SOYA CHEESE BALLS

Soya chunks are made from soy beans and for vegans to meet their nutritional value it is best alternative to meat derivatives. It comes in dry form, but when boiled in water it becomes spongy. It absorbs sauces, flavours and spices.

Soya chunks are highly nutritional and full of rich proteins, calcium and iron. They are odorless and tasteless. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

The recipe given below is my own creation, it is a healthy and tasty snack which can be served as an evening snack to kids or served as a party appetiser.

INGREDIENTS

• Soya mini granules 3/4 teacup
• Mozzarella- cheddar cheese 50 gm
• Oregano seasoning 1-2 tsp
• Boiled Potato  1
• Garlic paste 2 tsp
• Wheat bread slices 4
• Coriander leaves chopped 1 tbsp
• Pepper 1-2 tsp
• Salt to taste
• Refined oil for deep frying
• Olive oil 2 tsp
• Flour/maida. 2 tbsp

METHOD

Blend the bread slices in the blender to a fine powder. Keep it aside.

Boil the Soya granules, when it becomes soft, turn off the heat. When it cools down squeeze it nicely and blend in a blender to a fine powder.

Heat a deep pan or kadai , add two tsp olive oil and on low heat add garlic paste and sauté for a minute or till raw smell disappears.

Add the mashed potato and powdered Soya chunks , finely chopped coriander leaves, season with oregano, salt and pepper and incorporate it well on low heat for five minutes. Turn off the heat.

Let the above mixture cool down. Mix 1/3 rd of the bread crumbs into the mixture and mix well.

Roll the mixture into small lemon size balls, make a depression with ur finger in each ball and stuff a small cube of cheese inside it and roll it back. Repeat the same procedure with the rest of the balls.

Make a paste of water and maida 1:1 ratio. Dip or roll the balls into the maida paste and then take it out and roll out the same balls into the bread crumbs which has been spread in a plate. Gently press the balls.

Heat oil in a deep pan and deep fry the balls. Make sure that cheese does not ooze out of the balls while deep frying.

Serve hot with tomato sauce.

CHICKEN PARMESAN

Chicken Parmesan is an Italian dish based on chicken. It consists of chicken cutlets, tomato sauce and cheese. It can be served between bread or with pasta.

This dish is very easy to make and kids will love to eat with their bread or pasta. My version is little different I have added two layers of tomato and chicken cutlets, instead of basil leaves I have added cilantro/ coriander leaves. Instead of mozzarella cheese I have added a combination of cheddar and mozzarella cheese.

INGREDIENTS

Chicken breast                                    1
Egg                                                        1
Coriander leaves/basil leaves          2 tbsp
Parmesan cheese                                6-7 tbsp
Mozzarella cheddar cheese               50 gm
Bread crumbs                                      1 tea cup
Olive oil                                                 1/2 tea cup

FOR THE SAUCE

Tomatoes big                   4
Onion grated                   1
Garlic                                4-5
Oregano                            1 tbsp
Olive oil                            1 tbsp
Salt to taste

METHOD

How to make the sauce:

Blanch the tomatoes in hot water, take out the skin and when it cools down blend it in a smooth puree. On medium fire heat add 1 tbsp olive oil in a skillet/kadai .Add grated onions and saute for 2-3 minutes. Add minced garlic and saute for two seconds. Add the tomato puree cover and cook for 5-8 minutes or until the sauce becomes thick. Add salt and oregano. Turn off the fire.

How to make chicken cutlets:

 















Slit the chicken breast in between. Place the chicken breast in between two layers of plastic wrap. Use a meat hammer/ rolling pin to pound the chicken pieces.Pound it to an even thickness. Cut it into 6-7 smaller pieces. Sprinkle salt on both sides. In a bowl mix bread crumbs and 2 tbsp parmesan cheese. In a separate bowl whisk an egg.

Heat 1/2 tea cup olive oil in a saucepan. Add a bread piece and see that oil sizizzles, it should not be very hot. Dip the chicken breast pieces in the bread crumbs and then to egg mixture and gently place in the sauce pan and cook it on medium fire till golden brown. Flip and cook the other side too for 3-4 minutes. Take it out keep it aside.

I have taken a round baking dish of 5 inches in diameter. Coat the bottom of the dish with half of the tomato sauce,spread it evenly.

Arrange half of the golden fried chicken cutlets on top of the sauce, sprinkle 2 tbsp of parmesan cheese and coriander leaves/ basil leaves.

Pour the remaining tomato sauce evenly on top of the chicken cutlets. Sprinkle 2 tbsp of parmesan cheese and coriander leaves/basil leaves on top of the cutlets.

Add slices of mozzarella cheddar cheese and sprinkle 2 tbsp of parmesan cheese. Sprinkle 1 tbsp coriander leaves/basil leaves on top.

Preheat the oven to 180 deg C. Bake for 10 - 12 minutes or until mozzarella cheddar cheese becomes golden brown.   Serve with spaghetti/ pasta/ bread.

Note: Mozzarella cheese is used on top but I have used a combination of mozzarella and cheddar cheese. I have slit and pounded the chicken breast into half in between to make the cutlets so that it cooks well. I have made two layer of tomato, cheese and chicken cutlet combination.

HARA BHARA PANEER TIKKA

Cottage cheese is commonly referred as paneer in India. It is very popular, non melting , unsalted cheese and is used in many dishes.  Health benefits of paneer is they are high protein food, easy to digest, good source of Calcium so good for our bones.

This recipe is usually served as a starter. In this recipe Paneer/cottage cheese and cut vegetables are marinated in  Indian spices, ginger- garlic paste, yogurt and coriander-mint chutney.  Then they are skewered and grilled. 

INGREDIENTS

FOR WET GRIND

Coriander leaves             1/4 bunch
Pudina/ mint leaves      1/4 bunch
Garlic                                   3-4
Ginger                                 1" piece
Lemon juice                      1 tsp
Olive oil                              2 tsp
Green chilies                    1-2
Hung curd                        2 tbsp
Salt to taste

OTHER INGREDIENTS

Capsicum cut in 1" square                   1
Onion cut in 1" square                           1
Tomato cut in 1" square                       1
Paneer/cottage cheese cut in cubes ( Made from 1L milk)
Olive oil 2 tsp

FOR MARINATION

Chat masala                          1 tsp
Garam masala                      1 tsp
Roasted jeera powder       1 tsp

METHOD

Blend in a blender all the  ingredients for WET GRIND. Add the ground paste in a large bowl.

Add chat masala, jeera powder, garam masala into the above bowl. Mix it well.

Add the Paneer and cut vegetables into the bowl. Check for salt. Mix it well and marinate it in the fridge.

Thread Paneer pieces onto a skewer alternating with onion, tomato and capsicum.

Heat 2 tsp olive oil in a grill/pan on high heat. Lower the heat to low heat and keep the skewers. Cook for 2-3 minutes and turn and cook the other side.Baste with oil, turn and cook all the sides till done.

Serve hot with any chutney.

Note: Paneer and vegetables can be be cut in 2" or any size you desire.

How to make Paneer /cottage cheese you can check in the same site.

Deseed the vegetables and cut in squares.

CROQUETTE

A croquette is a small bread crumbed fried food. It is usually shaped into  cylinder, oval or disk shape. In India a potato filled croquette known as aloo tikki is very popular in northern India.

The recipe given below is a masala potato filled croquette. Cheese is kept between the potato to give a unique taste to the croquette.

INGREDIENTS

Boiled Potato medium           3
Cheese singles                            2-3
Onion medium                           1
Garlic                                             4
Ginger                                            1"
Kasoori methi.                           1 tsp
Coriander leaves chopped    2 tbsp.
Fennel                                            1 tsp
carom seeds                                  1 tsp
Brown Bread slices                   4
Egg white                                      1
Refined oil
Salt to taste

METHOD

Blend the bread slices and make bread crumbs. Spread and keep it aside in a plate.

In a mortar and pestle crush the garlic, ginger, fennel and carom seeds. Keep the ground masala aside.

Heat 2 tsp oil in a deep frying pan add chopped onions saute till it turns golden brown. Add turmeric and the ground masala. Saute for a minute. Add the nicely mashed potatoes and mix well. Season with salt. Add dry kasoori methi and chopped coriander leaves. Mix well, turn off the heat. Let it cool down.

  Once it cools down make cylindrical shapes. 

 

Make a depression in between and keep the cut cheese singles and seal it.

Roll it in egg white and then in the bread crumbs. Heat a flat pan for shallow frying or deep frying pan for deep frying. I have shallow fried hem till golden brown. Take it out in a kitchen towel.

Serve hot with sauce.

CHICKEN PARMESAN

Chicken Parmesan is an Italian dish based on chicken. It consists of chicken cutlets, tomato sauce and cheese. It can be served between bread or with pasta.

This dish is very easy to make and kids will love to eat with their bread or pasta. My version is little different I have added two layers of tomato and chicken cutlets, instead of basil leaves I have added cilantro/ coriander leaves. Instead of mozzarella cheese I have added a combination of cheddar and mozzarella cheese.

INGREDIENTS

Chicken breast                                    1
Egg                                                        1
Coriander leaves/basil leaves          2 tbsp
Parmesan cheese                                6-7 tbsp
Mozzarella cheddar cheese               50 gm
Bread crumbs                                      1 tea cup
Olive oil                                                 1/2 tea cup

FOR THE SAUCE

Tomatoes big                   4
Onion grated                   1
Garlic                                4-5
Oregano                            1 tbsp
Olive oil                            1 tbsp
Salt to taste

METHOD

How to make the sauce:

Blanch the tomatoes in hot water, take out the skin and when it cools down blend it in a smooth puree. On medium fire heat add 1 tbsp olive oil in a skillet/kadai .Add grated onions and saute for 2-3 minutes. Add minced garlic and saute for two seconds. Add the tomato puree cover and cook for 5-8 minutes or until the sauce becomes thick. Add salt and oregano. Turn off the fire.

How to make chicken cutlets:

Slit the chicken breast in between. Place the chicken breast in between two layers of plastic wrap. Use a meat hammer/ rolling pin to pound the chicken pieces.Pound it to an even thickness. Cut it into 6-7 smaller pieces. Sprinkle salt on both sides. In a bowl mix bread crumbs and 2 tbsp parmesan cheese. In a separate bowl whisk an egg.

 Heat 1/2 tea cup olive oil in a saucepan. Add a bread piece and see that oil sizizzles, it should not be very hot. Dip the chicken breast pieces in the bread crumbs and then to egg mixture and gently place in the sauce pan and cook it on medium fire till golden brown. Flip and cook the other side too for 3-4 minutes. Take it out keep it aside.

 I have taken a round baking dish of 5 inches in diameter. Coat the bottom of the dish with half of the tomato sauce,spread it evenly.

Arrange half of the golden fried chicken cutlets on top of the sauce, sprinkle 2 tbsp of parmesan cheese and coriander leaves/ basil leaves.

 Pour the remaining tomato sauce evenly on top of the chicken cutlets. Sprinkle 2 tbsp of parmesan cheese and coriander leaves/basil leaves on top of the cutlets.

Add slices of mozzarella cheddar cheese and sprinkle 2 tbsp of parmesan cheese. Sprinkle 1 tbsp coriander leaves/basil leaves on top.

 Preheat the oven to 180 deg C. Bake for 10 - 12 minutes or until mozzarella cheddar cheese becomes golden brown.   Serve with spaghetti/ pasta/ bread.

Note: Mozzarella cheese is used on top but I have used a combination of mozzarella and cheddar cheese. I have slit and pounded the chicken breast into half in between to make the cutlets so that it cooks well. I have made two layer of tomato, cheese and chicken cutlet combination.