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| SOYABEEN CUTLET |
COOKING TIME: 30 minutes
SERVINGS: 2
INGREDIENTS:
Soya Granules- 1/2 cup
Boiled Potatoes - 2 medium
Onion-1 (Chopped)
Capsicum- 1 small (chopped)
Green chillies- 1 (chopped)
Boiled Green Peas-1/4th cup
Red Chilli Powder- 1tsp
Chaat Masala- 1tsp
Coriander leaver-finely chopped
Bread crumbs-1 cup
Maida- 2tbsp
Salt- To Taste
Oil for frying
GARNISHING:
Cabbage- 1/4th cup (Thinly Sliced)
Coriander leaves
Tomato Sauce
METHOD:
-Pressure cook the soya granules just for 1 whistle until soft. When done rinse in cold water 3-4 times to get rid of the smell. Squeeze tightly to get rid of the remaining water.
-In a bowl mash the boiled potatoes and add soya granules,onion,capsicum,green chillies,boiled green peas,red chilli powder,chaat masala and coriander leaves
-Now take a small portion and roll between your palms to make a ball and then press gently to flatten like a cutlet. Repeat the same thing with the remaining mixture and keep aside.
-Take maida in a small bowl and mix it with little water to make a thin paste.
-Dip the cutlet into the maida paste and then place it over the bread crumbs to coat evenly on all sides.
-Heat some oil in a frying pan and deep fry the cutlets from both the sides until golden brown.
-Drain excess oil by placing it on a tissue paper.
-Place it on a plate with some shredded cabbage and serve with tomato sauce.
Soyabeen cutlet is rich in protein and is a delicious and healthy evening snack.It is loved by all age groups.
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| Instant Dhokla |
COOKING TIME- 30-35 mints
SERVINGS- 4
INGREDIENTS:
Rice Flour- 3 cups
Rawa or Sooji- 1 cup
Curd- 1/2 cup
Water-1/2 cup
Eno- 2 tsp
Salt- To Taste
Oil for greasing
For Tempering:
Oil- 2Tbsp
Curry Leaves-15-20
Green Chillies- 5-7 slit lengthwise
Mustard Seeds- 2 tsp
Sugar-2 tsp
Water-1/3 cup
Coriander Leaves-10-12
METHOD:
-Add RICE FLOUR and SOOJI in a bowl and mix with water.
-Add CURD to the batter and then add SALT
-Leave the batter for 5 minutes
-Now add ENO to it and mix well.
-Now quickly pour the batter in a greased pan.
-Spread the batter evenly.
-Now keep the pan in the steamer and cover the steamer for 10-15 minutes.
-After 15 minutes,insert a knife or a toothpick and check if it comes out clean.
-Remove the dhokla from the steamer and allow it to cool for 4-5 minutes.
-Pour the tempering mixture evenly over the Dhokla and then cut it into small square pieces.
-Garnish with chopped coriander leaves.
TEMPERING:
-Add 2 Tbsp oil in a small pan.
-Add mustard seeds when the oil becomes hot. Allow it to crackle.
-Now add curry leaves and green chillies and saute it for few seconds
-Add water and sugar and bring it to boil.
-Tempering is ready to be poured over dhoklas.
Serve with coriander and garlic chutney.
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| Seekh-E-Kebab |
Cooking Time: 40 minutes
Servings: 4
Ingredients:
Minced meat- 250gm
Ginger-Garlic paste- 2tsp
Red Chilli Powder- 1tsp
Coriander Powder: 1tsp
Cumin Powder- 1tsp
Nutmeg Powder- 1/2 tsp
Black pepper powder- 1tsp
Garam Masala- 1tsp
Besan- 1tbsp
Onion- 1 chopped
Green Chillies- 2 chopped
Salt- To taste
Lemon-1
Coriander and mint leaves for garnishing
Method:
-Squeeze out all the water from the minced meat.
-Add all the ingredients and mix them well.
-Add besan to bind it well.
-Keep aside for 30 minutes in the fridge.
-In an oiled skewer press the minced meat.
-Shallow fry the kebabs in a nonstick pan with little oil.
-Baste frequently with oil till it becomes golden brown.
-After the kebabs are done, put them on a serving platter.
-Garnish it with onion rings, fresh coriander and mint leaves.
Seekh kebabs are full of flavors and they are perfect as a starter.You can serve them before dinner.
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