Soya Chunks Bhurji/Soya Matar Bhurji

For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.

Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.

                                                                      

                                                            

                                        Soya Chunks Bhurji/Soya Matar Bhurji

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   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 2(generously)

  Ingredients

  

Ingredient	Quantity
Soya chunks	1/2 cup
Green peas/pattani(fresh or frozen)	1/2 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic paste	2 tbs
Tomato(finely chopped)	1(medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Lemon juicie	2 tsp
Oil	1 tbs

 
  

   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 cumin seeds and add the chopped onion 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 the frozen green peas,spice powders and salt.

• Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.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,squeeze the lemon juice and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Drain the water completely and squeeze the soya chunks to remove excess water.
• Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
• Veggies such as finely chopped carrot,beans also can be used along with green peas.
• The green peas can also be cooked in the MW for 2-3 minutes.

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

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

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..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

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.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

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 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.

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