Soya Chunks Kheema

Time 30 min

Ingredients

Soya granules / chura 1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

1. Heat 4 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside

2. Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and mix well for about 2-3 min.  
3. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. 
4. Now add soya granules. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Soya Chunks Kheema

Time 30 min

Ingredients

Soya granules / chura 1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

1. Heat 4 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside

2. Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and mix well for about 2-3 min.  
3. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. 
4. Now add soya granules. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Soya Granules Batata Vada

Time 30 min

Ingredients

Potatoes 2 Big sized, boiled and peeled

Green Chillies 2

Garlic clove 2

Ginger 1/2 inch

Curry leaves 3-4

Coriander 2 tbsp

For tempering

Oil 1 tbsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Turmeric powder 1/2 tsp

For Batter

Soya granules / chura 1/2 cup

Chickpea Flour (Besan) 1/2 cup

Turmeric Powder 1/2 tsp

Garam masala 1/4 tsp

Salt to taste

Pinch of baking soda

Method

1. Heat 2 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside

2. Mash potatoes in such a way to keep chunks of potatoes arround 1/2 inch size.

3. Heat oil in pan. Then add mustard seeds, cumin seeds, curry leaves, green chili+ginger+garlic paste. Then add turmeric powder, salt to taste. Switch off the flame. Keep in mind to do tempering using low flame.

4. Then add mash potatoes and coriander leaves in the pan. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

5. To make batter add soya granules, besan, turmeric powder, garam masala, salt, water and pinch of baking soda. Make batter not thin or thick.

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6. Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown.

7. Serve with 3 in 1 Chutney or sweet chatney and chillies. Soya makes vada crispy and healthy.

U can apply these chutneys evenly on Pav / bun, insert soya vada and enjoy eating.

Tip

U can apply same batter to make break pakoda.

Soya French Toast

Time 40 min

Ingredients

Bread slices 4-5

Soya chunks powder 1/2 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

If you do not have soyachunks powder, then just crush soya chunks in blender to make powder.
Make batter adding all remaining ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder (coat very well with soya powder from all sides) and shallow fry on pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

 

  

Soya Chunks Cutlet with Poha

Time 40 min

Ingredients

Soya chunks 1 cup

Boiled smashed potato 1/2 cup

Poha 1/2 cup

Finely chopped onion 1/2 cup

Chaat masala 1/4 tsp

Red chili powder 3/4 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Completely remove water from soya chunks.
Chop soyachunks, onion. Keep it aside. 
Soak poha in water for 10 min adding only adequate water.
Mix soyachunks, onion, potato, chaat masala, red chili powder, salt. Now make 7-8 portions of it. Take plastic paper, apply oil on palm and paper. Now keep one portion on paper. Keep pressing till u make a round shape of cutlet. Heat oil on tava, remove cutlet from paper dip in rava on both sides and then put on tava and roast till golden brown. Flip and roast with little oil. Serve with sauce and bread.

Tip
If u wish u can dip cutlet in breadcrumbs instead of rava or can directly add 1/4 cup of breadcrumbs to the mixture.

Soyachunk Masala

Time 45 min

Ingredients

Soya chunks  2 cups

Finely chopped onion 2 medium size

Finely chopped Tomato 2 medium size

White masala 1 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup or less

Oil 2 tbsp

Salt to taste

Whole garam masala = 1 inch cinnamon-2 cloves - 4-5 pepper seeds

Method
Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times.
Heat oil in pan, add whole masala, after 1 min add onion and tomato, saute till onion turns golden brown. Then add white masala, ginger garlic paste. Fry and mix well for about 3-4 min till masala leaves oil. Then add Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 2-3 min. Then add soya chunks, mix well. Now add water and salt. Mix well. Cook on low flame for about 7-8 min till it is done.

Soya Chunks Vegetable Cutlet

Time 40 min

Ingredients

Soya chunks 1 cup

Carrot 1/2 cup

Chopped capsicum 1/2 cup 

Chopped onion 1/2 cup

Chaat masala 1/4 tsp

Pepper powder 1/4 tsp optional

Red chili powder 3/4 tsp

Cornflour 1 tbsp

Wheat flour 1 tbsp

Salt to taste

Oil for shallow fry 

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Blend these completely squeezed soya chunks in blender and make a coarse paste. 
Now again blend in blender chopped capsicum, onion, carrot. Make a coarse paste. Take this mixture in a mixing bowl. Add soya chunk paste, chaat masala, corn flour, wheat flour, salt, red chili powder. Mix well. It will not exactly like dough, because it will be little watery kind of mixture.

Now make 7-8 portions of it. Take one vessel, cover with wet cotton cloth. Now keep one portion on top of it. Apply little water on hand and on the portion. Keep pressing till u make a round shape cutlet.

Heat oil on tava, remove cutlet from cloth and then put on tava and roast till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce.

Tip

U can remove little water from blended vegetables. So to avoid making mixture less watery.
To make mixture consistency as per ur need u can add more wheat flour. 

Soya Chunk Curry

Time 30 min

Ingredients

Soya chunks 1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups for gravy

Coriander 1 tsp

Oil 3-4 tsp

Salt to taste

Method

Heat 1/2 tsp oil in pan add soya chunks and fry for 2-3 min. Then add 6 cups of boiling water & 2 pinch of salt to the pan, boil for 20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks. Then add fresh water, again squeeze water. Repeat for 2-3 times. Completely remove water from soya chunks and keep it aside.

Heat oil in pan, add chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 5-6 min till oil separates out. Now add soya chunks fry for 3-4 min. Then add water. Stir well. Keep it on low flame for about 10 min. Switch off the flame and serve hot.