Soya chunk fritters

Preparation 

Soya chunk 1 cup, wash it, boil it for 10 minutes, drain out, soak in water for 1/2 an hour, squeeze it. Marinate with ginger garlic paste, chilli powder and salt to taste. Keep for an hour. Shallow fry it and keep aside.

Batter preparation 

Wheat flour 1/2 cup, chilli flakes 1 tsp., fennel seeds 1 tsp., garam masala powder 1/4 tsp., salt to taste. Combine these ingredients in a little water to prepare a thick batter. 

How to fry?

Add the soya chunks in the batter combine well with a spoon. Heat enough coconut oil in a shallow pan, scoop out each soya chunk covered with the batter and fry till golden brown. 

Serve hot with your favourite beverage.

How to fry 

Preparation 

 

Chicken fritters/ Baji

Tea snack with boneless chicken.

Marinate the chicken pieces with ginger garlic paste, chilli, pepper powder, salt to taste and a pinch of turmeric and fennel seeds powders. Keep for an hour and shallow fry it. 

For batter 

Wheat flour as required, chilli flakes 1/2 tsp., turmeric powder a pinch, garam masala 1/4 tsp., salt to taste, chopped shallots, garlic, ginger and green chilli a little. Combine the ingredients and add little water to prepare a thick but flowing batter.

Heat required oil in a shallow pan, dip the juicy chicken pieces in the batter and fry it till golden brown. Serve hot with chilli sauce.

So delicious, please try and taste. 

Pickle day....Lime pickle & Banana pseudo stem

Pickles are delicious and a great relief when in stock. Go well with rice, porridge, chapatti, upma and biriyani.

Lime pickle 

Lime 4, washed and cut into small pieces discarding the seeds, add some bird chilli, chopped ginger, garlic along with salt and transfer into a glass bottle. Leave it for 1-2 weeks.

Heat a tablespoon sesame oil, add 2 tsp. chilli powder, pinch turmeric powder, 1/2 tsp. asafoetida powder and a tsp of sugar, mix the ingredients together in low flame, add the lime mix, combine well. Allow to cool down and transfer into an airtight glass bottle. 

Banana pseudo stem pickle 

Banana pseudo stem a half feet piece, cut into circles removing the threads, stack the pieces and chop.

Heat a tbsp sesame oil, add the pseudo stem along with salt to taste and stir till tender, drain out the pieces, add 2 more tsp sesame oil, add a tsp full finely chopped ginger and garlic, sauté till rawness is gone, add 1 tbsp chilli, 1/2 tsp asafoetida, 1/4 tsp fenugreek and a pinch of turmeric powders, stir for 20 seconds in low flame, add 2 tsp sugar, cooked pseudo stem, combine well, adjust salt, off the flame and allow to cool down. Transfer into an airtight glass bottle. 

 

Wheat flour sponge cake

Ingredients and Preparation 

Wheat flour 11/2 cups, sieve it into a bowl,

Warm milk 1cup, sugar 3/4 cup, whisk together into a smoothie, add baking soda 1/2 tsp., baking soda 1tsp., salt a pinch, mix together and allow to remain for 5 minutes, add 1tsp., vanilla essence and 1/2 cup of coconut oil (any vegetable oil), whisk well, add the flour into the wet ingredients and again whisk in one direction without any lumps. Grease the cake pan with oil, sprinkle little wheat flour in the pan and transfer the cake mix. Tap it to level the surface of the mix. By the time preheat the kadai, transfer the cake pan in the kadai, and cook in medium flame for 10 minutes and in low flame for 30 minutes. Run a tooth pick into the cake to know whether cooked. If it comes out clean the cake is done ✅ 

So soft and delicious. Serve with your favourite beverage, hot tea or coffee ☕️ 

So simple to make. Delicious  

Chapatti and chicken curry

All time favourite dish. The combination of chicken curry and chapatti.

Prepare whole chicken curry as usual with onion, garlic, ginger, green chilli, tomato, curry leaves, cilantro, salt to taste and chicken masala. I prefer more pepper powder in my chicken curry.

Prepare chapatti and serve with hot chicken curry.

It’s so delicious.

Soya chunk Biriyani

Delicious biriyani with Soya chunk. 

Masala preparation 

Ingredients 

Soya chunk 3 cups, soak and wash, then soak for 2-4 hours, squeeze it and marinate with ginger garlic paste and biriyani masala 2 tsp., with salt to taste. Keep aside for 2-3 hours if you have time. Otherwise directly shallow fry and keep aside.

In the balance oil, saute thinly sliced onion, 4 cloves garlic, 1 inch piece ginger and 7 silted green chilli, when it turned tender and cooked, add 1 tsp. biriyani masala and 1/2 tsp. garam masala, add the fried soya chunk, combine well. Masala is ready.

Preparation of rice 

Basmati rice 2 cups, washed and strained.

In a pressure cooker, dry fry whole spices such as, cinnamon stick, cloves, pepper corns, nutmeg mace and fennel seeds. When it gets fried and turns light brown, add the rice and stir to vaporise the moisture, add salt to taste and 5 cups of water. Cook for a whistle. Allow to cool down, and transfer the rice into a shallow pan, run with a fork to get the cooked rice separated from each other. 

Mixing of the biriyani 

Heat a tablespoon of ghee, add the cooked masala and rice, combine with care. Garnish with chopped cilantro and spring onion. Tasty biriyani ready.

Here I was not having cilantro and spring onion.

I garnished with green chilli slices.

Delicious biriyani  

Dried prawns fried coconut chutney

The ingredients are shown below. Add cleaned, washed and drained dried prawns 1/4 cup to the ingredients. Then dry fry till dark brown. 

Allow the fried mix to cool down. Then grind it in the small mixie jar into little coarse mix. Chutney is ready. Serve with rice, chapatti or roti . Can take the chutney in travel program.

Tasty chutney powder with dried prawns. 

Ingredients 

Coconut 1, grated,

Red chilli 20, coriander 2 tsp., tamarind 1 gooseberry size, shallots 6, garlic cloves 3,ginger 1inch piece, all 3 finely chopped, curry leaf a sprig, fennel seeds 1 tsp., pepper corns 12, salt to taste.

Dry fry all the ingredients in medium flame. When it turns brown, turn the flame to low. Fry till all the ingredients it turns