Soya Kebab

You name Kebabs and its the non-vegetarian vareity which you think of. Although, vegetarian kebabs are aplenty and equally tasty yet somehow these remain under a shadow of the non-veg ones. I, being a vegetarian cannot stop myself salivating whenever my hubby gorges on seekh or shammi kebabs. However, determined to make a vegan treat, I preapred this one and he simply forget the famous ones. Actually very tasty and more so if you garnish it well and serve!


Ingredients:
50 gms + 20 gms - soya granules
I cup soaked chana dal
1 onion finely chopped
2 - green chillies chopped
½ tsp - coriander powder
½ - ginger garlic paste
¼ tsp - red chilli powder
1 tsp - garam masala
2 tsp - lime juice
sprig of coriander leaves
salt to taste

Recipe:
1. Boil chana dal with ginger garlic paste upto just one or two whistles.
2. Take it out in a sieve and let it cool,
3. Add the soaked soya granules, chopped onions, chillies and all masals and grind till you get a coarse yet smooth paste which could be flattened.
4, Now add unsoaked remaining soya granules. Add lime jiuce and dhaniya patti. Mix well and flatten into kebabs.
5. Heat a non-stic Tawa and put some oil and now lightly fry kebabs from both side.
6. Serve on a bed of rings of coloured capsicums. Also don't forget to serve onion rings and mint chutney along.

Mango Panna

Oh I love this drink. It simply refreshes. But I don't like what they serve in restaurants or what comes packaged. The fresh that you make at home is amazing. My hubby loves it too. I would say its a fantastic combination of very appealing yellowish-green colour and a tangy-sweet soothing taste. Try it!

Ingredients

3-4 medium sized raw mangoes

Mint leaves       I small bowl(blended)

Kala Namak       2 tsp

Roasted Jeera powder   1 tsp

Sugar                   2 tblsp

Recipe

1. Wash the raw mangoes well and keep them for boiling in pressure cooker for 4 whistles.

2. Once done, let it cool and unpeel.

3. Take out the pulp and put it in a blender.

4. Add rock salt,  mint liquid, Jeera powder and sugar. Blend well.

5. Add this to completely chilled water. For consistency you are the best judge.

6. Refrigerate it but still I would suggest to serve as early as possible in tall glasses fill with ice cubes.

 

Khatta Karela

Me and my hubby both were great Karela-haters till I found this recipe ( with due respect to the benefits laden vegetable). My hubby brought home raw karelas at least thrice and they took the dustbin path after spending helpless time in refrigerator. I was just not inclined to make karelas......uh! they are bitter, aren't they? However, now the time had come to finally making karelas in my own Kitchen....destiny! So, I made and what a hit it is. Even my mom who has been making karelas in every possible way, stuffed, fried etc, asks me everytime about this recipe. It is no doubt too good to resist. The bitterness just goes away and what lingers is a very delectable sour taste. Enjoy!

Ingredients

Raw Karelas    250 gms

Onions               4 in no.

Turmeric powder    1 tsp

Red chilli powder    3/4 tsp

Coriander powder    2 tsp

Garam masal powder  1 tsp 

Amchur powder            1 1/2 tsp

Salt                                   liberal

Oil                                    4-5 tbls 

Recipe

1. This requires a little planning. You have to start preparation at least 5 hours before. Take fresh Karelas. Wash them and scrape.

2. Reserve the scrapings and now cut karelas into thin slices taking the seeds out.

3. Now, in two separate bowls add about 2 tbls of salt to scrapings as well as sliced karelas. Let it stand for at least 5 hours.

4. Wash them thoroughly.

5. In a non-stick Kadhai, take about 4-5 tbls of oil and deep fry karela slices.

6. Take them out and put sliced onions in the oil which remains.

7 . Add scrapings and saute for 5-7 minutes.

8. Now add the masalas and remember no salt is required now.

9. Add fried karela pieces.

10. Mix and keep covered for 10 minutes on flame stirring in between.