Soya 65

 

          Soya 65 is a vegetarian twist to the classic Chicken 65, a very popular South Indian snack. It is a very simple and an easy recipe that is prepared with soya nuggets / chunks. This yummy snack is a great party recipe and goes well as a tea-time snack or as an appetizer with mayonnaise-tomato sauce combo. The texture is crisp on the outside and soft inside. So check out the step by step pictorial recipe to prepare this delicious treat. 

          The marination in this recipe is that of some basic spices like red chili powder, coriander-cumin powder, corn flour, rice flour, ginger-garlic paste, lime juice, etc. I have also added some sambar powder, curry leaves and fresh chilies for some extra flavor. You can always add or minus any ingredients according to your taste buds. 

• 1 cup soya nuggets 
• salt to taste
• 2 tbsp. Kashmiri red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 2 tbsp. corn flour
• 2 tbsp. rice flour
• 1 tbsp. lime juice
• oil to deep fry 

          Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. Squeeze out well and transfer to a mixing bowl.

          Add all the mentioned ingredients (except curry leaves and oil) and combine everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

          Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

          Fry till golden in color. Drain them well and garnish with fried curry leaves and fresh chilies. 

          Serve as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

  

        Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. 

                    Squeeze out well & transfer to a mixing bowl.

             Add all the mentioned ingredients (except curry leaves && oil).

Mix everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

                   Fry till golden in color. Drain them well. 

                   Garnish with fried curry leaves & fresh chilies. 

Serve them as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

Makhana Phirni (Fox Nut / Lotus Seeds Pudding / Kheer / Payasam)

 

               Phirni is a traditional rice pudding has its origins in the Northern regions of India. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. Typically, it is prepared with ground rice in a milk based creamy dessert. 

              

               So let me share a yummy version of phirni prepared with makhana / fox nuts. I sweetened it with jaggery to give a healthy touch and flavored it with saffron. Alternately, you may add brown sugar or date syrup instead. 

               It takes very little time to dish out and turns out just amazing with just a few ingredients. Serve it chilled in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare this creamy delight.

• 500 ml. full fat milk
• pinch of salt
• 1 cup makhana, dry roasted & powdered
• 1/2 tsp. cardamom powder
• 1/2 cup jaggery powder or to taste
• 1 tbsp. ghee
• 1 pinch of saffron soaked in 2 tbsp. rose water
• 1-2 tbsp. slivered almonds and pistachios
• few dry rose petals
• few mint sprigs

                 Bring the milk to a boil along with a pinch of salt. Add the powdered makhana and cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

                 Add the jaggery powder, ghee and saffron water (reserve some to garnish). Mix well and simmer further for 4-5 minutes or till you get the desired consistency. 

                 Switch off the flame and bring it to room temperature. Refrigerate for a minimum of 2 hours. 

                 Serve chilled, garnished with slivered almonds and pistachios, saffron water, dry rose petals and a sprig of mint leaf.

 

                    Bring the milk to a boil along with a pinch of salt. 

Add the powdered makhana & cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

  

                     Add the jaggery powder, ghee 

                      and saffron water (reserve some to garnish). 

Mix well & simmer further for 4-5 minutes or till you get the desired consistency.

Serve chilled, garnished with slivered almonds, pistachios, saffron water, dry rose petals and a sprig of mint leaf.

Bagara Prawns Biryani

 

                You must have heard of Bagara Baingan, the signature dish of Hyderabad. So this is my take of the Hyderabadi special. The dominant spices in this recipe are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

               So check out my version of a Biryani prepared with Bagara Prawns, using the same spices. You can relish this one-pot meal with raita and lime wedges as accompaniments. It is also an ideal party recipe apt for any special occasions. So check out the step by step pictorial recipe to prepare this recipe.

               Bagara Prawns Biryani is done by layering method, where I cooked the Prawns and the rice separately. Then I layered them by adding few toppings over it to be cooked in the dum style. And Voila, you have a yummy and a flavorsome one-pot comfort meal for a lazy weekend lunch.
          

Ingredients - 

• 1 cup medium size prawns, cleaned, washed and drained
• 2 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, sliced
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste 
• 2 tbsp. coriander leaves, chopped

Rice - 

• 1 cup Basmati rice, soaked for an hour
• required quantity of water to boil
• 2 tbsp. whole coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. whole pepper
• handful of coriander leaves
• 2 sprig curry leaves
• 1 tbsp. salt
• 1 tsp. oil
• 1 tbsp. lime juice

Other Ingredients -

• 1 tsp. ghee to grease the pan
• 2 tsp. lime juice
• 3 tbsp. chopped coriander leaves
• 2-3 tbsp. ghee
• 8-10 roasted cashew nuts
• 1/2 cup fried onion
• few drops of red & yellow color (opt)

          Marinate the prawns with a pinch of salt, red chili powder and turmeric powder for 10-15 minutes.        

          Dry roast the coconut, sesame seeds and peanuts till light golden in color. Cool and grind into a powder. Set aside.

          Heat oil in a pan and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté for 1-2 minutes. 

          Add the ground spice powder and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

          Now add the marinated prawns and cook for 2-3 minutes. Add the coriander leaves and stir fry for another 2 minutes more.

           Rice - Make a bouquet garni with coriander seeds, cumin seeds and peppercorns. (Alternately, you can tie all the mentioned spices in a muslin bag).

          In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil and then add the soaked rice.

          Cook till it is 80 percent done. It should be al dente. Drain and keep aside.  

Biryani - 

         Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

          Spread the cooked Bagara Prawns, followed by some coriander leaves and fried onion. 

         Now spread remaining of the rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). Cover tightly with a lid or an aluminum foil.

         Cook on dum for 8-10 minutes on a low flame. When done, keep it covered for 10 minutes more. Serve with raita for a great comfort meal.

Dry roast the coconut, sesame seeds & peanuts till light golden in color. 

                   Cool and grind into a powder. Set aside.

Marinate the prawns with a pinch of salt, red chili powder & turmeric powder for 10-15 minutes. 

 Heat oil in a pan & sauté the onion & curry leaves till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté for 1-2 minutes. 

                     Add the ground spice powder 

and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

         Now add the marinated prawns & cook for 2-3 minutes. 

                    Add the coriander leaves.

                    Stir fry for another 2 minutes more.

In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil.

Add the soaked rice. Cook till it is 80 percent done. It should be al dente. 

                   Drain and keep aside.  

Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

Spread the cooked Bagara Prawns, followed by some coriander leaves & fried onion.

 

Spread remaining rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). 

Cover tightly with a lid or an aluminum foil. Cook on dum for 8-10 minutes on a low flame. 

             When done, keep it covered for 10 minutes more. 

                Serve with raita for a great comfort meal.

Horse Gram Pudding / Kollu Payasam / Kulthi Kheer

                   Check out this yummy and a healthy dessert recipe prepared with Horse Gram lentil. It is a great festive dessert and a party recipe too, apt for special occasions. Adjust the ghee and sweetness according to your preference. 

                   In this recipe, I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy this amazing Pudding / Payasam at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. One can prepare a number of dishes with Horse gram, like idli, dosa, dal fry, uttapam, biryani, rasam to name a few. It can also be sprouted and made into salads and soups.

• 1/4 cup Horse gram, dry roasted and washed well 
• 500 ml. milk
• 1/3 cup jaggery powder
• 1/2 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. ghee
• 1 tsp. chopped nuts & few saffron strands to garnish

         Soak the Horse gram in sufficient water overnight. Rinse well and drain. Pressure cook in 1 cup water for 1 whistle on high flame and 8-10 minutes on a low flame. 

         Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

         In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder and saffron. 

         Simmer on a low flame for 10-15 minutes by stirring at intervals. Now add the chopped nuts and ghee. 

         Continue to simmer till it turns thick or to a desired consistency. Garnish with the chopped nuts and saffron strands and serve at room temperature or chilled. 

Soak the Horse gram in sufficient water overnight. Rinse well & drain. 

Pressure cook in 1 cup water for 1 whistle on high flame and then 8-10 minutes on a low flame. 

Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder & saffron. Simmer on a low flame for 10-15 minutes by stirring at intervals.

                  Now add the chopped nuts .....

and ghee. Continue to simmer till it turns thick or to a desired consistency.

                 Garnish with the chopped nuts & saffron strands.

            Serve at room temperature or chilled.