Soy Chunks - Meal Maker Balls

 These Soy chunks or Meal Maker is easy to cook. It contains protein and have no fat in it. These chunks are also used in making of the  pulao's , vegetable curries etc. It is also called as Soy meat as it tastes like meat. This Soy Chunk snack recipe is easy to make and tastes good too. You can freely adjust the flavorings and seasonings according to your choice. So, lets start making some cheating meat balls :p

To Make This Recipe You Will Need :

Soy  Chunks
200 Grams
Red  Chilli  Powder
1 Tablespoon
Coriander  Powder
1 ½ Teaspoon
1 Teaspoon (or ) To taste
Ginger  garlic  paste
1 ½ Tablespoons
Garam  masala
½  Teaspoon
Chicken  masala
½  Teaspoon
2 ½ Cups ( or ) as required
As  required
As  required  to  deep  fry the balls
Red food colour
Pinch (optional)


Method : 
 Soak the Soy chunks in the water for about 30 minutes. 
After 30 minutes, the hard Soy Chunks becomes soft. 
Squeeze out the water from the Soy chunks and add all the spices .

*** Squeeze out  85-90% of water. Do not squeeze out the water completely because it may give dried effect.

Now make a smooth but thick besan batter and add colour* (optional)*
Dip the Soy Chunks in the besan batter and fry them in the oil for 2 to 3 minutes or until done . 

And You're done!

***  You can also boil the Soy Chunks, squeeze, dip in the batter and fry.

Potato Bread Balls

Potato Bread Balls was my first snack which I tried during my Schooling. Spicy Potato mixture goes into a slice of bread as stuffiing, firmly sealed with the bread slice and deep fried in the oil. In this recipe you can add other favorite veggies or cheese.But for today I made these balls simple. So lets make some Potato Bread Balls ! 

 To Make This Recipe You will need :

8 Slices
Potatoes ( Boiled & Peeled)
5 (Medium sized)
Red chilli powder
1 Teaspoon
Coriander  Powder
1 Teaspoon
Turmeric  powder
Less than ½ Teaspoon
Jeera  Powder
1 Teaspoon
Accorting   to taste
Coriander  leaves
As  required
As required  for deep frying
As required  to wet the bread slices

Method :

Firstly mash the boiled Potatoes and add all the ingredients except oil, Bread and water. Mix everything well.

Make Potato Balls which fits in the Bread slices easily.

 Next slice the edges of the bread slices and wet the bread slices by dipping the bread slice on one side in  water slightly and swiftly remove and squeeze out the water by pressing between both palms.

Now place a potato ball in the slightly moistened Bread slice and cover it from all ends to form into a Ball

** Do not over wet the Bread slice. It will get mashed when you over soak the slice. 

Now fry these Balls in oil on medium flame until golden brown.

And You're done :) 

*** You can adjust the seasonings according to your taste!


Chicken Biryani (Kacchi Biryani Style)

Biryani is a rice based dish mostly with aromatic basmati rice cooked with meat or vegetables and spices. Biryani is originated in Persia and was brought to South Asia by the travellers and merchants to the Mughal Empire. It is the most popular dish in Mughal's Kitchen. As you can see I've mentioned "Kacchi Biryani Style" which means Cooking rice with "Raw Meat". Its  fully  packed with  flavours .Today, you may not belong to Mughal's Tribe but you can definely enjoy Mughal's staple food "Biryani".  So lets start making Chicken Biryani!!

To make Biryani I have divided the recipe into 3 parts for easy understanding.
 First part is about marination of the Chicken.
Second Part is about Cooking basmati rice.
Third part is about layering the rice simultaneously infusing it with extra flavours.

So, for the first part you will be needing the following ingredients :

1 Kilo
Mint  leaves puree
1/3 rd  Cup
Coriander leaves puree
1/3 rd Cup
Green  chilli  paste
2 Tablespoons
Medium sized onions
Turmeric  Powder
½ Teaspoon
Biryani  masala powder
½ Tablespoon
10 Tablespoons
Ginger-garlic  paste
4 Tablespoons
1 ½ Tablespoons (or) to taste
Lemon Juice
1 ½ Tablespoons
Red chilli powder
2 Tablespoons

After Setting up all the ingredients, start adding them to the cleaned-washed and gently pat dried chicken and marinate the flavouerd- spiced chicken for 1 hour. (You can mix all the ingredients first, check taste and add your choice of spices according to your taste and then add it to the chicken)
***Add only half part of the fried onions to the chicken marinade.

*** Here in the Picture I used only 3 Tablespoons of curd. Later I added 7 Tablespoons which has given me good consistency of the marinade.

 Second Part : Cooking The Rice 
For this You will need the following ingredients :

Basmati  Rice
1 Kilo
Shah Jeera
1 Teaspoon
Cinnamon  sticks
As required
3 Tablespoons

Here I have used basmati rice ( India gate)

Soak the basmati rice in the water for about 15- 20 mins
Next, take a big rice pot and add oil to it.
To the hot oil add all the spices including the salt. Let the spices splutter for few seconds and add the soaked rice(with the water) to cook the rice partially.
Add rice and cook until its 70% done
Strain the rice using a colander and the second part is done!! 

***Water should be salty so that when rice gets half cooked it gets good flavour from spices and gains taste value from salt.
***Water quantity is not measured in this case because we are straining the rice in the end. So basically you need to add more quantity of water than the rice.

Third Part : Layering of Rice on Spiced- Flavoured Chicken
For this you will need the following ingredients : 

Mint Leaves
1 cup ( Approx)
Yellow Food Colour
½ Teaspoon
Biryani Masala
As Required
Lemon Juice
As  required
More than ½ Cup
Fried  Onions
Half batch
Aluminium Foil
As required

In this stage all the required ingredients or equipment are  according to your own choice. you can adjust adding the ingredients more or less. (For example : I have taken more Lemon juice than that of  in the picture) 

Here I have mentioned Fried Onions.( Use the left over half batch which we saved after marinatig our chicken)
Also I have mentioned oil ( use the oil which you have used to fry the onions)

To start of the Third part 
Firstly mix 2 to 3 Table spoons of water to the yellow food colouring.
Now Layer the half cooked rice on the marinated chicken
Next add mint leaves,fried onions, sprinkle biryani masala, spoon the lemon juice and again layer it with the rice. Continue this process until the rice ends up.

To the last -final layer of rice add mint, onions, lemon juice, biryani masala , oil and food colouring.
Cover it with aluminium foil and lid and cook the biryani on high flame for 15 minutes. By this time you should be getting steam from the sides of the lid. 

Now take a tawa and place it beneath the rice pot, lower the flame and cook it for another 15 minutes. 

And You are done!!! :) :)