Monday, September 30, 2013

Khaman Dhokla

"Khaman Dhokla" is a very popular Gujarati snack, its basically a savory steamed cake which has a mild sweet and sour taste. Traditionally it is made by grinding soaked chana dal which is allowed to ferment for 6-8 hours, to get the desired sourness and make it spongy.
I would like to share with you a recipe using Besan or Bengal gram flour to make the traditional khaman dhokla in a few simple and easy steps.

Ingredients

For the Dhokla

Besan  / Bengal Gram Flour - 1 cup
Suji / Semolina - 2 tablespoon
Sour Curd - 1/2 cup
Baking Soda - 1/2 teaspoon
Lemon Juice -1 teaspoon
Fruit Salt / Eno - 1 1/4 teaspoon
Turmeric - 1/4 teaspoon
Ginger and green chilli paste - 1 teaspoon
Water -1/2 cup
Salt to taste
Oil for greasing

For Tempering

Oil - 1 tablespoon 
Mustard seeds - 1/2 teaspoon
Urad Dal - 1/4 th teaspoon
Green Chillies - 2 slit
Curry leaves - 6-8
Asafoetida - a pinch
Sugar - 1 1/2 teaspoon
Water - 1/4 cup

Chopped Green Coriander for garnish.

Method

For the Dhokla

Combine all the dry ingredients except the fruit salt in a bowl and mix well. To this add the curd, lemon juice, ginger chilli paste, water and make a thick batter. if required add more water and let it rest for some time. 
Heat the steamer, grease a thali, add the fruit salt along with a tablespoon of water and mix gently, the batter will rise instantly so you need to be quick and immediately pour the ready mix into the greased thali. Steam for 12-15 minutes. insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more. Keep aside and let it cool. Cut the khaman dhokla in to desired shape with a knife.


"Khaman Dhokla"
For the Tempering

Heat 1 tablespoon of oil in a small pan add mustard seeds and asafoteida once it begins to crackle add the urad dal, curry leaves and green chillies, saute them for a few seconds. Add 1/4 cup of water and sugar and bring it to a boil, let it cook for a minute on high flame. Tempering is ready, pour it over the dhoklas and ensure it is evenly distributed so each dhokla is coated with the tempering.

Garnish with green coriander and serve warm along with tea or coffee

Notes:

  • If you do not have a thali of a dhokla steamer you could use a baking dish and steam it in a rice cooker.  
  • Do not keep the batter for long after adding the fruit salt as it will not turn out spongy
  • Steam the batter over medium flame to make soft dhoklas.







Thursday, September 26, 2013

Dalia (Bulgur) Muffins


Dalia (bulgur) is a popular and very healthy breakfast cereal in North India, made with whole wheat grits or broken wheat. Usually it is made either as a sweet dalia kheer or as savoury dalia, today I would like to share with you a recipe of baked savoury muffins. Its a very easy recipe and a great breakfast option.

Ingredients


Dalia (Bulgur), uncooked - 1 cup

Eggs - 2 large
Onion, chopped - 1 medium
Mozzarella cheese, shredded -1 cup
Garlic, minced - 2 teaspoon
Fresh basil, chopped - 1/2 cup (or 2 tablespoons dried)
Cherry tomatoes, diced - 1/2 cup
Capsicum, diced - 1 cup (I have mixed red, yellow and green as it adds colour as well as flavour)
Salt as per taste
Lemon Juice - 1 teaspoon
1/2 teaspoon of red chilli flakes.
1 teaspoon dried oregano


Method

Place the dalia and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until dalia is tender. You could add a teaspoon of lemon juice to avoid the dalia grains from sticking to each other.



Pre- heat the oven at 180 degree Celsius or 350 degree Fahrenheit.

Mix together all ingredients,in a medium mixing bowl.


Distribute mixture into a greased mini muffin tin, you could even use individual muffin cups filling each cup to the top (one heaping tablespoon each), and press down gently to compact.

Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan.


Enjoy warm with sauce for dipping.

Tuesday, September 24, 2013

Whole Wheat Methi Buns

"Whole Wheat Methi Buns" these are light and fluffy buns flavoured with Fenugreek Leaves and Carom Seeds. They are easy to make and yummy to eat.

"Whole Wheat Methi Buns"
Ingredients

Whole wheat Flour (Aata) - 1 cup
Dry Yeast - 1 teaspoon  (approx 5gms)
Sugar - 1 tablespoon (approx -15 gms)
Salt - 1 teaspoon (approx - 5 gms)
Water, lukewarm - 1/2 cup (approx-100 ml)
Olive oil - 1 tablespoon
Kasuri Methi (Dry Fenugreek leaves) - 1 tablespoon
Ajwain (Carom Seeds) - 1/4 teaspoon
Butter for brushing the buns.

Method

Add sugar to lukewarm water, when almost dissolved add the dry yeast and mix well so all the yeast is dissolved.
In a large bowl add the Whole wheat flour along with ajwain and dry fenugreek leaves, salt and mix well and add the ready yeast mixture and make a dough. Put the dough in a greased bowl, cover with a moist muslin cloth or you could also cover with cling film. Keep the dough in a moist place to rise for 30 minutes.



Add 1 tablespoon olive oil and punch down the dough, cover with cling film and let it rise again for 30 minutes.


Punch down the dough.
Turn out the dough onto a lightly floured board and kneed. Now divide the dough into 8 small balls and place them in a greased baking dish, allowing enough space for the buns to expand.
Cover the tray with cling film and let it rest for another 15 minutes.


Pre- heat the oven at 190 degree Celsius or 375 degree Fahrenheit.Remove the cling film and place the ready dough in the pre heated oven and let it bake for 18 -20 minutes.


Once done the crust will have a golden brown colour.


Brush the buns with butter and let it cool over wire rack.


Serve warm with tea or coffee.




Monday, September 23, 2013

Aloo Gobi

"Aloo Gobi" is a very simple and popular North Indian curry made with potatoes and cauliflowers spiced with aromatic Indian spices. Every Indian family has their own version of Aloo Gobi some make it with a combination of 7-8 spices and some keep it absolutely simple with 2-3 spices. Whatever be the no. of spices its an all time favourite and here is my take on Aloo Gobi or Gobi Aloo.

Ingredients

Potato, pealed and cut into 1 inch cubes - 2 medium
Cauliflower, cut into medium size florets - 1 medum
Onion, chopped - 1 medium
Tomato - 1 medium
Ginger, chopped - 1 inch
Green coriander - 2-3 tablespoons
Green Chillies - 2-3
Mustard Oil - 2 tablespoon
Salt to taste
Red chilli powder - 1 teaspoon
Turmeric powder - 3/4 th teaspoon
Garam Masala  - 1/2 teaspoon
Roasted Masala - 1 tablespoon
Cumin seeds - 1 teaspoon
Coriander Seeds - 1 tablespoon.

Method

For Roasted Masala

Dry roast cumin seeds and coriander seeds separately, let it cool and then grind to a coarse powder.

For Aloo Gobi

"Aloo Gobi"
Heat oil in a kadhai (as we are using mustard oil so please heat it to its smoking point) Reduce heat to medium add chopped onions and fry till it turns pink (don't let it turn brown) add the cubed potatoes and cauliflower florets and mix well and fry for 2 minutes. Add the chilli powder and the turmeric powder and mix add salt at this stage cover and cook for 2-3 minutes. Most of us add salt at a much later stage but for this recipe I prefer to add now as it helps the vegetables release there water which in turn helps the dry masala mix well. Stir the vegetables and ensure that all the cauliflower and potatoes are well coated with the masala. Cover with lid and cook for another 5 - 6 minutes stirring in between to avoid the vegetables from sticking to the bottom. Add the chopped tomatoes, ginger and green chillies and cover and cook of another 3-4 minutes.
By now the vegetables must be cooked well but will retain there shape, if not cover and cook for another   3-4 minutes. Once the vegetables are done add the Roasted Masala along with garam masala and mix well and fry for another minute or two on high flame and keep stirring to avoid vegetables from sticking to the bottom. Turn off the flame, garnish with coriander leaves and ginger juliennes.

Serve hot.

Note: Mustard oil has a very distinctive and pungent smell which blends very well with cauliflower hence i have used it for this recipe, however you could use any other vegetable oil.
As this is a dry curry so I have not used any water and cooked on medium to low flame.

Aloo Gobi can be served with roti, paratha, naan etc. This is such a versatile dish that if leftover you could use it as a filling to make a wrap or sandwiches, or as a stuffing for parathas. Well the leftover tastes much better the next day so you could reheat and eat on its own also. 

Friday, September 20, 2013

Crispy Bread Rolls

" Crispy Bread Rolls" filled with a mix of assorted vegetables and cheese.

Ingredients

Bread, Crustless - 8 slice
Green Capsicum, (sliced lengthwise) - 1/2 medium
Red Capsicum ( sliced lengthwise) - 1/2 medium
Yellow Capsicum, (sliced lengthwise) - 1/2 medium
Onion, sliced - 1 medium
Garlic (finely chopped)- 3-4 cloves
Tomato, (deseed and sliced) - 1 large
Mushroom, sliced - 2-4 pieces
Olive oil - 1 tablespoon
Mozzarella cheese, shredded - 3/4th cup
Black pepper (coarsely ground)- 1 teaspoon
Salt to taste
Oil for deep frying

Method

For the filling

Heat 1 tablespoon of olive oil in a kadhai and add the sliced onion followed by garlic. Saute the onion garlic till the onion turns translucent. Add the green, red and yellow capsicum along with mushrooms and saute for 3-4 min. Add tomato, salt and pepper mix well and cook for 2-3 min. Ensure that the vegetables are just cooked, not mushy and all the water is dried up. Remove from heat and let the vegetable mixture cool. Once cool add  the mozzarella cheese and mix well.
"Crispy Bread Rolls"

To make the rolls

Take water in a deep dish or plate and add 1/2 teaspoon of salt. Soak each slice, one at a time, in water for about ten seconds, remove and squeeze out excess water by pressing between palms. Place some of the vegetable cheese mixture on the center at one end and roll the rest of the slice to cover the stuffing firmly and ensure the edges are sealed well. Repeat the same for all the bread slices and prepare the rolls.
Heat enough oil in a kadhai and deep fry the rolls until golden brown. Drain and place rolls on absorbent paper.

Serve hot with tomato ketchup.




Wednesday, September 18, 2013

Baked Stuffed Capsicum

"Baked Stuffed Capsicum"

"Stuffed Capsicum" or "Bharwaan Shimla Mirch" as its commonly called in India, is a simple hearty and healthy dish. There are countless versions to this recipe, today I would like to share with you the vegetarian version. I have used fresh vegetables, paneer and potato for the filling which have been flavored with assorted Indian spices.  


Ingredients

Capsicum, medium -8
Mixed Vegetables, cut into 1 cm pcs - 1 cup ( I have used carrot, french beans and green peas)
Potato, boiled & grated - 1 medium
Paneer (Cottage cheese)
, grated - 1 cup (200 gms approx)
Onion, chopped - 1 medium
Ginger, grated - 1 inch
Green  chillis, chopped - 3-4
Green coriander, chopped - 3 tablespoon
Cashew, chopped- 6-8
Raisins, chopped - 1 tablespoon
Oil -2 tablespoon
Turmeric powder- 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder -1 tablespoon
Cunim powder - 1/2 teaspoon

Dry mango powder (Amchur Powder) - 1 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste

Method

Cleaned and cored Capsicum
Wash capsicum and remove the stalk seeds. I have used an apple core for this as its easy and come out clean. Make small cuts on the capsicum as this will help release excess steam which is formed will cooking, as well as avoid the filling from coming out.  Rub the capsicum with some oil and keep aside.

Vegetable Paneer and Potato filling
Capsicum stuffed with potato mix.



For the filling heat 2 tablespoon oil in a kadhai add the onion and green chillies, fry till it turns translucent. Add the mix vegetables and saute for 2-3 minutes. Mix turmeric powder, red chilli powder, coriander powder and cumin powder in a bowl with 2 tablespoon of water to a paste and add this mixed masala to the vegetables and cook until the carrot and beans are almost done if required add some water. Once the vegetables are done add salt and mix. Remove from heat and add potato, paneer, cashew nuts, raisins, amchur powder, garam masala and chopped coriander. Mix well and let it cool.

Pre- heat the oven at 180 degree Celsius or 350 degree Fahrenheit. Fill each capsicum with the vegetable paneer and potato mixture, place stuffed capsicum in a greased baking tray and bake for 15 -18 minutes or till the capsicum is softened.

Enjoy hot.

Monday, September 16, 2013

Spicy Mix Vegetable and Paneer

A quick curry made with Fresh vegetables and Paneer (cottage cheese) simmered in aromatic Indian spices.

Ingredients
Carrot, cut into 1/2 inch cubes - 1 medium
French Beans, cut into 1/2 inch piece - 5-6
Cauliflower florets - 1/2 cup
Green Peas -1/4th cup
Capsicum, cut into 1/2 inch cubes- 1 medium
Paneer, cut into 1 inch cubes - 1 cup
Onion, sliced - 1 medium
Tomato,chopped - 2 medium
Green Coriander, chopped - 2 tablespoon
Green Chilli -2
Ginger - 1 1/2 inch piece
Garlic -3-4 cloves
Oil - 3 tablespoon
Cumin, whole -1 teaspoon
Coriander, whole -1 tablespoon
Red chilli whole - 3-4
Turmeric powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam Masala powder - 1 teaspoon
Salt to taste

Method

Dry roast the cumin and coriander seeds along with the red chillies and grind coarsely.
"Spicy Mix Vegetable and Paneer"
Grind 1 inch ginger, garlic and green chillies into a smooth paste. Chop the remaining ginger finely and keep aside. Boil the green peas with a pinch of salt until it turns tender. Drain peas and keep the water for later use.
Heat 1 tablespoon oil in a kadhai and add the sliced onion, once the onion turns translucent add the coarsely ground masala fry until the onion turns golden brown. Add the ginger garlic and chilli paste and fry for 2 minutes.
Add the cauliflower, carrot , beans and stir. Cover with a lid and let it cook on low heat until the vegetables are almost done, if required add some water( use water in which we had boiled the green peas). Now add the coriander powder, turmeric powder and red chilli powder and stir ensuring that all the vegetables are coated with the masala.
Add the boiled peas and tomatoes, cook for another 4-5 minutes. Add capsicum, paneer, salt and stir. Add 1/2 cup of water and let it cook on medium heat till all the water has dried off and oil starts leaving the sides of the kadhai. Add garam masala powder , chopped coriander and ginger and give it a good stir.

Serve hot and enjoy.

Saturday, September 14, 2013

Crispy Apple Crumble


"Crispy Apple Crumble" is a very simple and healthy dessert, its made with fresh and juicy apples, topped with a crunchy layer of oats and nuts.


These days apples are in season and the ingredients used for topping are very common and available in every home. This warm baked fruit desert with a crispy topping is hard to resist. You could refrigerate the leftover and reheat before serving, well its never leftover in my house :)


Ingredients

For the Filling

Apples, medium size- 4-5 pcs
Sugar - 3 tablespoon
Lemon juice - 1 tablespoon
Lemon Zest - 1 teaspoon

For the topping

Whole wheat flour -1/2 cup
White granulated sugar -  1/4 cup
Light brown granulated sugar - 1/4 cup
Cooking Oats - 1/3 cup
Walnuts, chopped - 1/3 cup
Butter, unsalted cut into pieces - 6 tablespoon approx 85 grams.
Salt - 1/8 teaspoon
Cinnamon -1 teaspoon

Method

Pre heat oven at 375 degree F (190 degree C), place rack in the center of the oven. Butter a 9 inch deep dish pie plate or 8 x8 inch baking dish.

For the filling

Peal the apples and cut them into almost 1 inch bite size chunks.In a large bowl place the chopped apples, lemon zest and sugar, mix well. Transfer the apple mix into the prepared baking dish and keep aside until we prepare the topping



For the topping 

Place all the ingredients (flour, oats, butter, sugar, spices,salt and nuts) in a food processor and pulse for a minute or two, until it resembles a coarse meal or is crumbly. You could do this with your hand also just ensure that there are no big chunks of butter.




Assembling the crumble.

Remove the topping from the food processor, carefully spread the crumble topping over the apple chunks, ensuring that the apples are well covered. Don't press it hard, just layer it.



Once the apples are layerd with the crumble, place it in a pre-heated oven at 375 degree F (190 degree C) and let it bake for 35 - 40 minutes. The crumble top should look nice and crispy and by now would get a nice golden colour too.



Remove from oven and let it cool on wire rack for 30 minutes as this will be super hot.


Serve it warm as it is or you could enjoy it with a scoop of vanilla ice cream.


Note:

For the apple filling try I have used a mix of apples ( the red juicy ones, the golden apples as well as the green apples) as they all have different flavors, however if you do not have these at home you could use just the red ones which is available.
Do ensure that the apples are firm.
You could insert the tip of a sharp knife in a chunk of apple and it should be tender not mushy.



Thursday, September 12, 2013

Masala Scrambled Eggs

"Masala Scrambled Eggs" or "Khareez" is one of my favourite recipe from my Mom in Laws kitchen. Its a subtly spiced curry, cooked in cashew and coconut gravy. A very quick and easy curry which goes well with roti, naan or any bread of your choice.

Ingredients

Eggs - 4
Onion - 1 medium
Tomato, blanched and pureed - 1 medium
Ginger, finely chopped - 1 inch piece
Garlic - 5-6 cloves
Green chilli, roughly chopped - 2
Green coriander - 2 tablespoon
Oil -3 tablespoon
Milk - 2 tablespoon
Cashew, soaked - 8-10
Coconut desiccated - 2 tablespoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Water - 1/2 cup
Salt to taste

Method

"Scrambled Egg"
Hard boil one egg , remove shell and keep aside.

Heat 1 tablespoon oil in a heavy bottom pan or kadhai, crack the 3 remaining eggs in a bowl add milk, a pinch of garam masala and salt and whisk well. Pour the egg mix over the oil let it stand for a minute or so till the bottom starts to settle and then  to stir with a fork ensuring the eggs are perfectly cooked. Remove from heat and transfer into a bowl.

Heat the remaining oil in the same kadhai. Make a paste of Onion and garlic add all the dry masala (other than the garam masala)
and mix well with a tablespoon of water.  Add the masala paste to the hot oil and cook for 3-4 minutes and add the tomato puree along with salt and cook. While the masala is cooking, grind the coconut and cashew to make a smooth paste.Once the masala is cooked and the oil starts to leave the sides of the kadhai  add the scrambled eggs along with half a cup of water let it come to a boil. Add the cashew coconut a paste along with garam masala, chopped green chillies, coriander and ginger. Once it starts to boil reduce the heat to medium and let it cook till it is almost dry.
Garnish with fresh coriander and egg wedges.
Serve hot along with roti or any bread of your choice.

Tuesday, September 10, 2013

Jhal Muri

"Jhal Muri" is a crispy, tangy, spicy,light and healthy, freshly made street snack from Kolkata. As Vada pav is to Mumbai so is Jhal muri to Kolkata. "Jhal" means hot and "Muri" means Murmura or Puffed rice.
Having grown up in Kolkata, Jhal muri is very special for me and an anytime snack which takes me down memory lane.
  
Ingredients
Muri /Murmura (Puffed rice) - 2 cups
Chana Chur -1/2 cup
Sev (bengal gram vermicelli) -4 tablespoon
Peanuts, rosted - 4 tablespoon
Fresh Coconut, grated or finely chopped - 2 tablespoon
Potato, boiled and chopped - 1 medium
Tomato, finely chopped - 1 small
Onion, finely chopped - 1 small
Cucumber, finely chopped - 1/2
Green chilli, finely chopped - 1
Fresh Coriander leaves, finely chopped - 1 tablespoon
Roasted cumin coriander powder - 2 teaspoon
Chat masala - 1 teaspoon
Fresh lemon juice - 1 table spoon
Black salt -1/2 teaspoon
Salt to taste
Mustard oil - 1 teaspoon

Method

"Jhal Muri"
Mix all the dry ingredients in a large bowl and add the tomatoes, onion, potato, coconut, cucumber,green chillis, green coriander. Add mustard oil, lemon juice, roasted cumin and coriender masala,chat masala, black salt. Taste and if required you could add regular table salt as per taste.

Serve immediately in bowls or paper cones.

Note:
Chana chur is a spicy indian snack made with gathya, papdi, mix lentels, peanuts etc. Also known as Bombay Mix.
Do not keep this after mixing as the Puffed rice tends to get soggy and would not taste the same.
Also do not replace the Mustard oil with any other oil as it is the key ingredient.

Sunday, September 8, 2013

Mix Lentil Dosa


Mix Lentil Dosa is a non fermented dosa, as the name suggests its made with a blend of lentils, rice and fenugreek seeds.

Lentils are considered to be a powerhouse of nutrition, they are high in protein, rich in fiber, a good source of minerals and calcium. They have a lot of health benefits too, helps improve digestion, stabilizes blood sugar, good source of energy, and is low in fat hence loved by weight watchers too. 

Here is a simple and easy recipe of the mixed lentil dosa, a healthy breakfast which tastes great too.

Ingredients

Split green moong dal - 1/4th cup
Red Lentil (masoor dal) - 1/4th cup
Skinned black lentil (dhuli urad dal) - 1/4th cup
Bengal gram dal (chana dal) - 1/4th cup
Rice - 1/4th cup
Fenugreek Seeds - 1 teaspoon
Asafetida / Hing - 1/2 teaspoon
Salt to taste
Whole dry red chili's -3
Ginger - 1 inch -
Oil to roast the dosa

Method

For Dosa

Pick,wash and soak moong dal, urad dal, masoor dal, chana dal, rice and fenugreek seeds for 3-4 hours. 





Drain and grind with ginger and whole red chili's. pour the batter into a mixing bowl and add asafetida and salt, mix well and leave it for 10 minutes.





Heat a tawa or griddle, smear some oil on it and pour a ladle full of dosa batter, using the same ladle, working from the center to the sides in a circular motion, spread the batter to form a round dosa. 



Now flip over, drizzle a little oil and cook till the other side is well done too. 



Enjoy crispy nutritious dosa with chutney of your choice.



Note:

This is a fresh batter dosa hence you need not ferment it. The fenugreek seeds add extra flavor as well as help the dosa turn out more crisp and reduces the chances of the dosa sticking to the tawa. 








Thursday, September 5, 2013

Soya Keema Mutter

Soya Keema Mutter is  a very  aromatic and well spiced dish  made with Soya Granules and green peas.

Soya Keema Mutter
Soya granules or soya keema is made from Soya bean and is rich in Protein, these are also available in the form of Soya nuggets and Soya chunks. Usually available in dried form and has to be re-hydrated by soaking them in boiling water.The best thing about soya granules is that they are taseless and hardly have any smell, hence a versatile ingredient.
It can be used in stews and soups as well as cook along with other vegetables. It a substitute to meat in vegetarian and vegan dishes.


Soya bean provides a good amount of vitamins, minerals, fiber and protein for growing children. It contains high amount of fiber, great for weight watchers. Soya bean is one of the best non-fish sources of essential omega-3 fatty acids, which helps in reducing the risk of coronary heart disease.
Soy protein has various benefits for the women, especially during the post-menopausal years. Hence Soya bean should be a part of our healthy diet especially for non meat eaters.

Here is an easy and delicious recipe which could help incorporate the goodness of soya in your daily diet.Its a nutritious dish which goes well with any kind of roti or paratha. If left over you can use it as a filling for sandwiches and wraps, however trust me it tastes better the next day too.

Ingredients

Soya Granules - 1cup
Green Peas -1/2 cup
Boiling water - 4 cups
Oil -3 tablespoon
Onion, finely sliced - 2 medium
Onion Garlic paste - 3 Tablespoon (2 medium onion and 6 cloves of garlic)
Ginger, chopped- 1 inch    
Green chilli, chopped  - 2
Tomato, chopped - 1 medium
Yogurt / Dahi - 2 tablespoon
Green cardamoms - 2
Cloves - 4
Cinnamon -1 inch
Bay leaf - 1
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 3/4 teaspoon
Green coriander, chopped - 4 tablespoon
Garam masala - 1 teaspoon
Salt  - As per taste.

Method

Soak soya granules in 4 cups of boiling water with 1/2 teaspoon of salt for 5-7 minutes. Drain and squeeze out excess water.


Heat 1 tablespoon of oil in a kadhai and roast the soya granules until it turns become brown.         Once done remove from heat and transfer into a separate bowl. 



Mix onion garlic paste along with coriander powder, cumin powder, red chilli powder and turmeric powder, mix well to form a masala paste. If required add a tablespoon of water.



Heat the remaining oil, add the green cardamoms, cloves, cinnamon and bay leaf, let it fry for a minute and then add the sliced onions and fry till they start turning brown..



Add the prepared nasala paste to the fried onions. let this fry for 3-4 mins then add the chopped tomatoes and fry till the oil separates from the sides.




Once the oil starts appearing on the sides of the kadhai, add the green peas along with 1/2 cup of water and salt, cover and cook till the peas are almost done.



 Add the roasted soya granules, mix well fry for 2-3 minutes, add 1 cup of water cook for 3-4 minutes.




Once the curry starts to thicken add the  beaten curd, cook for another 2-3 minutes. Add the green coriander, chopped green chillies and garam masala and mix well and cook until almost dry.




Garnish with green coriander and ginger juliennes.


Serve hot with roti or paratha of your choice.

Note:

Please go slow on salt as we had added salt to water while re-hydrating the soya granules.
Adjust the consistency as per personal taste, I have kept it almost dry but if u like u could leave some gravy