I am back!

Hi all!

Sorry for the long hiatus. I am now back, with lots of recipes :)

Stay tuned!

Chilli Soya Nuggets

So, I've been a bit busy and busy times call for easy solutions to one's food problems.

So, I've been making this quick soyabean nugget(Nutrela) Dish which can be eaten with rice/roti/naan etc. ++ It's very very nutritious

So, here is the recipe:

1. Take Soyabean Nuggets(Can be bought from local market. If not available, try Amazon at the end of this post). Boil them in water. They become soft very quick. Then drain the water.

2. Cut an onion or two, fry it light in oil. When they become golden brown, put in the nuggets and fry more.

3. Then put in some tomato puree/sauce. Add some vinegar, salt, black pepper, and soya sauce.

4. Now let it cook for some time till it looks well done. Garnish with Kasuri Methi.

Potato Chops

So, here I share bhow i made simple potato chops. People all over are making it, I am sure so do you. This is just the way how I do it. :D

You need:
Boiled Potatoes
Peas
Cauliflower
carrots
bread crumbs/with eggs

chop the above(vegetables) into little pieces and then fry them till golden brown and cooked.

Boil and mash the potatoes. Fry(with little vegetable oil) it too with Garam Masala, green chilli(chopped), coriander, turmeric and red chilli powder till you get a mix like shown in the photo.

Now make little cups like shown in the photo and fill in the vegatbles. Now make them into balls and coat it with the bread crumbs. Coat with eggs from the outside if possible.

Now, fry them till golden brown.

They are ready to be eaten.

Cheers!

Nirmal Tikka Kebab

Okay, So last time I did a post on Raita. Now raita, as I mentioned, can be finely grinded and eaten with Kebabs.

So, here I am with an easy Vegetarian Kebab recipe.
Many people in our family are vegetarian and often are made to look on as the non-vegtarians dig into seekh kebabs.

While many variations of this kebab exist, I have read recipes all over the internet and added some little twists as well.

This one turned out excellent. They were light and crispy from the outside and nearly melted in out mouths on the inside.

So, First of all, we need to get some kela(banana) which are raw(green).

Then we need to boil them. Also we grate carrots, cabbage, onion, paneer, capsicum and any such vegetable available. It all mixes very well. You can also add some cheese. I opted for paneer(Cottage cheese) which is very popular in India.

Then, squeeze them as to remove any traces of water.

Also, rather than grate all of these you can even boil them and mash them. I didn't have the time so couldn't do it that way.

Remember to add garam masala, chaat masala, salt and red chilli powder.

The next step is to take the boiled bananas and peel them, mash them straightaway. Do not let it stay on for long.

Mix everything together and make tikkas like shown in the picture. If the mixture contains water, add besan(gram flour), cornflour or best maida(maida flour/cake flour).

Then when the tikkas are done, shallow fry or deep fry them.

Serve hot with pudina chutney or the raita chutney.
Enjoy,
Till more happens in my Kitchen,
Foodie

The Secrets of a Perfect Raita

If you don't know what a raita is you can read here and if you need to know how to make it perfect, read this.

So, mix the curd with cucumber which has been grated.

Now, take cumin, and heat it with a little bit of oil, till it starts to crackle and burns(become brown) a bit.
Let it cool a little then grind it with something hard(semi-grinding), not the machine as this way it tastes better, also keeps the smell of the cumin.

Then put the cumin in and beat(meaning just mix the stuff) together till it becomes more paste-like.

Then add a tsp. of red chilli powder and black indian salt(which is powdered).

Add some oil on top(trust me, it helps) and beat it well.

If you want it to be a paste for kebebs, I suggest you drop the oil and mix the whole thing in a mixer-grinder or something. A finer paste, a bit thick though is needed for that.

The raita we made above is best eaten with any pulao/chicken preparation to cool the tongue.

Till something more happens in my Kitchen,
Foodie

Baigan Ka Bharta (Brinjal Mash :P)

So this is eaten a lot around India(North India :Punjab, UP, Bihar, Delhi etc.) and it's called baigan ka bharta. I present an easy version.

So, first of all, you need to take a brinjal.

Cut the brinjal in four parts, without detaching from the green end. It has to stay together.
Usually, it is barbecued on coal. But gas, like I did, is also okay. You have to put some oil on the brinjal outside so that the skin comes off easy later.
Now let it roast till it becomes completely cooked. The skin becomes a bit flaky and burnt. The smell that you get is really nice.

Now let it roast till it becomes completely cooked. The skin becomes a bit flaky and burnt. The smell that you get is really nice.
Now, cut tomatoes, onion, ginger-garlic(grate them, if possible), and 1 green chilli(per brinjal approx, that ought to do it ).
Then fry them til well done and brown.
Meanwhile, skin the brinjal in water. The inners will look like this now. (See Picture)

Now put this into the pan with the onions and tomatoes, and cook it.
Variation: Sometimes, in the original Punjabi way, instead of oil in the pan butter is used, try that for authentic punjabi taste :D

So, cook it well till it starts melting together and is brownish . Remember to add garam masala and red chilli powder(1/2 tsp. each) and salt to taste. Garnish with coriander, or fenugreek.
Serve with a generous helping of butter and roti or parantha.

YOU CAN BUY THE PRODUCTS NEEDED FOR THIS HERE:

Soyabean Noodles

Okay, so I tried to make the regular home noodles with a twist and it worked. Who knew soyabean nuggets could be so nice with noodles. So, what I did was boil noodles and soyabean nuggets, till both were soft. Then of course, I broke the nuggets a bit.

The noodles were done with Onion, ginger-garlic paste, red chilli powder, and as you can make out from the picture, turmeric. However, after this Indian twist, the regular soya and vinegar was added as well.

So after cooking the onions brown and adding all the spices and nuggets(which were fried in the pan with the onions), I added the noodles and some ketchup+salt. After some cooking, I put some Kasuri Methi(Fenugreek on top, for the kick). Best eaten with A Heavily Poached Omlette.


You can but the Products needed for this recipe here: