Soya Dabeli & Banana Malpuas

 #sweetnspicyaromas

#schoollunchideas #schoolsnacks #schooltiffinrecipes A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too . I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

 

Tofu Kabab

I usually make these kababs with paneer but today I decided to substituted paneer with tofu ( a paneer made from soya bean milk ).This kabab dish is very easy to make and is a sure shot winner at get togethers. You can make all the preparations in advance . Just frying has to be done before serving. These minty kababs taste good with green chutney or tomato ketchup or even with any curd dressing.

 I am posting this today for  vegan-thursdays.  an event by Priya Suresh where we post a vegan dish on first and last thursdays of each month.

Ingredients :

150 gm ......................tofu ( soya paneer)
2 to 3 ......................boiled potatoes ( peeled and mashed )
2 to 3 tbsp...............cornflour
1 small cup..............fresh Pudina/ Mint ( very finely chopped )
2 ...........................green chillies ( very finely chopped)
1 tbsp....................raisins and cashew pieces
1 tsp......................sugar
1/2 tsp...................garam masala
salt
Oil for deep frying

Method :

Mix everything except the raisins and cashew pieces.

Make lemon sized balls and flatten them with your palm.

Deep fry in hot oil till golden in colour .

Dust the kababs lightly with cornflour if you want.

Serve hot with pudina chutney .

Soya Nugget - Lauki Sabji For the Potluck Party

Soya nuggets is a very rich source of protiens and so often used by vegetarian people to make up for the absence of  fish and eggs from their diet.

Soya nuggets or nutrella is very versatile and can be used as fillings for cutlets or samosas to make delicious snacks too.

Today I have made this healthy and nutritious vegetbale dish prepared by my this months partner  Nupur  from uk-rasoi  as I was paired with her and was supposed to post her recipe for the potluck-party.

I thoroughly enjoyed making it .

Ingredients : 

1 cup ..............Soya nuggets
1 cup..............lauki peeled and cubed ( bottle gourd)
1 ...................onion  ( finely chopped)
1....................tomato ( finely chopped)
2...................green chillies
1 tsp...............cumin seeds
1 tbsp..............oil
salt




Method :

Boil water in a vessel and soak soya nuggets for half an hour.
Squeeze out the water and use these soft nuggets in the vegetable preparations.
Add oil and when hot add cumin .
Add slit chillies and onions and saute till golden.
Add tomatoes and saute for 5 more minutes.
Now add the cubed lauki and soya nuggets and saute.
Add 1 cup water and cook till lauki is soft.
Garnish with coriander leaves.
Serve with rotis or it tastes yummy with plain rice too .

Methi Soya Pulav

When the  SYS  ingredients for May were declared as Fenugreek or Bottle Gourd I bought a fresh bunch of methi leaves and finally decided to make a flavorful rice dish with it adding some soya chunks to it.

 The pulav was very tasty and we had it with aloo sabji . But it can simply be had with raita and achaar too .

This pulav is full of calcium and protien and is good for growing children as well as pregnant women. It is one of the easiest pulav as it has minimum of ingredients.

 As it already has methi and soya usually no other sabji or daal is required with it.

Sending this to Viji for the SYS event-May

Ingredients : 

1 cup..................soya chunks
1 bunch................fresh methi (fenugreek)
2 cups..................basmati rice
1 ........................onion ( chopped)
1 tbsp..................chilly ginger garlic paste
1 tsp....................garam masala ( powder of cloves, cardamom , cinnamon)
4 Tbsp ................oil
salt

Method : 

Boil water and add the soya chunks in it and cook for 10 minutes.
Keep them in the hot water for 15 minutes and then squeeze out the water.
Clean and pick the methi leaves and cut them.
Heat 1 tbsp oil in a non stick pan and saute the onions for 5 minutes.
Add the paste of chilly ginger garlic and saute for 5 more minutes.
Now add 1 more tbsp oil and  the methi leaves and saute till all the water evaporates.
Add the squeezed soya chunks and saute for 5 minutes.
Finally add 2 tbsp oil and washed and drained basmati rice and saute well for 5 more minutes.
Add 4 cups water, salt according to the taste and cook till done. ( for 15 to 20 minutes ) on slow flame.

Soybean Usal

Soybeans are packed with nutrients like calcium, iron, riboflavin, thiamin etc. They are one of the richest and cheapest source of proteins.
Soybean is very versatile and can be used in gravies, can be made into cutlets by roughly grinding the cooked beans or can be used as filling in parathas. Make sure you incorporate them in your meals at least twice a week.
Other products of soybean are tofu, soy nuggets, soy granules, soy flour,soy cheese and soy sauce.
The beans can be soaked overnight and pressure cooked till soft. They need extra cooking as they are tough to cook. I made this simple and powerpacked usal for our lunch yesterday.


Ingredients :

1 cup .......................soybeans
2 ............................tomatoes chopped
2 .............................onions chopped
1 tbsp........................ginger garlice paste
1 tsp..........................garam masala
1tsp..........................chilly powder
1/2 tsp......................turmeric powder
1 tsp.........................sugar
salt
oil

Method :

Soak soybeans overnight and presure cook adding a pinch of baking soda till very soft.
They are tough to cook compared to other pulses.
Heat oil in kadhai , add onion and fry till soft.
Add ginger garlic paste cook for 2 minutes and add chopped tomatoes.
Cook till oil separates.
Add the boiled beans, all masalas, salt and sugar and cook for 10 minutes.

Soya Aloo Matar

Sometimes when I am not making a non vegetarian dish I love to add soya chunks or granules in my meals. They make the dish tasty and are also very healthy. Plus they give you a feel of eating a special meal . This Soya alu matar is very simple to make but a delicious dish . I made it with rotis yesterday for our dinner.

Linking this to  Pari's event Cook with soyabean  guest hosted by preeti



Ingredients :

1 cup................soya chunks
1........................potato cubed
1 ....................onion finely chopped
2 .................tomatoes finely chopped
1/2 cup..............fresh green peas shelled
1tbsp...................ginger garlic paste
1 1/2 tsp...............chilly powder
1 tsp....................turmeric powder
1 tsp......................garam masala
1 tbsp .............crushed panch phoran
                    (methi, mustard,saunf,cumin and kalonji )
Salt
Oil

Method :

Boil water in a vessel with salt and add the soya chunks and cook for 5 minutes and keep them aside .
Heat oil add panch phoran , onion and fry till transparent.
Add ginger garlic paste and potatoes and cook till half done.
Add tomatoes and further cook for 10 mintues.
Add chilly powder, turmeric, garam masala , salt and water to make enough gravy.
Squeeze the soya chunks and add to the gravy and further cook for 10 minutes.