Thursday, April 28, 2016

Soya stuffed Parathas

Raksha is an innovative chef. Today, she shares the recipe of soya stuffed parathas with us. Thanks!

A handful of soya chunks
About 1/4 tsp each of cumin seeds, fennel seeds, minced garlic, grated ginger, turmeric powder, red chilly powder, garam masala powder
1 finely chopped onion
Finely chopped coriander leaves for garnishing
Oil for cooking the parathas
Salt to taste

Cook soya chunks with water and salt in a pressure cooker for 4-5 whistles(this makes it softer n less chewy than the traditional method of cooking it by just boiling in water.  Also, it reduces the pungent taste of cooked soya chunks). Squeeze the excess water off the chunks. Chop them finely/ mince them  and set aside.

Fry cumin seeds, fennel seeds, chopped garlic, grated ginger, chopped onion in oil.  Add some salt, turmeric powder , red chilly powder and garam masala powder as per your taste. Add the minced soya chunks and fry in oil on a medium flame so that they get a slightly roasted flavour. Then, mix a small spoon of thick salted curd and sauté(v minimal. This step is optional). Ensure that no moisture is left in the mixture. Garnish with a  generous helping of coriander leaves.
Use this mixture as a filling to make parathas.

Mango Mousse

Note: 45 minutes of refrigeration is required after preparing this easy delicacy.

Presenting Mango Mousse by Rashmi, who is an awesome chef. Perfect for summers. Thanks!

Ingredients used:

Fresh Cream... 1 1/2 cup
Powdered Sugar... 1/4 cup
Fresh mangoes... 2 medium

How to make :
Purée 1 1/2 mangoes n dice the rest into small pieces.
In a bowl, whip the cream with a hand blender.
Add sugar n purée n whip gently
(don't mix too much).
Pour them into cups/small glass tumblers or bowls and refrigerate for 45 minutes.
Before serving, add diced mangoes and a mint leaf.

Wednesday, April 27, 2016

Soya Chunks Biryani

Raksha shares this tasty recipe with all of us. Thanks!

A handful of soya chunks
1 cup basmati rice
4 cloves
2 inch cinnamon stick
1 star aniseed
2 whole cardamoms
Bay leaf
4-5 peppercorns
6-7 mint leaves
2 onions
6-7 garlic cloves
1/2 inch grated ginger
1 green chilly
1/2 cup chopped coriander leaves
5-6 drops lemon juice
Salt to taste
Water to cook

How to make:

Cook a handful of soya chunks for 20 minutes in water with little salt. Alternatively, you could cook it in a cooker for 4-5 whistles. This makes them less chewy and lose their pungency.
Squeeze out the water from them after they cool down enough.

Wash and Soak basmati rice (1:1 3/4th ratio of rice and water) for atleast 20min.

In the meanwhile, Fry 4 cloves, 1 inch cinnamon, 1 star aniseed, 2 whole cardamoms, bay leaf, 4-5 peppercorns, 6-7 chopped pudina(mint leaves), 2 chopped onions, 1/2 inch grated ginger n 7-8 garlic and 1 green chilly in 2-3 tsp ghee, in a cooker pan. Add chopped soya chunks and fry. Add some chopped coriander leaves next and then the rice. Fry for 2-3 min. Use the soaked water to cook the rice. Add salt. Then, mix 5-6 drops of lemon juice to it. Cook for 2 whistles. Garnish with fried onions, cashews and chopped coriander leaves

Friday, April 22, 2016

BaTaTamboDe/ Aloo BonDa(Mangalore Style)

Batatambode is a Mangalorean starter prepared using potatoes. Had prepared this for a get-together recently. Was liked by many. Tastes good with coconut chutney.

Potatoes- 3-4 medium sized( boiled and peeled)
1 tsp cooking oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
4-5 curry leaves cut into small pieces
2-3 finely chopped green chillies
3-4 pinches asafoetida/hing
4-5 tsp fresh grated coconut(optional)
1/2 cup freshly chopped coriander leaves
Salt to taste

For batter:
1 ladle besan/green gram flour(heapful)
2-3 tsp rice flour
Water to prepare paste
1tsp red chilly powder
Salt to taste
Baking soda(2-3 pinches)- optional

How to make:
Warm 1 tsp of cooking oil. Add mustard seeds. After they crackle, add curry leaves, green chillies, turmeric powder, hing/ asafoetida, grated coconut(optional) salt and chopped coriander leaves. Remove from flame. Add mashed potatoes to this and mix. Keep aside.

Prepare the batter by using the ingredients mentioned. Make sure it is not too runny and makes a thin coating around the potato balls when dipped in it.

Heat oil in frying pan. Make round balls out of the potato mix. Dip in the besan/ gram flour batter. Deep fry till golden brown. Serve hot with or without chutney.

Bottlegourd curry

Recipe share by Suma.Thanks!

Ingredients used:

Two spoons of chanadal(soaked for 20 minutes)
Half a bottlegourd/lauki chopped into chunks
One onion finely chopped
Two tomatoes chopped
Salt to taste

To grind:

Two teaspoons of coconut
1 small teaspoon of coriander seeds and jeera/cumin seeds
Three green chillies
One teaspoon redchilli powder
1/2 cup chopped coriander leaves (to garnish)
2 tsp cooking oil
Salt to taste

How to make:
I prepare this directly in a cooker as I want lauki to be soft and also reduce the time of cooking.
Heat oil in cooker. Add chopped onions and fry a bit. Add turmeric powder soaked chanadal, the paste and fry.  Then, add lauki, tomatoes, chilli powder, salt and cook for two whistles.  Finally, garnish with coriander leaves.