Soya Kheema Paratha / Soya Chunks Stuffed Paratha

Another way to sneak the soya chunks aka meal maker is,making a stuffing or filling for paratha(flat bread ) or sandwich.

I always use some veggies like cauliflower or broccoli along with the soya chunks to make the filling.This way vegetable can also be included in the diet.

If you are using soy granules then no need to pulse it,you can use it according to the package instructions.But here I used the regular soya chunks and mince it and used.

                                                                    

                                                           
                         Soya Kheema Paratha/Soya chunks Stuffed Paratha

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Makes 10

   

  Ingredients

   For the stuffing/filling

Ingredient	Quantity
Soya Chunks	1 cup
Cauliflower(grated)	1 -1.5 cups
Ginger/inji(grated)	1/2 tsp
Green chilly/pachamilagai	1(finely chopped)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Butter/Vennai or oil	for brushing the parathas
Oil	2 tsp

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	2 cups
Salt	1/2 tsp
Water	to knead
Oil	1 tbs
All purpose flour/maida	for dusting

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

• Cook the soya chunks in boiling water with a pinch of salt.Once its cookes put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Now in a pan heat a tsp of oil and crackle the cumin seeds.Add the green chilly and grated gingersaute it for a minute.Then goes in the grated cauliflower and ground soya chunks,spice powders,salt and corinader leaves..Cook it for couple of minutes and stir in between.Put off the flame.The stuffing is ready.

• Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.

• Roll it gently to slightly thicker parathas.Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or butter and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas

• Serve it with warm with raitha and pickle.

                                                                                         

• While kneading the dough sprinkle little water at a time and knead it.
• Fesh methi leaves/fenugreek leaves can also be added along with cauliflower.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

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

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Soya Chunks Urundai Kulambhu / Soya Chunks Meatball Curry

Starting this week with Soya Chunks Quinoa and Mushrooms as key ingredients in Protein Rich Dishes.

Soya Chunks or meal maker is a meat like vegetarian protein made using defatted soy flour and its called as Textured Vegetable Protein.

Soy protein contains all the essential amino acids like animal protein,so its a complete protein.

As my kids love the meat like texture,I often make mild version of pulao or biriyani for their lunch box.

Coming to the recipe I mince the soya chunks and added to the lentil mixture and made the curry/kulambhu in a South Indian way.The recipe is almost similar to the authentic Paruppu Urundai Kulambu.

Also its a nice way to sneak the protein and feed the kids who doesn't like the taste of the soya chunks.Check out my list ofrecipes made with soya chunks.

                                                

                                     

                                           Soya Chunks Urundai Kulambhu 

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   Basic Information

   Preparation time 20 minutes

   Soaking time 2 hours
   Cooking time 40-45 minutes

   Serves 4

   

  Ingredients

 For the soya chunks meat ball

  

Ingredient	Quantity
Soya chunks	3/4 cup
Toor dhal/thuvaram paruppu	1/4 cup
Channa Dhal/kadala paruppu	1/4 cup
Red chilly/varamilagai	2-3
Ginger/inji	1/2 inch
Garlic/poondu	2 cloves
Coriander leaves	1 tbs(chopped)
Curry leaves/karivepillai	2 sprigs(chopped)
Asafoetida/perungayam	a pinch
Salt	1/2 tsp

 For the gravy

Ingredient	Quantity
Onion(finely chopped)	1 cup
Tomato(pureed)	3 medium size
Garlic/poondu	3-4(finely chopped)
Red chilly powder/milagai podi	1- 1.5 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp(optional)
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	a big gooseberry size
Curry leaves/karivepillai	1 sprig
Salt	1 tsp

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	4-5 tbs
Fennel seeds/sombu	2 tbs
Cashews/mundiri	2
Poppy seeds/kasakasaa	1/2 tsp

  Method 

• Soak the dhals together for couple of hours.Grind the given ingredients to a fine paste and keep it aside.Soak the tamarind in water and extract it.

• 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.Let it sit for 5 minutes.Now take the cooked soya chunks in a blender jar and pulse it to bit coarse paste without adding any water.Remove it and keep it aside.

• Now drain the water completely in the dhal and keep it ready for grinding.Now in the same belnder jar,take the red chilly,garlic,ginger and salt.Pulse it for a minute.Now add the soaked dhal and grind it to a coarse paste.Do not add any water.

• Take the ground dhal,soya chunks,chopped onion,curry leaves,coriander leaves,turmeric powder and asfoetida in a bowl.Mix it well and make small lemon size balls out of the mixture.Take the balls in a idly plate and steam it for 5 minutes.

• Meanwhile heat a pan with oil and crackle the fennel seeds,add in the chopped onion and garlic.Fry it till transparent,add in the pureed tomato and fry it till the oil separates.

• At this stage add in the spice powders and mix it well.Add in the tamarind water and let it boil for 3-4 minutes.Add in the ground paste and a cup of water.

• Let it boil for 5 minutes or till the raw smell goes off.Now add the steamed balls and cook it covered in a low flame for 5-6 minutes.Sprinkle the chopped coriander leaves and put off the flame.

• Serve it with rice along with some poriyal.

• Squeeze the water completely in the soya chunks and grind it,otherwise it will be too watery.
• The amount of green chillies and red chilly powder can be adjusted as per personal preference.
• This curry needs to be slightly on the spicier side to mix it with rice.

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

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Bread Bhurji with Eggs /Egg Bread Bhurji /Scrambled Egg and Bread

Ending this week series with bhurji made with egg and bread.This is one easy and basic recipe and don't feel to share in the blog.But my son insisted me to record the recipe for future reference.If you have lot of leftover bread then this way it can be used and its very tasty.

Its a perfect after school evening snack and making this bhurji is pretty easy.There is no perfect proportion or measurement.All you need is to put everything together and cook it.

                                                                    

                                                           

                                       Egg Bread Bhurji/Bread Bhurji with Eggs

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   Basic Information

   Preparation time 10 minutes
   Cooking time 1 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs/muttai	4-5
Bread slices(wheat or white)	3
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2(finely chopped)
Cumin seeds/jeeragam	1/2 tsp
Red chilly powder	1/2 tsp
Black pepper powder/milagu thool	1/2 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Curry leaves/karivepillai	few leaves(optional)
Hot and sweet sauce	2 tsp(optional)
Salt	1/2 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

  

  Method 

• Chop the bread into 1 inch cubes and keep it aside(i didn't remove the crust).

• Break the eggs and take it in a bowl.To this add all the spice powders,salt,green chilly,sauce and beat it well.

• Add in chopped onion,tomato,half of the coriander leaves and mix it well.Meanwhile heat a pan with oil and crackle the cumin seeds.

• Now add the cubed bread to the egg mixture and mix it.Now add it to the pan and mix it well.

• Cook it in a medium flame and stir it in between till the egg is completely cooked.Add in the rest of the coriander leaves and put off the flame.

• Serve it warm.

• Grated carrot can also be added.
• After adding the bread cubes to the egg mixture do not leave it for long time.Immediately transfer it to the pan,otherwise the bread will become soggy.
• Chop the onion and tomato finely.

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

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Shredded Chicken Fry / Idicha Kozhi Varuval

 During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.

It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.

This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.

This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....

                                                                    

                                                           

                                     Shredded Chicken Fry/Idicha Kozhi Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 25-30 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	300-00 gms
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (slit lengthy)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Black pepper powder/milagu thool	3/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1/2 -3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.

• Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.

• Serve it warm with rice and rasam or an appetiser.

• As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
• The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
• If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.

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

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Chicken Uppu Varuval/Kozhi Uppu Varuval

Uppu Varuval is a Chettinadu delicacy that can be made with either chicken or mutton.A simple dry preparation uses only dried red chillies and some basic spices.

Shallots and the red chillies enhances the taste and flavor of the recipe.Shallots tastes best for this preparation but regular onion also makes wonder.

This spicy curry couples up great with simple rasam or curd rice but with pulao too.This fry takes only 30 minutes to cook and tastes better when it is served hot.Also the red chilly in the fry goes very well with curd rice.

                                                                    

                                                           
                                        Chicken Uppu Varuval/Kozhi Uppu Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1.5 lbs
Shallots(thinly sliced)	10-15
Tomato(finely chopped)	1 medium size
Garlic/poondu(finely chopped)	7-8 cloves
Ginger/inji (pounded)	2 tsp
Red chilly/varamilagi	8-9(broken)
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

 Roast and Grind

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Black pepper/milagu	1/2 tsp

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Dry roast the cumin and pepper in a medium flame till nice aroma comes out.Put off the flame and powder it coarsely.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion/shallots,garlic,pounded ginger and curry leaves.Saute it with a pinch of salt till transparent.Add in the broken red chillies and fry it for a minute.

• Add the chopped tomato and cook it until soft.Add in the marinate chicken.

• Saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the salt and garam masala powder,give it a mix.

• Add around a cup of water and cook it covered for 5-6 minutes or till the chicken is tender.

• Once the chicken is completely cooked remove the lid and cook it uncovered till all the moisture evaporates.Now add in the ground cumin and pepper powder,coriander leaves,lemon juice.Mix it well and put off the flame.

• Serve it warm with rasam or curd rice.

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

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