Wednesday, 10 December 2014

Harissa crusted tofu with green peas hummus

Today's post is very special to me as I'm sharing the recipe from one of my mentors, Shimpa Rathore. Gem of a person, creative genius, brilliant chef and very humble, Shimpa is the owner of a cookery group in Facebook, inspiring many lives.




Ingredients:

For Harrisa Paste:


  • 100 gms Dried Red chillies
  • 1 tsp cumin seeds
  • 1 tsp corriander seeds
  • 3-4 cloves garlic
  • Salt to taste
  • 2 tbsp Olive oil
  • 1 tbsp lemon juice (optional)


For Crusted Cottage cheese/tofu:


  • 2 thick slices of Cottage cheese/tofu
  • 1 tbsp harrisa paste
  • 1 tbsp honey
  • Salt to taste


For Tahini dip:


  • 1/2 cup sesame seeds
  • 3-4 cloves garlic
  • 1 tbsp lemon juice
  • 2-3 tbsp olive oil


For Green peas hummus:


  • 1 cup frozen peas
  • 3-4 cloves garlic
  • Salt to taste
  • 1 tbsp tahini 
  • 1 tbsp Lemon juice 

Method:


Harissa paste:


  • Soak chillies in hot water for 30 minutes.(do not discard the water)
  • Dry roast coriander and cumin seeds on a skillet until fragrant.



  • Drain, discard stems and deseed chillies, transfer to a mixer/food processor along with whole spices, garlic cloves,salt, lemon juice and olive oil.
  • Grind to a smooth paste. (add water used for soaking chillies, if required)
  • Tranfer this to a jar and drizzle good amount of olive oil on the top.



Crusted Cottage cheese/tofu:


  • Cut thick slices of Tofu/Cottage Cheese. (I used Tofu here)
  • Mix 1 tbsp harissa paste with 1 tbsp honey, marinate tofu slices in this for 15-20 minutes.
  • Sprinkle little salt on both sides of tofu.



  • Heat oil in a non stick pan and sear on low-medium heat to get a nice crust.



Tahini Dip:


  • Dry roast sesame seeds in a wok on medium flame till light brown and fragrant.



  • In a  mixer/food processor grind sesame seeds along with garlic cloves, lemon juice and olive to a fine paste ( add warm water if required)
  • Tahini is ready.


Green peas Hummus:


  • Blanch green peas in boiling water for 3-4 minutes.
  • Drain and immerse in cold water.
  • Transfer to a food processor along with garlic cloves, tahini paste, salt and lemon juice and grind to a fine paste.
  • Green peas hummus is ready.




Plating:

Spoon some tahini at the base and make a boundry with green peas hummus, place the crusted tofu at the top,sprinkle some black pepper and drizzle good amount of olive oil to serve.