Soya Masoor Paratha

Soy protein is a good substitute for animal products because, unlike some other beans, soy offers a 'complete' protein. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat.

Stuffed soya masoor paratha, tastes exactly like the kheema parathas usually prepared with meat. As this parathas are stuffed with spice and are wholesome, this is a complete meal for your dinner with your choice of dip or sauce. This are perfect even for vegans or vegetarians.  We loved  these protein packed soya masoor paratha very much, we had this parathas  for our dinner with sauce and a katori of curds.

Ingredients
2 Cups Soya – soaked in milk for at least 2 hour
2 Cups Masoor - sprouted
1 Onions - large - chopped finely
1 Teaspoon Garlic - chopped finely
1 Teaspoon Red chilly powder
1 Teaspoon Garam masala powder
1 Teaspoon Coriander seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel seeds
1/2 Teaspoon Ajwain seeds
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Sugar
Salt to taste
1 Tablespoon Oil
Few chopped coriander leaves

For Paratha
3 cups Wheat flour
1/2 Teaspoon Salt
Water as required to knead dough
Method
In a pan, dry roast fennel, coriander, cumin and ajwain seeds lightly and grind them to a fine powder.

I used soya chunks,  squeezed the milk and ground them in mixer to a make kheema.

In a pressure cooker wash the masoor, add 1/2 teaspoon salt and 1/4 cup water and cook on high flame for a whistle.

Heat the oil, immediately add the garlic, onions saute until the light pink. Then add the soya, saute for 2 minutes. Add the masoor and the water in which it is cooked, add all the spices, salt and sugar and cook on high flame till absolutely dry. Switch off the flame and add the coriander. Keep this to cool.

For the paratha
Mix all the ingredients for paratha, add water as needed,  knead into  a soft and smooth dough.  Keep aside for half an hour. Make 7 balls.

Roll the dough into a large circle, place 3 - 4 tablespoon of the filling.

Fold the edges of the dough, into a square, dust with enough flour and roll the dough into a thick paratha (see pic).

Heat a tawa, drop gently the paratha,drizzle few drops of ghee, cook the paratha until they get well cooked on both sides till brown spot appear on slow flame.

With loads of nutritional values,these soya granules suits prefect to add ton of proteins in your daily diet. So go ahead prepare these and enjoy warm with your choice of dip.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels: Paratha, Soya, Masoor dal, Healthy, Main course,Vegan, Blogging Marathon

Chole Methi / Chickpeas with Fenugreek

I love the aroma of cooked methi. But Fenugreek(methi) leaves were one of the greens that is hated by my daughter and hubby, they will only eat parthas when made.

When I made this, did not reveal what had gone into it. They enjoyed their meal without knowing that they are eating methi.  The methi does not taste bitter in this dish because I saute the  methi in little oil  till cooked.  Then this is  mixed in the chole.  Try this and everyone in your house too will happily have this dish.  This recipe is from a TV cookery show.

Ingredients
2 Cups Boiled Chickpeas
1/2 Cup onions - finely chopped
1 Teasp00n Ginger paste
2  Tomatoes
2 Cups Methi leaves -  chopped
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1 Teaspoon Chilli powder
1/4 Teaspoon Turmeric powder
1/4 Cup Oil
Salt to taste

Method

In a pan heat little oil and fry the methi till soft and cooked,  keep aside

Heat oil in another add ginger paste, onion and fry till translucent. Then add tomatoes, all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well and a little water, salt and fry till oil leave the sides. 

Now add chickpeas and a cup water, stir it for a minute  cover and cook till oil floats.   Then methi and stir it till methi is incorporated . Cook only for a minute for two. Take off the flame. Serve hot with chapatis and raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 4.

Labels : Vegetables, Methi, Chickpea, Healthy, Blogging Marathon, CCChallenge

Malaiwale Aloo with Kaju / Creamy Potatoes with Cashewnuts

As usual whenever I visit a restaurant, first look at the menu card and browse through it thoroughly before ordering.  I seen this dish on the menu card and instantly decided, to order this dish.  I loved it.  Came home and try to replicate this dish, it turned out awesome.   

This is a creamy, rich, delicious crispy fried aloo made with cashewnuts . It is a restaurant style dish. This dish is so yummy that we loved it and now it is regularly made at my place.

Sending this to BM#54, Special Theme - BM Moderator's Choice. 

Ingredients
3 Large Potatoes - Washed and skinned
1/4 Teaspoon Salt
1 Tablespoon Pure Ghee
1/2 Teaspoon Cumin seeds
1 Large Onion - finely chopped
2 Green Chillies - finely chopped
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Medium Tomatoes - finely chopped
1/2 Cup Malai
10 - 12 Cashewnuts pieces - soaked in water for 10 minutes
Salt to taste
Oil for frying
1 Tablespoon Coriander - finely chopped

Method

Chop the potatoes in long thick wedges, add salt and mix well and keep aside for 5 minutes. Fry the potatoes, till light brown.

In a pan heat the ghee, add the cumin seeds, when they splutter add the onions and fry till golden brown. Add the green chilles, tomatoes, turmeric powder and chilly powder, fry till oil starts leaving the sides. Then add the malai, potatoes, cashewnuts, salt to taste and fry well.   Add 1/2 cup water and cook till it comes to a rolling boil. Switch off flame, garnish with coriander and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54
Labels: Potato, Cashewnuts, Healthy, Main course, Blogging Marathon

Prawn Koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants  and also a appetizer for a party. 

This dish got its name  from the  north Indian immigrants of  Punjab who put up stalls selling it in the Sion village called  Koliwada in Mumbai .  These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. 

Sending this to BM#54 week 3 day 3 under the theme " One Bite Appetizers".

Ingredients

15  medium sized prawns
1 and 1/2 Tablespoon Chickpea flour/ Besan
1 Teaspoon All purpose flour
1 Tablespoon Yogurt

1 Teaspoon Ginger paste

1 Teaspoon Garlic paste

1 and 1/2 Tablespoon lemon juice
1 Tablespoon Kashmiri Red chilly powder

1 Teaspoon Coriander powder

1 Teaspoon oil, used for marination

Oil, for deep fry
1 Teaspoon Chat masala

Salt to taste

Method:
Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tablespoon kashmiri red chili powder, coriander powder, 1 tablespoon lemon juice, salt, keep marinated for 20 minutes.

After 20 minutes of marinated time, squeeze out the extra moisture, add all purpose flour, chickpea flour, another 1/2 tablespoon  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with a teaspoon of oil. Mix all the spices with the marinated prawns.

Heat oil for deep frying, on medium high.  Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the oil in a single layer, fry till they turn a rich golden brown color on both the sides.  Remove on a absorbent paper towel.

Sprinkle chat masala on top, serve with green chutney or ketchup.  Enjoy these yummy prawns.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Fish, Prawns, Starters, Blogging Marathon

Chicken Nuggets

Homemade chicken nuggets with the same texture and taste as the store ones. I have seen Nigella Lawson on TV using this method to make the nuggets. This is her recipe.

My daughter loves these nuggets, because they are exactly like the ready to eat ones. You can freeze these nuggets too after coating for 15 to 20 days. Take them out and deep fry them serve them as One Bite Appetizers to your guest.

Sending this to BM#54 week 3 day  2 under the theme " One Bite Appetizers".

Ingredients
250 Grams Chicken breasts, cut into ½ inch cubes
1 Egg - beaten
½ Cup All Purpose flour
1 Teaspoon Garlic powder
1/2 + 1/4 Teaspoon Pepper powder
1/2 + 1/4 Teaspoon salt
Oil for frying

Method
Pat dry the chicken pieces.
Beat egg in a shallow bowl, add the chicken pieces, garlic powder, 1/2 teaspoon pepper powder and 1/2 teaspoon salt, mix well and keep aside for 30 minutes.

In a zip lock bag mix the flour, 1/4 teaspoon pepper powder and salt, shake well so that the seasonings are incorporated.

Take a chicken piece at a time from egg mixture, transfer into the bag, shake the bag well to coat evenly.
Transfer coated chicken on to a plate. Repeat the process till all the chicken pieces are done.

Heat oil in a deep frying pan over medium heat.  Deep fry the chicken pieces in a single layer for  2-3 minutes without  stirring them till done.  Transfer on to a paper towel lined plate. Repeat process with remaining chicken pieces, serve. 

Labels : Chicken, Nuggets, One Bite, Appetizer, Homemade

Amratsari Fried Fish

For a party we look forward to one bite appetizers, they're easy and mess-free to eat. In the third week of BM#54, the theme is One-Bite Appetizers. I love the fish appetizers that are served in a party. My recipe is exactly that. This one bite will leave your taste buds tingling for more!
For this I used Basa fish , since basa is fleshy, tasty and without any thorns .

Ingredients
For The Marination

250 Grams Boneless fish fillet - cut into thick fingers
½ Teaspoon Salt
1½ Teaspoon Lemon juice
1 Teaspoon Chilly powder
¼ Teaspoon Turmeric powder

Ingredients For The Batter

3 Tablespoons All Purpose Flour
4 Tablespoons Corn flour
2 Tablespoons Rice flour
2 Tablespoon Chickpea flour
1 Egg - lightly beaten
1 Teaspoon Ginger garlic paste
½ Teaspoon Salt
1 Teaspoon Chili powder
A pinch Yellow color
Water to make batter
Oil for frying
½ Teaspoon Chat masala

Method

Wash the fish well and pat it dry with a paper towel.
Marinate fish with salt, turmeric, chilly powder, lemon juice for 30 minutes.

Mix together all the ingredients for batter in a bowl, except the chat masala and make it into a thick coating consistency batter. Dip the fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni or any spicy dip.
                                 

Labels: Starters, One Bite, Appetizer, Fish  

Oatmeal and Whole Wheat Rolls #BreadBakers

When this  Oatmeal Bread event was announced on Bread Bakers page, I was very excited.  Many types of baking stuff came to my mind,  was totally confused as what to  make with oats.  Had already put up a recipe for  OATS HONEY LOAF and did not want to make a loaf again.  Searched for recipes found this one here.  Liked this recipe and made it my ish..style, they turned out beautiful.  

These roll are different, the ground oats give a nice texture and sweetness to the rolls. They are soft and delicious. When baked  said  to my pretty rolls Go ..go .. and they  went to our breakfast party with cheese, salad leaves...... and they all said awesome.

Ingredients:

1 + 1. 1/4 Teaspoons Instant yeast
1 + 1 Teapoons Sugar
2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Warm milk
1/2 Cup Oats + more for sprinkling
1 Teaspoon Salt
1 Egg
2 Tablespoons Butter
1/4 Cup Warm water
1 Egg - lightly beaten for brushing

Method:

In a bowl, whisk together 1 teaspoon each of yeast, sugar, 1 cup all-purpose flour and milk till smooth and lump free. Cover with plastic wrap or a towel and let rise until doubled, about an hour.

In the mean while pour 1/2 cup  oats into a mixer jar

 pulse until finely ground.

Pour ground oats into a large bowl and add remaining all purpose flour , wheat flour, sugar, yeast and salt, stir to combine. 

Add yeast mixture and egg . Add water little at a time and stir to combine until dough forms.

Take it on to a work surface rub the butter on the dough and keep kneading until all the butter is incorporated and the dough is smooth and elastic. Shape dough into a ball, place it in a well-oiled bowl. Cover with plastic wrap or a towel and let rise for, about half an hour .

Take this risen dough on the work surface again and flatten with your palm and book fold it. Repeat  this process twice ( take care not to stretch or work the dough too much). Then roll into a smooth ball and keep in the same bowl again to rise until doubled.

Punch down dough and divide into 9 equal pieces. Roll each piece into a ball. Flatten it  and roll it. Pinch the joint and smoothen it into a rectangular roll ( see pic ).

Place the rolls in the greased pan about 2 inches apart. Cover with plastic wrap or a towel and let rest for 30 minutes.

Preheat oven to 200 degrees . Lightly grease a large square pan and set aside.

Brush rolls lightly with lightly beaten egg, then sprinkle oats on top. Bake until golden brown, about 20-25 minutes.

Place the rolls on a cooling rack to cool slightly...  and enjoy.

A little intro about our group. Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

A big thank you to our Bread Bakers host this month Rocío at kidsandchic - http://www.kidsandchic.es,.  I am happy to be a part of this Oatmeal Bread event!  Let's take a look at all the other Bakers who have worn their baking hat for you today!

Oatmeal Bread themed #BreadBakers:

• Agave Oatmeal Sour Dough Bread from My Catholic Kitchen
• Applesauce Oatmeal Bread from Hostess at Heart
• Banana Oatmeal Loaf from Basic N Delicious
• Blueberry Currant Oatmeal Bread from Cindy's Recipes and Writings
• Cinnamon Raisin Oatmeal Bread from Karen's Kitchen Stories
• Honey Oatmeal Bread from A Day in the Life on the Farm
• Honey Oatmeal Bread from Recipes, Food and Cooking
• Honey-Oatmeal Muffins from A Baker's House
• Honey Oats Bread Loaf from Gayathri's Cook Spot
• Honey Nut Oatmeal Waffles from Magnolia Days
• Honey Wheat Oat Bread from Hezzi-D's Books and Cooks
• Irish Oat and Whole Wheat Bread from Cali's Cuisine
• Lemon Blueberry Oat Bread from Kids & Chic
• Multigrain Twist Bread from What Smells So Good?
• Oat Breadsticks from Passion Kneaded
• Oatmeal and Whole Wheat Rolls from Sneha's Recipe
• Oatmeal Buttermilk Bread from Ruchik Randhap
• Oatmeal Porridge Sandwich Loaf from Bakers and Best
• Oatmeal Stout Loaf from Food Lust People Love
• Oat & Honey Bread from La Cocina de Aisha
• Oats and Millet Idli from Spice Roots
• Oats Bread with Maple and Walnut by Cook's Hideout
• Oats Garlic Kulcha from SimplyVeggies
• Peanut Butter and Chocolate Chips Oatmeal Scones from G'Gina's Kitchenette
• Rolled Oat Sourdough Boule from A Shaggy Dough Story
• Savory Oats Scones from Sara's Tasty Buds
• Triple Seeded Oat Bread from Culinary Adventures with Camilla
• Whole Wheat Honey Oatmeal Bread from Spill the Spices

Labels : Breads, Oats, Whole Wheat, Healthy, Bread Bakers

Spiral Stuff Sweet Peppers - Vegetarian

Stuffed Peppers are one of my favorite. Whenever I, see the lushes light greens smileling at me in the market, just can't stop myself from picking few of them. When I,  severed these,  they were really surprised when they took a bite and ate the awesome stuffed peppers. Crisp from outside, soft and yummy from inside, not at all pungent. These are mind blowing. Try them.....

Sending these to this month's BM, week 2 day 3 - theme -"Deep Fried Love" this is the third recipe .
Ingredients

5 Long Green Chillies / Green Peppers

For the Stuffing
2 Potatoes - boiled and mashed
1 Scallion  - white and green parts - finely chopped
1/2 Teaspoon Freshly ground Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Oil

For the Crust
1 Cup All Purpose Flour
2 Tablespoons Hot Oil
1/2 Teaspoon Salt
Water as needed

Method

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

For the Stuffing
Mix all the ingredients and make into a dough. Cover and keep aside.

For the Crust
Mix all ingredients and add water as required to make a smooth and stiff dough. Cover with a damp cloth and keep aside for at least 15 minutes.

Stuff the peppers with potato mixture into it. Keep all the stuff peppers aside.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed peppers with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Join another strip and continue to roll till

Fully wrapped.  Repeat the same process with the other's and keep aside

Heat oil in a pan and flat base one see pic... Deep fry in hot oil

Do not put too much oil or while frying it will spill and cause fire.  Caution be careful add enough oil to cover half the peppers.   Fry two or three at a time.

Fry on medium flame, keep turning them with thongs by lifting the stem of the peppers.  Fry till golden brown.  

Ta ...Da  these beauties ... peppers... spiral and cute....  are ready.  These can be served as starters ... these are crowd pleasers.   Serve with mint chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Starters, Deep Fried, Stuffed Peppers, Potato, Vegetarian, Vegan, Blogging Marathon