Soya Keema Parantha

Hey frnds ..am back after a Busy n Refreshing holiday..thnx a lot  for stopping- by, even wen i was not updating the blog..here's a yummy n quick stuffed parantha recipe..do try.

Soya Nuggets - 1 cup
Onion - 1 medium
Ginger - 1/2" pc
Green Chilly - 2
Mustard seeds - 1/2tsp
Salt
Lime juice - 1/2 a lime
Oil/ghee - 1 to 2 tbsp
Coriander leaves - 1 tbsp

Method:-

• Soak soya nuggets in warm water for 5 -7 mins.
• Drain and squeeze out water from the nuggets.
• Chop onions,ginger n green chilly.
• Shred the nuggets using a chopper(mixer grinder).
• Heat oil in a kadai,splutter the mustard seeds.
• Saute onions followed by ginger and green chillies.
• Add salt and shredded nuggets .Mix well.
• Add lime juice and coriander leaves.Switch off the flame.
• Cool the mixture.Later stuff it inside the paranthas.
• Roast paranthas on both sides and apply enough ghee on paranthas.

Njoy with Pickle or Curd.

India Calling :)

Taking a short(no actually 2 Months Long) break...will b back soon with Maa 's delicious food items...Hav a gr8 time everyone...njoy!!

Sukhiyan/Sugiyan

A delicious sweet snack from Kerala..

Green Gram(Moong dal sabut) - 1.5 cups
Grated/Dessicated Coconut - 1 cup
Jaggery - 3/4 cup(grated)
Cardamom Powder - 1 tsp
Maida - 1cup
Salt - a pinch
Tumeric - 1/2tsp (optionla)
Oil - for deep frying

Method :-

Pressure cook moong dal with enough water till soft (say 3 whistles).
Once the pressure is gone, take out moong dal in a wide bowl n let it cool.
Mix in cardamom powder n jaggery .
Combine using  your hands and form small ladoos/balls.

Line them on a tray.
Prepare a thick batter using maida,salt,tumeric and water.

Heat oil in a deep pan.
Dip n coat each dal ladoo in the batter using 2 forks and deep fry them(2 to 3 at a time).
Drain on a kitchen tissue.

Serve hot with your evening Tea....Njoy!!!

Note:- 

• Do not add too much of water in dal..it will make it soggy and the ladoos will break while frying.

• If accidentally the dal ladoos are made soggy..keep them in the fridge for half an hour.Later take them out and  coat them in the batter and fry.
• If you don't want to use jaggery replace them with sugar.
• Tumeric is used here for the color..if you want to keep the sukhiyan white..do not use tumeric.

CSSC Pulav

CSSC is my experimental creation  of new pulav..

Pulav with Chicken Sausage n Soya Chunks(now u understood what CSSC stands for ) ;) :p

Basmati Rice - 1.5 cups (soaked for 20 min)
Chicken Sausage - 5 (sliced - thick)
Soya Chunks - 1 cup (soaked in lukewarm water for a few min.,drained)
Onion - 1 medium(sliced)
Tomato - 2 medium(sliced)
Ginger- Garlic Paste - 1.5tsp
Green Chilli - 2 (sliced)
Coriander Leaves - a few
Mint Leaves - a few
Tumeric - 1/2tsp
Pulav masala - 2 tsp (heaped) or use Chicken Masala - 2 tsp(heaped)
Red chilli powder - 1 tsp
Lime - 1
Salt
Oil - 2tbsp
Ghee - 1 tbsp
Cinnamon - 1 small pc
Cardamom - 3
Clove - 4
Bay Leaves - 2
Cumin seeds - 1 tsp

Method :-

Heat oil + ghee in a wok,crackle cumin seeds and all whole spices(cinnamon,cardamom,clove n bay leaves).
Saute ginger garlic paste +green chilli .Add onions and saute till it changes color.
Add tomato and pulav masala + tumeric+red chilli powder+salt+lime juice.Mix well.
Add the sausages and soya chunks now and mix well.
Put on the lid and cook for 2-3 min.
Add drained basmati rice and mix properly.
Add enough water to cover the rice.Bring to boil .
Add mint leaves and coriander leaves.
Simmer the flame and cook till the water is absorbed completely and the rice is done.

Garnish with mint leaves and Serve hot with Boondi raita/any other raita.or .Pickle...
Njoy!!

Boondi Raita

For Raita lovers..

Boondi(namkeen) - 1 cup

Boondi

Curd - 2 cups
Water - 1/2 cup
Cumin - 1tsp(roasted  n powdered)
Red chilli powder - 1tsp
Salt - 1/2tsp
Rock Salt - 1 tsp
Sugar - 2 tsp
Mint leaves - 5 leaves (roughly chopped)


Method : -



Soak boondi(namkeen) in water for 5 min.Drain and keep aside.
Pour curd in a wide bowl,add water and whisk it for 2 to 3 min.
Add all the spices +salt+rock salt+sugar and whisk again.
Add mint leaves and mix well.
Garnish with mint leaves .
Serve with any biryani/Pulav...

Njoy!!!