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#vegetarian

84 posts47 participants1 post today
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Ganga

Something I came across this morning, a hint that I quite like. Put your tofu (cubed) and marinade into a ziplock bag and freeze. Fabulous prep for oven baked or sauteed tofu. Lots of marinade options.

foodwithfeeling.com/marinated-

Food with Feeling · Easy Tofu Marinade (6 ways) - Food with FeelingThe KEY to truly delicious tofu is a good tofu marinade! Here are SIX different marinade recipes to choose from and they're all EASY!
#Food#links#Tofu
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Ganga

Hmmm, this is a bit prescriptive, but I get it. And the way to pour the batter into the oil - a gold hint!

How to cook farinata, the "tart" made from chickpea flour.

asmallkitcheningenoa.com/farin

(Different parts of Italy cook it differently - many on the stove top. Both oven-cooked and stove-top-cooped are fab.)

A Small Kitchen in Genoa · Farinata: the Genoa chickpea tart. - A Small Kitchen in GenoaI have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought  already made, deep hate mixed with discomfort when I prepared it at home. Yes, I’ve neve been able to properly bake a farinata. Too high, too thin, burnt on top, raw at the  base, and […]
#Food#FoodInfo#links
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Ganga

Fried Upma with Ricotta

Upma is a delicious breakfast dish and snack from South India, made from rava. Rava (also called Rawa, Sooji, Suji or Upma grain) is a semolina product that is cooked with spices and sometimes finely chopped vegetables for a stunningly delicious dish.

#Ottolenghi, in his book #PlentyMore takes his version of Upma and allows it to set before pan frying wedges. It is a delicious way to use Upma and a great use of left-overs. Rather than use his recipe, I cook Upma in a more traditional South Indian way, using his method to pan fry it, then serve it with either seasoned yoghurt or ricotta.

Rava, like semolina, is a granulated wheat flour that has a grainy texture to it. There are two types available, a fine-grained version and a coarser-grained one that is better for making Upma. In general, sooji will have a finer grain than rava.

I cook Upma until it is thick and holds shape. One variation has a looser consistency but if making the fried upma, it is best to cook it until quite thick.

As an aside and just for your information if you are interested: There are many different types of rava, perhaps thousands of regional variations. Some of the variations are because different wheats are used. Eg Bansi Rava, also known as samba wheat, is a very fine powdered flour unlike the more coarsely granulated Rava. It is made from a variety of wheat called samba godumai that has a long body and slightly sharp edges on both sides.

Another famous Rava is Bombay Rava which has a very coarse texture that is a little bigger than regular Rava. It is made from whole wheat grains of mottai godumai wheat.

There is another type, chamba rava, which is a by-product of wheat flour. Semolina, on the other hand, is always made from Duram wheat.

Upma has been pan-fried and cut into wedges. It is crispy on top. The wedges have been topped with a seasoned ricotta and coriander leaves.
#upma#food#FromTheArchives
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