Soya Chikka Biryani using Brown Rice (Video Recipe)

by Neetu

Hello guyzz, I have made so many things, but never tried Biryani. Yes, that’s true, so I finally thought of trying my hands on it an it turned out to be just perfect!!! Perfect balance of spices, nothing sticking to bottom and nothing overdone as well, so the end result was super happy me : ) yeah yeah!!! and not to forget I used Kohinoor Brown Rice (Click on the name for Review) instead of normal basmati Rice and Vezlay Soya Chikka (Click on the name for Review).

Stuffed Soya Shaami Kebabs (Video Recipe)

by Neetu

Hello friends, presenting to you guyzzz a super healthy snacking idea with some yummy innovative twist. Quick and simple to make, but a very impressive starter for any party that you host, prepare this at your home and just be ready to hear those lovely compliments : ) Stuffed Soya Shaami Kebabs!!!!

Methi Matar Mushroom Malai (Video Recipe)

by Neetu

It came out to be a super-hit dish and I served it with crispy Paranthas and it will really go well with Butter Naan (you can find the recipe here) as well. When we eat all this delightful stuff in restaurants, we wonder it would be really difficult to make, but that’s not true exactly, all you need to know is correct recipe and procedure. So, today in this post I demonstrated the correct procedure and recipe to make this dish at home perfectly. Hope you will like it.

 

Kadhai Veg. Pulao/Rice

by Neetu

When I made this lovely Kadhai Masala (you can find the recipe here) one thing I was very sure of, that I won’t make usual kadhai paneer, kadhai mushroom or anything like that using this spice mix. So, I thought of this pulao recipe and trust me guyzzz you have to try it, for my sake, pleaseeeee… It came out really well and was kind of a quicker version of veg Biryani, infact I thought I will use this spice mix in other Biryani preparations as well.

Well, I got so hungry in the process of cooking that couldn’t do the final garnish really well, so don’t be disappointed with the recipe pic, it tastes awesome!!!!

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Malai Soya Chaap

Just while window shopping in Modern Bazaar in DLF Phase 1 Gurgaon I saw these lovely chaaps and bought li’l quantity to try out first… yes there are n number of ways to prepare this awesome thing but I choose to make malai chaap as earlier I bought fresh cream to make sour cream so thought  that can be used in this preparation as well…  and the result was quiet gud..

This quantity will serve 2 ppl…

INGREDIENTS:-

Soya Chaap: 250 gms or 5 pieces Onion: 1 Small Tomato: 2 Small Oil: 2-3 Tbsp Butter: 1 Tsp Cumin Seeds: a pinch Cashew nuts: 4-5 Sugar: 2 Tsp

Salt: To Taste Red chilly pwder: To Taste Coriander Powder: 1 Tbsp Garam Masala: 1/4 Tsp Aamchur(Dry mango pwder): 1/4 Tsp Kasoori Methi(Dry fenugreek Leaves): 1 Tbsp Water: 1 – 1 1/2 Cup Fresh Cream: 2-3 Tbsp

 

METHOD:-

• Soak soya chaaps in hot slated water for 10-15 mins…
• 
• Heat oil in a pan and add cumin seeds once it crackles add roughly chopped onions and cook till light brown.
• Then add cashew nuts and fry along with onions 2-3 mins..
• Add roughly chopped tomatoes mix well then add all the spices & cook till oil separates..
• Let it cool down first then grind it to a fine paste…
• Heat butter in a pan and add the ground paste, water & sugar…
• 

• Cook it for 15 mins or till the bubbles on the sauce turns into oil droplets…
• Add soya chaaps…
• 
• Cook for another 7-8 mins till soya chaaps absorbs all the flavours of gravy..
• Switch off the flame let it cool down little bit then add cream & cook again for 2-3 mins..
• Serve hot with Roti, Naan or Paranthas…. 
• 
• 

Keema Matar (Vegetarian)

This dish is made with minced meat and peas originally but to make a vegetarian version I substituted minced meat with Soya Granule… It came out really gud and was very easy to make… had it with homemade curd and thin chapatis….. mmmmmm tasted so guuudddd…. and vikas has asked me to  make stuff parantha with the little bit which is left…

This quantity will serve 2 ppl…

INGREDIENTS:-

Soya Granules: 1/2 Cup Water: 1/2  Cup Milk: 1/2 Cup Boiled/Frozen Peas: 1/2 Cup Chopped Onions: 1 1/2 Medium Chopped Tomato: 2 Medium Chopped Garlic: 4-5 Cloves

Oil: 2-3 Tbsp Red Chilly Powder: to taste Salt: to taste Garam Masala Powder: 1/2 Tsp Dry mango powder (amchur): 1/2 Tsp

Method:-

• Mix water and milk in a bowl and soak soya granules in it for 10 – 15 mins.

 

• Heat oil in a pan, add chopped onions and cook till golden brown.

• Add garlic and fry for 1/2 min.
• Then add garam masala and red chilly powder and again fry for 1/2 min.
• Now add chopped tomatoes and cook for 4-5 mins on low flame.

• When the tomatoes are done add soya granules.

• Cook till the water and milk is completely evaporated… continue cooking for 2-3 mins after that so that granules are fried nicely.
• Then add peas, salt and amchur powder mix well and cook for another 2-3 mins.
• Serve hot… with chapati…

Vegetable Kebab

by Neetu

 

Since the day I have bought my Cute Little Barbeque I have been dying to use it…. so finally we made Veggie Kebabs… and a Special Thanks to Vikas (my husband) who lighted up the BBQ for me…. :)
This quantity will make 10 – 11 Kebabs

INGREDIENTS:-

Potatoes: 2 Medium Cauliflower: 1/2 Medium Onion: 1 Medium Capsicum: 1/2 Large Peas: 1/2 Cup Carrot: 1 Medium Bread Crumbs made from 3 Slices

Salt: to taste Red Chilly Pwdr: 1 Tsp Garam Masala Pwdr: 1 Tsp Amchur: 1/2 Tsp Chaat Masala: 1 Tsp Roasted Cumin Pwder: 1/2 Tsp Ginger Garlic Paste: 1 Tbsp

METHOD:

• Cook diced veggies in cooker with 1 cup water, after one whistle keep it on slow flame for 2-3 mins, drain and keep the veggies in a wide strainer for some 5 mins so that all moisture get deride up.
  
• Mash the veggies and add rest of the ingredients, check seasoning and adjust of required, if the mixture is very soft add more bread crumbs but don’t make it very hard also.

• Take some mixture in your hand give it a long kebab shape and insert a skewer into it, adjust the shape.
  
• Keep the skewer on hot BBQ and grill from all the sides applying little butter till it has brown marks all over.

Note: If one is not using BBQ it can be made in oven and can be shallow fried as well.