Avocado - Soy Flour Rotis

This is going to be my final day "Fruit" themed entry for blogging marathon #9. Check what other marathoners are cooking today.
So far, I blogged the following recipes with "Soups/Salads" theme for the first round and "Cooking with Fruits" for the second one.

1. Broccoli - Cheese Soup
2. Black-eyed Peas Soup
3. Corn Soup
4. Cracked Wheat Salad
5. Custard Fruit Salad
6. Black bean - Carrot Soup
7. Tomato - Basil Salad

1. Lemon Gojju
2. Strawberry Yogurt
3. Jackfruit Halwa
4. Eggless Apple Cake
5. Eggless Mango - Semolina Bread
6. Fruit Salad with Mango Sauce

Now to avocado - soy flour rotis. I sometimes add avocado to the roti dough since it adds softness to the rotis. This time in went the soy flour as well to make them more nutritious. The result was yummy rotis that were softer even by the next morning. Rolling is not difficult with the soy - wheat flours combo but the edges would be jagged. Do not worry about not getting perfect shaped rotis, the softness compensates it. :) And I feel that a spicy curry masks the flavor of soyflour (in case if it is noticed). Or the quantity of soy flour can be reduced  to 1/2 cup.

Ingredients for 10 rotis:
1 Avocado
1 cup Soy flour
1 cup Wheat flour (atta)
Salt to taste
2 Tbsp cilantro leaves + 1 tsp cumin seeds (optional)
Oil to toast the rotis

Method:
* Peel the avocado, remove the seed and cut into chunks.
* Add the avocado and about 1/4 cup water to a food processor / blender and puree it.
* If using the processor. add the flours, cilantro, cumin seeds and salt to the avocado and pulse it a few times so that the whole mixture combines. Transfer the dough from the food processor to a mixing bowl, add a few Tbsp of water if needed and form a firm, rollable dough. Cover and let it rest for atleast 30 minutes. If you used the blender to puree it, add this to a bowl, combine the flours and work with the dough with your hand.

* Divide the dough into 10 portions and shape each one into a ball. Take one dough ball, flatten it slightly and roll into a circle as thin as possible.
* Heat a shallow pan / tawa and toast the rolled out dough circle flipping in between and adding 1/4 tsp along the edges. Toast until it  appears cooked and there are brown spots on either side.
* Repeat the same with the remaining dough. Serve with some spicy curry.
This is going to Susan's MLLA, 40th edition hosted by me this month.

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Aloo - Soya Korma

Soybean products are undoubtedly, the most efficient source of vegetable protein in the food world. They are good meat substitutes as well. It is therefore beneficial for vegetarians / non vegetarians alike to include them in their meal plan on a regular basis.
A few months back, for a change I bought a box of textured soya protein instead of my regular soy chunks from my local Indian grocer. To people who have not heard the term, Textured soya protein (TSP) is made from defatted soy flour. It is high in protein (50%), low in fat and sodium. It is also a good source of of fibre and isoflavones. They are flaky as seen in the picture. These flakes are quick to cook and need hydration before usage. They are almost neutral in taste and can therefore be added to any dish. (Info from WIKI)
I replaced soya chunks with TSP in korma. TSP flakes give texture to this dish and the final product was a hit in my family. I am going to include this more in my diet. Here is a nutritious side dish, rich in protein, calcium and vitamins.

Textured Soya Protein with veggies

Ingredients:
Baby white potatoes, peeled - 12
Textured soya protein (TSP) - Heaped 1/4 cup
One big sized tomato or 1/4 cup tomato paste
One big onion, chopped fine
Frozen peas - 1/4 cup
Ginger (grated/finely chopped) - 1 tsp
Coriander leaves, finely chopped - 1 Tbsp
Sesame seeds - 1 Tbsp
Poppy seeds - 1 Tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Cloves - 4
Cardamom seeds from two pods
One inch pieces of Cinnamon - 2
Chillie powder & Salt - Accordingly
Turmeric powder - 1/4 tsp
Yogurt - 3/4 cup
Evaporated milk - 1/4 cup (I had to use my evaporated milk. It can be substituted with cream)
Oil - 2 Tbsp
(Garlic can be added to the above recipe)

Method:

• Soak TSP in hot water for about 15 - 20 minutes. By the time, they would be more than doubled. Squeeze all the water out of it and keep the TSP aside.
• If not using tomato paste, put the tomato with little water in a microwave and cook it. Let it cool and then grind it into a puree. Save it.
• Add sesame seeds, poppy seeds, coriander, cumin, clove, cardamom, cinnamon to a small pan and dry fry them on low heat till they turn light brown. Remove from flame and let them cool a bit. Then grind them into a fine powder.
• Add the ground spices, chillie powder and salt to the yogurt and whisk it till smooth.
• Mean while, heat oil in a pan and add ginger and onion to it. Fry the onions on low flame, till they turn brown, add the soaked TSP and fry for a couple of minutes. Then add the yogurt mixture, potatoes and add any water if needed. Let it cook on low to medium flame till the potatoes are fork tender. Alternatively, You can add this mixture to a pressure cooker and cook it till you hear one whistle.
• Then add tomato paste, frozen peas and the evaporated milk to the potato - TSP mixture. Adjust the amounts of salt and chili powder now, if needed. Simmer it for about five minutes. Turn off the stove.
• Garnish with chopped cilantro.
• Serve with rotis / tortillas.

Recipe idea from the cookbook 'Indian flavor'

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