Showing posts with label soya dishes. Show all posts
Showing posts with label soya dishes. Show all posts

Tuesday, January 5, 2016

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice

    Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 

      This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.


    1. 3 cups Purple cabbage,chopped
    2. 2 sweet red peppers - cut into thin strips or cubes
    3. 2 spring onion greens - diced
    4. 1 tsp resh ginger chopped finely
    5. 1 tbsp Fresh garlic chopped
    6. 1 small red onion chopped
    7. 1 Tbsp peanut or any vegetable oil
    8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)

     For the stir fry sauce

    1. 2tbsp. Low sodium soy sauce
    2. 2tbsp chilly sauce 
    3. 2tsp palm sugar or jaggery
    4. 1tsp Garam masala
    5. 1tsp tomato puree or sauce
    6. 1tsp Fish sauce


    • In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

    • Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
    •  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
    • Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
    • cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
    •  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
    • Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
    • Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.

    Tuesday, October 20, 2015

    Soya nuggets/chunks Seekh Kebab

    Soya Seekh kebab

    Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

    1. 2 cups -Soya nuggets/chunks
    2. 2-3 - Medium Sized Potato boiled,mashed
    3. 1/4 cup -Chana dal
    4. 2 tsp -garam masala powder
    5. 1/2 cup -Freshly chopped coriander leaves
    6. Few fresh mint leaves,chopped
    7. 1- Garlic bulb, chopped fine
    8. 4-5- Green chillies chopped
    9. 2 tsp -Ginger chopped
    10. 2tsp Red chilly powder
    11. 1tsp Chaat masala
    12. 1tsp -Pepper powder
    13. Salt - to taste
    14. Butter 1/4 cup melted 

    • Wash and Soak Chana dal for about 1 hour
    • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
    • Boil soya nuggets in enough water and drain.
    • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
      Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
    • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
    • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
    • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.

    Tuesday, September 29, 2015

    Soya chunks-Peas Kurma... a pressure cooker recipe

    Soya chunks Kurma

    • Mini Soya Chunks– 3 cups
    • Fresh or dried Green peas (if you are using dried one,then soak overnight)
    • Meat Masala – 3 tbsp
    • Red chilly powder – 1 tsp 
    • Onion (sliced) – 1 large
    • Tomato (sliced) – 2 large
    • Green Chillies (slit) – 2
    • Curry Leaves – A sprig
    • Coriander Powder – 1 tsp
    • Turmeric Powder – 1/2 tsp
    • Pepper Powder – 1/2 tsp
    • Ginger Paste -2 tsp
    • Garlic Paste – 2 tsp
    • Tomato Sauce – 1 tbsp (optional)
    • 2 cups milk
    • Coriander leaves/Cilantro – A few
    • Oil – 2 tbsp
    • Salt – As required
    • Water – As required
    Preparation Method
    • Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. 
    • Marinate the soya pieces with  ginger garlic paste,salt and meat masala powder for 5-6 minutes..
    • Heat 2 tbsp oil in a pressure cooker ,add sliced onions and saute till the onions are translucent.
    • Add slit green chillies, chopped tomatoes and saute till the tomatoes are cooked properly.
    • Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder,1/2 tsp pepper powder  and stir fry for a few minutes.
    • Add the marinated soya chunks along with soaked or fresh peas, 1 tbsp tomato sauce and some salt if required . Add some water (around 1/4 cup) so that the gravy has some water content.
    • Sprinkle 1/2 of the chopped cilantro leaves and mix well.
    • Cover and pressure cook  for another 15-20 minutes or take two whistle , till the gravy is fully coated on the soya pieces.
    • After few minutes open the lid and add milk to the gravy and cook again for 2-3 minutes.
    • Garnish with remaining coriander leaves.
    • Serve along with rice or chapathi.

    Wednesday, March 11, 2015

    Soya Nuggets Manchurian...

    With zero cholesterol and high protein content, soya bean is every vegan's delight. Today i am here with  a delightful recipe "Soya chunks Manchurian". It is a viable replacement for non-veg, because it replicates the taste and appearance of meat.
    Soy Manchurian is a light version of the Manchurian chicken hails from almost every part of India, which is served in almost all the Chinese restaurants  as part of Hakka style.


    1. 200 gms Soy nuggets/chunks
    2. 1inch piece Ginger,peeled and minced
    3. 9 cloves of Garlic, peeled and finely minced
    4. 1 medium Onion, finely chopped
    5. 1 spring onion stem ,chopped
    6. 4-5 Green chillies, finely minced
    7. 2tsp chilly powder
    8. 3tbsp Soy sauce
    9. 1tbsp Tomato ketchup 
    10. 3tbsp cornstarch
    11. 1/2 cup Maida
    12. 1cup water
    13. 1 cup oil
    14. Salt and pepper to taste.

    • Boil 1000 ml water in a sauce pan with little salt.Add soy nuggets and soak for about 15 minutes.
    • Drain the water from the nuggets.Squeeze it well to remove the excess water if any.
    • Marinate the soy nuggets with salt, pepper,1tsp chilly powder and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 30-40 minutes.
    • In a large skillet, add the oil and heat on medium. 
    • Combine the cornstarch,maida and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated soy nuggets and coat well.
    •  Fry the pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
    • Remove excess oil from pan. Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. 
    • Add the chilly powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
    • Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
    •  If your sauce is too thick, add water if needed. Garnish with chopped spring onion and serve hot.

    Monday, October 6, 2014

    Soya chunks masala

    Enjoy this protein-packed recipe of soya chunks, any day of the week to pack on muscle and stay fit. Soya,a quick cooking protein that's tasty as well.

    1. 2 cups Soya Chunks
    2.  1tsp Cumin Seeds
    3.  2 tsp Kashmiri Red Chilli Powder 
    4. 1/2tsp Turmeric Powder
    5.  2 tomatoes,pureed
    6. 1/2 cup curd,beaten
    7. 2 Green chillies,finely chopped
    8.  Salt to taste
    9. 3tbsp Ghee/Clarified butter
    10. Coriander Leaves For garnishing
     For the masala paste:

    1.  2-3 Onion chopped2  onion
    2. 10-12 Garlic cloves10  garlic cloves
    3. 1'inch Ginger0.5 teaspoons turmeric powder
    4. 2-3 Cardamoms2  green cardamoms
    5. 4-5 Cloves
    6. 1'inch Cinnamon1 inch cinnamon
    7. 10-12 Cashew-nuts 10  cashew nuts
    8. 1 cup Coconut freshly grated1 cup coconut
    9. 1tspSugar1 teaspoon sugar

    • Boil 5-6 cups of water and completely immerse soya chunks in it. Add a pinch of salt.Cook it for 3-4 minutes.
    • Once it is cooked,remove from flame.Rinse  well in cold water and squeeze dry..
    • Heat 2 tsps of oil in a pan and fry chopped onion, cardamom,cinnamon,cloves,ginger and garlic cloves until onion turns light brown.
    • Blend fried onion and garlic with grated coconut and cashew-nuts into a smooth paste adding about 2 cups of water.
    • Heat ghee in a pot, add cumin seeds let it crackle.
    • When cumin seeds are done, add tomato puree and drained soya chunks and saute for 5-6 minutes on medium flame.
    • Now add ground masala paste, red chilli powder, turmeric powder, chopped green chilly,sugar, salt and saute again till oil comes on top.
    • Now add beaten curd and mix it well with the masala, cook on a medium flame for 5-8 min. At this stage you can add little water if the consistency of the gravy is too thick .Continue cooking for 10 more minutes till the gravy is well coated with the soya chunks.
    • Garnish with coriander leaves and serve hot.
    Serving suggestions:
    • Goes well with Naan ,Roti,Dosa or Ghee Rice.

    Cooking Tips
    • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
    • Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.
    • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

    Monday, July 29, 2013

    Spicy Kolhapuri Soya Thamda rassa

    Vegans forgo the consumption of meat and meat derivatives, which leaves them looking for alternatives to meet their nutritional needs. Soya chunks are made from soy beans and they work well as meat substitutes. These come in the form of regular chunks, mini chunks and granules, and can be used in many ways. The nutritional value is similar to meat in some areas and different in others.Soya chunks are dry when you purchase them. They need to be reconstituted in water, which causes them to become spongy. Plain soya chunks do not have much flavor at all, but they absorb sauces, spices and flavorings well. 
    Try this spicy kolhapuri style Red curry /Thamda rassa with a aromatic kolhapuri masla. I am sure you and your family gonna love it :)
    • 3 cups Soya chunks
    • 4 Tomatoes chopped
    • 4 onion,sliced
    • 1tsp Ginger garlic paste
    • 1tbsp oil
    Dry Roast separately and grind (masala paste)
    • 1 cup Dry copra/ coconut,grated
    • 2 pieces Cinnamon sticks
    • 4-5 Cloves
    • 1/4tsp Pepper corns
    • 10 spicy dried red chillies
    • 1tbsp Coriander seeds
    • 2tsp Cumin/jeera
    • 1/2tsp  Dagad phool
    • 1/2 Mace/javethri
    • 1 tsp White thil
    • 1 small piece Nutmeg/jaiphal
    • 1tsp poppy seed
    Cooking Directions
    1. Soak soya chunks in hot water for 30 minutes.
    2. After 30 minutes Squeeze out all the water from soya and drain it well.
    3. Heat oil in a kadai and deep fry soya chunks till they tuns to nice golden brown colour and take out on a kitchen towel or paper to drain out the excess oil
    4. In the same pan and fry onion slices till golden brown and let it cool completely before grinding it to smooth paste and our brown onion paste is ready.
    5. Meanwhile dry roast all the masala ingredients till brown and grind it to smooth paste with 2 cups of water.
    6. In a seperate kadai /sauce pan heat some oil and saute remaining 1 sliced onion till translucent.Now add ginger garlic paste and saute till the raw smell goes.
    7. Add in chopped tomatoes and saute further till oil separates.
    8. Now its time add in brown onion paste,Roasted masala paste along with fried soya chunks.Give it a nice stir and add 3 cups of water.cover and cook on low heat .
    9. Garnish with freshly chopped coriander leaves and serve hot with rice or roti.

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