Sometimes, while doing grocery shopping, I pick stuff at whim and then regret it later. It is even worse when they are stuff that my family just wouldn’t eat. That is what happens when I pick up soya chunks each time. When I see them on the aisle, I think, “Oh, I haven’t cooked these in a long time.” When I reach home, I will see all sour faces staring at the packet. Hehe… I have now literally stopped picking it up unless I really crave for it or have any specific plans in mind. I have a handful of soya chunks recipes on the blog:
Soya is known to be a good source of protein for vegetarians, even though there are so many remarks otherwise as well. I had this pack and I was wondering what to make, that my kids would eat without making too much fuss. That is when I thought, maybe mincing it and cooking it will mask the ingredient well. I wasn’t wrong. The girls ate with a very confused expression. Hehe… The beauty of soya chunks is that it gets done very quickly. Just make sure to soak them in hot water for sometime to soften and also to get rid of the slightly slimy feeling the chunks may have along with its weird smell. Once that is done, it doesn’t take time to get the end result on the table. Sigh, I wish my folks would eat this so that I could cook it once in a while… Hmm… Off to the recipe…
Soya Kheema | Vegetarian Kheema
- 400 gm soya/ Nutrela
- 2 tbsp oil
- 1/2 tsp cumin seeds
- A dash of hing asafoetida
- 1 tsp ginger garlic paste
- 2 green chillies minced
- 1 onion minced
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri red chilli powder
- 1 large tomato chopped
- Salt to taste
- 1/4 tsp garam masala
- Coriander leaves for garnish
- Soak the soya in hot salted water for 10 minutes. Drain the water off and set aside. In a grinder, grind coarsely till it represents mince.
- In a saucepan, heat oil. Splutter cumin and fry the hing.
- Add the ginger garlic paste and chillies and fry for a minute.
- Add the onion and saute till wilted.
- Add the masala powders and saute till nicely fried.
- Add tomato and cook till the masala is well done. Sprinkle water to avoid burning.
- Add the soya kheema and give a good toss. Season as required.
- Close the lid and cook for around 5 minutes till the flavors are done.
- Sprinkle the garam masala and add the coriander. Switch off.
- Serve hot with chapathis.