A Birthday Feast

This week I’m in San Francisco visiting my nephew and to thank his nanny Kenda for being so great to him, I prepared a special birthday meal for her and her partner Charity. We had Indian tacos which I’ve made before, but with some additional items. I really like making these for dinner parties because with such a variety of fillings, they never get old and there are also so many Indian ingredients that go well in tacos.

I’ve included a few of the recipes below and a complete list of fillings at the end of the post:

Curried Tofu

Ingredients
3 tablespoons oil
1 block extra firm tofu, cubed
1/3 teaspoon turmeric
1/4 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 clove garlic, minced
1 plum tomato, chopped
salt to taste

Method
Heat 2 tablespoons oil in a non stick fry pan under medium heat. Throw in tofu and fry until sides are lightly browned and skin is starting to get more firm on outside ~ 25 minutes.

Make a free area in the middle of the pan and put 1 tablespoon of oil. When heated, put in turmeric, chili powder, coriander, cumin powder and garam masala and mix well. Fry for a few seconds and throw in garlic.

Mix well and fry for a few seconds. Next throw in the tomato and mix, still keeping everything in the middle of the pot. Fry for 2 minutes and then coat tofu with this mixture. Fry for another 5 minutes or until tofu is completely browned. Add salt.

Mango Salsa

Mix up the following:
2 mangos, peeled and cubed
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped
1 small pickling cucumber, peeled, seeded and chopped
1 lime, juiced
salt

Cooked Tomato Salsa

Rough chop the following ingredients:
4 plum tomatoes
1 small shallot
1 jalapeno
3 cloves of garlic
1/4 cup water
1/4 teaspoon cumin powder
salt

Method
Puree tomato, shallot, jalapeno and garlic in blender.

In a saucepan, heat 2 teaspoons of oil. When hot, pour mixture in with water and cumin powder. Simmer for 15 minutes – should be dark red when done. Add salt to taste.

Taco Fillings – we used soft corn tortillas

curried tofu
radish raita with sour cream
mango salsa
cooked tomato salsa
cotija cheese
sliced avocado
lime
cilantro
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