Jadoh (with Tofu)

Recipe by Cook's Hideout

Blogging Marathon# 39 - Indian States: Day 18 State: Meghalaya Dish: Jadoh We move onto the next North eastern state of Meghalaya today. The name means 'the abode of clouds' in Sanskrit. Just the name makes me think of beautiful sky kissing moutains and luscious greenery and breathtaking landscapes. Coming back to reality, about one-third of the state is forested and the forests are notable for biodiversity of mammals, birds and plants. It was previously part of Assam, but formed a new state in 1972. Tribal people make up the majority of Meghalaya's population. The Khasis are the largest group,...

Ingredients

• 1 cup Rice ((I used Jasmine rice))
• 1 cup tofu (Oriental style - chopped)
• 1 onion (- medium, chopped)
• 1 ginger (" - grated)
• ¼ tsp Turmeric
• to taste Black Pepper
• 2 bay leaves
• to taste Salt
• 2 tbsps cilantro (- finely chopped)

Method

1. Wash the rice and drain. Set it to the side.
2. Heat 2tbsp oil in a wide pan, saute bay leaves, onions, ginger, turmeric and pepper. Cook till onions are lightly browned around the edges.
3. Add the tofu and fry for 2~3 minutes.
4. Add the washed rice asnd fry for 2~3 minutes. Then add salt and mix well.
5. Add 2 cups of warm water and bring to a boil. Lower the heat, cover and cook till all the water is absorbed and rice is cooked through, about 15~20 minutes.
6. Garnish with chopped cilantro and serve hot.

View the recipe instructions at Cook's Hideout