Monday, June 15
Crunchy and Nutritious Soya Kababs
Few weeks back was watching Sanjeev Kapoor's 'Khana Khanzana' and came across this recipe. Looked nice and healthy too and luckily was having all the ingredients at home, so that evening itself tried them out and they came out really well. All the ingredients were i felt healthy, and were the ones that i wanna add to my diet, and the best thing it's a shallow fried snack, unlike most indian snacks. Healthy ingredients like sago Sabudana or tapioca or pearl sago, soya nuggets and tofu . Do try out, it really taste yum...
Ingredients :
Soya chunks, soaked and drained 2 cups
Onion, finely chopped 1 large
Green chillies, finely chopped 2
Coriander powder1 tsp
Cumin powder 1 tsp
Red chilli powder ½ tsp
Ginger, grated 1 inch
Chaat masala 1 tsp
Dry mango powder (amchur) ¼ tsp
Tofu(extra firm), grated 150 grams
Poha, soaked ½ cup
Sago (sabudana),soaked 3-4 tbsp
Garam masala powder 1 tsp
Fresh coriander leaves, chopped 1 tbsp
Salt to taste
Oil to shallow fry
Method :
Blend soaked soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala powder and amchur powder in a blender.
After that in same blender add tofu and continue to blend for two more minutes.
Transfer the mixture into a bowl, add soaked poha, sabudana, garam masala powder and chopped coriander leaves ; mix well .
Divide the mixture into equal portions and shape them into round kababs.
Heat oil in a shallow frying pan. Gently lower the kebabs in the oil, and shallow fry them till they are golden brown on both the sides.
Drain on absorbent paper.
Serve hot with tomato sauce or green chutney.
Tip:
Breadcrumbs can be used in place of (and also along with) poha.
If you don't like tofu, can add paneer too to it.
Read more...
Wednesday, May 21
Healthy Palak Tofu
Ingredients:
1 bunch spinach(palak) greens fresh, picked
1 pack tofu, extra firm,cubed
1 onion finely chopped
1 tomato chopped (optional)
1 flake garlic chopped
1 stalk curry leaves
2-3 green chillies finely chopped or crushed
2 pinches asofetida (hing)
2-3 pinches turmeric powder
¼ tsp. each mustard & cumin seeds
¼ lemon juice extracted
salt to taste
1 tsp oil
Method:
Pick and clean spinach leaves,wash and allow all water to drain.
Chop very coarsely.
Heat very little oil, add seeds, asafetida, allow to splutter.
Add curry leaves,turmeric, onions, garlic, stir fry till onions are light brown.
Add tomatoes, saute further for 2-3 minutes.
Add spinach leaves and green chillies.
Mix, cover and simmer for 3-4 minutes.
Take off lid, add tofu pieces, stir again, add water.
Bring water to a boil,add lemon juice.
Take off fire, when done.
Serve hot with chappathis or parathas.
Read more...
Saturday, March 29
Roasted tofu
Ingredients:
1 8 oz pake of firm tofu
2 Tb.spoon fresh curd
3 big tomatoes
3 onion thinly sliced
1 Tb. Spoon Garam masala
2 Tb. Spoon crushed coriander & cumin Powder
1 1/2 Tb Spoon Red Chili powder
1/4 Tb Spoon Haldi Powder
1/4 cup fresh Cream
2 Tb Spoon Butter
4 Tb Spoon Ghee
Salt to taste
Fresh thinly cut coriander leaves
Method:
Cut Tofu in cubes and fry it in Ghee until it is little brown.
Spread curd on fry Tofu.
Put Tomatoes in warm water for 5 minutes & then cut it roughly.
Heat the pan and put Ghee in it. Put onions and saute till it become transparent.
Add Garam Masala, Coriander & Cumin Powder, Red Chili Powder, Haldi & Salt , Saute for one minute.
Add Tomatoes and saute for 5 minutes or until Ghee leaves the sides of pan.
Add one cup of water and cream. Leave it on slow fire for some time and then add butter .
Add Tofu in it and leave it for 2 minutes.
Remove from the fire and decorate with fresh coriander leaves.
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