Spaghetti with Soya Chunks:
Listen up ladies, I know this recipe isn't gonna win any sort of culinary awards for innovation or anything. But for a routine traditional cook, it was pretty darn easy. I fixed this spaghetti for dinner, last week' altered the regular meat balls with some soya chunks! Now, was that cooking or what? It turned out to be a best meal, with minimal effort:)
Over the past few years, as more and more I traveled, the more I tasted and experimented quite a different decadent recipes:) Since, my days are already sorted out with working commitments, cookery classes and regular damn chores...I hardly ever get a chance to try those cakes, soups, salads, pastas from my fellow bloggers' that keep tempting me endlessly, even in my dreams:)
So, when Gita kept ranting all about healthy food and stuff...I was gleefully eager to incorporate some of her wise ideas.:) Particularly, I am bit inclined towards Biriyani(Okay okay, easy...I know you all knew that). When I saw her recipe for Pasta Biriyani' it certainly went deep inside my heart and got crystallized there, the next moment I am with shopping cart, at super market...looking for quality pasta on the aisle. Well, if you haven't tried fusing Italian stuff with Indian herbs, probably you might want to give it a try...the complexity and richness all in one simple recipe, definitely guaranteed satisfaction:)
Here is the Original Recipe:)
Below is my Tweaked Recipe:
Radiatore Pasta 1 cup
Soya chunks 1/2 cup
Green chili 1 chopped
Onion 1 small bulb - grated
Tomato 1 small - pureed
Ginger 1" grated
Garlic 1 clove minced
Mint leaves few
Cilantro leaves few
Cinnamon 1 stick
Bay leaves few
Garam masala powder 1/4 spoon
Olive oil few spoons.
Tomato wedges to garnish
Cilantro leaves to garnish
Parmesan cheese to garnish(optional).
Cook pasta as per the directions behind the box, set aside. I add salt and a spoonful oil to it while boiling, in case if you want to try that:)
Boil the soya chunks with enough water and salt for about 7-10 minutes. Once it is done...squeeze the excess water out, retain the chunks.
In a wide skillet, heat oil. Add the whole spices, followed by chilies, onion, ginger and garlic...fry real good, maybe till the raw odor is gone.
Further add the tomato puree, mint, cilantro leaves and garam masala powder.
Now add pasta and soya chunks to it...fry over high heat, briefly.
Garnish with chopped tomatoes, cilantro leaves and Parmesan cheese.
Soya Chunks Stew:
Soya Chunks 100 grams
Green chilies 3 - slitted
Red Onion 1 large – sliced
Country Tomatoes 2 – chopped into chunks
Ginger 4” size – peeled and chopped into sticks
Garlic 7-9 cloves – peeled and chopped into sticks
Turmeric powder ½ + ½ spoon
Red Chili powder 2 spoons
Red food color 1 pinch (optional)
Thick/thin coconut milk 1 cup
Cinnamon 2 sticks
Cardamom crushed 3
Bay leaves 1
Coconut Oil few spoons(kerala touch) sesmae oil (Tamizhar touch).
Cilantro leaves few for garnishing.
Wash and clean soya chunks. Boil with enough water + salt in microwave oven for about 10 minutes. Then wash with clean cold water. Now also squeeze them a little to remove excess water. Set this aside.
Heat oil in a wok…clove, cinnamon, cardamom and bay leaves to it. Wait until it pops and splutters well.
Add green chilies and onions to it. Fry till onions turn to golden color.
Add garlic and ginger sticks too. Fry them till its raw odor leaves.
Now add tomatoes and sauté for few minutes. Add salt, turmeric, chili and color powder to this.
Fry for few more seconds. Then add 2-3 cups of water. Cover and cook over medium heat.
Add soya chunks now and cook over medium heat without covering it. Maybe it takes 5-7 minutes.
Now add coconut milk to this and allow it to boil once. Remove this from stove top.
Garnish this stew with chopped cilantro leaves.
Serve warm along with steam cooked rice.
Soya chunks Biriyani:
Meal maker Biriyani/Soya Chunks Biriyani.
Meal maker/soya chunks 1 bowl full
Small grained rice(seeraga samba) or long grained rice(basmathi)
Onion 1 chopped
Tomato 2-3 chopped
Mint/Pudina leaves 1 cup full
Ginger - garlic paste 2-3 spoons
Green chillies 6 slitted
Lime juice from 1 fruit
Cinnamon sticks 2
Star anise 1
Bay leaves 3
Chili powder 1 spoon
Marathi mokku 2-3
Ghee/butter/refined oil 1 cup
1. Soak soya chunks in warm water for 1 hour....or better boil soya chunks with little salt added to it. Boil for minimum 6-8 minutes. Then squeeze off the water held in a colander.
2. In a pressure cooker add oil/ghee and wait till its smoky hot.
3. Add the spices clove, cinnamon, cardamom, marathi mokku, star anise, bay leaves and fry for a while.
4. Later add green chilies and onion....fry till onion is translucent and lost its raw smell.
5. Now add ginger - garlic paste to the above and fry till it looses its raw smell.
6. Add tomato plus mint leaves and fry till it looses its water content and oil shows up on top.
7. Now add chilly powder, lime juice and soya chunks. Add water and rice with salt now.
8. Measure the water according to rice you use. For 1 cup of rice 1 and 1/2 cup of water. Salt this water and bring it to boil.
9. Cook till 2 whistle.
10. Serve them hot with onion or cucumber raita.
Meal maker/Soya bite Gravy / Soya Chunks Gravy(Chettinad Style)
Well....I never tasted this recipe in actual chettiand home! But I always liked their extra spicy, hot hot & super hot curry recipes. Since most of the restaurants only produce their curry in non-veg form! Most of my family and friends happens not to taste their great curry! So I tried to fix the same curry for my veggie lovers!
So this could be called my creation!:) And my mother likes meal maker so much! So here you go! Meal maker/soya chucks could be related to vegetarian's meat! Has it is rich in protein, tastes bit like meat, the texture is like meat....and even the color! So this make a perfect pick for chettinad Gravy.
Soya bites/meal maker 1 large bowl full
ginger-garlic paste 1 spoon
Green chilies 3
Curry leaves 3 twigs
Cashew nuts 2
Cinnamon sticks 2
Fennel seeds 1 spoon(som)
Cumin seeds 1 spoon(seeragam/jeera)
Black pepper 1 spoon
Cas cas/poppy seeds 1 spoon
Dhaniya/Coriander seeds 1 spoon
Dry coconut powder1 spoon
Star anise 1
Bay leaves 1-2
Marathi mokku 2
Oil 1 cup
Turmeric powder 1/4 spoon
Red chili powder 1 spoon
1. In a vessel add soya chunks and salt plus water. cook them on low flame for 5-10 minutes. And drain the water. squeeze soya chunks in a colander to drain all water out. Then set it aside.
2. In a large kadai/pan roast all spices together (clove, cinnamon, cardamom, dhaniya, cumin, fennel, pepper, cas cas, cashew nuts, dry coconut) roast them till good flavour and at the same time not too brown. powder them in a blender and store it in an air tight container.
3. In a large pan add oil. Add onions to it. Fry them till golden brown and add ginger-garlic paste. Fry them till its raw smell is gone. Then add tomato to it and fry for a while. Now grind them to a thick paste and set aside.
4. In a deep bottomed pan add oil. Add green chilies and curry leaves. Further add marathi mokku and bay leaves. Now add onion paste and fry for a while. Then add soya chunks. Now its time to add salt, turmeric and chili powder.
5. Once the soya bites are blend to the gravy well add the garam masala powder. let it be over high flame for at least few minutes....so that masala's raw smell is gone. this can be taken along with paratha, chappathi, poori or mild flavoured ghee rice, pulav...etc.