Soya Aloo Tikki (Soya Potato Cutlet / Patty)

 

           These yummy shallow fried cutlets, made of soya granules and potato is so easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. 

            You can prepare these cutlets in advance and freeze them, to be fried at the time of serving. Serve them hot with any dip, green chutney or sauce / ketchup. So check out a quick step by step pictorial recipe to prepare these amazing healthy cutlets.

• 1 potato, boiled & mashed
• 1/2 cup soya granules
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander & mint leaves, chopped
• 1 tsp. nigella seeds
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1 tsp. garam masala 
• 1 tbsp. amchur powder (dry mango powder)
• 1 tbp. kasuri methi (dry fenugreek leaves), crushed
• 1 egg
• oil to shallow fry 

               Soak the soya granules in hot water for 10 minutes. Drain well and mix together with all the other ingredients, except oil. 

               Make cutlets of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water while shaping the cutlets).

               Heat oil in a pan and shallow fry the cutlets in batches, till golden brown on both sides. Drain on a kitchen towel and serve them hot with green chutney, any dip or tomato ketchup.

                                Mix together all the above mentioned ingredients, except oil. 

                   Make cutlets of desired shape out of this mix & refrigerate for 30 minutes. 

                            Heat oil & shallow fry the cutlets till golden brown on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with green chutney, any dip or tomato ketchup.

Pav Bhaji (Mixed Veggies with Toasted Bread - Mumbai Street Food)

 

          This is a favorite Mumbai street food found in every street corners and is also popular in the other parts of Maharashtra. It is a simple mixed vegetables served with butter toasted pavs / bread. Quite filling and wholesome, it satiates your hunger and is the perfect lunch time meal for all office goers in Mumbai. This yummy one-dish meal can be enjoyed as a light dinner too. So check out the step by step pictorial recipe to prepare this simple delicacy.

          

               The bhaji is healthy and nutritious at the same time with the goodness of mixed veggies. Moreover one can keep a check on the amount of butter if it is homemade. You can camouflage it with any veggies that your kids do not like and it will be gone in no time without any fuss. 

              There is absolutely no need to worry if Pav Bhaji masala is unavailable. You can add some garam masala instead. In fact, I sometimes use chicken masala too. It works just as fine. It is also accompanied with lime wedges, green chilies, chopped onion and coriander leaves. 

• 1 cup each of capsicum, carrots, potato, peas, cabbage and cauliflower
• 1 tbsp. oil
• 3 tbsp. butter or as required
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1-2 tomatoes, pureed
• 1 tbsp. tomato paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 2 tbsp. pav bhaji masala
• extra butter 
• 1 tsp. kasuri methi, crushed
• 1-2 tbsp. coriander leaves. chopped
• few pavs (bread) as required
• onion, green chilies & lime wedges

          Pressure cook the veggies in 1 cup water for 3-4 whistles. Mash them well with a potato masher and keep aside, 

          Heat oil and butter in pan and sauté the onion till it turns translucent.

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Now add the tomato puree and the tomato paste. Mix well and continue to sauté for 1-2 minutes.  

          Add the mashed veggies and required quantity of water. Simmer on a low flame for 8-10 minutes or till the oil floats on the top. 

          When almost done, add some more butter and kasuri methi. Give it a nice mix and cook for 1-2 minutes. Garnish with coriander leaves and keep aside.

          Heat another tsp. of butter on a tawa / griddle. Sprinkle some pav bhaji masala, a tsp. of the prepared bhaji and some coriander leaves. 

          Toast the pav halves on both sides. Serve the pav bhaji with a dollop of butter on top of it along with the toasted pavs, chopped onion, green chilies and lime wedges for a great street style comfort meal. 

  Pressure cook the veggies in 1 cup water for 3-4 whistles.

                                 Mash them well with a potato masher and keep aside.

                          Heat oil and butter in pan & sauté the onion till it turns translucent.

                       Add ginger-garlic paste & all the dry spices mixed with some water. 

                       Sauté till the oil separates. 

                      Add tomato puree & tomato paste. Continue to sauté for 1-2 minutes.  

                    Add the mashed veggies & required quantity of water. Simmer on a low

                    flame for 8-10 minutes or till the oil floats on the top. 

                         When almost done, add some more butter & kasuri methi. Give it a

                         mix and cook for 1-2 minutes. 

                                 Garnish with coriander leaves and keep aside.

                          Heat another tsp. of butter on a tawa. Sprinkle some pav bhaji masala, 

                          a tsp. of the prepared bhaji and some coriander leaves. 

                                 Toast the pav halves on both sides.

                       Serve pav bhaji with a dollop of butter along with the toasted pavs.

                        chopped onion, green chilies & lime wedges.

Pachi Pulusu (Raw Tamarind Rasam - Andhra / Telangana style)

 

          Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam. Pachi means raw and Pulusu is soup. This tangy stew is prepared with tamarind extract containing chopped onion, charred green chilies, curry leaves and salt. A small amount of jaggery or sugar can be added to balance the flavours. 

          You can enjoy this yummy and comforting rasam as a side dish with hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. Unlike the regular rasam, this pulusu is somewhat light and watery. So check out the step by step pictorial recipe to prepare this nutritious regional delicacy.

• 1 onion, chopped
• 2 green chilies
• 1 sprig curry leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 small marble size tamarind 
• salt to taste

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1 dry red chili, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 1 tsp. chana dal
• 1 tbsp. coriander leaves, chopped

          Soak the tamarind in 3 cups lukewarm water for 10-15 minutes. Then extract the juice, strain and keep aside. 

          On an open flame roast the green chilies till they are slightly charred. 

          In a bowl, take the onion, curry leaves, green chilies, coriander leaves and salt. Mash well with your hands for a couple of minutes to release the flavour.

          (Alternatively, it can be pounded in a mortar and pestle or pulse it in a mixer grinder). 

          Add the strained tamarind water and mix well. Check for seasoning. 

          For the tempering - Heat oil in a pan and temper with all the mentioned ingredients. Sauté for a few seconds or till it stops spluttering. 

           Pour this tempering over the prepared Pachi Pulusu. Give it a mix and enjoy with hot steamed rice. 

                     In a bowl, take the onion, curry leaves, green chilies, coriander leaves & salt. 

                       Mash well with your hands for a couple of minutes to release the flavour.

                          Add the strained tamarind water & mix well. Check for seasoning. 

                       Heat oil in a pan & temper with all the mentioned ingredients. Sauté 

                       for a few seconds or till it stops spluttering. 

                         Pour this tempering over the prepared Pachi Pulusu. Give it a mix.

                                 Enjoy with hot steamed rice. 

Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and cook the other side too. Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.