1. In a mixing bowl add sauces all together and mix well and keep aside.

2. Cook the Soya Sakthi Mini Soya Chunks in 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 a wok, add oil, garlic, ginger and saute till they become soft. Add in chopped spring onions and saute for few seconds.

4. Add onions and green bell peppers and saute till they turn translucent.

5. Add green chillies and saute till they are a bit tender, add in the mixed sauce mixture into the wok and cook till it thickens.

6. Now add Soya Sakthi Mini Soya Chunks squeeze out all the water from the Soya Chunks and add into the gravy and toss well till it is well coated into the manchurian gravy.

7. Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper layer moist. Check for salt and seasoning. Adjust if required.

8. Turn off the heat, and garnish with chopped spring onions and serve hot.

9. Serve the Soya Manchurian Gravy Recipe along with Fried rice or Vegetarian Hakka Noodles that goes really well with it to make it a complete meal.

Quantity	Ingredients
1/2 cup	Soya Sakthi Mini Soya Chunk
2 tbsp	Oil
8 Cloves	Finely Chopped Garlic
2 Inch	Ginger grated
1	Thinly sliced Onion
1	Thinly Sliced Green Bell Pepper
2	Finely Chopped Green Chili
1/2 Cup	Spring Onion Chopped
FOR SAUCE
1 tbsp	Corn Flour
1 tbsp	Soy Sauce
1 tbsp	Red Chili Sauce
1/4 Cup	Tomato Paste
1 tsp	Chili Vinegar
1 Cup	Chilled Water

1. Cook the Soya Sakthi Mini Soya Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Into a mixing bowl add the softened soya , chilli powder, turmeric powder, cumin powder, ginger garlic paste , garam masala, rice flour, besan flour, required salt , juice of half lemon and mix well. If required sprinkle some water to coat all the masalas evenly. let it sit for 10 min.

3. Heat oil in a pan and fry until crispy. Turn off the heat and fry some green chilies and curry leaves. Add it to the fried soya.

Enjoy the delicious crispy soya 65 recipe . Happy Cooking !!!

Quantity	Ingredients
1/2 cup	Soya Sakthi Mini Soya Chunks
1/4 tsp	Turmeric Powder
1/2 tsp	Cumin powder
1 tsp	Garam masala
1 tbsp	Kashmiri chili powder
1 tbsp	Ginger garlic paste
2 tbsp	Rice flour
2 tbsp	Besan / gram flour
1/2	Lemon Juice
Salt as required
Water as required
10	Green chilies
1 spring	Curry leaves

1) Cook the Soya Sakthi Mini Soya Chunks in 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 saute 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.

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.

That’s it our delicious soya chunks fry recipe is ready to be served with rice / chapati.

Quantity	Ingredients
1 cup	Soya Sakthi 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 Mini Soya Chunks in 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 saute 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 dd 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	Soya Sakthi 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 Mini Soya Chunks in 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 Sakthi 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
2 cup	Soya Sakthi Mini Soya Chunk
2 tbsp	Oil
2 tsp	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 Mini Soya Chunks in 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 Sakthi 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 Mini Soya Chunks in 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
1/2 cup	Soya Sakthi 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 Mini Soya Chunks in 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
1/2 cup	Soya Sakthi 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 Mini Soya Chunks in 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 Mini 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	Soya Sakthi 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 Mini Soya Chunks in 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	Soya Sakthi Mini Soya Chunk
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 Mini Soya Chunks in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Toss tomato, onion, cucumber, capsicum, olives, parsley leaves, soya chunks and oregano into a large bowl.

3. Pour the dressing over the salad mixture

4. Arrange in salad bowls.

5. Top with roughly crumbled feta cheese and enjoy.

Quantity	Ingredients
1/2 bowl	Soya Sakthi Mini Soya Chunks
6 large red tomatoes or around 30 pcs cherry tomato cut into half
1	red onion thinly sliced
2	cucumbers cut into half lengthwise and then sliced
3	red , yellow and green bell peppers, cut into chunks
1 bunch	fresh chopped parsley leaves
1 tbsp	fresh oregano leaves
150g	feta cheese
50g	of black and green olives pitted
FOR DRESSING
1 tbsp	red wine
1 tbsp	vinegar
1 tbsp	lemon juice,
3 tbsps	extra virgin olive oil
salt and pepper to taste
1 pinch	sugar

1. Cook the Soya Sakthi Mini Soya Chunks in 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 mini 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 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 Mini Soya Chunks in 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 Chinese wok and add oil.

3. Add boiled French beans, carrots, cauliflower, Soya Sakthi soya Big 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 Mini soya chunks
1 tbsp	oil
30 gm	Boiled French beans
30 gm	boiled Carrots
20 gms	Boiled Cauliflower
10 gm	Spring onions
200 gm	Boiled Rice
1 tsp	White pepper
Salt as per taste
1 tbsp	soya sauce

1. Cook the Soya Sakthi Mini Soya Chunks in 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 7 cups water in a deep non stick pan. Add salt and place a colander in it. Put the noodles in the colander and allow them to cook.

3. Slice spring onion. Use chopped spring onion greens to garnish at the end.

4. When the noodles are done, lift the colander with the noodles and put into another pan with cold water.

5. Heat 2 tbsp oil in a non-stick wok. Add onion, carrot, cooked soya chunks, capsicum and toss.

6. Remove the colander with the noodles from cold water and add to the vegetables. Mix well on medium flame for a few minutes.

7. Add 1 tablespoon oil, salt, soy sauce and toss on high heat.

8. Garnish with chopped onion green and serve hot.

Quantity	Ingredients
1 cup	Soya Sakthi Mini Soya Chunks
400 grams	noodles
Salt to taste
3 tbsp	oil
¼ tsp	white pepper powder
1/2	medium red capsicum, shredded
2	medium spring onions, sliced
1	medium carrot, shredded
1 tbsp	soya sauce
1/2	medium green capsicum, shredded

1. Cook the Soya Sakthi Mini Soya Chunks in 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 Soya Sakthi Mini Soya 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
1/2 cup	Soya Sakthi Mini 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 Mini Soya Chunks in 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 kadai and splutter cumin seeds. Add onion and saute till it turns brown.

3. Add garlic, ginger and saute.

4. Add capsicum and saute for a minute.

5. Add tomatoes and saute till the tomatoes turn mushy. Add turmeric powder, chilli powder, coriander powder, cumin powder and dry mango powder.

6. Saute well till oil is released from the masala.

7. Add Mini Soya chunks and required salt. Mix well, ensuring the spices are combined well.

8. Cover and cook on simmer for 5mins so that soya absorbs the masala.

9. Garnish with coriander leaves.

10. Serve Soya Sakthi Soya Sukha with chapati.

Quantity	Ingredients
2 cups	Soya Sakthi Mini Soya Chunks
3 tsp	Oil
1 tsp	Cumin seeds
1	Onion, finely chopped
3 cloves	Garlic, finely chopped
1-inch piece	Ginger, finely chopped
1	Capsicum, finely chopped
2	Large tomatoes, finely chopped
½ tsp	Turmeric powder
1 tsp	Kashmiri red chilli powder
½ tsp	Coriander powder
½ tsp	Cumin powder
Salt to taste
½ tsp	Dry mango powder
2 tbsp	Coriander leaves, finely chopped

1. Cook the Soya Sakthi Mini Soya Chunks in 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 Mini 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
1/2 cup	Soya Sakthi 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 Mini Soya Chunks in 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 Mini 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
1/2 cup	Soya Sakthi 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 Mini Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Add salt and sugar to the yoghurt and whisk until smooth so that the flavours get incorporated.

3. Take a portion of yoghurt in a separate bowl and add squeezed Soya Sakthi Soya Mini Chunks to it. Leave it to rest for 15 min.

4. Arrange the papdis on a plate, add soaked soya mini chunks with some chopped potatoes on top.

5. Top up with green and tamarind chutney as per your taste.

6. Sprinkle chaat masala, cumin powder, red chilli powder and salt.

7. Drizzle the yoghurt on top followed by any remaining chutneys.

8. Garnish with coriander leaves, pomegranate, sev. Serve at once.

Quantity	Ingredients for Making Soya Papdi Chat
½ cup	Soya Sakthi Soya Mini Chunks
1 cup	Yoghurt (curd)
6 tsp	Sweet tamarind sauce
2 tsp	Chaat masala
1 tsp	Sugar
6 tsp	Green chutney
24 pieces	Papdi
1½ tsp	Cumin powder
1 tsp	Red chilli powder
Salt to taste
2 tsp	Coriander leaves, finely chopped
For Garnishing
6 tbsp	Sev
6 tbsp	Pomegranate
For Toppings
3	Potatoes, chopped into cubes

1. Cook the Soya Sakthi Soya Mini Chunks in 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 saute garlic until it’s light brown. Add salt, pepper, oregano and chilli flakes to it. Stir occasionally.

3. Add tomato puree and let the mixture cook until it becomes thick and starts to leave oil.

4. Spread butter on the pizza base.

5. Spread pizza sauce evenly so that it covers all the sides.

6. Add toppings - olives, jalapeños, chopped onions,cooked Soya Sakthi Soya Mini Chunks, capsicum.

7. Add salt, pepper, oregano to it and sprinkle grated cheese.

8. Preheat oven to 140 degrees for 5mins.

9. Bake pizza for 10 to 15mins at 140 degrees and serve hot.

Quantity	Ingredients for Making Soya Pizza
1 cup	Tomato puree
2 tbsp	Oil
5-6	Garlic cloves, chopped
Salt, pepper, oregano, chilli flakes to taste
3	Pizza bases
1 cup	Soya Sakthi Soya Mini Chunks
1	Onion, chopped
1	Capsicum, chopped
5-6	Olives
5-6	Jalapeños
25 gm	Butter
25 gm	Cheese, grated
Salt, pepper, oregano, chilli flakes to taste

1. Cook the Soya Sakthi Soya Mini Chunks in 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 olive oil in a pan.

3. Add onions, carrots, leeks, celery, spring onions, bell peppers, garlic, bay leaf and cook for 5 minutes.

4. Soak the Soya Sakthi Soya Mini Chunks and wild mushrooms till they get soft. Keep the mushroom stock.

5. Add them to the pan and sauté for 5 minutes.

6. Mix thyme, sage and rosemary in tomato puree and pour it into the mushroom stock.

7. Simmer for 30 minutes. Serve with any kind of pasta, noodles or steamed rice.

Quantity	Ingredients for Making Soya Pasta
1 tbsp	Olive oil
30 gms	Onions diced
20 gms	Carrots diced
30 gms	Celery diced
30 gms	Leeks diced
1/2 a stalk	Spring onions diced
1 whole pepper	Yellow bell peppers diced
1/2 a pepper	Red bell peppers diced
2 cloves	Garlic sliced/chopped
1 leaf	Bay leaf
1 tbsp	Red chilli flakes
2 tbsp	Tomato puree
70 gms	Soya Sakthi Soya Mini Chunk
Wild mushroom soaked in water ( 10 grams)
Parsley few springs
salt & pepper