SOYA CHUNKS

SOYA CHUNKS POPS

Soya chunks are a crispy and protein-rich snack. Soya Chunks Recipe is an easy cutlet recipe using soya chunks or meal maker and is an easy evening snack. The Nuggets are super crispy on the outside but soft inside. It is also a very simple and quick dish. This can go as a starter or as a side to your rice too. Do try this out.

Ingredients:

1+1/2 cup soya chunks

1 tsp chilli powder

1/2 tsp black pepper powder 

1/2 tsp Ginger Paste

1 tsp Garlic Paste

2 tbsp corn flour

Salt to taste

2 tbsp oil

1 tsp chaat masala

Juice from 1/2 lemon

Recipe:

1. Boil water with salt and add soya chunks. Leave it for 10 mins.
2. Drain the water and squeeze the extra water from it by squeezing it.
3. In a bowl add ginger paste, garlic paste, red chillies powder, black pepper powder, corn flour mix well.
4. Add water little by little and make a smooth and consistent semi soild mixture.
5. Add the soya chunks into the mixture and mix well so that the soya gets coated nicely. Keep it aside for 30 minutes.
6. In a pan heat oil. Add soya chunks in oil and deep fry them until golden brown.
7. Once done take it out in a tissue paper.
8. Sprinkle some chaat masala and lemon juice. Mix thoroughly.

So the easy soyachunks pop recipe is ready to serve.

Enjoy and keep showering your love.

VADA PAV

VADA PAV

Vada pav is the most common man’s food in Mumbai and is a popular street food snack across whole maharashtra. You will find shops selling vada pav all over Mumbai and even outside schools and colleges. It easy to make and serve. Vada pav basically has Batata vada is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney.

Ingredients:

For Batata Vada 

2 medium to large sized potatoes
6 to 7 garlic and 1 to 2 green chillies, crushed to a paste in a mortar-pestle

1/2 tsp mustard seeds

A pinch of asafoetida (hing)

1/8 tsp turmeric powder

7 to 8 curry leaves
1 tbsp chopped coriander leaves (cilantro leaves)
Salt  as required

For Batter
1 cup gram flour (besan)
A pinch of asafoetida (hing)
1/8 tsp turmeric powder
1 pinch of baking soda, optional
1/2 cup water or as required
Salt as required

For dry garlic chutney
12 cloves Garlic
1/4 cup Peanuts

1/2 cup  Desiccated Coconut
1+1/2 tbsp Kashmiri red chili powder adjust to taste
1 tsp Salt adjsut to taste

Recipe:

Preparing Batata Vada For Vada Pav

1. Boil 2 large potatoes, till they are completely cooked. Peel and then mash them in a bowl.
2. Heat 2 to 3 tsp oil in a small pan. Add 1/2 tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves and asafoetida. Stir and saute for about 5 seconds.
3. Then add garlic and green chilli paste. Add 1/8 tsp turmeric powder. Stir till the raw aroma of garlic goes away.
4. Pour this tempering in the mashed potatoes.
5. Add 1 to 2 tbsp chopped coriander leaves. Also add salt.
6. Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and keep aside.
7. In another bowl, make a smooth batter from 1 cup of besan/gram flour, 1/8 tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and 1/2 cup water. The batter should not be too thick or thin. (If the batter becomes thin, add 1 or 2 tbsp of gram flour. If the batter becomes thick, then add 1 or 2 tbsp water). Keep aside.

For dry garlic chutney

1. Heat a pan on medium low flame. Add the garlic cloves and roast them for a minute.
2. You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
3. Then dry roast the coconut in the same pan till it becomes light brown in color and keep it aside.
4. In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
5. Let the roasted ingredients cool and then add them all in a food processor jar.
6. Add kashmiri red chilli powder and salt to the jar.
7. Grind them to a coarse powder.

Frying Batata Vada

1. In a kadai or pan, heat oil for deep frying.
2. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
3. Gently drop these batter coated potato balls in medium hot oil.
4. Deep fry these batata vadas till golden evenly.
5. Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
6. When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.

Assembling Vada Pav

1. Slice the pav without breaking it into two parts and keep aside.
2. Spread the green chutney (recipe in another blog) on the sliced pav.
3. Sprinkle the dry garlic chutney.
4. Place the hot batata vada sandwiched in the bread slices.

Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried green chillies and both the chutney along with it.

Enjoy and keep showering your love.

SUBWAY SANDWICH

SUBWAY SANDWICH

Veg sub sandwich recipe is famously known as veggie delight in Subway restaurants. 

Ingredients:

2, foot long loaf of bread (I used multigrain bread, because why not ?)

As needed Lettuce, cleaned 

1 small onion, chopped into thin slices 

1 capsicum, sliced

1 small cucumber, chopped into thin slices

1 medium-sized tomato, chopped into slices 

2 aloo tikkis (I used ready to made McCain’s tikki)

100 gm paneer

Slices processed cheese, as needed, each cut into 2 triangles 

As needed Mint Mayonnaise 

As needed Mustard Sauce 

As needed Sweet Chilli sauce

As needed Tomato Ketchup 

As needed garlic mayonnaise 

As needed Tandoori mayonnaise

Recipe:

1. Lay the footlong loaf on a chopping board, and cut it into two equal parts. 
2. Slice each half horizontally, through the centre. Open up each half. 
3. Make a bed of lettuce on the bottom half of the bread.
4. Onto it put to grilled tikkis.
5. Spread the chopped onion, tomato, cucumber and capsicum evenly over the lettuce. 
6. Add a generous quantity of Sweet Chilli Sauce, Mint Mayonnaise and Mustard Sauce, garlic mayonnaise, Tandoori mayonnaise as well as Tomato Ketchup over the veggies. 
7. Arrange the slices of cheese along the top half of the bread. Close the sandwiches, and serve immediately.

In similar way, we can prepare paneer subway sandwich by sautéing the marinated paneer in the following way:

For marination:

2 tablespoons Mustard Oil

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

1/4 cup Thick Curds or Greek Yogurt

1 tsp Kashmiri red chilli powder

1/2 tsp Coriander Powder

1/2 tsp chaat Masala 

1/4 tsp Garam masala

1/2 tsp Kasoori methi

Salt to taste

1. Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well. Cover and set aside for at least half an hour or up to two hours.
2. Cook it in a pan for 5-7 minutes till it gets roasted.

Use this paneer instead of aloo tikkis to make paneer subways sandwich 

Enjoy and keep showering your love.

TANDOORI AND MALAI CHAAP WITH RUMALI ROTI AND SIRKA PYAAZ

MALAI AND TANDOORI CHAAP WITH RUMALI ROTI AND SIRKA PYAAZ

Tandoori Soya Chaap is a delicious vegetarian snack which can be easily made at home. It is a delicious North Indian starter. Tandoori Soya Chaap is lip-smacking delicious.

Soya Malai chaap is a rich North Indian style creamy dish, made with soya chaap. It is cooked with creamy and mildly spicy flavorful gravy which is made with rich malai.

Rumali Roti is an exotic thin indian flatbread recipe made with plain flour or maida atta. The recipe is mainly known for its handkerchief like texture and hence the name of the recipe.

Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian style meal and is super easy to make at home.

For tandoori Chaap:

Ingredients:

3 Soya Chaap

2 tbsp Curd

1 tbsp Cream

1 tbsp Butter

2 tbsp Green coriander (finely chopped)

1 tbsp Chickpea flour

1/2 tsp Red chilli powder

1/2 tsp Coriander powder

1/2 tsp Chaat Masala

1/4 tsp Turmeric powder

1/4 tsp Garam Masala

1/4 tsp Black pepper

1/4 tsp Black salt

Salt as per taste

Recipe for Tandoori Chaap:

1. Take pre boiled and cooked Soya Chaap. Remove their stick. Chop each of them into small sized pieces.
2. Take curd in a bowl. Whisk the curd well and add cream to it. Add butter, roasted chickpea flour, red chilli powder to it and mix well.
3. Add coriander powder, Chaat Masala, turmeric powder, Garam Masala, freshly crushed black pepper, dry fenugreek leaves, black salt, salt to it.
4. Add the Soya Chaap pieces in the marinate and mix well.Keep it aside to set for half an hour. The Chaap is ready to be cooked after half an hour.
5. Place it over the flame and cook while rotating it until it has dark spots. Coat it with some butter and again cook it likewise.

Our Tandoori Chaap is ready.

For Malai Chaap:

Ingredients:

2 tbsp oil

3 soya chaap

1+1/2 cups dahi/yogurt, whisked to make smooth

1 cup malai/fresh dairy cream, whisked by hand until smooth

1 tsp ginger paste

1 tbsp garlic paste

1 tsp hara dhania, finely chopped

1 tsp salt

1 tsp coriander powder

1 tsp garam masala

1/2 tsp black pepper powder

A little coriander, chopped, for garnishing

Recipe for Malai Chaap:

1. Soak the soya chaap in water overnight. In the morning, boil it for 5–7 minutes then wash it well under running water and finally squeeze out the water.
2. Pull out the soya sticks and chop each chaap into 4-5 pieces. Set aside.
3. In a bowl, add the dahi and only half of the fresh cream. Whisk until they combine well.
4. Add the soya chaap pieces and mix well, until it they coated all over with the marinate. Cover and marinate for 30 minutes.
5. Heat oil in a pan on medium heat. Add the soya chaap pieces. Mix well and cover with a lid. Cook until the gravy thickens, stirring in between.
6. Roast the soya chaap until it is a light golden color.
7. Add the remaining fresh cream and stir cook for a minute.
8. Remove to a serving dish. Garnish with a little bit of chopped cilantro.

Our Malai Chaap is ready.

For Rumali Roti:

Ingredients:
2 cup maida / plain flour
1/4 cup wheat flour / atta

1 tsp salt
2 tbsp oil
1 cup milk, or as required

Recipe for rumali roti:

1. In a large bowl take maida, wheat flour and salt. Mix well making sure everything is well combined.
2. Now add milk and mix well and start to knead adding milk as required.
3. Form a sticky dough, adding milk as required.
4. To this add 2 tbsp oil and continue to knead for 5 minutes.
5. Knead to a smooth and non-sticky dough.
6. Grease the dough and rest for a few hours.
7. After a few hours, knead the dough again. Pinch a ball sized dough, dust with maida and roll gently.
8. Roll as thin as possible, dusting maida to prevent from sticking.
9. Now heat the kadai or a tawa in high flame for 2 minutes.
10. Sprinkle some saltwater (it helps to make a non-stick coating).
11. Take the rolled roti and stretch gently.
12. Make sure the roti turns translucent that is very thin.
13. Place over the hot kadai. And cook until the bubbles start to appear.
14. Flip over and press cooking on all the sides.

Fold rumali roti and enjoy immediately.

For Sirka pyaaz:

Ingredients:

1 cup sliced red onions

2 tbsp white vinegar

2 tbsp lemon juice

1/2 cup water

1 teaspoon salt

1 teaspoon sugar

Recipe for sirka pyaaz:

1. In a pan, warm the water, add the salt and sugar and mix until dissolved. Remove from heat.
2. Add the vinegar and mix well.
3. In a glass jar add the onions
4. Top with the warm vinegar water.
5. Cover the jar and keep it for around 30 minutes to an hour.
6. Use the onions after 1 hour.

Your Sirka pyaaz are ready to use.

These Tandoori and Malai Chaaps, rumali roti and sirka pyaaz are a great combination of food. You can also enjoy this with green chutney which is in my another blog.

Enjoy and keep showering your love.

SPRING ROLL

SPRING ROLL

A popular deep fried appetizer/snack food. Basically the sauteed vegetables and noodles are sauteed and stuffed inside a spring roll wrapper and deep fried till crisp. In India, spring roll is a popular street food and is mainly served with sweet chilly sauce. With the goodness of veggies and deliciousness of the crispy outer crust, it is a perfect snack for kids. Traditionally spring roll recipes are native to chinese cuisine and is mainly prepared with cabbage leaves.

Ingredients:

For kneading dough:

1/2 cup maida

1/2 cup sooji

1/4th tsp salt

2 tsp oil

For making stuffing:

1 pack noodles

2 tsp oil

2 clove garlic, finely chopped
1 cup carrot, shredded
2 tbsp spring onion, chopped
2 cup cabbage, shredded
1/4 tsp sugar
2 tsp soy sauce
1/2 tsp salt

1/2 tsp pepper, crushed

1 tsp corn flour

2 tbsp water

Oil for deep frying

Recipe:

1. To knead the dough: Take maida and sooji in a big bowl, add oil and salt into it. Add little lukewarm water at a time and knead soft dough. Keep the dough aside for 10-15 minutes so that it gets fermented.

1. How to make Stuffing for Noodles Spring Rolls: Take 1 tbsp oil in a pan and place it on flame for heating. When oil gets hot, add ginger paste, green chilly and sauté for while. Add green peas, cover them and sauté for 2 minutes. Also add capsicum, cabbage and sauté for 1-1.5 minutes. Add salt, black pepper, noodles, soya sauce and vinegar as well. Mix all ingredients really well. Stuffing is ready; take it out in a bowl.

1. How to make Wrappers for Noodles Spring Rolls: Make small balls of the dough. Take one ball, dust with dry maida and roll it into 5-6 inch diameter thin puri. Place it on other plate. Roll the other puri like wise. Now spread 1/2 tsp oil on this puri. Place the puri rolled earlier above this puri. Press gently and roll from corners into 8-10 inch diameter thin puri. Place the rolled puri on slightly heated tawa. Roast slightly from both sides and take off from flame. Two at one time are ready. Like wise prepare all papers.

1. How to stuff spring rolls: Stuffing and wrappers are ready. Make thick batter from 1 tbsp maida to stick rolls. Separate the wrappers and keeping the inner side on top, layer 2 tsp stuffing on it. Spread the stuffing evenly and thinly leaving space on the corners. Firstly fold the upper corner and now spread little amount of maida batter, fold and stick the sides as well. Roll it nicely. Stick the last corner too. Place the prepared roll on a plate. Like wise prepare all rolls.

1. Take some more oil in pan for deep frying the spring rolls. When oil gets medium hot; place 3-4 or as many spring rolls as possible in pan and fry on low-medium flame until they turn golden brown from all sides. Take out the fried spring rolls in a plate with absorbent paper. Like wise deep fry all spring rolls.

1. I fried some plain noodles also and sprinkled some chaat masala for extra crunch.

Your spring rolls are ready. Serve piping hot noodles spring rolls with green coriander chutney, tomato sauce or mayonnaise and enjoy eating.

Enjoy and keep showering your love.

MANGO ICECREAM

MANGO ICECREAM

This Mango Ice Cream will be an absolute hit this summer! All you’ll need is 3 ingredients and 10 minutes of prep time – let the freezer do the rest for you! This easy homemade ice cream is super creamy and sweet, with a delicious zing from the mango which will leave you wanting more. 

Ingredients:

2 cup heavy cream or whipping cream

3 Cup ripe mango puree and some mango chunks
1/2 Cup granulated white sugar

Recipe:

1. To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water.
2. Whip the cream using a hand mixer or a whisk till soft peaks form.
3. Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly. I added some dry fruits to this mix (almonds, cashew and pistachios) which is totally optional.
4. Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set. 
5. Stand for 5 minutes to soften slightly, then scoop and serve!
6. Top it off with dry fruits and some cherries.

Scoop and serve your mango ice cream.

Enjoy and keep showering your love.

AAMRAS

AAMRAS

The word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a sweet dish featuring in the cuisine of the Indian subcontinent and made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati. Sometimes ghee and milk are added to the pulp to enhance its flavour. Aamras is a summer delight in a bowl.

Ingredients:

2 large alphonso or 3 to 4 kesar mangoes
1/2 cup sugar
Water or milk as and if required

Recipe:

1. Rinse the alphonso mangoes. Then peel and chop them.
2. In a blender, add the chopped mango pieces and blend.
3. Stir very well. To thin down the aamras, you can add some sugar or some milk or water.
4. Pour in small bowls and chill in the refrigerator.
5. Serve aamras with puri. You can also serve with chapatis.

You could even add your choice of dry fruits to the aamras. If adding cashew-nuts, fry the cashew-nuts till golden brown and then mix it with the aam ras.

Enjoy and keep showering your love.