Aloo Mutter Kurma with Soya Chunk Pulao

It was a weak of vegetarian dishes at home and whenever you need some yummy vegetarian curries you cannot forget the king of spuds...Mr. Potato.

I curry i made i.e potatoes with peas has a million ways in which it can be made. This is one of them. And I served it with super delicious protein rich Soya Chunk Pulao.

For both these dishes I have one more variation. Try them too

Aloo Mutter Kurma (Potato and Peas curry)

Aloo Mutter Kurma

Ingredients:

1. 1 cup frozen peas thawed
2. 2 medium large potatoes peeled and cut into 1 inch pieces
3. 1/2 tablespoon oil
4. 1 medium small onion sliced
5. 1/2 cup plain yogurt
6. 1/2 teaspoon each of chilly powder, turmeric, coriander, ginger-garlic paste
7. 3/4-1 teaspoon salt depending on taste

In a pressure cooker add the oil and let it heat. Add salt, chiili powder, coriander and yogort to thepotatoes and mix well and set aside.   Add the onions and fry till they become brown. Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir well. Add 1/4 cup water and cook for 2 whistles. Let all the steam escape, open the cooker and add the peas. Simmer for 5 minutes or until the gravy becomes thick as per your liking. Serve with roti or white rice or any variation of rice Dishes

Soya Chunk Pulao (Rice with Soya Chunks)

Ingredients:

1. 1 cups soya chunks
2. 11/2 cups basmati rice washed
3. 1 tablespoon oil
4. 1 medium onion sliced thin
5. 1 inch cinnamon stick
6. 1 bay leaf
7. 1 teaspoon ginger-garlic paste

In a microwave safe bowl heat 2 cups water for 1 minute. Add 1/2 teaspoon salt and add stir. Add soya chunks and set aside for 15-20 minutes. Squeeze as much water as possible and cut the soya chunks if they are too big.

In a heavy bottomed pan add the oil and fry the cinnamon and bay leaf for 30 seconds. Add onions and fry till they become dark brown. Add ginger garlic paste and for for 30 seconds. Add the squeezed soya chunks and fry for 5 minutes. Add 31/2-4 cups water and bring to a rolling boil. Add washed rice and reduce heat to medium low and cook for 15-20 minutes until the rice is done. Sprinkle with lemon juice if desired and serve hot hot

Ground lamb with Potato and Peas

Soya Chunk Pilaf

Soya chunk pilaf and Crab cakes

Today being the weekend, it is either something special or go eat out. I got soya chunks the other day, again one of those things hubby likes very much. And today I sent my dear  husband to go grocery shopping so he picks up few things I didn't write on the list. One of them being crab meat. SO here we go. So chunk pulao, pilaf along with crab cakes. I should say these crab cakes are amazing

Soya Chunk Pulao (Rice with Soya chunks )

Ingredients:

1. 2 cups uncooked rice
2. 1/2 cup lentils soaked in water for an hour
3. 1/2 cup soya wadi or chunks soaked in salted hot water for 20 minutes
4. 2 tablespoons oil
5. 1 teaspoon ginger-garlic paste
6. 2 green chillies chopped
7. 1/2 teaspoon cumin
8. 1 big or 2 small carrots chopped into small cubes
9. 2 cloves, 2 inches of cinnamon cut into 4 pieces, 1 bay leaf

In a pressure cooker heat the oil and fry the cumin, cloves, cinnamon and bay leaf fried for 3-4 minutes. Add ginger-garlic paste and green chillies and fry for a couple of minutes. Add 4 cups of water and salt and let it come to boil. Add rice and lentils and cook for 3 whistles. Drain the soya chunks and once the steam escapes add it to the rice along with 1/4 cup of chopped cilantro. Serve hot.

Crab cakes (Crab meat with some fillers, baked)

Ingredients:

1. 1 and 1/2 cup crab meat
2. 1 cup plain bread crumbs
3. 1 egg yolk and white separated
4. 1 tablespoon mayo
5. 1 teaspoon hot sauce, mustard, butter
6. 2 or 3 green onions chopped fine
7. 2 tablespoons finely chopped cilantro
8. 1/2 teaspoon salt, red chilly flakes
9. 1 more cup bread crumbs

Mix all the ingredients along with the egg yolk. If it looks dry add some egg white some at a time. Divide into 8 parts and make it into 2 inch patties and pat it with the bread crumbs. Pre heat the oven to 425 degrees. Bake for 12-15 minutes. Turn the cakes mid way. Serve hot as is or with any flavoured rice