Soya Chunks Kabab.. (Soya Chunks Patties)

Soya Chunks Kabab.. I'm a huge fan of soya chunks and anything made of soya.. I usually prefer whole soya chunks then the soya granules, actually I feel soya granules has one strong smell which will go after you completely boil them and you all know once the soya over cooks what happens. So I avoid them and make at home only when I need. This kabab is a great innovation till now, when ever I cook they always come out very well and I keep changing the ingredients for the different taste and texture and even I don't hesitate to cook soya chunks kebab when I have guest at home. Because they are healthy as well as delicious...

Ingredient's

1cup soya kheema

1 medium boiled potato

2tbsp boiled green peas

2tbsp chopped dill leaves (optional)

2tbsp chopped coriander leaves

1 medium onion, 2 green chilli (finely chopped) 

1tsp ginger garlic paste

1/2tsp red chili powder, 1/2tsp turmeric

Salt to taste

Oil for shallow frying.

Cooking Method.

To make soya kheema. soak the soya chunks for about 5 to 6 hours. Then grind them into kheema in a mixer.

In a big mixing bowl, add all the above ingredients and make a dough. Then make small balls out of the mixture and shape it into oval or round shape.

You can make these balls way ahead and refrigerate it.Heat oil in a skillet or frying pan, place the kabab and shallow fry till both sides have turned golden brown in color. Transfer to a paper towel and serve warm with Ketchup and Green Chutney.

Brinjal Potato And Greenpeas Sabji!!!

Brinjal Potato And Greenpeas Sabji.. This is very easy and fast cooking sabji, I mostely cook brinjal and potato at least once in 2 week, but i always try to cook something different by adding some other veggies or masala.. If i start posting all my varieties of this sabji then i don't think that there would be any other post i will be posting in future because i have so many version of this particular sabji.. I'm sure i would be posting few very soon. You all know what? I'm falling in love with brinjals here in UK, they are so sweet and soft, I already have few of them in my fridge.. This week i have cooked brinjal already twice and i'm waiting till my H says stop.. Till then i will be cooking and cooking...

 

 

Ingredients
2 brinjal, 2 potato
1/2 cup greenpeas
1 onion, 1 tomato, 2 green chili
1tsp of Sabji Masala, 1tsp coriander powder
1tsp chilly powder, 1tsp turmeric, 1tsp garam masala
1/2tsp cumin seeds
Oil and Salt
Coriander leafs for garnishing.

 

 

Cooking Steps
Cut the brinjal, potato in medium size pics and set it aside. Then chop the onion,chili and tomato finely.
Heat the oil in a deep frying pan, add cumin, when they start splutter. add onion, green chilly and saute for 2 to 3min. Then add all the masala powder and tomato, fry till oil separates.
Now add brinjal, potato, greenpeas and salt then mix them well. Cover the lid and cook till it is completely cooked.
Sprinkle some coriander leafs from top before serving..
Serve hot with Roti or as a side dish for Rice.

 

 

Mutton Kheema And Cabbage Curry.. (Pressure Cooker Version)

Mutton Kheema And Cabbage Curry.. This curry is my most favourite curry and I cook this very often. Sushil don't like to eat cabbage at all but I love cabbage with Kheema, it goes well with Roti, Rice or you can even eat just like that as I eat... I had cooked this curry in India and I have many recipes from India which I'm yet to post. Here in UK I still don't have proper things to start my blogging but I have lots of recipes in draft and I thought till I finish these recipes posting I can manage to buy few things for my blog photography.... It is been a very long time I wrote a post and I'm finding it so difficult to write, never mind it is a matter of few days...

Try out this recipe I'm sure you'll also fall in love with this curry like I have :)

 

 

 

Ingredient's
1/2 cabbage (finely chopped)
150gm Mutton Kheema
1/4 cup chopped beans
1 large potato (cut into small cubes)
1 large onion (finely chopped)
2tbsp of coconut paste or a small pic of coconut
2 medium tomato, 2 green chillies, 3tbsp chopped coriander leafs
1 small cinnamon stick
1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder
1tsbp ginger garlic paste
3tbsp oil
Salt as per taste.

 

 

Cooking method
In a mixer jar add tomato, green chilli, coconut, coriander leafs and cinnamon stick, make a smooth paste and set it aside.
In a pressure cooker, add oil, when it is hot add onion and fry to lite golden brown. Then add mutton Kheema, ginger garlic paste and salt, fry the Kheema till oil separats, keep stirring in between.
Now add red chilli powder, turmeric, coriander powder, tomato and coconut paste and give a good mix and cook for another 1 or 2 minutes.

Then add the cabbage, beans and potato, mix them nicely, adjust the seasoning and close the lid. Cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the cooker..
Mutton Kheema and cabbage curry is ready.
Serve hot with Roti or Rice as side dish..

Soya Kheema Kofta Curry!!! Made By Hudson Canola Oil.

Yesterday afternoon i received a courier and i kept thinking that what did i order. The pack was very heavy and it was written fragile on the box. Then i thought may be my husband has given me a surprise, I opened fast fast, what i'm seeing, after i opened the courier, a oil bottle.... Then suddenly i realized, ohh Sushil had told me about this oil few weeks back that they will courier me a bottle for a taste and review...

I was planning to cook Soya Kheema Kofta Curry for dinner and veg kofta i always deep fried before putting into the curry. I mostly use olive oil for deep frying, because the fried items comes out very lite and soft. My oilve oil bottle was empty and i was planning to go and buy, After i received this oil, i dropped my plan after reading the benefits of the oil and i thought of giving a try. I must say this try was worth, because the kofta had come out so lite and perfect. They had not absorb oil and when you touch by hand it was not at all oil... I'm definitely going to be a regular customer for Hudson Canola Oil.... and the price is also very reasonable for the quality we pay money and this is the right product to pay so much of money... Here are the few important benefits of Hudson Canola Oil.. 

Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell. Canola Oil is extruded from the seeds of the yellow Canola flower. I must say this oil is very good and lite. Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content..

Ingredient's For Kofta
100 gram soya chunks (soak and grind to paste)
1 boiled potato (peeled and smashed)
1 small onion, 1 green chilli ( finely chopped)
2tbsp finely chopped coriander leafs
1tbsp chick peas flour
1/2tsp red chilli powder, 1/2tsp turmeric, 1/2tsp garam masala
Oil for deep frying (Hudson canola oil)
Salt to taste.

Ingredient's For Curry
1 large onion (finely chopped)
3 large tomato, 2 green chilli (grind to a smooth paste)
1/2tsp cumin seeds, 1 green cardamom, 1 clove, 1 cinnamon stick
1/2tsp red chilli powder, 1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala
1tbsp ginger garlic paste
2tbsp thick cream
2tbsp oil
Salt to taste
Hand full of chopped coriander leafs for garnishing.

Cooking Method For Kofta
In a large mixing bowl, add all the above kofta ingredients and mix them every thing together and make a small size round balls and set a side. In a deep frying pan add enough oil for deep frying and fry the kofta to golden brown and set it aside..

 

Cooking Method For Kofta Curry.
In a deep frying pan,add oil, when the oil is hot, add cumin, cardamom, clove and cinnamon stick, when they start splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste, fry all the masala for 2 to 3minutes.
Then add green chilli and tomato paste and fry till the oil start separating from the corners. Add 2cups of water and bring the curry to a boil and then add fried kofta and simmer on a low flame for 4 to 5minutes.
Add chopped coriander leafs and cream from top and Serve hot with Roti's or Rice..

Masala Potato Chips (Home Made)

Masala Potato Chips. Who don't like potato chips, I think it is favorite of all. There is a potato chip store near my apartment and every time crossing it, i couldn't stop myself from thinking "how do they make it so tasty". One day i asked the person who works there, what all you add to make chips so tasty. He said you can stand here for few minutes and then see what we add... Then i was eagerly waiting there for couple of minutes to see what he adds. I kept staring him without even blinking my eyes, thinking that if i close my eyes then he will add something. But he added nothing except salt water. I was surprised by seeing that, just by adding salt water to frying potato they make chips so tasty.... I had no words to say, i just said "thank you" for telling me your secret... I had often tried making potato chips, but i use to add salt after frying, because of that only i never got that wonderful taste like chip stores.

I followed the same method what he had showed me and my chips were crispy and tasting exactly the way i get it from him... I added red chilly powder and chat masala to make it little chat patta.. This is a very simple method to make it at home and get the taste of store and healthy too... When you can make it at home why to buy from out..

Ingredient's

5 medium potato

1tbsp salt

1/2ltr oil

1/4tsp red chilly powder

1/8tsp chat masala.

Cooking Method

Peel and soak the potato in cold water for 10minutes. 

Then slice the potato in slicer and again soak them in cold water for at least 15 to 20minutes. (Soaking potato in cold water helps to remove the starch and make the chips more crispy)

In a small bowl add salt and 2tbsp water and dissolve salt completely and set aside. 

In a deep frying pan, add oil, when oil is hot, deep fry the potato, when they are half done then sprinkle few drops of salt water. Fry chips to lite golden brown. (fry them in batches)

Then take them out on a paper towel and sprinkle red chilly powder and chat masala, and mix them gently and allow them to cool completely..

Then you can store them in a air tight container for a week.

Masala Potato Chips is ready..

Stuffed Pav Buns.. (Stuffed Dinner Rolls)

Stuffed Pav Buns!! After Getting the gloripan yeast my baking has become so easy and perfect. I'm very happy because even i can bake a perfect buns and breads. When ever i use to see people baking delicious looking bread, I use to always feel why i'm not able to bake and literally i use to cry, after seeing my bread which is not baked properly. Thanks to my hubby for supporting me and making me to try baking after every time of disaster and he tells me every time one word, "The more you try, the perfect you become" but now i'm very happy for myself :) 

Ingredient's

1+1/2 cup all purpose flour

1+1/8 tsp dry active yeast

1/8 cup luke warm water

1/2+1/8 cup milk

1+1/2 tbsp butter

1 tbsp sugar

1/4+1/8 tsp salt.

For Suffing

1/2cup boiled green peas

2 medium boiled potato (smashed)

1 medium onion, 1 green chilli (finley chopped)

1/2tsp turmeric

1/2tsp cumin

1tbsp oil

Salt to taste.

Cooking Method For Stuffing

In a deep frying pan, add oil, when oil is hot add cumin, onion green chilli, fry to golden brown.

Then add turmeric, potato, green peas and salt. Mix it well then cook for 1 to 2minutes.

Then cool it and keep it aside.

Baking Method

Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.

Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour to this mixture until slowly incorporated.

It will slightly sticky - dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface, knead the dough very well, it will take about 8-15 minutes!!!!

Place the dough on a lightly oiled bowl and cover it with a damp towel.

Place it aside in a humid place until doubled.

Turn out this dough on a floured surface and roll it out into a square.

Using a knife cut it into 9 pieces. Place the potato stuffing in center.

Roll each piece out in your palm to form a rounded shape. Place them side by side on a square baking tin (or as the shape baking tin you want). Place them aside once again to double. Its fine if they don't look perfectly round.

They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great square shape. Brush them with milk on top.

Now bake them in a pre heated 180c oven for 20-25 min or until golden brown.

Cool them for few minutes before serving them.

Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.

Meethi Pulao.. Fenugreek Rice!!!

Meethi Pulao. I love greens and make it a point to prepare all kind of green vegetables at least 4 to 5 days a week as I strongly believe that we are what we eat. I always prefer the mini meethi leaves which are available here very easily, this mini meethi leafs perfect for a meal rather than those huge bunches which give me a headache when it comes to cleaning!! This is a simple and flavorful pulao made in jiffy and perfect for lunch box also. Nowadays i'm giving more rice items for my hubby in a lunch box, so that even i can get a chance to cook different differnt kinds rice items. Because it is easy to prepare to and delicious to eat...

Ingredients 

2cup Basmati Rice 

1 cup chopped veggies Beans, carrot, peas, potaos. 

1cup meethi leafs 

1 large onion. 2 green chillies, 1 large tomato 

1 star anise, 1 big cardamom, 1 cinnamon, 1tsp cumin 

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala 

2tbsp chopped coriander leafs 

Oil and Salt as per taste

Cooking Directions 

Wash and soak the rice for at least 1/2 hour. In a pressure cooker add oil, when the oil hot, add cumin, star anise, cardamom and cinnamon, when they starts spluttering, add onion and green chillies, fry to golden brown. 

Then add chopped veggies, meethi leafs, turmeric, coriander, garam masala and salt. fry for another 3 to 4 minutes. 

Add chopped tomatos and basmati rice. mix it gently and add 2cups of water and close the lid and cook for 3 whistle (1 in high flame and 2 in low flame) 

Garnish with coriander leafs and Serve hot with Raita.

Veg Hot Dog.. Veg Patties Roll!!!

Ingredient's

1 boiled potato

1 Green Chilli, (finely chopped)

1/2tsp ginger garlic paste

1/2 tsp Red Chilli powder

1 tbsp Lemon juice

1/2 cup chopped Coriander Leaves

2 tbsp Corn Flour

Salt to taste

Mustard Sauce

Tomato Sauce

3 Hot Dog Buns

few lettuce leafs

1/4 cup chopped Onion.

Cooking Method

Boil potato in pressure cooker just until one whistle. Peel boiled potato and mash really well. Mix green chillies, garlic ginger paste, red chilli powder, lemon juice in a blender and grind to make very smooth paste. Add ground masala to mashed potatoes, also add salt to taste, coriander leaves, corn flour, and mix well. Form long patties from potato mixture. Heat a pan over medium heat add a tsp of oil and shallow fry patties till it gets nice golden crust from all the sides. Make sure to flip patties once in a while to avoid sticking of it to pan. Once all patties are shallow fried, butter hot dog buns inside out and roast on the same pan till it gets nice crust. Now take one of roasted hot dog bun, on the middles of that place lettuce leafs and onion on top of that place hot dog Pattie. Add mustard and tomato sauce on the hot dog patties. You can add cheese if need.

Serve hot with extra mustard or tomato sauce!

Kasuri Meethi And Potato Sabji (Dry Fenugreek Leafs And Potato Stirfry)

Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. This kasuri meethi and potato sabji is very commonly cooked in north Indian houses. Even i tried this sabji first time and it was very tasty with roti. Now i add kasuri meethi to all most all the dishes because it gives a very good taste and it is very good for health too...

Ingredient's

2 medium potatoes (Cut into medium sized)

1 small onion, 2 green chillies (finely chopped)

1/2 cup of dry meethi 

1/2tsp turmeric powder, 1/2tsp coriander powder, 1/2tsp garam masala

1/2tsp mustard seeds, 1/2tbsp meethi seeds, 1/2tsp cumin seeds

1tsp ginger garlic paste

2 dry red chilly

Oil 2tbsp

Salt to taste.

Cooking Method

In a deep frying pan add oil, when the oil is hot add dry red chilly, mustard seeds, cumin seeds and meethi seeds and let it splutter. Then add onion and green chilly and fry to golden brown, then add the turmeric, coriander powder and garam masala, and fry for 3 to 4 minutes. When the raw smell goes add ginger garlic paste, potatos and kasuri meethi, fry them all together and add salt. Cover the lid and cook them till the potatos are cooked. Then granish with coriander leafs. 

Serve hot along with roti or hot daal/yogurt rice.

Roasted Chilli Potato's

Potato's are always been my favorite. I can eat potato's in any form, it is been a long time i had cooked only potato sabji or stirfry. Last week i felt like eating this roaste chilli potato, i usually cook with only dry masala powder. But this time i wanted to use different ingredients. So i tried with green chilli and coriander leafs it turn out very tasty. It is very important to roast potato's in the end, so that i gets crispy and little dry too. Dry potato sabji goes very well with roti's...

Ingredient's

3 medium size potatos (Cut into small size pieces)

4tbsp chopped coriander leafs, 2 green chilli, 10 curry leafs

1tsp ginger garlic paste, 1/2tsp black pepper seeds

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala

2tbsp oil, Salt to taste.

Cooking Method

In a blender, add coriander leafs, green chilli, curry leafs, ginger garlic paste and black pepper seeds. Grind to a smooth paste. 

In a frying pan add oil, when the oil is hot, add masala paste and fry till it starts leaving oil, then add the dry masala powder and fry for 2minutes. 

Now add potato's and salt, mix them all together, cover the lid and allow the potato's to cook completely. 

Once the potato's are cooked open the lid and roast for few minutes. 

Serve hot with Roti or as a Side dish.

Potato And Green Peas Gravy (Pressure Cooker Version)

This year has been very lucky to me, because i have been travelling alot to attend weddings. This is not the end i have one more wedding coming up in April and i don't no how many will come up in future. It feels good when you meet alot of people and do more and more shopping but i feel pity for my husband :) On 18th of feb he went to London for a week and the next day we went to faizabad to attend my SIL wedding. The wedding was very very grand and beautiful that was the first wedding i attended in north India. Usually people says north Indian wedding are very grand and beautiful.. YES they are right. These days were tiring but very enjoyable...

Ingredient's
2 cup green peas
3 potato cut into medium sized pieces
2 onion, 3 tomato, 3 green chillies
2tbs red chilly powder, 1/2tbs turmeric
1tbs garam masala, 1tbs coriander powder
1tbsp ginger garlic paste
1tbs cumin seeds
Oil and Salt as per taste
Copped coriander leafs for garnishing

Cooking Method
In a pressure cooker, add oil, when it is hot add cumin seeds, when they splutter, add onion, and green chillies fry it to golden brown. Then add all the masala powder and ginger garlic paste and fry for 5 to 6 minutes, then add tomato's and fry till it starts leaving oil. Now add green peas, potato and salt, mix them all together nicely and add 3 cup of water, close the lid and cook for 3 whistle (1 in high flame 2 in low flame) Garnish with chopped coriander leafs and Serve hot with Rice and Roti.