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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Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry

Alka Keswani — Wed, 18 Aug 2010 13:53:18 +0000

Macaronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macaronis and Potatoes and dried lily seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal. Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soybean nuggets curry recipe from here. I tried it with soybean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macaronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot! But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and of course was smitten by the green seeds. Just take a look ! Fresh Green lotus seeds in Lotus pod, called Pabhoore or Dhodi in Sindhi The irresistible greens…So fresh ! Lotus seeds peeled and sliced The phool batasha or makhane are the dried lily seeds used in Curries and also in Kheer. For years I, along with many others, assumed Makhana to be Lotus pods but then thanks to Sangeeta Khanna, I came to know that those are actually seeds of a different lily, Euryale ferox! And now the recipe……. Print Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry Prep time: 15 mins Cook time: 40 mins Total time: 55 mins A Sindhi Style Curry with Macaronis , potato and lotus seeds Ingredients Onions 3 Tomato 1 large sized, grated Green chillies 2-3 Ginger 1 inch piece Garlic 3-4 cloves Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate) Oil 1 tbsp Kamaal Patt (Tej Patta) 1 Black cardamom 1 Clove 1 Potatoes 2 large Macaronis ½ cup Dried lotus seeds ½ cup Salt as per taste Turmeric powder ¼ tsp Coriander powder ½ -1 tsp Garam masala powder few pinches Kasoori methi and kitchen king masala( just one pinch each..optional) Water to adjust consistency of gravy Coriander leaves for garnishing Method Blend in food processor or mixie, peeled and sliced onions along with curd, ginger, garlic and some salt to make a smooth paste. Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black. Take 1 tbsp of oil in a pressure cooker and heat it. Add Kamaal Patt (Tej Patta), clove, black cardamom and saute for few seconds. Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker. Cook it till the paste turns golden brown in color, but make sure that it isn't charred. Keep sprinkling some water drops to avoid burning. Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked. Add the potatoes and around one cup of water and mix well. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle). Put off the burner and wait till the pressure subsides. Now add the Macaronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soaks these in water before adding to curry. But I like to cook them in curry directly....make your choice 🙂 ) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macaronis and lotus seeds). Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macaronis and lotus seeds are Al dente (Just cooked). Adjust the consistency of gravy and garnish with coriander leaves Serve it with Bhugha Chaanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste. 2.2.1

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Soya Nuggets Curry (Recipe II)

Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry