SOYA BEAN

Soya Baingan Keema Channel: FoodFood-Turban Tadka Rating: Soya granules and brinjal cooked with masalas a delightful mixture. Cooking Time: 25-30 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg Ingredients Juice of 1 lemon Soya granules soaked in warm water for 1 hour Brinjal Garlic Oil Ghee Onion seeds (kalonji) Cumin seeds Ginger Onions,finely chopped Tomatoes,finely chopped Green chillies,finely chopped Coriander powder Dried mango powder Garam masala powder Red chilli powder Chaat masala Salt 1 cup 1 large 12-15 cloves for greasing 1 tablespoon 1 teaspoon 1 teaspoon 2 inch piece 2 medium 2 medium 2 1 tablespoon 1/2 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon to taste

Fresh coriander leaves,finely chopped

1 tablespoon

Method 1. Pierce 8-10 garlic cloves into the brinjal. Apply a little oil on the brinjal and roast directly on flame till the skin becomes charred and starts peeling off. Set aside to cool.

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2. Heat ghee in a non stick pan. Add onion seeds and cumin seeds and saut till fragrant. 3. Finely chop ginger and the remaining garlic cloves, add to the pan and saut till garlic turns slightly golden. 4. Add onions, tomatoes and green chillies and saut for 2-3 minutes. 5. Peel and mash the brinjal and keep aside. 6. Add coriander powder, dried mango powder, garam masala powder, red chilli powder, chaat masala and salt to the pan and saut for a minute. 7. Add the soya granules and brinjal and mix well. Add lemon juice, coriander leaves and mix well. 8. Transfer into a serving plate and serve hot. - See more at: http://www.sanjeevkapoor.com/Soya-Baingan-KeemaFoodFood.aspx#sthash.e3cY9S8P.dpuf

Soya Gavar ki Sabzi Channel: FoodFood-Turban Tadka Rating:

Soya nuggets and cluster beans may be so different from each other, but together they make a wonderful dish. Cooking Time: 20-25 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg Print this Recipe Add to Favourites Video 2 0 4 2

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Ingredients Soya Nuggets,soaked 1 cup Cluster beans (gawar),stringed 300 grams Oil 2 tablespoons Cumin seeds 1 teaspoon Onions,chopped 2 medium Ginger-garlic paste 1 tablespoon Coriander powder 1 1/2 tablespoons Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Garam masala powder 1/2 teaspoon Amchur powder 1 teaspoon Salt to taste Fresh mint leaves 12-15 Papad,roasted for garnishing 1 Method Heat oil in a non stick pan, add cumin seeds and when they start changing colour, add onions and saut till translucent. Add ginger-garlic paste and saut for 1 minute. Cut the cluster beans into 1 inch pieces and add to the pan. Cover and cook for 2 minutes. Drain and add soya nuggets and mix. Add coriander powder, turmeric powder, red chilli powder, garam masala powder, dried mango powder, salt and mix well. Finely chop mint leaves, add to the pan and mix well. Transfer into a serving bowl, garnish with crushed papad and a few mint leaves and serve hot. - See more at: http://www.sanjeevkapoor.com/Soya-Gavar-ki-SabziFoodFood.aspx#sthash.vcuv6yt7.dpuf

Spicy Soya Chaat Rating:

Totally healthy soya chunks and sprouted moong chaat. Cooking Time: 20-25 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg

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Print this Recipe Add to Favourites Video 20 5 9 1 Ingredients Soya bean chunks 1 cup Salt to taste Sprouted Green gram 1/2 cup Potatoes,boiled, peeled and cut into 1 inch cubes 4 medium Tomatoes,chopped 1/2 cup Spring onion bulbs 1/2 cup Spring onion greens 1/4 cup Cabbage,chopped 1/2 cup Lemon juice 2 teaspoons Red chilli powder 1 teaspoon Chaat masala 2 teaspoons Sweet tamarind chutney 4 tablespoons Mint chutney 2 tablespoons Sev for garnish Method Soak soya bean chunks in warm water for two hours. Drain and squeeze out excess water. Add salt to the soya chunks, mix well and let them cool down to room temperature/ Then refrigerate overnight. Pat them dry with a cloth. Heat a non-stick pan and dry roast the soya chunks on medium heat for five minutes or till partially crisp. Transfer them into a glass bowl, add sprouted green gram, potatoes, tomatoes, spring onion bulbs, spring onion greens, cabbage, lemon juice, red chilli powder, chaat masala, salt, tamarind chutney and mint chutney and mix well. Sprinkle sev on top and serve immediately.

Veggie Soya Noodles Rating:

Noodles cooked with soya granules and vegetables. Cooking Time: 15-20 minutes Servings: 4

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Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites Video 10 2 1 0 Ingredients Instant Noodles 2 packets Carrot,peeled and diced 1 large Soya granules,soaked in milk 1 cup Tastemaker 2 sachets Salt to taste Frozen green peas 1/2 cup Fresh coriander leaves,chopped 1 tablespoon Method Boil about three cups of water in a deep non-stick pan. Add carrots and cook till almost done. Add tastemaker and mix. Add instant noodles, adjust salt and mix gently. Add soya granules and mix. Add green peas and mix well. Add coriander leaves, mix well and cook till fully done. Serve hot. - See more at: http://www.sanjeevkapoor.com/Veggie-Soya-Noodles.aspx#sthash.Ib4hrxJc.dpuf

Soy Flour Missi Roti Rating:

Soya flour adds a wealth of nutrients to this delicious missi roti. Cooking Time: 20-30 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites Video 0 2 1 1 Ingredients Soya flour Whole wheat flour (atta)

1/2 cup 1/2 cup + to dust

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Gram flour (besan) Salt Turmeric powder Chaat masala Green chillies,chopped Dried pomegranate seeds (anardana) Onion ,finely chopped Fresh coriander leaves,chopped Oil 1 cup to taste 1 teaspoon 1 teaspoon 4 1 tablespoon 1 medium 2 tablespoons 1 tablespoon + for shallow frying

Method Mix soy flour, whole wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, dried pomegranate seeds, onion and coriander leaves in a bowl. Add one tablespoon oil and just enough water to knead into soft dough. Divide the dough into equal portions. Grease your palms and roll the portions into balls.Heat a non-stick tawa. Roll each ball in some dry flour and roll out into a thick roti. Place the roti on the hot tawa and cook over a medium heat on both sides. Drizzle some oil around the roti and when underside turns golden brown, flip it over and drizzle some more oil, and cook the other side till golden brown. Serve immediately.

Image by Tarla Dalal Method 1. Wash and soak the soya beans in water for at least 3 hours. 2. Drain out all the water. 3. Blend in a mixer with 3 cups of water to a fine puree.

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4. Strain through a fine strainer to extract the milk. 5. Do not keep this milk for very long as it emits an odour after an hour or so. Best if used immediately.

Soya Granule Rice Channel: FoodFood-Sanjeev Kapoor's Kitchen Rating:

On a diet? Heres just the food for you. Cooking Time: 15-20 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites Video 4 2 2 4 Ingredients Soya granules,soaked in hot water 1 cup Basmati rice,soaked for hour 1 cup Oil 2 tablespoons Cinnamon 2 stick Cloves 3-4 Cumin seeds 1/2 teaspoon Onions,chopped 3 medium Coriander powder 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 1/4 teaspoon Salt to taste Milk 2 1/2 cups Garam masala powder 1/2 teaspoon Fresh coriander leaves 1 sprig Method Heat oil in a non stick pan, add cinnamon, cloves, cumin seeds and saute till fragrant. Add onions and

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saute for 2 minutes. Drain and add soya granules and mix and saute for 2 minutes. Add coriander powder, red chilli powder and turmeric powder and saute. Add salt and drained rice and mix well gently.Add milk and cup water and mix. Add garam masala powder and mix. When the mixture comes to a boil, cover and cook on medium heat till the rice is done. Garnish with coriander leaves and serve hot.

Tofu or soya bean curd is made from soya beans and is very high in protein content. Preparation Time: 5 to 10 min. cooking Time: 5 to 10 min. Makes 100 to 150 grams. Show me for servings

Ingredients 1 1/2 cups soyabean seeds 1 tbsp epsom salts (magnesium sulphate) Method 1. 2. 3. 4. Soak the beans in water for at least 12 hours. Drain all the water and wash the soaked beans. Grind the soaked beans in a blender to a smooth paste using 4 cups of water. Strain to extract the milk.

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5. 6. 7. 8. 9. 10. Boil this milk, add the Epsom salts and remove from the flame. Strain the soya bean curd through a muslin cloth placed on a strainer. Press the bean curd and put some weight on it so that all the water is drained out. Remove the weight after a few hours. To store for a longer period, refrigerate in a container filled with water. Use a srequired. Tips 1. Paneer is a good substitute for tofu.

1.2.

2.3. 3.4.Soya Aur Dhaniya Lachcha Parantha 4.5.Rating: 5.6. 6.7. 7.8. 8.9. Bursting with flavour and the goodness of soya. 9.10. Cooking Time: 15-20 minutes Servings: 4 10.11. Preparation Time: 15-20 minutes Category: Veg 11.12. Print this Recipe 12.13. Add to Favourites 13.14. Video 14.15. 4 1 0 0 15.16. 16.17. Ingredients Soya flour 1 cup Fresh coriander,chopped 1/2 cup Whole wheat flour (atta) 1 cup Salt to taste Ghee 4 1/2 tablespoons Red chilli powder 1/4 teaspoon 17.18. Method Sift soya flour, whole wheat flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips.

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Add coriander leaves and red chilli powder and mix well. Add enough water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each ball into a thin six to seven-inch round roti. Brush the entire surface of each roti with one teaspoon of melted ghee and dust with flour. Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into six-inch paranthas. Heat a non-stick tawa. Cook each parantha on both sides on moderate heat. Pour a little ghee all around and shallow-fry till both sides are golden brown. Lightly crush the paranthas between your palms to separate the layers. Sprinkle chaat masala and serve immediately.