Soya Chunks Roast

Recipe No: 240
Soy Chunks are one of the best protein substitutes for vegetarians. This is a byproduct from the extraction of Soy Bean Oil and hence a fat free substance. The trick in making delicious Soya chunks is to get rid of the processed flavor by soaking in boiling Water and squeezing them thoroughly.

Ingredients                                     Serves 3

• Dry Soya Chunks…………3/4 Cup

To Grind

• Shallots……………………….3 big sliced
• Ginger Garlic Paste………1 Teaspoon
• Red Chilly Powder….…….1/2 Teaspoon
• Coriander Powder……...…1 Teaspoon
• Turmeric Powder………….1/4 Teaspoon
• Pepper Powder……………..1/4 Teaspoon
• Garam Masala Powder….1/2 Teaspoon
• Vinegar………………….…….1 Teaspoon
• Salt as needed

To Saute

• Coconut Oil………………….2 Tablespoons
• Ghee…………………………...1 Teaspoon
• Onion sliced thin…….…….1 cup
• Curry Leaves……………….2 Sprigs
• Coconut Milk…….…………3 Tablespoons
• ½ teaspoon Coconut Oil, ¼ teaspoon Garam Masala Powder and a sprig of Curry Leaf to sprinkle on top.

Method of Preparation

1. Heat 6 Cups of Water in a pan. When boiled, add the dry Soya Chunks and let it boil for about 3 minutes. Off the heat and let it stay closed for ½ hour.
2. Drain the Soya Chunks and wash them in cold Water. Squeeze thoroughly and repeat this washing in cold Water and squeezing the Water out for at least 3 times. Keep the washed and squeezed Soy chunks aside till ready to be used.
3. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste.
4. Marinate the prepared Soy Chunks with half of the ground paste. Keep the rest for later use.
5. Heat a tablespoon of Oil in a pan on medium high heat and shallow fry the marinated Soy Chunks for about 5 minutes or till it starts to brown here and there. (This will take some time as the Water in the Soy Chunks will ooze out before getting brown.)
6. Take the Soy Chunks out of the pan and add the rest of the Oil and Ghee.
7. Add Onion and Curry Leaves; saute till the Onion is slightly browned.
8. Add the left over ground mixture and saute on medium heat for 5 minutes stirring constantly. (This step will decide the color of the Roast.)
9. Add ½ Cup Water and the fried Soy Chunks and stir continuously till all the Water is absorbed. Add more Salt if needed at this stage.
10. Add Coconut Milk and continue sauteing till the liquid part is all absorbed and the roast is kind of dry.
11. Sprinkle 1/2 teaspoon Coconut Oil, ¼ Teaspoon Garam Masala Powder and a sprig of Curry Leaf on top of the roast; switch off the heat and let it sit covered for 20 minutes before serving it warm with Rice or Chappathi.

Notes:

• Soy Chunk is like a sponge and hence you have to squeeze the Water out of the Chunks thoroughly in order for them to absorb the flavors from the recipe.
• Don’t add more than a tablespoon of Oil when you fry the marinated Soy Chunks as it will absorb almost all the Oil no matter how much you put.
• Frying the Soy Chunks first will take away most of the Water out so that it can absorb the flavors from the gravy; so don't avoid the shallow frying step.
• Fried Coconut pieces will be a great addition in this recipe.
• Some brands of Soy Chucks  are really big; in that case, do cut them into two.

 


Make it, enjoy the deliciousness and 
serve it to your family with love…