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 !

Saturday 25 February 2017

No Fry Zucchini Koftas

My love for the appe-pan continues. It has introduced me to a new world of hassle free, oil-free cooking. Bored of the regular lauki koftas? then try these dumplings for a change!




Ingredients

For the kofta
1 large zucchini grated, about two cups
1/2 cup paneer crumbled
2 tablespoons besan
Salt to taste
1/2 teaspoon haldi
1 chopped green chilli
1 teaspoon ginger garlic paste
8-10 raisins (optional)
Few drops oil- to grease the appe pan

For the gravy
2 tablespoons oil
2 onions
1 inch ginger piece
1 teaspoon chopped garlic
1 teaspoon red chilli powder
2 teaspoons garam masala powder
1 teaspoon jeera
1 tejpata
3 tomatoes
1 cup water
Salt to taste

To garnish
Cream- optional
Chopped coriander
Kasuri methi

1. Mix all the ingredients for the kofta. Keep aside for ten minutes till the zucchini leaves water
2. Meanwhile on a medium flame pre heat the appe pan
3. Shape into balls and place into lightly greased appe pan moulds

4. Cover and cook for five minutes. Then using a toothick or a small patula flip the koftas over
5. Cook for a few minutes on the other side till brown. Repeat with next batch of koftas
6.For the gravy, grind together onion ginger and garlic into a paste.
8. Heat oil. Add tejpata and jeera. After a few seconds add the onion paste and fry on a medium flame till brown.
9. Puree the tomatoes and add. Keep cooking till the mixture dries and leaves Oil on the sides
10. Add all the masalas and fry for two minutes
11. Add the water and bring to boil. Some prefer a slight sweet taste
To kofta gravy for which you can add 2 pinches of sugar
12. Turn off the gas
13. Pour gravy in a bowl. Place koftas in it
14. Garnish as desired
15. Serve hot.

Sunday 19 February 2017

Oats and Raisins chocolate cookies

Trying to cut out all forms of wheat flour from my diet, I came across this super easy recipe here .http://www.veganricha.com/2016/11/banana-oatmeal-cookies.html
Adapted it to churn out a batch of delightful cookies, perfect with a Sunday morning cuppa!




Ingredients (makes about ten cookies)

1 ripe banana, mashed
1 cup oats
1/2 cup ground almonds
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1/4 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 tablespoons cocoa powder
1 tablespoon cornflour( or maida)
20-25 raisins

1. Preheat oven to 180 degrees
2. This is a one bowl recipes. Just put all the ingredients together in a bowl and mix well untill combined
3. Lightly grease your palms and shape into 2 inch cookies. Place on a butter paper lined tray , about an inch apart

4. Bake on the center rack for 15-20 minutes till cooked and crisp.
5. Cool and store in an airtight container