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Monday, 23 October 2017

Soya Okra (Bhindi) Stir Fry



          Soya in any form is always a healthy substitute to any non-veg. dishes. So here is a simple okra stir fry, paired with soya granules. Easy to cook, simple and delicious, they can be served as a side dish with either rice or chapattis.








  • 300-400 gms okra, cut into 1/2" pieces
  • 2-3 tbsp. oil
  • 1 tsp. nigella seeds (kalonji)
  • 1/4 tsp. asafoetida
  • 1 tsp. garlic, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 green chilies, slit
  • 1 tsp. roasted cumin powder
  • 1/2 cup soya granules
  • 1 tbsp. ghee
  • 2-3 tbsp. coriander leaves, chopped
  • 1 fresh red chili 






          Soak the soya granules in hot water for 10 minutes. Drain and keep aside. Heat oil in a pan and temper with nigella seeds. Saute for a few seconds. 

          Add asafoetida and garlic. Fry till it changes colour. Add the okra, salt, turmeric powder, green chilies and cumin powder.

          Fry on a low flame, stirring at intervals till the okra turns soft. Now add the drained soya granules and continue to fry for 2 more minutes.

          When done, add the ghee and switch off the flame. Garnish with coriander leaves and fresh chilies. Serve as a side dish with either rice or chapattis.


















Sunday, 22 October 2017

Mutton Kundan Kaliyan - Awadh Style



          All Mutton lovers, you need to try this recipe for sure. Highly recommended. It is simply out of this world. Tried it for the first time and was totally hooked to it. It was a sure hit at my place. This is an authentic Awadh style mutton curry that I came across in one of the cookery shows. 

           The flavour coming from the kewra water and saffron was just awesome. Cream can be added according to individual preference. The gravy was rich, smooth and creamy and can be relished with any form of rice or Indian bread. So check for a step by step method with pictures to prepare this delicacy.







                      
          Kundan means gold and kaliyan means mutton. It is a shahi dish and is told that it was usually prepared for the nawabs. There was the use of gold leaf to this dish to give a royal touch  Hence the name. Whatever be the reason, it sure is a royal delicacy.







  • 400 gms. mutton with bones
  • 3 onions, sliced
  • 1 cup yoghurt
  • 2 tbsp. ghee
  • 1/3 cup ginger-garlic juice
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • 1 tsp. kewra water
  • pinch of saffron
  • 1/2 cup oil 





          Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down. Then mix with the yoghurt and mash well.

          Heat ghee in a pan and fry the drained mutton pieces till it turns slightly brown. Now add the yogurt-onion mix. Cover and simmer till the oil separates.

          Add the ginger-garlic juice and all the dry spices. Mix to combine everything well. Stir fry for 1-2 minutes.

          Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy. 

          Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron. 

          Keep it covered for 5-10 minutes. Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread. 





                               Heat oil in a pan and fry the onions.... 




                               ......till golden brown in colour. 




                               Drain.



                               Then mix with the yoghurt and mash well.



                      Heat ghee in a pan & fry the drained mutton pieces till slightly brown. 



                       Now add the yogurt-onion mix. Cover and simmer till the oil separates.




                                Add the ginger-garlic juice..... 



                   .......and all the dry spices. Combine everything well. Stir fry for 1-2 minutes.




                   Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the
                   mutton pieces and strain the gravy. 




                  Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off
                  the flame. Add the kewra water and saffron. Keep it covered for 5-10 min. 





                  Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian 
                  bread. 










Saturday, 21 October 2017

Soya Keema Matar



          Soya in any form is always a healthy option to any non-veg. recipes. So let me share a simple side dish of Soya Keema Matar that can be enjoyed with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapatti. 

          Soya in general can be used to make a variety of dishes like tikkis, parathas, kababs, etc. You will be surprised to know that it tastes just like any mutton / chicken mince. So all vegetarians go ahead and give it a try by following a step by step guide with pictures to prepare it.   








  • 1 cup soya granules
  • 1/2 cup frozen green peas 
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. ghee
  • 1-2 tbsp. coriander leaves, chopped





          Make a paste of the ginger-garlic and all the dry spies along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and cardamoms. Then add the onion and saute till light brown.

            Add the spice paste and saute for 2-3 minutes. Now add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed.

          When done, add the ghee and give it a stir. Garnish with the coriander leaves. Serve as a side dish with jeera rice, pulao, plain biryani, naan, tandoori roti, paratha, poori or just plain chapatti.




                       Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and 
                       cardamoms. Then add the onion and saute till light brown.




                               Add the spice paste and saute for 2-3 minutes.




                      Now add the chopped tomatoes along with some water. Cover and cook till 
                      it is mashed.




                               Add the drained soya granules.....




                               .....followed by the peas and..... 



                          ........some water. Cover and simmer till the moisture is all absorbed.



                               When done, add the ghee and give it a stir. 



                               Garnish with the coriander leaves.



                  Serve as a side dish with jeera rice, pulao, naan, tandoori roti, paratha, poori
                  or just plain chapatti.
















Friday, 20 October 2017

Lemony Vegetable Soya Stew


       
         Now that Diwali is over, how about some detoxification? So here is an absolutely healthy and a nutritious stew / broth with the goodness of some mixed veggies, soya chunks and boiled lobia. Enjoy this simple meal either for lunch / dinner with a dash of lime. You need nothing else. Light on the stomach, it is a soul satisfying meal. So check for a step by step guide with pictures to prepare it.








  • 3 cups chopped mixed veggies, cubed (Carrot, green papaya, beans, green peas, bottlegourd, etc)
  • handful of soya chunks
  • 1/2 cup boiled lobia
  • 1 lemongrass stalk
  • 1-2 green chilies, slit
  • 1 tbsp. olive oil
  • 1 tsp. garlic, chopped
  • 1 onion, sliced
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted cumin  powder
  • 1 stock cube
  • 1 tbsp. oats
  • 1 tsp. lime juice




          Heat oil and saute the garlic till light brown. Then add the onion and continue to fry till light brown in colour.

          Add all the chopped veggies, turmeric powder, cumin powder, lemongrass, stock cube and green chilies. Fry for two minutes on high flame.

          Add 1 1/2 - 2 cups water, salt, soya chunks and oats. Pressure cook for one whistle. When done, add the lobia. Mix well and serve with a dash of lime for a healthy and sumptuous meal.


          

                  Heat oil and saute the garlic till light brown. Then add the onion and continue
                  to fry till light brown in colour.




                              Add all the chopped veggies, the stock cube, followed by.....




                  turmeric powder, cumin powder, lemongrass and green chilies. Fry for two 
                  minutes on high flame.




                              Add the soya chunks,





                               1 & 1/2 - 2 cups water, salt and oats. 




                               Pressure cook for one whistle. 




                               When done, add the lobia. Mix well.




                               Serve with a dash of lime for a healthy and sumptuous meal.












Savoury Spinach Khaja (Layered Deep Fried Spinach Fritters)



          Khaja is a very popular sweet in many parts of india, especially the Northern part, West Bengal, Orissa, Andhra Pradesh, etc. In fact, it is offered as a prasad at the Lord Jagannath temple in Puri (Orissa). They can also be made into savoury style by deep frying them for a typical Diwali snack. They can be made in large quantities and stored in airtight containers to be relished later. 

          They are perfect as a tea-time snack or as appetizers with some homemade chutney. So here is my version of a khaja made with some spinach puree. So go ahead and give it a try by checking for a step by step method with pictures to prepare Khaja in a new avatar.








  • 1 cup plain flour (maida) + 1 tbsp. 
  • pinch of salt
  • 1/2 tsp. carom seeds (ajwain)
  • 2 tbsp. spinach puree
  • 1-2 tbsp. melted ghee / oil + 1 tbsp. 
  • oil to deep fry








          Mix together all the above mentioned ingredients (except oil to deep fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15 minutes.

          Knead the dough again and then roll out into a chapatti. Apply some ghee and then sprinkle some flour all over it.

          Roll over into a log and cut into 1" thick roundels. Gently roll lengthwise and keep them aside. Heat oil in a pan and drop them one by one. 

          Fry in batches on a low flame till they turn light golden in colour. Drain on a kitchen towel and serve these crispy fritters as a tea-time snack or as appetizers with some homemade chutney.





                  Mix together all the above mentioned ingredients (except oil to deep fry). 




                     Add required quantity of water and knead into a dough. Cover and keep 
                     aside for 15 minutes.



                  Knead the dough again and then roll out into a chapatti. Apply some ghee 
                  and then sprinkle some flour all over it.



                               Roll over into a log.




                               Cut into 1" thick roundels. 



                               Gently roll lengthwise and keep them aside. 




                    Heat oil in a pan and drop them one by one. Fry in batches on a low flame
                    till light brown in colour.




 Drain on a kitchen towel 



                    Serve these crispy fritters as a tea-time snack or as appetizers with some
                    homemade chutney.















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