A healthy and delicious recipe made with soya chunks. Add vegetables of choice.
Ingredients:
Soya Chunks – 10
Basmati Rice – 1 1/2 cups
Green Peas – 1/2 cup
Onions – 2, sliced
Tomato – 1
Ghee – 3 tblsp
Oil – 3 tblsp
Cloves – 2
Saunf – little
Cinnamon – 1/2 inch piece
Maratti Mokku (dried flower pods or caperberry) – 1
Bay Leaf – 1
Cardamoms – 2
Curd – 2 tblsp
Lemon Juice – 1 tsp
Mint Leaves – little
Coriander Leaves – few, chopped
Salt as per taste
Turmeric Powder – 1/4 tsp
To Grind:
Cashewnuts – 10
Saunf – 1/2 tsp
Green Chillies – 6
Gasagasa – 1/2 tsp
Cloves – 2
Onion – 1/2, chopped
Ginger – 1/4 inch piece, peeled
Garlic – 6 cloves
Coriander Leaves – 2 tblsp
Mint Leaves – 2 tblsp
Method:
1. Soak the basmati rice in hot water for 10 minutes.
2. Drain and keep aside.
3. Combine all the ingredients for grinding and grind to a smooth paste.
4. Soak the soya chunks in water for 10 minutes.
5. Then gently boil them for 10 minutes and remove.
6. Drain the water and squeeze dry the soya chunks. Then chop them into small pieces.
7. Heat oil and ghee in a pressure pan.
8. Add the mint leaves, bay leaf, saunf, cinnamon, maratti mokku, cloves and cardamoms.
9. Fry for 45 to 60 seconds.
10. Add the onions and saute until golden.
11. Add tomatoes and cook till the oil starts to separate.
12. Add the chopped soya, green peas, turmeric powder and cook for 3 minutes.
13. Add the curd and stir well.
14. Now add the ground paste and mix until evenly combined.
15. Add rice and pour 2 to 3 cups of water. Adjust as required.
16. Add salt, lemon juice and coriander leaves.
17. Mix well and cook for 2 minutes.
18. Cover the pan with a lid and cook on low flame for 10 minutes.
19. Remove and transfer to a serving bowl.
20. Serve with raita.
