Soyachunks-Aloo-Matar Masala

When I was in India, I never liked the taste or the texture of soy chunks (meal maker). Even after coming the U.S., the tried cooking with them once before and I didn’t like it. But after tasting soy meat and soy burgers and seeing recipes on other blogs, I decided to try our good old Nutrela soy chunks. Just to be on the safe side with the texture I bought mini chunks instead of the regular ones and I loved the way this dish turned out.

I took an easy route and made Soy chunks-matar masala recipe printed right on the box, with the only exception that I added potato to it. If you don’t buy nutrela brand soy chunks, here’s the recipe for you.

Ingredients:
Soy chunks – 1 cup (boiled as per package directions)
Potato – 1 large chopped
Peas – ½ cup (I used frozen, thawed peas)
Onion – 1 medium chopped
Tomatoes – 2 medium chopped
Ginger+garlic paste – 1 tsp
Red chili powder – 1tsp
Garam masala – ½ tsp
Salt – to taste

Method:

• Fry the onions in 1 tsp of oil till lightly browned. Remove from heat, when cooled, grind into a paste.
• Fry the boiled chunks in 2tsp of oil, till slightly browned on all sides.
• Heat 1tbsp of oil in a pan, add ginger+garlic paste, onion paste and fry for 2 minutes. Add chopped potatoes and ¼ cup of water, cover and cook for 5 minutes or till the potatoes are just tender.
• Add tomatoes and cook covered for 5 more minutes.
• Add red chili powder, garam masala, peas, soy chunks and season with salt. Add some water if you want more gravy. Cook for another 5 minutes, garnish with coriander and serve with rice or chapathis.

We had our soyachunk curry with home-made naan. I will post the recipe on 16th October for World Bread day (event hosted by Zorra).

Broccoli-Edamame Saute

I dont have anytime to cook our lunch in the morning. I usually make more the night before and pack it up for lunch the next day. But some days after a long day at work, when it is almost impossible to get the dinner on the table, there is no way I can even think about lunch for the next day. On top of that, both of us work in industrial areas where there are nothing around in walking distance and will have to drive at least 10 minutes to get to the nearest Wendy's (where there are practically no vegetarian items on the menu except for yogurt w/granola and french fries).

So anyway this week, on one of my dog-tired days, I made this quick and easy edamame saute. I had chopped onions (left over from the day before) in the fridge and I used frozen broccoli, corn and edamame (fresh soybeans). All I had to chop was one tomato and that was easy.

Ingredients:
Broccoli florets - 1 cup
Corn kernels - 1/4 cup
Shelled edamame - 1/4 cup
Onion - 1/4 cup chopped
Tomato - 1 medium chopped
Lemon juice - 1tbsp
Cumin powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Red chili powder - 1/2 tsp
Salt - to taste

Method:

• Heat 2 tsp oil in a pan, saute onions till transparent and slightly pink.
  
• Add broccoli, corn, edamame (thawed if using frozen), saute for 5 minutes.
• Add tomatoes, cumin, chaat masala, chili powder and salt. Saute for another 5 minutes, dont let the tomato get mushy.
• Remove from heat, add the lemon juice and mix well.

Pack it up in your lunch box, warm it at work and enjoy.

Note: After reading Mythili's post track your wealth, I realized that we should be eating more fruits and vegetables. So this is a great way to enjoy your energy packed veggies especially edamame and broccoli.

World Bread day

October 16^th is World Bread day and Zorra of 1x umruehren bitte is hosting a blog event on this occasion. I didn’t know about this event until Zorra sent me the invitation and asked me to spread the word.



This is what Zorra wants from all of us on the 16^th.

Bake a bread with or without yeast, use sourdough, experiment with different flours, add some seeds… It's up to you! Let us also know which is your favorite bread, your "bread habits" and how much bread you consume. You never have baked a bread before? Well, give it try! It's easy and once you have this smell of your own fresh bread in your kitchen, there is no way back. If you have no time to bake a bread, you can buy one at your favorite bakery and write about the bread and also the bakery.

This is how you can participate:

• Bake or buy a bread, take pictures (if possible) and blog about it on Monday, 16th October 2006 (feel free to write your post in your mother tongue)
• Send an email to kochtopf(at)gmail(dot)com including
  

- your name
- your blog's name and your blog's URL
- the recipe name and the post's URL
- your hometown/region and country

I have confirmed with Zorra that Indian breads (Chapathis, Naans etc) are all welcome. She wants as many international recipes as possible. So guys, turn on your ovens or tawas and bring those delicious breads to the table on the 16^th of October.

Egg and Lentil Curry

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served at almost every meal with rice or bread.

This Egg-lentil recipe is from my 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

Ingredients:
Red Lentils (Sabut Masoor dal) - 1/2 cup
Eggs - 6, boiled
Cloves - 3
Black peppercorns - 1/4 tsp
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Garlic cloves - 2, crushed
Ginger - 1" piece
Curry paste - 2 tbsp
Chopped tomatoes - 14 oz. can
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Vegetable Stock - 3 cups
Water - 3/4 cup

Method:

• Put the lentils in a large, heavy pan and add the stock. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. I usually cook my lentils in the pressure cooker for about 4 whistles. Quick and easy.
• Heat 2 tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add the onion, chilies, garlic and ginger and cook for 5-6 minutes, stirring frequently.
• Stir in the currypaste and fry for 2 minutes stirring constantly. Add the tomatoes, sugar and water and simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
• Add the boiled eggs (I make 4 vertical cuts around the egg), lentils and garam masala. Cover and simmer for 10 more minutes, then serve, garnished with cilantro.