Tomato Pea Tofu Stew (Mater Paneer)

This was on the menu for today's cooking class, so by popular request here's the recipe but its only complete if made with love and gratitude! Enjoy! :-)

Mater Paneer (or Panir) is a popular dish world-wide, and probably every experienced veggie cook who is familar with Indian cuisine has their own version of it.  It originates in Punjab, northern India (Vegetarian World Food, Kurma). It is generally made with fresh paneer cheese - a quick home made soft cheese which has endless uses in the Indian cuisine. For this dish it would be pressed til firm and then diced. However in this recipe I made it vegan with Steve's expert help, by using baked tofu cubes instead.

Serves about 5 generous portions. Prep & cooking time 45 mins - 1 hr.

Ingredients

• 12 - 15 large ripe organic tomato's, washed, chopped into large chunks and blended into a puree
•  1 pkt original firm tofu cubed small & baked in olive oil
• 1 pkt fresh green peas ( frozen works too - I just prefer fresh)
• 1 tsp tumeric
• 2-3 tbsp sea salt or to taste (better to under-salt, you can always add in more later)
• 1 tsp fresh ground black pepper
• 1 tsp Asaoetida (aka hing - its a great onion substitute)
  
• 1 handful dried Oregano herb
• 2 tbsp brown cane sugar or to taste
  
• 1 bunch fresh basil leaves chopped roughly

Method

• Put Tofu cubes in oven to baked in olive at 350 degrees, til lightly tanned you may need to turn them over half way through (use a pan knife) - depends on your oven.
  
• Combine the fresh tomato puree, fresh peas (if you use frozen ones add them 10 mins before the end instead), tumeric, salt, pepper, asafoetida, oregano and sugar in a heavy bottomed saucepan. Cook down into a thick sauce - til its about half the original volume. BTW Steve taught me a useful tip; add a whole carrot (cleaned of course) into the tomato sauce as its cooking down to help remove any bitter taste from the tomatos. He said that trick originates in Italy. . .I learn something new every time I cook!
  
• Add in the baked tofu cubes, lower heat and cook another 10 mins or so, the tofu will expand a little.
• Stir in the chopped fresh basil a few minutes before serving. Save some to garnish. For variation fresh cilantro is also excellent instead of basil.
  
• Serve hot on a bed of rice and a fresh bread of your choice - Poori's are great! Yum! :-)
  
• BTW its also really great with pasta...have fun experimenting with this tasty dish!
  

Poori (Indian puffed fried bread)

This is the recipe I taught in today's cooking class. I was impressed with everyone's great Poori rolling! Often the first time someone makes these they come out every shape except round. You were all pro's from the get go! Way to go! :-)

Poori's are a very popular accompaniment to many meals throughout India. They can be eaten with a dinner or even made into a dessert by sprinkling them with powder sugar as they come out of the hot oil. Very simple to make, and its fun to see them puff into ballon-like rounds in the oil. Trick is to roll them dough into a consistent thickness and when frying use the flat back of the spatula to push the poori under the oil as it comes to the surface. When it rises stroke it under again gently to aid it puffing.

Makes approx 16 medium sized Poori's. Takes about 30 mins to prep and cook. (longer if you let the dough rest longer - which is recommended but not essential).

Ingredients

• 2 cups 1/2 and 1/2 - plain wholewheat flour & white flour
• 1/2 tsp salt
• 2 Tbsp Oil/butter
• 2/3 - 1 cup warm water - as needed
  
• Oil for deep-frying

Method

Combine flours and salt and mix. Add oil and rub into flour til it resembles coarse meal. Add the warm water gradually as you mix it together, as much as you need to form a nice soft but not sticky dough. Turn onto a flat clean surface and knead about 5 mins til smooth. Let it rest 5mins - 3hrs (make sure you cover it with an upturned bowl if you leave it that long so it retains its moisture).

BTW you can also add in fresh Fenugreek (Methi) leaves or other fresh herbs and spices/seasoning into the dough for variety.

When you are ready to use your dough, heat deep-frying oil in a wok or suitable saucepan at medium temperature.

Re-knead and roll into a snake shape. Cut into 16 pieces and roll into smooth balls. Flatten each ball into a small disc in your palms and on a lightly oiled or floured surface use your rolling pin to roll it into a round disc about 4 ish inches wide.

Pat off any excess flour and carefully place into hot oil. (To test if its ready throw a small piece of dough in and if it rises & fizzes its hot enough). The Poori will go to the bottom of the pan and as soon as it rises up again, use a flat spatula to ease it back under the oil. When it puffs, flip it over for a few seconds til light golden and use your spatula to place into a colander to drain. Its helpful to have paper towls in the colander so the excess oil is absorbed.

Serve Poori's hot with a meal or sprinkled with powdered sugar as a dessert. Have fun! :-)