Sunday, March 20, 2011

Soya kheema gravy

Soya is a protein-rich food which is also a good source of fiber and vitamins. Studies have found that consuming soya actually reduces the chances of coronary heart disease and chronic diseases. And other than food products soya is also used in producing candle wax..interesting isn't it? Even after having all these health benefits soya chunks has been an unwanted guest for my husband. He really hates the soya chunks added in the vegetable biriyani. But I love them since it gives a feeling of having a non-veg biriyani.. :)
I know I would get a 'please no' for an answer if I ask my husband to buy soya chunks. So one day when I got a chance to go alone into the Indian grocery store, I sneaked in some soya chunks. The next day I searched for some recipes with soya chunks, and I saw an interesting one in for soya kheema kurma. It was so impressive that i decided to try it right away. But instead of kurma i did a dry gravy version. I served it as a surprise side with dosa for dinner that night. My husband could not get what the ingredient was, and was taken aback when I revealed that it was his arch enemy 'the soya chunk'. It became one of his favorite recipes since then.

Things you'll need:
Soya chunks - 10-12
Onion - 1
Tomato -1 or Tomato puree - 1 tbsp
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Whole spices (cinnamon, cloves, bay leaves) - according to preference
Salt - to taste
Oil - 2 tbsp

Step 1:
Bring 4 cups of water to boil and add the soya chunks to boiling water. Leave them for couple of minutes without reducing heat. When the soya hunks have doubled in size, switch off the stove and leave the chunks in water for another couple of minutes. Drain the water and rinse the chunks in cold water 5 to 6 times, squeezing water from the chunks after each rinse, until the raw smell of the chunks is gone. (If the raw smell stays on the soya would smell like mud which would ruin the flavor of the dish)

Step 2:
Pulse the chunks in a food processor of mixer grinder 3 to 4 times until the chunks are coarsely ground. The chunks have to look like ground meat (sorry vegans, you have to use your imagination here!!!)

Heat up the oil in a pan, splutter the whole spices, saute the onion, ginger garlic paste and tomato/tomato puree. Add the soya chunks, chilli powder, turmeric powder, coriander powder and salt. Cook until the masalas are cooked and a dry gravy is formed. You can add a little garam masala (optional) for garnishing couple of minutes before switching off the stove.

Even non-vegetarians can try this for a change since t is a protein-rich, low-fat  and nutritious alternative for meat kheema. This can be served as a side for rice, roti or even dosa. This can also be stuffed inside dosa to make kheema dosa

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