Soya Kebabs

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It’s always difficult to get enough protein if you follow a vegetarian diet. While there are conflicting opinions on whether soya is healthy or not, the truth is anything eaten is moderation can do no harm. Soya is an excellent source of protein, worth close to 24gms of it in a single cup of soya granules. So go ahead and indulge in these kebabs.

Ingredients
1 cup soya granules
2 slices of fresh whole wheat bread crumbs
2 medium-sized potatoes boiled & pealed
1 handful fresh coriander chopped fine
1 handful fresh mint chopped fine
1 large green chilli de-seeded and chopped fine
Juice of 1/2 a lemon
Salt to taste
Oil in a deep pan to fry

Method
First run the soya granules through some cold water in a sieve a couple of times. Boil the soya granules in enough water to cover then with a little salt for 5-7 minutes. Left it cool and squeeze out as much water as you can. The drier the better. Now mash and add the potatoes and all the other ingredients. It should form into a firm doughy texture.
Heat the oil well on a high flame, when the surface above the oil feels got enough, your kebabs are ready to be fried. Take a little room temperature oil between your palms just to grease it a bit, now form the mixture into firm long sausage shaped. Make sure to roll it back and forth to pack the gaps well.
Now drop 2 at a time into the hot oil and fry till well browned.
If the mixture happens to break up in the oil it means that it is not firm enough. To fix that you could add a little more of the bread crumbs.
Serve this got with a mint chutney.

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Mexican Burrito

Image courtesy gregoreehub.hubpages.com

 

 

Mexican burritos are very filling and nutritious, my version of this is made using soya granules instead of meat which is great for vegetarians or people who do not enjoy red meat.

Serves 4 (serving size 2 burritos)

 

 

 

 

 

Ingredients

For the burrito

8 Burrito wraps (either wheat or corn tortillas)

1 head of iceberg or lollo rosso lettuce torn to bits

Burrito filling (3 tablespoon per burrito)

100 gms tomato salsa (recipe on Ladle N Spoon)

100 gms gucamole (recipe on Ladle N Spoon)

200 gm cheddar cheese grated

30gm pickled jalapeno chopped fine

1 onion cut into rings

For the filling

150 gm soya granules, boiled for a minute in salted water

1 large red onion chopped fine

2 teaspoons garlic paste

1 teaspoon ginger paste

2 teaspoons cayenne pepper or red chili powder

1 teaspoon pepper

2 teaspoons cumin powder

Salt to taste

2 large tomatoes skinned and chopped fine

Coriander or cilantro chopped

2 tablespoons olive oil

Method

Making the filling

Heat olive oil in a skillet. Add the chopped onion and brown till golden. Add ginger and garlic paste and saute till the raw smell of garlic has evaporated. Add tomatoes and cilantro. Saute till the oil leave the sides of the pan.

 

 

Add the dry spices and saute for another 5 mins. Squeeze out all the water from the soya granules and add to the onion tomato mix. Add salt to taste. Cook for 5 mins stirring occasionally.

The mixture should brown well. Lastly add the remaining cilantro to the mix. Allow it to cool a little before making the burritos.

 

Making the burritos

Heat a roti pan, toast the tortillas a little on each side. Layer it first with lettuce, followed by the burrito filling, , tomato salsa, guacamole, jalapenos, onion rings and lastly cheese. Roll the burrito and enjoy! You may add all sorts of other interesting stuff to your burrito such as sour cream, oilves, red cabbage etc..

Jackfruit Masala

This is a very special recipe because like i mentioned in my post before, this fruit when unripe and cooked in a gravy tastes a lot like eating meat.

Serves 4

Ingredients

1/2 kg of raw Jackfruit, pealed fresh or canned. Diced to 2 inch pieces

3 large red onions sliced finely

2 medium sized tomatoes chopped finely

30gm chopped coriander

10 leaves of fresh mint

2 teaspoons garlic paste

1 teaspoon ginger paste

1 teaspoon turmeric powder

2 teaspoons red chilli powder

1 teaspoon cumin powder

2 teaspoon coriander powder

1 teaspoon garam masala powder

1/2 teaspoon sugar

Salt to taste

Juice of 1/2 a lime

1/2 cup water

1/2 cup vegetable oil

Method

Heat a heavy bottom vessel, and add half the quantity of oil. Wash the jackfruit well and pat it dry with a kitchen towel.

Add to the hot oil and lightly brown till golden. Fry 8-10 pieces at a time. Add more oil if required.

Keep aside and drain on a paper towel.

In the same oil add the onions and fry till well browned. Do not let them turn black and charred.

Add ginger garlic paste and tomatoes and fry till the oil separates and comes to the sides of the vessel.

Add all the dry powders except garam masala, salt, sugar and lime juice.

Fry for a few minutes and add the fried Jackfruit to this. Add half a cup of water and let it simmer for about 5-7 minutes till the gravy has thickened.

Lastly add the sugar, salt, fresh coriander & mint. Check seasoning and add the garam masala. Stir and stop cooking at this point.

Add lime juice just before serving. This vegetable goes well with Indian bread like naan, chappatis or steaming hot rice.