I have been a little irregular in blogging lately due to hectic work schedules.I am trying to share atleast one recipe for my readers.Looking forward to bounce back as soon as possible.Today I am sharing a simple recipe that can be whipped in 20 mins.Tofu also known as bean curd is a life saver for me when i am late from office.My boys love to have Tofu roast with curd rice or Phulkas. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.I have used firm organic Tofu here .

This week’s theme is challenging and interesting too.My Contribution for 112nd #Foodiemonday #Bloghop Theme #1TspOil is this yummy Tofu roast that is so easy and quick to make.

Recipe for Tofu Roast:


250 Gms firm Tofu (cubed)

1Tsp  Oil

1Tsp Rasam Powder

1Tsp Sabji Masala

1/4 Tsp Coarse pepper powder

2 Tbsp thick Curd

Salt to taste

1 Tsp Jeera /Cumin seeds

Curry Leaves or finely chopped Coriander for Garnish(as per your choice)


Take a wide bottom pan. Add tofu cubes, salt,rasam powder, sabji masala,coarse pepper powder and curd. Mix well and leave it for 10 mins.Heat a heavy bottom pan. Add oil. Once the oil is hot add jeera.Once it splutters add the marinated tofu cubes and roast it for 10 mins on medium flame.Once the masala is well coated switch off the flame. Garnish with curry leaves or chopped coriander and serve with curd rice or phulkas.

I just loved to pop them as a snack.



Spicy Soya Masala



Spices are an integral part of the Indian Cuisine. They vary from state to state.Some spices have antimicrobial properties. Some spices have medicinal value too.I like to use freshly ground spices at home as the aroma and taste is much better compared to the use of Store bought ones.

Another vegetarian recipe from my Kitchen for our 44th #Foodiemonday #Bloghop theme #IndianSpicesSorted.

Recipe for Spicy Soya Masala:


250 Gms Soya Chunks

5 Dry Red Chillies

3 Cloves

1 Cup thick Yogurt

1 Tsp Cumin /Jeera Roasted

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Red Chilli Powder

1 Bay Leaf / Tej Patta

3 Cardamom Pods (Whole)

6 Garlic Cloves finely chopped

2 Onions finely chopped

1 Cup Vegetable stock

Finely chopped fresh Coriander / Hara Dhania  to garnish

Salt to taste



Soak the dry red chillies in 1/4 Cup water for about an hour.

Soak the soya chunks in water.

Heat a thick bottom pan. Dry roast the cumin until you get the aroma. In a small bowl mix thick yogurt, coriander powder,chilli powder and roasted cumin and keep it aside. In the same pan add oil.Add  cloves,bay leaf and cardamom pods.Roast for 2 secs. Add the chopped garlic and roast until it turns brown.Once the garlic is done add the finely chopped onions and cook until the oil starts to leave the sides. Squeeze the excess water from the  soya chunks and add it to the onion and garlic mix.Add the soaked red chillies too.Add the yogurt mixture ,salt and vegetable stock .Cook until the water is completely evaporated (15 to 20 mins approx) and the gravy is thick. Switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/Rotis/Rice.








Burmese Tofu(Dairy free,Soy Free and Gluten free)





Burmese tofu is a food of Shan origin.This is an alternative to Tofu and is of course budget friendly. It is Soy free, dairy free and gluten free. It is healthy as it can be prepared at home in just 25 mins.It is versatile too—add it to Salads, soups ,stir fry, burjee, gravies. I will experiment with more varieties in my kitchen and share it with you. It is boon for those allergic to dairy products.

I am sharing with you a quicker version of making Burmese Tofu. You just need four ingredients which is always available in your pantry.


Recipe for Burmese Tofu:


1 Cup Besan / Chickpea  flour
1 Tsp  salt
1/4 Tsp Haldi / Turmeric

3 cups water, (divided into 2 parts)



Combine Besan , 1.5 cups of water, salt, and turmeric  in a large bowl. Whisk together until smooth, and lump free.

Grease a baking dish  with sunflower oil or canola oil.

Bring 1.5 cups of water to a boil in a heavy bottomed pan. Turn heat to medium-high. Stir the  besan mixture  to ensure that the mixture hasn’t separated. While stirring the water with a  spoon, slowly and carefully pour Besan mixture into the simmering water.

Lower the heat to medium-low, stir continuously, until the mixture has thickened and you can see a nice glossy texture( about eight minutes). Pour immediately into the greased  dish.

Let it cool at room temperature and then set in the fridge for at least one hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

I am addicted to this tofu now and this will be a regular feature at my place now.