Hariyali Soya Keema Matar with Sausages (Green Soybean Peas Curry with Sausages - Fusion Style)

 

          Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. You will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based one with some coriander leaves, along with other basic ingredients as the base of the gravy. 

          I have also added some sautéed chicken sausages, but it is optional. If you want to keep it purely vegetarian, just skip it. This side dish can be enjoyed with pulao, plain biryani, jeera rice or any type of Indian bread of your choice. 

• 1 cup soya granules
• 1/2 cup green peas
• 2-3 chicken sausages 
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 2-3 green chilies
• 1 cup coriander & mint leaves
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala 
• 1/3 cup yoghurt, well beaten
• 1 tsp. coriander leaves, chopped to garnish 
• pinch of red chili flakes to garnish

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

          Blend together onion, ginger, garlic, green chilies and coriander-mint leaves. Keep aside. 

         Heat oil in a pan and stir fry the sausages till light brown. Slice them into pieces and keep aside. 

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Now add the onion paste and simmer till the moisture is almost dried up.

          Now add all the dry spices and give it a stir. Add in the beaten yoghurt and mix everything well.

          Add the drained soya granules, green peas, sausages (reserve few to garnish) and 1/2 cup water. Give it a stir and simmer on a low flame till the gravy comes to a desired consistency.

          When done, transfer to a serving dish. Garnish with sausages, coriander leaves and chili flakes. Serve with any form of Indian bread or flavored rice. 

Chicken Sausage in Tomato Makhani Gravy

          Chicken sausages are always welcome and liked by most people. In fact they are absolutely easy and simple to prepare in your own kitchen. There is no need to go in for the store bought ones. Serve them as it is, with toasted bread or as hot dog. 

          So how about some leftover homemade sausages cooked in a creamy tomato makhani gravy? This is exactly what I did and should confess that it turned out really yummy. You can relish as a side dish with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it.

Chicken Sausage -

• 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
• 1 small onion, chopped finely
• 1 tsp. ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 2-3 tbsp. oil 

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminum foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

            Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.


     

Tomato Makhani Gravy - 

• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 15 minutes
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1-2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1/4 tsp. asafoetida
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chili and asafoetida. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                                 Grind cashew, onion, tomatoes, ginger, garlic & green chilies
                                 into a smooth paste. Keep aside. 

                                The boiled sausages.

                                Unwrap them when it cools down.

                                Slice them as desired. 

                                Heat oil & shallow fry sausages till light golden in colour. 
                                Drain and keep aside.

                                Heat oil & temper with cumin seeds, cinnamon, cardamoms, 
                               cloves, dry red chili & asafoetida. Saute for a few seconds. 

                                Add all dry spices and stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                         Add kasuri methi, nutmeg powder & salt. Stir fry till oil separate.
                       

                                 Add the cream and mix well.

                          Add 1 cup water & fried sausages. Cover & cook for 3-4 minutes. 

                               Switch off flame. Add ghee & coriander leaves. Give it a stir.

                               Serve as a side dish with any form of rice or Indian bread.

Chicken Sausage Stir Fry

          
          This is a yummy and chatpata side dish made with some homemade chicken sausages. You can add any veggies of your choice to make it more wholesome. It takes very less time to dish out and goes well with either plain pulao, plain biryani, jeera rice rice or any Indian bread. 

• 3-4 chicken sausages, sliced & shallow fried 
• 2 tbsp. oil
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 fresh red / green chilies, chopped
• 1/4 cup coriander roots, chopped
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the onion, ginger, garlic and chilies. Stir fry till light brown.

          Add the tomato paste, followed by the sausages and all the dry spices. Sauté till well combined and stir fry for 1-2 minutes on a medium flame. 

          Switch off the flame and add the lime juice and coriander leaves. Serve as a side dish with either rice or chapattis.

 
                                 Slice the sausages.

                   Heat oil & temper with cumin seeds & asafoetida. Then add onion, ginger, 
                   garlic & chilies. Stir fry till light brown.

                                 Add the tomato paste, 

                             followed by sausages & all dry spices. Stir fry for 1-2 minutes.  

                                 Switch off flame & add lime juice & coriander leaves. 

                               Serve as a side dish with either rice or chapattis.

Chicken Sausages

           Chicken sausages are always welcome and liked by most people. So how about some homemade sausages prepared in your own kitchen? They are so easy and simple to make that they can be a perfect brekkie - English style if paired with toasted bread or served as hot-dog. 

          They can also be relished as appetizers with green chutney, tomato ketchup or mayo. Serve them to your kids as a lunch box meal or after school snack. Options are plenty. So check out the step by step pictorial recipe to prepare it.

• 2 chicken breasts, ground to a smooth paste (makes 4-5 sausages)
• 1 onion, chopped finely
• 1" ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. fried onions
• 2-3 tbsp. coriander leaves
• 2-3 tbsp. spring onion, chopped
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. oil
• 1 tsp. lime juice
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. 

          Place it on a greased aluminum foil and wrap it by fastening both the ends securely. 

          Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. 

          Drain and allow it to cool down, before unwrapping them.

          Heat 1-2 tbsp. oil and shallow fry them till light golden in color.   

          Serve as a tea-time snack, as an appetizer with tomato ketchup / green chutney / mayo or stuffed in hot dog buns. 

          They can also be served as a lunch box meal or after school snack. Options are plenty. 

                       

                     Mix all mentioned ingredients into a dough. Refrigerate for 25-30 min.

                   Take a small portion of the dough & form into a log. Place it on a greased

                    aluminum foil.

                               

                                 Wrap it by fastening both the ends securely.

                                  Make similar sausages with the remaining dough.

                    Bring water to a boil. Drop the wrapped sausages in it & cook, covered 
                    for 8-10 min. Drain and cool before unwrapping them.

                              Heat 1-2 tbsp. oil & shallow fry them till light golden in colour. 

                       Serve as a tea-time snack, as an appetizer with tomato ketchup / green 
                       chutney or stuffed in hot dog buns.