Month: June 2020

Soya chunks cutlet- protein rich snacks

Being a vegetarian and following particular diet, soya plays a very important role. It’s one of the main and cheapest source of protein for vegetarians. I was not able to eat it in chuncks forms so thought if trying this version. Let’s see the recipe and it’s ingredients .

Nutrition facts for the recipe

Carbs:22gm Protien : 47 gm Fat -11gm

Macros change according to brand, above mentioned macronutrients information are for Nutrela brand

Ingredients

  • 90gms soya chunks (Nutrela)
  • 10gm olive oil/Ghee
  • 15gm corn flour/soya flour/ rice flour (optional)
  • 5gm ginger garlic paste
  • Chopped Coriander
  • One onion finely chopped
  • 2-3 green chillies finely chopped
  • Salt as per taste
  • 1 tbsp Red chilli flakes
  • 2 tbsp grated and squeezed bottle gaurd ( optional )

Procedure

  • Soak soya chunks for 4 to 5 hours or soak in hot water for at least 15minutes.
  • Squeeze all the water from soya chunks.
  • Add the chunks to mixer and blend into thin paste like consistency.
  • Add finely chopped onions, green chilli, coriander, salt, red chilli, ginger garlic paste and corn flour.
  • Mix properly until it’s combined to form a dough.
  • Make small equal sized balls and with the help of your palm flaten the top and bottom to form tikki.
  • Take a flat base big pan or tawa and spread one spoon oil on it.
  • Heat it on medium to low flame and put tikki gently on it.
  • Let it cook from one side, it will take around 5 to 10 minutes on low flame.
  • Flip the tikkis gently and cook the other side.
  • Tikkis are ready to serve with coriander or tomato chatni.

Preservative free Homemade Burger Buns

Their is no comparison when you can get preservative free homemade burger buns to make your favorite burgers. You would love to have soft and fluffy fresh baked buns.

It’s been a long time when we have gone out to have burgers. So finally decided to take out my baking equipment’s and bake some fresh and healthy buns.

INGREDIENTS

  • 260gms whole wheat flour
  • 100 gms all purpose flour
  • Half tsp – instant yeast
  • Salt 1 tsp
  • Sugar 1 tsp
  • 1 Tbsp Butter/ olive oil
  • Water+ Milk 300 ml or as per flour absorption
  • One tbsp Sourdough starter discard(optional)
  • Milk for brushing
  • Sesame seeds for sprinkling on top

PROCESS

  • Add sugar in luke warm water + milk (70 ml) in a glass bowl or cup and then add yeast and mix gently. (Check temperature of water by putting your pinky finger, if your are able to resist heat for sometime it’s good to go)
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  • Cover it and keep it in warm place for 12-15 minutes to activate the yeast
  • Check if get good bubbles in yeast water, as shown in picture
  • If you can’t see bubbles rise then discard and start again
  • Shift Flour, salt, sourdough discard in a separate bowl and start adding activated yeast slowly, don’t add liquid in one go
  • Keep mixing the flour with liquid until it combines properly
  • Dough should be sticky, if it feels dry add more liquid

KNEADING

  • Clean your kitchen counter properly and remove unwanted items
  • Now dust your kitchen counter with some flour or some butter
  • Take out dough on kitchen counter and start kneading it
  • You need to knead in stretch and fold method as shown in video
  • Keep kneading for at least 10-15 minutes or until dough get easy to handle
  • Add butter while kneading in parts as the dough starts coming together, it helps in kneading
  • To check when your dough is ready press one finger & it should bounce back slowly, or do the window panel test(Mentioned)
  • Take a small ball of dough and stretch it in front of window, dough should stretch easily and light can be visible
  • Now tuck in the dough and keep it in well greased Bowl
  • Cover it properly with cling film or wet towel.
  • Keep the bowl in warm place for first rise at-least 45 minutes or until it doubles
  • Take out the dough an punch it out, knead again for few minutes

SHAPING

  • Take a square or rectangular baking pan, lined with parchment paper
  • Take the punched dough and divide it into 100 gm or 150gms balls( as per the size you want to make).
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  • Apply some oil/butter on hand if your dough is sticky, knead each ball a little and start cupping it in tight ball with help of your palm and fingers
  • Placed the well tucked ball in baking trays with some gap in between. ( If you have steel rings for baking burger you can use it, I have done with hand)
  • Brush with milk and sprinkle sesame seeds.
  • Keep it for 25-30 minutes minimum covered with cloth for second rise

BAKING

  • Pre-heat oven at 180°c
  • Brush the buns again with milk.
  • Placed the baking tray on rack and bake it for 20-25 minutes. Or until you get a golden top( if you are not getting golden top after 22 minutes, take out the pan and brush again with milk and bake for few more minutes)
  • Take our pan and remove buns from it and keep it for cooling on rack. ( It will be hard at this time)
  • Let it cool completely, once it cool down pav becomes soft.
  • Enjoy burger buns with aloo or paneer Patties and veggies.