Tag Archive | side dish

Butter Soya Chunk Curry

Butter Soya Chuck Curry


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.


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.


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.


  • 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)


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.


* 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.



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


Cabbage Cucumber Grape Salad

Cabbage Cucumber Grape Salad | Crispy Colorful Cabbage, Cucumber and Red Grape Tempered (Tadka) Salad


Ever think of a nice flavored tadka (tempered) salad. This Colorful Cabbage with Cucumber and Seedless Red Grapes nicely seasoned with a light olive oil mustard seed tadka (tempered). This is one of the most delicious, light, flavorful, crispy tempered salads that can be enjoyed as is or a side dish with any meal. It’s bursting with some nice spiciness from the green chilies, tanginess from the lime juice and a slight hint of mustard from the tempering.


This is my version of a nice Indian Summer Salad. There’s nothing better than a nice fresh crispy salad. Personally, I like to prepare my salads right before it time for lunch or dinner. This way it’s nice and fresh and all the flavors are taste-able. Cabbage Cucumber Grape Salad is super fast and healthy salad that can be prepared in a snap. Vegetables like cabbage, carrot, cucumber mixed with fruits like red seedless grapes and Pomegranate seeds is totally divine. The different flavors of vegetables and fruits combined and lightly seasoned is truly refreshing.

I learn this recipe from my sister-n-law (my brother’s wife), we were at her house for dinner one night and right before dinner I saw her prepare this awesome looking salad. It looked super delicious, but as I watched her she started to prepare a tarka (tempering) and I thought is she preparing subzi or salad.? To my surprise this lightly tempered salad was out of this world. The nice spiciness mixed with some tanginess with hint of mustard flavors was unbelievable. We all enjoyed it so much that we actually started to eat it with roti ….just like a side order of subzi. 🙂


Cabbage Cucumber Grape Salad is not a warm salad like the traditional Gujarati Cabbage Sambharo. This salad requires no dehydration of  the cabbage and it does not require any preparations. The light tadka (tempering) adds a nice flavor from the Olive Oil and mustard seeds. Salads are one of my all time favorites during the summer times, some of the fresh vegetables that I use in my salads are right from my very own garden.

Every year I like to change-up the type of vegetables I grow, this year we planted low-acidic Jet Red Tomatoes,  English Slicing Cucumber, Indian White Radish (Mooli), Red Onions, White Onions, Surti Papri (beans), Green Bell Peppers and an assortment of different Green Chilies.


This salad is a bit different from the way my sister-n-law made it. I actually had bought a package of mixed Dole’s Brand Colorful Coleslaw Mix  which is a mix of Green Cabbage, Carrots and Red Cabbage. This is perfect when looking to make small portions of salad in different flavors and versions. I also bought some fresh seedless red grapes to bring out the sweetness in the salad.

So with no further due, let me tell you how to make this awesome and completely healthy salad …… Cabbage Cucumber Grape Salad!


Cabbage Cucumber Grape Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 3-4

Cabbage Cucumber Grape Salad

Indian Summer Salad- Nice and crispy, healthy tempered Cabbage Cucumber Red Grape Salad.


  • 1/2 package of Dole's Colorful Coleslaw Mix
  • 1 medium - Cucumber - diced into small pieces
  • 15-20 - Red Seedless Grapes; washed and cut into half
  • 1/2 cup- Fresh Red Pomegranate Seeds
  • 1 tbsp.- Olive Oil
  • 1/2 tsp.- Black Mustard Seeds (Rai)
  • 1/2 tsp.- Green Chili Paste
  • 1/2 - Lime
  • Salt to taste


Into a large bowl combine colorful cabbage, green chili paste, red grapes, pomegranate seeds, salt to taste and squeeze juice of lime all over and mix.

Heat up Olive Oil, once nice and warm add in mustard seeds and let them splutter. Then pour tempering all cabbage mixture and give it a nice mix to combine everything together.

Serve immediately!



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. 🙂


Gujarati Cabbage Sambharo

Gujarati Cabbage Sambharo | Warm Colourful Cabbage Salad



Gujarati Cabbage Sambharo is also known as “kobi no sambharo” in the Gujarati language. Are you wondering what’s that?  Well, this a very traditional Gujarati side dish salad that is normally served with your thali or meal. This is super quick and easy side dish that prepared in no time.  It’s a simple salad made with thinly sliced Cabbage, Red/Green Peppers , Carrots stir fried in oil, mustard seeds, green chilies, curry leaves, ginger, garlic,turmeric (haldi) with a little zing of lime/lemon juice. This perfect crunchy Cabbage Sambharo has a very delightful light flavor with a pinch of chili and tangiest.




Cabbage Sambharo can be made in many different variations. Some like to add papaya or raw mangoes instead of lemon/lime juice which is perfectly fine.  I just didn’t have these on hand!  This can also be made in a “Jain Style” by completely avoiding the garlic/onion. Many people also don’t like adding curry leaves or turmeric, but I love it ….curry leaves bring out a delightful aroma and turmeric adds a beautiful color to the salad.

Don’t be mistaken, this salad is warm, but can also be served cold….the vegetables are cooked but not completely this is what will give all the vegetables a nice crunchy texture.  This salad is served as accompaniment to many Gujarati meals and also served with many popular snacks like fafda ( something like a besan (gram flour) chips made in long strips or dhokla (steamed rice/lentil sponge cake).

Many people don’t like to add vegetables like green and red peppers or don’t like to use lemon juice and sugar. I love to add all of these cause …to me these are the star ingredients. This salad is well enjoyed with the bright colorful vegetables.

This recipe that I’m sharing with you all is a very traditional authentic Gujarati way of making Sambharo. I learned how to make this from my mother. I love her method ….it always taste the best! She told me that dehydrating the cabbage will help release the moisture and speed up the cooking time. Dehydrating also helps soften up the cabbage, but still leaving the crunchy effect.

Well, I hope you all enjoy making this super simple and quick salad. Please do share your thoughts with me by leaving your valuable comments below. Comments and thoughts keep me motivated.


Gujarati Cabbage Sambharo

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 3

Gujarati Cabbage Sambharo

Gujarati Cabbage Sambharo a warm and crunchy colorful cabbage salad. Cabbage lightly flavored and sauteed with mustard seeds, curry leaves and green chili tempering.


  • 2 cups - thinly sliced Cabbage
  • 1 cup - thinly sliced mixed green/red peppers
  • 1/2 cup - thinly sliced Carrots
  • 1- clove Garlic finely shredded
  • 8-10 - Curry leaves
  • 2 - Green Chilies - sliced in half and cut in thin slices
  • 1 1/2 tsp - Oil
  • 1/4 tsp.- Mustard seeds (Rai)
  • pinch of Asafitida
  • 1/4 tsp.- Turmeric Powder (haldi)
  • Salt to taste
  • few drops of Lemon/Lime Juice
  • 1/2 tsp.- sugar (optional)
  • Fresh finely chopped Coriander (Cilantro) garnishing


Dehydrating the Cabbage

Add 1/2 tsp. salt to the cabbage and mix it all well and leave aside for 10-15 minutes. (This helps release the moisture in the cabbage and cooks faster)

Take a hand full of cabbage between the palms of your hand and squeeze out all of the water in a separate bowl. Continue with the rest of the cabbage and discard the water remains. Keep aside

Preparing the salad

Heat oil in a wok on medium heat. Once Oil is hot add in the mustard seeds and them pop then add in a pinch of asafitida.

Then add in curry leaves, garlic and green chili and saute for 30 seconds.

Add in all of the vegetables, turmeric powder (haldi), sugar, salt to taste, lemon/lime juice and give it a good mix. Let it cook for 5-8 minutes (vegetables should be 30-40% cooked only) all vegetables should maintain crunchy texture.

Add in salt to taste and freshly chopped coriander (cilantro) and mix. Remove from heat. Do a taste test and adjust salt, lemon and spiciness to your liking.

Remove into serving plate. Serve it warm or cold.


Dehydrating the Cabbage is optional, but this the most authentic and traditional way of making Cabbage Sambharo.

Sugar is optional

Lemon/Lime juice can be avoided by adding your choice of raw mango or raw papaya.


Also be sure to check out some other great Gujarati recipes:

Methi Kela Na Bhajiya

Bhaji Paratha


Bhindi Kadhi