Showing posts with label soya. Show all posts
Showing posts with label soya. Show all posts

Friday, October 12, 2012

SOYA BEANS IDLY

Tried and tasted by Nivedita
Hi All,
Idly recipe(Idly, Sambhar and Chutney) is already there in my blog.. but that is a regular method of making.. Here is another way of making your healthy idly healthier or healthiest... Yes, Soya beans are very good for health. We always think how to add these in our diet. I have many ways for it..
Soak the beans for 8-10 hours, drain and deep fry in the oil  or roast in the oven, add salt and chilly powder.
Make the soya beans powder and add it while making chapatis, Thaali peeth.
Or as usual make the curry, masala, salad...
These idly taste very good, same like normal idly. And the batter wont turn sour next day(it happens with the normal batter)

Ingredients:
Urad dal - 1/2 cup or 1/4 cup
Soya beans - 1/2 cup or 3/4 cup
Methi seeds - 1 tsp
Thick poha(puffed rice) - handful
Idly rava - 2 1/2 cup(ready available in the stores)
Salt to taste 
(the proportion is  1/2:1/2: 2 1/2 or 1/4:3/4:2 1/2)
If you are trying for the first time and not sure about the taste of soya beans in idly, go with 1/2:1/2 portion.

Method:
Soak urad dal, soya beans and methi seeds together in a vessel with enough water for 4-6 hours.(both the urad dal and beans get doubled in size in few hours and there is a chance that if you don't see they wont get soaked properly. JUST ONE HOUR BEFORE GRINDING, ADD POHA INTO IT.
Drain the water and grind into fine batter.
Transfer into a big steel vessel. Add the salt and mix nicely with your hands.
Keep it untouched in a warm place for 6 to 8 hours(In winter it takes more time)


Before making idly,
Add the water in a cooker and keep it on slow flame till you fill the idly mould with the batter.
Mix the batter properly, grease the idly plates with oil, Pour the batter to fill the moulds.
Keep it in the cooker and close the lid WITHOUT whistle.
Steam for 6 minutes on high and another 3-4 minutes on low flame.
Remove from the heat, allow it to cool.
Carefully open the lid and take out the idly stand.
Keep it like that only for 5 minutes. Then remove the idlys into a serving bowl.
Enjoy these softest idlys with Onion sambhar and chutney,.
(recipe for the sambhar and chutney is in my previous idly post)
Just add baby onions in oil before adding the masalas, which will make the sambhar into onion sambhar.

I love it....

Keep Smiling,

Thursday, April 8, 2010

Soya beans Salad

Tried and tasted by Nivedita
Hi All,
Soya beans!!! Healthiest beans for every one. Many people do not like to have it in beans form But there are many ways to get it into your stomach. You can make it flour and add it into wheat flour. You can have soya chunks or soya granules.
Soybeans belong to the legume family and are native to East Asia. Whole soybeans are an excellent source of protein and dietary fibre. Soy protein is the only vegetable with a complete protein... Read more 


I love it (Again me!!!!   ) in any form, as usual. But, this salad is really quick and healthy and tasty!!! My sister in law (Kavita) who stays in Sharjah, loves this salad from me!! When ever I ask her what she wants me to make for her, her first choice is always this salad. So this is for her!!


Soya beans - 1 cup, soaked for 8 hours and boiled till soft
Carrot - 1 big, cleaned and chopped into fine cubes
Capsicum - 1 medium, cleaned and cubed
Onion - 1 medium, cleaned and cubed
Mayonnaise - 2 to 3 tbsp(if you do not like Mayonnaise, add hung curd! it taste great!)
Pepper powder - 1 tsp (avoid this, if you are giving it to kids)
Salt to taste. 
Fresh coriander - 1 tbsp chopped (or even Parsley will taste good, if you like the flavor)
Lime juice - 1 tbsp
Add 1 tbsp of chopped green chilly for spicy taste.
Put  everything in a big bowl and mix it properly. Keep it in a fridge for some time before you serve. 
Munch it in the morning, or in the after noon or in the evening. Or have a bowl of this salad as a dinner!!! 
It gives justice to any time!!!
Sending this to two events,
Divya at  Dil Se..'s  Show me Your Wholegrains! event :

and
Madhuri's   Serve me Some... > Serve me Some…Salads event

Hope all of you will enjoy this healthy salad,

Keep Smiling,

Wednesday, March 18, 2009

Soft Chapatis my way







Tried and tasted by Nivedita
Hi all
Even though I am making chapatis since long time, my chapatis were always hard or torn into pieces after few hours. Now after trying umpteen times, I learnt making chapatis, which remains soft even the next day.
Usually (not always)soya flour to wheat flour as soya is good for health and as there is no change in taste, no need to force the children to get soya in other form.
Here is the recipe:
For Chapati
Wheat flour - 2 cups
Soya flour - 3/4 cup
Salt- 1 tsp
Oil- 1 tbsp

For spread
Wheat flour -5 tbsp
Oil to make paste.

Mix wheat flour and oil to make paste to spread on the chapatis.

Add both the flours, salt and oil in a vessel and knead it with water to make dough. Keep it aside at least for half an hour.
While making chapatis, divide dough in to large lime size balls.
Take one ball, roll it puri size. Spread the paste. Sprinkle little flour. fold it to half. Again spread the paste and sprinkle flour and fold it to triangle.
Now roll chapati into desired shape (mine usually comes triangle shape, if I don't give attention while rolling).
Heat tawa in high flame, when frying chapatis, do on medium flame. Never fry chapatis on low flame, as it makes chapatis hard.
Repeat with other chapatis.
No need to put oil while frying.
Serve chapatis with subji, or make rolls or eat just like that.

Keep smiling,

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