Soya Burger patties

Soya Burger Patties

All health conscious mothers these days use soya products .
So I prepared these patties or kababs with soya nuggets ( instead of potatoes).

1...Mutton or chicken keema ................250 gms
(use Paneer if vegetarian)
2...Soya chunks or pelets.........................200gms
3...ginger ,garlic paste.............................. 2 tblsp
4...chopped green chillies.........................as per taste
5... '' '' '' coriander..................... '' '' ''
6...salt ....................................................... '' '' ''
7...bread slices .......................................... 2
8...egg ...................................................... 2
9...oil .........................................................3 tbsp.

In warm water add 2 tsp salt & the soya chunks 15 mins.
Now squeeze water from the chunks & make a paste in mixie along with the keema.
Add rest of the ingredients & mix very nicely into a dough.
Make round flat patties or kababs & shallow fry them on a nonstick pan after brushing both sides with veg oil . Fry them for 3-4 mins for each side ( if using mutton keema fry each side for 5-6 mins )
Serve hot with slices of onion & cucumber or inside burger patties with cucumber & tomato slices.

idli ,south indian steamed rice dumpling

Very healthy item can be eaten as snacks or as main meal , just by changing the accompanying side dishes.Only problem is that you have to start the preparation a day earlier ,as the batter has to ferment for at least 6- 8 hours.

1...rice broken into semolina (suji, rawa)------------------------------------1 cup
(not rice powder,use washed & dried boiled rice, not atap or basmati rice)
(shops in Bangalore sells rice rawa packets)
2...split black gram (urad ,kalai dal)-----------------------------------------quarter cup
3...thick beaten rice (poha, chirrey ,churra )--------------------------------quarter cup
4... salt----------------------------------------------------------------------2 tsp
5...oil for greasing the idli moulds --------------------------------------------little

Above quantity will make about 20 medium size or 30 small size idlis or dumplings.

Wash 1, 2 & 3 & soak in water separately for minimum 2 hours.
Drain water from soaked 1, 2 & 3.
Grind the split gram (2 ) to a smooth paste with little water.
Into the paste blend in 1 & 3 ( in the grinder ).

Now keep this mixture covered for 6-8 hours to ferment in a warm place.
Add salt & mix well.
Heat a cup of water in a pressure cooker ( on gas or electric stove ) or in a microwave safe steamer (in a microwave ) to boiling point.
Meanwhile put 2 tbsp of fermented batter in each of the idli moulds (metal ones for stove , microwave safe ones for microwave ). Put the moulds in pressure cooker or microwave steamer , cover with lid, but do not put the weight valve on the pressure cooker lid.
Pressure cooker will take 10 minutes on medium heat.
Microwave will take 3 minutes when kept on high.

Let stand for 3-5 minutes in both method.
Then take out the moulds & unmould.
Serve them hot with any of your favourite pickle or chutney or sambhar (a urad dal or arhar or split red gram preparation with vegetables , tomatoes & special spices ).

After you have become expert in making these dumplings , you can make variations by simply adding some green peas or carrot pieces.

Sprouted Green Mung & Raw Mango healthy Fuchka (golgappa,panipuri)

This is my 10Th kitchen after marriage ,where I researched on economic (time wise, hassles wise) but tasty cooking after my formal PhD in Bio science.My family being very fussy & choosy eater helped me to invent how to please everyone without toiling in the kitchen whole day.
Lets start with a healthy snacks.



For Panipuri we need
1) readymade panipuri shells available in many local shops.
2)For the water or pani of panipuri, I used raw mango (can use tamarind paste), pudina & green Chile paste.Amount of all the items are according to your taste.To that paste add dry fried zeera powder & rock salt. The water should ideally be quite dilute ,like jalzirra shorbet .
3) For the filling of Golgappa I used sprouted (1 day old)green mung & boiled mashed potato in 1:1 proportion & also that dry fried zeera powder & rock salt.