Singapore Satay with Peanut Sauce and a peek into the upcoming Singapore Food Festival in the UAE

IMG_2592_shadow1Speak of coincidence – last month I had gone to Singapore and Malaysia for a short visit. On return I was planning to blog about Singapore food. A few days later I got an email  from Mojo PR  inviting me to a preview event of the Singapore Food Festival that will take place in the UAE in February. There was going to be a cooking demonstration by the renowned Chef Violet Oon . I got really excited, I didn’t know much about the Singapore cuisine , and here I was getting a chance to know more about it and from none other than the brand ambassador of Singapore food, Chef Violet Oon , herself !!

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The event was held at Parti Perfect, a lovely restaurant behind the Marina Mall in Abudhabi. Chef Violet introduced us to the history of the Singapore cuisine and then led us to the kitchen, where all the action was going to take place !! She started with the Satay and Peanut sauce. As she was explaining each ingredient I noticed that almost all the ingredients were commonly used in the Indian cuisine… the spices, tamarind, jaggery . The chef then explained to us each process – the dry roasting of spices, pounding them using mortar and pestel , making the marinade and then the peanut sauce… This dish could be easily made at home, I was surely going to try this out !! On to the next item ,the famous Chilli Crab –  one of the country’s greatest culinary inventions. This special dish has a sensuous, sweet yet savoury gravy created with a base of chilli and tomato sauces. A few of us tried our hand in cooking this along with the chef .
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The Singapore Food Festival aims to introduce Singapore cuisine through its iconic dishes and food products to consumers in the UAE. The food festival is a joint initiative of International Enterprise (IE) Singapore, the country’s external trade promotion agency, the Singapore Food Manufacturers’ Association (SFMA) and LuLu, one of the largest hypermarket operators in the Middle East..

Taking place from 20th February to 3rd March, the two-week festival will serve up a smorgasbord of Singapore taste sensations, cooking demonstrations as well as daily competitions.

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At the Singapore Food Festival visitors can expect to widen their culinary horizons with Singapore’s fusion of Asian flavours. More than 20 Singapore food and beverage companies will participate in the Singapore Food Festival, presenting a selection of authentic Singapore cuisine such as ready-to-cook sauces, oodles of noodles, traditional snacks and teas as well as signature dishes like Singapore Chilli Crab and Chicken Rice.

On hand to show just how easy it is to cook authentic Singapore cuisine at home will be celebrity Chef Violet Oon. Dishing out a delicious and modern menu, inspired by iconic Singaporean foods, Chef Oon’s Singapore Food Festival repertoire will include the Singapore Satay, Chilly Crab, Laksa – smooth rice noodles in a spicy coconut broth; and Chicken Rice – succulent bites of chicken served on fragrant rice.

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Dubbed Singapore’s Food Ambassador, Violet Oon is one of Singapore’s leading food gurus, and is known as much for her cooking as for her opinions on food.Today, Oon is considered one of the leading authorities on Asian cuisine. She specialises in an array of Singapore cuisines, culled from the nation’s heritage of Malay, Chinese and Indian cultures. Oon shares her wide knowledge of food in classes as well as in consultancy projects and she most enjoys teaching cooking and bringing joy with her food to people who love to eat.

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She is a leading cookbook author in Singapore, having written three books titled Peranakan Cooking, Violet Oon Cooks and A Singapore Family Cookbook.  Tasty Singapore Timeless Recipes by International Enterprise (IE) Singapore published in 2007, is one of the most exciting challenges in her career . She has co-authored the Curry Cookbook in German and is also author and recipe tester of the Peninsula Hotel group of Hong Kong’s 1st cookbook called Naturally Peninsula.

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Established as a trading port in 1819, Singapore has attracted an influx of migrants and merchants over the years from China, the Malay Peninsula, the Indian sub-continent and the Middle East. Along with their cultures, languages and customs, these migrants brought with them their food traditions that have since shaped Singapore’s culinary landscape.Today, Singapore has transformed into a food paradise abound with a diverse array of flavours from around the region.

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Home to a variety of food cultures, Singapore has been dubbed the ‘Melting pot of Asia’. Good for the heart, tummy and soul, some of Singapore’s Chinese fares are the delicious dim sum, roasted meats, chilli crab and double-boiled soups. Another internationally known cuisine found in Singapore is the Indian cuisine. Roti prata, a crispy pancake eaten with curry or sugar and accompanied with a glass of teh tarik, or ‘pulled tea’, which is creamy and frothy milk tea. Just as popular, the local dish nasi biryani, a saffron rice dish with spicy chicken or mutton

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For the Malay cuisine in Singapore, spices and herbs are the trademark of their dishes. Some of these include ginger, turmeric, galangal, lemon grass and pungent belachan, which is shrimp paste. Peanut sauce holds a special place in the Malay cuisine as they are used as gravy for dishes and as a dip for the local favourite satay.  Other widely popular local Malay fares are also the nasi lemak, coconut steamed rice, and nasi padang, steamed rice mixed with a selection of dishes. Not forgetting the unique Peranakan or Nonya food, the flavours that their food offers are a blend of Chinese, Malay and Indonesian.

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One of the most famous Malay dishes in Singapore, Satay is a must-try.

SINGAPORE SATAY

INGREDIENTS:

MEAT

  • 1 kg chicken breast
  • 1 tbsp coriander seeds or powder
  • 1 tsp cumin seeds or powder
  • ½ tsp fennel seeds or powder
  • 5 candlenuts or macadamia nuts (optional) (You can use cashewnuts instead)
  • 10 shallots or 1 large red or brown onion
  • 2 cloves garlic
  • 1 stalk lemongrass, use only the root
  • 1 cm slice galangal, or blue ginger
  • 1 cm slice fresh ginger root
  • 1½ tsp salt
  • 1 tsp turmeric powder
  • 50g brown or palm sugar
  • 2 tsp tamarind pulp
  • ½ cup water

SATAY SAUCE

  • 40g to 60g tamarind pulp
  • 2 cups water
  • ½ cup vegetable oil
  • 1 cup toasted skinless peanuts, ground till
  • fine OR 1 cup crunchy peanut butter
  • 1 stalk lemongrass
  • ¼ cup sugar
  • ¾ tsp salt

SPICE MIXTURE FOR SATAY SAUCE

  • 3 candlenuts or macadamia nuts, washed and drained
  • 15 dried red chillies, soaked in hot water till softened
  • 3 cloves garlic
  • 30g shallots or large red onions
  • 1 tsp shrimp paste, or belacan (optional)

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METHOD:

SATAY SAUCE

  1. Mix tamarind pulp with water and strain, discard pulp.
  2. Pound or grind spice mixture until fine.
  3. Fry spice mixture in hot oil till fragrant.
  4. Add tamarind liquid and remaining ingredients.
  5. Boil for 15 minutes, stir well. Cool for 30 minutes before serving.

MEAT

  1. Dry fry coriander seeds, cumin seeds and fennel seeds till fragrant and grind till fine.
  2. Pound or grind candlenuts, shallots, garlic, lemongrass and ginger till fine.
  3. Mix the tamarind pulp with quarter cup of water, then knead and sieve to remove seeds.
  4. Mix the sugar with quarter cup of water and dissolve over low heat.
  5. Mix the shallot mixture with the ground seeds,turmeric powder, tamarind water, sugar syrup and salt.
  6. Marinade meat in this mixture for 6 hours.
  7. To grill, skewer 3 pieces of meat on each skewer, brush with oil and BBQ till golden
    brown on both sides.
  8. Serve with satay sauce, cucumbers and sliced raw onions

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Chattippathiri

My brother n family was here from Qatar  for the Eid holidays.. We had a few trips , shoppings , get togethers with friends..  My niece who is in 9th grade has become as tall as me.. only a few more inches and I will have to ‘look up’ to her !!  And she was telling me smugly to buy high heels the next time we meet ..  !! The younger one is as cute as a doll.. infact  among the kids in my family, she is the only one who never gets into any fight,  always adjusting.. and she is only six !!  🙂

The day before they left to Qatar , we had a nice dinner at our friend’s home..  Azna is a superb cook.. Though a vegetarian, she prepares awesome non veg dishes..

Biriyani, mutton curry, chicken fry , vegetable stew from Azna’s kitchen ..

and the delicious semiya paayasam by Praseeda..

While having dinner, our  friend asked me to make Chattipathiri the next time we meet…  Two of my friends , whom I hadn’t met for 16 years were coming over the next weekend..  so I thought of making chattipathiri when all of them were there ..

Chattipathiri is basically layers of pancake and minced chicken.. The pancakes can be dipped in beaten eggs and arranged.. or you can use coconut milk instead of the eggs.. I found coconut milk more flavorsome..

Everytime I do the editing of the snaps for the blog, I ask feedback from my dear hubby.. and almost always the reply is the same,  “ But I don’t remember you making this dish for me !!”   …  For the last post Nutella Custard Pudding, I was editing the snaps and asked  my hubby whether the snaps look good?? .. He said,  “The snaps are good, but isn’t this made  by someone else?? So why are you asking for feedback??”  I replied “Dear, this pudding was prepared by yours truly  , a few days back.. and you had your share too… !!”  Well , so much for the interest my hubby shows in my cooking and blogging !!  And this time, while editing the snaps for this post, he saw me at work.. to set right the earlier slip ups  , he said , “Ohh that’s a nice cake !!” ..  Though I understood his good intention, I couldn’t help laughing and replied “Dear, that’s not a cake, but the chattipathiri I made a few days back.. !!”

Today it’s my dear sister in law Zareena’s birthday .. Here’s wishing you lots of luv n happiness, dear !!

So.. here goes the recipe…

For the chicken mince

  • Chicken  – 500gm
  • Onions , large – 3
  • Ginger – 1 inch piece
  • Garlic –   6 cloves
  • Green chillies – 3
  • Chilli powder – 1tsp
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander leaves, chopped – a  few sprigs

Method..

  • Cut the chicken in to big pieces. Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
  • Cook the chicken pieces in a little water and salt .(You can use pressure cooker.. If there is water remaining, cook with the lid open till water evaporates).
  • Remove the bones and shred the chicken into small pieces. (Can use food processor)
  • In a  medium sized non stick pan , heat oil.
  • Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
  • Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.  You can adjust the pepper powder and garam masala acc to how spicy you need.
  • Stir in the chopped coriander leaves .
  • Turn off the flame and let the mixture cool.

For the pancake..

  • All purpose flour – 2 cups
  • Water – 4 cups
  • Salt –  a pinch

Method

  • Beat the flour and water in a blender to get a lump free batter. Add the salt.
  • Heat  a non stick pan.
  • Pour about a big ladle of batter and cook on one side on low flame. Do not toss the pancake. The pancake should not be too thin , or else it might tear while layering.
  • Transfer the pancake to a greased plate or newspaper.
  • Make the pancakes with the rest of the batter .  Do not keep the pancakes on top of each other as they will stick to each other .

To  Dip…

  • Thick Coconut Milk – 2 cups
  • Garam Masala – 1 tsp
  • Coriander leaves – a few sprigs
  • Mix all the ingredients

To assemble

  1. Take a deep bottomed non stick pan and grease with ghee.
  2. Take a pancake. Dip it in the coconut milk and keep in the pan.
  3. Spread about 2 tbsps of the chicken mince over the pancake.
  4. Repeat the process of adding layers of pancake and chicken mixture . The last layer should be pancake.
  5. When all the pancakes are arranged , pour the remaining coconut milk over the layers.
  6. Sprinkle a few drops of ghee around the sides of the pan.
  7. Cover the pan with lid and cook on medium flame for around 20 minutes, till the coconut milk is absorbed.
  8. Your Chattipathiri is ready now …
  9. Transfer to a plate upside down and cut into slices to serve..

 

Kinnathappam

Kinnathappam is a Muslim traditional dish. Basically it is steamed sweet rice batter.. There are many variations for this dish from place to place… This recipe uses basmati rice  and sugar.. Another version is using matta rice and jaggery. Will be posting that some other day…

 I love the kinnathappam my aunt used to make when we were kids.. Actually  her preparation was a main specialty dish during weddings at our home.. It was so soft , melt in the mouth treat..yum .. But she never used an exact measurement while preparing..

During Ramadan this a constant dish at our table..  It can be served as a tea time snack also..  The main thing to get the soft texture is the batter should be sieved through a fine muslin cloth or cheese cloth . And the batter will have a watery consistency, but that makes the kinnathappam softer..  So go ahead and try these out..

Ingredients

  • Basmati Rice – 1 cup
  • Coconut Milk powder –3/4 th cup
  • Water – 2 ½ cup
  • Sugar – 1 1/4 cup
  • Cardamom – 4
  • Eggs – 2

Method

  1. Soak the rice in water for about 4 hours.
  2. Grind the rice with the required amount of water (from the 2 ½ cups) in a grinder/ mixi into a smooth batter.
  3. Add the coconut milk powder and beat again. Add the remaining water to this batter .
  4. Beat the eggs, sugar and cardamom in the mixer.
  5. Add this to the batter and mix well.
  6. Sieve the batter using a fine strainer/muslin cloth .
  7. Grease a steel plate/ pyrex dish with a small amount of ghee.
  8. Pour the batter into the dish until ¾ th full.
  9. Cover with aluminium foil  and steam for around 45 minutes on high flame. (The cooking time may vary depending on the size of the dish).
  10.  Steam the remaining batter also.
  11. Cool and serve into desired shapes.

Sending this to the “Show Me Your HITS” event by Spicy Treats

Kerala Kitchen hosted by Roshan’s Cucina

Spring Roll

A very popular snack – pancakes  filled with meat and vegetables, coated with breadcrumbs and then deep fried. The whole process is a bit time consuming but worth it as you can freeze them for later use. When required defreeze them for half an hour and fry .This one is another regular on our Iftar table.

For the filling

  • Chicken – 1 kg
  • Soya sauce – 1 tbsp
  • Chilli powder – 1 tsp
  • Carrot , cut into thin long slices – 1/2 cup
  • Cabbage, cut into thin long strips – 1 cup
  • Onion, chopped – 3
  • Garlic, chopped – 10 cloves
  • Ginger, chopped – 3″ piece
  • Green chillies, chopped – 3
  • Light Soya sauce – 1 1/2 tbsp
  • Pepper powder – 1 tbsp
  • Coriander leaves , chopped – a few sprigs
  • Salt – as required

For the pancake

  • All purpose flour – 1 cup
  • Water – 2 cups
  • Salt – 1 pinch

For the coating

  • Egg whites – 3
  • Breadcrumbs – as required

To make the filling

  1. Cut the chicken into fairly large pieces and rub the soya sauce and chilli powder over them. Cook with required amount of water and salt. If there is water remaining, cook with the lid open till all water evaporates. After the chicken cools, shred it into long pieces.
  2. Heat a non stick pan and add oil.
  3. On medium flame saute chopped onions and green chillies till onion turns translucent.
  4. Add chopped ginger and garlic and saute for 4-5 minutes.
  5. Add the shredded chicken and saute again.
  6. Finally add the sliced carrots and cabbage. Increase the flame to high and stir continuously for around 5 minutes till the vegetables turn soft.
  7. Add soya sauce and pepper powder. Adjust the pepper and salt according to your taste.
  8. Stir in chopped coriander leaves and remove from flame.

To make the pancakes

  1. Mix flour , water and salt in blender to get a lump free batter. The batter will be thin in consistency
  2. Heat a non stick pan . Keep the flame low. Pour a big spoonful of batter and spread to form a circle .Cook one side of the  pancake (Do NOT flip over). (If the pancake sticks to the bottom , increase the heat slightly)

Make the spring rolls

  1. Remove the pancake and place on an oiled plate. Place a spoonful of filling on one end of the pancake leaving an inch.
  2. Roll the pancake once. Fold both the sides towards the center.
  3. Roll the pancake till the end .
  4. Continue this with the rest of the batter to make spring rolls.
  5. Dip each spring roll in egg white and then in breadcrumbs.
  6. Heat oil in a deep pan and deep fry the spring rolls till golden brown in colour.

Sending this to Joy from Fasting to Feasting, Iftar Nights, Kerala Kitchen hosted by Vidya and Monsoon Medley hosted by Saffron Streaks

 

Chicken Cutlet

Chicken cutlets are an all time favourite.  But as I have a sweet tooth, I prepare them rarely. Cutlets appear in my kitchen for Iftaar , mainly- the main advantage being their freezer life. Can make them ahead and store for around 3 weeks. Last time I made these, the kids loved them and was asking for more. So guess cutlets will be a regular item from now on …….

Ingredients

  • Chicken – 900 gms
  • Onions, chopped – 3
  • Ginger – 1″ piece
  • Garlic – 6 cloves
  • Green chillies – 3
  • Chilli powder – 1tsp
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander leaves, chopped – a  few sprigs
  • Potatoes, medium sized- 2
  • Egg whites – 2
  • Breadcrumbs – for coating
  • Oil – for frying

Method

  1. Cook and mash the potatoes and keep aside.
  2. Cut the chicken in to big pieces.Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
  3. Cook the chicken pieces in little water and salt .(You can use pressure cooker.. If there is remaining water, cook with the lid open till water evaporates).
  4. Remove the bones and shred the chicken into small pieces. (Can use food processor)
  5. In a  medium sized non stick pan , heat oil.
  6. Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
  7. Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.
  8. Stir in the chopped coriander leaves .
  9. Turn off the flame and let the mixture cool for 10 minutes.
  10. Add the mashed potatoes to the chicken mixture and mix well using your hands. (The mixture should hold shape when rolled into balls).
  11. Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
  12. Beat egg whites with a fork.
  13. Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
  14. Heat oil in pan and fry the cutlets in medium flame  till they are golden brown (You can deep fry or shallow fry the cutlets) .


Sending this to Iftar Event hosted at Hyderabadi Cuisine Recipes and

Iftar Moments hosted at Taste of Pearl City

and to Kerala Kitchen hosted at Magpies Recipes

Banana Fritters


This a variation of Keralites’ own  Ethakkappam (Fried Bananas)…  Here, we saute the bananas and then mash them lightly , then roll them and finally fry them.. Now as I type this, I wonder why should we make a dish complicated if there is a comparatively easier version.. May be that’s the Mallu way of doing things 🙂  .. But I can vouch for their taste… So when you have  time on hand go for these fritters instead of  Ethakkappam..

Ingredients

  • Bananas (frying variety) -3
  • Cashew nuts, chopped – 1 tbsp (about 10 cashews)
  • Raisins – 1/2 tbsp
  • Ghee – 3 tbsp
  • Cardamom powder- 1/2 tsp

For the batter

  • All purpose flour (Maida) – 1 cup
  • Rice powder – 1 tbsp
  • Egg – 1
  • Sugar- 4 tbsp (can increase the amount if the bananas are not too ripe)
  • Water- 1 cup

Oil – for frying

Method

  1. Cut each banana into cube shaped pieces.
  2. Heat a non stick pan.  Add 1 tbsp of ghee.
  3. On a low flame,saute the cashews until golden brown. Keep them aside.
  4. Next saute the raisins till golden. Keep them aside.
  5. Add 2 tbsp of ghee to the pan.  Saute the banana pieces till they turn golden brown in colour. (Remember to keep the flame low)
  6. Lightly mash them with the back of a spoon.
  7. Toss  the cashews and raisins back into the pan and mix everything together. Add 1/2 tsp of cardamom powder.
  8. Transfer the contents to a plate and allow it to cool slightly.
  9. Now roll them into lime sized balls.

To Make The Batter

Mix the flour and rice flour with egg and water to form a smooth batter. Add the sugar and stir well.


To Deep Fry

  1. Heat oil in a deep bottomed pan.
  2. Dip the balls into the batter.
  3. On a medium flame, fry them in batches and remove from fire when you get a nice golden brown colour.

Note: The  banana balls can be prepared in advance and freezed for around 2 weeks.  I make them in advance for Ramadan. When required , take them out of freezer and allow to thaw for around 1 hour. Then prepare the batter and fry them..

Sending this to Kerala Kitchen hosted by Magpie’s Recipes

and to Iftar Moments at Taste of Pearl City

Methi Onion Pakodas

When the month of June started I had promised myself that I would be blogging more regularly, without that long gap between posts.. But no, this month , got tangled with the flu that hit home… the kids and hubby have recovered, but now it’s my turn..  Didn’t want to put off posting anymore, so here I am ,in front of the PC , light headed and with a mild fever…

During the fever session at home, I began to think about the nutritional benefits of the food we take, more along the line of food as medicine, and made a conscious effort to make use of the healing properties of food.

Methi leaves (fenugreek leaves) have a lot of health benefits. They are a good source of iron . A decoction of fenugreek leaves with ginger and honey is good for cough. Fenugreek seeds are good for the digestive system and can also regulate the blood sugar level. An easy method to incorporate in your daily food is to add a few tablespoons of chopped fenugreek leaves  to chappathi dough.

Here are some delicious Methi Onion Pakodas from my kitchen..


Ingredients

  • Basen – 1 cup
  • Chilli powder – ½ tsp (can change depending on how spicy you want)
  • Turmeric powder- ½ tsp
  • Rice powder – 1 tsp (this will give you crisp pakodas)
  • Asafoetida – a pinch
  • Salt – a pinch
  • Water – ½ cup
  • Chopped methi leaves – 3-4 tbsp
  • Onions, medium sized – 2
  • Oil – for deep frying

Preparation

  1. Cut the onions into thin long slices.
  2. Mix basen, rice powder, chilli powder, turmeric powder, asafoetida , salt . Make a thick batter by adding water to the basen mixture.
  3. Add the sliced onions and chopped methi leaves.
  4. Keep aside for 15 minutes.
  5. Heat oil. Drop small portions of the mixture into the oil .
  6. Fry them on medium flame till golden brown.
  7. Drain on absorbent paper towels. Serve with ketchup or chutney.

Kayppola – A Malabar Cuisine Delicacy

Kerala Malabar cuisine is famous for special Mopplah flavours, which are influenced by various foreign influences. The most famous dishes are  pathiri and biriyani. And then there is a long list of absolute delicaces like  unnakayi, adakupattiri , meen pattiri, arikkadukka, aripathiri .. the list goes on.  Kayppola , also from the Malabar cuisine world, is made using plantains and eggs. So without much ado , let’s get in to the details ..




Ingredients
 

  • Ghee – 5 tbsp
  • Eggs – 4
  • Sugar – 6 tbsp
  • Cardamom powder – ½ tsp
  • Banana frying type – 2 sliced into small pieces
  • Cashew nuts – 10
  • Raisins – 15

Preparation

  1. Beat the eggs, sugar and cardamom powder.
  2. Heat a little ghee in a non stick pan and lightly fry the cashew and raisins . Keep them aside.
  3. Add the remaining ghee and sauté the plantains till golden brown. Transfer them to another plate.
  4. Pour half of the egg mixture into the pan and top it with the sauted plantains.
  5. Close the pan and heat on low flame.
  6. When the mixture begins to set add the remaining egg mixture. Close the lid once more and cook on slow flame.
  7. After 3 minutes add the cashew and raisins on top of the egg mixture.
  8. Cook on low flame till fully done.( You can test by inserting a tooth pick and checking if it comes out clean).


Sending this as entry to Kerala Kitchen hosted by Magpie and Ria

Potato Bread Rolls With Cheese Filling

This is an easy and tasty preparation . I have made cheese filling to make it kid friendly 🙂 . Another option is to grind grated coconut and green chillies and use it as filling.. so here goes the recipe


Ingredients
 

  • Large Potatoes – 2
  • Bread slices – 4 (I used Brown Bread as i didn’t have any white bread )
  • Mozarella Cheese – as required



Method

  1. Boil the potatoes with a little salt and mash them.
  2. Trim the edges off the bread slices.Dip the  slices in water and squeeze them. Add to the mashed potatoes.
  3. Mix the bread and potatoes well.
  4. Roll the bread potato mixture into large lemon size ball  in hand .
  5. Make a small depression and stuff with a little mozzarella cheese.
  6. Cover up the depression with the potato  mixture.
  7. Deep fry in oil till golden brown.

P.S: Sending this to “ONLY COOKING WITH BREAD ” Event hosted by Pari

Soya Chunk Cutlet


Soya chunks are a great source for proteins.. Recently we had a party at our friend’s home and she had made a dry-roast dish with soya chunks.. it was really yummy.. Infact she had made it for one of our vegetarian friends, but we non-vegs attacked the dish  with all fervor.. 😀 ..  Back home , I wanted to make use of the soya chunks lying in my kitchen as early as I could..  and the outcome was – savory Soyachunk Cutlets..



Ingredients

  • Soya chunks – 250gm
  • Large Potatoes Boiled and mashed – 2 ½
  • Large Onions chopped – 2
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Green chillies chopped – 2 or 3
  • Kashmiri chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Garam Masala – 1 ½ tsp
  • Soya Sauce – 1tsp
  • Tomato sauce – 1 tbsp
  • Coriander leaves – a few sprigs
  • Dried herbs (Parsley, Oregano, Rosemary ) – ½ tsp each (This is optional)
  • Eggs – 2
  • Bread crumbs – for coating

Directions

  1. Soak the soya chunks in water for half an hour.
  2. Cook the chunks in boiling water with salt.
  3. Drain the water and squeeze the soya chunks
  4. Grind them to a crumbled texture
  5. Heat oil in  non stick pan.
  6. Saute the chopped onions for 10 minutes.
  7. Add  green chillies, ginger and garlic one by one and fry for 5 minutes.
  8. Add the ground soya chunks and sauté well for about 15 minutes.
  9. Mix in  the chilli, turmeric and garam masala powders and continue to saute till the mixture becomes dry.
  10. Add  the  soya sauce and tomato sauce.  Finally add the dried herbs and fresh coriander leaves.
  11. After the soya mixture is cooled, add the mashed potatoes .
  12. The mixture should have the consistency so that you can make small balls with them.
  13. Roll the dough into small balls and flatten a bit using the palms.
  14. Dip in beaten eggs and roll in breadcrumbs
  15. Deep fry on medium flame till golden brown.
  16. Drain on absorbent kitchen towel and serve hot with ketchup.