Soya cottage cheese delights

Soya cottage cheese delights

This is an entry from Disha Khurana
for the Diwali Bash event. You can find her facebook page at https://www.facebook.com/VelvetyDecadence.
Ingredients
Soya granules – 1 cup (soaked for 3hrs)
Paneer (Cottage cheese) – 150 gms (Grated)
Potato – 1 medium(boiled)
Cheese – 2 cubes (grated)
Ginger-garlic-green chilli paste – 1 tbsp
Salt – to taste
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Garam masala – 1tsp
Amchur – 1 tsp
Lemon juice – 1 lemon
Pav bhaji masala – 2 tsp
Coriander – 2 tbsp (coarsely chopped)
Onion - 2 medium size
Rawa/Suji/Semolina – ¼ cup

For Coating
Yogurt – 3 tbps
Cornflour – 2 tsp
Water – 1-2 tbsp
Salt to taste
Green & mint chutney – 1 tbsp OR
Combination of tomato ketchup, tabasco & schezwan sauce
Bread crumbs (For coating)

Instructions

1. Rougly grind the soaked soya granules but not in a complete paste form
2. In a bowl, mix soya granules, paneer, cheese, potato onion, coriander, ginger-garlic-green chilli paste & combine with a spoon
3. Add all the spices including the lemon juice (You can adjust the quantity of spices as per your taste)
4. Add rawa & combine well; if the texture is yet very wet, add a few more spoons of rawa.
5. Bind the mixture well & make either cutlets or round balls out of it.
6. Now in a separate bowl, whisk curd with cornflour, salt & water. This mixture should not be be very thick or very runny.
7. Add green chutney or combination of sauces to this curd mixture & mix well.
8. Dip the soya balls nicely 1-2 at a time in the curd mixture, coat with bread crumbs & keep aside.
9. You can bake them for 14-15mins till golden brown on 200C in an oven or pan fry in a non-stick pan or deep fry it. (They taste best when deep fried however one can choose healthier options)

Serve hot with green chutney/tartar sauce or any sauce of your choice.

Note – You can also add half cup grated carrots & drain out excess water to add more colour to it.
These can be prepared beforehand too, but add more rawa to the mixture if preparing in advance as with time they tend to become softer.
Also bread coating should preferably be done a few hrs before serving it.

Potato Halwa

From my sister Karpagam.


Ingredients
Potato = 2 big sized
Sugar – ½ cup
Ghee – 4 tsp
Saffron – 1 pinch
Badam essence -5 drops

Method
Pressure cook the potatoes and smash it without lumps

In low flame Boil water and add sugar to it and Watch for one-string consistency.

Now add the smashed potatoes to it and keep stirring continuously so it does not stick to the bottom of the pan.

Add ghee in intervals and keep stirring until the mixture thickens.

Finally add saffron and after cooling add badam essence to it

This will exactly taste like BADAM HALWA