Monthly Archives: November 2012

Wonder food soya!

I am a great fan of soyabean. Not only because of its nutritional value, but really enjoy it in various forms. The high quality protein with minimum saturated fat in soya bean is undisputed. It tastes good too. It is the safest bet for vegetarians for their protein quota.

Soybean and soy protein is beneficial in managing diet related degenerative diseases such heart diseases, cancer, diabetes etc.  Studies conducted at leading health institutes in India have shown that soybean and soy protein consumption can significantly reduce cholesterol levels and improve the heart health, as well as manage blood sugar levels in diabetic patients. Plenty of reasons to befriend soya actually.

Soya bean nuggets are great along with peas. Soya bean keema if made well with garam masala et al can be a good substitute for chicken or mutton keema. I make an interesting pulao using this soya keema too. Soy protein being a vegetarian protein has quality equal to milk and eggs. Soy products such as soybeans, soya bari, soymilk, soy flour, etc have a tremendous role to play in improving the nutritional and health scenario of Indian society.

Chefs are taking this ingredient seriously as are home makers in their kitchens. A lot can be done with soy. Oriental cuisine of course uses it more liberally. Soy paneer, soy ice-cream, soy yogurt (Dahi) are an economic and healthy alternate to milk.

A friend of mine even uses soya bean flour to make ladoos. Be innovative and include soya in your diet. Soya tikkis, chillas, pulao, koftas….the list is endless.

 

Here’s my fav  soyabean rice recipe:

 

  • 1 cup soya chunks
  • 4 cups water
  • 2 tablespoons soybean oil or ghee
  • 1 tsp ginger garlic paste
  • 2 large onions chopped fine
  • A pinch of haldi
  • 2 tsp garam masala
  • A few cloves, cinnamon stick and elaichi
  • 1 cup basmati rice washed
  • salt to tatste

Method :

 

  • Soak soya chunks in warm water for a few mins till soft and spongy.
  • Pour oil in a pan and sauté onions till brown. Add, ginger-garlic paste, cloves, cinnamon stick, cardamom and garam masala powder.  Add rice. Fry for a few mins. Add hot water and salt, cook on slow fire with a lid on the pan. Later, add soya chunks and mix.

 

 

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Green Peas Masala : Recipe

Ingredients :

1 cup green peas

3 onions

4-5 cloves garlic

1″ piece ginger

3-4 green chillies

4 cashewnuts

1 tbsp oil

half cup fresh coconut milk or powder

half tsp garam masala

a pinch of haldi

2 tbsp butter

salt to taste

coriander leaves for garnish

 

Method:

Fry the garlic, onion, ginger chillies in oil. Grind along with cashews to a smooth paste. Melt butter and and fry green peas. add garam masala, haldi and the ground paste. Keep stirring till brown. Add the fried green peas and salt. After 2 mins, add coconut milk. garnish with coriander leaves. Serve hot wit rice or rotis.

A Fishy Affair

Hardcore seafood lovers, we were excited beyond words as we made our way to the leading Seafood Company, Cambay Tiger’s ‘Fisheteria’, India’s only Seafood Quick Service Restaurant, at the Food court,  Infinity Mall, Malad.

The juicy and succulent prawns in the Prawn Torpedo, provided an unmatched gourmet experience. It as a perfect beginning. The crust was fried to perfection. Grilled fish n chips was a let down. The spices were overpowering and drowned the flavours of the fish completely. We were in for a surprise with the Prawn paratha. Delectable with a prawns balchaoish filling, it stole our hearts. A must-try. It is a steal at Rs 80. Trust me you will never head for a chicken roll again.

The quality of the fish and prawns in each dish struck me as outstanding. And the Director, young Shivam Gupta is absolutely clear about that. “No compromise on the quality, we will serve only the best.” he gushes.

The Prawn and Fish burgers too are a treat, especially after the usual Fillet o fish one is used to. A batter fried fish and chips are also on the menu, but it is not the English version. A mouthful of soft fillet envelopes your taste buds, as you bite into it. The crust too is spicy and pairs well with the unusual dips.  Prawn crackers, French fries, fish fingers. You can taste them all.  And if you’re thirsty, there are interesting pomegranate and green apple lemonades too. A lot if imagination has gone into the menu.

It is truly an affordable place and a haven for sea food lovers. Check it out. I can’t wait to go back for more.

 

Fisheteria also has a presence at Infinity Mall-Andheri, HyperCity-Malad and R Mall-Ghatkopar.

A Dash of Innovation

I can never tire of eating kebabs. I simply love them. But was wondering how new, could kebabs get as I entered MoMo Café, at Courtyard by Marriott, Mumbai. Expected to see the same Reshmi, Sheekh and Shammi Kebabs, Paneer Tikkas, on the menu. But I was in for a surprise. Chef Amit Dash, the new Executive Sous Chef at the Courtyard by Marriott, Mumbai, ensures that the kebab experience is different and one-of-its-kind. His kebabs are truly innovative.

Murg paan kebab, dahi kebab, prawn spiked with brandy, katori galouti, kebabs made of lotus stems, mushrooms. Wow! And it’s not as if the names were unique only. Each ingredient used was interesting. The kebabs were not doused with a dozen spices, suppressing the flavours of the meats and vegetables. Instead, spices were used sparingly to bring out the flavours. The marination was primarily yoghurt but the spices blend with it gave it a different spin.

The murg paan kebab, chicken blended with betel leaves paste was exotic. A real treat.  The flavours of the prawns were enhanced with the brandy and they simply melt in the mouth. Equally unique was the dahi kebab, although a tad too soft. Nuts had been used innovatively with hung curd in this kebab.  The katori galouti had an interesting katori made of dough laced with spices in which the galouti was placed.  I have never had such a galouti kebab before. The mushrooms were delicious too. Only the paneer was a bit disappointing as the paneer was tough and rubbery in texture.

All the kebabs were not predictably grilled in the tandoor. Chef Dash believes that kebabs can be made using different styles of cooking too as required.  Some were shallow fried, some deep fried and others grilled.

Chef Dash never ceased to surprise us that evening. Each kebab was distinctive.  The kebabs wee a wholesome meal on their own and one really did not need to savour anything else despite the lavish spread on the buffet

Coconut Rice : Recipe

                                                                                            

 

Ingredients:

 

1 cup rice washed

3 tbsp ghee

1 tsp mustard seeds or rye

2 cups fresh grated coconut

1 tsp urad dal

5 red chillies, split

6 cashew nuts, chopped

Fresh curry leaves

Salt to taste

 

Method :

 

Boil the rice and spread on a plate. Heat ghee in a pan, add mustard seeds, urad dal, red chillies and curry leaves.  Add cashew nuts and salt. When cashew nuts turn golden brown, add coconut. Fry on slow heat. Add the cooked rice when coconut turns brown, Mix well. Remove from flame and serve hot with raita, papad and pickle.