Tag Archive | coconut milk

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!

    Yum

    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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    Yum

    Red Thai Tom Yam Curry Noodle Soup

    Red Thai Tom Yam Curry Noodle Soup | How to make Quick Red Thai Tom Yam Curry Noodle Soup

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    Red Thai Tom Yam Curry Noodle Soup is a combination of two very famous Thai dishes combined into one. Red Thai Curry and Tom Yam Soup basically has the same simple ingredients, but a different distinct taste. This Red Thai Tom Yam Curry Noodle Soup is flavorful, savory, tangy and spicy, but an absolute mouth-watering dish.

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    I had previous shared a very famous Thai recipe called Red Thai Curry . Now I bring to you a combination of Red Thai curry with Tom Yam soup which also originated from Thailand and Laos. Tom Yam or Tom Yum is a Thai and Laos clear, spicy and sour soup that is boiled in a flavorful broth that is made of stock and lemongrass, kaffir lime leaves, galangal, lime juice and crushed pepper.

    Now let’s be honest a lot of times we don’t have all these ingredients on hand so we get turned off and decide not to make it and eat out instead.  Well….no more this is a super cheat recipe, but its quick, easy, delicious and its applicable to beginners or the more experience ones. I’ve used the ready-made Red Thai Curry Paste and also the ready-made Tom Yam Soup Seasoning cube. I believe that some things are better left “to someone who actually knows what they’re doing and it ready for us”. 

     

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    Some days I really deep down want to make every thing from scratch like vegetable stock or the actually Red Thai Curry Paste, but honestly I’m being too lazy, completely short on time or looking for immediate gratification.

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    This dish is exactly what I was looking for desperate gratification. In no time I had all the vegetables cut, washed and cooking up in this delightful, flavored stock. To save more time I used Instant cook flour stick (Pancit Kanton) noodles which are thin wheat noodles from the Philippines and cook instantly in hot water.

    Well, I hope you enjoy this dish as much as my family and I did. This is the perfect dinner idea and another great way to get your picky eaters to eat their vegetables.  This dish has a perfect blend of garlic, ginger, coconut milk, spices and seasoning.

    If you enjoy mouth-watering fusion recipes then be sure to check out these: Red Thai Curry, Skinny Veggie Fettucine, Cheesy Veggie Rice Balls ,Broccoli Tofu Paratha and Veggie Black Bean Enchiladas.

    Red Thai Tom Yam Curry Noodle Soup Recipe:

     

    Red Thai Tom Yam Curry Noodle Soup

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 4-5

    Red Thai Tom Yam Curry Noodle Soup

    Quick and mouth-watering Red Thai Tom Yam Curry Noodle Soup.

    Ingredients

    • 2 tbsp. oil
    • Mix Vegetables cut in medium size :broccoli florets, carrots, green beans, baby corn, onion, sugar snap peas, red peppers & mushrooms)
    • 1 1/2 cup – Firm Tofu - cut in small size cubes, shallow fry in oil till golden brown
    • 3 tbsp. - Red Thai curry paste (make sure it's veggie!)
    • 1 cube – Tom Yam Seasoning
    • 1/2 can - 200ml coconut milk
    • 4 – Garlic cloves- finely chopped
    • 1 tsp. – ginger paste
    • 1 tbsp. – Soya Sauce
    • 1 tbsp. – Chili Garlic Sauce
    • Salt to taste
    • 1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
    • 1 cup - water
    • 1 cup – Vegetable Broth (stock)
    • 400 g – Noodles of your choice (instant works better)
    • Fresh coriander – finely chopped
    • 2-3 Spring Onion – finely chopped (garnishing)

    Instructions

  • Heat 1 tbsp. of oil in a wok and shallow fry tofu cubes till golden brown. Remove onto a plate lined with paper towel and keep aside.
  • In the same wok heat the rest of the oil medium high, add garlic sauté for 1 minute then add in the Red Curry Paste, ginger paste and stir. Then add in all of the vegetables and tofu stir fry for around 5 minutes. **make sure that you want them to be slightly tender, but still with a nice bit of crunch.**
  • Add in vegetable stock, water, Kashmiri red chili powder, soya sauce, chili garlic sauce, Tom Yam soup seasoning cube and salt to taste. Lower heat and add in coconut milk and stir. **Make sure to lower heat otherwise coconut milk will curdle. If you like a thicker soup add in more coconut milk adjust however much you need to get the soup to your desired consistency. Add in the noodles. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the soup is hot and noodles cooked
  • Stir in the chopped coriander, serve in bowl and garnish with spring onions.
  • Notes

    Add in your choice of vegetables.

    For more spicy soup adjust Red Thai Curry Paste and Garlic Chili Paste to your liking.

    http://myfoodforthesoul.com/red-thai-tom-yam-curry-noodle-soup/

     

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    Yum

    Fruity Treasure Smoothie

     

    Fruity Treasure Smoothie –  Using Kesar Mangoes

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    This healthy delicious and easy Fruity Treasure Smoothie will help you start your day in a nutritious way. It’s made with the goodness of fresh Alphonso mangoes , Kesar Mangoes, peaches, pineapple, strawberries, coconut milk and honey the hidden treasures.

     

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    I also used another very famous mango called “Kesar Mango” in this smoothie. As described by “YumMangoes.in” “Kesar variety of mangoes are considered to be one of the best mangoes, which are famous for their fruit quality, attractiveness fruit and pulp colour, taste & good shelf life. Kesar mangoes are mostly grown in Gujarat, Western India. Kesar Mangoes are commonly known as the queen of Mangoes. This variety is slightly smaller in size as compared to the Alphonso mango variety but offers a unique taste.”

    The best part of making this smoothie is that a lot of these fruits are in season right now, so it’s more affordable. Instead of using frozen you can opt out and use fresh fruits with even more of the goodness in the fruit. The more berries in our diet the healthier fibers and antioxidants we get. Mangoes, peaches and pineapple and coconut give it that tropical summer taste, few ingredients, but a worthwhile indulgences.

     

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    I like to add half coconut milk and half water to make the consistency a bit more liquid…that’s just the way me and family like it. This time I’ve used fresh fruits which I had previous washed and freeze.  I like to use frozen fruits cause I can make it right away by placing everything into the blender and enjoy it instantly ! Delicious cold Fruity Treasure Smoothie.

     

    For more delicious and super easy smoothies be sure to check out: Fruity Green Tropical Smoothie, Spinach & Arugula Smoothie, Mix Berry Burst Smoothie, Mango Melody or Mango Banana Milkshake.

    Fruity Treasure Smoothie Recipe:

    Fruity Treasure Smoothie

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Serving Size: 2-3

    Fruity Treasure Smoothie

    Delicious and super easy morning breakfast Fruity Treasure Smoothie.

    Ingredients

    • 2 Ripe Mangoes – peeled and cut in cuts (fresh or frozen)
    • 2 cups – Mixed Fruits (pineapple, peach, strawberries) – fresh or frozen
    • 1 cup – Coconut Milk
    • 1 cup - water
    • 1 tbsp. – honey or sugar (optional)

    Instructions

  • Place all ingredients in a blender, blend on high speed until a smooth consistency reached. If you choose to make it a bit more liquid consistency than add more cold water to your preference.
  • Pour into your desired glass and Enjoy!
  • http://myfoodforthesoul.com/fruity-treasure-smoothie/

    Yum

    Red Thai Curry

     

    Quick Authentic Vegetarian Red Thai Curry with Tofu and Veggies

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    Red Thai Curry is one of my favorite Asian dishes it goes so well with White Jasmine Rice. Red Thai Curry has a nice amount of spices which is not overwhelming or overly heavy. It’s got a nice blend of colorful vegetables, tofu in a vibrant reddish/yellow sauce that can be made fairly thin, to be served in a soup-style dish or little thicker to be served with your favorite noodles or rice.

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    This is one of my cheat recipes. I normally would opt to make things from scratch, but I’d be lying to you. I do take short cuts to save time and prepare a meal in a “jiffy”. This recipes uses store bought red Thai curry paste which I’ve add a bit of my own touch to it . To be honest ….we don’t always have all the ingredients needed on hand, so why not leave it to someone who actually knows what they’re doing and it ready for us. I’ve also used pre-prepared frozen vegetables Thai Style (which I had bought for rainy days) you can us fresh vegetables ….but this was my way to clear out the fridge.

    My husband calls this my scrumptious yummy, healthy “signature Thai dish” which can be enjoyed with a big bowl of sticky white Jasmine rice or soup-based with noodle. Enjoy !

     

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    I like making this curry often cause it’s simple, quick and easy. The store-bought curry paste is very easy to use and taste delicious. Few easy steps just mix curry paste with coconut milk add to vegetables and season and you got yourself a healthy, delicious tasty red Thai curry.

    This is a perfect anytime dish, but especially for the hot summer days  ….during the hot season no one likes to hang around a hot oven and wait hours to get a meal ready. This recipe is so fresh and fragrantly that it will be ready in 30 minutes to enjoy.

     

    If you enjoy delicious fusion vegetarian dishes be sure to check out these recipes: Skinny Veggie Fettuccine, Palak Makai Pulao, Pav Bhaji, Cheesy Veggie Rice Balls or Broccoli Tofu Paratha.

     

    Red Thai Curry

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 4-5

    Red Thai Curry

    Scrumptious Delicious, quick and easy Tofu Vegetable Red Thai Curry

    Ingredients

    • 1½ tbsp. oil
    • 750g mixed Thai style Vegetables - (I used frozen pre-pared vegetables: broccoli florets, carrots, green beans, baby corn, onion, sugar snap peas, red peppers & mushrooms)
    • 1 cup – Firm Tofu (cut in small size cubes)
    • 3 tbsp. - Red Thai curry paste (make sure it's veggie!)
    • 1 can - 400ml coconut milk
    • 4 – Garlic cloves- finely chopped
    • Salt to taste
    • 1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
    • 1 tsp.- Red Chili Powder
    • 1 cup - water
    • Fresh coriander – finely chopped
    • 2-3 Spring Onion – finely chopped (garnishing)

    Instructions

  • Heat the oil in a large wok on medium high, add garlic and tofu sauté for 2-3 minutes then add the vegetables and stir fry for around 5 minutes - **make sure that you want them to be slightly softened, but still with a nice bit of crunch.**
  • Add the curry paste and mix well. (If you like your curry on the milder side add in 2 tbsp. of curry paste.)
  • Add the coconut milk, Kashmiri red chili powder, red chili powder and salt to taste. I also added around 1 cup water - just add however much you need to get the curry/soup to your desired consistency. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the curry is hot.
  • Stir in the chopped coriander, serve in bowl and garnish with spring onions.
  • Notes

    Red chili powder and Kashmiri Chili powder if optional ( we like it a bit spicy)

    Tofu is optional

    http://myfoodforthesoul.com/red-thai-curry/

     

     

    Yum