Tag / Northindian Cusine

Dry Soya Chunks Curry

I have been reading about Soya for quite sometime….though I have never been fond of it. On my husband’s request , I tried my hands on Soya chunks… and believe me the curry was delicious.

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What do we need for this preparation??

  1. Soya chunks : 2 cups
  2. Onions: 1 nos . Chop them length wise finely
  3. Tomato: 1 nos : Dice them finely
  4. Tomato puree : 3-4 tsp
  5. Garlic : 2 pods .Chop them finely
  6. Ginger: 1 tsp grated
  7. Coriander leaves for garnishing
  8. Green Chilli: 1 -3 nos Chopped finely .
  9. Turmeric : 1/2 tsp
  10. Garam masala : 3/4 tsp
  11. Cinamon powder: 1/2 tsp
  12. Salt to taste
  13. Cumin seeds : 1 tsp
  14. Oil : 2-3 tsp

How to go about making this curry?

  1. Soak the soya chunks in boiled water for about half an hour. Squeeze out all the extra water from the chunks .Cut them into pieces if required.
  2. In a kadai , pour 2 tsp of oil . Drop Cumin seeds. Once they splutter , add sliced onions . Add a pinch of salt to remove the water content from the onions quickly. Saute for few more min.
  3. Now add garlic ,ginger, chopped green chillies to the sauted onions. Saute for 2 more min. I generally prefer medium spice in my food. So just used about 1 green chilli crushed. Use it to your spice.
  4. To the above mixture , add chopped tomato, tomato puree, turmeric powder ,cinamon powder & garam masala powder and saute for some more time.
  5. Add the soya chunks to this sauted mixture above . Keep stiring until the masala blends well with Soya. Sprinkle few droplets of water to it if required. Add the required salt & stir the curry on and off for 5- 8 min.
  6. Garnish the Soya Chunks curry with coriander leaves.
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  8. Serve them hot with rotis or bread.

Sending this entry to Viki’s Side dish for Chapathi Event

Pav Bhaji – Mumbai Street Food

Pav Bhaji

Pav Bhaji… a toungue tickling & mouth watering dish that any Mumbai wala cant resist. Specially the ones made in Juhu Beach…& the ones by the road side telawala(cart guys). They have got a magic ingredient that draws anyone & everyone to their stand.
I am totally fascinated & bowled over by a Restaurant named Garnish in Matunga. A must visit place for all Pav Bhaji lovers be it Jain style or Cheesy Pav Bhaji…. or the regular one… My total inspiration for Pav Bhaji is Garnish. Still hoping to go back to Mumbai someday.. and have it there:)

Jhatpat Aloo – quicky potatoes

Ingredients :

  1. Boiled potatoes : 2-3 large size
  2. Onions : 1 medium size
  3. Turmeric powder : 1/2 tsp
  4. Coriander(dhaniya) powder : 1/2 tsp
  5. Cumin(jeera) powder : 1/2 tsp
  6. Garam masala powder : 3/4 tsp ( optional)
  7. Salt to taste
  8. Oil :3-4 tsp
  9. cumin seeds : 1/2 tsp
  10. red chilli powder : 1/2 – 1 tsp or crushed green chillies

Ps: if cumin & coriander powder are not available separately , add the dhaniya – jeera powder.
Method:

  • Chop the potatoes fairly big sized than the regular size.Since the potatoes are already cooked , they tend to mash quickly.
  • Chop the onions either finely or length wise.
  • In a non stick wok , add 2-3 tsp of oil. Add cumin seeds and allow it to splutter.
  • Now add the chopped onions and fry it until it gets transparent. Add a pinch of salt while frying the onions to remove the water content in the onions quickly & helps in quick frying.
  • Add the remaining ingredients – turmeric , chilli powder, coriander ,cumin powder & salt . Also add the chopped potatoes. Now stir them until they get mixed well. Let the vegetable be stirred in low flame for about 3-5 min. ( Adding Garam Masala is optional)
  • Turn off the flame . Add coriander leaves and garnish the potatoes.
  • Jhatpat aloo is ready to be served.