Wednesday, October 5, 2016

Soya chunks (meal-maker) kurma

Soya chunks cooked in a rich coconut-cashew ground mixture along with the onion- tomato spice mix. Chapathi along with  soya chunks gravy  is like a marriage made in heaven .I prefer mini chunks as there is no need to cut it again after pressure cooking.As soya chunks has good nutritive value,I like to include it either in gravy or in soya chunks biryani(I will post that soon!!)or as an appetizer. This post is specifically posted now (during navrathri) to help fight with your non - veg cravings. Here is a glimpse of the recipe.

Ingredients :

1.Soya chunks - 1 cup(1 cup= 250 ml)
2.Big onion(medium sized) - 1
3.Tomato (medium sized) - 2
4.Ginger         - 1 inch
5.Garlic         - 4 cloves
6.Chilli powder - 1 tsp
7.Coriander powder - 1 tsp
8. Garam masala - 1 tsp
9.Green chilli -
10.Bay leaves -
11. Kasoori methi - 1 tbsp

To grind :

1.Coconut (grated) - 2 to 3 Tbsp
2.Cashew nuts - 5 to 6
3.Roasted gram - 1 - 2 Tbsp
4.Coriander seeds - 1 Tbsp
5.Fennel seeds - 1 tsp

Method :

1. Pressure cook soya chunks with water and little salt for just one whistle.
2. Wash it in cold water. Squeeze out the water gently from the soya chunks and keep it aside.  
3. Meanwhile, take a pan and pour oil into it.
4. Then add chopped onion, ginger and garlic and fry for a while until the onion turns translucent.
5. Then add tomatoes and fry them till the tomatoes turn mushy.
6. Add chilli powder, coriander powder and garam masala to it. Fry for just 1 min.
7. Switch off the stove and allow them to cool.
8. Meanwhile, blend the items given under "To grind" for just 5 seconds.
9. Add the fried  onion -tomato mixture to the blender and blend everything together.
10. Now take a pressure cooker and add 1 tsp oil to it.
11. Add the bay leaf and green chilli to it.
12. Then add the ground masala to it and fry for 2- 5 minutes.
13. Then add kasoori methi to it.
14. Finally add soya chunks and enough water and salt. Pressure cook this for 1 or 2 whistles.
15. Garnish with coriander leaves and serve with chapathi/roti.

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