>> Wednesday, August 11, 2010
Tofu - 1 Pac ( I used extra firm tofu. But any kind would do for this dish)
Capsicum - 1 no. medium sized ( Finely chopped)
Carrot - 1 no. medium sized ( Finely chopped)
Onion - 1 no. medium sized ( Finely chopped)
Red chilly powder - 1 Tsp
Garam masala powder - 1 Tsp
Coriander-cumin powder - 1 Tsp
Cumin seeds/ Jeera - 1/2 Tsp
Coriander leaves - For garnishing
Salt - To taste
Oil - 1 Tsp
Lime juice - 1/2 Tsp
Remove the tofu from its packing and roll it in a kitchen towel tightly and let it stand for at least 30 minutes. This will help to drain all the water from tofu. Squeeze the excess water out of tofu by pressing it between your palms. Now scramble the tofu into small pieces.
Heat oil in a pan, add cumin seeds and let it sizzle. Add onions, capsicum, carrot and fry it for 5 minutes or until the veggies are partly cooked and still retaining their crunchiness. Now add the scrambled tofu, chilly powder, coriander powder, garam masala and cook the mixture closed for 10 minutes. Finish off with lime juice and coriander leaves.
Dumpling wrappers - 2 nos. ( I used store bought wrappers and thawed them as per instructions before use)
Oil - For deep frying
Place a Tbsp of prepared tofu masala into the wrapper and roll it into cylindrical shapes resembling spring rolls. Seal the edges with water or oil. Deep the spring rolls on medium heat for golden brown and serve hot with ketchup.
The tofu masala goes to Cilantro's Indianised Tofu event guest hosted by Jaya.
The Tofu spring rolls go to Monthly mingle party treats event hosted by Sara's Corner, started by Meeta and to Sharmi's Lets munch light tea time snacks