who is hosting Saas, Bahu Aur Sensex Contest to celebrate spirit of Indian women.

Chitanna/Lemon Rice

Print This Recipe

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Chitranna/Lemon Rice (Lemon Flavoured Rice with toasted Peanuts and Spice & Curry Leaves Tempering)
Prep Time: 5 mins
Cooking Time: 10 mins (If using leftover rice) & 30 mins (If using freshly cooked Rice)
Serves: 3-5
Recipe Source: Amma

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Ingredients:
2 cups of Rice, washed, rinsed and cooked (or you can use 6-7 cups of cooked, left over rice)
1 large Onion, finely chopped (Optional but recommended)
2-3 Green Chillies, thinly sliced (Adjust acc to taste)
½ cup Roasted Peanuts
1 tsp Turmeric Powder
Juice of a fresh Lemon/Lime (Adjust acc to taste)
½ tbsp Sugar (Optional, but recommended)
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tbsp Channa Dal/Split Chickpeas
½ tbsp Urad Dal/Split Black Lentils
1-2 Dry Red Chillies, halved
Big pinch of Hing/Asafoetida
10-12 fresh Curry Leaves
1 tbsp Oil

Chitanna/Lemon Rice

Method:

Cook rice with enough water and fluff it with a help of a fork so that each grain is separated. Keep it aside to cool.
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add channa dal, urad dal and halved dry red chillies. Sauté it on medium heat till dals turns light golden brown. Now add hing and curry leaves and saute it for few seconds.
Add finely chopped onion and sauté it on medium flame till onion turns translucent, about a minute or two. To this add green chillies, turmeric powder and sugar and mix well.
Add cooked rice, freshly squeezed lemon/lime juice and salt to taste and mix well till each grain of rice is heated through.
Switch off the flame and toss roasted peanuts and mix well. Adjust the seasoning before serving hot with chilled Raita and enjoy.

Sweet Chilli-Lime Tofu with Wok Steamed Spinach & Quinoa: Try Something New

Sweet Chilli-Lime Tofu with Wok steamed Spinach & Quinoa

I don’t have anything to rant today other than give you one wonderful recipe I tried from gorgeous blog Vegan Yum Yum. This is one of my favourite blog where Lolo posts vegan recipes which make my eyes pop and I almost end-up licking my laptop screen. This blog has most tempting pictures of Vegan food which makes you drop all the things at once and rush to your kitchen to start cooking straight away. Not only that, you will be surprised to see so many ways of cooking vegan food without compromising taste factor. You will find an array of vegan food from appetizers to desserts including varieties of baked goodies to satisfy your cravings. Her Knitted Cupcakes are the best ever cupcakes I have ever seen or come across. Go check it for yourself and feast on her drool-worthy pictures. I have already tried two recipes from this wonderful blog and highly satisfied with the end result.

Today I am posting Lolo’s recipe of Sweet Chilli-Lime Tofu with Wok steamed Collard and Quinoa. This was the first time we bought quinoa and cooked at home. So Lolo’s recipe sounded something what we could try for first time. Another thing that got our full attention was the process of “dry frying” the Tofu as till date we had either used them as they are or simply pan fried them with little oil. So we were eager to test and taste quinoa and ‘dry fry’ tofu. Unlike Lolo I used Baby Spinach instead of Collards and made few modifications to the original recipe to our liking. Other change is in the ingredients used in Sweet Chilli-Lime Sauce. We added little extra chilli flakes as we felt the sauce was little mild for our liking and also added a small spoonful of chilli sauce. And we replaced Tamari with Teriyaki sauce as we didn’t have it in our pantry. We also reduced the amount of lime zest used and instead increased the amount of lime juice from original recipe. And addition of ginger again was to our preference.

The sauce was easy to put together and was very flavourful. It formed a nice glaze on dry fried tofu and was a real pretty sight. Over all I can easily say that Sweet Chilli-Lime Tofu with Wok steamed Spinach & Quinoa was one flavoursome, nutritious, pretty and very healthy meal which we devoured without complaining. I am not sure if I have left a thank you note at Lolo’s blog. Lolo, I want to thank you for this wonderful recipe which has become our family favourite. This is my entry for JFI-Soya hosted by yours truly and dearest Pooja's Theme of the Week-Saffron, White & Green in spirit of my beautiful country's Independence Day celebration. And this is also my contribution for Melissa's Let it Grain-Quinoa event which showcases this lovely grain this whole month.

Print This Recipe

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Sweet Chilli-Lime Tofu with Wok steamed Spinach & Quinoa
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 2-4
Recipe Source: Vegan Yum Yum

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Ingredients:
1 block firm Tofu

For Sweet Chilli-Lime Sauce:
3 tbsp Sugar
2 tbsp Soya Sauce
2 tbsp Teriyaki Sauce (or just use Soya Sauce)
6-8 Mint Leaves, thinly chopped
2 tsp Chilli Flakes (adjust acc to taste)
1 tsp Chilli Sauce
1 clove of Garlic, crushed and very finely chopped
½ inch Ginger, very finely chopped
2 tbsp Lime Juice, freshly squeezed
¼ zest of the Lime
¼ tsp Salt

For Wok Steamed Spinach:
2-3 packed cups of Baby Spinach
A big pinch of Salt
1 tsp Lime Juice

For Spiced Quinoa:
¾ cup Quinoa, rinsed in cool water and drained
¼ zest Lime
½ tbsp Lime Juice
2 Green Cardamom, lightly crushed
½ inch Cinnamon Stick
1 Bay Leaf
¼ tsp Salt
1-1¼ cups Water

Sweet Chilli-Lime Sauce

Dry Fried Tofu glazed with Sweet Chilli-Lime Sauce

Method:

For Spiced Quinoa:
Combine all the ingredients listed under Spiced Quinoa in a thick bottomed pot with tight fitting lid. Bring it to a boil, then cover the lid and reduce the flame to low. Cook undisturbed for around 15-20 mins and turn off the heat. Let it sit covered for about 10 mins so that the steam is retained.

For Sweet Chilli-Lime Sauce:
Meanwhile, prepare the Sweet Chilli-Lime Sauce by combining all the ingredients listed. Whisk the sauce till all the sugar and salt is dissolved and keep it aside.

For Sweet Chilli-Lime Tofu:
Cut Tofu into bite sized pieces of desired shape and set aside.
Heat flat bottomed non-stick pan or good iron pan and arrange the tofu so that it fits in single layer. If not then do it in batches. I used good non stick pan in order to “dry fry” tofu without using any oil.
Spread out the tofu in a pan and with a help of spatula press the tofu. The liquid from tofu will squeeze out and boil away, and the tofu will start turning golden colour. The more water evaporates, the sturdier the tofu will be and that’s exactly what we want. Remember not to press the tofu too hard initially to prevent tofu from breaking.
After several minutes, flip the tofu over and repeat the same method. After 10 mins or so you will be left with dry fired golden tofu pieces. Now you can either proceed with the next step or wok steam the spinach.
To finish the Tofu, bring the pan back to stove if it’s not already very hot. Now add the sauce you prepared and let it bubble up. Switch off the heat and let the sauce reduce and form a glaze. Make sure that the sauce is bubbling up nicely before you switch off the heat.

For Wok Steamed Spinach:
Stack the spinach leaves one above the other and roll them. Slice the roll into 1 inch segments. Repeat same procedure till you get 2-3 tightly packed cups of Spinach.
Heat wok and add spinach, lime juice and salt. You can add about a tbsp of water if required. Cover and cook for 1-2 mins. Remember you don’t need to cook it thoroughly. I like my greens to be little raw and crunchy.

To Assemble:
Place cooked spiced Quinoa on a serving dish and arrange steamed spinach on top. Arrange sweet chilli-lime Tofu on a bed of Quinoa and Spinach and drizzle any left over sauce on top of it. Serve it immediately and enjoy.

Sweet Chilli-Lime Tofu with Wok steamed Spinach & Quinoa

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Note:
Other Tofu recipes to feast on

• Palak Tofu
• Tofu Stuffed Kulcha
• Veg & Tofu Thai Green Curry
• Tome Yum Soup with Mushroom & Tofu

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Reminder for JFI-Soya:

I invite you all to celebrate Jihva for Ingredients with this month’s theme JFI-Soya. Choice of Soya products, the recipe, ingredients, method etc is entirely left to you. I would greatly appreciate if you can send me any Vegan or Vegetarian recipes but I leave it to your choice. Soya foods include tofu, tempeh, textured vegetable protein (chunks, mince etc), miso, soya sauces, soya oil and margarine, and soya dairy alternatives.

Deadline: 31st August, 2008

Please go through the guidelines and include all the required information in your post and also in your e-mail while sending your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish, Type of Dish and Perm Link of the entry along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.