soya chaap punjabi style

Soya Chaap

Ingredients

• 6 soya chaap (soya sticks)
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Salt
• 2 tablespoon refined oil

Ingredients For The Soya Chaap Gravy:

• 1 bay leaf (tej patta)
• 1 Cup fine chopped onion
• 1 teaspoon ginger-garlic paste
• 1 Cup tomato paste (grind 2 small-size tomato)
• Salt to taste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala ( see recipe )
• 2 green chilli, sliced
• 1 tablespoon chopped fresh coriander leaves
• 4 tablespoon mustard oil (sarson oil)

Instructions

• Gently remove soya chaap from the sticks. You can easily slide them using a fork. 
• Cut them into big chunks. Make sure not to make very small pieces of the soya chaap. 
• Dress soya chaap pieces in red chilli, turmeric and salt. Mix nicely. 
• Heat refined oil in a pan. Saute soya chaap pieces till they are nicely roasted or light brown in colour. Transfer to a plate and set aside. 

How To Make Soya Chaap Masala Gravy:

• Heat mustard oil in a heavy bottom pan or casserole. 
• Add bay leaf. Fry till the aroma is released approximately for 2 - 3 seconds.
• Next, add the chopped onion. Fry it over low flame till golden in colour. keep stirring at regular intervals while frying onion. 
• Once onion is done add the ginger-garlic paste and fry it for 2 - 3 minutes or till the raw smell wafts away. 
• Add the tomato paste, red chilli powder, turmeric and stir to combine. Fry the masala over low heat till it starts leaving the sides of the pan. Stirring at regular intervals.
• Now, add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes. 
• Open the lid, add approximately 1 Cup of water, garam masala, green chilli and chopped coriander. Mix and allow the gravy to simmer for next 10 minutes over low heat. 
• Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha. 

Recipe Notes:

• If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
• To reduce the thickness of gravy add approximately 2 Cups of water instead of 1 Cup.   

Taco Bell Mexican Pizza

Tofu/paneer
taco seasoning (or MAKE YOUR OWN!)
water
refried beans
enchilada sauce
shredded Mexican cheese blend
flour tortillas
vegetable oil

Taco Seasoning

• 1/2 cup chili powder
• 1/4 cup onion powder
• 2 tbsp ground cumin
• 2 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp kosher salt or sea salt
• 1 tbsp black pepper

n a large skillet, heat up oil over medium heat. Add tortillas (one at a time) and cook for 3-4 minutes (flipping frequently) until crisp. Continue with the rest of the tortillas. Set aside.

Meanwhile, heat up the refried beans in a microwave-safe bowl. This will make it easier to spread onto the tortilla. On each tortilla, slather a generous layer of refried beans. Then top with seasoned ground beef.

Place another tortilla on top. Slather about two tablespoons of the enchilada sauce on top. Then place some shredded cheese on top of the sauce. Continue assembling the rest of the Mexican pizzas.

Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings!

toastada cups

12 corn tortillas (6 inches), warmed

Cooking spray

2 cups shredded rotisserie chicken

1 cup salsa

1 can (16 ounces) refried beans

1 cup shredded reduced-fat Mexican cheese blend

Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Preheat oven to 400°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.

Bake until lightly browned, 5 minutes. Toss chicken or paneer cubes or tofu sauteed with garlic onion, bell pepper, jalapeno and add little salsa. Layer each cup with beans, chicken mixture and cheese.

Bake until heated through, 9-11 minutes. Serve with toppings as desired.

kungpao potatoes

Servings: 4 people

Ingredients

• 30-35 small Potatoes peeled
• oil for deep frying

For the sauce

• 2 tbsp Sesame Oil or any other oil
• 2 small Green Chili finely chopped
• 1 tbsp garlic chopped
• 1 tsp Sichuan Peppercorn
• 2-3 tbsp Peanuts roasted
• 3 small Dry Red Chili
• 1 1/2 tbsp Red Chili sauce / Sriracha
• 1 small Onion cubed
• 1/2 cup Mixed Bell Peppers red, yellow and green
• 1 tbsp Spring Onions Green finely chopped
• 1 tsp Sugar
• 1 pinch salt to taste
• 1/4 tsp Black Pepper Powder optional
• 1 tbsp Tomato Ketchup
• 1 tsp Light Soya Sauce
• 1/2 tsp Lemon Juice
• 1/2 cup Water

For the slurry

• 1 tbsp Corn flour
• 3-4 tbsp Water

Instructions

• In a large deep pan, heat the oil and fry the potatoes over medium flame, until they are golden brown.
  
• After about 9-10 minutes, using a fork test if the potatoes are tender and soft in the center. Remove and place it on a kitchen towel.
  
• In a preheated wok, pour sesame oil, add the green chili, garlic, Sichuan peppercorn, roasted peanuts and broken dry red chili. Give it a good stir over high heat.
  
• Next add the Sriracha or red chili sauce, and cook for 1 minute. Add onions, bell peppers and spring onions green. Stir fry everything.
  
• Add sugar, salt, black pepper, tomato ketchup, light soya sauce and lemon juice. Stir fry everything for 2-3 minutes.
  
• Pour water and bring it to a boil. Add the slurry, little at a time, depending on the consistency you like.
  
• Once the sauce is thick, add the fried potatoes. Give it a good mix and coat all the potatoes with the sauce.
  

serving

• Garnish with spring onions green and serve the hot Kung Pao Potatoes hot.
  

Notes

Notes:

• You can also use boiled potatoes for this recipe.
• You can use any oil to make the Kung Pao sauce.
• Sichuan peppercorn and roasted peanuts are the key ingredients please do not skip it.
• Adding Sriracha or red chili sauce gives a very smoky flavour to the sauce.
• Sugar is important to balance out the spicy flavour. Be gentle with salt.

Tips:

• Do not overcook the ingredients; we have to retain the crispiness of the vegetables and potatoes.

 

Cabbage manchurian

Ingredients

For the manchurian balls

• 2 cups Cabbage grated
• 1/2 tsp Garam Masala
• 1 tsp Red Chili Powder
• 1 tsp salt
• 1 tsp Ginger Garlic Paste
• 3-4 tbsp Cornflour
• 3-4 tbsp Maida
• oil to deep fry

For the sauce

• 2 tbsp oil
• 1 tbsp garlic finely chopped
• 1 tbsp Green Chili finely chopped
• 1 tbsp Onion or spring onion whites, finely chopped
• 1 half Capsicum juliennes, optional
• 2 tbsp Red Chili sauce
• 1 tsp Soya sauce
• 1 tbsp Tomato Ketchup
• 1/2 tsp Black Pepper
• Spring Onions Green finely chopped, handful
• 1/2 cup Water

For the slurry

• 1 tsp Corn flour
• 2 tbsp Water

For garnish

• Spring Onions Green finely chopped, handful

Instructions

For the manchurian balls

• In a large mixing bowl combine the grated cabbage with garam masala, red chili powder, salt, ginger garlic paste, corn flour and maida.
  
• Using your hands, start to knead the mixture to form dough. You can add more cornflour or maida, if the mixture is too wet.
  
• Make the manchurian balls with this mixture.
  
• In a large deep pan, heat the oil and fry the manchurian balls in batches over medium flame, for 6 -8 minutes or until they are light golden brown.
  
• Once done, re-fry all the manchurian balls once again until they are golden brown.
  

For the manchurian sauce

• Heat a wok over high heat; pour 2 tbsp of oil in the wok starting from the sides.
  
• Add garlic, green chilies, onions and capsicum; quickly stir fry for 10 seconds.
  
• Next add the red chili sauce, light soya sauce and tomato ketchup and cook for 1 minute.
  
• After a minute add and black pepper and then add the spring onion greens. Finally pour water and bring it to a boil.
  
• In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the manchurian sauce and cook for 30 seconds.
  
• Once the sauce has thickened, add the manchurian balls, Give it a good mix and coat all the manchurian balls with the sauce. Garnish with spring onions green.
  

serve

• Serve the yummy Cabbage Manchurian at the party and enjoy.
  

Notes

Notes:

• Do not add additional water to make the manchurian balls.
• If you are using dark soya sauce then reduce the quantity.