Wednesday, March 21, 2018


Soya cutlet recipe / how to make Soya Veg cutlet / Soya chunks (granules) cutlet step by step images / video recipe

Soya cutlet recipe
Soya cutlet recipe


A perfect snack made of soya chunks or granules with boiled and mashed potatoes mixed with some veggies and spices and then shallow fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney or tomato ketchup

Soya cutlet recipe
Soya cutlet recipe



This again is my mom’s recipe. I have been having this and veg cutlet since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe unlike veg cutlet calls for adding rice flour for binding. You just have to add some rice flour to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough.

Some of the tips include cooling down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding. Also the soya granules should be drained well before use.

Other tips are mentioned in the tips section after method.

Do give it a try and let me know your experience via comments.

Also if you are looking for some other snack recipes do visit Also have a look at the other snack recipes on my blog punjabi namkeen mathrimumbai street style sandwichstuffed papad conesveg schezwan frittersbread masalabread rollspotato seekh kebabhash brown mini pizza,hash browns. For the recipe videos please visit my you tube channel and do subscribe it.




Ingredients:

2 mediun potatoes (boiled and peeled)

1/4 cup Soya Granules (soaked and drained)

¼ cup Green peas (boiled)

½  Carrot (chopped and boiled)

1 small Onion (finely chopped)

2 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

2 tbsp Rice flour

2 tbsp Cornflour

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil and cornflour.

Soya cutlet recipe
add ingredients in bowl

 
Mash and combine. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

Soya cutlet recipe
combine


Grease your hands with oil.

Soya cutlet recipe
grease hands


Take a small portion of mixture and give it a round shape. Flatten a bit.

Soya cutlet recipe
give a round shape and flatten


Prepare a mixture of cornflour and water.

Soya cutlet recipe
mixture of cornflour and water


Dip and coat the cutlets in the cornflour mixture and slide the cutlets into hot oil.

Soya cutlet recipe
Dip and coat the cutlets in the cornflour mixture


Do not overcrowd the pan. Fry on low heat and not on high heat to avoid burning.

Soya cutlet recipe
fry

 
Flip and fry from both sides until golden and crisp.

Soya cutlet recipe
flip and fry


Drain on a kitchen tissue to remove excess oil.

Soya cutlet recipe
drain on kitchen tissue


Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Soya cutlet recipe
Soya cutlet recipe


Tips:

Cool down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding.

Also the soya granules should be drained well before use.

If you feel that the mixture is still loose add in some more rice flour

Fry on low heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.



Do try this food-a-licious recipe and share your experience with us via comments.

Wednesday, March 7, 2018


How to cook rice in microwave / microwave rice recipe step by step images and recipe video

microwave rice
microwave rice

 
Cooking rice in the microwave is cheaper and faster than cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot,  then set the timer then immediately turn off heat. The strong heat under the container will overdo the rice or create burnt, stuck-in-pot rice that difficult to scuff out.
Microwaved rice looks the same, tastes the same, smells the same and fluffs the same. The top secret to microwaving rice is to add the correct amount of water. Too much water = soggy rice, Too little water = dry rice, Just right water = just right rice. So lets begin with the recipe..




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Ingredients:

1 cup Basmati rice

1 ½ cup Water

1 tbsp Ghee

Salt to taste

Method:

Take 1 cup of rice.



Wash it thoroughly and soak in enough water for about 15 minutes.

microwave rice
wash and soak


Drain the water.

microwave rice
drain water


Transfer the rice in a microwave safe bowl. Add 11/2 cup of water, 1 tbsp ghee and salt to taste. Stir.
microwave rice
transfer to microwave safe bowl

microwave rice
add water, ghee and salt


Microwave on high power for 10 minutes. Remove from the microwave and let it rest for 5 minutes.

microwave rice
rest for 5 min


Fluff gently with a fork.

microwave rice
fluff

 
microwave rice
perfect
Serve hot.

microwave rice
microwave rice


Tips:

Do not stir the rice at any time during the cooking process.

Time varies as per the microwave voltage.

Take a big enough bowl as the rice would be doubled after cooked.




Try cooking rice in microwave with this recipe and share your experience with us via comments.