1) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2) Heat oil in a pan and add mustard seeds, once the seeds pops out add cumin seed, chopped ginger, chopped garlic, green chilies, curry leaves. Finally add onions and sauté until golden.
3) Once the onions are golden add the masalas - turmeric, garam masala, cumin powder, chili powder, give it a stir and the add tomato and cook until soft.3. Heat 2 more tbsp oil in the pan and saute the onion pieces. Add ginger and garlic and saute till lightly coloured.
4) Now add in the soya chunks and mix it along with the masala and let it cook for few minutes. Finally add coriander leaves for garnishing and turn off the heat.4. Add Sakthi Soya Sakthi Chunks, coriander powder, turmeric powder, red chilli powder and mix. Add bhuna masala and 2 tbsp water and mix. Add salt.
5. That’s it our delicious soya chunks fry recipe is ready to be served with rice / chapati.
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | Soya Sakthi Soya Chunks / Mini Soya Chunk |
| 3 tbsp | Oil |
| 1/4 tsp | Mustard |
| 1/2 tsp | Cumin seeds |
| 1 tsp | Chopped Ginger |
| 1 tsp | Chopped Garlic |
| 2 | Green Chilies |
| 1 strand | Curry leaves |
| 2 | Onion |
| 1/4 tsp | Turmeric powder |
| 1 tsp | Garam masala powder |
| 1 tsp | Cumin powder |
| 1/2 tsp | Chili powder |
| 1 | Tomato |
| Salt and Coriander leavesto taste | |
1. Cook the Soya Sakthi Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat 1 tbsp oil in a pan, add shallots and cover and cook. Remove and set aside when soft yet crunchy.
3. Heat 2 more tbsp oil in the pan and saute the onion pieces. Add ginger and garlic and saute till lightly coloured.
4. Add Sakthi Soya Sakthi Chunks, coriander powder, turmeric powder, red chilli powder and mix. Add bhuna masala and 2 tbsp water and mix. Add salt.
5. Add chopped coriander leaves. Mix well, cover and cook for 3-4mins. Add cream and mix.
6. Transfer into a serving dish. Put the shallots on top and serve hot.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi Soya Chunks |
| 15-20 | medium sized Shallots |
| 3 | medium sized Onions cut into four pieces |
| 4 tbsp | Oil |
| 1 tbsp | Ginger, chopped |
| 1 tbsp | Garlic, chopped |
| 1 tbsp | Coriander powder |
| ¼ tsp | Turmeric powder |
| ½ | Red chilli powder |
| 130 gms | Bhuna masala |
| Fresh coriander leaves -- a few springs | |
| 2 tbsp | Fresh cream |
1) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2) Heat oil in a pan and add mustard seeds, once the seeds pops out add the whole spices -cinnamon, cardamom, clove, bay leaf. Then add in ginger garlic paste, green chilies, curry leaves and give it a stir. Finally add onions and sauté until golden.
3) Once the onions are golden add the masalas - turmeric, garam masala, Coriander powder, chili powder, give it a stir and the add tomatoes, some water and cook until soft.
4) In a blender add grated coconut, cumin seeds, fennel seeds,cinnamon, cardamom, clove some water and grind it to a fine paste.
5) Once the tomatoes are nice and soft add the coconut base , required water, required salt and let it boil. Finally add the soya chunks and cook for 10 minutes.
6) Finally garnish with coriander leaves and turn off the heat.
That's it our delicious soya chunks Kulambu recipe is ready to be served with rice or Chapathi.
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | Soya Sakthi Soya Chunk / Mini Soya Chunk |
| 2 tbsp | Oil |
| 1/4 tsp | Mustard Seeds |
| 1 bay leaf, 1 cinnamon, 2 cardamon, 2 cloves | |
| 1 tbsp | Ginger garlic paste |
| 2 | Green chilies |
| 8-10 | Curry leaves |
| 1 | Onion |
| 1/4 tsp | Turmeric powder |
| 1 tsp | Garam masala |
| 1 - 2 tsp | Chili powder |
| 1 tbsp | Coriander powder |
| 2 | Tomatoes |
| For Coconut base | |
| 1/4 cup | Grated Coconut |
| 1 tsp | cumin seeds |
| 1 tsp | fennel seeds |
| 1 Cinnamon, 1 cardamom, 1 clove | |
| Salt and Coriander leaves to taste | |
1) Wash basmati rice in lots of water. Soak it for 30 mins. Drain and set aside till use.
2) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
3) Heat 1 tbsp of butter and 1 tbsp of oil in a pressure cooker. Add all wholes spices in the list and sauté for 1 mins.
4) Add onions and green chilli and sauté till golden brown. Add ginger garlic paste and sauté for a min.
5) Add in tomatoes and cook this till they turn mushy.
6) Add in coriander leaves and mint leaves and mix well.
7) Add curd, soya sauce, chilli powder, coriander powder, turmeric powder, salt and mix well.
8) Add in cooked Soya Chunks and mix well. Add in soaked drained rice and mix well.
9) Pour in 3 cups of water and bring this to a boil. Simmer the flame and cook covered for 15-20 mins until the rice is cooked and absorbed all the water.
10) Fry onions in a tbsp of ghee or butter and fry till golden brown. Pour this onions over the rice and mix gently.
Garnish with coriander leaves and a squeeze of lemon juice and serve.
| Quantity | Ingredients |
|---|---|
| 3 cup / 2 cup | Soya SakthiSoya Chunks / Mini Soya Chunks |
| 2 tbsp | Oil |
| 2 tbsp | Ginger garlic paste |
| 2 | Thinly Sliced Large Onion |
| 2 Cup | Basmati RIce |
| 3 | Finely Chopped Large Tomatoes |
| 2 | Green Chili Slit |
| 1/2 cup | Mint Leaves |
| 1/2 cup | Coriander Leaves |
| 1 cup | Curd |
| 2 tsp | Chili powder |
| 1 tbsp | Coriander powder |
| 1 tsp | Turmeric powder |
| 1 tbsp | Soy Sauce |
| Salt to taste | |
| 2 tbsp | Butter/Ghee |
| 1 tbsp | Lemon Juice |
| Whole Spice | |
| 1 small stick | Cinnamon |
| 1 tsp | Cumin Seeds |
| 1 small piece | Star Anise |
| 4 | Cardamom |
| 4 | Cloves |
| 1 | Bay Leaves |
| 1 tbsp | Cashew |
| 1 tbsp | Raisan |
1) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2) Wash the rice and soak for half an hour in the water.
3) Next, grind the cinnamon, cloves, black pepper and cardamom. Peel the ginger, wash and cut into long slices
4) Now, heat ghee in a pressure cooker. Put cumin seeds into it and let it splutter. Keep the flame low. Now add ground masala, chopped ginger, turmeric powder to it.
5) Take out the Soya chunks and put them into the roasted masala and mix well. Strain the water from the rice and mix them too into the masala. Mix well and roast for 2-3 minutes with a ladle.
6) Pour water (2 cups, twice the quantity of rice) into the rice along with salt and lemon. Mix well and close the lid of the cooker. Pressure the cooker for up to 1 whistle and then turn off the flame. Take out the half pressure from the cooker by lifting the whistle with a spoon. Once the steam comes out open the lid of the cooker and let the pulao cool down a little.
Soya Sakthi Soya Chunks Pulao is ready. Serve the pulao hot and fresh.
| Quantity | Ingredients |
|---|---|
| 1.5 cup | Soya SakthiSoya Chunks / 1 cup Mini Soya Chunks |
| 2 tbsp | Ghee |
| 200 g | Basmati RIce |
| 1/2 cup | Coriander Leaves |
| 1 tsp | Red Chili Powder |
| 1/4 tsp | Turmeric Powder |
| 1 inch | Ginger |
| 1 tsp | Salt |
| 1 Piece | Cinnamon |
| 1 tsp | Cumin Seeds |
| 2 | Green Cardamom |
| 4 | Cloves |
| 1 tbsp | Cashew |
| 1 | Lemon |
1) Wash the rice and soak for half an hour in the water.
2) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
3) Heat the oil in a pan, add all ingredients mix and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour. Keep aside to cool.
4) Blend in a mixer to a fine paste and keep aside.
5) Heat the oil in a pressure cooker, add all the vegetables, curry leaves, rice, Toovar dal and turmeric powder and Soya Chunks.
6) Mix gently and sauté on a medium flame for 2 minutes.
7) Add the tamarind, salt, prepared paste and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles.
8) Lower the flame and pressure cook for another 2 whistles.
9) Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.
10) Add the ghee, mix well and serve immediately
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | Soya Sakthi Soya Chunks / Mini Soya Chunks |
| 3 tbsp | Ghee |
| 1 Cup | Raw Rice |
| 1/2 Cup | Finely Chopped Potatoes |
| 1/2 Cup | Finely Chopped Capsicum |
| 1/4 Cup | Finely Chopped Beans |
| 1/4 Cup | Finely Chopped Carrot |
| 1/4 Cup | Small Onion |
| 2 | Drumstick Cut in Small pieces |
| 5 to 7 | Curry Leaves |
| 1/2 Cup | Toor Dhal |
| 2 tbsp | Tamarind paste |
| 1/2 tsp | Turmeric Powder |
| 1 tbsp | Refined Oil |
| 1 tbsp | Chana Dal |
| 1 tbsp | Urad dal |
| 1/2 inch piece | Cinnamon |
| 1/4 cup | Grated Coconut |
| 4 | Whole dry Kashmiri red chili |
| 2 tbsp | Coriander seeds |
| Salt to taste | |
1) Wash the rice and soak for half an hour in the water.
2) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
3) Drain and spread the rice on a plate or in a bowl. Cover and let the rice cool.
4) In a small frying pan, first roast the peanuts till they are crisp and browned.
5) Remove the peanuts and keep aside. In the same frying pan, roast the cashew nuts till light brown. Remove the cashew nuts and keep aside
6) Now heat the sesame oil in the same pan.
7) Add the mustard seeds and Urad dal. Crackle the mustard and brown the Urad dal, then add the red chillies, green chillies and curry leaves. Add Soya Sakthi soya chunks. Fry for 12-15 seconds.
8) Then add the peanuts and stir. Add the asafoetida and turmeric powder and fry for 2-3 seconds.Fry it on a low flame, so that the spices don't burn.
9) Switch off the fire and add the lemon juice along with salt. Stir and immediately pour this mixture on the rice and mix well.
10) Keep the lemon rice covered for the flavors to blend for 4-5 minutes.
11) Then serve the lemon rice with papads or vadams and coconut chutney or just have plain lemon rice.
| Quantity | Ingredients |
|---|---|
| 1 cup/ 1/2 cup | Soya SakthiSoya Chunks / Mini Soya Chunks |
| 2 tbsp | Lemon Juice |
| 2.5-3 cups | Cooked Rice |
| 1 tsp | Mustard Seeds |
| 1 tsp | Urad Dal |
| 1 | Finely Chopped Green Chili |
| 2 | Dry red chili |
| 8-10 | Curry Leaves |
| A pinch | Asafoetida / Hing |
| A pinch | Cashew Halfed |
| 1/4 Cup | Peanuts |
| 2 tbsp | Sesame Oil |
| 1/2 tsp | Turmeric Powder |
| As required | Rock Salt |
1) Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2) Take a pan and add oil and add 5 black peppercorns, 2 clove, cardamom, cinnamon sticks, bay leaf, dry red chilli and fry it.
3) Add chopped onions and saute.
4) Put a tsp of Ginger garlic paste and chopped tomatoes and fry it well.
5) Add dry spices – Turmeric powder, cumin powder, coriander powder and red chilli powder, salt as per taste.
6) Add boiled chole ( White chick peas) and mix it.
7) Add cooked Soya Sakthi Soya chunks and mix it.
8) Add water and let it cook for sometime.
9) Serve hot with kulcha or Rice
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | Soya SakthiSoya Chunks / Mini Soya Chunks |
| 2 tbsp | Oil |
| 2 | Cinnamon Sticks |
| 5 | Black Peppercorns |
| 2 | Cloves |
| 1 | Bay Leaf |
| 1 tsp | Ginger Garlic Paste |
| 2 | Dry red chili |
| 1 | Chopped Tomato |
| 1 | Chopped Onion |
| Each 1/4 tsp | Turmeric powder, cumin powder, coriander powder and red chilli powder |
| 1 Cup | Boiled Chick Peas |
| As Required | Corainder Leaves |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Grind the tomatoes and coconut to smooth paste
3. Heat oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves, onion and green chilies, fry till onions turn golden brown.
4. Add ginger garlic paste and fry till the raw smell disappears, add tomato and coconut paste, fry till it thickens and begins to leave sides of the pan.
5. Add red chili powder, garam masala, coriander powder and salt, sauté everything well until the spices begin to smell good for about 3 mins.
6. Add the soya chunks and sauté them for 3 mins, till the soya chunks are coated well in masala.
7. Pour water and mix well, bring it to boil and simmer, if the curry is too thick add more water.
8. Cook on low flame for about 5 to 8 mins, add coriander leaves and mix, turn off flame and rest it for 15 mins so that the chunks soak up well in the flavour.
9. Serve Yummy Soya Sakthi Soya Chunk with roti or rice.
| Quantity | Ingredients |
|---|---|
| 1 cup/ 1/2 cup | Soya Sakthi Soya Chunk / Mini Soya Chunks |
| 2 tbsp | Oil |
| 1/2tsp | Cumin Seeds |
| 1 Pinch | Mustard |
| 1 sprig | Curry leaves |
| 1 Cup | Finely Chopped Large Onions |
| 1 | Green Chili |
| 1/2 tsp | Ginger Garlic Paste |
| 1/2tsp | Red Chili Powder |
| 2 | Tomato |
| 1/3 Cup | Cocunut Milk |
| 1/2 tsp | Garam Masala |
| 1/2 tsp | Coriander Powder |
| Salt as Required | |
| 2 tbsp | Corainder Leaves |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunksin hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Take a plate and add cooked rice, roasted sesame powder, salt, sesame oil and mix it with hand
3. For tadka, in a pan, add sesame oil, add mustard seeds, urad dal, channa dal, hing, green chillies, red chillies, peanuts, curry leaves, turmeric powder, tamarind paste , jaggery, water, chopped ginger and mix it well
4. Add cooked Soya soya chunks and mix it; remove from flame once it is cool then add it to rice
5. Serve Hot
| Quantity | Ingredients |
|---|---|
| 1/2 Cup | Soya Sakthi soya chunks/ Mini Soya Chunks |
| 1 cup | Cooked rice |
| 1 tbsp | roasted sesame powder |
| Salt as required | |
| 2 tbsp | sesame oil |
| 4 tbsp | tamarind paste |
| water as required | |
| 1 tsp | mustard seeds |
| ½ tsp | chopped ginger |
| 1 tbsp | chana daal |
| 1 tbsp | urad dal |
| 2 | green chillies |
| 2 | red chilli |
| Curry leaves | |
| ½ tsp | turmeric powder |
| ½ tsp | jaggery |
| 1/2 cup | Peanuts |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Take a Chinese wok and add oil.
3. Add boiled French beans, carrots, cauliflower, soya chunks& boiled rice.
4. Toss well & add seasoning of white pepper, ajinomoto, light soya sauce & salt as per taste.
5. Heat for few minutes & keep stirring in between.
| Quantity | Ingredients |
|---|---|
| 50 g | Soya Sakthi soya chunks / Mini Soya Chunks |
| 1 tbsp | oil |
| 30 g | French beans Boiled |
| 30 g | Carrots boiled |
| 20 g | Cauliflower Boiled |
| 10 g | Spring onions |
| 200 gm | Rice Boiled |
| 1 tsp | White pepper |
| Salt as per taste | |
| 1 tsp | soya sauce |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat 2 tbsp oil in a pan and splutter the cumin seeds. Add finely chopped onions and stir until translucent.
3. Add tomato paste and ginger along with the green chillies. Add coriander and red chilli powders and fry till oil is released from the masala.
4. Add kasuri methi and stir again.
5. Add finely chopped spinach to the masala mixture and cook while stirring it.
6. Add ¼ cup of water (only if the consistency seems too thick), salt, garam masala and stir it well.
7. Cook covered on low flame for 5mins and stir softly.
8. Add Soya Sakthi Soya Chunks to the curry and cook for 5mins.
9. Switch off the flame and squeeze half a lemon's juice to the curry and mix well.
10. Soya Sakthi Soya Palak is ready to be served with chapati/paratha/naan.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi Soya Chunks / 1/2 Cup Mini Soya Chunks |
| 250 gms | Spinach (cleaned, washed and finely chopped) |
| 1 | medium-sized Onion, finely chopped |
| 3 | medium-sized Tomatoes, grated |
| 1 inch | Ginger |
| 3 | Green chillies |
| 2 tbsp | Oil |
| 1 tbsp | Butter |
| 2 tbsp | Kasuri methi |
| ½ tsp | Cumin seeds |
| 1 tsp | Coriander powder |
| ¼ tsp | Red chilli powder |
| ¼ tsp | Garam masala powder |
| ½ | Lemon sliced |
| Salt to taste | |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat oil in a pan and crackle the mustard and fenugreek seeds.
3. Add curry leaves along with the shallots and roast for a minute.
4. Add the pumpkin, carrot, French beans and soya chunks. Stir fry for 5mins.
5. Add the tamarind paste with a glass of water.
6. Allow this to cook for 10mins. The pumpkin and Soya Chunks become soft.
7. Now add the cooked toovar dal and sambar masala. Dilute with water as required.
8. Add salt according to taste and mix everything well together. Cook for 10-15 minutes on medium flame till right consistency.
9. Serve with idli/dosa or rice along with some pappad.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi Soya Chunks / 1/2 Cup Mini Soya Chunks |
| 8-10 | Sambhar onions chopped |
| Few Curry leaves | |
| Salt to taste | |
| 1 tbsp | Tamarind paste |
| Small piece Pumpkin, chopped into cubes | |
| 1 | Carrot, cut into small cubes |
| 4-5 | French beans, cut into 1-inch pieces |
| 1 cup | Toovar dal, cooked |
| 1 tsp | Oil |
| 1 tsp | Mustard seeds |
| 1 tsp | Fenugreek seeds |
| A pinch of Asafoetida /hing | |
| 3 tbsp | Sambar masala powder |
1. Cook the Soya Sakthi Soya Keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
2. To a wide pan, add oil, wholes spices, onions, green chilli and sauteuntil the onions turns golden brown colour.
3. Now add ginger garlic paste, tomato paste,after few mins, add tumeric powder, kashmiri chilli powder, coriander powder, cumin powder, salt and mix everything.
4. After 2 mins, add the Soya Sakthi soya keema and water and mix. Now cover and cook for 10 mins.
5. After 10 mins, add garam masala, pepper powder and mix well.
6. To the end, add butter and kasuri methi to enhance the flavour.
7. Finally add coriander leaves and turn off the stove.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi Soya Keema |
| 2 tbsp | Oil |
| 1/2 tsp | Cinnamon |
| 1 | Clove |
| 1 inch piece | Cardamon |
| 1 tsp | Fennel Seeds |
| 1 tsp | Cumin Seeds |
| 2 | Onion Finely Chopped |
| 2 | Green Chili Chopped |
| 1 tsp | Ginger Garlic Paste |
| 1 tsp | Tomato Paste |
| 1/4 tsp | Turmeric Powder |
| 1 tsp | Salt |
| 3 tsp | Kashmiri Chili powder |
| 1 tsp | Cumin powder |
| 2 tsp | Coriander Powder |
| 1/2 tsp | Pepper |
| 1 tsp | Butter |
| 1 tsp | Kasturi Methi |
| 2 tbsp | Chopped Coriander Leaves |
| Water | |
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