Tuesday, May 13, 2014

Sweet N Spicy tofu and Pears on a bed of cabbage salad

#IndianChutney, #Dip, #PearChutney, #SweetNSpicyChutney
#IndianChutney, #Dip, #PearChutney, #SweetNSpicyChutney
Finally, it’s nice and warm, believe it or not I have still not planted my annuals, I don’t know where my time is going. I think I might need a book on time management. The last fortnight was a bit hectic. 2 weeks?? It has been a fortnight since I did a post on TNS??  For one, my sister was visiting with her family from India, even thou she was here just for the weekend, before that I was busy spring cleaning and getting a part of the house renovated. You know how that goes, am glad that’s behind me… Got some great props from my sister, I did put it up on FB for you all to gawk. If you missed it, here…an iPhone image. Got some great paper to use as the background, the green I have used in this post and the maroon in the prop pix too. Prop envy :) the aluminum box on the bottom right is two generations old (my mom’s)….can’t wait to use it.


  The other day I was eating some spicy tofu in salad, I thought it was missing something. I wanted to add a gooey sweet n spicy chutney to it….some pears, spice and  molasses …fell in love with the flavors. Since then we have been having this chutney with crackers, mini toasts, even in a burger. I must say the best pairing is with spicy tofu on a bed of salad. It’s a great lunch option with a bowl of soup. That’s exactly what I did today, some roasted red pepper soup with the tofu. It will pair very well with roasted chicken.
#IndianChutney, #Dip, #PearChutney, #SweetNSpicyChutney

2-3 pear chopped
1 tsp blackstrap molases
3/4 cup brown sugar
1 tbsp red chilli powder
1 tsp roasted cumin powder
1tsp fennel seed (sauf)
1/2 tsp crushed yellow mustard
1/4 cup apple cider vinegar
salt to taste

Cut the pears and add all the ingredients, bring to boil, on a low flame let the pears cook. Let it cool. Store in refrigerator, good for 8-10 days.

For the salad chop some red cabbage and pour a vinaigrette of honey, orange juice and toasted sesame and a tsp of sesame oil.

Cut medium firm tofu, roasted it on all sides till nice and golden, you can roast it on a cast iron skillet. Smear some garam masala, cilantro and chili powder.

Serve with salad on bottom. Tofu and the chutney on top of the tofu.

#IndianChutney, #Dip, #PearChutney, #SweetNSpicyChutney
#IndianChutney, #Dip, #PearChutney, #SweetNSpicyChutney

People with thyroid issues, need to watch out when they eat soy. I did not know this, thanks to my friend Viana de León for pointing that out. Am not a health expert, so please ask your health care provider. 

You can replace soy with eggs or paneer.  Print Friendly and PDF

12 comments:

  1. very unique chutney,yummy!!

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  2. This comment has been removed by the author.

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    Replies
    1. Mala : am sorry I think for some reason the comment got deleted. Blog spot comments was a bit sticky this morning !! Thanks so much for the comments and stopping by.

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  3. Really interesting chutney :) looks delish!

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  4. Wow, that chutney is just simply awesome, very hard to resist..Those props are damn attractive.

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  5. Looks really delicious and all the flavorings!

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  6. This look delicious and I love all the flavors!

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  7. Even more than the chutney, I am drooling over the photography, and the traditional tools....

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  8. Hi Simi,

    My original comment was a question as to - if this recipe can be 'canned'.

    Thank you.

    Mala

    ReplyDelete

Thanks for stopping by and taking the time to browse. I appreciate all your comments, feedback and input. Hope you enjoy your stay :))

hugs!
simi

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