15
Jun 19

Soya vadi/chunks (Meal maker/Nutrela) curry

There are so many ways to prepare the soya chunks, you may make the curry only with soya chunks or you can mix it with potatoes or any other vegetables. This can be used in Pulao or Biryani.

Soya chunks do not have its own flavor; it is neutral in flavor, so whatever spices we add, we get that flavor.

 So why not one day cooks this way and gives your family a different taste and I bet it will become the favorites of your family.

This is all time favorite recipes. The aroma and the flavor are awesome! It is so yummy!

Ingredients:

  • Soya vadi: 50 gm
  • Potato: 1no. (Medium)
  • Onion: 1no. (Medium)
  • Tomato: 2 no. (Medium)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2”piece
  • Cumin: 1 teaspoon
  • Bay leaf: 1 no.
  • Green chili: 2-3no.
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Kasuri methi: 1 tablespoon
  • Fresh cream: 2 tablespoon
  • Mustard oil /cooking oil: 5 tablespoon

Preparation:

  1. Chop onion, tomatoes into longitudinal slices, Peel off and chop potato, green chili and ginger. Keep aside.
  2. Soak soya chunks into hot water for about 5-10 minutes. (You may soak 5-6 hours before in normal water)

Method:

  1. Take a fry pan; heat 2 tablespoon of oil, let oil start to smoke, add cumin and bay leaf, sputter it for few seconds and add sliced onion, sauté till light brown.
  2. Add tomato, turmeric and coriander powder, fry till oil separates from masala (or liquid dries up) on low flame.
  3. Add chopped potatoes and soaked soya chunks, stir properly, cover the lid and stir occasionally, so that it should not burn. Add kasuri methy and fresh cream, stir fry for couple of minutes.
  4. Add one and half cup of water and cover for 3-4 minutes till it is done and desired gravy consistency comes. Add Garam masala powder and stir it, Put off the flame.
  5. Soya vadi/chunks (Meal maker/Nutrela) curry is ready to be served. Serve with Indian bread (chapatti, paratha, Poori) or rice.
Soya vadi/chunks (Meal maker/Nutrela) curry
Ingredients
Ingredients
add cumin and bay leaf
add sliced onion
Add tomato
Add chopped potatoes and soaked soya chunks
Add kasuri methi
Add kasuri methi and fresh cream
Add one and half cup of water
cover for 3-4 minutes
desired gravy consistency
Garam masala powder
Soya vadi/chunks (Meal maker/Nutrela) curry
Soya vadi/chunks (Meal maker/Nutrela) curry
Soya vadi/chunks (Meal maker/Nutrela) curry

07
Jun 19

Bamboo shoot (Takenoko) masala

I am posting this recipe from Japan, so I prepared with Japanese sticky rice. Enjoy “Bamboo shoot (Takenoko) masala”. See how Appealing is this! 

I wanted to cook this recipe since couple of year ago when I ate Bamboo shoot rice in a restaurant in Mumbai. Fresh bamboo shoot is easily available here in Japan. Although some Asian countries as China, Indonesia, Vietnam, Malaysia, Burma, Japan, Thailand, Taiwan, Nepal etc are the hub of bamboo shoot. The north east part of India each and every houses do plant bamboo, because their cuisine are incompletes without adding dash of bamboo shoot. It is very nutritious, give much strength and make you strong and tough.

Canned bamboo shoot is easily available everywhere, Malls in India and aboard too. For the recipe you can use canned too. In this recipe I used fresh bamboo shoot and included how to chop bamboo shoot.

So enjoy the unique & exclusive recipe of bamboo shoot…

Ingredients:

  • Bamboo shoot (Takenoko): 2no. (Medium size, about 6-7 inch)
  • Ground nut: 100gm.
  • Dry coconut: 2 tablespoon
  • Sesame seed (white): 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Chili: 2no.
  • Coriander leaves: 20 gm
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon, as per taste
  • Turmeric powder: half teaspoon
  • Onion: 1 no. medium size
  • Ginger: 2” pieces
  • Garlic: 2-3 cloves
  • Lemon: ¼of a medium size lemon
  • Tamarind pulp (optional): 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Olive oil/cooking oil: 1 serving spoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Wash the Bamboo shoot, and trim the thick end ½ -1”an inch. Peel out outer layer until white portion is coming, trims the upper ½ -1” portion too (Shown in the photo).
  2. The second step is to peel out the upper hard layer just like we peel off the potatoes (shown in the photo). Slices it and put it into bowl filled with water.
  3. Boil and cook this sliced bamboo shoot into pressure cooker with ¼ lemon and a whole red chili on high flame, bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes. Allow it to cool and open. Drain out the water, keep aside.
  4. Chop the tomatoes, onion and coriander leaves.
  5. Light roast ground nut on low flame, let it cool and remove the upper layer or skin. Keep aside.
  6. Roast coconut, cumin and sesame seed separately and keep aside.
  7. Grind the ground nut, coconut, sesame seed, ginger, and garlic and cumin seed with the help of water and make fine paste (wet masala).

Method:

  1. Take a pressure pan/pressure cooker, pour oil, when oil becomes hot and smoke starts coming from it. Add mustard seed and red chili. Allow to sputter for few seconds: add sliced onion stir fry till it gets translucent. Add chopped tomato along with coriander powder, chili powder and turmeric powder, stir fry for couple of minutes, add wet masala and fry for 8-10 minutes on low flame till oil separates from masala and liquid dries up. Stir 2-3 times in between so that it should not stick to bottom.
  2. Add boiled bamboo shoot and salt, stir fry for 3-4 minutes: add water and tamarind pulp, close the cooker lid, and bring to full pressure. Lower the flame and cook for 2-3 minutes. Put off the flame, let it cool and serve.
  3. Have this delicious “Bamboo shoot (Takenoko) masala” with either rice or some paratha, chapati to satiate your stomach’s craving delightfully.
  • Note: It is necessary to use fresh bamboo shoot within 2-3 days, only white portion to be used.
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko)
Bamboo shoot (Takenoko)
Peel out outer layer
Peel out outer layer
Peel out outer layer
trims the upper ½ -1”
peel out the upper hard layer just like we peel off the potatoes
peel out the upper hard layer just like we peel off the potatoes
Slices it and put it into bowl filled with water
Ingredients
Boil and cook this sliced bamboo shoot
Cooked bamboo shoot
Add mustard seed and red chili
add sliced onion
Add chopped tomato along with coriander powder, chili powder and turmeric powder
add wet masala
add wet masala
Add boiled bamboo shoot
Add boiled bamboo shoot
stir fry for 3-4 minutes
add water
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala

31
May 19

Soya vadi/chunks (Meal maker/Nutrela) masala

Family is most important in our life; always we would like to serve them very healthy and nutritious food. Soya chunks are one of the best protein foods in vegetarian menu. It is very good for those passing through pre menopausal phase. Dietitian advised them to add soya chunks daily in their diet. Keeping those in my mind, I prepared this recipe.

Here I used milk and fresh cream that brings the smooth and creamy texture to the recipe and gives highly pleasing taste and aroma. It increases nutritional value too. Cook the recipe and don’t forget to write me. Enjoy the recipe…

Ingredients:

  • Soya vadi: 50 gm
  • Onion: 1no. (Medium)
  • Tomato: 2 no. (Medium)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ginger: 2”piece
  • Cumin: 1teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Fresh cream: 2 table spoon
  • Milk: 150 ml.
  • Water: 50 ml (as per requirement)
  • Mustard oil /cooking oil: 3 tablespoon

Preparation:

  1. Chop onion, tomatoes and ginger (you may grate) keep aside.
  2. Soak soya chunks into hot water for about 5-10 minutes. (You may soak 5-6 hours before in normal water)

Method:

  1. Take a fry pan; put oil, let oil start to smoke, add cumin, Sputter it for few seconds, add onion sauté till light brown, add ginger and tomato, also add turmeric, salt, chili powder and coriander powder one by one, stir  fry till oil separates from masala (or liquid dries up) on low flame.
  2. Add soaked soya chunks, stir fry for couple of minutes, add milk and water, and stir well. Cook on lower flame until done with lid on. Stir occasionally, so that it should not burn. Add Garam masala powder and stir it, Put off the flame.
  3. Soya vadi/chunks (Meal maker/Nutrela) masala is ready to be served. Serve with Indian bread (chapatti, paratha, Poori) or rice.
Soya vadi/chunks (Meal maker/Nutrela) masala
Ingredients
Ingredients
add cumin
add onion
add ginger and tomato
add ginger and tomato
add turmeric, salt, chili powder and coriander powder
add fresh cream
add fresh cream
Add soaked soya chunks
stir fry for couple of minutes
add milk and water
Cook on lower flame
Add Garam masala powder
Soya vadi/chunks (Meal maker/Nutrela) masala

23
May 19

Dry moong(mung) dal (dry split green gram)

It is wonderful in taste, cooks it any season, perfect side dish which is rich in protein. Sometimes housewives are in dilemma what to make? So there is no need to come in stress, just prepare this recipe blindfold. It goes with every meal even though it is perfect for breakfast. Study says, starting your day with protein diet is good for healthy life. Have a good day… 

Ingredients:

  •  Mung dal (Split green gram): 100 gm
  • Onion: 1no. (Small size)
  • Tomato: 1 no. (Medium size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Coriander leaf: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Chili powder: ¼ teaspoon
  • Coriander powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Lemon: ¼ no.

Preparation:

  1. Soak Mung dal minimum 2 hours or overnight.
  2. Clean and chop onion, ginger, garlic, green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Take a fry pan. Heat oil and add cumin and mustard seed, let it sputter for few seconds; add chopped onion, garlic,  green chili and ginger, fry it for few minutes, till it turns translucent.
  2. Add chopped tomato, stir fry for couple of minutes adds salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add soaked Mung dal. Stir and cook on low flame with lid on for 4-5 minutes (Till it is done). Stir occasionally.
  3. Add chopped coriander leaf and put off the flame, add lemon juice before serving. Transfer into serving bowl. Sprinkle the coriander leaves on it. Serve hot or warm as per your choice. You can serve this as a side dish with chapatti or paratha.
Dry mung dal (dry split green gram)
Ingredients
Ingredients
add cumin and mustard seed
add chopped onion, garlic, green chili and ginger
add chopped onion, garlic, green chili and ginger
Add chopped tomato
Add chopped tomato
stir fry for couple of minutes
add soaked Mung dal
stir fry for couple of minutes
Stir and cook on low flame
Add chopped coriander leaf and
Dry mung dal (dry split green gram)
Dry mung dal (dry split green gram)
Dry mung dal (dry split green gram)

22
May 19

Dry methi potato

You may forget the fresh methy Aaloo, when you eat a bite of this fabulous recipe. Your house will be filled with its aroma when you cook this recipe. You would like to taste it again and again greedily. Whenever I prepare this recipe the guest praises and asks more and more and never forgets to ask, how to cook. I am going to upload today a long time pending… recipe…enjoy… let me know the feedback…

Ingredients:

  • Potato: 250 gm
  • Onion: 1no. (Small size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Dry kasuri methi: 2 tablespoon
  • Cumin: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Fresh cream: 2 tablespoon

Preparation:

  1. Boil potatoes, peel off the skin and chop into cubes, Keep aside.
  2. Chop onion longitudinally, Keep aside.
  3. Chop ginger, green chili into small pieces, Keep aside

Method:

  1. Take a fry pan. Heat oil and add cumin, let it spur for few seconds; add chopped onion, green chili and ginger, fry it for a  couple of minute, till it turns translucent.
  2. Add salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add boiled and chopped potatoes along with dry kasuri methi. Stir and cook on low flame with lid on for 2-3 minutes Stir occasionally.
  3. Add fresh cream. Stir and cook again on low flame with lid on for 4-5 minutes. Stir occasionally. Put off the flame. Transfer into serving bowl. Serve hot or warm as per your choice. You can serve this as a side dish with Indian bread and equally goes well with rice dishes too.
Dry methi potato
ingredients
ingredients
add cumin
adding sliced onion
adding ginger
adding green chili
Add salt, red chili powder, coriander powder and turmeric powder
add boiled and chopped potato
add dry kasuri methi
Add fresh cream
Add fresh cream
adding garam masala powder
Dry methi potato