chutkibharnamak.blogspot.com

Saturday, 13 February 2016

Nutrella Aloo Curry

                                           Nutrella Aloo Curry-

A simple curry made with nutrella & Aloo.  This curry can be spiced up by increasing the oil and potatoes in the recipe as well as the chilly powder. A simple curry made with Soya Chunks & Potato. This is a low fat and healthy .

Minutes to Prepare: 20
Minutes to Cook: 25
Number of Servings: 6

Ingredients-

Soy chunks – 1 cup (soaked and sqeeze)
Potato – 2 large chopped into 1/2 inch cubes
Peas – ½ cup (frozen or fresh peas)
Onion – 1 medium chopped
Tomatoes – 2 medium finally chopped
Ginger & garlic paste – 1 tbsp
Red chili powder – 1tbsp
Garam masala – ½ tbsp
Salt – to taste
Cooking Oil- 3-4 tbsp

Method-

 Fry the onions in 1 tsp of oil till lightly browned. Remove from heat, when cooled, grind into a paste.

 Fry the soaked chunks in 2tbsp of oil, till slightly browned on all sides.


 Heat 1tbsp of oil in a pan, add ginger & garlic paste, onion paste and fry for 2 minutes. Add tomatoes and cook covered for 5 more minutes. Add chopped potatoes and ¼ cup of water, cover and cook for 5 minutes or till the potatoes are just tender.


 Add red chili powder, garam masala, peas, soy chunks and season with salt. Add some water if you want more gravy. Cook for another 5 minutes,Now Nutrella Aloo Curry is ready. garnish with chopped coriander leaves . Serve with rice or chapattis.






Soya Aloo Curry
Nutrella Aloo Curry
                                                                         






Soya chunk Kofta Curry....

                                           Soya Chunk Kofta curry




Soya Kofta
Soya Chunk Kofta

 For the Koftas-
·         Soya Chunks / granules – 100 gms
·         Potato, boiled – 1
·         Cumin powder – 1/2 tsp
·          Red chilli powder 1/2 tsp (to taste)
·         Ginger garlic paste – 1/2 tsp
·         corn flour – 3 to 4 tbsp 
·         Salt – to taste
·         All purpose flour – 4 to 5 tbsp
·         Oil – 4 tsp

For the Gravy-
·         Onion – 2
·         Tomatoes – 3
·         Ginger – 2 inch piece
·         Garlic – 4 pods
·         Coriander leaves – 1/2 bunch
·         Cardamom – 2
·         Cloves – 2
·         Cinnamon – 1 inch stick
·         Bay leaf – 1
·          Red chilli powder 1tsp
     Coriander powder 2tsp.
        
·         Garam masala powder – 1 tsp
·         Cream – 2 tbsp (optional)
·         Salt – to taste
·         Oil – 2 tbsp

Method:
For the Koftas-

Heat 2 cups of water in a pan and when hot put the soya chunks in it and close the pan. Let it be for 15-20 mins. The chunks would have doubled in size by now. Take them out and squeeze out the excess water. Place it in a mixer jar and pulse it well. Transfer to a vessel. To this add boiled mashed potato, cumin powder, red chilli powder, ginger garlic paste, finely chopped coriander leaves, salt and mix well. If they appear moist, add either bread crumbs or corn flour and mix well. Make small balls of this mixture and refrigerate for 1/2 hour.  
Heat a  pan with few drops of oil . In a plate spread the all purpose flour and rolls these prepared balls to coat them. Place the balls in the pan and cook till they are done and become dark brown in color by turning them to ensure equal cooking. Alternatively you can also deep fry them in oil.  Keep these koftas aside.
 For the  Garvey-

Heat a pan with 3 tsp oil. Season it with cardamom, cinnamon and cloves. Next add chopped onion and sauté till it turns pink. Now add ginger, garlic and tomatoes and cook till the tomatoes turn mushy. Take off stove and let it cool. Transfer this to a moxie jar and add the   coriander leaves. Grind it a coarse paste. Keep aside. 
Heat the remaining oil in a pan. Add the bay leaf,coriander powder, red chilli powder and sauté over low flame taking care not to burn them. Now add the ground paste and salt and cook closed with a lid for 5 mins. Now add little water incase it becomes dry and garam masala powder and let it further cook for 2 more mins. Add the koftas to this gravy and drizzle cream over them. Serve hot with rotis  or steamed rice.

Notes-
·         You can use 2 tbsp of cashew nuts while grinding the onion-tomato mixture for the gravy in order to get a rich and creamy curry.
·         If using cashew nuts avoid using coriander powder in the gravy.
·         While making the koftas make sure you use either the bread crumbs or the corn flour.



Soya Cutlet...kids favorite

                                                 Soya cutlet -

Soya Cutlet is good for health and especially for kids. It contains rich in fiber. Soya Chunks Cutlets is very attractive and delicious recipe. This  Cutlets is very easy to prepare.


Ingradients-

Dry Soya Chunk or granule (Grind)
Soya Cutlet
Soya Chunk Cutlet

Potato – 1 large Cooked                    
Breadcrumbs – 2 cups
Cornflour / Corn Starch – 2 tblspn
 Maida – 2 tblspn
Onion -1 chopped finely
Ginger Garlic Paste -1 tblspn
Chilli Powder -1 tsp or chopped green chilly
Turmeric Powder  1 tsp
Cumin Seeds1 tsp
Salt to taste
Oil- for  frying
Coriander Leaves  chopped
Chat Masala to taste

Method:

Take hot  water and soak the soya chumk or granule. Cover with a lid and let it rest for 15 mins by which time the soya must have doubled in size. Now drain the water  and rinse  cold water. Squeeze off the excess water with your hands and grind them.

Now Cook the potatoes and mash them as well. Put grind chunks and potato  in a mixing bowl and mix properly.

Now make the masala. Heat 1 tblspn of oil and add cumin seeds. Add in ginger garlic paste and fry for 1 min.

Now add in onions and sauté for 3 mins. Add in turmeric, chilli, coriander powder and mix well. Throw in lots of coriander leaves and mix once. Add this masala and chat masala also  over the soya and potato mixture..

Add salt (according to taste) to the mixture and mix well.


Form small portion out of it and form into round  cutlet . Arrange it in a plate and put it in the fridge for 15 mins if you like..

Now mix cornflour and maida with some water and form into a thin paste. Pour this mixture to a shallow plate so that it will be easy to dunk the cutlet it. Put the breadcrumbs in a plate as well.

Now take the cutlet and dunk it in cornflour mixture and then roll it in breadcrumbs and set aside.

Heat oil for pan frying, you could deep fry as well. Put the cutlet  in oil and fry on both sides till golden brown.

Remove to a paper towel and serve with ketchup or any green chutney.




Soya pulao...A complete meal


                                                             Soya Pulao--

Soya Pulao is a complete meal for lunch or dinner also.  



Preparation Time-15 min.
Cooking Time- 25 min.
Serves- 4 peop



Ingradients-


½ CUP Basmati Rice
½ cup  Soya Chunk
¼ finally chopped carrot
¼ cup green peas (fresh or frozen)
Soya Chunk Pulao
Sota Chunk Pulao
½ teaspoon cumin seed
1peace of bay leaf
1 small piece of cinnamon stick
3-4 cloves
1 onion finally sliced
1-2 green chilly finally chopped
1 ¼ cup water
Salt
1 tablespoon oil or ghee
Coriander leaves for garnishing

Method-

Rinse and soak rice in water for 20 min. Rinse 
and soak soya chunk in water for 15 min. After 15 minutes chunks will increase to double in size, and then drain excess water. Heat oil or ghee in pan (with lid) over medium flame. Add cumin seeds, bay leaf, cloves and cinnamon and allow cumin seeds to crackles. Add sliced onion and sauté until onion turn soft. Add chopped chilly and sauté, Now add peas, carrot and soya chunk and sauté foe 2-4 min. and add rice.
Add 1 ¼ cup of water and add salt to taste, bring it to boil over medium flame. When it starts to boil, reduce flame to low and cook covered for about 10 min. Do not open the lid in between as steam will escape and rice will not cook properly and become sticky. After 10 min. turn off flame and keep it cover at least for 10 min.  Now your soya pulao is ready. Serve with boondi raita and  papad.