Friday, 22 June 2012

Soya nuggets Biryani

Needless to say that soya chunks or soya nuggets is very healthy since soyabean is a significant source of protein.I did not know about this recipe until I saw it the other day on some television channel.The best part of this one-pot dish is that you don't need to prepare many other things (except maybe raita) and still its very nutritious ! Doesn't that make a wholesome lunch-box ? :) Try and find out for yourself..

Ingredients -
basmati rice (1 cup)
onion (1 big)
garlic (6-7cloves)
green chillies (3-4)
tomato (1 medium)
garam masala(cardamom,peppercorns,cinnamon,cloves)
red chilly powder
turmeric powder
coriander powder
cumin powder
curd/lemon juice
Nutrela soya nuggets(1/2 cup)
bay leaf(1)

Method -
Wash the soya nuggets and get it to a boil.
After about 5-7min drain the water and squeeze out excess water from the
Marinate the nuggets for about half an hour with the following -curd/lemon juice,salt,red chilly powder,turmeric powder,coriander powder,cumin powder,garam masala powder.
Wash and cook basmati rice with salt,oil(1 tspn),bay leaf,cardamoms,peppercorns and clove.
Drain the water when it is almost done.(Not fully done)
Slice the onions thinly.
Make a paste of ginger,garlic and green chillies.
Prepare the garam masala powder by grinding cardamoms,cloves,cinnamon and
Chop the tomatoes finely.
Heat oil in a non-stick pan.
Put in the onions and let it saute till brownish.
Add the ginger-garlic-chilly paste.
After about a min add the chopped tomatoes and salt as per taste.
Sprinkle in the chilly,turmeric,coriander,cumin and garam masala powders.
Add the marinated soya nuggets and let it cook.
Add some water and cook it till semi-dry.
Once the nuggets are cooked keep it aside.This soya nuggets preparation will also go well with roti.
In the same pan add a layer of cooked rice,then a layer of the nuggets,similarly go on adding the layers of rice and nuggets.
Cover the pan and let it cook for about 2-3min.
Delicious soya nuggets biryani is ready :-)

Thursday, 21 June 2012

Sabudana Thalipeeth/Spicy Tapioca Pancake

Tapioca is known as sabudana in hindi/konkani and stands for seeds of sago.Subudana preparation is commonly used in India during fasting.It is used in puddings or kheer and khichdi made out of sabudana is very famous..popularly known as sabudana khichdi.This thalipeeth is an easy and tasty variation of sabudana which is very filling and gets ready in no time :)

Ingredients -
potatoes (2 big)
sabudana/tapioca (2 cups)
green chillies(4)
cumin seeds
fresh coriander leaves

Method -
Wash and soak the tapioca for 4-5 hours or overnight.
Boil and mash the potatoes.
Chop the green chillies and coriander fine.
Mix the soaked tapioca,mashed potatoes,chillies,cumin seeds and coriander leaves.
Sprinkle salt as per taste.
Take a non-stick pan.
Wet your fingers and spread the dough with your hand.
Sprinkle oil as required and let it cook.
It will be faster if you can cover and cook.
Once done flip it and let it cook on the other side.
This thalipeeth needs to be crisp as tapioca will be a bit chewy.
Serve hot with ketchup or it just goes well with a cup of hot tea :-)

Thursday, 14 June 2012

Pointed Gourd Curry/Parwal ki Sabzi/Aloo Potoler Dalna

Pointed gourd is known as parval/parwal in hindi and potol in bengali.It is known as green potato colloquially in India.This vegetable is cultivated and hence available in eastern states of India - Assam,Bengal,Orissa,Bihar and Uttar Pradesh.This recipe is known as aloo potoler dalna in bengali -potol stands for pointed gourd and dalna stands for curry.This is a very simple and tasty recipe which does not require much time and preparation :)

parwal/pointed gourd/potol (4)
potatoes (2 medium)
ginger paste
tomato (1 small)
green chillies(3-4)
turmeric powder
coriander powder
cumin powder
garam masala powder(elaichi,laung,dalchini)

Method -
Peel and cut the parwal and potato in medium cubes.
Heat oil in a non-stick pan.
Add the green chillies,ginger paste and let it saute for 30sec.
Roughly chop the tomato and add it to the pan.
Now add the parwal and potato pieces.
Add salt,turmeric powder,coriander cumin powder and a pinch of sugar.
Cover and cook for about 2min.
Now make garam masala powder by making a paste of cardamom,cloves and cinnamon.
Add the garam masala and stir for a min.
Finally add water and let it cook till the potatoes are soft.
Serve hot parwal curry with phulka/roti :-)

Monday, 11 June 2012

Tomato Omelette(Eggless)/Besan ka chilla

This is referred to as an omelette but it contains no egg :p It is a famous  breakfast dish in Maharashtra and I had it in Pune for the first time.It is also known as besan ka chilla in parts of northern India.It is a very easy,tasty and filling snack which can be served anytime..

chickpea flour/besan (3/4 cup)
rice flour(1/4 cup)
sooji/rava(2 tbspn)
hing(a pinch)
onion(1 medium)
green chillies(3-4)
tomatoes(1 big)
cumin seeds/jeera
coriander powder(1/2 tspn)
turmeric powder(1/4 tspn)
freshly chopped coriander leaves
water as required

Method -
Cut the onion,chillies and tomatoes finely.
In a large bowl mix the chickpea flour,rice flour and sooji together.
Add hing,jeera,coriander,turmeric powder,salt,coriander leaves to the above flour.
Slowly add water as per the desired consistency.The batter should be a little thick and not as thin as a dosa batter.
Heat a non-stick pan.
Drizzle few drops of oil and pour the batter to form an omelette.
Once done, turn it, and sprinkle some oil and let it cook on the other side.
Hot tomato omelette is ready to serve with ketchup :-)