soybean Archives | Sindhi Rasoi |Sindhi Recipes

Soybean in Sindhi style gravy

Alka Keswani — Mon, 20 Jan 2014 18:19:32 +0000

Soybean, a kind of legume, is somewhat controversial, and there are many different theories regarding the pros and cons of consuming Soy and its products. Traditional Indian cuisine seldom made use of fermented Soy products and its only since past few years, that Soy products are used in form of tempeh, tofu, soy milk, Soya sauce etc thanks to the food going global. Probably the only way that Sindhis used Soy was in form of Textured vegetable protein (TVP, or Nutrella, also known as Soyabean wadhi/ badi, and soyabean nandi or granules). Soybean as beans, often known as “meat without bones”, was probably never used, though now the trend is changing and Sindhis too are fine tuning their taste buds to develop a liking for flavors and textures of tofu, tempeh, Soy milk etc. So the protein rich Soybeans, dressed in Sindhi avatar, is dish of the day! Print Soybean in Sindhi style gravy Rating 5.0 from 3 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 2 Soybean cooked in Sindhi style gravy Ingredients Soybean (Soaked) 1 cup Onions 2 Tomatoes 2 Green chillies 2-3 (As per taste) Ginger 1" piece, finely chopped Salt Turmeric powder ¼ tsp Coriander Powder 1 tsp Garam Masala powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak soybean in water for 6-8 hours. Later discard the water if it is frothy and rinse 1-2 times again. Pressure cook soybean with double the quantity of water and some salt, for 5- 6 whistles or lower the flame after first whistle (the pressure released for once), and cook for 10 minutes.Empty the pressure cooker, reserving the liquid in which beans were boiled. Now using same pressure cooker add 1 tbsp of oil and add chopped onions. Cook on medium flame till light golden colour. Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder, coriander powder and garam masala powder. Cook till tomato get soft, then add about 1- ¼ cup of water and close the lid of pressure cooker and wait for 3 whistles. Put off the gas and let the pressure subside. Open the lid of cooker, whisk the mixture properly with the wooden whisk (Mandhiyaro) Add cooked beans, adjust salt and mix properly. Add the reserved liquid and again close the lid and wait for 2-4 whistles or until done. Adjust the consistency of gravy and serve it garnished with coriander leaves. This curry goes well with white steamed rice, rotis, bread etc. 3.2.2265

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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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Veg keema(Soyabean Nuggets and TVP in Gravy)

Alka Keswani — Mon, 14 Apr 2008 17:54:01 +0000

Print Veg keema(Soyabean Nuggets and TVP in Gravy) Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3 Healthy Nutrela recipe Ingredients Soyabean chunks (Nuggets /badi soyabean) 50 gms TVP (choti soyabean) 50 gms Onions 3 Tomatoes 2 Green chillies 3 Ginger Turmeric powder ¼ tsp Coriander powder 2 tsp Tejpatta 1 Garam masala powder ½ tsp Kitchen king masala ¼ tsp Kasoori methi (Dry methi leaves) ½ tsp Salt to taste Oil 2 tbsp Method Soak both Chunks and TVP in warm water for about half hour, Rinse these and squeeze out water. Take a pressure cooker, pour some oil and add chopped onions and a tejpatta and fry them on medium flame till golden brown. Add chopped tomatoes, green chillies, ginger, salt, all masalas, Soya chunks and TVP and fry them for about 5 minutes. Add around 1- 1 and ½ cup of water, close the lid and wait for at least 5 whistles of pressure cooker, or after the pressure builds up in cooker, just put the gas on low flame and let the curry cook under pressure for around 10 minutes or till done. Later check the consistency, it should not be too watery Garnish it with coriander leaves and serve hot with phulkas,naan or rice, but it tastes best with [url:1]bhughe chaawal [/url] 3.2.2885

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