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Go the soya way
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Include some soya in your diet with these preparations.
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HEALTHY OPTION: Imagination and creativity are the key. — Photo: K. Ramesh Babu
SOYA IS very much in today on account of its nutrition value. Milk, derived from soya, is now being used by some as a substitute for cow and buffalo milk. The availability of soya chunks is an easier and faster way of cooking soya. With a little imagination, soyabean and soya chunks can be transformed into some interesting dishes.
Soya Manchurian
Ingredients:
Soya chunks - 100 gms
Refined flour - 60 gms
Cornflour - 20 gms
Salt to taste
White pepper powder to taste
Garlic (chopped) - 10 gms
Green chillies - 10 gms
Soya sauce 10 gms
Ajinomoto - 5 gms
Soya refined oil - 10 ml
Soya refined oil for deep frying
Method: Soak soya chunks in lukewarm water for 15 minutes. Squeeze out the excess water. Cool nicely. Coat soy chunks with refined flour and cornflour with salt and white pepper powder. Deep fry in moderate hot oil until lightly browned. Remove and keep aside. Now heat oil in a bowl, add garlic and green chillies, stir for a few minutes then add soy sauce, cook again for a minute, add water and bring to boil. Dissolve cornflour in a little water. Add this to bowl to make a medium thick sauce. Add deep-fried soy chunks. Bring to a boil. Serve hot.
Soya zafarani korma
Ingredients:
Soya chunks - 100 gms
Soya refined oil - 20 ml
Bayleaf - 1
Green cardamoms - 2
Black cardamoms - 2
Cloves - 2
Cinnamon - 1 inch piece
Mace -1
Boiled onion paste 120 gms
Ginger paste 10 gms
Garlic paste 10 gms
Chopped green chillies - 15 gms
Boiled cashewnut paste - 20 gms
Fresh cream - 60 gms
Saffron 1/2 gm
Milk - 30 ml
Khoya - 30 gms
Salt to taste
Method: Soak soya chunks in lukewarm water for 15 minutes. Remove excess water by squeezing. Dissolve saffron in lukewarm milk and then cook this with the khoya, till it turns into a liquid. Heat oil, add bay leaf, green cardamom, cloves, cinnamon, black cardamom and mace. Cook for a minute and then add boiled onion paste. Cook till oil starts separating. Then add ginger, garlic paste and green chillies, cook for a moment. Add boiled cashewnut paste, khoya, adjust water if necessary, add salt and cook till gravy is thick. Now add soya chunks, continue for another five minutes on slow flame. Serve hot, garnished with fresh fruits on top.
Soya palak bahar
Ingredients:
Soya chunks - 100 gms
Spinach - 1 kg
Butter - 10 gms
Bayleaf - 1
Onion (chopped) - 120 gms
Ginger (chopped) - 10 gms
Garlic (chopped) - 10 gms
Red chilly powder - 10 gms
Coriander powder -10 gms
Turmeric powder - 5 gms
Salt to taste
Method: Soak soya chunks in lukewarm water for about 15 minutes. Squeeze to remove excess water. Wash spinach plenty of times and then chop finely. Heat butter in a kadai, add bayleaf and chopped ginger, garlic, cook for a while then add red chilly powder, coriander powder, turmeric powder, cook for two-three minutes. Add chopped spinach and soya chunks. Adjust salt and continue cooking till done. Serve hot.
Khasta ladoo
Ingredients:
Gram flour - 200 gms
Soya flour - 150 gms
Vanaspati - 100 gms
Sugar - 60 gms
Small cardamoms - 10 gms
Pistachio - 10 gms
Method: Pulverise sugar and cardamom separately. In a heavy bottomed pan, melt vanaspati / butter gradually on medium low fire and cook the flour, allow to cool. Mix powdered sugar and cardamom as well as finely-chopped pistachio. Take 1/3 cup of this mixture press between your palms and roll around until it becomes a firm ball. Serve as dessert.
O.P. KHANTWAL
The writer is Executive chef at ITC Kakatiya Sheraton Hotel and Towers.
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