Shosha Soya Torkari (Cucumber & Soya Chunks Curry - Bong style)

 

          Shosha Soya Torkari is a simple Bengali homemade style recipe that can be enjoyed with either steamed rice or chapati / paratha. Along with cucumber, I also added few soya chunks to make the dish a bit healthy and protein rich. This curry is absolutely light on the stomach and can be had guilt free. Very few ingredients along with few basic spices went into making it and it is diabetic friendly too. So check out the step by step pictorial recipe to prepare this regional curry. 

• 4 cucumbers. diced
• 1/2 cup soya chunks
• 2 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili, broken
• 1/2 tsp. panch phoron 
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 2 slit green chilies
• 2 tbsp. coriander leaves, chopped

          Soak the soya chinks in warm water for 10 minutes. Then squeeze out the water and set aside. 

          Heat oil in a pan. Temper with dry red chili, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the ginger and stir fry for a minute.

          Add the cucumber, turmeric powder and cumin powder. Mix everything well and sauté for 4-5 minutes on high flame.

          Now add the squeezed out soya chunks and salt to taste followed by slit green chilies. Cook for another 4-5 minutes.

          Add 1/2 cup water and cook, covered till all the moisture has evaporated and the cucumber turns tender.

          Garnish with chopped coriander leaves and serve with steamed rice or chapatti. 

Heat oil in a pan. Temper with dry red chili, bay leaves & panch phoron. Sauté for a few seconds. 

                      Then add the ginger and stir fry for a minute.

Add the cucumber, turmeric powder & cumin powder. Mix everything well & sauté for 4-5 minutes on high flame.

                     Now add the squeezed out soya chunks & salt to taste 

                 followed by slit green chilies. Cook for another 4-5 minutes.

Add 1/2 cup water & cook, covered till all the moisture has evaporated and the cucumber turns tender.

                   Garnish with chopped coriander leaves.

                    Serve with steamed rice or chapatti. 

Soya Matar Paneer

 

           Protein rich, healthy and delicious, this Soya Matar Paneer Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani, pulao or any Indian flat bread. 

           Soya Chunks is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas and paneer. Any way it is prepared, tastes just yummy. So check out the step by step pictorial recipe to prepare my version of this amazing curry.  

• 1/2 cup soya chunks, soaked in lukewarm water for 10-15 minutes
• 100 gms. paneer cubes
• 1/3 cup green peas (I used frozen peas)
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. yoghurt
• 1 tbsp. coriander leaves, chopped

           Squeeze out the water from the soaked soya nuggets and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the paneer cubes till light golden color. Soak them in lukewarm water for 5 minutes. Squeeze them and keep aside.

           Heat remaining oil and temper with dry red chilies, cumin seeds and bay leaves. Sauté for a few seconds.

           Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

           Now add the tomatoes and cook till it is mashed. Then add the yoghurt and sauté till it is mixed with the gravy. 

           Drop in the drained soya nuggets, green peas and salt. Mix well. 

           Add 1 cup water and simmer, covered, till the gravy is slightly thick. 

           Now add the fried paneer and simmer for a minute. Garnish with coriander leaves. 

          Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

    Heat 1 tbsp. oil in a pan & sauté the paneer cubes till light golden color. 

   Soak them in lukewarm water for 5 minutes. Squeeze them & keep aside.

Heat remaining oil & temper with dry red chilies, cumin seeds & bay leaves. Sauté for a few seconds.

                   Add the onion and fry till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with 1/4 cup water. Sauté till the oil separates.

                   Now add the tomatoes and cook till it is mashed. 

             Then add the yoghurt & sauté till it is mixed with the gravy. 

                Drop in the drained soya nuggets, green peas & salt. Mix well. 

          Add 1 cup water & simmer, covered, till the gravy is slightly thick. 

                 Now add the fried paneer & simmer for a minute.

                         Garnish with coriander leaves. 

Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

Soya 65

 

          Soya 65 is a vegetarian twist to the classic Chicken 65, a very popular South Indian snack. It is a very simple and an easy recipe that is prepared with soya nuggets / chunks. This yummy snack is a great party recipe and goes well as a tea-time snack or as an appetizer with mayonnaise-tomato sauce combo. The texture is crisp on the outside and soft inside. So check out the step by step pictorial recipe to prepare this delicious treat. 

          The marination in this recipe is that of some basic spices like red chili powder, coriander-cumin powder, corn flour, rice flour, ginger-garlic paste, lime juice, etc. I have also added some sambar powder, curry leaves and fresh chilies for some extra flavor. You can always add or minus any ingredients according to your taste buds. 

• 1 cup soya nuggets 
• salt to taste
• 2 tbsp. Kashmiri red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 2 tbsp. corn flour
• 2 tbsp. rice flour
• 1 tbsp. lime juice
• oil to deep fry 

          Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. Squeeze out well and transfer to a mixing bowl.

          Add all the mentioned ingredients (except curry leaves and oil) and combine everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

          Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

          Fry till golden in color. Drain them well and garnish with fried curry leaves and fresh chilies. 

          Serve as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

  

        Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. 

                    Squeeze out well & transfer to a mixing bowl.

             Add all the mentioned ingredients (except curry leaves & oil).

Mix everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

                   Fry till golden in color. Drain them well. 

                   Garnish with fried curry leaves & fresh chilies. 

Serve them as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

Soya Chunks Kebab / Soya Nuggets Kabab

 

           These healthy Soya Chunks kababs are worth a try and they tastes absolutely yummy. They are a great party recipe perfect for special occasions. You can enjoy these kababs as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. It is a very easy recipe. All it needs to be done is to mix all the ingredients, make patties and shallow fry them to perfection. 

          So what are you waiting for? Go ahead and give it a try. They can also be served as a main course with naan, tandoori roti or pita bread. 

          For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the stuffing of your choice. So check out the step by step pictorial recipe to prepare this nutritious treat.

• 1 cup soya nuggets
• 2 tbsp. roasted gram flour
• 2 tbsp. corn flour
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, finely chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tbsp. lime juice
• oil to shallow fry

            Soak the soya chunks in hot water for 20-25 minutes. Squeeze out the water and blend into a coarse paste. 

          Transfer to a mixing bowl. Add rest of the ingredients (except oil) and combine everything well.

          Divide into equal size portions. Give a round shape or any shape of your choice.

          Heat oil in a pan and shallow fry them, few at a time, on both sides till golden in color.

          Drain on a kitchen towel and serve with any chutney, sauce or ketchup for a comforting evening snack.

             Soak the soya chunks in hot water for 20-25 minutes.

               Squeeze out the water and blend to a coarse paste. 

 Transfer to a mixing bowl. Add rest of the ingredients (except oil).

                    Combine everything well.

Divide into equal size portions. Give a round shape or any shape of your choice.

Heat oil in a pan & shallow fry them, few at a time, on both sides till golden in color.

                   Drain on a kitchen towel.

Serve with any chutney, sauce or ketchup for a comforting evening snack.