Soya Nuggets Curry (Recipe II)

Alka Keswani — Tue, 14 Sep 2010 10:39:18 +0000

Soya nuggets and TVP , features regularly in our Menu at Home. We just love this meaty protein and I try to incorporate these in our meals in variety of way.Tikkis stuffed with TVP, Soya nuggets Pulao, Soya chunks in tomato gravy and also in simple Onion gravy (Recipe I) or restaurant like rich creamy gravy. But my quest for yet another way to cook Nuggets, make me wander in the virtual world of Food blogs, Food Websites, along with pestering my friends (Some of these are established Chefs while some, in making of being a great Chef) who are really good in cooking lip smacking food. I try to jot down all the tips and tricks of cooking, from these lovely friends, and hence bring about a huge change in my cooking style, be it in terms of flavors, taste, aroma or texture. My new neighbor is an excellent cook (Coming up next, will be her awesome Pahadi Aloo recipe) and like good neighbors we keep on sharing the food and recipes too. The following recipe of Soya Nuggets is partly inspired by her style of making gravy, partly by the tips shared by some friends, partly by my own instincts ..so its kinda hotch potch of recipes, but trust me when I say, this will work for you at any cost. Print Soya Nuggets Curry (Recipe II) Rating 4.0 from 1 reviews Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 Ingredients Soya Nuggets 100 gms Onions 3 medium sized Tomatoes 2 large ones Green chillies 2 or more as per taste Akha (Khada/Whole) Garam masala (Includes, 1 green cardamom, 1 Black cardamom, A tiny piece of javitri or Mace,1 inch bark of cinnamon , A Kamaal Patt (Tej Patta) and a tsp of Cumin seeds) Crushed Ginger 1 inch piece Crushed Garlic 5 cloves Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Salt as per taste Oil 2 tsp Method Soak nuggets in warm water to which salt is added, for at least 30 minutes. In the meantime, take a pan or pressure cooker and add generously 2 tablespoons of oil.Do not panic...we will drain out all the excess oil after frying the onions..so chill ! Add Akha Garam masala and let these sizzle in oil for few seconds. Add chopped onions, and saute on medium to high flame till onion turns nice golden brown color. Now drain out excess oil, add crushed ginger and garlic (you can use paste too) and saute for few more seconds. Add grated or chopped tomatoes, green chillies, salt (remember there is already some in soaked nuggets) turmeric powder and fry well. When tomatoes are about to cook, add drained and squeezed Soya Nuggets to the cooked mixture, add coriander powder and Bhuno for 2 minutes.Sprinkle some water if mixture tends to stick to the bottom. Add around 2 cups of water and let the nuggets cook for 15 minutes if using pan (close it with lid and simmer after few boils) or for 5 whistles, if using pressure cooker. You can sprinkle some garam masala powder almost at the end of cooking procedure. Adjust the seasoning and let it simmer for a while. Garnish with coriander leaves and serve with either Roti or rice or both. 2.2.1 UPDATE: With great anxiety, let me share something with you all….Lovely Ria of Riascollection have chosen SindhiRasoi for Tried and Tasted Event for September month. This means that Bloggers and non bloggers can choose any recipe from Sindhirasoi and try it out. Bloggers can blog about it on their respective blogs while non-bloggers can just click the pictures and E-Mail their experience/verdict to Ria. I am super excited and really nervous….but please note, you can give me a shout or write to me (Use this contact form ) in case of any doubt about the recipe. Confused about some ingredients? Unable to follow any method? Need to ask about any substitutes? Just anything…and I will be more than happy to help ! Hoping of less disasters and more wonders in your kitchens…Will you participate in the event ? Thanks once again Ria..you really surprised me !

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Malai Kofta

Alka Keswani — Thu, 07 May 2009 15:04:07 +0000

Ever since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same. Many wished, that i post the recipe here, but I kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails. But after emailing the same to many of you (and my apologies to those who are yet to hear from me), I finally gave in and here I am sharing this recipe with you all . Malai Kofta is basically a Moghul Delicacy, but it is Universally popular amongst Indians and many Non Indians too. There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer (cottage cheese) to boiled vegetables Here is how I always make Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby. Feel free to tweak the recipe as per your taste and need. Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry) Here goes the stuffing The sinful deep fried malai koftas Print Malai Kofta Rating 5.0 from 1 reviews Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 3 Restaurant style Malai Kofta with red and white gravy recipe Ingredients For Kofte Paneer(cottage cheese) 250 gms +50 gms for stuffing Potatoes 2 All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out) Salt Thick cream(doubly thickened) or unsweetened Mawa(khoya) Few Kishmish (raisins), and cashew nuts for stuffing Green chillies 2 For Gravy Onions 3 Fresh cream (optional) 2-3 tsp Green chillies 3 Red Gravy 8-10 tsp (Recipe given below) White Gravy 7-8 tsp (Recipe given below) Milk ½ cup Coriander powder ½ tsp Kitchen King powder 1-2 pinch(es) Kasoori Methi ¼ tsp Salt Turmeric powder Method Grate 250 gms of Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note I use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added, Mix salt, cornflour, All purpose flour (or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps) Divide the mixture into 6-7 portions Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again to make a sort of stuffed ball Note I have made them in roll shape instead of circular (No hard and fast rules here) Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture Place them on kitchen towel or tissue paper to get rid of extra oil. For Red Gravy Take 3 onions, peel and slice them and deep fry in some oil till brown in colour Remove from oil and let the onions cool Grind these with 2 -3 tomatoes, ginger,garlic (4-5 cloves), Whole garam masala (A Kamaal Patt (Tej Patta)f, a bit of dalchini i.e cinnamon stick,1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom) Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes For White Gravy Soak about 1 tsp of KhusKhus (poppy seeds) in few spoons of water or milk for few hours Grind the seeds along with 6 -7 cashew nuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed) In a pan , add 1 tsp of oil and add Kamaal Patt (Tej Patta) and saute it for few seconds Add the khuskhus paste and fry the mixture on high flame (again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk Simmer it for 4-6 minutes and use this white gravy for any gravy based dish To Make final gravy In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around ½ cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out Add some water and let the gravy simmer for 5-8 minutes While serving place the fried koftas, in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves 3.1.09

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Soya Nuggets Curry (Recipe II)

Malai Kofta