Soya Nugget (nutri) Kebab Recipe...

Ingredients:

Soya Nuggets - 1 packet
Salt as required
Bread slices -2
Green chillies- 9-10
Corrainder leaves
Onions chopped -2
Garam masala- 1/2 tsp
Mango powder - 1/2 tsp
Pepper powder- 1/4 tsp
Roasted Cumin seeds- 1/2 tsp
Besan or Maida 1/2 cup
Chutney or sauce (serving suggestion)

Method:

1. Take soya nuggets.
2. Soak soya nuggets in hot salt water. Drain, squeeze and repeat the procedure twice.
3. Take bread slices, chopped onions, green chillies and coriander.
4. Make a paste of chillies, onions and coriander in a blender and keep aside.
5. Make a paste of boiled soya nuggets and bread slices in a blender.
6. Mix the green paste and soya nugget paste in a bowl.
7. Add salt, garam masala, cumin seeds, pepper powder and mango powder and mix well.
8. Shape the mixture into small round flattened balls or kebabs and slightly dab the kebabs in besan powder before frying to absorb any moisture.
9. Place the kebabs on the pan and shallow fry, turning sides, till golden all around, one at a time.
10. Serve the crispy kebabs hot with sauce or dip or chutney of your choice.

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Pressure Cooker Mutton Biryani Recipe...

Ingredients:

Basmati rice, 5 cups

Ghee 7 Tbs

Fennel powder,  2 Tsp

Cloves, 3-4 nos

Cinnamon, 1-2" long

Cardamom, 4-5 nos

Onion(chopped), 3 no

Green chillies, 2 nos.

Tomato, 2 large no

Ginger paste, 1 tsp

garlic cloves 4 no

Red chilli powder, 3 tsp

Coriander powder, 2 tsp

Turmeric powder 2 tsp

Salt to taste

Water, 3 cups

Mutton- 1/2kg

Curd 1 cup

Garam masala, 1 tsp

Water 4 cups

Method:

1.  Heat  2 tbsps ghee in a pressure cooker. 
2.  Add sliced onions, saute for 2-3 minutes. Add mutton and all the spices and fry for several minutes.
3. Add tomato paste and fry for 5 minutes.
4. Add green chillies and 4 cups of water.
5. Close the lid of the cooker and pressure cook upto 4 whistles or till meat is tender.
6. Open the lid of cooker and add fresh curd.
7. Add half cooked basmati rice and rest of the ghee and salt to taste and pressure cook again for ten minutes.
8. Remove from the heat and wait till the pressure releases. Gently fluff it up and mix properly.
9. Serve hot with raita or salad.

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