Soya Kebab recipe / how to make Soya Veg cutlet / Very Healthy and Protein Rich

Soya cutlet recipe / how to make Soya Veg cutlet / Soya chunks (granules) cutlet step by step images / video recipe

Soya cutlet recipe

A perfect snack made of soya chunks or granules with boiled and mashed potatoes mixed with some veggies and spices and then shallow fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney or tomato ketchup

Soya cutlet recipe

This again is my mom’s recipe. I have been having this and veg cutlet since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe unlike veg cutlet calls for adding rice flour for binding. You just have to add some rice flour to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough.

Some of the tips include cooling down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding. Also the soya granules should be drained well before use.

Other tips are mentioned in the tips section after method.

Do give it a try and let me know your experience via comments.

Also if you are looking for some other snack recipes do visit Also have a look at the other snack recipes on my blog punjabi namkeen mathri, mumbai street style sandwich, stuffed papad cones, veg schezwan fritters, bread masala, bread rolls, potato seekh kebab, hash brown mini pizza,hash browns. For the recipe videos please visit my you tube channel and do subscribe it.

Ingredients:

2 mediun potatoes (boiled and peeled)

1/4 cup Soya Granules (soaked and drained)

¼ cup Green peas (boiled)

½  Carrot (chopped and boiled)

1 small Onion (finely chopped)

2 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

2 tbsp Rice flour

2 tbsp Cornflour

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil and cornflour.

add ingredients in bowl

 

Mash and combine. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

combine

Grease your hands with oil.

grease hands

Take a small portion of mixture and give it a round shape. Flatten a bit.

give a round shape and flatten

Prepare a mixture of cornflour and water.

mixture of cornflour and water

Dip and coat the cutlets in the cornflour mixture and slide the cutlets into hot oil.

Dip and coat the cutlets in the cornflour mixture

Do not overcrowd the pan. Fry on low heat and not on high heat to avoid burning.

fry

 

Flip and fry from both sides until golden and crisp.

flip and fry

Drain on a kitchen tissue to remove excess oil.

drain on kitchen tissue

Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Soya cutlet recipe

Tips:

Cool down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding.

Also the soya granules should be drained well before use.

If you feel that the mixture is still loose add in some more rice flour

Fry on low heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.

Do try this food-a-licious recipe and share your experience with us via comments.

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How to cook rice in microwave / Easy and perfect recipe / microwave rice

How to cook rice in microwave / microwave rice recipe step by step images and recipe video

microwave rice

 

Cooking rice in the microwave is cheaper and faster than cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot,  then set the timer then immediately turn off heat. The strong heat under the container will overdo the rice or create burnt, stuck-in-pot rice that difficult to scuff out.

Microwaved rice looks the same, tastes the same, smells the same and fluffs the same. The top secret to microwaving rice is to add the correct amount of water. Too much water = soggy rice, Too little water = dry rice, Just right water = just right rice. So lets begin with the recipe..

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Ingredients:

1 cup Basmati rice

1 ½ cup Water

1 tbsp Ghee

Salt to taste

Method:

Take 1 cup of rice.

Wash it thoroughly and soak in enough water for about 15 minutes.

wash and soak

Drain the water.

drain water

Transfer the rice in a microwave safe bowl. Add 11/2 cup of water, 1 tbsp ghee and salt to taste. Stir.

transfer to microwave safe bowl

add water, ghee and salt

Microwave on high power for 10 minutes. Remove from the microwave and let it rest for 5 minutes.

rest for 5 min

Fluff gently with a fork.

fluff

 

perfect

Serve hot.

microwave rice

Tips:

Do not stir the rice at any time during the cooking process.

Time varies as per the microwave voltage.

Take a big enough bowl as the rice would be doubled after cooked.

Try cooking rice in microwave with this recipe and share your experience with us via comments.

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Instant Malpua Recipe / Halwai Style Malpua / Easy Malpua Recipe

Malpua is a pancake served as a dessert or a snack. Malpuas are made in festivals. So as Holi is around the corner so I thought of sharing this delicious recipe.

Instant Malpua Recipe

 

These are instant malpuas as these are made from milk powder instead of rabid, so here the time is save is saved. Secondly, these malpuas do not require fermemtation time as by the time the sugar syrup is ready the malpua batter would be set.

There are some points to be remembered while making malpuas which I have mentioned in the tips section after the method.

Lets begin with the recipe starting with the ingredients

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Ingredients: (Makes 6 Malpuas)

½ cup All purpose Flour (Maida)

½ cup Milk powder

2 tbsp Semolina (rava / suji)

1 tbsp Fennel seeds (saunf)

1 cup Milk

1 cup Sugar

1cup Water

½ tsp Cardamom powder

Chopped Pistachios and almonds for garnishing

Ghee for frying

Method:

Take a mixing bowl.

Put in all purpose flour, milk powder, fennel seeds, semolina and mix well.

all purpose flour, milk powder, fennel seeds, semolina

 

mix well

Now in parts add in 1 cup of milk. Mix well to form a lump free batter.

add milk and form lump free batter

Let it rest for 20 minutes. By the time we will make the sugar syrup.

In a pan take 1 cup sugar and same amount of water. Bring it to boil till the sugar dissolves. Now lower the heat and simmer for 5 minutes. We need a syrup that is slightly sticky. It should be like that of gulab jamun.

add sugar and water and bring to boil

simmer for 5 minutes

Turn off the heat and keep it aside.

turn off heat

In another pan heat ghee. To check whether the ghee is hot enough put in a drop of batter. If the batter comes up quickly means the ghee is perfectly hot. If it turns brown immediately then the ghee is very hot, lower the heat. If it does not come up then the ghee is not hot enough so u need to heat it more.

check ghee by adding a drop of batter

After checking now its time to fry the malpuas.

Take a ladle full of batter and put in the centre of the pan at low heat. Fry it at low heat.

put a ladle full of batter in ghee

low heat

When one side turns golden, flip and fry the other side. The malpua should be cooked evenly from both sides and inside out.

flip and fry

perfectly fried

When fried transfer to the kitchen tissue to remove the excess ghee.

place on kitchen tissue

Likewise fry all the malpuas.

Heat the sugar syrup. Do not bring it to boil, just heat. Then put in all the fries malpuas.

put malpuas in sugar syrup

Let them be in the sugar syrup for 15 minutes so that the malpuas soak the sugar syrup.

After 15 minutes place the malpuas on a plate and garnish with chopped pistachios and almonds.

garnish

Malpuas are ready.

Instant Malpua Recipe

Tips:

Use milk powder and not dairy whitener.

Fry the malpuas on low heat.

Use nuts of your choice and taste for garnishing.

Could be served with rabri.

Try these Food-a-licious instant malpuas and write in your experience via comments.

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Moong dal halwa / How to make Moong Dal Halwa /Halwai Style

Moong dal halwa / how to make moong dal halwa with step by step images and recipe video.

It is a rich yet delightful sweet from the state of Rajasthan. The perfect method how to make Moong Dal Halwa, The Rich and delicious moong dal halwa takes some time to get ready but the end result is well worth all the effort. A favorite Indian sweet made with yellow lentils, ghee, sugar and nuts.

Moong dal halwa 

It is excellent yummy, just melts-in-your-mouth, heavenly flavor, and every bite that you take in, leaves you longing for more.

It is a easy recipe but yes it is time consuming so one needs to have patience. It takes time in cooking the moong dal, that is to turn it from yellow to brown. The main ingredients used are of the same quantity like the amount of ghee, moong dal, sugar and water is the same.

Also its procedure is very interesting. Firstly the moong dal along with the ghee would give you a paste look then it would form a lump, further breakdowns and looks crumbly. The whole procedure takes around 30 to 40 minutes.

The other points to be considered are mentioned in the tips section after the method.

Also visit the other 20 Sweets Recipes on my website which are utterly irresistible!

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Ingredients:

1 cup Split Green gram lentils (moong dal)

1 cup Ghee

1 cup Sugar

1 cup Water

1 tsp Cardamom powder

10 Pistachios

10 Almonds

Method:

Take moong dal in a bowl. Wash yellow Moong Dal until the water runs clear.

take dal

Soak it for 3 to 4 hours.

soaked dal

Drain the water. The dal (lentils) when pressed should be broken easily.

breaks easily

Grind it to a coarse paste without adding water. Do not grind it smooth. When rubbed in between fingers it should feel coarse and not smooth.

grind to coarse paste

Heat ghee in a nonstick pan. Non stick is to be used as the dal would stick to the other pan and would make the cooking very tough.

Put in 1 tbsp Semolina (rava) and sauté it till golden brown. It gives a nice texture to the halwa.

heat ghee and add semolina

Add dal and start sauteing. We have to cook this moong dal till the raw aroma goes away.

add dal

Soon the dal with get mixed up with the ghee and form a paste.

forms paste

Keep stirring on low to medium heat. Then this paste would form a lump.

forms lump

Do not stop stirring. Keep on doing it. Soon the lump would break down and would become crumbly.

breaks down

Now it would resemble the sooji (semolina) halwa. Keep on stirring.

Further it would start releasing ghee and turn light brown. Now the raw aroma is also gone. The moong dal is perfectly browned.

releases ghee

turns brown

Now its time to add in water. So put in 1 cup water and mix well.

add water

Once the water is mixed well add in 1 cup sugar.

add sugar

Again mix in the sugar well. Always remember to add sugar after adding the water. As if we put in before water the moong dal halwa would become chewy and hard.

Now further to enhance the flavor  include in 1 tsp cardamom powder and also put in some chopped pista and almond.

add cardamom powder and nuts

 

Now let it thicken. Keep stirring on low to medium heat.Once the halwa is thickened it is ready to be served.

perfectly cooked

Transfer it to a bowl and garnish with some chopped pistachios.

top with sliced pista

Serve hot.

Moong dal halwa

Tips:

 Adding semolina gives a nice texture to the moong dal halwa.

Cook on low to medium heat throughout.

The raw smell of moong dal should not remain.

Add nuts of your choice.

Instead of water, milk can also be added.

Do try this food-a-licious, excellent yummy, heavenly flavored mong dal halwa, and you would realise every bite that you take in, leaves you longing for more.

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