Soya nuggets or Nutri nuggets are vegetarian high protein soya meat. It is a plant based protein derived from soy beans and can be easily substituted for different meats.   It cooks fast and is super healthy.

Today we are preparing a fusion Indo Chinese recipe – encorporating the soy meat nuggets in soy sauce and chilly sauce flavoured dish. It is a little spicy but you can adjust that according to your spice level. Easy snack to make for family and friends.


  1. 200 gms Soya Nuggets
  2. 1 Onion
  3. 1 Capsicum
  4. 8-9 garlic Cloves
  5. 1 – 2 Green Chilly
  6. 1/2 Cup Spring Onions/Green Onions
  7. 1 Tablespoon Siracha Sauce
  8. 1 Tablespoon Ketchup
  9. 1 Tablespoon Soya Sauce
  10. Salt to taste
  11. Black pepper to taste
  12. 2 Tablespoon Oil
  13. Fresh Coriander



  • Boil 3 Cups of water and add in the Soy Nuggets to boil them for 10 minutes
  • Take nuggets out and drain extra water, keep aside
  • In a wok, heat oil and throw in chopped garlic and sliced onions
  • After Onions soften throw in the sliced Capsicums and give it a nice mix
  • Pour in Tomato Ketchup, Siracha Sauce and Soya sauce and  cook for a minute
  • Add in Green Chillies,  Green Onions, Salt and Black Pepper and mix well
  • If it seems to be sticking to the wok, then add a little water and stir again
  • Add in boiled nuggets and mix well until all sauces are coated well on soy nuggets
  • Garnish with fresh chopped Coriander and sesame seeds , Serve Hot

Turai or Ridge Gourd is commonly found in most parts of country. It has always been treasured in ancient Ayurvedic Diets. It is rich in nutrients – Vitamin C, riboflavin, zinc and is also full of antioxidants. It is also known for its ‘cooling’ properties. Using such an ancient ingredient in “Jai Ki Rasoi Se” made very simple, healthy and delicious dish called “Turai Ki Sabzi Doodh Ke Sath” It goes well when served with any Indian Breads.

दूध के साथ तुरई सब्जी

हिंदी में सुनो:-

1. 500 gms Finely Chopped Ridge Gourd (Turai)
2. 1 Cup Milk (Doodh)
3. 1 Tablespoon Roasted Sesame Powder (Bhuni Til Ka Powder)
4. 1 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Powder)
5. 1 Teaspoon Cumin & Mustard Seeds (Jeera Rai)
6. 1/2 Cup Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 3-4 Slit Green Chillies (Kati Hari Mirch)
9. 1 Tablespoon Red Chilli Powder (Lal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 1 Teaspoon Cumin Powder (Jeera Powder)
12. 1 Tablespoon Coriander Powder (Dhaniya Powder)
13. 1 Teaspoon Whole Spice Powder (Garam Masala Powder)
14. Salt According to taste
15. Oil as Per Requirement



  • Heat oil in a non-stick pan or kadai.
  • Add cumin & mustard seeds. Allow them to crackle in order to get the flavors in the oil
  • Now add finely cut ridge guard and mix well. Cover it and cook for 3 to 4 minutes
  • At this stage add other ingredients – ginger garlic paste, red chilli, turmeric, cumin, coriander and whole spice powder.
  • Mix all the ingredients and cook till the oil get separated from the masala
  • Add the roasted sesame, peanut powder, season it with salt as according to taste. Mix well and cook till the oil get separated from it
  • Now add milk and mix well. Cover and cook it on low flame till mill get absorbed and ridge gourd is completely cooked
  • Finally add finely chopped green coriander and slit green chillies. Mix all and cook for another 2 minutes
  • The dish is ready to be served with any Indian bread or Steam Rice