Categories
Cook Flavour-Bomb Food

SOYA CHAAP Ⓥ

Active Time: 1 Hour

Total Time: 1 Hour 20 Minutes

Yield: 3-4 Servings

INGREDIENTS:

1CHOPPED ONION
1CHOPPED TOMATO
2CHOPPED GREEN CHILLIS
250 GRAMSSOYA CHAAP PIECES
1/2 TSPPEPPERCORNS
1/2 TSPFENNEL SEEDS
1/2 TSPCUMIN SEEDS
1 TSPCHILLI FLAKES
1-2 TSPCHILLI POWDER
1 TSPCUMIN POWDER
1/2 TSPTURMERIC
1 TSPCORIANDER POWDER
1 TSPSALT
2-3 TBSPLEMON JUICE
1/2 TSPPEPPER
1/2 TSPMANGO POWDER

STEPS:

Step One: Prepare the Marinade

There are three parts.

Heat oil in a pan. Add half of the chopped onion and tomato along with a few chopped green chillis. Mix properly while pan is on low-flame. Remove when slightly brown.

In a pestle, grind fennel seeds, cumin seeds, chilli flakes, peppercorns (not too smoothly). Add 1/2 tsp(s) of chilli, coriander, cumin and mango powders respectively. Heat oil in a pan and dry-roast the masala on low-flame, till it turns fragrant.

Mix the masala with caramelised onion-tomato and blend together on high-speed.

Step Two: Marinate the Soya Pieces

In a bowl, combine soya with 1/2 tsp(s) of coriander powder, turmeric, chilli powder, salt and pepper respectively. Transfer the marinade to the bowl. Rub it gently on the soya pieces.

Step Three: Sauté the Soya

Finally, heat oil on medium flame. Add the remaining onions, tomatoes and chilli. Slide them to one side. Next, combine the marinated soya pieces and mix thoroughly for 2 minutes. Reduce the heat immediately, then sprinkle the remaining chilli powder, salt and lemon juice.

Suggested Pairing

Top the soya chaap with coriander sprigs and serve as it is, or with roti.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

Categories
Cook Flavour-Bomb Food

QUARANTINE EXPERIMENT 10.

Active Time: 20 minutes

Total Time: 30 minutes

Yield: 3 Servings

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS:

1 CUP COOKED WHITE/BROWN RICE, 1 CUP CAULIFLOWER FLORETS, 1 CUP GRATED CABBAGE, 150 GRAMS COTTAGE CHEESE, 1 CUP TOMATO PUREE, 1 BAY LEAF, 1 KASMIRI CHILLI, 1 TSP MUSTARD SEEDS, 1 TBSP PAV BHAJI MASALA, 1 TSP GARAM MASALA, 3/4 TBSP CHILLI, 1/2 TBSP TURMERIC, 1/4 TBSP CORIANDER POWDER, 1 TBSP SALT.

STEPS:

Step One: Make the tomato base.

Heat oil in a cooking utensil on medium flame. Add the bay leaf and Kashmiri chilli. Pour the tomato puree and add these spices to the puree: chilli, turmeric, coriander and pav bhaji masala.

Step Two: Add the veggies and protein.

When the tomato puree starts sizzling, add the cauliflower florets, grated cabbage and cubes of cottage cheese. Mix thoroughly. Add rice to the mix. Top it with garam masala and salt. Stir thoroughly.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

Categories
Cook Flavour-Bomb Food

QUARANTINE COOKING EXPERIMENT 4. Ⓥ

Active Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings.

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS: 15 CHERRIES, 1 GULKAND PAAN, 7-8 ALMONDS, 7-8 CASHEWS, 1 PIECE OF DARK CHOCOLATE

Step One: Separate the betel leaf and silver coating from the gulkand extract. Keep it aside.

Step Two: Use a small blender or knife to chop almonds and cashews.

Step Three: In a mortar, put all the cherries and pestle them into a gooey liquid paste for 3-5 minutes. Add chopped almonds and cashews. Continue grinding the paste.

Step Four: Heat a pan on medium-flame. Pour the paste into it with dark chocolate and stir occasionally for 5 minutes until it melts.

Step Five: Finally switch off the heat. Let the jam cool and transfer into a dipping bowl. Serve with toast or cookies and rice cakes.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.