Easy High Protein Soya chunks Recipe For Weight Loss | Soya Chunks Gravy | Meal Maker Gravy | Gravy for Chapathi

Soya chunks gravy is a side dish recipe made using soya chunks also called as meal maker, soya nuggets, or soya wadi. Soya chunks is a excellent source of protein and it is fat free, making them ideal for weight management and heart health. They are also rich in iron, calcium, and fiber. It is a plant based protein, hence it is an excellent protein source for vegetarians and vegans.

Learn to make Soya Chunks Gravy with step by step pictures. Soya chunks gravy is an easy to make side dish recipe and it is quite popular in India and it is often served with chapathi, roti and rice. This also goes very well with the pulao and even for dosa.

Soya chunks gravy recipe | Meal maker gravy recipe and a video recipe for your easy understanding and learning.

Course :Side dish

Cuisine :Indian

Preparation Time : 20 mins

Serves :2

Ingredients

• 1 cup Soya chunks / Meal maker
• 1 Cinnamon
• 3 Cloves
• ½ tsp Fennel seeds
• 2 Onion, chopped
• 2 Tomatoes, pureed
• 1 tsp Ginger Garlic paste
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• ¼ tsp Cumin powder
• ¼ tsp Garam masala
• 2 tbsp Curd
• 1 tbsp Oil
• Curry leaves
• Coriander leaves
• Salt as required

Method

• Boil 1 litre of water in a saucepan. Add 1 tsp salt and the soya chunks. Boil for 3–4 minutes on high heat, then turn off the heat.

• Strain the soya chunks and rinse them well with cold water. Squeeze out the excess water and keep them aside.

• Heat 1 tbsp oil in a wok or kadai. Reduce the flame to very low and add turmeric powder and chilli powder. Give it a quick stir.

• Add the soya chunks and roast for 3–4 minutes on medium heat. Transfer them to a plate and keep aside.

• In the same kadai, add 2 tbsp oil. Once hot, add fennel seeds, cinnamon and cloves. Fry for a few seconds.

• Add the chopped onion and a little salt. Sauté until the onion turns golden brown.

• Add ginger-garlic paste and sauté for 2 minutes.

• Add the pureed tomatoes and mix well. Cover and cook until the raw smell of the tomatoes disappears.

• Open the lid and give it a good stir. Add chilli powder, coriander powder, cumin powder, garam masala and salt. Mix well.

• Add ½ cup water and mix well. Cover and cook until the oil separates from the masala.

• Add the curd and mix well to combine. Then add the roasted soya chunks and mix gently.

• Add 3 cups of water, green chilli and a few curry leaves. Mix well and bring the gravy to a boil.

• Cover and cook until the gravy thickens to your desired consistency.

• Finally, add chopped coriander leaves and mix well.

Chow Chow Chutney | Chayote Squash Chutney | Merakai Chutney

An easy vegetable chutney recipe with chow chow that pairs well for idli and dosa. This is a perfect recipe for the busy weekday mornings. It is a very healthy chutney recipe. It also goes very well with hot steamed rice mixed with ghee or gingelly oil.

Many of us will avoid or never buy or eat this vegetable. But when we make chutney with this chow chow vegetable, it tastes yummy and no one will ever know that you have prepared a chutney with this vegetable.

Ingredients

• Chow Chow / Chayote Squash - 1
• 1 tbsp - split Bengal gram
• 1 tbsp - Black gram
• 3 - Dry Red Chillies
• 1 - Onion, chopped
• 10 cloves of Garlic
• few Curry leaves
• 1 - Tomato chopped
• small piece of Tamarind
• 2 tbsp - grated Coconut
• Salt as required
• 1 tbsp - Oil

For Tempering

• 1 tsp - Oil
• 1 tsp - Bengal gram
• 1 tsp - Mustard seeds
• 1 - Dry Red Chilli
• few Curry leaves

Method:

• Peel and chop the chow chow roughly and keep aside.

• Heat 1 tbsp oil in a heavy pan or kadai. When hot add Bengal gram, black gram and dry chillies and fry until light brown. 

• Next add chopped onion, garlic, curry leaves and saute till onion become translucent.

• Then add the tomatoes and salt as required. Cook till the tomatoes become soft and mushy.

• Next add a small piece of tamarind and saute for a minute.

• Then add the chopped chow chow pieces and give a mix. 

• Add 2 cups of water and mix well.

• Cove and cook the vegetable for 15 mins on medium heat or till the vegetable gets completely cooked.

• When vegetable gets cooked add curry leaves and coriander leaves and mix well.

• Finally add the grated coconut and mix well. Cook for 2 mins on medium heat and turn off the heat.

• Allow it to cool and grind to a smooth coarse paste with little water( if needed only add water ) and transfer this chutney to a bowl.

For tempering

• Heat 1 tsp oil in a small frying pan, when hot add Bengal gram and mustard seeds and allow it to splutter.

• Then add the dry red chilli and curry leaves and turn off the heat. Add the tempering to the chutney and mix well. Serve with idli and dosa. 

Check the Video Recipe here

Tomato Rasam recipe with Homemade Rasam Powder | Thakkali rasam | Rasam recipes | #simpleandyummyrecipes

Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.

Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.

For this recipe, use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally, rasam is known for its digestive properties and for preventing the formation of gas. If you are a non-veg lover, then try this rasam recipe with any fish fry. Rasam rice and fish fry ! What a combo, right? Hit the like button if you like this combo. 

Tomato Rasam / Thakkali Rasam with step-by-step pictures and video recipes

Preparation Time: 15 mins

Cooking Time: 10 mins 

Serves: 3

Ingredients:

• Tomatoes - 3
• Asafoetida - ¼ tsp
• Tamarind - small gooseberry sized
• few Curry leaves
• few Coriander leaves
• Salt as required
• Oil - 1 tbsp

To make Rasam powder

• Split Pigeon Peas - 1 tbsp ( Toor Dhal )
• Coriander seeds - ½ tsp
• Cumin seeds - ½ tsp
• Pepper - ½ tsp
• Fenugreek seeds - 1/8 tsp
• Dry Red chili - 1
• Garlic - 3 cloves
• Few Curry leaves

Method:

• First, soak tamarind in ½ cup of water and keep aside.

• Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

• Heat a heavy-bottomed pan and add all the spices one by one, as mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

• Next, heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

• Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

• Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

• Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

• Next, add 1 ½ tbsp of prepared rasam powder and mix well.

• Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

• Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

• Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Step-by-step pictures of how to make Tomato Rasam / Thakkali Rasam

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Next heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Watch the video Recipe here

Mushroom Thokku for Chapathi, Rice , Dosa | Kaalan Thokku | Mushroom Recipes | Mushroom Curry | Mushroom side dish | #simpleandyummyrecipes

Looking for a simple side dish with mushrooms that can be made in 15 to 20 minutes, then this mushroom thokku recipe is very easy to make. Mushroom Thokku is an easy recipe; you can prepare multiple recipes with this one thokku. It makes a quick side dish for tiffin recipes like dosa, poori, and chapati and also a quick side dish for rice. Sometimes I even mix this thokku with the cooked rice and viola lunch box recipe is ready 😊. Also, you can prepare restaurant-style mushroom dosa with this thokku. 

If you are a mushroom lover, I have a lot of Mushroom Recipes on my blog. About this mushroom thokku recipe ( kaalan thokku ) use well-ripened tomatoes for the best result. Make this mushroom thokku recipe and use it in multiple ways.

Mushroom Thokku | Kaalan Thokku with step by step pictures and video recipes

Preparation Time: 10 mins

Cooking time: 20 mins

Serves: 2

Ingredients:

• Mushroom - 200 gms, chopped
• Onion - 2 med-sized, finely chopped
• Tomato - 2, large-sized, finely chopped
• Green Chili - 1
• Ginger Garlic paste - ½ tbsp
• few Mint and Curry leaves
• Chili powder - ½ tsp
• Coriander powder - 1 tsp
• Turmeric powder - ¼ tsp
• Garam masala - ½ tsp
• Curd - 1½ tbsp
• Coriander leaves - ¼ cup
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

• Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

• Add mint and curry leaves and saute for a minute on medium heat.

• Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat. 

• Next, add the spice powders and salt. Mix well.

• Then add ¼ cup of water and mix well. 

• Cover and cook on medium heat till oil separates for 10 mins.

• After 10 mins open the lid and give a good mix.

• Now add curd and mix well to combine.

• Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture.

• Cover and cook the mushroom for 3 mins on medium heat.

• After 3 mins open the lid and cook the mushroom for another 5 mins.

• Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Step by step pictures of how to make mushroom thokku / kaalan thokku

Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

Add mint and curry leaves and saute for a minute on medium heat.

Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat. 

Next, add the spice powders and salt. Mix well. 

Then add ¼ cup of water and mix well. Cover and cook on medium heat till oil separates for 10 mins.

After 10 mins open the lid and give a good mix. Now add curd and mix well to combine.

Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture. Cover and cook the mushroom for 3 mins on medium heat.

After 3 mins open the lid and cook the mushroom for another 5 mins.

Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Watch the video Recipe here

Taro Root Fry | Arbi Fry | Seppankizhanghu Fry | Simple and Yummy Recipes

Taro Root, Arbi, or Seppankizhanghu fry ( in Tamil ) is a simple side dish made with spices and masala powders. This arbi fry goes very well with curd rice; one can also serve sambar rice and variety rice. This is a super simple recipe where arbi is first boiled and then mixed with spices and pan-fried. 

Are you bored of the same potato fry recipe, then try this taro root fry/ arbi fry/ seppankizhanghu fry. It makes a great rice side dish for rice with sambar, dal, rasam, and curd.

Taro root fry / Arbi fry / Seppankizhanghu fry with step-by-step pictures and video recipe

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 3

Ingredients

• Taro Root / Arbi / Seppankizhanghu - 500 gms
• Oil - 3 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprig

Masala Mix

• Red Chili powder - 3 tsp
• Coriander powder - 2 tsp
• Turmeric powder -  ¼ tsp
• Garam masala - ½ tsp
• Bengal gram flour - 2 tsp
• Rice flour - 2 tsp
• Corn flour - 2 tsp
• Asafoetida - ¼ tsp
• Salt as required
• few Curry leaves

Method:

• Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

• After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

• In a small bowl add all the ingredients mentioned under " masala mix". 

• Mix all the masala powders together and keep them aside.

• Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

• Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

• Then add the chopped taro root pieces and mix well with the oil.

• Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.

• Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Step-by-step pics of how to make Taro root fry / Arbi fry / Seppankizhanghu fry

Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

In a small bowl, add all the ingredients mentioned under " masala mix". Mix all the masala powders together and keep them aside.

Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

Then add the chopped taro root pieces and mix well with the oil.
Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.
Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Watch the Video Recipe here