METHI SOYA CHOPS
Ingredients:
1 cup fresh fenugreek leaves – methi
3 cloves chopped cloves
2 tsp green chillies paste
Salt
1 cup cooked peeled mashed potatoes
1 cup fresh bread crumbs
3 tsps rice flour
Ingredients for the soya granules
1 cup soya granules
1 tsp ginger garlic paste
Salt
1 tsp red chilly paste
1 tbsp curry powder
2 tbsps oil
Oil for deep frying
Soak the soya granules in warm water for 15 minutes. Drain out all excess water. Heat oil in a pan and cook the soya granules by adding the granules to the oil. Mix in the spices and pastes. Mix well and cook over medium heat for 2-3 minutes on medium heat. Remove and place in a mixing bowl. Now mix in all the other ingredients into the cooked soya including potatoes, bread crumbs and spices and pastes and fenugreek leaves. Mix with your fingers to blend all ingredients together. Divide the mixture into small portions. Shape each portion into a round tikkie. Deep fry in hot oil a few 2-3 tikkies at a time. Fry till golden brown on both sides. Serve hot with salad or chutney. A very healthy snack.
FISH IN FRESH METHI AND CORIANDER
Ingredients:
6-8 piece of fish. We have used Rohu fish
Salt
2 tsp turmeric powder
2 tbsps mustard oil
2 tbsp coriander powder
2 tsp roasted cumin powder
3-4 chopped green chillies
4/5 cloves- chopped
Ginger chopped- small piece around half inch
2 cups fresh fenugreek leaves
1 cup fresh coriander leaves
3 chopped tomatoes
Sprinkle salt and half the quantity of turmeric on the fish pieces and leave aside for 10 minutes. Meanwhile, heat the oil and add the methi and coriander leaves together with ginger garlic and green chillies and cook on low fire for 2/3 minutes. Then remove half the quantity of the cooked leaves. Use the other half to spread on the bottom of the pan like a sheet. Lower the heat and place the fish pieces on this green leafy sheet. Now cover with the remaining cooked leaves, spices and the tomatoes. Do not mix. Cover with a lid and cook on low fire for 3-4 minutes. Then gently stir, but very gently, so that fish pieces do not break. Stir so that the spices mix into the lower layer of the leaves. At this stage if you want you could sprinkle 1 tbsp of extra oil. Cover once again with the lid and cook over low heat for 2-3 minutes. Serve with rotis or paranthas.
*********************************************************************
Readers
These are extraordinary times. All of us have to rely on high-impact, trustworthy journalism. And this is especially true of the Indian Diaspora. Members of the Indian community overseas cannot be fed with inaccurate news.
Pravasi Samwad is a venture that has no shareholders. It is the result of an impassioned initiative of a handful of Indian journalists spread around the world. We have taken the small step forward with the pledge to provide news with accuracy, free from political and commercial influence. Our aim is to keep you, our readers, informed about developments at ‘home’ and across the world that affect you.
Please help us to keep our journalism independent and free.
In these difficult times, to run a news website requires finances. While every contribution, big or small, will makes a difference, we request our readers to put us in touch with advertisers worldwide. It will be a great help.
For more information: pravasisamwad00@gmail.com