SOYA GRAVY
Recently we decided to have rotis for lunch at least thrice a week, so I am always on the look for side dish varieties to go with rotis. I keep alternating with plain vegetables one day and any masala dish the other day. This is one such recipe. I learnt it from Aval Vikatan magazine when we were staying in Hyderabad. My husband never liked soya granules but he liked this specific dish very much. Now-a-days, we have this regularly with rotis. Here goes the recipe:
INGREDIENTS:
Soya nuggets, 1 cup.
Onions, 2.
Tomato 1.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, 1 teaspoon.
Cloves, 2.
Cinnamon, 1 small stick.
Red chilies, 3-4.
Coriander seeds, 1 teaspoon.
Curry leaves for garnishing.
Salt as per taste.
PREPARATION:
Take a cup of soy nuggets and put them in boiling water for 2 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onions and tomato into small pieces. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, put the fennel seeds, cinnamon stick, cloves, red chilies, coriander seeds and let them fry for a minute until good smell comes from the spices. Then add the chopped onions, tomato, ginger-garlic paste and sauté them along with the spices for a few minutes until the onions turn brown, then switch off the stove and let them cool. When the mixture is cool enough, grind it into smooth paste. In the same pan, add another teaspoon of oil, add the ground paste and fry for a minute. Then add the minced soya nuggets, some salt to taste with ½ cup of water and cook closed under medium flame for 10 minutes until it turns thicker into a gravy consistency. Garnish with curry leaves and serve hot with rotis.
Recently we decided to have rotis for lunch at least thrice a week, so I am always on the look for side dish varieties to go with rotis. I keep alternating with plain vegetables one day and any masala dish the other day. This is one such recipe. I learnt it from Aval Vikatan magazine when we were staying in Hyderabad. My husband never liked soya granules but he liked this specific dish very much. Now-a-days, we have this regularly with rotis. Here goes the recipe:
INGREDIENTS:
Soya nuggets, 1 cup.
Onions, 2.
Tomato 1.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, 1 teaspoon.
Cloves, 2.
Cinnamon, 1 small stick.
Red chilies, 3-4.
Coriander seeds, 1 teaspoon.
Curry leaves for garnishing.
Salt as per taste.
PREPARATION:
Take a cup of soy nuggets and put them in boiling water for 2 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onions and tomato into small pieces. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, put the fennel seeds, cinnamon stick, cloves, red chilies, coriander seeds and let them fry for a minute until good smell comes from the spices. Then add the chopped onions, tomato, ginger-garlic paste and sauté them along with the spices for a few minutes until the onions turn brown, then switch off the stove and let them cool. When the mixture is cool enough, grind it into smooth paste. In the same pan, add another teaspoon of oil, add the ground paste and fry for a minute. Then add the minced soya nuggets, some salt to taste with ½ cup of water and cook closed under medium flame for 10 minutes until it turns thicker into a gravy consistency. Garnish with curry leaves and serve hot with rotis.
1 comment:
I tried this - awesome :)
Post a Comment