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. 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

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. 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 cumin seeds, when it splutters, add finely chopped onions and green chillies.

3. Saute until onions turn transparent. Add ginger-garlic paste and saute for a few more minutes. Then add Soya Sakthi soya keema

4. Add all the spice powder, finely chopped coriander leaves and salt needed.

5. Cook on medium heat until all the moisture evaporates and the mixture is dry. Leave it to cool.

6. Prepare Dough and turn it into balls, make another ball using Soya keema mixture.

7. Take the Soya keema mixture ball and place it in the center of the spread paratha. Carefully close the dough sealing all the corners of the dough and make sure filling is properly sealed.

8. Heat the tawa, apply butter on the tawa and cook the Soya Keema Paratha on both sides.

9. Serve the Yummy Soya Keema paratha with Curd.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
1 tbsp	Oil
1/2 Cup	Finely Chopped Onion
1	Finely Chopped Green Chili
1 tsp	Ginger Garlic Paste
1/2 tsp	Chili powder
1/2 tsp	Garam Masala Powder
2 tsp	Coriander Powder
2 tbsp	Coriander Leaves
1 tsp	Salt to Taste
1 tsp	Butter
FOR DOUGH
1/2 Cup	Multi Grain Wheat Flour
1/4 tsp	Salt
2 tsp	Oil

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. Take a hot pan and pour in the oil. Sprinkle the jeera and mustard seeds and let it splutter.

3. Put in the onions and cook until they soften a bit on medium heat. Add ginger and green chilly. Add the capsicum and tomato and cook further for about a minute.

4. After they soften add in the potatoes, salt as per taste and a little water and then stir.

5. Add in the Soya Sakthi soya keema and cook further until they are well blended.

6. Add the juice of one lemon and garnish with chopped coriander leaves and add butter to get a rich taste.

7. Spread the Dosa batter very thinly on a pan and let it cook until crisp. Add the soya keema masala in the centre and roll it loosely.

8. Enjoy the Yummy Soya Sakthi Soya keema masala dosa with Sambar and chutney.

Quantity	Ingredients
1/2 cup	Soya Sakthi Soya Keema
3	Peeled Potatoes boiled in water until soft
2	Onions Cut into long strips length wise
1 tsp	Sliced Green Chili
1 tsp	Finely Chopped Ginger
1/2	Capsicum Cut in long strips
8-10	Curry Leaves
1 tsp	Medium tomato cut into long strips
1 tsp	Finely Chopped Coriander Leaves
1 tsp	Chana Dal
1 tsp	Urad dal
2 Pinch	Hing
1/2 tsp	Haldi Powder
1/4 tsp	Jeera
1/4 tsp	Mustard Seeds
2 tsp	Dry red Chilly Broken
1	Lemon juice
40g	Amul Butter
Salt to Taste
3 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. In a bowl add curd, suji, and mix it. Now add cooked Soya Sakthi soya keema and let it blend together.

3. Pour this in idli stand (or) you can put it in the microwave for 10 minutes

4. In a pan heat Refined oil, add mustard seeds, curry leaves, chopped onions and fry it

5. Add chopped tomatoes, chopped green capsicum, salt, sambar masala and mix together

6. Once the idlis are cooked, cut them into pieces add them to the above vegetable mixture and mix well

7. Serve hot with coconut chutney.

Quantity	Ingredients
1 cup	Soya Sakthi Soya Keema
1 cup	curd
½ cup	suji
3 tbsp	Refined oil
1/2 tsp	Mustard seeds
1/4 cups	Curry leaves
1 cup	chopped onions
1 cup	chopped tomatoes
½ cup	chopped green capsicum
Dry spices - salt, sambar masala

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 suji, curd and mix it (It should be thick)

3. Add salt, red chilli powder, chopped green chilli, chopped onions, chopped tomato, and grated carrot and mix it well.

4. Add cooked Soya Sakthi soya keema and coriander leaves and mix it

5. Take a pan and pour refined oil and pour batter in it. Flip the uttappam once it is cooked.

6. Serve hot with ketchup or mint chutney

Quantity	Ingredients
1 cup	Soya Sakthi soya keema
1 cup	suji
1 cup	curd
Salt as required
1/4 tsp	red chilli powder
1	chopped onion
1	chopped tomato
1 cup	grated carrot
2	chopped green chilli
Coriander leaves
2 tbsp	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 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
1 cup	Soya Sakthi Soya Keema
4 large	Beetroot Chopped
2	Pomegranate
1 tbsp	Lemon juice
2-3 tbsp	Honey
1 cup	frozen berries
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. Heat the oil in a pan/kadai and add the cumin seeds.

3. When the seeds crackle, add the urad dal and sauté till the dal turns light brown.

4. Add the ginger-green chilli paste and onions and sauté till the onions turn light brown in colour. Add the carrots and sauté.

5. Add the soya Keema, salt and lemon juice, mix well and cook while stirring occasionally.

6. Serve hot, garnished with coriander.

Quantity	Ingredients
3/4 cup	Soya Sakthi soya keema
1tsp	oil
1/2 tsp	cumin seeds (jeera)
1/2 tsp	urad dal
3/4 tsp	ginger-green chilli paste
1/2 cup	finely chopped onions and grated carrots
1 tbsp	lemon juice
Salt to taste
1 tbsp	finely chopped coriander

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

For the white sauce

1. Combine all the ingredients and place in a medium saucepan. Whisk until well blended.

2. Place on a low-medium flame and bring the mixture to a boil whisking all the time so it does not stick to the bottom.

3. Once boiling, reduce flame to low and cook for another 5 minutes, stirring constantly, until the mixture is thick. It should resemble pancake batter.

For the lasagne

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 seven to eight cups of water in a large wide pan. Add a little salt.

3. Slide in the lasagne sheets and cook till its firm and soft to bit. Drain and refresh.

4. Heat 2 tbsp of olive oil in another pan. Add soaked soya keema.

5. Add milk and let it cook. Add salt, mix and set aside.

6. Heat the remaining oil in another pan.

7. Add garlic and onion and sauté till translucent. Add tomatoes and cook till they turn pulpy.

8. Add tomato puree and cook for one more minute.

9. Remove from heat and add basil leaves and half the crushed red chillies and mix well.

10. Preheat the oven to 180°C.

11. Spread some of the prepared sauce in a baking dish. Place a few lasagne sheets so that the base is fully covered. Spread half the soya mixture over it. Top with half the tomato mixture. Top with half portion of white sauce. Place the remaining lasagne sheets over to cover the filling fully.

12. Repeat the above layers once taking care to end with the sauce layer.

13. Spread the grated cheese evenly over the sauce.

14. Sprinkle mixed herbs over the dish.

15. Place in the preheated oven and bake for at least 25 minutes or till the cheese layer is nicely golden browned.

16. Serve hot.

Quantity	Ingredients
For the white sauce
1 tbsp	all-purpose flour
1 tbsp	olive oil/butter
1 cup	milk
1 pinch	salt
Black pepper to taste
For the lasagne
1 cup	Soya Sakthi soya keema
8	ready¬made lasagne sheet
3 tbsp	olive oil
3 tbsp	milk
Salt to taste
3-4	garlic cloves, chopped
1	medium onion, chopped
3	medium tomatoes, chopped
½ cup	tomato puree
4¬5	fresh basil leaves
2 tsp	red chillies, crushed
½ cup	cheese, grated
¼ tsp	mixed herbs

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 Making Soya Snack
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