Soya Seaweed Tikki / Cutlet / Patty

 

           These yummy shallow fried tikkis, made of soya nuggets and seaweed 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. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup soya granules, soaked, drained & mashed
• 1-2 nori sheets / seaweeds, shredded
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander, chopped
• 1 tsp. salt or to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. gram flour (besan)
• 2-3 tbsp. corn flour
• oil to shallow fry

          In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves and all the dry spices. Mix everything well.

           Then add the corn flour, gram flour and the shredded seaweed. Give it a mix.

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves

                    and all the dry spices. Mix everything well.

                    Then add the corn flour, gram flour

                      and the shredded seaweed. Give it a mix.

                  Wet your hands & make flat round tikkis.

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                     Drain on a kitchen towel.

                  Serve them hot with tomato sauce or green chutney.

Seaweed Fried Rice with Peri Peri Sauce

          Fried rice is a quick one-pot meal that is very easy to prepare and comes in handy when time is a constraint. So here is my version of a quick and a simple fried rice made with some roasted seaweed, mixed veggies and peri peri sauce. 

          Any leftover rice can be made use of. Enjoy this yummy Seaweed fried rice just as it is, with some extra sauce as accompaniment, with grilled meat / fish, any side dish or with raita. So check out a quick step by step pictorial recipe to prepare this healthy concoction.

           Seaweed contains a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is recommended for a balanced diet. Besides fried rice, you can dish out various recipes with it. 

          It is widely used by the Japanese, Koreans and the Chinese in their cuisines. As I had some last batch of these roasted seaweed (nori) sheets, I decided to incorporate them in the fried rice along with some veggies. 

• 2 cups cooked rice
• 15 small roasted seaweed (nori) sheets, cut into small pieces
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds 
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/2 cup chopped mixed veggies
• 3-4 tbsp. peri peri sauce
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1-2 tbsp. fried onions
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds, dry red chili, cinnamon, cloves and cardamom. Sauté for a few seconds.

          Add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown. Now add the mixed veggies and sauté for 2-3 minutes. 

          Add the peri peri sauce, followed by the cooked rice and all the dry spices. Mix everything well and sauté for a couple of minutes. 

          When done, add the coriander leaves, seaweed and fried onion. Give it a toss and enjoy this yummy Seaweed fried rice just as it is, with some extra sauce as accompaniment, with grilled meat / fish, any side dish or with raita for a great comfort meal.

                       I have made use of these roasted seaweed (Nori) sheets. 

                        I have cut them into small pieces. 

                      Heat oil & temper with cumin seeds, dry red chili, cinnamon, cloves &
                      cardamom. Sauté for a few seconds.

                     Add chopped onion, ginger, garlic & green chilies. Sauté till light brown. 

                        Add mixed veggies & sauté for 2-3 minutes. 

                        Add peri peri sauce, 

                      followed by cooked rice & all dry spices. Mix well & sauté for few min. 

                       Add coriander leaves, seaweed & fried onion. Mix everything well.

                    Enjoy just as it is, with some extra sauce as accompaniment, with grilled
                    meat / fish, any side dish or with raita.

Seaweed Rice Balls - Korean Style

          These Korean Rice Balls are very easy and quick to dish out. They are called "Jumeokbap", which means fist balls. Very few ingredients, including seaweed goes into making these healthy snacks. Any leftover cooked rice can be turned into these simple and yummy Rice Balls. They can be served with soya sauce, red chili sauce, tomato ketchup or any chutney a la Indian style. So check the step by step pictorial recipe to prepare this Korean delicacy. 

          Apart from the Koreans, Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it. 

          

          Cooked rice and seaweeds are the two main ingredients in this recipe. The Koreans, generally make use of sushi rice which is sticky and is perfect for making these balls. however, in the absence of it, I used some cooked and mashed Basmati rice. It is a best way to serve fussy kids with their favorite dips or chutney. They can be packed for a lunch box meal too.

• 2 cups cooked rice, mashed
• 8-10 small roasted seaweed sheets, crumbled
• 1 tsp. soy sauce / salt to taste 
• 1/2 tsp. sugar 
• 1 tsp. sesame oil 
• 1/4 tsp. red chili flakes (opt)
• 1 tsp. toasted sesame seeds 

          In a bowl, mix all the ingredients (except sesame seeds) until everything is well combined. 

          Wet your hands and take a little portion of the rice mix. Shape them into round balls. Make similar balls with the rest of the mix. 

          Sprinkle the roasted sesame seeds over them and serve with soy sauce, red chili sauce, ketchup or any chutney a la Indian style.

                         I have made use of 8-10 of these small roasted seaweed sheets.

                        Mix all ingredients (except sesame seeds) til well combined. 

                       Wet your hands & take a little portion of rice mix. Shape them into 
                       round balls. Make similar balls with rest of the mix. 

                   Sprinkle roasted sesame seeds over them.

                   Serve with soy sauce, red chili sauce, ketchup or chutney a la Indian style.

Seaweed Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. But let me share a fusion style hummus where I added some roasted seaweed sheets. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Seaweed is widely used in Korean, Japanese and Chinese cuisine. It contain a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is  highly recommended in our diet. 

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of seaweed and chickpeas is just perfect. It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 15-20 roasted seaweed sheets
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup coriander roots
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, seaweed and olive oil to garnish

          Blend together all the above mentioned ingredients to a smooth paste. Add some water if required. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, seaweed and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, tortillas or as a spread on sandwiches / parathas.

Seaweed & Urad Dal Pakora

           Seaweed contains a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. It is widely used in Japanese, Korean and Chinese cuisine. So if possible, it should definitely be included in our diet.     

          As I had some leftover seaweed sheets (after making soup out of it few days back), I decided to make use of them. Was pondering as to what I should dish out with it and ultimately went in for these easy and quick pakoras. 

          I also added some soaked and ground urad dal, onion, ginger, green chilies and some dry spices. They turned out real yummy and went well with some green and sweet tamarind chutney as an appetizer. They can also be relished as a tea time snack. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup urad dal (split black gram), soaked for 2 hours (makes 20 small pakoras)
• 5 small seaweed sheets (You can add more if you wish)
• 1 small onion, chopped
• 1-2 green chilies, chopped
• 1" ginger, grated
• 2 tbsp. mint-coriander leaves, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. roasted chickpea flour 
• 1 tsp. flaxseed (opt)
• 1/2 tsp. garam masala powder
• oil to deep fry

          Coarsely grind the soaked dal with very less water. Mix along with the remaining ingredients (except oil) and keep aside for 10-15 minutes.

          Make small equal sized balls. Heat oil in a pan and deep fry them in batches till light golden  in color. 

          Drain on a kitchen towel and serve with any chutney as an appetizer or as a tea time snack. 

                      I have used these small seaweed sheets. You can also use larger ones.

                      Mix ground dal with remaining ingredients (except oil) & keep aside
                      for 10-15 minutes.

                      Make small equal sized balls. Heat oil & deep fry them in batches till
                      light golden in colour. 

                  Drain on a kitchen towel .

                            Serve with any chutney as an appetizer or as a tea time snack.