Soya Kebabs


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.

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

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.


Pumpkin Soup For My Munchkin

I have a 5 year old son, who has taken a sudden keen interest in the kitchen. Today he asked for Pumpkin Soup, a bit odd I thought for a child. With a little help from his child recipe book and my own innovation, we ended up with a big bowl or rather healthy and wholesome soup. ┬áDon’t be mislead by the uninteresting picture, I assure you it is delightful. Two cups of soup made up for my dinner and I am so happy. Hope you enjoy this easy recipe.


1/2 kg yellow or orange pumpkin, diced into medium pieces

2 small potatoes quartered

1 leek washed well and quartered

5 cloves of garlic

2 cloves

2-3 threads of mace

Salt & fresh cracked pepper to taste

2 tablespoons cream

1 tablespoon butter

1/2 spoon grated nutmeg powder

1 & 1/2 inch fresh ginger grated fine

5 cups of water

5-6 Almonds, slivered and toasted



In a large stew pot or pressure cooker add the leek, potato, pumpkin, cloves of garlic, mace, cloves, salt and pepper. Add 5 cups of water and cook till the vegetables are pulpy and soft.

Cool, drain the stock and mash the vegetables through a sieve. You will be left with the fiber. Don’t throw this, add it back to the soup stock. It adds volume and body to the soup.

Now put it back on the gas to heat. When it comes to a boil turn off the heat, add butter and cream. Stir till well amalgamated. Add the nutmeg powder, check for seasoning and adjust. Lastly add the fresh grated ginger.

Serve in a bowl and garnish with toasted almond slivers.

A fantastic recommendation from my doctor is to add a handful of lentils like yellow pigeon peas to up the protein content of the soup.

Pumpkin Soup
Pumpkin Soup