Friday, 5 May 2017

Soya Koftas Pulao - with leftover rice

Leftover rice converted into a delicious and protein rich pulao - try this for sure if you are a Nutrela fan. You can deep fry the koftas or use an appe pan (please see my other 'no fry' recipes) for a healthier version.

Ingredients (serves 2)

For the koftas (makes about 8)
1/2 cup Nutrela granules
1/2 cup water
2 tablespoons whole wheat flour
1 tablespoon besan
2 tbsps chopped onion
1 green chilli chopped
1/2 tsp haldi
1/4 tsp grated garlic
Salt to taste
Oil to fry

For the pulao
2 cups leftover cooked rice
1/4 cup peanuts
1 small onion, finely sliced
2 tablespoons oil
1 bay leaf
1 teaspoon garam masala powder
1/2 tsp haldi
Salt to taste
1 green chilli,chopped
Lemon slices to serve
Chopped coriander, to garnish

1. For the koftas, microwave the granules with the water for one minute. When cool , add all the remaining ingredients.
2. In a kadhai, heat oil for frying the koftas (or you can use an appe pan for no fry koftas - my personal version)
3. Shape the mixture into one inch round balls and deep fry till golden brown in colour
4. In another pan, heat the oil for the rice. Add the bayleaf and peanuts. When crisp and fried, add the the onion and fry till brown. Add all the remaining ingredients and toss well.
5. Serve hot, garnished with lemon wedges, coriander


Saturday, 11 March 2017

Baked Gujiya

With Holi just around the corner, it was an easy decision to make this all time favourite festival treat-only this time I tried a baked version , which turned out just as delicious. Most traditional recipes use mawa/khoya in the filling, which I skip for a lower calorie version. The filling is a simple coconut powder and sugar mixture. I personally like the dry gujiya instead of the sugar syrup soaked one- easier to make and store as well. Try this recipe for a healthy and easy favourite

Ingredients (makes 16)

For the dough
2 cups maida
3 tablespoons ghee
pinch of salt
2/3 cup water

For the filling
1 cup powdered sugar
1 cup dessicated coconut/coconut powder
3 tablespoons sooji
2 tablespoons ghee
1/2 teaspoon elaichi powder
2 tablespoons chironji seeds
1/4 cup raisins

1. Preheat oven to 200 degrees
2. For the dough, melt the ghee and add to the maida. Rub the ghee in the maida with the salt , then add the water little at a time - knead into a tight dough (like poori atta) This quantity of water sufficed, still do not add it all together - you do not want a sticky dough
3. Cover the dough and let is rest while the filling is prepared

4. For the filling, heat the ghee,sooji and coconut in a thick bottomed pan. Roast till the mixture is golden brown and then remove from the flame. Let it cool. When cool add all the remaining ingredients
5. Divide the dough into 16 equal portions and make into balls. Roll out each ball into a thin chappati.
Place about 2 tablespoons of the mixture on one half- leaving 1/2cm from the edge of the chappati.
To seal the gujiya, take about one tablespoon of maida and add a little water to make a thick paste - almost like fevicol. Smear this along the bottom half of the chappati, then fold the top half over the mixture and press the edges together. Keeping the folded chappati on the work surface, roll up the edges and seal completely.

6. Line the gujiyas on a baking tray lined with baking paper. Leave an inch between the gujiyas as they will rise during baking
7. Bake for 18-20 minutes on the middle rack till golden brown and crisp on the outside.Remove from the oven
8. When the gujiyas are still hot, brush with a little ghee. I had some of the filling mixture leftover which I brushed over the ghee - to add a sweeter taste to the crust
9. Cool and store.

Happy Holi to everyone !