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.

Paneer Ghee Roast recipe | paneer recipes | paneer ghee roast recipes with step by step pictures | Simple and Yummy recipes

Paneer ghee roast is a Mangalore-style paneer side dish that can be served either as a starter or side dish for roti, ghee rice, neer dosa, etc., It is a vegetarian version of the most popular Mangalorean chicken ghee roast recipe. Check here for the 👉 Chicken Ghee roast recipe.

Usually paneer ghee roast is dry and served as a starter recipe. But one can make a slightly thick gravy by adding water to serve as a side dish for roti, chappati, naan, etc.,

Two types of chilies are used for this recipe one for the flavor and the color. The Byadagi chilies used here in this recipe determine the flavor of this recipe and also gives a beautiful red color and aroma to this paneer ghee roast recipe. The other one is for the spice level.

Scroll down for 👇

Paneer ghee roast recipe with step-by-step pictures and video

More Paneer Recipes

• Paneer Spinach Bites
• Paneer Lababdar
• Paneer Omelette
• Paneer Hyderabadi
• Paneer Fingers
• Dhaba Paneer Masala
• Kadai Paneer
• Schezwan Paneer
• 15-Minute Panner Curry

Preparation time: 5 Mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• 200 gms - Paneer
• 1 tbsp Coriander seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• tsp Fenugreek seeds
• 5 - Byadagi Chilies
• 3 - Dry red chilies
• 4 - garlic cloves
• Small piece of Ginger
• 1 tbsp Curd
• 1 tbsp Tamarind water
• ¼ to ½ tsp Jaggery
• 2 tbsp Ghee
• Curry leaves few
• Coriander leaves few
• Salt as required

Method:

• Cut the paneer into cubes and aside.

• Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

• Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. grind to a fine paste by adding little water. Keep aside.

• Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both sides till golden brown. keep aside.

• Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

• Next, add the fried paneer cubes and mix well to coat with the masala.

• Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Paneer ghee roast recipe with step-by-step pictures and video

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. 

Grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both 

sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Then add curry leaves and salt as required. 

Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Watch the Video Recipe here

The Best Homestyle Chicken Masala Recipe| Chicken Masala Recipe | Tasty Chicken curry recipe | #simpleandyummyrecipes

Chicken masala recipe is a dry or semi-dry Indian chicken curry recipe. It is one of the easiest and most tasty chicken curry recipes made in a kadai in under 30 minutes. It is not only easy to make but it tastes most delicious. You can serve this chicken masala recipe with rice, chapati, naan, roti, biryani, etc.,

Scroll down for stepwise pictures and video recipe

This chicken masala recipe can be made with simple ingredients easily available in your pantry. It is made with onion, tomato, and with some basic spices. This chicken masala recipe tastes similar to the restaurant-style chicken masala recipe.

There are many versions of making this chicken masala recipe. Here I'm sharing the recipe of how we will make this at my home. You can make this chicken masala recipe as a gravy consistency. Just add water or coconut milk to get the gravy consistency.

Other popular chicken recipes

• Hyderabadi Chicken
• Chicken Chops
• Chettinad Chicken Pepper masala
• Spicy South Indian Chicken Curry
• Chicken pakora
• Chicken Kurma
• Chicken Keema
• Chicken Ghee Roast
• Boneless Pepper Chicken
• Pichi Potta Kozhi

Ingredients:

• Chicken - 600 gms
• Onion - 2, chopped
• Tomato - 3, chopped
• Ginger Garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Green Chili - 2
• Chili powder - tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Garam masala - 1 tsp
• Pepper powder - 1 to 2 tsp
• few Curry leaves
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

• Next, add the onion and curry leaves and saute till translucent.

• Add the ginger garlic paste and saute till the onion turns light brown in color.

• Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

• Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. Cover and cook till the raw smell goes off and the oil separates.

• After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

• Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

• After 15 mins open the lid and give a mix. Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat

• Serve with biryani, chapati, naan, roti, rice, etc.,

Stepwise pictures of how to make chicken masala recipe

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. 

Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix.

Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat. Serve with biryani, chapati, naan, roti, rice, etc.,

Watch the Video Recipe here

Pressure Cooker Chicken Gravy | Cooker Chicken Gravy Recipe | Chicken curry in Cooker | #simpleandyummyrecipes

Chicken Curry/ gravy made in the pressure cooker - an Indian chicken curry recipe made in a pressure cooker in just 30 minutes. This is a quick and easy chicken curry recipe. This recipe is perfect for beginners.

Stepwise pictures and Video recipe is below

This chicken curry recipe is just a three-step process. Marinate the chicken, make the sauce/paste, put everything together in the pressure cooker, and cook it. You will get a tasty and delicious chicken curry/gravy in no time. Also, the highlight of this recipe is it doesn't require laborious chopping.

I have used chicken with bones. It tastes great. But you can substitute chicken thigs, boneless pieces, or drumsticks. This one chicken curry/gravy recipe goes very well with roti, rice, idli, dosa, biryani, etc.,

Other Chicken Recipes

• Chicken Ghee Roast
• Chicken Keema
• Chicken Chettinad
• Hyderabadi Chicken Curry
• Chicken Kurma
• Chicken chops masala
• Chicken Pakora/pakoda

Preparation time: 5 mins

Marination time: 30 mins

Cooking time: 30 mins

Serves: 3

Ingredients:

• Chicken - 600 gms, cut into small pieces
• Cinnamon - 1 stick
• Cloves - 4
• Fennel seeds - ½ tsp
• Salt as required
• Oil - 2 tbsp

To Make the paste:

• Onion - 1, chopped
• Tomato - 2, chopped
• Green Chili - 1
• few Mint leaves
• few Coriander leaves
• few Curry leaves

To Marinate

• Curd - 2 tbsp
• Ginger Garlic paste - 1 tsp
• Red Chili powder - 1 tsp
• Pepper powder - 1 tsp
• Turmeric powder - ¼ tsp
• Salt - 1 tsp

Method:

• In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ". Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

• Next grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

• Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

• Next, add the ground paste, ¼ cup of water, and little salt. Mix well and cover and cook for 10 mins and till oil separates on medium heat.

• Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

• Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

• When the pressure goes down open the lid and give a good mix and switch on the heat again.

• Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

• Add curry leaves to it and gently mix the gravy and switch off the heat.

• Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Stepwise picture of how to make chicken curry in the pressure cooker

In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ".

Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

Next, grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

Next, add the ground paste, ¼ cup of water, and little salt. 

Mix well and cover and cook for 10 mins and till oil separates on medium heat.

Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

When the pressure goes down open the lid and give a good mix and switch on the heat.

Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

Add curry leaves to it and gently mix the gravy and switch off the heat.

Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Watch the Video Recipe here

Kongunadu Pacha Payaru Kadayal | Mashed Green gram curry | Green Moon Dal mash | #simpleandyummyrecipes

Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice.  It is usually served with plain white rice and ghee. But it can be served it with chapati also.

Kadayal is a Tamil word for mashing the cooked ingredients together. We use wooden masher and deep vessel to mash the ingredients. Kadayal / mashing is a cooking technique widely used in Tamil cuisine.

Rice and kadayal recipe is one of the most comforting food. At my home, we make pacha payaru kadayal, kollu kadayal, kathrikkai kadayal, keerai masiyal. In English, they are called Mashed Green gram curry, Mashed Horse gram curry, Brinjal curry, and Greens curry.

More recipes from kongunadu cuisine

• Arisi paruppu sadham ( Lentil Rice )
• Selavu Aracha Kuzhambhu
• Kachayam - sweet recipe
• Kollu Kadayal - Horse gram mashed
• Sandhagai - Idiyappam
• Brinjal Kadayal for idli and dosa
• Adai Dosa

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

• Green gram - 1 cup
• Cumin seeds - 1 tsp
• Dry Red chili - 3 nos.
• Shallots - 10 to 15, chopped
• Garlic - 10 cloves, chopped
• Tomato - 3, chopped
• Turmeric powder - tsp
• Salt as required
• Oil - 2 tbsp

For tempering

• Oil - 1 tbsp
• Cumin seeds- 1 tsp
• Shallots - 5, chopped
• Garlic - 3 cloves, crushed
• few Curry leaves

Method:

• Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown. 

• Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

• Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

• Next add dry red chili, and shallots and saute till the onion turn translucent.

• Then add the chopped garlic cloves and saute for 2 mins on medium heat.

• Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

• Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

• Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

• For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.

• Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

• Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Stepwise pictures of how to make pacha payaru kadayal recipe / green gram mash

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter. Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Watch the Video Recipe here👇