Soya Spinach Cutlets

The other day I wanted to make something different for our dinner. So I decided to make burgers. Next for once I listed out the things that I would need.

1. White sauce,

 2.  Onion rings, tomatoes lettuce,

 3. Cheese,

 4. Buns and the cutlets to go in the buns.

I had the salad ingredients so I decided to make the white sauce and the cutlets.

For the cutlets I used soya chunks and spinach and made them in the morning. 

By the time I came back from work the cutlets were all gone except 4 cutlets. “Two each for both of you” I was told.

These are the snaps of the leftover cutlets that I had with salad and green chutney that I whipped up to eat with the buns.

Ingredients:

1 bunch of spinach, washed, picked and chopped

1 pinch soda

7 Soya chunks

3 cloves garlic, crushed

1 onion finely chopped

1 tblspn tomato ketchup

1 tsp chilli powder (adjust as per taste)

2 potatoes, boiled, peeled and grated

Garam masala (optional) (I do not use this)

2 cups bread crumbs

Corn flour

Oil

Salt

Method:

1.       Heat sufficient water with a pinch of soda in a wide vessel and when it boils add the spinach. Keep a colander ready after 1 minute pour out the boiling water and spinach and immediately dip the spinach in ice cold water. This preserves the deep green colour of the spinach but as I did not have ice I used the tap water. Let the spinach dry.

2.       I added the Soya chunks in warm salted water. Squeezed them and soaked them again. (This I believe is a mistake should have boiled them.)Then after 15 minutes squeeze the chunks and since they were big I shredded them to a fine.

3.       Next in a kadhai/wok heat 1 tblspn oil add the crushed garlic and fry till brown.

4.       Add the onions and fry till translucent. Add the chilli powder, garam masala if you are using it. Stir.

5.       Add the Soya chunks and stir fry till the water evaporates.

6.       Add the spinach and stir fry for about ½ a minute. Then add the potatoes, salt. Mix well.

7.       Cool and add the bread crumbs. Adjust the salt.

8.       Mix well to form soft dough. In case it is sticky add the cornflour and mix well.

9.       Make balls and flatten them.

10.   Shallow fry them with a little oil on a tava till reddish in both sides.

11.   Keep aside.

“Bibbe Che Bhaji” or “Biya Bhaji” the traditional way!

Finally after a long time I have followed a recipe to the last possible instructions.

When I posted “Bibbe Che Bhaji” in Makkhani gravy Rupali from RecipeGrabBag asked me if I have the traditional recipe.I decided to ask the Expert-- Kaki, my husband’s best friend’s mother.

Kavli Kai or Karvandan che Chutney

Kavli Kai or Karvand  in Kannada and Marathi respectively is  one word has a lot of memories associated with it.

The chutney was the first time I ground something that to on the grinding stone. 

When we used to go the neighbouring colony to play there was “Karvand” bush and all of us use to pluck them and eat these fruits.

Amma used to make some kind out of this I just have a hazy memory of these berries being pricked and then were cooked in the sugar syrup. Only the berries were red and white.

And on our way to Dharwad our native place Pappa used to buy the ripe fruits called Kavli Han in Kannada which are black in colour but sweet and tasty too!!

How I miss those days!!

When I saw the raw Karvand in the market I was excited and not sure of its reception home I brought one measure from the lady.

The chutney is to be made just like Mango chutney the recipe of which is here. Only remove the stalks of the karvand I am not sure you can eat them.A white milky sap oozes out but that is okay.

Taste great with anything !

After I made the chutney I could not stop myself so I had it thus!!

Raw Mango in Salt

We have "Amli" and "uman" that is raw mango preserved in brine and fish curry with rice at Kaki's place.

Before I made these beauties I rang her up to confirm the method.

 Her Daughter-in-Law Sharayu(she is my friend too)  brought the stones and guided me as to arrange the mangoes in salt. Thanks Sharayu you are great.

Since I did not have a big enough plastic tub to accommodate these raw mangoes and the stones to weigh them down  I put them in the big strong plastic bag. 

 8 days under the rock and these are ready.Then transferred them to the bottle.. For 30 mangoes I used a bit more than 1/2 kg of coarse salt.

Serve with rice, steaming hot,daal, pickle and papad tastes as good!!