Mini soya chunks masala

Mini soya chunks / meal maker masala:

Soy Meal maker is a line of high-protein foods in form of soy chunks, nuggets, granules and mini-chunks.

These granules and chunks can be cooked by interchanging them with certain meat preparations in many recipes. Meant especially for those who are seeking to go aboard a vegetarian diet, or simply wishing to reap the health benefits of soya beans, soya chunks can be an excellent add up to a diet.

Soya chunks masala is a soft and delicious dish, chopped coriander leaves and mild spices added in it enhances its taste.This can  be matched with rice roti, naan and puri.

 

Mini soya chunk masala
Mini soya chunk masala

Facts on soya chunks:

Soya chunks plays a very big role in the prevention of many chronic diseases and continues to be a high priority for food scientists around the world. –

The  soya chunks contain a profound amount of protein, which is more than the quantity of protein found in eggs, meats, wheat and milk.

It has been reported that the soy chunks protein in soya helps to reduce the threat of osteoporosis in menopausal stage women, and may even relieve many a menopausal symptoms too.

As soy protein is regarded to be wealthy in Vitamin B and the Omega-3 fatty acids, which bring mighty benefits for your health, then Nutrela made from Soy protein can also be considered as rich in these vitamins and also has a good supply of iron and calcium.

– See more at: http://www.healthbeautyblogs.com/articles-vegetables/benefits-of-soya-chunks-or-nutrela#sthash.QX5HrZwm.dpuf

Ingredients:

Mini soya -100 gms

Onion-1 big chopped

Coriander leaves chopped-1 fistful

To grind:

Tomato-2 nos

Ginger -2 inch length

Garlic-4 pods

Cloves and cinnamon few is optional

To temper:

Oil-2 tbsp

Fennel seed-1 tsp

Cumin seed-1/2 tsp

Curry leaves-2 twig

Method to prepare:

1.Soak soya in warm water for 15 minutes,cook for a whistle in pressure cooker.

2.Grind tomato ginger and garlic to a smooth purée

3.Heat pan with oil and season with above mentioned “To temper” ingredients.

4.Add cut onion, saute till transparent, add curry leaves and ground purée.

5.When the raw smell changes, add cooked soya chunks and cook to your preferable consistency.

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6.Sprinkle some chopped coriander and serve.

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Note :

It gets cooked fast so, 1 whistle is enough.

Cook dry for rice and semi gravy (use cashew or badam for gravy consistency while grinding puree) for roti and chappathi.

 

 

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