Hello 2022!

Welcoming the New Year on a royal note with a Nawabi style dal / lentil stew which is rich and so delicious.

Sultani dal is a specialty of Awadhi cuisine, which belongs to the Northern part of India, Uttar Pradesh. The first time I tried Sultani dal was a few years back at a restaurant in Hyderabad, and then later at a friend’s party after which I got totally hooked into it. This is not your ordinary lentil curry if you are wondering, it is a royal dish which was served to Nawabs in palaces, ages ago.

A bowl of piping hot dal along with basmati rice is totally a food heaven. The recipe is fairly simple being mild on spices but using ingredients like ghee, milk, yogurt, and cream, making it rich and creamy. The consistency of the dal is smooth velvety and the ghee tadka with cumin, ginger and garlic totally elevates the taste all together. Plus, lentils are healthy and a great way to add vegetarian protein to your diet.

If this is the first time you are preparing this dish, then cooking dal with milk might feel a bit skeptical, but trust me, it is beyond delicious. We love Sultani dal so much that it has become a part of our weekly menu and my son enjoys every spoonful of it.

Sultani Dal

Serve it alongside with basmati rice, jeera rice, paratha, naan or roti. Enjoy!

Interested in other dal recipes? Check these out:

• Sambar
• Kale and Zucchini dal

Happy Cooking…!

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Sultani Dal

Sultani Dal / Lentil stew - A Rich n Creamy Royal Dish from the Nawabi Cuisine! 

Servings 4

Author Akhila

Ingredients

• 1 cup toor dal / yellow pigeon peas
• Pinch of turmeric
• Salt
• 1 cup milk
• 1 cup water
• ¼ cup yogurt
• ½ cup cream

Tempering/Tadka

• 2 tbsp ghee
• 1 tsp cumin seeds / jeera
• 2 dry red chilies
• 3 garlic cloves (minced)
• ½ inch sized ginger (minced)
• 2 green chilies (slit)
• 1 medium onion (finely chopped)
• Cilantro leaves (for garnish)

Instructions

• Pressure cook dal along with water, milk, turmeric powder and salt, for 2 whistles. Switch off the flame and allow it to cool until all the pressure has been released.
• Remove the lid from the cooker and turn on the heat to a medium flame.
• Add yogurt and milk cream, mix well and allow it cook until it forms a thick dal consistency.
• Prepare the tadka by heating ghee in another pan, add cumin seeds, dry red chilies and sauté for 1 min. Add ginger, garlic, green chilies, and sauté until the raw smell subsides. Add onion, sauté for 3 minutes until onions turn translucent.
• Pour the prepared tadka over the dal, mix everything together and check for the seasoning.
• Top with cilantro leaves and switch off the flame. Serve hot along with rice, paratha, naan or roti.

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Soya ularthiyathu / soya kheema roast / shredded soya roast – call it whatever you like, but one thing I can assure you – it tastes damn delicious!!! The dish looks appetizing too – like a minced meat / kheema roast, or shredded beef burnt ends; but in a Kerala style with curry leaves and coconut bites! In fact, this has been one of the most requested recipes by my Instagram followers after seeing it on my lunch platter pics.

The tale of soya in my home has been quite interesting; from non-existent to a permanent spot in my pantry. We never used to buy it until a few years ago when my sister-in-law introduced me to her Soya Chunk Roast recipe, which I really enjoyed as it tasted like a non-veg dish. But my husband played the villain here as he never showed interest to soya in any form, not even the roasted version. Although, he would rave about the soya biriyani prepared in the mess during his college days, and how he couldn’t believe that in the dish it was soya and not beef. Going by his words even though I have never seen or tasted it, I tried replicating the soya biriyani of his dreams, but failed miserably. So being back to square one, I made up my mind to figure out a way to tempt my husband to like soya dishes, thereby making my dinner nights easy with some quick cooking.

Soya is the perfect meat alternative for vegetarians and vegans alike, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. And that’s why it’s known a veg protein or meal maker dish.

The thought of soya as a meat alternative and its roasted texture resembling beef was the idea behind this recipe. To change its external appearance and texture, I shredded it mimicking that of kheema / minced meat. And finally taking a few tips from one of the most popular recipes on my blog “Beef Ulartiyathu / Beef Dry Roast”, I added coconut bites to give that extra crunchiness. Rest is the same from my sissy’s recipe, and Voila! A success and my husband loved it!!!

While following the instructions of this recipe, make sure to squeeze out maximum water from soya or else the roasting time may increase due to the water content. The slow roasting of the soya is the main highlight of this dish, resulting in a dry texture and a meaty taste.  This is a great side to go along with roti or rice, some yogurt, fresh cucumber and carrots. And if you’re looking to wow folks who do not enjoy soya (like my husband, and most kids), think no further and try out this recipe, I’m pretty sure you gonna impress them.

Bonus tip – Soya rolls: An alternate way to savor this dish is by rolling the shredded soya in a roti/tortilla along with some fresh veggies and a yogurt drizzle, easy peasy and yummy.

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 2½ cups of soya chunks
• 2 medium sized onions (finely chopped)
• ½ inch sized ginger (crushed)
• 3 garlic cloves (crushed)
• 2 green chilies (slit)
• 1 tbsp red chilly powder (or more if you like heat)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp + 1 tsp meat masala / chicken masala / garam masala
• 1 tsp mustard seeds
• 2 strands of curry leaves
• ¼ cup coconut bites
• Oil (as required)
• Salt (as required)
• Water (as required)

Instructions

• Prepare soya chunks: Heat water in a pot, once it starts to boil turn off the flame and soak soya chunks in it for about 20 minutes, this helps the chunks to soften and plump. Drain the pot, squeeze out the remaining water from the chunks and place on a paper towel, keep aside.
• Shred the soya: In a blender, using the pulse mode; pulse soya in batches until it forms a finely shredded form. Do not make it a paste. Alternatively, you can cut it into fine chopped pieces either.
• Prepare the masala: In a wide pan (preferably nonstick), heat some oil in a medium flame and splutter mustard seeds. Add 1 sprig of curry leaves and sauté.
• Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
• Reduce the flame to low and add chili powder, turmeric powder, coriander powder, 1 tsp meat masala and mix well, sauté for another 2 mins.
• Roast: Add the shredded soya, coconut bites and salt to the masala and roast it for 15 – 20 minutes until all the moisture dries out.
• Add the remaining 1tsp of meat masala, pepper powder and curry leaves during the roasting process to infuse with the soya. Taste and add salt as needed.
• Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
• Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).

Notes

1. Make sure to squeeze out maximum water from the soya chunks, otherwise the roasting time may increase due to the water content.
2. You can adjust the heat of the dish according to your spice levels, by varying the quantity of chilli powder and green chilies used.
3. Coconut oil is recommended for all Kerala recipes, you may also use any other oil except for olive oil.

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I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!

These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.

Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.

I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.

Enjoy, Happy Cooking…!!!

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Roasted Chickpeas Hummus Wrap

Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2-3 tbsp olive oil
• 1 tsp garam masala
• 1 tsp black pepper
• Salt (as required)
• Hummus
• 1 cucumber
• 1 tomato
• 1 red onion
• 2 tsp lemon juice
• Cilantro leaves (garnish)
• Pita bread

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
• Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
• Chop veggies and mix with lemon juice and salt. Keep aside.
• Warm pita breads in a pan or microwave/oven to make them soft.
• Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!

Notes

1. Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
2. For non-vegetarians, chicken or meat can be added as toppings and make a great combo.

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Do you love mushrooms? Well, I am seriously a Huuuge fan of it! Every week when we go for grocery shopping I manage to get a pack of them, luckily for my husband mushrooms are “high in Vitamin D” and he loves them, so no complaints and you will always find a pack in my refrigerator. Though once in a while I prepare an Indian style coconut milk curry with mushrooms which go well with chapatis, I prefer to cook my favourite pasta with mushrooms and broccoli or sometimes stuffed mushrooms… Do check out my blog for many more yummy mushroom recipes.

Although I only buy the small or regular sized ones, these giant mushrooms sitting in the grocery aisle have always made me curious. And it was during a dinner eve with my friends that I got to see one of these in a dish. A friend of ours who is a vegetarian couldn’t find many options in the menu and he ended up ordering this giant Portobello mushroom burger, and when it was served I was surprised to see the grilled mushroom cap as the patty of his burger, brilliant…!  So another excuse for me to get these giant ones and try out my love for them…

As I started working on this recipe, my next big question looking at these Portobello mushrooms was, how am I going to fit them in these regular sized hamburger buns, these are huge! Lol…But then as I started cooking them, I realized that they shrink to the right size. While prepping the mushrooms before you start cooking, always wipe and clean them with a damp paper towel and slice off the stems before marinating. The marinade used in my recipe is very simple with balsamic vinaigrette, garlic and olive oil. Allow the mushrooms to sit in the marinade for 15-20 minutes and don’t forget the most important step – basting.

If you are a vegetarian or looking forward for meatless recipes, these Portobello mushrooms are your perfect choice. They are low in calories, healthy, rich in flavour and pretty easy. You can try different toppings & sides of your choice along with your burger, although they do taste great with home-style baked potato wedges.

Enjoy, Happy Cooking!!!

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Portobello Mushroom Burger

Healthy Balsamic Portobello Mushroom Burger with Veggies and Swiss Cheese…! Pair it with some home style baked potato wedges, Deli…cious!!

Course Main Course

Cuisine American

Keyword burger, mushroom burger, portobello burger

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 large mushroom caps
• 2 tbsp balsamic vinaigrette
• 2 garlic cloves (finely chopped)
• 2 tbsp olive oil (+more)
• ½ tsp black pepper
• Salt (as required)
• 2 Hamburger buns (split)
• Swiss cheese (sliced)
• 1 large ripe tomato (sliced)
• 1 onion (sliced)
• Romaine lettuce

Instructions

• In a medium sized bowl, prepare the marinade by whisking balsamic vinaigrette, finely chopped garlic cloves, olive oil, salt and pepper. Place the mushroom caps smooth side down in the marinade and allow it to sit for 10-15 mins. Flip the other side and baste at regular intervals.
• Heat some oil in a pan on a medium flame.
• Once the pan is hot, place the marinated mushroom caps and cook for 6-8 minutes on each side until they are tender. Baste the marinade while cooking.
• Place the cheese slice(s) on the mushroom at the last minute of its cooking.
• On a serving plate, prepare the burger by arranging the bun with lettuce and transfer the cooked mushrooms with melted cheese on to it, keep side.
• In the same pan, add the sliced onions n tomatoes, and cook for a minute on both sides. Transfer to the burger and top with the other half of the bun.
• Serve with hot crispy baked potato wedges, Enjoy.

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How has your winter been so far? New Year has turned Missouri into a chilly and a windy state, limiting me to indoors most of the time. Still I love it, as being a food blogger I get to focus more on my work and makes me say… “Ya baby, winter is nice!”. But it’s the weekend snowstorms and freezing rains which make me say “Grrrr, I hate this…”.

So coming to my recipe of the day, here I am with a dish perfectly suited to warm you up, and is vegetarian with Tofu as the hero… a simple Fried Rice. This year as part of my “Blogging Resolution”, I plan to bring you a lot of healthy recipes. In the first year of my blog I was so excited to add all my favorites without worrying about the calories, but now it’s time to get healthy and of course in a delicious way. Ahaa…!

This is my first Tofu recipe as it is not popular in my hometown, and a similar substitute we are often used too is Paneer (cottage cheese). It was after moving to the US and visiting restaurants with my vegetarian friends/relatives did I get to taste Tofu. Hope that gives you a picture of my non-veg cravings, hehe! I personally never order vegetarian food outside, but the mouth watery vegetarian dishes on my friends plates make me dig into it. May be a good reason to hang out more with veggie friends and stay healthy (wink)!

For this recipe, you can use all types of vegetables along with paneer or even meat. Other than Tofu, Edamame is another healthy ingredient I have added and is my first. What I love about preparing a fried rice dish is the ease of cooking, and the best option to make use of all your leftover veggies/meat in your pantry, including the rice.

With any fried rice recipe, it is a known fact that a day old cooked rice works the best. Freshly cooked rice contains moisture which doesn’t help in roasting it properly. But when sat in a refrigerator overnight, there is no moisture left in it and the rice stays separated, which is perfect for stir frying.

Tofu is a healthy way to include a protein to your rice and veggies. But the tricky part in making a delicious tofu fried rice is draining the tofu completely of water, which otherwise will not allow the marinade to mix well and would taste bland.

Check out my Notes section for additional Tofu & Rice cooking tips.

Enjoy…!!!!

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Tofu Fried Rice

Healthy n Yummy restaurant style Tofu Fried Rice…! Loaded with Edamame, Carrots, Bell Peppers, and Onions... Substitute Tofu with Paneer or a Protein of your choice and this recipe still delivers a Simply Delicious Treat…!!!

Course Main Course

Cuisine Chinese

Keyword asian, fried rice, tofu fried rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

Sauce for Tofu

• 12 oz extra firm tofu (drained and pressed for at least 20 minutes)
• 2 garlic cloves (minced)
• 1 tbsp soya sauce
• 1 tsp sriracha sauce
• 1 tsp brown sugar
• 1 tbsp oil
• a pinch of salt

For Fried Rice

• 1 cup cooked rice (I have used basmati rice)
• 1 1/4 cup water
• 1 tsp oil (for rice)
• 2 garlic cloves (minced)
• 1/2 cup carrots (chopped)
• 1/2 cup red and green bell peppers (chopped)
• 1/2 cup edamame
• 1/2 of yellow onion (sliced)
• 1/2 cup spring onions (chopped)
• 2 tbsp soya sauce
• 2 tsp sriracha sauce
• 2 tbsp oil (add more if necessary)
• 1 tsp brown sugar
• salt (as required)

Instructions

• Wash rice in cold water thrice. Drain and soak in cold water for 30 minutes.
• Cook the rice, add a pinch of salt and a drizzle of oil while cooking. Once done, keep aside. Refer notes for additional rice cooking pointers.
• Prepare the sauce for the rice by whisking soya sauce, sriracha sauce, brown sugar, pinch of salt in a small bowl. Keep aside.
• Drain, dry, and cook the tofu. Refer notes for detailed instructions.
• Prepare the tofu marinade by mixing soya sauce, sriracha sauce, garlic, brown sugar, oil and a pinch of salt, in a small bowl. Whisk it well. Pour it onto the cubed tofu and marinate, allow it to sit for 10 minutes. Be careful not to crumble the tofu while marinating.
• Heat 1 tbsp oil in a pan/wok, pan fry tofu on a medium flame till its sides start turning brown, 2 minutes on each side should do. Remove the fried tofu from the pan and keep aside.
• To the same pan, add the minced garlic and saute until fragrant. Add salt and the remaining vegetables; carrots, bell peppers, edamame, onions, a handful of spring onions (reserve some to garnish later), and saute on a medium flame. Stir fry for 3-4 minutes until the vegetables turn tender. Remove from the pan and set aside.
• Heat 1 tbsp oil in the same pan and stir fry the cooked rice for 4 minutes on a medium flame. Add the prepared sauce for the rice and stir to mix well. Add the cooked tofu and vegetables, and toss to mix with the rice. Place the lid and cook for a minute.
• Garnish with spring onions.
• Serve hot with a sauce of your choice (I prefer Sriracha sauce).

Notes

1. You can use this recipe to substitute tofu with paneer, meat, vegetables, or any protein of your choice.

Preparing Fried Rice

1. Texture of the cooked rice is very important in making a good fried rice dish. Rice cooked a day ago works the best as it would be dry which is crucial. But if you couldn’t plan in advance, make sure to completely cool the cooked rice by spreading on a plate, before preparing the fried rice.
2. You can use any long or medium grain white rice like basmati, jasmine or brown rice.
3. Make sure your pan is really hot before stir frying rice.

Preparation of Tofu

1. When shopping for tofu, look for extra firm one. Extra firm tofu works well.
2. Drain the tofu completely of water before cooking. You can place it between paper towels and keep pressed with a weight on top, this will release the water. Repeat as many times till it is dry.
3. Cut tofu into cubes.
4. Cook the tofu when the pan is really hot.

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The week started as a really interesting one with so many things happening and me getting totally busy in my “blog world”. I finally got hold of a copy of “Plate to Pixel – Digital Food Photography & Styling” by Helene Dujardin, a book I have been longing to read. If you are serious about food photography, this is the right choice. The simplicity in the writing and the stunning photos are a real inspiration, especially if you are a newbie.

So as I was saying about my week, after a late Friday night at my friends place chit chatting and watching a movie, my Saturday morning turned out to be a slow n sleepy one and all I needed was a “minimal effort lunch”. So I decided, it’s going to be a meatless Saturday with mushrooms as the highlight! Ohh by the way, I love mushrooms and its combination with all sorts of ingredients, like garlic, broccoli, peas or chicken.

And here I have from my collection, one of my few recipes for a comfort food with minimum ingredients. It is super easy to cook and you can vary the ingredients with protein or other veggies per the availability in your pantry.

This time I’ve skipped preparing my white sauce, instead made it simple with only garlic, mushrooms and peas, and topped with some grated parmesan cheese. If you love the creamy texture of the white sauce, you can check out my previous pasta recipe and mix it to this dish. Both taste delicious…!!!

Enjoy…!!

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Spaghetti with Garlic, Mushroom and Peas

A simple no-sauce veggie pasta with Garlic, Mushrooms, Peas and Parmesan Cheese. 

Course Main Course

Cuisine Italian

Keyword pasta, vegeterian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

• 8 ounces of spaghetti/linguine
• 3 garlic cloves (finely chopped)
• 1 cup peas (thawed, I used frozen peas)
• 1 cup mushrooms (8-10 nos)
• parmesan cheese (grated)
• 2 tbsp butter
• salt as required
• pepper (as required)
• olive oil (as required)

Instructions

• Prepare spaghetti as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
• Clean and pat dry mushrooms, slice into small pieces.
• Heat butter in a pan on a medium flame, add sliced garlic and saute for a while until tender.
• Add mushrooms and peas, salt and pepper, mix well and close the lid to cook for 5 minutes.
• Toss the noodles into the pan and stir to combine well. Add grated parmesan cheese and garnish with fresh chopped parsley leaves (optional).
• Serve immediately.

The post Spaghetti with Garlic, Mushroom & Peas appeared first on Pepper Delight.

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 this soya roast is a vegetarian dish at first sight… Enjoy..!!!

Interested in other vegetarian side dishes for chapathi? Check these out:

• Soya Ularthiyathu / Shredded Soya Roast
• Vegetable Kurma
• Navratan Korma
• Varutharacha Kadala curry/ Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Soya Roast

Healthy and Delicious Soya Roast in a spicy masala flavour. A perfect side dish for roti and a veggie alternative for the meat lovers!!!

Course Side Dish

Cuisine Indian

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 cups soya chunks
• 2 onions (sliced)
• 2 green chilies (slit)
• 1 to mato
• 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
• 1 tsp mustard seeds
• salt (as required)
• oil (as required)

Instructions

• 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.

Notes

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.

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