Tag Archive | onion

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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    Corn Flour Spinach Onion Pakora

    Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters

     

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    Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

    Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.

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    Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

    I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.

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    Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.

     

    Corn Flour Spinach Onion Pakora

    Prep Time: 25 minutes

    Cook Time: 25 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Corn Flour Spinach Onion Pakora

    All time favorite and super simple Corn Flour Spinach Onion Pakora

    Ingredients

    • 1 1/2 cup - corn flour (I used the yellow corn flour)
    • 3 Tbsp.-besan (chick pea flour)
    • 1 medium - onions; finely chopped
    • 2 cups - spinach; washed & finely chopped
    • 1 tbsp. - ginger-garlic Paste
    • 1 tbsp. - green chili paste
    • 1 tsp. - red Chili Powder
    • 1 tsp. –turmeric Powder (haldi)
    • Pinch of Baking Powder
    • Salt to taste
    • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
    • ½ tbsp. - oil
    • 3 Tbsp. -coriander leaves / cilantro; finely chopped
    • Water as needed
    • Oil to deep fry

    Instructions

  • In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
  • Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
  • When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
  • Remove and drain on paper towels.
  • Serve hot with your favorite chutney/sauce.
  • http://myfoodforthesoul.com/corn-flour-spinach-onion-pakora/

     

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    Salsa-Veggie Quesadilla

    Cheesy Salsa Veggie Quesadilla | Tortillas stuffed with colorful veggies and salsa sautéed in light seasoning and top with loads of Tex Mex Marble Cheese; roasted till crispy golden brown

     

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    Summer has official started now and kids are off school. So are you wondering what to make to feed your hungry monsters? Well, this is one absolute delicious and mouth-watering options.  This recipe is guaranteed to satisfy not just the little ones, but also all the die-hard food lovers out there. Salsa-Veggie Quesadilla is a super quick and easy dish to prepare either for lunch or a nice weeknight meal. Any choice of vegetables (I used colorful bell peppers, red onion, mushroom, green onion, grated carrots and black olives) sautéed in Mexican seasoning with an added touch of Salsa and stuffed into Tortilla topped with loads of Tex Mex Marble Cheese and roasted till nice golden brown and melted cheese.

     

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    I’m one that loves anything with melted cheese and when it comes to Mexican food ……LOVE IT !  I think with quesadillas you can never go wrong, it’s like eating a sandwich, but even better.  When I think of quesadillas, it reminds me of wraps and frankies; the only twist here is that it’s completely Mexican.

    As far as making quick and easy meals, it doesn’t get any better than making quesadilla. Quesadillas by far the most simplest meal to prepare; all that’s need is flour tortillas filled with your favorite filling and cheese, folded over, and heated till nice and golden brown crispy, cheese melted to perfection in no time. The best part of quesadillas is that there are endless incredible fillings with many variations, plus you can customize the filling to ones own individual tastes.

     

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    Quesadillas are not just versatile when comes to fillings, they versatility extends to the way they are cooked ; they can be pan-fried, Panini pressed, baked or even grilled. To me the best part of a quesadilla or a grilled cheese sandwich is went the cheese has leaked out of the edges and fried against the tortilla or bread; that’s when I know how heavenly this must taste!

     

    Salsa-Veggie Quesadilla

    Serving Size: 4

    Salsa-Veggie Quesadilla

    Filling salsa veggie quesadillas, stuffed with colorful bell peppers, mushroom, black olives, onion and loads of cheese. These quesadillas feature irresistibly crispy sides and melted cheese

    Ingredients

    • 1/2 - Red Bell Pepper - finely chopped
    • 1/2 - Green Bell Pepper - finely chopped
    • 1/2 - Yellow Bell Pepper - finely chopped
    • 1 small - Red Onion - finely chopped
    • 6-8 - White Mushrooms - thinly sliced
    • 1 medium carrot - peeled and grated
    • 3-4 springs - Green Onion - finely chopped
    • sliced Black Olive - as desired (optional)
    • 1 tbsp.- Oil
    • 2 1/2 cup - shredded Tex Mex Marble Cheese
    • Salt / Black Pepper to taste
    • 1 pack-45 g- Old El Paso Burrito Seasoning
    • 1/2 tbsp.- Red Chili Flakes
    • 3 tbsp.- Mild/Hot Jarred Salsa
    • 4 Medium Tortilla (white or whole wheat)
    • Finely chopped Fresh Coriander leaves

    Instructions

  • In a large skillet over medium heat, heat oil. Add chopped red onion, stirring occasionally, until the onions are turning translucent. Add all of the vegetables and cook, stirring occasionally, until tender and turning golden, about 5-6 minutes. Add in burrito seasoning, pepper, red chili flakes and salt to taste, stir and let it cook for about 2-3 minutes. Add in red salsa and fresh coriander leaves and stir. Remove from heat and keep aside.
  • Divide 1 cup shredded cheese between the 4 tortillas, covering only half of each tortilla with cheese. Divide the salsa veggie mixture evenly on top of the cheese on each tortilla, Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the other empty side tortilla halve over the toppings.
  • Heat a medium to large skillet or fry pan on the stove over medium heat. Place one of the filled tortillas onto the pan. Cook for a few minutes, and then flip carefully with a spatula. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, and then slice quesadilla into three slices using a pizza cutter or a very sharp knife.
  • Serve with more salsa or sour cream
  • http://myfoodforthesoul.com/salsa-veggie-quesadilla/

     

     

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