Soya Chunks Roast ~ Kerala Style

Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter. 

Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ a bowl

Ingredients 

soya chunks 2 cups

onion 1 big or 1/2 cup sliced 

shallots 1/2 cup sliced

green chilies 2 

curry leaves 2 sprigs 

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

kashmiri chilli powder 2 tsp

hot chilli powder1 tsp

coriander powder 1 tbsp

garam masala 3/4 tsp 

tomato 1/2 cup chopped or 2

coconut bits (thenga kothu) 2 tbsp 

coconut oil 2 tbsps 

salt to taste

to make roast

coconut oil 1 tbsp + 1 tbsp

onion 1 sliced

curry leaves, a sprig

coconut bits 1 tbsp

pepper powder 1/4 tsp

garam masala 1/4 tsp

coriander leaves 2 tbsps

salt to taste

Watch on YouTube -

Method

• Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
• Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
• To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
• Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
• In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned. 
• Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy  with chapathis / steamed rice.

NOTES

* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.

* You can skip making the roast and use the curry after cooking in cooker, tastes yum. 

* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.

RELATED POSTS

* Soya Koftas

* Soya Mappas

* Soya Cutlets

* Soya Manchurian

* Spicy Soya Stir Fry

Soya Kofta Curry | Soya Chunks Kofta Curry

Soya Kofta curry is one of the most delicious preparations that kids love with soya. The koftas are deep-fried and added to the creamy, delicious gravy. I have used an egg as a binder as I felt egg adds to the flavour and gets a nice binding to the koftas too. But if you are a strict vegetarian, then skip the egg and add besan (kadalamavu) instead (check notes).Though this is made every fortnight at home but never got decent pics as this curry is usually made for dinner, or I don't get time to make video so just skip posting. However, this time I made sure to take the video and post it here too. Try these out for a veg party or just like that and enjoy !!

Preparation time ~ 25 minutes
Cooking time ~ 20–30 minutes
Serves~ 16 koftas
Ingredients
for koftas
soya chunks 1 1/4 cup
onion 1 small sized
green chillies 3 fine chopped
ginger garlic paste 1 tsp
*egg 1 (check notes)
carrot 1 medium-sized, grated
garam masala 1/2 tsp
chilly powder/ mulakku podi 1/2 tsp
turmeric powder/ manjal podi 1/4 tsp (optional)
salt

oil to fry koftas

for gravy
tomato 2 large, chopped
onion 2 medium-sized, chopped fine
ginger garlic paste 2 tsp
coriander leaves /cilantro chopped 2tbsp
garam masala 1/2 tsp
chilly powder/ mulaku podi 3/4 tsp
coriander powder / malli podi 2tsp
turmeric powder 1/2 tsp
cumin powder 1/2 tsp
bay leaf 1

cashews (soaked) 15-18
oil 2 tbsp + 2 tsp
salt to taste
sugar 1/4 tsp

Watch on YouTube -

Method

• Wash the soyas and put in a sauce pan with enough water. Boil it until soft. Drain the water and squeeze out all excess water. Rinse under running water 3–4 times and squeeze out all water.
• Add the cooked soya to a blender jar and pulse twice till it's crushed. Add the grated carrot, finely chopped green chillies, ginger-garlic paste, finely chopped onion and spice powders. Add salt and mix well. Squeeze out all excess water in a plate and save the water (can add to gravy).
• Add in the egg and combine well with the soya mix. Make small balls out of it and keep aside for 5–10 minutes to bind well.
• Heat oil in a pan and deep-fry the koftas. Don't overcrowd the wok (kadai) else the koftas will break. The koftas should be fried until lightly browned, and no need to fry deep brown. Drain on a paper towel and keep aside.
• In the meantime, soak the cashews in water for 15 mins in water. Drain water.
• Heat 2 tbsp of oil in another pan. Add in the ginger-garlic paste and fry the onions until lightly browned. Add in the spice powders listed on low flame. Add in the chopped tomatoes and cook till it's mushy. Add in the salt and mix well. Switch off flame and leave to cool.
• Once cooled, grind the onion tomato mix along with almonds, cashews with very little water.
• Heat oil in a pan and add 2tsp oil. Add in a bay leaf and add the ground paste. Sauté on low flame and cook covered or else the mix will splash all over. Add 1 cup blender washed water to the pan. Cook again for 3–4 minutes till oil separates. Adjust salt if needed and 1/4 tsp of sugar.
• Add the reserved water from making soya mix and boil again for another 2–3 minutes. Add crushed kasuri methi and garnish with chopped coriander leaves and switch off flame.
• Finally, add in the koftas just before serving and mix well. You can mix the koftas beforehand, but the koftas will soak up all the gravy.

NOTES
* You may bake or use air fryer for the koftas, in that case place the koftas on a baking tray and drizzle oil on top of the koftas.
* You can use cashews and almond instead of only cashews.

* You can add an egg for easy binding or add besan (2 tbsp) or 2 mashed potatoes for this measure if you are a strict vegetarian.

RELATED POSTS

* Soya Cutlets

* Soya Mappas 

* Spicy Soya Stir fry

* Soya Kheema

* Kappa Soya Cutlets

* Soya Manchurian

* Soya-Black eyed peas Stir Fry

Kappa Soya Cutlet | Tapioca Cutlets (Step by Step Pics)

Tapioca is a versatile vegetable and can be used in many different recipes. My previous post of kappa (tapioca) vadas is a super duper hit at home and so these days am exploring the staple vegetable of Kerala though only few best ones see the lime light ;) Isn't it very good ?  Tapioca is a fibrous vegetable but not very good for diabetics as it is full of starch.
Coming back to today's recipe - Have you tried making cutlets with tapioca? Yes..you heard it right,tapioca acts as a binder just like potatoes. So, it is very good to incorporate this fibrous veggie and make cutlets.Cutlets are a family favorite here and so any type of cutlets is always welcome. Kappa can be added to any cutlets just like you add potatoes and enjoy making them at home. Try these out !!

Preparation time~ 20 minutes
Cooking time ~ 30 minutes
Serves ~ 12 cutlets
Author ~ Julie

Ingredients
kappa /tapioca 1 1/4 cup or 1.5 cup mashed
soya chunks1 1/4 cup cooked
onion 1 medium sized;fine chopped
green chillies 2; fine chopped
ginger -garlic paste 1 tsp
curry leaves torn bits a sprig or thandu
garam masala 1/2 tsp
pepper powder 1/2 tsp
turmeric powder 1/3 tsp
salt to taste
oil  1tbsp

bread crumbs 1/2 cup
egg 1
Oil for deep frying

How did I prepare ?

• Boil the tapioca(kappa) as you normally do or go through this post to learn cleaning the tapioca and then boiling. Cook until very well cooked,drain water and keep aside to cool. When the tapioca pieces are easy to handle then remove the thick middle strand and any fibrous strands. Mash the tapioca(kappa) with a potato masher until smooth like mashed potatoes.
• In the mean time,boil the soya in enough water for 5 mins. Drain this water once its cooked and then rinse 3-4 times to remove the smell of soya chunks. Squeeze water completely each time after rinse. Now,add this to a blender jar and pulse twice to crush the soya chunks in a mince type soya.

• Heat oil in a pan and add the ginger garlic paste. Saute until the raw smell disappears and the paste looks slightly roasted. Add the finely chopped onion,green chillies and curry leaves. Add a pinch of salt and saute until slightly browned. Add in the spice powders  on low flame and then add in the soya mince. Add salt as needed and keep sauteing till the water content is completely dried up and the masalas are finely coated.
• Add the mashed tapioca(kappa) and mix well to combine. Switch off flame and leave to cool.

• Beat an egg in a bowl well, keep aside. Spread the bread crumbs in a plate. Now,divide the mix in 12 divided balls. Flatten them slightly to the shape of cutlets. Dip these in egg mixture and roll in bread crumbs to coat well.
• Heat oil in a pan or wok and fry the cutlets once the oil is hot. Fry evenly all sides and don't over crowd the wok. Drain on a paper towel and serve warm with ketchup.

NOTES
* You can use chicken or any other meat other than soya to make these cutlets.
* If your cooked tapioca doesn't mash smooth then its better to add in a blender jar after removing the fibrous strands and pulse once or twice(without adding any water).
* Remember to remove the cutlets from paper towel as soon as you feel they have soaked the excess oil else the cutlets turn soggy. Removing from paper towel and storing in dry plates will keep crispy.

Check out few more cutlet recipes -
* Baked Chicken Cutlets
* Fish Cutlets
* Broccoli Cutlets
* Baked Vegetable Cutlets
* Soya Cutlets

RELATED POSTS

* Soya Cutlets

* Soya Mappas 

* Spicy Soya Stir fry

* Soya Kheema

* Soya Manchurian

* Soya-Black eyed peas Stir Fry

* Soya Kofta Curry

Soya Mappas | Meal Maker Curry

Summer is going busy these days with kids at home and so I hardly get time to blog.Cooking is going on full spree.However,I make sure that I don't lose the enthusiasm as it becomes difficult to get back once I stop.Frankly speaking,there are only very few soya recipes that tickled the taste buds of my family and which they consider can replace meat in tastes.One among them was the soya fry recipe,veg kheema made with soya granules and soya cutlets.This recipe was a trial sometime back and was an instant hit.I love to call this curry as 'soya mappas' as the procedure is the same as we make chicken mappas or beef mappas.Now,this had taken over all soya recipes and tastes delicious especially with paalappam, vellayappam(kallappam) and even chapathis.This is a good option for all vegetarian and also to christian community esp during the lent period.This was abandoned in my drafts for over months now and was hibernating.Recently when other blogger friends posted soya recipes that's when I remembered this recipe.And here is how it looked and how I made.Do try this,am sure all would love this !!

Preparation time~ 10 minutes
Cooking time~ 25 minutes
Recipe source~ own
Serves ~4
Ingredients
soya chunks 1 cup,uncooked
onion 1 sliced
ginger-garlic paste 1tbsp
tomato 1-2 chopped
green chilli 2 vertical slit
curry leaves a sprig

whole garam masala 1" cinnamon,2 cloves,2 cardamom,bay leaf 1
chilly powder 1/2 tsp
kashmiri chilli powder 1/4 tsp
coriander powder 2tsp
garam masala 1/2 tsp
crushed pepper 1/2 tsp
thin coconut milk (2nd milk/randampaal) 1 1/4 cup
thick coconut milk (1st milk/thanpaal) 1/2 cup
oil 2 tbsp

to temper
shallots 2 sliced
curry leaves a sprig
coconut oil 2tsp

Method

• Wash the soya and add to a pan with enough water and bring to a boil.Cook until the soya chunks softens.Drain the hot water and add cold water.Rinse the soya 3-4 times to remove the smell and taste.Squeeze out the excess water and keep aside.
  
• Heat oil in a pressure cooker and add the ginger-garlic paste.Saute until raw smell disappears.Now,add in the whole garam masala and then slide in the sliced onions.Add curry leaves and green chillies too.Saute until slightly brown on medium flame(Add a pinch of salt to fasten the process).

• Add the spice powders on low flame and saute until raw smell disappears.Add in the tomatoes and mix well.Now,add in the cooked soya and toss well.
• Add in the randaampaal(2nd milk) or thin coconut milk,add salt and mix well.Close the cooker with weight and cook for 3 whistles on med high flame.
• Wait till the pressure is released.Open the cooker,and switch on the flame.Check the consistency and salt.Adjust salt if required.Add 1st milk(onaampaal) accordingly.I added 1/2 cup of thick coconut milk on low flame.
• Wait until one or two bubble appears at the edges and then switch off flame.Keep it covered.
• Heat oil(preferably coconut oil) in another pan and sliced shallots,curry leaves.Fry the shallots until pinkish brown.Switch off flame and pour over the curry.
• Serve warm after 20 minutes.

NOTES
* Freshly squeezed coconut  milk adds a unique flavor to this curry and so I have used that.I used half cup grated coconut.But you can always use canned milk.
* If you don't use coconut milk then,add whole milk 1/2 cup at the end like we add first coconut milk(thick).The curry will taste good.
* You can add a cubed carrot or cubed potato along with soya to the pressure cooker to make it more rich.

RELATED POSTS

* Soya Cutlets

* Spicy Soya Stir fry

* Soya Kheema

* Kappa Soya Cutlets

* Soya Manchurian

* Soya-Black eyed peas Stir Fry

* Soya Kofta Curry