All posts by Sneha Modi

Hi! I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. SnehDeep’s Kitchen is a culmination of my exposure to different food habits as well as my passion of experimenting with food. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu.

Recipe – Soya Bean Chunks’ Manchurian

Recipe – Soya Bean Chunks’ Manchurian

IMG_2084

Prep Time: 5 minutes

Cooking time: 35 minutes

Serves: 3

Ingredients

  • Soya Bean Chunks: 1 Cup
  • Water: As required
  • Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped into thin slices
  • Green Bell Pepper: 1 medium sized, chopped into thin slices
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Green chili: 2, slit into 2 pieces lengthwise
  • Sesame seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili flakes: ½ teaspoon
  • Black Pepper Powder: ¼ Teaspoon
  • Spring Onion: 1 Tablespoon, chopped
  • Tomato ketchup: 3 Tablespoon
  • Soya sauce: 1 Teaspoon
  • Chili Sauce: 1 Teaspoon
  • Coriander leaves: 1 tablespoon

Method

  • Boil 4-5 cups of water in a pot.
  • In a pan, dry roast soya bean chunks for 5-6 minutes. Add the roasted soya chunks in the boiling water. Let it boil for 15 minutes or till soya chunks puffs up and cooked well. Drain the water and keep aside.
  • Heat another frying pan.
  • Add oil and heat it for 1 minute.
  • Add onion, ginger, garlic, green chili, bell pepper. Saute for 3-4 minutes.
  • Add tomato sauce, soya sauce, chili sauce, salt, black pepper powder, chili flakes, sesame seeds and spring onion. Mix well. Cook for 1 minute.
  • Add the cooked soya bean pieces.
  • Gently fold the sauce all over the soya bean pieces.
  • Cover and cook for 4-5 minutes
  • Turn off the heat.
  • Garnish with coriander leaves and serve hot.
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Recipe – Oats’ Upma

Recipe – Oats’ Upma

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Prep Time: 5 minutes

Cooking Time: 18-20 Minutes

Serves: 2

Ingredients

  • Instant Rolled Oats: 1 cup
  • Oil: ½ Tablespoon
  • Mustard Seed: ½ Teaspoon
  • Peanut: 1 Tablespoon
  • Onion: 1 small sized, finely chopped
  • Green Bell Pepper: ½ medium sized, chopped
  • Ginger: finely chopped, crushed or paste, ½ teaspoon
  • Green Chill: 1, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Mixed Vegetable: finely chopped 1 carrot, 4-5 green beans, handful green peas.
  • Water: 3 Cup
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Lemon juice: 1 teaspoon
  • Cilantro leaves: 1 Tablespoon, finely chopped

Method

  • Dry roast the oats until it turns light brown. Keep aside.
  • Heat oil in a pan, add mustard seeds and when it splutters, add peanuts, onion, green bell pepper, ginger. Sauté for 3-4 minutes or till onions are golden brown.
  • Add tomato and green chili. Saute for another 2 minutes.
  • Add mixed vegetables, water, salt and black pepper powder. Mix well and cover for 5-6 minutes or till vegetables are cooked well.
  • Add the roasted oats. Mix well. Cover the pan and let it cook for 4-5 minutes.
  • Remove the cover, and cook on low flame till water is absorbed.
  • Turf off the heat.
  • Add lemon juice and coriander leaves.
  • Mix well and serve hot.

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

IMG_9451

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4 Pancakes / Chillas

Ingredients

  • Banana Flour (Kele ka aata): 1 cup
  • Boiled Potato: 2
  • Curd: 2 Tablespoon
  • Water: 1 Cup or as required to make a thick batter
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Fennel Seeds (Saunf): ½ Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa/chilla

Method

  • Peel the boiled potato and mashed them.
  • In a bowl, add banana flour, salt, mashed potato, ginger, saunf, green chili, pepper powder, curd and coriander leaves. Mix well and using water make a smooth thick batter. There should be no lumps of flour. Whisk it well.
  • Heat a non-sticky tawa.
  • Once tawa is very hot, add 1 big ladle full of the batter and spread it to a 5-6-inch diameter circle.
  • Medium the heat, pour 1 teaspoon oil over it evenly and cover it.
  • After 2-3 minutes, flip it, pour ½ teaspoon oil and cover it.
  • After 2-3 minutes, remove the cover and increase the heat.
  • Roast it for another 2-3 minutes flipping both sides and making it crispy.
  • Remove and make other chillas.

Recipe – Vrat Wale Aloo Ki Subzi

Recipe – Vrat Wale Aloo Ki Subzi

IMG_9453

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 2

Ingredients

  • Boiled Potato: 4, medium size
  • Oil / Ghee: 1 Tablespoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch
  • Curry Leaves: 4-5
  • Water: 2 Cup
  • Vrat ka aata (Kuttu or Rajgira flour): 1 tablespoon
  • Rock Salt (Sendha Namak): 1 teaspoon or to taste
  • Black Pepper powder: ¼ Teaspoon
  • Ginger: 1 teaspoon, finely chopped
  • Green Chili: 2, finely chopped
  • Coriander Leaves: 1 Tablespoon, finely chopped
  • Lemon Juice: 1 Teaspoon

Method

  • Peel the boiled potatoes and cut into small pieces.
  • Heat oil/ghee in a pan and add cumin seeds. After 30 seconds, add curry leaves, ginger, green chili and hing. Saute for 30 seconds.
  • Add Kuttu flour (vrat ka aata)
  • Roast in medium flame for 2 minutes.
  • Add Potato pieces, water, salt, black pepper powder.
  • Mix well. Let it cook until the gravy starts to boil.
  • Medium the heat and let it simmer for 3-4 minutes.
  • Turn off the heat. Add lemon juice and coriander leaves. Mix well.
  • Serve with vrat ka paratha.