/body> >

Sunday, 30 September 2018

Homemade Soy Milk Recipe


 Soy Milk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture and filtering out remaining particulates. Soy milk may be used as a substitute for dairy milk by individuals who are vegan and lactose intolerant.  Homemade soy milk is healthier, cheaper, preservative free and taste better than the store bought ones and it requires just 2 ingredients, water and soybean! Isn't it cool ?


Soy milk is a good source of protein, Vitamin A, Vitamin B-12 and potassium. It contains very little saturated fats and contains as much protein as cow's milk and is lower in calories than whole milk. Homemade soy milk can be stored in  sealed containers for up to 5 days on refrigeration. You can flavor your soy milk with different flavors like chocolate, cinnamon , vanilla and berries. You may even add peanut butter and banana or sweeten the soy milk with natural sweeteners like dates and honey. I have referred the recipe from here.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves : 4

Ingredients:
  • 1 cup soy bean
  • 6 cups of drinking water
Method:
  1. Rinse the soy beans and soak them in enough water for 1 -2 days, or minimum of 12 hours. After soaking time, you will see frothy top layer. Drain the soy beans and rinse them with clean water. Now add water to the bowl of drained soy bean and rub them to remove the outer skin.




2. Blend the soy beans with 6 cups of drinking water in a grinder jar until smooth. I did it in 2 batches.



3. Strain the blender mixture using a muslin cloth . Pour the liquid extract in a sauce pan. You will be left behind with a sticky pulp called okara in the cloth. I used it  as manure for my kitchen garden as i did not have any recipe to use it as food. But okara can be used in making crackers, muffins and other baked foods.




4. Add 1 cup of drinking water to the strained liquid and place the sauce pan on gas stove over high heat and allow it to boil. Keep stirring to skim the foam. Now simmer it for another 20 minutes while stirring occasionally.



5. Put off the flame. Let the soy milk cool a bit. Now strain it through a strainer and you are done. Soy milk is ready to be served. You can add sweetener of your choice and serve it plain or blend it with cocoa powder or some fruit to add flavors. Soy milk can be stored up to 5 days on refrigeration in a sealed container.



 Recipe Notes:
  • Homemade soy milk can be stored in  sealed containers for up to 5 days on refrigeration.
  • You can flavor your soy milk with different flavors like chocolate, cinnamon , vanilla and berries. You may even add peanut butter and banana or sweeten the soy milk with natural sweeteners like dates and honey.
  • The leftover pulp after grinding the soy bean can be used in crackers and baked food or just use it as a manure in your kitchen garden.
Sending this recipe of homemade soy milk to #164 th #FoodieMondayBlogHop with #Beanpower as the theme for the week.
                                                     
If you ever try this recipe, do share your feedback with us in the comment section below. 


Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more soy bean recipes, do check out my following blog posts

                              

                               

                              

                              


Saturday, 29 September 2018

Beetroot Pachadi / Kerala Style Beetroot Yogurt Curry Recipe


Beetroot Pachadi is a healthy delicious side dish from Indian state of Kerala. Made with cooked beetroot, coconut and plain yogurt , it is usually served on special occasions and festivals and is an integral part of Onam Sadya. The recipe is very simple and easy to follow. Beetroot pachadi has a very appealing color and tastes great with steamed rice.


I love simple yet flavorful yogurt based dishes. South Indian pachadi is similar to the North Indian raita. An onion garlic free ,comfort food with distinct coconut flavors , beetroot pachadi is one of the best ways to include the healthy beetroots into our daily diet.


#Kerala Cuisine was this month's theme for Facebook group, Shhhhh Cooking Secretly Challenge. My partner for this theme, Poornima Porchelvan blogs at poornimacookbook.com. Do check out her space for some lovely recipes. She gave me ginger and yogurt as my two secret ingredients, and i cooked this flavorful and aromatic beetroot pachadi using them. In return , i gave Poornima, coconut milk and green chilies as her secret ingredients.

                                             

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 3-4

Ingredients:
  • 1 cup , peeled grated beetroot
  • 1 cup curd
  • 1/4 cup fresh scrapped coconut
  • 1 green chili
  • 1/2 inch ginger piece
  • 1/2 teaspoon mustard seeds
  • Salt to taste
  • 1 tablespoon coconut oil
  • 1 sprig curry leaves

 Method:
  1. Add the grated beetroot with 1/2 cup water and salt to taste in a pan. Cover cook the beetroots until they are soft and cooked well and all the water has been evaporated.



2. In a grinder jar, grind scrapped coconut, ginger and green chilies to a paste without adding water.
Add this paste to the cooked beetroot and stir well.



3. Whisk the curd well using a wire whisker until it is smooth , and without any lumps. Put off the flame and add the whisked curd to the beetroot coconut mix. Stir well. The dish will turn into a gorgeous pink color .




4. Lastly , heat the coconut oil in a small wok . add mustard seeds to it. Once the seeds splutter, add curry leaves to it and pour this tempering over the raita. Serve the beetroot pacahdi with  steamed rice and enjoy with your loved ones !



  Recipe Notes:
  • Whisk the curd well before adding it to the pachadi.
  • Add  curd only after the gas has been put off or there are chances that curd mught curdle and spoil the whole dish.
  • You may increase the quantity of green chili if your prefer spicy taste to the pachadi.
  • Use coconut oil for tempering if you are looking for the authentic taste of the pachadi.

If you ever try this recipe, do share your feedback with us in the comment section below. 

Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more beetroot recipes, do check out the following posts from my blog
                                          
                                            
                                            
                                             


Sunday, 23 September 2018

Falahari Kaddu Ki Tikki / Pumpkin Pattie / Navratri Fasting Recipe


Kaddu ki tikki is a healthy delicious vegetarian cutlet or pattie . Made with spiced pumpkin and potato mash , these pattie are coated with sesame seeds and shallow fried in ghee until they turn crisp and golden brown in color. Falahari means satvik food which can be had while you are fasting. The recipe to these crunchy tasty cutlets is very simple and requires only few basic ingredients. Whether you are fasting or not, they make up for a filling and nutritious snack and can be had with any dip of your choice. Here, since it is a Navratri fasting recipe, i have served it with Peanut Yogurt Dip.


Pumpkin is a highly nutrient dense food . It is rich in vitamins and minerals but low in calories. Pumpkin is versatile and can be used in a number of ways in cooking . It can be incorporated in our daily diet in the form of soups, curries, bakes, purees, and much more. Here in this pattie, boiled pumpkin and potato are mashed and mixed with spices , herbs and lemon juice. If not making for fast, chickpea flour or bread crumbs can be added to the spiced mash . Here i have used powdered barn yard millet. You may use amaranth flour or water chestnut flour for binding instead , if you wish. Small balls of the formed dough are flattened to form a pattie. Best part is that you can prepare the pattie before hand and refrigerate it. Finally coat it with white sesame seeds and shallow fry in ghee until it turns crunchy and golden brown in color.


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 8

Ingredients:
  • 1 cup red pumpkin chunks (peeled and seeds discarded)
  • 2 medium size potatoes
  • 1/4 cup barnyard millet flour
  • 2 green chilies
  • 1/2 inch ginger
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon crushed black pepper 
  • 1/4 cup fresh coriander leaves. chopped
  • 1  teaspoon lemon juice
  • 2 tablespoon white sesame seeds
  • Rock salt to taste
  • Ghee for shallow frying the pattie
Method:
  1. Cook the pumpkin chunks and potato in a pressure cooker . I have taken pumpkin pieces in one container and the halved potatoes in another and placed one over the other in a pressure cooker and cooked for 2 whistles and simmer for another 5 minutes. We are looking for well cooked veggies that are soft and can be easily mashed.

2. Allow the veggies to cool down. Drain the pumpkin. Use the water if any in soups or dal. Peel the potatoes. Take the boiled potatoes and pumpkin in a mixing bowl and mash it with a potato masher.


3. Crush ginger, green chilies and cumin seeds together and add it to the mash along with freshly crushed black pepper, rock salt and Barnyard millet flour. Mix everything well. Add lemon juice and chopped coriander and combine the mix into a dough ball.



4. Divide the mix into 7-8 equal portions and roll each portion between the palms and flatten to make a pattie. Arrange all the pattie on a plate and refrigerate it for 10 minutes ( if you have time) so that the pattie hold the shape well and do not crumble while shallow frying.


5. Now take the white sesame seeds in a plate and press each pattie over it from both sides so that the seeds coat it. Now grease a skillet with ghee and heat it over medium flame. Place the pattie over it and driizzle more ghee and shallow fry until they turn golden brown. Flip them carefully and cook until they turn crisp from both sides.



 6. Serve the delicious kaddu ki tikki with Dahi Shengdana Chutney / Peanut Curd Dip or any other dip of your choice.


  Recipe Notes:
  • If not making for fast, chickpea flour or bread crumbs can be added to the spiced pumpkin and potato mash  to make the pattie.
  • You may use amaranth flour or water chestnut flour for binding instead of barnyard flour.
  • The tikki can be served with any dip of your choice.
  • Best part is that you can prepare the pattie before hand and refrigerate it until use. Just coat the pattie with sesame seeds and shallow fry until they turn crunchy and golden brown from both sides.
Sending this delicious and healthy Falahari Kaddu ki Tikki recipe to the #163rd #FoodieMondayBlogHop where the theme for the week is #PumpkinTreats.

                       


If you ever try this recipe, do share your feedback with us in the comment section below. 

Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more Pumpkin recipes from my blog , checkout the following links:

                                     
                                    
                                    


poonambachhav.blogspot.com