Sunday, April 18, 2010

Soya beans Cutlet

This is the most favorite evening snack in my house.  Everyone like to eat this.  Its very easy and it really fast food.  Its vegetarian but still full of proteins.  The recipe is very simple.

1 tin Soyabeans, you can soaked and boiled soya beans
1/2 medium Onion chopped
1 tsp Ginger-garlic paste
1-2 green chillies or according to your taste
1/2 cup bread crumbs
1 tsp Chaat Masala
1 tbsp chopped cilantro
1 tbsp Soya Sauce
A fist-full of moong beans sprouts (Optional)
Salt to taste
Oil to fry

Drain and wash the beans in a colander. 
Put everything in a blender except oil and sprouts if using.
Blend till everything comes together.
Don't grind too much.  The soyabeans should be in grain like consistency.
Mix the sprouts if using, and form patties.
Heat a griddle/grill and shallow fry the patties.   
Turn when brown and fry on the other side drizzlling oil around the patties.
Fry on both the sides till done.
Serve with green chutney/ketchup.

Thursday, April 15, 2010

Sago Murukku

I made these as soon as Valli gave the recipe for this month's ICC.  They were finished immediately on the next day.  They turned really great. 
Today I totally forgot that I have to post the recipe and pictures.  Just now I saw Vallli's post and remembered about it.  Its a very simple recipe Valli has given.

2 Cups Rice Flour
1/2 cup Besan flour
1/2 cup Fried gram flour
1/2 cup Sago
1/4 cup Curd
50 ml Oil
Salt to taste
Chile powder - 1/2 tsp or as per taste

Make buttermilk of the curd.  Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency
Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus.
Cook on medium flame to ensure the muruku is cooked well.

Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Wednesday, April 14, 2010


Aloo Gobi means potato+cauliflower, a combination of two generally most loved vegetables.  I said generally most loved because in my home my elder son simply hates gobhi.  Aloo gobi can be found on almost every Indian restaurant menu.  Aloo gobi is a stir-fried vegetable dish, North-Indian style.  Every household in India has it's own version of Aloo-Gobhi.  So this is my version with some basic spices.
1 medium head of cauliflower cut into bite-size pieces
2 medium potatoes, peeled and cubed
1 small onion, sliced
2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp ginger minced
1 tsp garam masala
1 Bay leaf
1 tsp salt (or to taste)

 In a wide saucepan heat oil on medium heat. Add the cumin seeds and bay leaf, stir until they sizzle.
Add the onion and stir-fry for a few minutes until onion is starting to brown.  Lower the heat and add in the minced ginger, turmeric powder, chilli powder, cumin powder and coriander powder. Stir to get the spices coated with oil.  Add the potato and cauliflower and stir well to mix in the spices. Add the salt and garam masala.  Cover the pan. 

Let the vegetables cook until tender. Cook the veggies in their own juices which are released due to the salt and turmeric.  Sometimes the veggiesget browned at the bottom, keep stirring at the interval of 2-3 minutes to evenly cook the veggie.  If you feel that the veggies are not cooking due to poor/less steam building, add 1/4 cup of water. Check a potato cube to test for tenderness. Turn off the heat once vegetables are tender (do not over-cook).  Let the subzi (vegetable) rest for 10 minutes, then serve warm.