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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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    One Pot Vegetarian Mini Macaroni

    One Pot Vegetarian Mini Macaroni

    One Pot Vegetarian Mini Macaroni

    Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.

    I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂

    One Pot Vegetarian Mini Macaroni 2

    This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.

    Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach LinguineVeggie Black Bean Enchiladas-How to make Veggie Enchiladas RecipeCreamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.

     

    One Pot Vegetarian Mini Macaroni

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Yield: 4-6

    One Pot Vegetarian Mini Macaroni

    One pot Vegetarian Mini Macaroni

    Ingredients

    • 8 ounce Mini Macaroni (uncooked)
    • 1 cup - White Mushroom - sliced
    • 1 cup - mix Red/Green Bell Pepper - thinly sliced
    • 1 cup - Spinach - chopped
    • 1 medium - Onion - thinly sliced
    • 4-5 - Garlic Cloves - minced
    • 2 cups - Marinara Sauce (pasta sauce is also good)
    • 4 cups - low sodium Vegetable Broth
    • 1 tsp - Red Chili Flakes
    • 1/2 tsp - Red Chili Powder
    • 1 tsp - Dry Italian Seasoning
    • 2 tbsp. - Pesto sauce ( I used store bought)
    • Salt to taste
    • 1 tbsp. - Sugar (optional)
    • 2 tbsp. - Olive Oil
    • 1/4 cup - Heavy Whipping Cream
    • 1/2 cup - Mozzarella Cheese
    • Additional Grated or Shredded Parmesan Cheese for serving

    Instructions

  • Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.
  • Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.
  • Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.
  • Notes

    Vegetables are optional or can be substituted of your choice.

    Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.

    Mini Macaroni can also be substituted with your choice of pasta.

    http://myfoodforthesoul.com/one-pot-vegetarian-mini-macaroni/

     

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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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    Ginger Coconut Spinach Linguine

    imageIt’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!

    Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”.  This is a completely healthy and vegan dish.

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    It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!

    Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.

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    Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂

     

    Ginger Coconut Spinach Linguine

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 5-6

    Ginger Coconut Spinach Linguine

    Super simple and delicious Ginger Coconut Spinach Linguine

    Ingredients

    • 16 oz. - linguine, dry (half a pack)
    • 1 Tbsp. - olive oil
    • 4 garlic cloves, minced
    • 2 1/2 Tbsp. fresh ginger, minced
    • 1 can - coconut milk
    • 2 tsp. - sugar
    • 2 tsp. - lemon juice
    • 1 tsp. – salt
    • 1 tsp.- garlic powder
    • 1/2 tsp. fresh black pepper
    • 1 tbsp. – Pesto Paste
    • Red pepper flakes, to taste
    • 2 large handfuls of fresh spinach

    Instructions

  • Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.
  • In a large pan heat the oil over medium low. Add the garlic and ginger. Sauté until raw fragrant is gone, about 3-5 minutes.
  • Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.
  • Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.
  • Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**
  • Serve Ginger Coconut Spinach Linguine hot.
  • Notes

    Spinach can be substituted with your favorite green.

    The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.

    http://myfoodforthesoul.com/ginger-coconut-spinach-linguine/

     

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    Spinach Green Onion Paratha

    Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing

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    Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.

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    As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

    This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.

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    This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

    Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.

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    Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

    So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂

     

    Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 7-8

    Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

    Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha

    Ingredients

      Dough
    • 1 1/2 cup - Whole Wheat Atta
    • 2 cups- Fresh Spinach; washed and finely chopped
    • 1 cup- Fresh Green Onions; washed and finely chopped
    • 1 1/2 tsp. - Ajwain (Carom Seeds)
    • 1 tbsp. - Garlic Powder
    • 1 tbsp. – Sugar
    • 1 tsp. – Red Chili Powder
    • 1 tsp. – Turmeric Powder (haldi)
    • 2 tbsp. – Oil
    • Salt to taste
    • Water as needed
      Paneer Bhurji Stuffing
    • 1 medium Red Onion - finely chopped
    • 1 cup - Springs of Green Onion - finely chopped
    • 2 cloves garlic – grated
    • 2 Green Chilies – finely chopped
    • 1 tsp. - Ginger - grated
    • 1 1/2 cups - Crumbled Paneer (chhena)
    • 1 tbsp. - Oil
    • 1/2 tsp. - Cumin Seeds (jeera)
    • 1 tsp. Red Chili powder
    • ½. – Red Chili Flakes
    • 1 tbsp. – Paratha Masala
    • Pinch of asafetida - Hing
    • Salt to taste
    • Oil 3 tbsp. + to roast the parathas

    Instructions

    Dough Preparation
  • Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.
  • Stuffing Preparation
  • Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.
  • Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.
  • Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.
  • Paratha Preparation
  • Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.
  • On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.
  • Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.
  • Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.
  • http://myfoodforthesoul.com/spinach-green-onion-paratha/

     

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    Hope you enjoyed this recipe, please be sure to leave me your valuable comments, feedback or thoughts. Also subscribe to get emails of all my latest recipes. Follow me on Facebook, Instagram, Twitter or Google+ and it’s only fair to share. 🙂

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