SOYA CHUNKS BIRYANI

1 Aug

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Soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat.

The dried nuggets have to be either soaked in salted boiling water for a few minutes or boiled in salted water for 3-4 minutes, until they have ballooned out and become soft, before use
· You can enjoy soya chunks in a salad by itself, being high in protein it is extremely filling
· Mix sprouted soybeans into salads or use as toppings for sandwiches.
· Add soybeans to vegetable stews and soups.
· You can also spice it up with the daily spices and relish this nutritious vegetable with roti, bread or rice.
· Soya nuggets with pasta zested with mixed herbs is truly delicious.
· Nutri salad can be made by grating radish and carrot. Chop cabbage and cut tomatoes, onions and cucumber into rings. Arrange grated vegetables in the centre, and rings on the side. Mix nuggets in cream and put in the centre. Sprinkle lemon juice, vinegar and salt on top and serve. – tarla dalal

Vegans forgo the consumption of meat and meat derivatives, which leaves them looking for alternatives to meet their nutritional needs. Soya chunks are made from soy beans and they work well as meat substitutes. These come in the form of regular chunks, mini chunks and granules, and can be used in many ways. The nutritional value is similar to meat in some areas and different in others.

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serves 4-5       cooking time 30minutes

Ingredients:

  • Soya Chunks / Meal Maker 20
  • Basmathi Rice – 3 cups
  • Onion – 1 large
  • Tomato -2 , Diced
  • Ginger garlic paste – 2 tsp
  • Green Chilli – 2 , slit
  • olive oil – 2 tbsp
  • Yogurt – 1/2 cup
  • 1 whole fresh coconut
  • Mint leaves – handful , Chopped
  • corinader leaves- handful,chopped
  • Star Aniseed – 1
  • Cloves – 4
  • Cinnamon stick – 1 inch
  • Bay leaf – 1
  • 1 tsp – black cumin/shahi zeera
  • Salt – to taste
  • pinch of food colour/ optional
  • Red chilli powder – 1 tsp

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METHOD:-

Soak the soya chunks in water for 30 minutes . They will swell up absorbing the water. Squeeze out the water from the soya chunks . Add the contents  to marinate ( yogurt , ginger garlic paste- 1 tsp , salt , red chilli powder ) to the soya chunks . Mix well . Set aside for 30 minutes . Till then, wash and soak the basmati rice.

And make coconut milk from a whole fresh coconut :-

  • Pierce the eyes of the coconut with a sharp knife and drain coconut water into a mixing bowl. Split the coconuts by covering in a kitchen towel and smashing with a hammer.
  • With a sharp knife, pry the coconut meat from its husk, then peel off any remaining brown bits of skin that adhere to the coconut meat. Place the coconut flesh and coconut water in a blender, adding three to four cups hot water Blend until the coconut and water forms a smooth slurry.
  • Pour coconut mixture through a  muslin bag  or nut milk bag into a mason jar or pitcher. Squeeze out as much liquid as possible, and transfer the coconut milk to the refrigerator.

Now take a pot and heat oil, add the whole garam masala (black cumin,cinnamon,cardamom,cloves,star anise,bay leaf ) . After a spicy aroma fills your kitchen, quickly add chopped onion and fry till brown, Add the remaining ginger garlic paste and fry for a minute till the raw aroma goes. Add the finely diced tomatoes, green chillies and coriander and mint leaves.

After a few minutes, the tomatoes will be mushy. Add the marinatede soya chunks along with salt . On another burner heat a pot with 3 cups of coconut milk or water or adjust accordingly.( Most basmati rice needs 1&1/2 cup water to 1 cup rice). Use 2 cups less water ,(the rice must be only 60 percent done). Drain, if there is any remaining water. Put the rice on the soya chunks khurma and sprinkle food colour or saffron. Close the lid tightly with a heavy weight on top or bake on the lowest flame for 20 minutes. Open the pot after at least 10 minutes. Gently fluff the rice with a fork. Serve with raita or any side dish of your choice. we had it with lamp pasanda.

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3 Responses to “SOYA CHUNKS BIRYANI”

  1. nelson spence August 5, 2013 at 4:19 am #

    It is not my first time to go to see this site, i am visiting this
    website dailly and take fastidious information from here everyday.

  2. Javelin Warrior August 19, 2013 at 9:00 pm #

    I don’t think I’ve ever tried soya before – although I’ve seen a number of bloggers use this for vegan or vegetarian dishes. This sounds like a tasty alternative to meat and worth the effort to prepare…

  3. Sonali Bhaumik March 28, 2014 at 7:22 pm #

    Its a nice & wonderful dish.
    I have tried and made a delicious Soya Manchurian dish. Please check the video and prepare it in your home.
    Sure you will love the dish as it is 100% vegeterian but rich in protein. Please like my video and subscribe to my channel 🙂

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