Sunday, 9 February 2014

Minced Soya Curry

                     Soya chunks brim with many positives like high protein, rich calcium and high concentration of iron. But one negative that keeps me away from this wonder food is its raw smell. I just HATE it. When I tried this recipe the first time I was so skeptical about the smell, that I cooked only a very small quantity. But the end result was a yummy smelling dish and it was over in a jiffy. Goes well with chapathi, roti.



Soya chunks – 20
Big Onion – 1
Tomato - 2
Garlic pods – 5
Ginger – 1 inch piece
Fennel seeds – ½ tspn
Cinnamon – 1 inch piece
Curry leaves – a few
Coriander leaves – a few
Chilly powder – 1 tspn
Garam masala – 1 tspn
Turmeric powder – ¼ tspn
Salt – to taste
Oil – 2 tbsp

 Cooking Method:

                Chop the onion, tomato, ginger and garlic. Immerse the soya chunks in plenty of boiling water for five minutes. Wash it again in cold water twice, squeeze out the water completely. Mince the soya (you can crumble it by hand or run in the mixer just once)and keep aside.

                Heat the oil and temper with fennel seeds, cinnamon and curry leaves, then add the onion, ginger, garlic and sauté till raw smell is gone. Add the minced soya and sauté for few minutes. Now add the chilli powder, garam masala, turmeric powder, tomato and salt. Cook till the tomatoes are mashed nicely and start oozing oil. Garnish with coriander leaves.

Sending the entry to only food for growing children at shruti's rasoi started by Pari.


1 comment:

  1. I love soya and was looking for a nice recipe to eat with a side of rasam, this looks perfect, will try it ;)