Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body .
I have added other veggies too to complete or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used!
2 Cups Basmati Rice
1 Cup Soy Chunks
1 Large Potato
1/2 Cup Peas
1/2 Cup Carrots
1/4 Cup Beans
1/4 Cup Corn
1-2 Bay Leaves
1 Star anise
1 Teaspoon Cumin Seeds
1 Teaspoon Ginger Garlic paste
1 Teaspoon Cumin Powder
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Garam Masala
Salt as per taste
2 Tablespoon Oil
Coriander for Garnish
PREPARATION TIME: 45 Minutes
HOW TO PREPARE:
Wash rice and keep aside, Slice the Onions and keep aside
In a wok, heat oil, crackle Cumin Seeds, Star Anise, Cloves, Cardamom and Bay Leaves
Add Sliced Onions and Ginger Garlic Paste. Saute until Onions get translucent.
Add Corn, peas, Medium cut Potatoes, 1″ Cut Beans, Carrots and Soya Chunks.
Keep Cooking until the veggies are slightly cooked
Add Salt, Red Chilli, Turmeric, Garam Masala and Cumin Powder
Mix everything and Add soaked Rice.
Pour in double the quantity of water than the rice .
Mix, Cover and cook until rice is cooked and water is reduced.
Water should have dried up.
Take off flame and keep it covered for 5-8 minutes for rice to get cooked in steam
Once done serve hot with fresh coriander as garnish.
Parathas are staple food of North India. Its a basic and common breakfast recipe from our Punjabi Cuisine. Its Wholesome and Healthy can be eaten in any meal like lunch or dinner as well. The paratha recipes varies from home to home. You can stuff boiled potatoes, onions, spinach, radish, methi, Cauliflower etc. Today we are making soya granules or soya keema parathas by cooking it first and then stuffing it in the dough. Soya Parathas are best for vegetarians and is the most suitable substitute for keema parathas
1) 2 Cup Soya Granuals
2) 1 Onion Chopped
3) 1 Tomato chopped
4) 1/4 Cup Fresh Coriander Leaves
5) 1/2 Teaspoon Turmeric
6) 1 Teaspoon Red Chili
7) 1/2 Teaspoon Garam Masala
8) 1/2 Teaspoon Coriander Powder
9) 1 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Cups Atta/Flour
12) Oil as required
13) Water to Knead the flour
14) 1 Teaspoon Ajwain seeds
PREPARATION TIME: 30 Minutes
HOW TO PREPARE:
* In a bowl take flour, add Salt, 2 teaspoon Oil and water
* Knead the flour into a dough and keep aside
* In a pan boil water, take off from heat and add soya granules
* Keep granules soaked in hot water for 10 minutes, then drain, squeese and keep aside
* In a wok add 2 Tablespoon oil, and add onions and tomatoes
* Cook till tomatoes become soft, add turmeric powder and mix well
* Add Salt, red chili, coriander powder, garam masala, chicken masala
* Cook for few minutes before adding granules and mix well
* Add Fresh coriander leaves, Mix and take off from heat and keep aside
* Divide the dough into 12-15 equal parts and make balls
* Take one ball each and roll it with rolling pin
* Put 1 Tablespoon granules mix, sprinkle some ajwain seeds in the centre
* Bring the edges together and press down
* Roll the dough into a 7 – 8″ diameter
* Place the parathas on tava or griddle and cook both sides
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot with butter or curd