Friday, March 4, 2011
The Vegetarian-Meat Soya-Chunk Masala
Soya Chunks are a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat but contains no fat. A guilt free meaty vegetarian dish. This will be the favorite for the red-meat, beef lovers. This is prepared the same way kerala beef masala is prepared with coconut slices. Try this and Enjoy.
1.Soya chunks-2 cups
2.Oil 4 tbsp
3.Mustard Seeds 1/2 tsp
4.Aniseeds(Perinjeerakam) 1 1/2 tsp
5.onion 2 chopped
6.Ginger-Garlic paste 1 1/2 tsp
7.Green Chillies 2 chopped
8.Chilly Powder 1 1/2 tbsp
9.Coriander Powder 1 tbsp
10.Garam Masala 2 tbsp
11.Pepper Powder 1 tbsp
13.Vinegar 2 tsp
14.Curry Leaves, a few
1. In a vessel, boil 4 cups of water with some turmeric powder,salt and soya-chunks. Once cooked keep aside to cool. Once, cool press each soya chunk firmly to drain all the water content in it. Keep aside.
2. Heat Oil in a pan,splutter mustard seeds.
3. Add aniseeds (perinjeerakam).
4. Once it is brown,add the sliced onion.chopped green chillies and ginger-garlic paste. Saute well.
5. Once the onion turns translucent, add soya-chunks and salt.
6. Add chilly powder,coriander powder,vinegar,half of the pepper powder and the home-made garam masala. Add some of the curry leaves and fry nicely.
7. Add 1 glass full water and mix well. When it starts boiling,keep the lid on and cook.
8.Once cooked, reduce the excess water if left over by keeping in medium flame and keep the pan open, if you do not need the gravy in the dish. Add the rest of the curry leaves and sprinkle some pepper powder on top and mix once and switch of the flame.