Veggie n Healthy, Soya chunks with a spicy flavour…!!
Soya chunks also known as meal maker, is a rich source of protein for both vegetarians, and meat lovers who are looking for a vegetarian alternate. It is a great source of Vitamin B and Omega -3 fatty acids as well.
In my home we never used soya and until recently while I was looking for a vegetarian biriyani recipe for a change, I experimented with soya and made a Soya biriyani, and boy did it turn out good. Everybody loved it and I was so hooked that I never bothered to try something different.
And that’s when my trip to California happened to meet my in-laws, and this dish was prepared by my lovely sis-in-law who is a pure vegetarian, a wonderful cook, and my inspiration for a lot of the vegetarian dishes I’ve posted. The recipe has been adapted from Yummy O Yummy.
There are different ways of cooking with soya chunks. They are usually dry when you buy them from market and you need to reconstitute it with water before cooking, to soften it. Some prefer to soak in hot water first, drain and rinse again with cold water. For this recipe I soaked it in hot water and then squeezed and drained it out dry.
This is a milder version from the usual spicy recipes and the soya chunks are perfectly roasted with the masala, that you wouldn’t believe it is a vegetarian dish at first sight… Enjoy..!!!
Prep time: 30 – 40 minutes
Serves: 4 servings
- 2 cups soya chunks
- 2 onions (Sliced)
- 2 green chilies (slit)
- 1 tomato
- 1 tbsp ginger garlic paste
- 1 tbsp chili powder
- ¼ teaspoon turmeric powder
- 1 tbsp coriander powder
- 2½ tbsp chicken masala
- 3 sprigs curry leaves
- 4 tbsp sliced coconut pieces
- mustard seeds (a pinch)
- salt (as required)
- oil (as required)
- Soak soya chunks in hot water for about 20 minutes, this helps to soften it. Then squeeze out the water and drain in a paper towel, and keep aside.
- Roast soya chunks by heating oil in a pan on a medium flame and cooking with chicken masala powder (2 tbsp) and salt. Place the lid on and cook for few seconds.
- Roast well till it turns brown and then transfer to a paper towel to drain the excess oil.
- In the same pan, add a little more oil, splutter mustard seeds and add curry leaves.
- Saute onions until they become soft. Add ginger garlic paste and saute till its raw smell subsides, followed by adding chopped tomato, and saute till it turns mushy and cooked.
- Add spice powders; turmeric powder, chili powder, coriander powder, chicken masala and saute on low flame for one minute.
- Add soya chunks, coconut slices and mix well with the masala, close the lid and cook on a low flame for 4-5 minutes. Stir periodically to mix the chunks well with the masala.
Serve warm with rice or chapathi.
Chicken masala is the pure blend of coriander, turmeric, chili, black pepper, salt, Kashmiri chili, fenugreek, dry ginger, garlic, cumin, cloves, cinnamon, cardamom, nutmace, and curry leaves. I used a readymade brand purchased from the store for this recipe, Eastern Chicken masala.