Soya Cutlets - Tea Time Snack Rich In Proteins, Vitamins And Minerals

Soya Cutlets - Tea Time Snack Rich In Proteins, Vitamins And Minerals

INGREDIENTS:

1 cup Soya Chunks

2 Onions (finely chopped)

3 Potatoes (boiled and mashed)

1/2 tsp Ginger (finely chopped)

1/2 tsp Garlic (finely chopped)

5 to 6 Curry Leaves (finely chopped)

1 tbsp Coriander (finely chopped)

1 tsp Corainder powder

1 tsp Garam Masala powder

1/4 tsp Turmeric powder

1/2 tsp Pepper powder

1/2 tsp Chilli powder

Oil for shallow frying

Salt to Taste

METHOD

Soak soya chunks in  3 to 4 cups of boiling water. Turn off the gas and cover it with the lid for 15 to 20 minutes. Stir at regular intervals to make sure that the soya chunks are soaked well and has absorbed water.

Drain, squeeze out excess water and mince in a mixie.

Heat 2 tbsp of oil in a pan and saute ginger, garlic, onions, green chillies and curry leaves till the color turns to light brown.

Then add salt, turmeric, coriander and chilli powders. Saute and mix well.

Add the minced soya chunks and mix well.

Sprinkle some water, cover it with a lid and let it cook on low flame for anaother 5 minutes.

Add the boiled potatoes, garam masala, pepper powder, coriander and mix well.

Let it cool for some time.

Take small portions and give them a shape of cutlets and shallow fry till golden brown.

Serve hot with tomato sauce. 

Soya Cutlets - Tea Time Snack Rich In Proteins, Vitamins And Minerals

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Methi Malai Matar - Recipe Rich In Vitamins, Minerals And Calcium

Methi Malai Matar - Rich In Vitamins, Minerals And Calcium

INGREDIENTS:

2 tbsp Oil

1/2 tsp Ginger paste

1/2 tsp Garlic paste

1/2 cup Onion (finely chopped)

1 tsp Green Chilles (crushed)

4 tbsp Kaju

Salt to taste

1/2 tsp Garam Masala

1/2 tsp red chilli powder

1 1/2 cup Milk

1/2 tbsp Sugar

1 cup Methi Leaves

2 tbsp Kasturi Methi

1/2 cup Boiled Green Peas

1/2 cup Fresh Malai

2 tbsp Fresh Malai (garnish)

METHOD:

Heat oil in a pan and add onion, ginger, garlic and green chillies. Stir them till the onions change its color to golden brown.

Then add the fresh chopped methi leaves and cook it for about 10 to 15 minutes on medium flame.

After methi leaves, add kaju powder, salt, garam masala, red chilli powder, kasturi methi to it and mix well for a minute.

Next add milk and sugar stirring continuously.

Then add the fresh cream, boiled green peas. 

Mix it, give it a single boil and turn off the gas.

Remove it in a serving dish and garnish with malai.

Serve hot with tandori roti or nan.

Methi Malai Matar - Rich In Vitamins, Minerals And Calcium

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Amritsari Fish Fritters - A Typical Amritsari Crisp Fish Pakoda Recipe

Amritsari Fish Fritters - A Typical Amritsari Crisp Fish Pakoda Recipe

INGREDIENTS:

8 pieces fish fillets (medium size)

200 gms gram flour

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp ajwain (carom seeds)

1 tbsp red chili powder

1 tbsp lemon juice

1 egg

110 g yogurt 

oil

salt




METHOD:

Clean the fish fillets properly.

Marinade the fish fillets with salt, lime juice, Ginger Paste, Garlic Paste and red chili powder for 20 minutes.

Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.

Keep the marinated fish pieces dipped in this batter for another 15 minutes.

Heat oil in a Wok (Kadhai) and deep fry the fish till golden brown and crisp.



Sprinkle it with chat masala if needed and serve hot with any kind of dip you love the best with fishes.

AddAmritsari Fish Fritters - A Typical Amritsari Crisp Fish Pakoda Recipecaption

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Kashmiri Chicken Curry - A Typical Kashmiri Recipe

Kashmiri Chicken Curry - A Typical Kashmiri Recipe

INGREDIENTS:

MARINATION:

1 kg Chicken (medium sized pieces)

2 tsp White Vinegar

1/2 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Salt

Mix all the above ingredients and marinate the chicken pieces in it for half an hour.

PASTE:

1 tsp Mustard Seeds

1 tsp Shahjeera

2 tsp Fennel Seeds (saunf)

2 Cinnamon 2 inches (dalchini)

3 to 4 Cardamoms (green elaichi)

4 to 5 Black Pepper (kali mirch)

3 to 4 Cloves (lavang)

1/3 cup Cashewnuts (kaju)

6 to 8 Kashmiri Red Chillies OR 2 tbsp Kashmiri Chilli Powder

1 tbsp Poppy Seeds (khus khus)

Soak all the ingredients in 1/4 cup of water for one hour and then grind to paste.

GRAVY:

1/2 tsp Ginger Paste

1/2 tsp Garlic Paste

2 Big Tomatoes (grated)

2 cup Onions (grated)

1/4 cup Coriander Leaves (finely chopped)

1/4 tsp Turmeric

1 tsp Lemon Juice

2 to 3 Bay Leaves (tej patta)

2 Big Black Cardamons (badi elaichi)

1 1/4 tsp Salt

1 cup Oil

Mix 2 pinches Saffron in 1/4 cup warm Milk and keep it for 15 to 20 mins.

METHOD:

Heat oil in a wok(kadai) and heat it thoroughly. Deep fry the chicken pieces just for 2 minutes.

Then in another pan take 3 tbsp oil and heat it. Add badi elaichi, tej patta, onions, ginger garlic paste and stir fry till the onions changes to golden in color. 

Then add the tomatoes and cook them for about 3 to 4 minutes. Add the paste of masalas and kaju in it and continue stir fry for another 2 mins.

Then add turmeric powder, salt and the marinated chicken pieces and mix well.

Add a cup of hot water to it and then give it a boil.

Lower the flame and cover it with the lid.

Let it simmer for 15 mins or till the chicken pieces get cooked.

After 15 mins, add the milk with saffron and mix it well.

Turn off the gas and remove the kadai from the gas.

Add the lemon juice and mix well.

Garnish it with coriander leaves and serve hot with rice.

Kashmiri Chicken Curry - A Typical Kashmiri Recipe

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Fried Masala Bhindi - A Very Different And Easy Recipe

Fried Masala Bhindi - A Very Different And Easy Recipe 

INGREDIENTS:

250 gms Bhindi

1 Tomato (finely chopped)

1 Onion (finely chopped)

1 potato (boiled and mashed)

1 tbsp Ginger Garlic and Green Chilli Paste

1/2 tsp Turmeric Powder

1 tsp Garam Masala

1/2 tsp Red Chilli Powder

Coriander for garnishing

Salt to taste

Oil

METHOD:

Cut bhindi lengthwise in two halves and then into 2 inches pieces and deep fry them.

Then sprinkle salt on the bhindis, mix well and keep it aside.

In a pan heat 2 tbsp oil. Add turmeric powder to it. Saute ginger garlic and green chilli paste in it for 2 mins. Then add chopped onions to it.

When the onions turn golden add finely chopped tomato and let it cook for another 2 to 3 minutes. 

Next, add the mashed potatoes followed by garam masala and red chilli powder and mix well. Add some salt. 

Finally mix the fried and salted bhindis to the above masala.

Garnish it with fresh coriander leaves

Serve it as a main course dish with chappatis.

Fried Masala Bhindi - A Very Different And Easy Recipe 

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Sweet And Sour Veggies - With Very Easily Available Ingredients

Sweet And Sour Veggies 

INGREDIENTS:

1/2 cup Pineapple juice or syrup

3-4 babycorns cut into 2 lengthwise

4-5 medium florets brocoli

3-4 mushrooms

2 slices pineapple fresh or tinned

1 small capsicum cut into 1/2" pieces

1/2 tsp red chilli paste

1 1/2 tsp crushed garlic

2-3 spring onions white cut into slices

1/4 cup tomato ketchup

3 tbsp vinegar

1/4 tsp ajinomoto

4 tsp sugar

1 tsp soya sauce

salt to taste

4 tbsp cornflour mixed in  1/4 cup water

1 stock cube crushed






METHOD

Boil 1 1/2 cups of water in a pan. To it add pineapple juice, baby corns, brocoli and mushrooms. Let them boil for about 5 to 6 minutes.

In the meanwhile in another pan heat 2 tbsp of oil, add onions and garlic to it. When the onions start to change its color add red chilli paste to it. Stir for about 3 minutes.

Now add these onion, garlic and red chilli paste to the veggies being boiled along with pineapple pieces and capsicum.

Then add tomato ketchup, vinegar, ajinomoto, sugar, soya sauce, salt and stock cube. Stir it well.

Finally add the cornflour paste stirring continuously till the sauce thickens.

The Sweet and Sour Veggies are ready to serve.

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Corn Upma - Easy And Very Healthy Breakfast Recipe

Corn Upma - Easy And Very Healthy Breakfast Recipe

INGREDIENTS:

1 cup Semolina (rawa suji)

4 tbsp Oil

1 tsp Mustard Seeds (sarson)

A few Curry Leaves

2 Green Chillies (chopped)

1 Big Onion (finely chopped)

1/2 Cup Corn (boiled)

1/2 Cup Green Peas (boiled)

2 3/4 Cups Water

1 Tsp Lemon Juice

1/4 tsp Red Chilli Powder

Salt to taste






METHOD

Heat 3 tbsp of oil in a pan. Then add suji to it. Stir it continuosly till suji changes it color. It will take about 2 to 3 minutes. Remove the suji from the pan in another bowl and keep it aside.

In the same pan add the left over 1 tbsp of oil and heat it. Then add mustard seeds to it. Once the mustard seeds begins to splutter add curry leaves , green chillies and onions. Saute it for 2 to 3 minutes

Then add salt, red chilli powder, water, corn, green peas and lemon juice. Stir it well.

Gradually add suji, stirring constantly till all the water gets soaked by the suji.

Serve it hot with tea.

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