WHAT IS SOYA ?
Soya/ Soy Bean/ Soya Bean is a type of legume, native to east Asia. Soy beans are considered to contain dietary minerals, physic acid and B vitamins.
WHY SOYA ?
Being a non vegetarian I can firmly say that soya is one of the best ingredients that can be used as a substitute for meat in vegetarian meals and is also very healthy and full of protein. The five recipes that I have shared here are not only delicious in taste but trust me you are also very filling and will not make you miss meat. However I do advice you to eat this protein in moderation as it contains good amount of physic acid and for some people it can be a bit heavy than usual to digest.
1. Tandoori stuffed Soya Naan
Ingredients
For the Stuffing
1/2 cup Soya keema
1 tsp ghee
1/4 tsp hing/ Asafoetida
1 chopped onion
1 chopped green chilli
2 tbsp chopped fresh coriander
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chaat masala
Salt to taste
For the dough
1/8 cup Milk
1/4 cup Curd
1/4 cup Water
1/2 tsp Baking Powder
1/2 tsp Oil
1 tbsp Jaggery
1 cup All purpose flour
1/2 cup Whole wheat flour
A pinch of salt
For the naan
Kasuri methi To top the naan
1/2 cup water to dab
Method
Step 1: Prepare the stuffing & let it cool once done
In a kadhai add ghee, once hot add hing and onions. Cook till the onions turn transparent then add soya keema and all the spices to it with salt, mix it well. Finish off with fresh coriander and mix well.
Step 2: Prepare the Dough
In a bowl first mix – water, milk, oil, curd, jaggery, salt and baking powder.
Then in a separate bowl add all purpose flour, wheat flour, pinch of salt & mix well.
Now, add wet mix to the dry mix & bring the dough together, now knead the dough for a good 10 mins if you want your naans to be crispy & soft to eat. Then brush oil on the surface of a bowl & transfer the dough into it, top it with some more oil so it doesn’t get dry & cover with a damped cloth. Rest the dough for an hour, once thats done, divide the dough into 4 equal portions and rest them for another 15 mins.
Step 3: Make the Naan
First make sure the tawa/pan is hot then splash some water onto it & it should immediately evaporate. Then to make each naan follow the following step: roll out the dough ball as shown in the video, put around 1.5 tbsp-2tbsp of the stuffing onto one half of the naan & press the stuffing then cover and seal with the other half of the naan & seal the edges. Make sure to dab the naan properly so there is no air. Now dab water onto one side of the naan & sprinkle kasuri methi, dab the kasuri methi making sure it sticks. Now properly wet the back side of the naan & put it on the hot tawa & carefully dab the naan again making sure it sticks to the tawa. Cook it for 10-12 secs as it is on tawa & then as shown in the video turn over the tawa onto the tawa on an angle & cook each side for 30 secs. Carefully take the cooked naan & brush some butter onto it. Repeat the same to rest of the naans & serve hot with sabzi/curry of your choice & enjoy!!
2. Soya kadhai Chaap without tomato
Ingredients
For Tadka
1 tbsp mustard oil
1 bay leaf
Pinch of hing
8 finely chopped garlic cloves
1 green chilli cut in half
1 roughly chopped onion
1/4 roughly chopped red bell pepper
1/4 roughly chopped green bell pepper
1/4 roughly chopped yellow bell pepper
For the cashew onion paste (soak the below mentioned ingredients in hot water for 30 mins, then blend to form a fine paste)
4 deseeded dried red chillies
10 cashews
1 roughly chopped onion
1 tbsp chopped coriander stems
For the spice mix (dry roast all the whole spices until fragrant, cool down then blend to a fine powder)
1 tsp whole white pepper
2 cloves
2 cardamom
1 tbsp jeera
For Marination of Soya Chaap (add all the mentioned spices in a bowl & mix until everything comes together)
250 gms Boiled & Diced Soya Chaap
1/4 cup besan
1 tsp kashmiri red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
A pinch of salt
2 tbsp water
To finish
1 tsp Kasuri methi
1 tbsp freshly chopped coriander
Method
In a kadhai add oil, once hot bay leaf, hing, garlic, green chilli & roughly chopped onion & cook until the onion turns translucent. Then add all the bell peppers and marinated soya chaap and cook for a minute as the soya chunks start to look a bit charred. Add the cashew onion paste, the spice powder we created, salt to taste, 1/4 cup lukewarm warm water and stir properly. Cook this on low heat until it releases oil, add kasuri methi and finish with fresh coriander!
3. Crunchy Focaccia Soya Sandwich
Ingredients
4 Slit & Flattened Soya
Oil for deep frying
For Coating the Soya patty
1/4 cup all purpose flour
1/4 cup cornflour
1/4 cup water
1.5 cups crushed cornflakes
Salt & black pepper to taste
1 tbsp minced garlic
For assembling the Sandwich
2 loaf Focaccia Bread
1/4 cup sliced purple cabbage
1 sliced onion
1 sliced tomato
1/4 cup iceberg lettuce
1/4 cup thinly sliced carrot
1/4 cup mayonnaise
American Mustard & ketchup as per preference
Method
First dust all the patties in all purpose flour then to create the slurry add cornflour & all purpose flour in a bowl, add salt, pepper, water and minced garlic to the same & give it a good mix.
Now in a bowl add crushed cornflakes & one by one first coat the patty in the prepared slurry and then in the cornflakes for that crunch. Let the patties rest for 2 mins meanwhile heat the oil. On medium flame fry the soya patties until golden brown.
Last and the most important step is to assemble the sandwich. Cut the focaccia loaf in half as shown in the video and separate the top & bottom. Now on the bottom part first spread mayonnaise then add lettuce, cabbage, carrot and top it with the Crunchy soya Patty, add onions tomatoes and drizzle mustard and ketchup all over it. Close the Sandwich, cut in 4 pieces and enjoy!
4. Soya Seekh Kebab
Ingredients
1 cup Soya chunks soaked in hot water
2.5 cups bread crumbs
1 tbsp ghee
Salt to taste
1 chopped green chilli
2 tbsp chopped coriander
1 tbsp ginger garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp aamchur powder
1/2 tsp red chilli powder
1 whole finely chopped onion
8 chopsticks ( soak chopsticks in hot water for 15 mins before using)
Ghee to roast the kebab
Method
In a mixer/blender add soya chunks & blend the into a fine keema. To this add rest of the ingredients (ghee, green chilli, bread crumbs, onions, ginger garlic paste, coriander, all the spices & salt), now give your blender a quick mix, just do it on pulse once as we want the veggies to stay coarse.
Transfer mixture to a bowl & mix well. One by one on each chopstick prepare the kebabs as shown in the video and then roast them until golden brown on a hot tawa.
Serve these kebabs with roomali roti, green chutney & sliced onion rings.
5. Vegan Soya Rice paper roll
Ingredients
12 sheets of Rice Paper
Water to soak rice paper
1 cup soaked soya granules ( soak 1/2 cup soya granules in hot water for 10 mins & rinse)
2 finely sliced spring onions
1 tbsp ginger + garlic paste
2 tbsp soy sauce
Salt to taste
1/2 tsp black pepper
Can add 1 sliced green chilli
1 tbsp hot oil (preferably sesame oil )
Method
Step 1: Prepare the filling
In a bowl add the soya granules, salt, pepper, black pepper, soy sauce, spring onions, ginger garlic paste & top it with hot oil. Mix it well & keep aside.
Step 2: Prepare Each Roll following the same
First soak each rice paper in water for 10-15 secs, you will notice it has gone soft.
Now carefully transfer it to a surface (preferably a wooden board, will be easy to pick up), take around a tbsp of the soya filling & put it close to one of the sides leaving at least 2-3cm on the edge. Carefully tuck in the filling like shown in the video & seal. Prepare all the 12 rolls & make sure to cover with damp cloth as you wouldn’t want it to get dry.
Step 3: Bake/ Air Fry
I advice you to bake these or air fry as rice paper can be hard to work with. Brush the baking sheet/ air frying tray with oil & then transfer the rolls onto it.
Bake for 10-15 mins in a pre heated oven at 180 degree Celsius or Air Fry for 10-12 mins at 250 degree celsius. Enjoy Hot with yummy sweet, spicy & sour dipping sauce.
