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.

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

Broccoli Omelette | Healthy Recipes | Broccoli recipes | Broccoli and Egg | #simpleandyummyrecipes

Do you want your omelet to make healthier? Then try this broccoli omelet recipe. This is easy to prepare and protein-rich nutritious recipe too. Whenever I make an omelet, I will try to make sure it has some additional healthy factor included. So today it is broccoli, one of the super healthy green vegetables.

Broccoli Omelet is very easy to prepare and it is an excellent breakfast recipe. It is also perfect for brunch also. Serve this broccoli omelet with bread toast and milk.

More Omelet Recipes

• Mushroom Omelet
• Spanish Potato Omelet
• Paneer Omelet
• Karandi Omelet (Tamilnadu's famous omelet recipe using a ladle )
• Thai Mushroom Omelet

Preparation time: 10 minutes

Cooking time: 10 mins

Makes: 2 to 3 omelets

Ingredients:

• Broccoli - 100 gms
• Egg - 4 nos
• Onion - 1, finely chopped
• Chilli flakes - 1 tsp
• Pepper powder - 1 t 2 tsp
• Salt as required
• Oil - 2 tbsp

Method:

• Chop the broccoli into fine florets and keep aside.

• Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes.

• Allow it to cool and transfer it to a wide bowl.

• Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

• Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

• Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture to it and spread evenly.

• Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

• Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

broccoli omelet recipe with step-by-step pictures and video

Chop the broccoli into fine florets and keep aside. Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes. keep it aside and allow it to cool.

Transfer the broccoli to a wide bowl. Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture into it and spread evenly.

Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

Watch the Video Recipe here

Sorghum Dosa | Chola Dosai | Jowar Dosa | Dosa Recipes | Millet Recipes | #simpleandyummyrecipes

Sorghum Dosa recipe - an Indian pancake recipe made with sorghum, Black gram, and fenugreek seeds. Sorghum is called jowar in Hindi, Janna in Telugu, Jola in Kannada and cholam/solam in Tamil. Sorghum is a good source of dietary fiber, high in protein. It is also gluten-free and cholesterol-free millet. 

Stepwise pictures and Video recipe is below

Sorghum dosa is a healthy breakfast recipe accompanied by sambar and chutney. This is a very simple and healthy recipe made by preparing a batter of sorghum, rice, black gram, and fenugreek seeds & cooking it like pancakes.

Other Dosa recipes

• Instant Oats Dosa
• Adai Dosa
• Ragi Dosa
• Schezwan Egg Cheese Dosa

Preparation time: 1 Day

Cooking time: 5 mins

Serves: 2

Ingredients

• Sorghum / Cholam - 2 cups
• Raw Rice - ½ cup
• Black gram/ Urad Dal - ½ cup
• Fenugreek seeds - 1 tsp
• Water as required
• Salt as required

Method:

• Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

• Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

• Then transfer it to a bowl and add the required salt to it. Then mix with hand.

• Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

• To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

• Heat a dosa tawa and pour a ladleful of batter and spread evenly. Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

• Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Stepwise pictures of how to make sorghum dosa recipe:

Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

Then transfer it to a bowl and add the required salt to it. Then mix with hand.

Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

Heat a dosa tawa and pour a ladleful of batter and spread evenly.

Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

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👇

Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

• Boiled Black Chickpeas - 1 cup
• 2- Tomatoes, pureed
• 1 tsp Chili powder
• 1 ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• Salt to taste
• few Coriander leaves
• 1 tbsp Oil

Spices

• 1 Cinnamon stick
• 2 Cloves
• ¼ tsp Cumin seeds
• ¼ tsp Fennel seeds
• ¼ sp Pepper
• little Fenugreek seeds
• little Stone flower

To Make paste

• 8 - Shallots
• 4 - Garlic cloves
• 2 small Ginger pieces
• few Curry leaves
• spice ground powder ( ingredients listed above )

Method:

• Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

• To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

• Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

• Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

• After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

• Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

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

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here