Quinoa and Soya Kheema Cutlet

As a part of Protein rich dishes in mega marathon edition,today I am sharing a protein packed cutlet with soya kheema and quinoa.

This cutlet is a perfect party starter/snack as such or a wholesome meal when it is served with bun ansdsome veggies.

The best part of these cutlets are it can be made in bulk and freeze it for future use.I made those patties and store it in the ziplock bags.Whenever needed,just thaw it and shallow or deep fried.

To cut down the calories here I shallow fried the cutlets and served it with bun for our dinner.It was a quiet filling and comforting meal for us.With no further delay,lets move on to the recipe................

                                                        

                                                                                 

                                Quinoa and Soya Kheema Cutlet                                                         

                               

---

                                                                  

   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 10

  Ingredients

Ingredient	Quantity
Quinoa(uncooked)	1/4 cup
Soya Chunks	1/2 cup
Potato(boiled)	2(medium size)
Green chilly/pachamilagai	1-2(finely chopped)
Mixed veggies(carrot,beans,green peas)	3/4- 1 cup(finely chopped)
Red chilly powder/milgai podi	1 tsp
Garam masala powder	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Ginger/inji(grated)	1 tsp
Cumin seeds/jeeragam	1 tsp
All purpose flour/maida	2 tbs
Bread Crumbs	3/4 - 1 cup
Salt	to taste
Oil	1/4 cup

   
Method 

• Cook the potatoes in a pressure cooker for 2 whistles and peel the skin and mash it well.Keep it aside.

• Wash and rinse the quinoa couple of times in water and keep it aside.Now heat 3/4 cup of water in a sauce pan with a pinch of salt and a tsp of oil.Once the water boiled add in the washed quinoa and cook it in a medium flame,till the sprout strings are visible.Keep it on the flame till the moisture evaporates.Fluff it with a fork and set it aside.

• While the quinoa is cooking,cook the soya chunks in boiling water with a pinch of salt.Once its cooked put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Heat 2 tsp of oil in a pan and crackle the cumin seeds,add in grated ginger.Now add the finely chopped veggies and green peas.Saute it well and sprinkle some water and let it cook.Once its cooked slightly mash the green peas and veggies.Add in the spice powder and salt.Mix it well and put off well.

• Now in a wide bowl take the mashed potato,quinoa,soya kheema,cooked veggies,chopped coriander leaves.Mix it well.Now take a lemon size of the mixture and made it into desired shape or flatten it to a disc and keep it aside.

• Now take all purpose flour and a pinch of salt,mix it with couple of  tbs of water.Dip the flatten disc in the batter and roll it in the bread crumbs.

• Heat  a pan with a tbs of oil and drop the rolled disc in the oil and shallow fry it both sides till golden.Remove it  and drain it on a paper towel.Continue for the rest in the same way.

• Serve it with ketchup.

• There should not be any moisture in the soya kheema and cooked quinoa.
• If the mixture is slightly watery then add couple of tbs of rice flour,to get  a nice consistency.
• The cutlets can be shallow fried or deep fried.

Enjoy......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Beetroot Kola Urundai - Chettinadu Special

Coming to the day 2 of mega BM under Journey through the cuisines A-Z series is a Chettinadu Special.
Chettinadu recipes are popular all over the world and they use varieties of spices and make the food unique.
As my maternal grandfather's base is from Karaikudi,the food culture reflects in our everyday cooking in the kitchen.Some of the dishes such as masala seeyam,kandarappam,vella paniyaram appears often in our households.
When I was thinking about the alphabet B,my sister suggested boondi,bajji and beetroot.As I have the recipe for the boondi laddu,wanted something different.
Suddenly one day got the idea of making beetroot kola urundai  after I got the fresh beets from the nearby farmers market.
For non-veg lovers,this same kola urundai is made with minced mutton instead of beetroot.The beetroot kola urundai can be served as a snack or appetizer.This method of making kola urundai is an instant method where there is no soaking of dhal.The kola urundai can be made with dhals which I will share the recipe soon.
In some of the families,a simple masala kulambhu is made and the urundai is soaked in the kulambhu and served for rice.Will share the kulambhu recipe soon in a different alphabet for this series.

                                                                      

                                                            
                                                Beetroot Kola Urundai

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Makes 25-30 

   

  Ingredients

  

Ingredient	Quantity
Beetroot (grated)	1 cup
Coconut (grated)	1 cup
Roasted gram dhal/pottukadalai	5 tbs
Shallots/chinna vengayam	5-6
Garlic/poondu	2 -3 cloves
Ginger/inji	1 inch piece
Red Chilly/varamilagai	4-5
Fennel seeds/sombu	1.5 tsp
Cashews/mundiri	4-5
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves(finely chopped)	1-2 tbs
Salt	1.25 tsp
Oil	for frying

  Method 

• Powder the roasted gram dhal and set it aside.Now in a blender jar take the grated coconut,red chilly,shallots,garlic,ginger,curry leaves,fennel seeds,cashews.Pulse it without adding any water,if needed use around 2 tsp of water.Then to this pulsed mixture add the grated beetroot.If the beetroot has lots of water content after grating,then squeeze and remove the excess water.Grind it to a bit coarse paste.

• Now take the ground paste in a bowl and to this add the powdered roasted gram dhal,salt and finely chopped coriander leaves.Mix it well and make small gooseberry size of balls out of it.Keep it on a plate.

• Heat the oil in a pan and the flame should in a medium high.Once the oil becomes hot drop in 7-8 rolled balls and fry it till it becomes nice and brown.Remove it from the oil and drain it on a paper towel.

• Serve it as a starter/snack or an accompaniment for rice varieties.

                                                                                                                        

                                    

•  If the batter becomes watery add little more pottukadalai powder or besan.
• Green chillies or red chilly powder can be used.
• Oil should be in a medium flame,if the oil not hot enough the balls may separate,too hot means it changes color without cooking inside.
• Don't make the balls too big,a gooseberry size is good enough otherwise it won't cook properly or chances are there for disintegrating in the oil.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Vegetable puff with Homemade Puff Pastry

Today' recipe under the savory and miscellaneous baking theme for the mega marathon is vegetable puff.
Vegetable puff always reminds,my college days where we used to eat these puff almost every other day.Our college bus used to stop near the bakery shop and after getting down we used to hit the bakery and enjoy these puff with a cup of tea.
After coming to U.S,made veggie and egg puff with the store bought puff sheet,almost for every party or get to gathers.After some point we all got bored and stopped making.Its been almost an year we had these.
But this time I wanted to try making the puff pastry at home and it came out so good.I followed the basic Vahchef method.This method is so simple and easy to make in short span of time and the outcome is a crispy and flaky puff.I baked only 7 puff and kept the rest in the freezer for future use.I made these puff on a sunny day and we were doing the lawn work,so we had it along with the lemonade instead of tea.The puff pastry can also be frozen for later use.I made the pastry on the previous day and made puff on the next day.Lets move on to the recipe...................................

                                                                        

                                               Vegetable Puff with Homemade Puff pastry

---

                                                                  
   Basic Information

   Preparation time 1 hour 15 minutes(for pastry and stuffing)
   Resting time 10-15

   Cooking time 20-22 minutes

   Makes 14-16

    

  Ingredients

   For the Pastry

Ingredient	Quantity
All purpose flour	2 cups
Salt	11/4 tsp
Granulated sugar/sakkarai	1 tsp
Water	125-130 ml
Lemon juice	1 tsp
Unsalted butter/vennai	150 gms (approximately 11/2 stick)
All purpose flour	1/4 cup for dusting

  For the stuffing

Ingredient	Quantity
Potato	3 (medium size)
Onion(finely chopped	11/4 tsp
Carrot(chopped)	3 tbs
Beans(finely chopepd)	1/4 cup
Ginger&garlic paste	2 tsp
Red chilly powder	3/4 -1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Salt	1 tsp
Coriander leaves(chopped)	1 tbs
Oil	1 tbs

  

  Method 

• Mix the lemon juice with water and keep it aside.In a bowl mix in the all purpose flour,sugar and salt,mix it well.To this add the water and knead it to a soft dough.To this add around 11/2 tbs of butter and mix it well.Let it sit for 10 minutes.

• Now take the knead dough on a floured surface and roll it to a rectangular sheet of 10x20 inch with 1/8 inch thickness.Divide the butter to 3 equal portions and keep it aside.Apply a thin layer of one portion of butter to 2/3 portion on the rectangular sheet and sprinkle some flour.

• Fold in the ungreased part first and to this top fold the butter part.Cover it with a cloth or foil and refrigerate for 15 minutes.After 15 minutes take out the chilled dough and transfer to the work surface.

• Roll the dough to a rectangular sheet with a rolling pin and apply the second portion of butter to 2/3 of the sheet and fold it in the same way like the first time.Cover it with a cloth or foil and refrigerate for 10 minutes.Take it out and transfer to the floured work surface.

• Roll the dough again to a rectangular sheet like before and reserve a tsp of butter and apply the butter to the whole sheet and fold it as shown.Then finally apply the reserved butter and sprinkle some flour and fold it.Refrigerate it for 10-15 minutes.The pastry is ready now.

• While the pastry is resting make the stuffing.Microwave the chopped carrot and beans for couple of minutes with a tsp of water.Pressure cook the potatoes for 2 whistles and peel the skin and mash it well.Keep it aside.
• Heat a pan with oil and saute the onion till transparent.To this add the ginger&garlic paste then goes in the partially cooked carrot,beans and mashed potato.Add in the spice powders and salt.Mix it well and let it cook for couple of minutes.Finally add the chopped coriander leaves and put off the flame.Let it cool down.

• Now take the refrigerated pastry sheet and roll it to a rectangular sheet,if needed dust some flour.Cut it to a desired shape and keep a generous amount of stuffing.

• Apply some water to the edges and seal it and arrange it on a lined baking tray.Brush it with some butter if you want.Preheat the oven at 425 F and bake it for 20 minutes or till a nice golden crust formed in the preheated oven for 20 minutes.Remove it and brush it with butter.

• Serve it warm with ketchup

• The pastry can be frozen up to 3 months.
• Do not bake it more than 22 minutes.

Enjoy...............................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Garlic Coriander Flower Bread/Flower Shaped Garlic Coriander Bread

Entering the 4th week of the mega Blogging Marathon under baking theme and for this week I planned to showcase the savory recipes and miscellaneous baking.
Today's recipe is going to be yet another flavorful bread made with Indian flavors such as garlic and coriander.
For this theme I made a pull apart with the same flavor,but again my bad luck,the clicks are not satisfied due to gloomy weather .
So wanted to try the same flavor with different shape.When I was searching some videos to shape the bread,this flower shape bread with nutella looks cute and easy to make.So tried in a savory flavor and the result was a very nice and flavorful bread.Here,also I shaped a small quantity of dough to a different flower.You can try your own choice of stuffing.Off to the recipe.........................

                                                                      

                                   Garlic Coriander Flower Bread/Flower Shaped Garlic Coriander Bread

---

                                                                  

   Basic Information

   Preparation time 30 minutes
   Proofing time 1 1/2 hours+40 minutes

   Cooking time 20-25 minutes

   Makes 1 flower bread

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	2 cups+3 tbs for dusting
Instant yeast	11/4 tsp
Olive oil	3 tbs
Sugar	1 tsp
Milk	1/2 cup+1 tbs
Unsalted butter	1 tbs(for brushing)

   For the filling

Ingredient	Quantity
Unsalted butter (room temperature)	5-6
Garlic(finely chopped or grated)	4-5 fat cloves
Coriander leaves(finely chopped)	3-4 tbs
Green chilly(finely chopped)	2
Salt	2 pinches

    Method 

• Take all purpose flour,instant yeast,salt and oil in a bowl.To this add the luke warm milk and knead it to a soft dough.Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.Shape the dough and keep it in a warm place for 1-11/2 hours or the volume of the dough doubled.

•  Punch down the dough and divide the dough to two equal parts.Divide each portion to 3 equal portions and roll into a round ball.Meanwhile mix in the  butter,chopped garlic,coriander leaves and green chilly.Now roll out the each ball to a 9 inch flat round using a rolling pin on a floured surface.Spread generously the garlic butter filling on the flatten disc.

• Transfer the rolled disc to a line baking tray.Now continue for the rest of the dough.Keep the second disc on the top of the first and continue stacking for the rest.To mark a center keep a round glass in the center and make 4 slits as shown.Then make it into 8.

• Finally make 16 slits.Now carefully lift the adjacent portions and twist it in the opposite direction.Stick the ends together.Continue for the rest of the slits.Now seal the edges of the twist.If any stuffing is left just brush it on the top.Cover the tray with the foil or cloth and keep it in a warm place for 30-40 minutes.Before 10 minutes of the second raise preheat the oven at 350F.Now brush the top with butter and bake it in the preheated oven for 30-40 minutes or till a nice golden crust formed.Remove it from the oven and brush it some butter.

• Take one rolled ball and flatten it to a 3 inch disc.Keep a generous amount of stuffing and pull the edges and close it.On a floured surface flatten it to a 3-4 inch disc and make 8 slits as shown and flip each of the cut portion to form a flower shape.

• Serve it warm with tea as a snack or an appetizer

• Here I added a pinch of salt for the stuffing,if you are using salted butter then no need..
• I used, very finely chopped garlic here,but it can be grated in a cheese grater and used..

Enjoy......................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com