Soya Chunks Pulav

Ingredients

Basmathi Rice: 2 ½ cups

Water: 4 cups

Soya chunks: ½ cup

Onion: 1

Mixed vegetables with corn: 1 cup (I used carrot, beans, green peas and corn)

Ginger-Garlic Paste: 1tbsp

Lemon Juice: of 1 lemon

Bay leaves: 2

Cloves: 5

Cardamom: 4

Aniseed: 2

Cinnamon Stick: 2

Salt: needed

Butter/Ghee/Refined Oil: 4-6tbsp (you can use more ghee if needed)

Coriander leaves: few (optional)

Method Of Preparation

Wash and soak rice for about 1 hour. (Drain it after 1 hour)

Soak soya chunks in hot water to about 15-20 minutes. Then squeeze and wash well and keep aside. (Squeeze and wash well so as to remove the raw smell of soya chunks)

Heat butter/ghee in a pan add thinly sliced onion and take out when it turns golden brown and keep aside.

To the same ghee add the mixed vegetables, sauté for 3-4 minutes and take out from ghee and keep aside.

Then add the soya chunks to it and roast it for 4-5 minutes and take out from ghee.

Then add bay leaves, cinnamon, cardamom, cloves and aniseed to it and stir for a minute and add ginger garlic paste and stir for a minute. Then add water to it. When water boils add drained rice, roasted vegetables and soya chunks to it.

Add salt and lemon juice too. Close with a lid.

When boils lower the flame and stir occasionally till you get it done.

Switch off the flame and add fried onions and coriander leaves.

Serve hot with any kind of raita or any side dish as per your desire.

Soya Chunks Tikka

Ingredients

Soya Chunks: 1 ½ cup

Onion: 2 while frying+1 for marinating

Capsicum: 1 while frying+1for marinating

Tomato: 1 while frying

Coriander leaves:few

Oil: 4 tbsp

Marinade Masala to Grind

Onion: Half of 1 onion

Tomato: 1 small

Lemon juice: 2tbsp

Yogurt: 2tbsp

Kashmiri Chilli powder: 1 1/2tbsp

Garam Masala: 1tsp

Cardamom: 3 pods

Cumin seeds: 1tsp

Coriander leaves chopped: 3tbsp

Garlic: 3 cloves

Salt: needed

Method Of Preparation

Soak the soya chunks in hot water to about 20-25 minutes. Squeeze well while washing and wash thoroughly. Squeeze well and keep aside.

In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.

Blend this to a smooth paste.

Cut 1 onion and 1 capsicum into cubes

In a bowl take the blended paste, then add the soya chunks to it and mix well with hand. Then add the onion and capsicum cubes. Mix well again with hand.

Marinate to about 1 hour.

Cut the 1 onion, capsicum and tomato in cubes and keep aside.

Heat oil in a wide non stick pan, add in the marinated soya chunks.

Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with soya chunks and other veggies.

Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.

Keep in medium flame to about 5 more minutes until all are well mixed.

Switch off the flame and add chopped coriander leaves.

Note: it is important to use a non stick wide pan. Soya chucks have the tendency to absorb more oil so use oil less oil

Sending to EP Series hosted by Prathibha which is started by Julie at Erivum Puliyum

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Minced Soya Chunks Masala

Ingredients

Soya Chunks: 1 cup

Onion: 1

Tomato: 2 big

Ginger chopped: 1 tbsp

Garlic chopped: 1 tbsp

Green chilli: 2

Curry leaves: few

Coriander leaves: few

Turmeric powder: ½ tsp

Chilli powder: 1 tbsp

Coriander powder: 1 tbsp

Garam masala: ½ tsp

Salt: needed

Oil: 3tbsp

Method of Preparation

Soak soya chunks in hot water for 20-30 minutes

Wash well and squeeze and keep aside.

Mince it by blending it in a blender and keep aside.

Heat oil in a pan, add chopped ginger and garlic. Stir for a minute.

Add chopped onion and green chilli.

When onion turns slight brown colour, add chopped tomato.

When tomato gets cooked; add garam masala, coriander powder, turmeric powder and chilli powder stir for a minute and add minced soya chunks.

Stir well, close with a lid. Simmer the flame. Water from soya chunks will arise. So don’t put in very low flame.

After 2-3 minutes open the lid, if it is too moist increase the flame a bit ant stir continuously till water from it evaporates.

Add curry leaves and coriander leaves and switch off the flame.

Sending this to Dish It Out Soy- Soy And Tomato Event hosted by Vardini

Sending this to Healthy Cooking Challenge, Hosted by kavi, event-announcement page

Sending to FOODELICIOUS EVENT FOR NOVEMBER & GIVEAWAY, ‘ONLY’- CURRIES, hosted by Kamalika of Janaki’s Kitchen

 

 

 

Soya Chunks Curry

Ingredients

Soya Chunks:  1 cup

Onion: 1

Green Chilli: 2

Tomato: 1small

Garlic paste: ½ tsp

Garam Masala: ½ tsp

Turmeric powder: 1tsp

Chilli powder: 2tsp

Coriander powder: 1 tbsp

Salt: needed

Grated Coconut: ¾ cup

Shallots: 8

Curry leaves: few

Coconut Oil: 3 tbsp

Method of Preparation

Soak Soya Chunks in hot water to about 15-30 minutes.

Squeeze and wash well, till the foam leaves from it.

In a cooking pot, add washed and squeezed soya chunks.

Then add chopped onion, tomato, green chilli, garlic paste, salt, garam masala, turmeric powder, chilli powder and coriander powder.

Add One cup water and keep on flame.

Mean While grind the coconut by adding 3 shallots into a smooth paste.

When soya chunks get cooked and gravy becomes thick add the coconut paste.

Stir well and when boils switch off the flame.

Heat oil in a pan, add chopped shallots, when it turns brown add curry leaves.

Transfer this to the prepared soya chunk curry.

Serve hot with Chappathi…..

Tip: U can add crushed garlic to the hot water in which u are soaking soya chunks. So the raw smell of soya chunks can be reduced.

I am sending this to the November Event  DISH IT OUT- SOY AND TOMATOES
http://vardhiniskitchen.blogspot.com/2011/10/dish-it-out-soy-and-tomatoes-event.html

Soya Chunks Masala

The soya bean is a boon for vegetarians as it is a good substitute for animal protein. The protein in soya has all the essential amino acids. The isoflavones in soya lower LDL cholesterol which is commonly categorised as 'bad' cholesterol and reduces early menopausal symptoms. Another source of good health from soya is soya milk, which is an excellent source of high quality protein rich in vitamins and isoflavones. For that lactose intolerant, soya is free of lactose (milk sugar). Soya is beneficial for those with high blood pressure, constipation and those with heat symptoms.

Ingredients

1. Fried Soya Chunks: 2 cuphttp://faseelanoushad.blogspot.com/2011/09/soya-chunks-fry.html
2. Onion: 2 medium sized
3. Tomato: 1 big                                 
4. Green Chilli: 1
5. Ginger paste: ½ tsp
6. Garlic paste: ½ tsp
7. Chilli powder: ½ tsp
8. Garam masala powder: ¼ tsp
9. Salt: reqd
10. Oil: 3 tbsp
11. Curry leaves: needed
12. Coriander leaves chopped: 2 tsp

Method of Preparation:

• Heat oil in a pan, sauté sliced onion
• When it becomes yellowish brown add ginger garlic paste, stir well
• Add sliced tomato, green chilli and salt, sauté well till tomato is fully cooked.
• Now add chilli powder and garam masala powder. Stir for a minute.
• Then add the fried soya chunks and curry leaves.
• In a very low flame, cook for 15-20 minutes.
• Serve by garnishing with coriander leaves.

Soya chunks Fry

Hunger: One of the few cravings that cannot be appeased with another solution. Try the variety recipe using soya chunks. Soya chunks are highly nutritious. It is an excellent source of protein, vitamins, iron, calcium, and omega-3 fatty acids.   

Ingredients

1. Soya Chunks: 1 cup
2. Red Chilli Powder: ½ tsp (as per taste)
3. Turmeric powder: ¼ tsp
4. Red color: a pinch (optional)
5. Flour: 2 tsp
6. Salt: reqd
7.  Oil: needed for frying
8. Curry leaves: for garnishing
9. Green chilli: for garnishing
10. Coriander leaf: for garnishing

Method of Preparation:

• Soak soya chunks in hot water for 30 minutes.
• Wash thoroughly and squeeze all water from it.
• In a bowl, mix red chilli powder, red color, turmeric powder, flour and salt.
• Add soya chunks to it. Marinate for 1 hour.
• Deep fry in oil till it is done.
• Garnish with Fried green chilli and curry leaves.
• Sprinkle chopped coriander leaves on it and serve hot.