{GUEST POST} (3) – BY KRITHI OF KRITHIS KITCHEN
The third guest writer on Prathi Ruchi is Krithi of Krithis Kitchen, well known for her exquisite yet simple dishes, neatly presented. Her passion and love for food and cooking, particularly healthy & home style food, is evident in her collection of nutritious, tasty recipes. And not to forget her series of event – Serve it and many more that were huge hits!
Thank you Krithi for contributing this healthy yet unique and novel recipe on Prathi Ruchi..
NOW OVER TO KRITHI
I love getting invited to other people’s places. I mean, who doesn’t? Today I am going to Prathima’s place as a guest. Blogging has extended my boundaries to meet new people and to get to know new cuisines. Prats (as she is fondly known) is a dear blogger friend of mine. We became close with emails and online chats. She is a sweet and genuine person with a passion for cooking, the thing we share. I also admire the way she almost never gets stuck up for words, a boon we bloggers crave for. Here, again I am stuck up without any words for her..
She is getting married in November and I wish all happiness in the next phase of her life. Wishing her a Happy Married Life and all Happiness!
Did you know that soy chunks make a great snack. A bowl of simple soy chunks stir fry will make me happy. It is like snacking without feeling guilty. Coming to this recipe, zunka was something which I have not heard of before I started blogging. As I said before, blogging has extended my boundaries and helped me getting to know various cuisines. Zunka is of Maharashtrian origin and is a simple to make tasty dish. I have already made Okra Zunka, but decided to bring in more flavour by adding dried methi leaves (kasuri methi) to the besan.
- Measurements in rice cooker cup
- Soy chunks (Meal Maker) - 2 cups
- Besan / chickpea flour - 1/2 cup - sifted
- Kasuri methi / Dried fenugreek leaves - 1 tsp
- Oil - 1 tbsp
- Fennel seeds - 1/2 tsp
- Onion - finely chopped - 1/2 cup
- Cumin powder - 1/2 tsp
- Chilli powder - 3/4 tsp (use 1 tsp if using kashmiri chilli powder)
- Salt - to taste
- Heat about 5 cups of water in a saucepan. When it comes to a rolling boil, remove from heat and add the soy chunks. Cover and set aside for 30 minutes. Drain and squeeze the excess water and repeat rinse and squeeze with three exchanges of water.
- Crush the kasuri methi between the palms of your hands and mix the powder with the besan with a pinch of salt.
- Heat oil in a non-stick kadai and add the fennel seeds. After about half a minute add the chopped onions and saute until soft. Add the spice powders and mix well. Now add the soy chunks and mix well. Spray some oil if needed.
- Mixing once every minute cook the soy chunks in medium heat for 5 minutes.
- Add the besan mixture little by little and continue to mix and allow to roast. Do not overmix, and spray oil as needed for a crunchy crust.
- When the raw smell of the besan disappears, remove from heat.
- Serve as a side or a snack.
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