Tag Archive | pressure cooker

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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    Chocolate Chip Muffins

    Instant Chocolate Chip Muffins | Pressure Cooker Baked Chocolate Chip Muffins

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    I love anything that has to do with Chocolate and so does my family. I really mean anything ! 🙂 Chocolate and me are best friends, I could litterly eat it morning, afternoon and night with no problem and no guilt. That goes for everyone in the family and trust me I’m not exaggerating. 🙂

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    We’ve all heard of Betty Crocker ….those instant pre-packaged baking goods are wonderful when in a rush. I always keep some on hand, there’s days when I have no time to bring ingredients at room temperature and Betty Crocker is there to help me! Love it.  (No I’m not branding or advertising for Betty Crocker, just love the product). These Chocolate Chip Muffins are instant, 3 minute mix, bake and serve.

    The best thing about some of the Betty Crocker products is that it takes only water …..yes “water” and that’s why it’s called instant. I love to bake from scratch, but some days I’m looking for the cheat version easy way out ….we all need a break some days. A lot of the Betty Crocker packages do require eggs as an added ingredient, but I like to bake egg less so the water substitute is the best.

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    Recently, it’s been extremely hot and when the temperature is rising I’m in no mood to turn on the oven to bake. That’s when baking with a pressure cooker or steamer comes handy (click the line to show you an image of my steamer that I used to make these delicious muffins). This Aluminum Idli/dhokla steamer was given to me by my mother-n-law, which has been used extensively to make many wonder delicious mouth-watering dishes. Thank you MIL 🙂

    Wondering how it works, well its super simple all that’s need is pressure cooker or a steamer pot. Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat. That’s it !  When making small batches of baking goods, some times it’s not always worthwhile to turn on the oven…try this out it guaranteed to work and results are phenomenal.

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    When I started to make these muffins I didn’t have a muffin tin that would fit right into my pressure cooker, so I brought out my good old handy-dandy desi (traditional) “varki” or also known as “katori” (traditional stainless steel little bowls). I line them with muffin liners, poured the batter and baked them. Woala !!! ready soft, warm, delicious Chocolate Chip Muffins.

    This is a great quick fix recipes for the non-experienced bakers, or bachelors that would like to try out a new way of baking instead of the not trying it out at all.

    Hope you enjoyed this recipe, be sure to check out some other wonderful recipes: Eggless Chocolate Cupcakes with Chocolate Buttercream FrostingCarrot Kheer -Gajar Dhoodh Pak and Nutella Cocoa Milkshake.

     

    Chocolate Chip Muffins

    Prep Time: 5 minutes

    Cook Time: 25 minutes

    Total Time: 27 minutes

    Yield: 5

    Chocolate Chip Muffins

    3 minute pouch to oven ready Chocolate Chip Muffins

    Ingredients

    Instructions

  • Preheat pressure cooker or a steamer pot (remember to remove whistle). Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat.
  • If using muffin tin place a paper-baking cup (muffin liner) in each. If using varki or katori line with paper-baking cups. No need to grease. (As shown in one of my pictures)
  • Follow instruction on Betty Crocker Chocolate Chip Muffin Mix package on preparing batter by adding 1/2 cup of water and stirring muffin mix. Then fill each cup about 1/2 way full.
  • Place muffins inside pressure cooker and cover the pressure cooker and bake 20-25 minutes until nice golden brown. Poke toothpick in center if comes out clean, muffins are ready.
  • Carefully remove from pressure cooker, immediately remove muffins from tin carefully and let them cool.
  • Notes

    extra chocolate chips is optional.

    If you don't like to use paper-baking cups, then make sure to greasy muffin tin first then place batter. Once muffins are baked wait for muffins to cool down then remove from muffin tin.

    ****Remember to remove the whistle from the pressure cooker***

    http://myfoodforthesoul.com/chocolate-chip-muffins/

     

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