1. Cook the 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. Heat oil in a pan and add in the cumin seeds. Add in the finely chopped onions. Sauté till the onions are slightly brown.

3. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute. Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy.

4. Add in the spice powders and cook for a minute. Add in the capsicum and the green peas and cook for a minute.

5. Add in the drained keema. Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick.

6. Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste.

7. Finish with a generous sprinkling of coriander leaves and lime juice.

ForToasting Bread:

1. Heat little (about a teaspoon) unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.

2. Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!

Quantity	Ingredients
2 cup	Soya Sakthi Soya Keema
2 tbsp	oil
1/2 tsp	Cumin seeds
2 Cups	Finely Chopped Onions
1 tbsp	Garlic Grated
3/4 tbsp	Ginger Grated
2	Green Chillies finely Chopped
2 Cups	Tomatoes Finely Chopped
1/2 tsp	Salt
1/2 tsp	Turmeric Podwer
1/2 tsp	Red Chili powder
1/2 tsp	Cumin powder
1 tsp	Coriander Powder
1 tsp	Pav Bhaji Masala
1	Green bell pepper, finely chopped
1/2 Cup	Green peas
1 Cup	Water
1 tsp	Unsalted butter
1/2 tsp	Sugar
2 tsp	Lime Juice
2 tbsp	Coriander Leaves
PAV PREPARATION
1 Loaf	Pav Bread
Unsalted Butter, Turmeric & Red Chili Powder, to taste
Coriander Leaves & Green Chilis to taste

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 pan, add oil, onions, and saute, Once the onions are transparent, add carrot, beans, soya keema and mix well.

3. Add turmeric powder, salt, chilli powder, cumin powder, coriander powder and cook for 5 mins.

4. Now add the mashed boiled potatoes, garam masala and coriander leaves.

5. Once the mixture cools off, mix it with hands once and make cutlets.

6. Dip the Soya Keema cutlets in corn flour slurry and roll it in breadcrumbs,

7. To a kadaai add oil to deep fry ituntil golden brown in colour and soya keema cutlets are ready to be served.

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
1 tbsp	Oil
1/2 tsp	Garlic Cumin seeds
1	Finely Chopped Onions
1	Finely Chopped Carrot
2	Beans Chopped
1/4 tsp	Turmeric Powder
1 tsp	Salt
2 tsp	Red Chili powder
1 tsp	Cumin powder
1 tsp	Coriander Powder
2	Boiled Potato
1 tsp	Garam Masala
1 tsp	Coriander Leaves
2 tbsp	Corn Flour Slurry
1/2 cup	Bread Crumbs

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. In a mixing bowl add soya paste along with roasted gram flour, rice flour, onion, garlic, coriander leaves and required salt. Mix well to form a smooth dough. Check for salt and adjust.

3. Shape them into small balls,heat oil in a kadai to smoking hot, then reduce flame to low medium flame and drop the balls carefully.

4. Roll over to cook evenly. Cook till nicely browned. Drain in tissue.

5. Serve Soya Keema Kola Urundai hot with tomato ketchup!

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
3 tbsp	Onion finely chopped
2 tsp	Garlic finely chopped
1/2 tbsp	Coriander leaves finely chopped
1 tbsp	Rice flour
2 tbsp	Roasted Gram Flour
salt to taste
3/4 tsp	Fennel seeds
2 tbsp	Oil
2	Green Chili chopped
3/4 tsp	Poppy seeds
1/4 inch piece	Cinnamon
1	Clove
Water as required

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. Heat oil in a pan, add finely chopped onions, green chillies, ginger and garlic. Saute until onions turn transparent.

3. Add finely chopped tomatoes, chilli powder, coriander powder, turmeric powder, garam masala powder and salt needed.

4. Saute until tomatoes become mushy. Add thick curd/plain yogurt and saute for a few more minutes.

5. Add Soya Sakthi Soya Keema and cook on medium heat until all the moisture evaporates and the mixture becomes dry. Our soya keema stuffing is ready.

6. Grease the toaster with butter place 1-2 tbsp of Soya SakthiSoya Keema masala on a bread slice, close it with another bread slice and toast until golden brown. You can apply butter on the outside of the bread slices also if desired. If you do not have a toaster, you can toast it on tawa also.

7. Serve Soya Keema Sandwitch hot with tomato ketchup!

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
1 tbsp	Oil
4 Slices	Bread
1/2 Cup	Finely Chopped Onion
1/2 Cup	Finely Chopped Tomato
1 Inch Piece	Ginger
3-4 Cloves	Garlic
1	Finely Chopped Green Chili
2 tsp	Curd / Plain Yogurt
1 tsp	Salt to Taste
1/2 tsp	Chili powder
1/4 tsp	Turmeric powder
2 tsp	Coriander Powder
3/4 tsp	Garam Masala Powder
1 tsp	Butter

1. Add maida, wheat flour, salt, ghee and ajwain in a bowl. Mix all the ingredients until it resembles bread crumbs.

2. Add little water and knead the flour into a stiff dough. Cover it with damp cloth and let it rest for about 30 minutes.

3. 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.

4. If using fresh green peas, blanch them until they get cooked. Drain and keep aside.

5. Heat a tablespoon of oil in a pan. Add cumin seeds and wait till they splutter. Add finely chopped onions and green chilies and cook till onions turn soft.

6. Add ginger garlic paste and cook till the raw smell of the paste goes off.Add cumin powder, turmeric powder, red chili powder, coriander powder and salt, mix well cook for about 15 seconds.

7. Add Soya Sakthi soya keema and green peas, mix well, simmer and let it cook for 10 minutes in its own juices.

8. Turn off the heat and let the filling cool down completely.

9. Now, knead the dough once again and divide into 6 equal portions. Take a portion, and roll out a portion of dough into 6 to 7 inch diameter circle. Using a sharp knife, cut the circle into 2.

10. Take a portion of the samosa dough, join the edges to make a cone. Add a 1 or 2 tablespoons of the soya keema samosa filling in the centre. Apply water on the edges to seal the samosa cone. Seal the edges tight and repeat the same process with the remaining dough and make the samosas.

11. Heat oil in a deep fry pan for frying. Once oil turns hot, reduce the flame to medium and drop 2 to 3 samosas at a time and fry until golden brown on all the sides. Drain on absorbent paper.

12. Serve the Crispy keema Samosa with Pudina Chutney

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
3 tbsp	Oil
1	Finely Chopped Onion
2	Finely Chopped Green Chilis
1/4	Steamed Green Peas
1 tsp	Cumin Seeds
1 tbsp	Ginger Garlic Paste
1 tsp	Coriander Powder
1 tsp	Red Chili Powder
1/4 tsp	Turmeric Powder
1/2 tsp	Garam Masala Powder
1 tsp	Sugar
Salt to Taste
For Crust
1 Cup	Maida
1 Cup	Wheat Flour
1 tsp	Salt
2 tsp	Ghee
1 tsp	Ajwain
Water as required

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. Heat the sesame oil in a kadai, add the chopped onion bulbs, garlic and ginger. Saute for a few seconds and then add the vegetables.

3. Cook till the vegetables soften. Add the Sakthi Soya Soya keema, capsicum, green chillies, soy sauce, sugar and vinegar.

4. Mix and add the Spring onion, salt and black pepper. Cook for 1 to 2 minutes more. Take it off the heat and let it cool.

5. Place one spring roll wrapper on a flat work surface. Cover the rest of the wrappers with a kitchen towel.

6. Spread about 2 tablespoons stuffing on one side of the wrapper towards you.

7. Fold the corner over the filling and roll tightly. Tuck in from both the sides and roll again.

8. Apply some thick flour and water mixture to seal the open end of the roll. Make all the rolls and keep them covered.

9. Deep fry the spring rolls in batches in a fry pan on low to medium heat till golden brown. Drain on an absorbent paper to absorb the excess oil.

10. Serve the Yummy Sakthi Soya Soya Keema Spring Rolls as an appetiser or a tea time snack with Peanut Chuney.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
1 tbsp	Oil
1	Finely Chopped Carrot
3	Finely Chopped Green Chilis
1/2 Cup	Steamed Green Peas
1 Cup	Finely Chopped Cauliflower
1 Cup	Finely Chopped Cabbage
1	Finely Chopped Green Capsicum
4	Spring Onion Chopped
1 inch	Grated Ginger
4 Cloves	Finely Chopped Garlic
1 tbsp	Soy Sauce
1/2 tbsp	Vinegar
1 Pinch	Sugar
1 Cup	Black Pepper Powder
4 tbsp	Corn Flour
1/2	Water
12	Spring Roll Wapper

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. Add ghee in a pan. Once hot, add1/2 tsp of wheat flour and sauté till it mixes with the ghee.

3. Add Sakthi soya keema to the ghee and wheat mixture and keep stirring for a few minutes until fully mixed.

4. In a separate pan, boil whole milk until the milk quantity reduces by half.

5. Add the reduced milk to the soya keema mix, add sugar and stir until fully dissolved. Bring it to boil.

6. Add cardamom powder, assorted dry fruits and nuts and a little rose water.

7. Serve the yummy Soya Sakthi Soya Keema Payasam hot or cold.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
1 tbsp	Ghee
1 tbsp	Sugar
3 tbsp	wheat flour
1/2 Cup	cardamom powder
1/2 tsp	rose water
1 Cup	full fat whole milk
Finely Chopped assorted dry fruits and nuts

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. Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away..

3. Add the chopped mixed veggies for few minutes.

4. Add the cooked Soya Sakthi soya keema,salt,red chilly powder,garam masala powder and coriander powder,cook everything in simmer until the masala turns thick..

5. Finally add the chopped coriander leaves and put off the stove.

6. Line a baking sheet over a baking tray, preheat the oven to 350F. Cut the puff pastry sheet with a round cookie cutter to get medium sized round discs.

7. Drop a teaspoon of soya keema in the center, cover it with an another puff sheet disc. Press it with a fork.

8. Transfer them to the already prepared baking sheet. Bake for 15-20minutes,until the crust turns golden brown.

9. Remove the baking tray from the oven.

10. Enjoy the hot & yummy Soya Sakthi Soya Keema Puff with Tomato Ketchup

Quantity	Ingredients
1cup	Soya Sakthi soya keema
2nos	Large Onions finely chopped
1/2cup	Chopped mixed veggies (Carrot & Beans)
1tsp	Ginger garlic paste
2nos	Green chillies finely chopped
1/2tsp	Red chilly powder
1/2tsp	Garam masala powder
1tsp	Coriander powder
Few chopped coriander leaves
1/2tsp	Fennel seeds (crushed)
Salt
2tsp	Oil
Puff Pastry Sheet as per need

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. In a bowl add boiled potatoes, cooked Soya Sakthi soya keema, chopped onions, coriander leaves, chopped green chilli, salt, turmeric powder , garam masala powder, amchoor powder and mix it.

3. In another bowl take besan, salt, red chilli powder, turmeric powder and add water and mix it. Ensure no lumps are formed.

4. Take bread slices, put the filling and dip it in the besan batter and deep fry it in Refined Oil.

5. Serve hot

Quantity	Ingredients
1 cup	Soya Sakthi soya keema
2	boiled potatoes
1	chopped onion
1	Chopped coriander leaves
1	Chopped green chilli
Dry spices – salt, 1/2tsp red chilli powder, 1/4tsp turmeric powder, 1/2tsp amchoor powder, 1/2tsp garam masala
3 tbsp	besan flour
Water as required
Bread slices
4tsp	Refined oil

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.In a pan, heat ghee, add suji, Soya Sakthi soya keema, sugar and stir it well

3.Add water and mix it well

4.Sprinkle dry fruits on top

5.Serve hot after dinner

Quantity	Ingredients
1 cup	Soya Sakthi soya keema
3 tbsp	ghee
1 cup	suji
Sugar (as per taste)

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. Mix the Soya Sakthi soya keema and powdered sugar together and spread it out evenly in a baking tray. Bake at 2000 C for 10 mins.

3. In the small bowl, whisk together the lemon juice, honey, and chopped fresh mint. Set aside while preparing the fruit to allow the mint to infuse the mixture. You can make this up to one day ahead.

4. Put the fruit pieces and soya keema in the large bowl and gently toss with the lemon mixture. Chill in the refrigerator until ready to serve. Best eaten within a few hours.

Quantity	Ingredients
2	lemons, juiced
1 tsp	honey
2 tbsp	chopped fresh mint + extra leaves for garnish
1 cup	Soya Sakthi soya keema

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. Wash the beetroot and peel the skin. Chop it roughly into small chunks.

3. Cut the pomegranate and separate the seeds from the skin and the white membrane.

4. In a blender, add the beets, pomegranate, frozen banana & berries and blend until all the ingredients have mixed well.

5. Mix in the Soya Sakthi soya keema, lemon juice, sugar and another cup of cold water with the smoothie, if necessary. Taste it and adjust the sweetness as per your preference.

6. Serve immediately with or without ice cubes.

Quantity	Ingredients
4 large sized ( chopped)	Beetroot
2	Pomegranate
1 tbsp (or half a big lemon)	Lemon juice
2-3 tbsp (optional)	Sugar/ Honey
1 cup	frozen berries
1 cup	Sakthi Soya Keema
1	Frozen banana

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. Mix refined wheat flour, semolina, salt and ghee & make a smooth dough.

3. Heat oil in a pan, add chopped onion, ginger paste and garlic paste. Cook till the onions turn light brown and add prepared Soya Sakthi soya keema

4. Add red chilli powder, salt, garam masala and stir-fry till the keemais cooked.

5. Add chopped coriander leaves and cook till the mixture is almost dry.

6. Divide the dough into equal portions and roll out into small puris.

7. Place about two tsp of the Keema mixture in the centre of the puri.

8. Lift the edges and press together firmly to form a pouch.

9. Deep fry in hot oil till golden brown.

Quantity	Ingredients
100 gm	Soya Sakthi soya keema
1	finely chopped onion
1/2 tsp	ginger paste & garlic paste
1/2tsp	Red chilli powder
1/2 tsp	garam masala powder
1 tbsp	chopped coriander leaves
200 gm	refined wheat flour
4 tbsp	semolina
2 Tbsp	ghee
3tbsp	oil

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. For the dough, add refined flour in a large bowl. Add ¼ cup water and knead to a semi-stiff dough. Cover with a damp muslin cloth and rest for 30 minutes.

3. For the filling, heat oil in a non-stick wok. Add spring onion bulbs sauté till translucent. Add carrot and mix well, cook for 1 minute. Add ginger, lemon grass and sauté for 30 seconds.

4. Add soya keema, salt, crushed black peppercorns and mix well. Add soy sauce and mix, cook for 2 minutes. Transfer into a bowl and allow to cool to room temperature.

5. Boil sufficient water in the same wok. Add red chillies and vinegar.

6. Discard the eye of the tomatoes and cut them in half and add them in the boiling water. Cook for 3-5 minutes on high heat.

7. Remove the chillies and tomatoes from the pan and transfer them into a bowl. Allow to cool slightly. Transfer the chillies and tomatoes in a blender jar and blend till smooth.

8. For the chutney, heat oil in a non-stick pan. Add garlic and sauté for a few seconds. Add the ground mixture and mix well. Add salt and mix, add castor sugar, crushed black peppercorns and mix well. Add chilli powder and mix well. Cook for a minute. Take the pan off the heat.

9. Heat sufficient water in a steamer.

10. Punch the dough and slightly knead. Take a small portion of the dough and shape it into a ball. Dust the worktop with flour and knead to a small disc.

11. Place a portion of the stuffing in the center of the disc and apply water on the edges and shape into a momo.

12. Grease the steamer basket with oil and place the momos on them and steam for 10-15 minutes. Take them out and transfer them on a serving plate.

13. Serve hot Soya Keema Momos with the chutney.

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
1 cups	Refined flour
1/22 tbsp	Oil
3-4	Spring onions bulbs finely chopped
1	smallcarrot finely chopped
1 inch	Ginger, finely chopped
1tsp	lemon grass finely chopped
Salt to taste
crushed black peppercorns to taste
1 tsp	Soy sauce
For Chutney
10-12	dried red chillies
1tbsp	vinegar
4	medium tomatoes
2tsp	oil + for greasing
1 1/2tbsp	Garlic, finely chopped
Salt to taste
crushed black peppercorns to taste
1tsp	castor sugar
1tsp	chilli 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. Mix the flour along with salt, soda salt and curd and leave it for 30 mins.

3. After an hour and a half, beat the batter well. Add Soya Sakthi Soya Keema, chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well.

4. Heat the oil in the pan and test if the oil is ready for frying the Bondas.

5. Take small balls of dough and gently drop them in oil.

6. Fry the Bondas till they becomes crisp on medium flame on both sides.

7. Remove the fried Bondas and place them in a plate with a tissue paper to drain the excess oil.

8. Mysore Bonda is ready to be served hot with chutney.

Quantity	Ingredients
½ cup	Soya Sakthi Soya Keema
1 and ½ cups	maida flour
½ cup	rice flour
1 cup	sour curd
5	green chillies
1 tsp	soda salt
1 tsp	ginger garlic paste
½ tsp	cumin seeds
½ tsp	chopped ginger
½ tsp	chopped ginger
1 tbsp	sliced coconut pieces
Salt to taste
Oil

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. Mix rice flour well with salt & 2 cups of lukewarm water.

3. Add ghee to make it soft.

4. Cover and keep for 10 min.

5. Mix jaggery and Soya Keema and cook it for 8-10 min.

6. Add cardamom powder and nuts

7. Keep it in a side

8. Take ukad, wet hands with some oil and knead ukad in soft dough.

9. Split dough in equal size balls.

10. Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.

11. Gather all plates at the center of stuffing and try to seal edges.

12. Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or plate, cover that one with wet towel.

13. Place Modaks/Kollukatta over towel, leaving enough space around each Modak/Kollukatta.

14. Steam for 10 min over medium heat.

15. Garnish with a dollop of ghee.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
1 cup	rice flour
2 cups	lukewarm water
Pinch	salt
1 tsp	ghee /oil
1/4 cup	jaggery
1/2tsp	Cardamom powder
Assorted nuts

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. Mix all other ingredients mentioned under stuffing to make the stuffing.

3. First wash poha, drain on a sieve, but do not squeeze out water.

4. Mix with boiled Soya Sakthi Soya Keema and other ingredients.

5. Knead well to a dough and leave it aside for half an hour.

6. Divide this dough into equal proportions. Take each portion and flatten with fingers on moist palm.

7. Place a small portion of the stuffing in it and shape it into any desired shape.

8. Fry them and serve hot with chutney or sauce.

Quantity	Ingredients
For Stuffing
½ cup	chopped dates
1 tsp	finely chopped green chillies
1 tbsp	finely chopped coriander leaves
1 tsp	salt
½ tsp	lime juice
For Covering
2 cups	Soya Sakthi Soya Keema
1 cup	thick poha
2 tbsp	onion juice
¾ tsp	chilli powder
Salt
Oil

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. Soak Soya Keema in hot water for 5 min and make fine paste.

3. Grind urad dal and prepare fine paste just as Vada and mix these Soya Keema paste.

4. Add onions pieces , green chillies, coriander salt and mix well.

5. Add oil for deep fry in a pan make Vada with this batter.

6. Mix curd well with a spoon and keep it aside.

7. Now dip these Vadas in water and add in curd. Add salt accordingly.

8. For Tadka, add oil 1 spoon, add mustard, jeera, garlic pieces, red chilli, curry leaves and add Dahi Vada in that.

9. Let it soak in curd for at least 10 min and enjoy cool Soya Sakthi Dahi Vada in hot summer.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
1 cup	Urad dal
Salt according to taste
1cup	Curd
1/2 tbsp	Jeera
1/2 tbs	Mustard
2	Red chillies
4	Green chillies
Curry leaves as required
1	Chopped Garlic
2 tbsp	Oil

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. Boil the green peas and keep them aside to cool.

3. Add the chopped onions, chopped green chilli, coriander leaves, Soya Keema along with salt and roasted cumin seeds and mix all these well.

4. Add the peas to the mixture.

5. Dip the bread slices in salted water and squeeze the water completely.

6. Add the filling and close the rolls with your palms ensuring no water is left over in the bread.

7. Heat oil in a deep kadai and add the Rolls one by one.

8. When they turn brown and crispy remove them and keep on tissue paper to absorb excess oil.

9. Enjoy with ketchup!

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
2 tsp	coriander leaves
1	green chilli
1/4th	a cup of green peas
1	small onion
1 tsp	roasted cumin seeds
7 slices	bread

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. Add boiled potatoes, Soya Keema,sliced veggies, red chilli powder,turmeric powder, garam masala, coriander leaves and salt, and mix well.

3. Make balls out of the dough.

4. Deep fry them in oil.

5. Take them out in a kitchen tissue.

6. Gently insert ice-cream sticks and serve hot with tomato sauce.

Quantity	Ingredients
1½ cups	Soya Sakthi Soya Keema
1	Potato, boiled
½	Capsicum finely chopped
1	Onion finely chopped
A handful of Green Peas
1	Green chilli
½ tsp	Red chilli powder
1/4 tsp	Turmeric powder
½ tsp	Garam masala
Salt to taste
A handful of Coriander leaves
3 tsp	Groundnuts, ground

1. Cook the Soya Sakthi Soya Chunks / Mini SoyaChunks in hot water for 15 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 Sakthi soya Big 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
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
1/2 bowl	Soya Sakthi Soya Chunks / MiniSoya Chunks
1 bunch	fresh chopped parsley leaves
1 tbsp	fresh oregano leaves
150 gms	feta cheese
50 gms	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	of sugar

1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks in hot water for 15 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 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 / 1 cup	Sakthi Soya Sakthi Chunks / Mini SoyaChunks
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 Soya Chunks / Mini SoyaChunks in hot water for 15 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
½ cup	Soya Sakthi Soya Chunks / Mini SoyaChunks
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 Chunks / Mini SoyaChunks in hot water for 15 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 cup	Soya Sakthi Soya Chunks / Mini SoyaChunk
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 Soya Chunks/ Mini Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. In a bowl mix butter, ginger, garlic, chilli powder and salt together.

3. Marinate Soya Sakthi Soya Chunks in this mix for 5-10mins.

4. Add all-purpose flour, corn flour, pepper and mix well.

5. Add some more corn flour so that Soya Sakthi Soya Chunks do not stick to each other.

6. Heat oil in a pan and fry them until golden brown and crispy.

7. Serve with tomato ketchup.

Quantity	Ingredients
2 cups	Soya Sakthi Soya Chunks
2 tbsp	Butter
1 tbsp	Chilli powder
1 tsp	Sugar
Salt to taste
½ cup	Corn flour
½ cup	All-purpose flour
1 tsp	Pepper
2 tbsp	Ginger paste
1 tbsp	Garlic paste
Oil to fry

1. Cook the Soya Sakthi Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. In a bowl, make a paste with half a tsp of red chilli powder, maida, garlic-ginger paste, salt and water.

3. Marinade the soya chunks in this paste for 20mins.

4. Heat enough oil in a thick bottomed pan and fry the marinated Soya Sakthi Soya Chunks on a medium flame till it is brownish red in colour. Keep aside.

Preparation of Gravy

6. Heat 2 tsp of oil in a thick bottomed pan. Add sliced onions and capsicum and saute till light brown.

7. Add half tsp chili powder, coriander powder, salt, soya sauce, vinegar and tomato sauce in to it and mix properly.

8. Final Mix and Garnish

9. Now add the previously prepared Soya Chunks into it and mix properly.

10. Close the lid and let it cook for about 5mins on low flame.

11. Once ready arrange them in skewers interspersed with coloured peppers and onion chunks. Serve hot.

Quantity	Ingredients
1 cup	Soya Sakthi Soya Chunks
3 medium-sized	Onions sliced
2 medium-sized	Green capsicums sliced
1 medium-sized	Yellow & Red peppers sliced
½ tbsp	Soya sauce & 2 tbsp Tomato sauce
¾ tbsp	Ginger-Garlic paste
1 tbsp	(heap full) Maida or All-purpose flour
1 tsp	each Chilli & Coriander powders
Oil enough to fry
1 tsp	Vinegar
Water as required
Salt to taste
For garnishing
Onion rings,Coriander leaves, chopped.

1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Heat butter in a pan and add chopped garlic. Saute for 3-4mins. Add chopped onion, mix well and saute but don't brown it.

3. Add mushrooms, peppers, babycorn, brocolli and cooked soya chunks. Mix well and saute.

4. Add seasoning - mixed herbs, oregano and salt

5. Add chopped beans and sauté for 5-7mins till it is cooked but remains crunchy.

6. Sprinkle chilli flakes and parsley at the end. Switch off the gas flame.

7. Serve hot

Quantity	Ingredients
1 cup / 1/2 cup	Soya Sakthi Soya Chunks / Mini Soya Chunks
100 g	Butter
2 tbsp	Garlic
½ cup	Onions, finely chopped
200 g	Mushrooms, whole
¾ cup	Beans, chopped
½ cup	Mixed peppers (red, yellow, green), roughly chopped
½ cup	Babycorn & Brocolli, roughly chopped
Mixed herbs -- oregano, chilli flakes, parsley - as per taste
Salt to taste

1. Cook the Soya Sakthi Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. In a bowl, add mustard oil, garlic paste, ginger paste, Kashmiri chilli paste, garam masala, coriander powder,curd, kasuri methi powder, chaat masala, salt, lemonjuice, cashew nut paste and mix well.

4. Add cooked Soya Chunks and keep it marinated for 30mins.

5. Insert Soya Sakthi Soya Chunks in satay sticks and grill.

6. Serve hot with coriander chutney and ketchup

Quantity	Ingredients
1½ cups	Soya Sakthi Soya Chunks
3 tbsp	Mustard oil
2 tbsp	Garlic paste
1 tbsp	Ginger paste
1 tbsp	Kashmiri chilli paste
1 tsp	Garam masala
1 tsp	Coriander powder
200 gms	Curd
200 gms	Kasuri methi powder
1 tsp	Chaat masala
20 ml	Lemon juice
50 gms	Cashew nut paste
Salt to taste

1. Cook the Soya Sakthi Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Take all the ingredients in a bowl except Soya Sakthi Soya Chunks, water and oil,Dry mix it well.

4. Add water in small quantity and make a thick paste.

5. Add soya chunks into the thick paste.Drop small portions of the mixture into the hot oil and deep fry until golden, stirring often.

6. Drain them on a kitchen tissue.

7. Serve hot with chutney and tea.

Quantity	Ingredients
1 cup	Soya Sakthi Soya Chunks
½ tsp	Garam masala powder
½ tsp	Red chilli powder
	Salt to taste
4 tbsp	Besan
2 tbsp	Rice flour
½ tsp	Ginger-garlic paste
½ tsp	Carom seeds (ajwain)
1 pinch	Turmeric powder
Water as required
2 tbsl	Onion, finely chopped
Oil for frying

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

2. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks in hot water for 15 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 Sakthi Soya 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 cup	Soya Sakthi Chunk / Mini Soya Chunks
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 Soya Chunks / Mini Soya Chunks in hot water for 15 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside

2. Coat the Soya Chunks well with a tbsp of cornflour. Do a second coat with one more tbsp of cornflour.

3. Heat the oil and deep fry the soya chunks in batches until they turn crisp.

4. To make the sauce, heat oil in a pan and add the finely chopped garlic, green chili, onion and capsicum. Saute well.

5. Add red chilli sauce, tomato ketchup, soya sauce, vinegar and mix well.

6. Add the salt, sugar, black pepper powder and mix well.

7. Switch off the stove.

8. Now add in the fried soya chunks and mix well. Make sure that the soya chunks are generously coated with the sauce.

9. Finally, add the honey and mix well.

10. Garnish it with spring onions and roasted sesame seeds, and serve.

Quantity	Ingredients
2 cups / 1 cup	Soya Sakthi Soya Chunks / Mini Soya Chunks
2-3 tbsp	Corn flour
Oil for deep frying
1 tbsp	Oil
2 tbsp	Garlic, finely chopped
1	Onion, finely chopped
3	Green chillies
¼ cup	Capsicum
1 tbsp	Sriracha/Chili sauce
1 tsp	Soya sauce
1 tbsp	Ketchup
1 tsp	Vinegar
½ tsp	Salt
½ tsp	Black pepper powder
1 tsp	Sugar
few greens of Spring onion,chopped
2 tbsp	Sesame seeds, roasted