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                                                         

                               

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   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

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Sumber http://www.naliniscooking.com

Chettinadu Mushroom Masala /Chettinadu Kaalaan Masala

Mushrooms are good source of protein and low in calorie.Also they are rich in vitamins and minerals.Mushrooms are great substitute for meat as it is chewy,juicy.

Coming to the recipe,its a spicy and flavorful curry whereas,mushroom is simmered in freshly ground masala paste.Be it with rice or roti,this curry goes very well.

I made my masala on the thicker side and the gravy was enough for 3 people.If more gravy is need then add another tbs of coconut and some cashews while roasting the spices.Off to the recipe..............

                                        

                                      

             Chettinadu Mushroom Masala/Chettinadu Kaalaan Masala

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	300 gms(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Salt	1 tsp
Oil	1 tbs +2 tsp

  For the tempering 

Ingredient	Quantity
Black stone flower/kalpaasi	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
 Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp
Red chilly/varamilagai	3- 4
Coriander seeds/dhaniya	1 tbs
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch
Coconut(grated)	2 tbs

  Method 

• Heat pan with tsp of oil and fry the ingredients given to roast and grind except coconut,until a nice aroma comes out.Finally add the grated coconut and fry it for a minute.Put off the flame,once it becomes cool down grind it to a fine paste.Keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato and cook it until mushy.

• At this stage add in the ground paste,turmeric powder and salt, mix it well.Rinse the blender jar with a cup of water and add it.Let it cook for couple of minutes.Meanwhile heat a pan with a tsp of oil and saute the mushrooms till it is tender.

• Add the sauteed mushrooms to the boiling gravy and let it simmer for 5-6 minutes or desired consistency is reached.Add in the chopped coriander leaves and put off the flame.Add in lemon juice if needed.

• Serve it with roti or rice.

• I used 2 Kashmiri red chilly to get a nice color and 2 regular red chilly for the spice.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Lemon Quinoa/Quinoa Lemon Pulihora

Quinoa is a gluten free grain(technically seed) contains 14 grams of protein /100 gms.This seed can be cooked same like rice and its a great substitute.

Now a days,I make most of the rice dishes with quinoa and one such frequently made is lemon quinoa.

Its so simple and tastes excellent when it pairs up with simple potato fry or chips.I also added some fresh green peas which gives a nice crunch and taste.

                                                              

                                                            

                                   Lemon Quinoa/Quinoa Lemon Pulihora

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Quinoa	3/4 cup
Fresh green peas/pachai pattani	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	1 tbs
Green chilly(finely chopped)	3-4
Grated coconut(optional)	1 tsp(for garnish)
Turmeric powder/manjal podi	1/4 tsp
Salt	to taste
Oil	1 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Roasted peanuts	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Wash and rinse the quinoa couple of times in water and keep it aside.
• Now heat 1.5 cups 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.

•  Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add in the red chilly,green chilly and curry leaves.Add the roasted peanuts and asafoetida,fry it for a 30 seconds.

• Add in the green peas and saute it for a minute.Add in,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked quinoa and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and coriander leaves,mix it well.

• Serve it with potato fry .

• Wash and rinse the quinoa for at least couple of times in water to prevent bitter taste.
• Cook with 1.5 cups of water for 1 cup of quinoa.If needed add the hot water and cook the quinoa and the amount of water depends on the quality of the grain.

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

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

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Sumber http://www.naliniscooking.com

Soya Chunks Vellai Kurma /Meal Maker Vellai Kurma

Vellai Kurma is a popular Chettinadu delicacy made with mixed vegetable,potato or chicken and mutton.Its a rich creamy white colored kurma relished with chappathi and parottos,even with rice.

As green chillies are used to spice up the kurma and the color is pale,hence the name Vellai Kurma.Vellai means White in Tamil.

This kurma is truly an easy to cook dish and can be made in minimum time.Its a great substitute for non veg lovers as the soya chunks resembles and tastes meat.Also I added some fresh green peas along with soya chunks as my kids love it.Let's move on to the recipe......................

                                                 

                                                            
                                                                                                     Soya Chunks Vellai Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Soya Chunks/meal maker	3/4 - 1 cup
Green peas/pachai pattani	1/2 cup
Onion(thinly sliced)	1 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2(slit lengthy)
Coriander powder/dhaniya podi	1 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Ginger/inji	1 inch
Garlic/poondu	4-5 cloves
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

  Method 

• Boil the soya chunks in the water with a pinch of salt. Once it cooked completely it will double in size.Put off the flame and rinse it in the cold water and completely squeeze the water.Keep it aside.

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut,cashews and pottukadalai,fry it for a minute without changing the color.Put off the flame and after cooling grind it to a smooth,fine paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Now add the green peas and saute it for couple of minutes.Add in the chopped tomato and cook it until mushy.

• Now add the ground paste and fry it well for 2 minutes without changing the color.Add the salt and coriander powder to it.Rinse the blender jar with a  cup of water and cook it in a medium flame for 5 minutes.

• At this stage add in the cooked soya chunks and let it cook for 5 minutes in a slow flame.Finally sprinkle the coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com