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Butter Soya Chunk Curry

Butter Soya Chuck Curry

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Butter Soya Chuck Curry, a very delicious and nutritious vegetarian dish. This dish is perfect with Chapati, roti, Paratha, naan or rice. Soya chunks also known as Nutrela chunks come in different brands and soya chunk sizes. Soya chucks are very high in Protein and a perfect option for all those vegetarians that lack the daily protein intake.

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Soya chunks come with many health benefits that people seem to neglect due to the texture once soya chunks are cooked. Soya chunks are low in saturated fats, cholesterol and sodium and are high in protein and calcium. They come in normal large dry chunks, mini small chunks and also granulated.

To be honest before I wasn’t sure how to cook with these soya chunks. My mom or grandmother never cooked with them before and not even sure if they were available back in the days. 🙂
Another factor about these chunks in my household is that not everyone is a great fan of them ….like. These three men (dad,brother and the hubby) 🙁 but that’s okay the rest of the family love it. The best part is the kids love it and that counts the most.

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These chunks are good for not just the young ones but,is also packed with great source of nutrients and vitamins for the older ones.

This particular recipe that I’d like to share is a favorite within my household and I’ve also been asked by friends and other family members for the recipe.
It’s made in a nice creamy butter coconut milk gravy. With an explosion of tangy spicy taste to balance out the complete dish.

Be sure to try out this great recipe and also here are also some other great recipes to check out and try out ….. Mattar Tofu in White GravyMethi Muttar Malai PaneerBhaji Mooli nu ShaakChori-Dhokli and Dal Dhokli.

 

Butter Soya Chunk Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 4

Butter Soya Chunk Curry

Butter Soya Chunk Curry - A complete delicious and nutritious dish to to be enjoyed by the family.

Ingredients

  • 2 cup – Soya Chunks / Soya Nuggets / Nutrela
  • 2 tbsp. - Oil
  • 2 tbsp. - Butter
  • 3 medium size- Tomatoes - chopped
  • 2 medium size- Red Onion - chopped
  • 10 Garlic cloves- cut in half
  • 1/2 inch Ginger piece- cut into thin strips
  • 1/2 cup- Tomato Paste or Strained Tomatoes
  • 5-7 pieces of Cashew Nuts
  • 1 - Bay Leaf
  • 1/2 tsp. - Turmeric Powder
  • 1 tsp. - Punjabi Garam Masala
  • 1 tsp. - Red Kashmiri Chili Powder
  • 1/4 tsp.-Crushed Kesoori Methi - (Dry Fenugreek leaves)
  • Salt to taste
  • 1 tsp. - Sugar
  • 1 cup- Coconut Milk
  • 1 tsp. - Fresh Coriander -finely chopped (for garnishing)

Instructions

  • Take about 3 cups of water into a pressure cooker add soya chunks and ½ tsp. of salt mix, cover and give it about 3 whistles and turn off. Once all pressure has been released, run under cold water and squeeze out all excess water from soy chunks and set aside. **See notes for other alternate way to soak soya chunks**
  • Heat a non-stick pan on medium high with 1 tbsp. of oil and 1 tbsp. butter. Once oil/butter is hot, add in garlic, ginger, onion and bay leaf give it a good mix. Sauté till the onions are translucent and the raw smell of garlic has disappeared.
  • The add in tomatoes, cashew nuts and tomato paste and let it cook for 5-6 minutes until tomatoes become mushy.
  • Then add in all the spices- turmeric powder, garam masala, red Kashmiri chili powder and 1 tbsp. of water and give it all a good stir. Cook for 2-3 minutes. Then remove from stove top and let it cool for few minutes. ***remove bay leaf before grinding***
  • Now transfer into a grinder jar and grinder the tomato/onion mixture into a fine silky paste. If water is required to grind add a small amount.
  • Heat the same non-pan on medium high add in 1 tbsp. oil and 1 tbsp. butter once heated up add in the tomato/onion mixture very carefully ...it will splatter or remove from stove top and add. Add in salt to taste, crushed kesoori methi, coconut milk and sugar. Let this entire cook for about 5 minutes. **If need be cover the pan to avoid splatting**
  • Add in cooked soya chunks and 1 cup water and gently give it a good mix to ensure the soya chunks are completely covered by the gravy. Cover and cook for another 2-3 minutes. If you like thicker gravy then cook for an additional minute or so.
  • Once ready remove from stove top and garnish with fresh chopped coriander leaves.
  • Delicious Butter Soya Chunk Curry is ready to be served with your favorite naan, chapati (roti) or pulav.
  • Notes

    * Alternative way to cook Soya Chunks- Boil about 3 cups of water with 1/2 tsp. of salt and set aside. Add in dry soya chunks and leave until soya chunks soften up. Then remove from water run under cold water and squeeze out all excess water from soya chunks.

    * Coconut Milk can be substituted with heavy cream.

    http://myfoodforthesoul.com/butter-soya-chunk-curry/

     

    Be sure to leave your thoughts and comments on this recipe. Enjoy!

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    Tofu Lababdar

    How to make the most delicious and perfect healthy Tofu Lababdar

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    This is the most delicious and finger licking Tofu Lababdar ever. I really mean it ….we’ve heard of Paneer Lababdar which is the original version of this dish. So, I’ve been experimenting with a bunch of different recipes to make the most authentic, but mouth-watering Lababdar dish. All the recipes that I’ve come across were made with Paneer. My take on this recipe was to make it a bit more on the healthier side, so I had substituted some of the traditional ingredients used in Paneer Lababdar and came up with my very own version of Tofu Lababdar.

    This my version of a health Tofu Lababdar, it’s made with firm tofu in an aromatic, bright reddish-orange spicy gravy with sautéed onions,garlic,ginger,cashew nuts, tomatoes and spices. This dish is surely going to be a winner and the highlight of your mealtime. I love this recipe because it’s made with a healthy choice of tofu and coconut milk which still makes this dish flavorful and enriched with calcium and protein. This dish goes well with your choice of roti, paratha, naan or rice.

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    I’ve been away from the blogging world for some time now. Went on a very long overdue vacation to India and since me and my kids enjoyed it some much we extended our trip too 2 and half months. Yes! it was a well deserved and most relaxing and enjoyable family vacation (dearly missed my husband and daddy). We all came back with great wonderful memories that we will cherish for a very long time. The best part of my journey was coming across many different food dishes that were completely out of this world. I plan on trying out many or all of them and coming back to you all with my version and recipes of it.

    I’ve also decided that on my blog I’m going to bring you the original photos that I’ve taken right in my kitchen or dining table while preparing the dish or ready to serve. We spend so much time trying to doll up the pictures and bring to you a perfect photo shop picture of a dish that in actual may not even look like that once prepared. I’ve notices in many blogs where the pictures are so beautiful …..give them total credit for taking that time to get to this end result, but then I find that when one goes to prepare the same dish it looks nothing like the one on the picture. This is how we get discouraged and totally not motivated. So I’m going to try the “no editing” straight from the kitchen/dining table version of blogging.

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    Tofu Lababdar

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Yield: 4-5

    Tofu Lababdar

    How to make the most delicious and scrumptious Tofu Lababdar

    Ingredients

    • 10-12 cubes of Firm Tofu (more can be added if you wish)
    • 2 tbsp- Oil
    • 2 tbsp- Butter
    • 3 medium size- Tomatoes - chopped
    • 2 medium size- Red Onion - chopped
    • 10 Garlic cloves- cut in half
    • 1/2 inch Ginger piece- cut into thin strips
    • 1/2 cup- Tomatoe Paste or Strained Tomatoes
    • 5-7 pieces of Cashew Nuts
    • 1 - Bay Leaf
    • 1/2 tsp- Red Chilly Flakes
    • 1/2 tsp- Turmeric Powder
    • 1 tsp- Punjabi Garam Masala
    • 1 tsp- Red Kashmiri Chili Powder
    • 1/4 tsp.-Crushed Kesoori Methi (Dry Fenugreek leaves)
    • Salt to taste
    • 1 tsp- Sugar (optional)
    • 1/2 cup- Coconut Milk (optional)
    • 1 tsp- Fresh Coriander -finely chopped (for garnishing)

    Instructions

  • Heat a non-stick pan on medium high with 1 tbsp of oil and 1 tbsp butter. Once oil is hot, add in garlic,ginger, onion and bay leaf give it a good mix. Saute till the onions are translucent and the raw smell of garlic has disappeared.
  • The add in tomatoes, cashew nuts and tomato paste and let it cook for 5-6 minutes until tomatoes become mushy.
  • Then add in all the spices-red chili flakes, turmeric powder, garam masala, red kashmiri chili powder and 1 tbsp of water and give it all a good stir. Cook for 2-3 minutes. Then remove from stove top and let it cool for few minutes. ***remove bay leaf before grinding***
  • Now transfer into a grinder jar and grinder the tomato/onion mixture into a fine silky paste. If water is required to grind add a small amount.
  • Heat the same non-pan on medium high add in 1 tbsp oil and 1 tbsp butter once heated up add in the tomato/onion mixture very carefully ...it will splatter or remove from stove top and add. Add in salt to taste,crushed kesoori methi, half of the coconut milk and sugar (optional). Let all of this cook for about 5 minutes. **If need be cover the pan to avoid splatting**
  • Add in Tofu cubes and 1 cup water and gently give it a good mix to ensure the tofu is completely covered by the gravy. Cover and cook for another 2-3 minutes. If you like a more thicker gravy cook for additional minute or so.
  • Once ready remove from stove top add in remaining coconut milk if it a light stir and garnish with fresh chopped coriander leaves.
  • Delicious Tofu Lababdar is ready to be served with your favorite naan, chapati (roti) or pulav.
  • Notes

    * Sugar is optional-but helps reduce the acidic taste of the tomatoes/tomato paste.

    * Coconut milk is optional or can be substituted with fresh cream.

    * Tofu can be substituted with fresh paneer. Tofu is the more healthier choice.

    http://myfoodforthesoul.com/tofu-lababdar/

     

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    How to make fresh homemade Paneer

    How to make fresh homemade Paneer ( Indian Cottage Cheese)

    Paneer 1

    Paneer also very commonly known as Indian Cottage Cheese, Chhana or chhena. It’s a star ingredient in most Indian dishes and liked by many …at least in my household. Paneer is easily now a days found in your local supermarket or grocery stores ….but where’s the fun there? When it can easily be made fresh right at home. It requires only a few ingredients; milk, lemon juice, a pot, a strainer and cheesecloth and you have fresh homemade paneer.

    The best part of paneer is that it can be eaten right away, it requires no aging or culturing and once the paneer (cheese) has set it can be added to your favorite curry or sweet dish. Normally, many make paneer using whole milk, but I’ve had great success many times making it with 2% milk.

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    It’s much more difficult to make paneer using skim or non-fat milk since there is not enough fat left in the milk to separate into curds and whey. The only down side of this cheese is that it won’t last very long in the fridge when it’s freshly made, so if you don’t plan to use it up within a week then make sure you definitely have plans what to do. Personally, I only make what is need at the time but, in case I have left over I wrap it up with clear cling wrap and place it in a Ziploc bag and place in the cheese drawer inside my fridge.

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    Paneer is absolutely delicious, but the best part of making homemade paneer is that the yellowish water from the curdled milk known as “WHEY” is super healthy and has some amazing usage. Many may not know that whey is also considered to be rich in protein and may also help build muscle strength and boost the immune system.

    With all these great health benefits why would we want to throw out the leftover water (whey) from making Paneer. Let me share with some great ways of using up whey and preparing healthy delicious dishes. Whey can used to make Chapati (roti)  or in any paratha flour just substitute water with whey water. Add whey water to any fruit juice to start off the day, add it to any gravy which can be substituted for tomatoes or tamarind. It can also be used for cooking rice or baking purpose just substitute water with leftover whey. Another great way to use whey is simply add the water (whey) when preparing food to keep the nutrients intact and also make the food more nutritious.

    I’ve used paneer making many dishes like; Paneer Bhurji Sandwich, Paneer Pulao Using Veggie Biryani Masala, Marinated Paneer Naan Pizza and Methi Muttar Malai Paneer.

     

    How to make homemade Paneer

    Prep Time: 30 minutes

    Total Time: 30 minutes

    How to make homemade Paneer

    Fresh delicious homemade Paneer (Cottage Cheese or Chhena)

    Ingredients

    • 2 1/2 cups - 2% Milk
    • 1 tsp - lemon juice

    Instructions

  • Pour the milk into a large pot for boiling. When it comes to a boiling, switch off the stove and wait a few minutes for hot air to release from the milk.
  • Add the lemon juice and stir, wait for milk to curd.
  • Line a bowel using a muslin cloth (cheesecloth), strain curdled milk and squeeze out all of the whey.
  • If you want solid paneer, put some weight on the drained paneer and leave it on for few hours.
  • Use as required. If not using immediately wrap cling wrap and place inside Ziploc bag and place in fridge.
  • Notes

    * lemon juice can also be replaced with vinegar.

    * for more flavor a little bit of salt can be added once you have strained the whey from the curdled milk.

    * for a longer life of paneer it can be freeze.

    http://myfoodforthesoul.com/how-to-make-fresh-homemade-paneer/

     

    Paneer 1

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    10 Delicious Diwali Dishes

    Wishing every one a Happy Diwali and Happy New Year “Saal Mubarak” 

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    Deepawali – “Festival of Lights” An ancient Hindu festival to celebrate the triumph of light over dark and good over evil. This year Diwali will be celebrated on Wednesday November 11th, 2015, this is one of the most major holidays in India. Although, it’s not just celebrated in India it’s actually celebrated by millions all over the world.

    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    Diwali is celebrated in many different ways, but the most traditional ways that people celebrate is by lighting lamps and clay diyas, fireworks, music, decorations, delicious food and sweets. Rangoli patterns are decorated inside and outside created with colorful rice, sand and colorful flower petals. These colorful geometric rangoli designs are created for the entrance ways, living rooms or courtyards of houses that encourage and welcome the goddess Lakshmi Mata.

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    Diwali is one of the most lavishing, fun, full of tradition, bright, colorful and exciting festivals celebrated around the world. I find Diwali to be very similar to the traditional holiday “Christmas” which is also celebrated by many around the world. Diwali is all about exchanging gifts and sweets, greeting friends, family and loved ones with Diwali wishes, indulging in lavishing festive meals, buying and wearing new clothing.

    For some of us the next day after Diwali, is Gujarati New Years also known as “Bestu Varsha”, “Nutan Varsha”, “Padwa” and “Saal Mubarak”. We celebrate the year 2072 this year, Gujarati’s all over the world will celebrate this day to mark the beginning of a new year and put all their worries behind, forget the past and prepare to welcome the “New Beginning” of a new year.

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    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    1. Sooji Ka Halwa

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    2. Corn Flour Spinach Onion Pakora

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    3. Dal Dhokli

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    4. Dry Fruit Anjeer Kajoor Ladoo

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    5. Methi Muttar Malai Paneer

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    6. Mattar Tofu in White Gravy

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    7. Moong Dal Dhokla

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    8. Strawberry Rose Lassi

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    9. Methi Kela Na Bhajiya

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    10. Carrot Kheer – Gajar Dhoodh Pak

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    Wishing you all a very Happy Diwali and Prosperous New Year. 

     

     

     

     

     

     

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    Dal Dhokli

    Authentic “Surti” Gujarati Style Dal Dhokli

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    Dal Dhokli is a very traditional Gujarati dish eaten in many Gujarati households, it’s considered to be comforting food a one-dish meal. Dal Dhokli is made with the same traditional Gujarati Dar flavors, but is infused with a perfect combination of spiced whole wheat atta diamond-shaped dhoklis. These spiced dhoklis are added into the dal and simmered til nice and soft and the dal is semi-thickened topped with a nice flavorful mustard seed, red dry chili and thinly sliced garlic tadka.

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    Dal Dhokli is a very common dish, too me this dish is nothing new, but Yes! I’ve seen dal dhokli recipes posted on many different blogs and watched many different shows presenting this recipe and I’ve notice one difference in all of them…… everyone seems to have their own version of making it. That’s why I’m going to share my version ….which I had learned to make from my mother the really authentic “SURTI” style.

    Again, no recipe is right or wrong we just have our own ways and methods of preparing. This recipe is full proof, it may seem like there’s a lot of ingredients or preparation and cooking time seems long. Trust me, once you try this one out you’ll definitely fall in love with it also and master it in no time.

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    When I think of dal dhokli, it reminds me of eating pasta tossed and simmer in a nice flavorful semi-thick lentil soup. Except this dish has a combination of sweet, spicy and sour taste. Dal dhokli can be eaten just the way it is topped with freshly cut onions or enjoy it with a side order of rice, plain rotli or chapati (Indian Flat Bread).

    Hope you enjoy making this dish as much as I do. Check out the full recipe and let me know what you think. Enjoy!

     

    Dal Dhokli

    Prep Time: 25 minutes

    Cook Time: 60 minutes

    Total Time: 1 hour, 25 minutes

    Serving Size: 4-5

    Dal Dhokli

    Scrumptious and delicious comfort food Gujarati Dal Dhokli

    Ingredients

      Dal
    • ½ cup - Tovar dal - pigeon pea lentils
    • 2 cup water
    • ½ tsp. - turmeric powder
    • 10 – 12 curry leaves
    • 2 garlic cloves – thinly sliced
    • 10 – 15 – raw peanuts
    • 2 tbsp. - oil
    • ½ tsp. - mustard seeds
    • ½ tsp. - cumin seeds
    • 2 dry chilies
    • 1 tsp. - red chili powder
    • 1 tsp. – green chili paste
    • 1 tsp. – fresh grated ginger
    • Pinch of asafetida (hing)
    • Few fenugreek seeds
    • Jaggery (gor) according to taste
    • Lemon juice according to taste
    • ¼ cup fine chopped coriander
    • Salt according to taste
    • 2 cup of water or according as need
      Dhokli
    • 2 cup- whole wheat flour (atta)
    • 1 tbsp. - oil
    • 1 tsp. - red chili powder
    • 1 tsp. - coriander powder
    • ¼ tsp. - turmeric powder
    • ½ tsp. - carom seeds ( ajwain )
    • Salt according to taste (approx. 2 tsp.)
    • Warm water as required for kneading the dough

    Instructions

    For Dhokli Dough
  • In a mixing bowl take whole wheat flour (atta), add in salt, all dry spices, carom seeds, oil and give it a good mix.
  • Add in warm water in small quantity at a time.
  • Mix and knead into smooth soft dough.
  • Cover and keep the dough aside for 15 minutes.
  • For Dal
  • Wash the Tovar dal properly add in 2 cup of water. Pressure cook the dal for 4 – 5 whistles or till it gets cooked.
  • When dal gets cooked, turn of the flame and allow it to cool down completely. Then empty cooked dal into a larger vessel add in 2 cups of water and using a hand held blender; blend dal till nice and smooth completely combined with water.
  • On medium high heat keep dal to boil. Add in fenugreek seeds, peanuts, curry leaves, green chili paste, fresh grated ginger, jaggery (gor), turmeric powder, lemon juice and salt to taste. Stir and let it come to a boil.
  • Divide dough into 4 – 5 equal portions.
  • Roll out portion into large size 1- 2 mm thick roti.
  • Cut them into diamond shape or square shape using knife or pizza cutter.
  • Add each piece into boiling dal. I between keep stir well to avoid sticking to bottom of pot.
  • Cook till dhokli is nice and soft and completely cooked. Stir in between. If more water is needed add in ½ cup at a time.
  • Prepare Tadka
  • Heat the oil in a small pan.
  • Once oil is hot, but not smoking; Add mustard seeds and let it splutter.
  • Then add cumin seeds and sliced garlic. Let garlic cook for few seconds till golden brown. Add in dry red chili, hing and curry leaves and turn of heat. Remove from flame; add in red chili powder, mix and immediately pour prepared tadka over ready dal dhokli top with freshly chopped coriander leaves and give it a good stir.
  • Serve dal dhokli hot with your favorite side dish of rice, rotli or bhakri.
  • http://myfoodforthesoul.com/dal-dhokli/

     

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