Beauty Health for Life

There were some leftover cooked soyachunks after preparing these low fat soya aloo kofta,i simply went making this pinched fritters aka killu pakodas with homemade barley flour with usual spices along with those leftover soyachunks.For making barley flour yourself at home,just simply dry roaste pearl barley and grind as fine powder, finally sieve it to get the barley rava and barley flour.Ill be posting soon a upma with barley rava and an another interesting savoury snack with barley flour as am gonna make as diwali special.

Coming to this pinched fritters, i mixed gram flour,rice flour and barley flour together for making these crispy beauties. Grounded soyachunks with onions turned this fritters simply awesome,addictive and flavourful. If you make these fritters at home,am damn sure you will keep on munching them, yep its quite hard to stop munching this delicious pakodas.Sending this fritters to my own event CWS-Barley guest hosted by wonderful Roshni.


1cup Soyachunks (cooked & grounded as coarse paste)
1no Onion (big & chopped finely)
1/4cup Barley flour
1/4cup Gram flour
1tsp Ginger(grated)
1/2cup Rice flour
2nos Green chillies (chopped)
1/2tsp Fennel seeds
Chopped coriander leaves
Curry leaves
Salt
Oil for deep frying

Take the coarsely grounded soyachunks,chopped onions, barley flour, gram flour, rice flour,grated ginger, chopped green chillies, fennel seeds,curry leaves and chopped coriander leaves with enough salt.

Mix everything well,springle some water and turn everything as a thick dough.

Heat oil for deep frying.

Take a golf balled size batter and pinch gently a small quantity of this dough and drop gently to the hot oil, fry until they turns crispy and golden brown..

Enjoy hot with a cup of coffee..

Parathas, my lil ones favourite. If they are stuffed with paneer, he can have it even everyday, obviously i do prepare parathas quite often for our dinner.Soyachunks,he just hate it usually ill always mask this protein packed soyachunks in most of the foods i cook. Everytime, i have to break my head to feed him,few days back for our dinner,i prepared this fantastic stuffed parathas with soyachunks and paneer.

When i served this stuffed parathas for his dinner, he just enjoyed thoroughly without asking any question about the stuffing, i just revealed the addition of soyachunks once he finished his parathas. For my surprise,he told that he loved this paratha and asked me to prepare it quite often.Watelse a mom need,am sharing this recipe for this weeks blogging marathon as i choosed kids delight-lunchbox as theme.You can pack this nutritious parathas for your kids lunch as this paratha doesnt even need a side dish to enjoy. You can also add veggies to make this parathas more healthier too.Check out the blogger running this 24th edition of blogging marathon here.

For Soya Paneer Stuffing:
1cup Minced soya granules (cooked)
1/2cup Grated paneer
2nos Onions (large & chopped finely)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/2tsp Chilly powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the onions,chopped green chillies,saute until the onions turns transculent..

Add the cooked soya granules,salt,red chilly powder,garam masala powder,cook everything in simmer until the masala turns thick.

Add the grated paneer and cook for few more minutes.

Finally add the chopped coriander leaves and put off the stove.

For Paratha:
2cups Wheat flour
1cup Yogurt
Salt

Mix all the ingredients for paratha as a soft and smooth dough(add water if needed),keep aside for half an hour..Make 10-12medium sized balls..

Roll the dough as small circle,keep a small ball of the already prepared soya paneer stuffing.

Close the edges of the dough,dust with enough flour and roll the dough as a paratha..

Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked on both sides..

Enjoy warm with your choice of side dish..

Here starts again a week of blogging marathon, this weeks theme is going to be Kids delight-Anniversary special, actually Srivalli proposed this theme coz her Spice your life is celebrating its 4th blog anniversary. Congrats Srivalli, way to go. Wishing you many more beautiful years in this blogsphere. For the first day of blogging marathon, am posting this wonderful and very interesting masal vadas i prepared few days back for our snacks. Dont get shock on reading this post title,yep this vadas goes for cooked soya chunks aka meal maker with soaked and grounded chickpeas.

Actually i want to make some crispy vadas with soya chunks since a long, but finally i tried this vadas along with chickpeas instead of channadal, oh boy these crispy beauties are super addictive. Kids at home simply enjoyed having this yummy vadas and seriously we couldnt able to stop with one. They were super addictive, serve these vadas with a cup of tea for your snacks also as a starter.Check out the other marathoners running this 20th edition of blogging marathon here.Sending this addictive crispy vadas to Srivallis Kids Delight-Anniversary Potluck Party and to my own event CWS-Chickpeas guest hosted by Kavi of Foodmania, to Pritis Festive Food Ganesh Chaturthi.



2cups Chickpeas (soaked overnite)
1/2cup Soyachunks/Meal maker
1no Onion (chopped)
3nos Green chillies (chopped)
1tsp Ginger (chopped)
2nos Garlic cloves (crushed)
1/2tsp Fennel seeds (crushed)
Few Curry leaves
Few Coriander leaves (chopped)
Salt
Oil for deepfrying

Cook the soyachunks in hot water and drain the excess of water, squeeze out the water and keep aside.

Grind the chickpeas without adding water, if its too hard to grind just springle few drops of water, finally add the cooked soya chunks and grind as a bit coarse paste.

Now add the chopped onions, chopped green chillies, ginger pieces, crushed garlic,curry leaves, chopped coriander leaves, crushed fennel seeds and salt to the grounded batter..

Heat the oil for deepfrying..make small balls from the vada batter and flatten them..drop gently the flattened vadas to the hot oil and fry until they turns golden brown.

Serve with a cup of tea of simply with coconut chutney.