Monday, June 1, 2015

Soya Bean er Torkari / Indian Soya Chunk Curry

I can remember clearly the time when I first ate soy bean curry. I was may be in the class 2 or 3 and my mother told me that she made chicken. I was famished and the word chicken made me more hungry. My mother used to feed me back then because as a child I was too dramebaaz regarding food. I hurried and sat crossed and folded legs on the floor. Ma prepared my plate and started mixing the rice with curry. She made a ball with the curry mixed rice and put into my mouth. Unfortunately as a child I was unable to distinguish the difference as it was really meaty and ate up everything. Later on my mother told me this and laughed about the extents she had to go to feed me properly. Till now I love soy chunks. You can cook the chunks and then deep fry them. It makes a nice crispy snack with some salt and spices. On days of empty ideas, soy chunks make me a good lunch.

how to cook Soybean er Torkari

how to cook Soya bean er Torkari

Finally I have learnt to cook vegetarian cooking and it no longer gives me creeps. Touch wood!!!
We are planning to paint our flat and give it a new look. We are also thinking of replacing some things, here and there. Sooo exited!!

how to cook Soybean er Torkari

Then..finally...yes finally I have learnt to make smooth and creamy ice creams. I can not tell you how much satisfying and filling homemade ice-creams can be. After my tryst with ice-creams I am never going back to buy those store bought ice-creams which are full of color, flavor and preservatives. It takes a little work as I do not own an ice-cream maker, but its all worth it. Besides you can play with a lot of flavor and make small batches of different flavored ice-creams to make your own sundaes. Once you learn to make the custard base, a good home made frozen delicacy is not far away. Wait till I start to share my experience with frozen desserts. I have already made a good batch of ice-creams and planning to make more. The best part about home made ice-creams are that you know what you are putting there and that makes them super healthy and safe.

how to cook Soya bean er Torkari


Soybean er Torkari / Indian Soy Chunk Curry
Serves 4

how to cook Soybean er Torkar

Ingredients:

  • 350-400gm soy chunks
  • 1 large onion (omit if making vegetarian dish)
  • 2 medium tomato
  • 1 medium potato - cubed
  • 4-5 garlic (omit if making vegetarian dish)
  • 2 inch ginger stick
  • 2 green chilies - chopped
  • 1/2 cup green peas
  • 2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 and 1/2 tsp coriander powder 
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp cumin seeds
  • 1/2 small bunch of coriander leaves - chopped
  • salt
  • a pinch of sugar
  • 2 tbsp oil
Method:
  • Soak the soy chunks in water overnight. They will swell up and will be double in size. Drain the water and squeeze the soy chunks to drain the remaining water.
  • Put them in a pressure cooker with 3 cups of water and some salt. Cook until the cooker blows 3-4 whistles. Let the steam come out clean and then open the cover. Drain the water again and add in cold water. Let it stay like that for 7-10 minutes. Then take the soy chunks out of the cooker and squeeze hardly to drain the water from the soy chunks. Keep them in a separate bowl.
  • In a blender make a fine paste of the onion, tomato, garlic and ginger, using a little oil.
  • Heat oil in a kadai / pan and put the cumin seeds into it. As they start to sizzle add in the onion - tomato paste we made.
  • Add salt and sauté for 10-12 minutes or until the tomato mixture start to release oil.
  • Now add a 1/4 cup water to the the kadai and also add in turmeric powder, red chili powder, cumin powder and coriander powder.
  • Mix and sauté for 3-4 minutes or until the raw flavor of the spices is gone.
  • Now add the kept aside cooked soy chunks and green peas. Mix everything properly and add in 2 cups of water. You can add more water if you want a thinner gravy. Remember the soy chunks will soak up a lot of water. So if you see the water is reduced while cooking add in some more.
  • Put cover and cook for another 15 minutes or until the gravy reaches your desired consistency. Stir in between to avoid sticking to the pan.
  • Finally add the garam masala powder and chopped fresh coriander leaves. Give a quick stir and put off the flame.
  • Serve hot with some roti / chapati / paratha or some steamed hot rice.

1 comment:

  1. Very nice recipe. When do you ad the potatoes?

    ReplyDelete