Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter. 

          Then add the onion and curry leaves and sauté till light brown. 

          Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

Heat oil in a pan & temper with mustard seeds & cumin seeds. Allow it to splutter.

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.

Soya Nuggets Curry

          Protein rich, healthy and delicious, this Soya Nuggets Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani or pulao. Many variety of dishes can be made out of it. 

          It is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas. It can be prepared both in the North Indian and South Indian style. So check out the step by step pictorial recipe to prepare it. 

• 1 cup soya nuggets, soaked in lukewarm water for 10-15 minutes
• 1/2 cup frozen green peas
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. yoghurt
• 1 tsp. kasuri methi (dry mint leaves), crushed
• coriander leaves to garnish

          Squeeze out the water from the soaked soya nuggets and keep aside. Heat oil in a pan and temper with 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 (except salt) mixed with a little water. Sauté till the oil separates.

          Now add the tomatoes and cook till it is mashed. Add the yoghurt and kasuri methi. Give it a stir and drop in the soya nuggets and salt. Mix well.

          Simmer till the moisture is evaporated. Add 1 cup water and the green peas. Cover and continue to simmer till the gravy is slightly thick. 

          When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with either rice or chapatis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.

                  Heat oil & temper with cumin seeds & bay leaves. Sauté few seconds.

                                Add onion & fry till light brown. 

                  Add ginger-garlic paste & all dry spices (except salt) mixed with some water. 
                  Sauté till oil separates.

                                Add tomatoes & cook till it is mashed. 

                                Add yoghurt & kasuri methi. Give it a stir. 

                                Add soya nuggets & salt. Mix well.

                      Add 1 cup water & peas. Cover & simmer till gravy is slightly thick. 

                              When done, switch off flame & garnish with coriander leaves. 

                     Serve with rice, chapatis, naan, tandoori roti, jeera rice, plain biryani 
                     or pulao.