Baked Soya Bread Cutlets

Its been a while I prepared some baked snacks. As I have mentioned before, I prefer baking to deep frying. Soya chunks cutlet was in my mind from long time. Finally yesterday I prepared the soya and bread cutlets. I like soya chunks rather than the soya granules. You can use soya granules if you want. But I pulsed the soya chunks in the blender and made a mixture of it which helped to make cutlets easier. Soya is rich in protein and I added some veggies too. Baking made it more healthy. Enjoy these soya bread cutlets with a hot cup of coffee or tea !!

What you need?

1 cup Soya chunks

5-6 Bread slices

1/2 cup finely chopped Onion

1/2 cup finely chopped Vegetables of your choice

1/2 tsp Cumin seeds

1 tsp Ginger-Garlic paste

1/2 tsp Chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam masala

a few Coriander leaves chopped

1 tsp Oil

Salt

Lime

How to prepare?

Boil 3-4 cups of water. Add soya chunks to the water and let it cook for 5-10 minutes.Drain the water and allow it to cool. Gently squeeze out the water from the soya chunks. Put them in a blender and pulse it 5-6 times and you will get a coarse mixture of the chunks.

Heat oil in a pan. Splutter cumin seeds. Add the onions and ginger-garlic paste. Saute until the onions turn pink. Now add the veggies and saute until they are almost cooked. Add the soya chunks mixture, salt and the spices-chilli powder, coriander powder and garam masala. Saute for 2-3 minutes and finally add the coriander leaves. Sprinkle some lime juice if you desire. Keep this mixture aside and allow it to cool.

Preheat the oven to 350F. Line a baking tray with aluminium foil.

Take each bread slice, dip in water and squeeze out the water. Add these bread slices to the soya-veggie mixture  and  mix well to form a dough. Make small balls out of it, flatten them, apply a little oil on both the sides and place them on the tray.

Bake for about 25-30 minutes until they turn brown. Flip them after 20 minutes or so. All ovens vary and so keep an eye on the oven. Serve warm with tomato sauce.

Makes about 10-12 medium size cutlets.

Sending this to the following events:

Fast Food, not Fat Food  event at Vardhinis Kitchen, hosted by Vardhini, an event initiated by Priya of Now Serving

Only- Baked event happening at Tamalapaku, hosted by Harini, an event started by Pari

Healthy Snacks event hosted by Deepthi at Good Food recipes.

Cook it Healthy-Proteinicious event happening here.

Vermicelli Pulao

It feels great to be back to blogging after a short break. Thank you  for your wishes for a good time.....yes, sure I enjoyed a lot with my family and friends. The days went so quick and I wished that our vacation would extend for a couple of days more :). After the long journey, I was busy unpacking and cleaning up the house yesterday. So I was very lazy to cook for dinner. Then I thought of making something quick and prepared the Vermicelli pulao. This is indeed an easy pulao, very flavourful and delicious one.

What you need?

1.5 cup roasted Vermicelli

1/2 cup chopped Onion

3/4 cup Vegetables of your choice

1/2 tsp Cumin seeds

1 tsp Ginger-Garlic paste

1 tsp Ghee/Oil

1 tbsp broken Cashews

2.5 cups Water

Salt

Spices:

1/2 tsp Chilli powder

1/2 tsp Fennel seeds powder ( dry roasted and powdered)

1/2 tsp Garam masala

1/2 tsp Cinnamon powder

1/4 tsp Turmeric powder

1/4 tsp Cardamom powder

How to prepare?

Heat oil/ghee in a pan. Splutter cumin seeds. Add cashews and let them get slight brown. Now add ginger-garlic paste and then the onions. Saute until the onions turn pink. Add the vegetables and saute until they are cooked. Now add all the ingredients listed under Spices and mix well. Add the water and when it boils add salt. Finally add in the vermicelli and mix well. Cover and cook on a medium flame until all the water is absorbed and the vermicelli is cooked. Garnish with coriander leaves.

Serves 2-3

Notes:

* I have used roasted Vermicelli here. If you are using plain Vermicelli, roast in ghee or oil until they turn slight brown.

* You can use green chillies instead of chilli powder.

* Vermicelli and water ratio may slightly vary depending on the brands. You can check for the packet directions. (I have used MTR roasted vermicelli)