Soya Chunks Vellai Kurma /Meal Maker Vellai Kurma

Vellai Kurma is a popular Chettinadu delicacy made with mixed vegetable,potato or chicken and mutton.Its a rich creamy white colored kurma relished with chappathi and parottos,even with rice.

As green chillies are used to spice up the kurma and the color is pale,hence the name Vellai Kurma.Vellai means White in Tamil.

This kurma is truly an easy to cook dish and can be made in minimum time.Its a great substitute for non veg lovers as the soya chunks resembles and tastes meat.Also I added some fresh green peas along with soya chunks as my kids love it.Let's move on to the recipe......................

                                                 

                                                            
                                                                                                     Soya Chunks Vellai Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Soya Chunks/meal maker	3/4 - 1 cup
Green peas/pachai pattani	1/2 cup
Onion(thinly sliced)	1 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2(slit lengthy)
Coriander powder/dhaniya podi	1 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Ginger/inji	1 inch
Garlic/poondu	4-5 cloves
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

  Method 

• Boil the soya chunks in the water with a pinch of salt. Once it cooked completely it will double in size.Put off the flame and rinse it in the cold water and completely squeeze the water.Keep it aside.

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut,cashews and pottukadalai,fry it for a minute without changing the color.Put off the flame and after cooling grind it to a smooth,fine paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Now add the green peas and saute it for couple of minutes.Add in the chopped tomato and cook it until mushy.

• Now add the ground paste and fry it well for 2 minutes without changing the color.Add the salt and coriander powder to it.Rinse the blender jar with a  cup of water and cook it in a medium flame for 5 minutes.

• At this stage add in the cooked soya chunks and let it cook for 5 minutes in a slow flame.Finally sprinkle the coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy................................

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Sumber http://www.naliniscooking.com

Kari Dosai /Soya Kheema Dosa

Kari dosai is  popular in Madurai,in which minced mutton curry is topped and served with kurma.But I wanted to share a vegetarian version with minced soya curry.In the original recipe egg is also used on top of the minced mutton.Since its a vegetarian version I didn't use it.Also the dosa needs to be on the thicker side and the minced meat/soya is topped and cooked.This dosa doesn't need any side dish,it tatses good as such.Off to the recipe...

                                               

                                         

                                                                              

                                                Kari Dosai/Soya Kheema Dosa

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3 dosas

  Ingredients

  For the stuffing/filling 

Ingredient	Quantity
Soya chunks	1/3 cup
Onion(finely chopped)	1 (medium size)
Tomato(thinly chopped)	1(medium sice)
Green chilly/pachamilagai	1 (finely chopped)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Fennel seeds/sombu	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	1 tbs

   
  To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Oil	as needed to cook dosa
Onion and green chilly(chopped)	to garnish(optional)

  

  

 Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.
• Heat the oil in a pan,crackle the fennel seeds and add the chopped onion and green chilly with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
• Add the chopped tomato cook it for a while,then goes in all the spice powders and salt.Give it a mix and add sprinkle some  water if needed.Now add the pulsed soya chunks.
• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.

• Now take the  batter and adjust the consistency with water.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).

• Now sprinkle the soya kheema on top of the dos,then sprinkle some chopped onion and green chilly.Press it gently,drizzle oil and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute,if needed add a tsp of oil.

• Serve it with kurma and raita if needed.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the soya kheema or minced meat curry,gently press it and the batter should not be cooked,so keep it in a medium flame.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Sumber http://www.naliniscooking.com

Soya Chunks Fry/Varuval - Dry Version

As soya chunks is a great source of protein I try to include in our diet atleast once in a week either in a one pot meal or kurma.
This version of fry is slightly dry version and usually I make it when I ran out of veggies to accompany with the seasoned dhal and rice or variety rice.
Here I used the mini chunks,if you are using the bigger chunks then cut into two and use it to get the flavors incorporate well.Lets move on to the recipe........................................

Soya Chunks Fry/Varuval

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Serves 3(generously)

    


 Ingredients

Ingredient	Quantity
Soya chunks/meal maker	1 cup
Onion(finely chopped)	1 (medium size)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder/majal podi	1/4 tsp
Fennel seeds/sombu	1/4 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   Grind to a fine paste

Ingredient	Quantity
Coconut (grated)	1/4 cup
Ginger/inji	1 inch
Garlic/poondu	2-3 cloves
Cloves/lavangam	2-3
Cinnamon/pattai	1 inch
Fennel/sombu	1/2 tsp
Tomato	1(small size)
Cashews/mundiri	2-3(optional)

  Method 

• Cook the soya chunks in the boiling water and rinse it in cold water couple of times,squeeze the excess water and set it aside.Grind the given ingredients to a fine paste with water needed.

• Heat a pan with  oil,crackle the fennel seeds, then add the chopped onion,saute it till transparent.Now add the ground paste and fry it for a minute.

• Then add the spice powders and salt.Mix it well and cook it for a minute.Add in the soya chunks and mix it well till everything blends well.

•  Rinse the mixie jar around a cup of water and add it.Cook it covered in a medium flame for 4-5 minutes.Remove the lid and cook it for another couple of minutes or till gets dried.

•  Finally add in the chopped coriander leaves and mix it well.Put off the flame.

Enjoy...........................................

• Here I used mini chunks,if you are using bigger one cut it into two after cooking in the water.

Sumber http://www.naliniscooking.com

Egg Kurma /Muttai kurma

Egg kurma is one such delicious,creamy and flavorful one which goes very well rice,rotis,appam,idiyappam and parottas.
This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.
The same recipe can be followed for veggies such as potato or soya chunks and I noted this recipe long time back from a magazine.Try this simple and creamy egg kurma,now on to the recipe.....................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4

Ingredients

Egg	4-6
Onion(finely sliced)	1(large size)
Tomato	3(medium size)
Red chilly powder/milagai podi	1tsp
Coriander powder/dhaniya podi	11/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	for garnishing
Salt	11/4tsp
Oil	21/2tbs

Grind to a fine paste

Garlic/poondu	3 cloves
Ginger/inji	1/2 inch piece
Green chilly	2-3
Coconut(grated)	1/4cup
Fennel seeds/sombu	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	3-4

For the tempering

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2petals
Fennel seeds/sombu	1/4tsp

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.Grind the given ingredients given to a very fine paste with water.
Heat a pan with oil and crackle the fennel seeds and add all the whole spices,add the sliced onion and curry leaves.Saute it till transparent.Add the chopped tomatoes and cook it until mushy.Now add the fine ground paste and saute it well till the raw smell goes off.

At this stage add the spice powders and mix it well and add around 2 cups of water.Let the mixture gets boil till the raw smell goes off.Now add in the boiled eggs and cook it for one boil.Sprinkle the coriander leaves and put off the flame.

Egg Kurma is ready.

Enjoy........................................

• Saute the coconut paste for atleast 4-5 minutes to get the raw smell goes off.
• If the tanginess is not enough add a tsp of lemon juice at the end.

This recipe is off to Cook Book Challenge # 5 Febuary week 1. 

Sumber http://www.naliniscooking.com

Soya Chunks 65

Soya chunks is a great source of protein and I include in our diet in the form of either fry or kurma with it. But today for a change made soya chunks 65 for the meatless dishes for blogging marathon#31.It came out super delicious and we all enjoyed.
Here I made it with the mini chunks and marinated it for almost 2 hours,now off to the recipe.......

 Ingredients

Ingredient	Quantity
Soya Chunks/meal maker	1/2cup
Ginger&garlic paste	11/2tsp
Chilly powder	11/4tsp
Green Chilly	2(chopped)
Garam masala powder	1/4tsp
Curry leaves	2 sprigs
Corn flour	2tbs
Maida	1tbs
Red food color	a pinch
Yogurt/curd	1tbs
Lemon juice	1tsp
Coriander leaves	to garnish
Oil	for frying
Salt	to taste

Method 

• Boil the soya chunks in the boiling water and rinse it couple of times,squeeze the water.
• In a bowl mix the yogurt,lemon juice ginger &garlic paste,chilly powder and salt and mix it well.
• To this add the boiled soya chunks,green chilly,curry leaves and  mix it well,keep it for 30 minutes to an hour.
• After an hour add the corn flour and all purpose flour,give it a mix.
• Fry it in the oil in a medium flame and drain it on a paper towel.
• Serve it hot.

Enjoy............................................

• If you are using the big chunks cut into two and use it. 
• Adding the color is purely optional. 
• Rinse the soya chunks in the water to remove the smell. 

Check out my fellow bloggers participating in Blogging Marathon#31.

Sumber http://www.naliniscooking.com

Soya Chunks Kurma

As soya chunks are good source of vegetarian protein I include in my diet either in some rice or curry.Today's recipe is a flavorful,simple soya chunks kurma which I adapted from Divya's space.Her version of making soya chunks kurma is easy and sounds interesting,doesn't need any fancy ingredients.So without any second thought I tried,the kurma was so delicious and creamy,we enjoyed with rotis for dinner.Here goes the recipe...............................................

Ingredients

Ingredient	Quantity
Soya chunks(uncooked)	1cup
Onion(chopped)	1(large size)
Tomato(chopped)	2(medium size)
Coconut(grated)	1/4cup
Ginger&garlic paste	11/2tsp
Chilly powder/milgai podi	11/2tsp
Coriander powder/dhaniya podi	2tsp
Turmeric powder/manjal podi	1/4
Garam masala powder	1/8tsp(optional)
Fennel seeds/sombhu	1/2tsp
Cloves/lavangam	4 nos.
Cinnamom/pattai	1 inch piece
Curry leaves	few
Coriander leaves(chopped)	2tbs
Cinnamom/pattai	1 inch piece
Cumin+Fennel seeds	1/tsp
Salt	11/2tsp
Oil	1tbs

Method

• Cook the soya chunks in the boiling water and rinse it in cold water couple of times,squeeze the excess water and set it aside.
• Heat a pan with a tsp of oil,crackle the fennel seeds,cloves and cinnamon then add the chopped onion,saute it till transparent.
• Now add the tomatoes and cook it mushy,add the ginger&garlic paste and fry it. Add all chilly powder,coriander powder and turmeric powder,give it a mix.
• At this point add the grated coconut and cook it till the raw smell disappears.Put off the fire and let it cool. After cooling grind it to a smooth paste.
• Heat a pan with the remaining oil and crackle the cumin and fennel seeds,toast few curry leaves. 
• Now add the ground paste and fry it for a minute,then add the cooked soya chunks,stir it.
• Add 11/2 cups of water and salt,let it simmer for 7-8 minutes or till it reaches the desired consistency. Finally add the chopped coriander leaves.
• Serve it roti or rice.

Enjoy.............................................

• If the sourness is not enough add a tsp of lemon juice after turn off the fire.
• The consistency can be adjusted to personal preference,as I wanted slightly thick cook it for little more time.
• Few cashews can also be added while sauteing the onion for extra richness and taste. 
• Adding garam masala powder is purely optional.

Sumber http://www.naliniscooking.com

Cauliflower and Chickpeas(channa) Kurma

This is my mom's recipe which goes very with almost everything such as roti,paratha,rice and pulao.Whenever we have get together or guests this one will be in her menu,if cauliflower is not available she replaces it with either potato or soya chunks.This is a creamy and delicious kurma with coconut base and coconut paste needs to be finely ground to get a creamy texture.Here goes the recipe..............................

Ingredients

Ingredient	Quantity
Cauliflower florets	2cups
Chickpeas/channa(cooked)	1cup
Onion(thinly sliced)	1no.(medium size)
Garlic(thinly sliced)	3 cloves
Tomato	2-3nos.(
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprig
Mint leaves(optional)	10-15 leaves
Chilly Powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Lemon juice	1tsp
Salt	11/2tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves/lavangam	4-5nos.
Cinnamon/pattai	2 inch piece
Bay leaf	1no.
Star anise	1no.
Fennel seeds/sombhu	1/4tsp
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs

To grind

Ingredient	Quantity
Coconut(grated)	1/2cup
Cashews	3nos.

Method 

1. Put the cauliflower florets in the boiled water along with a pinch of salt and drain it.Then put the tomatoes in the boiling water and cook it and after cooling peel the skin,grind it.Grind the coconut and cashews a very fine paste and set it aside. 

2. Heat a pan with oil and splutter the fennel seeds and add the whole garam masala.Saute the onion,garlic and green chillies along with a pinch of salt.

3. Then add the tomato paste and cook it,now add all the powders and stir it for a minute.Add a cup of water and let it boil till the raw flavor goes off. 

4. Add the blanched cauliflower and cooked channa and cook it for couple of minutes then add the finely ground coconut paste and cook it for 3-4 minutes or till the raw smell disappears and becomes thick.

5. Finally add the chopped coriander leaves and lemon juice and mix it well. 

6. Kurma is ready.Serve it with roti or pulao.

Enjoy................................

• Instead of coconut paste thick coconut milk can be used.
• Do not use store bought tomato puree and the ground tomatoes give the creamy consistency.
• The cooked chickpeas can be replaced with green peas.
• Adding the mint leaves is purely optional but gives a nice flavor.
• The kurma becomes thick on cooling so adjust consistency,if it is too thick add hot water with a pinch of salt.

Sumber http://www.naliniscooking.com