Soya granules kofta curry - (Non Fried)

 This is a modified meat ball curry that I saw in an issue of Good Housekeeping.  Non vegetarians can substitute the soya granules with minced meat.  I also used ready mixes wherever available.  So it seemed quite simple.

Ingredients:

For the kofta

Soya granules - 250 gms

Turmeric powder -1 tsp 

Egg - 1 - beaten ( you will need only half of it)

Bread - 2 slices, dipped in water and squeezed dry

Green chillies - according to taste- 1or 2 finely chopped

Garlic - 2 - finely chopped

Ginger - 1/2" finely chopped 

(or like I did, simply use ginger-garlic paste)

Coriander leaves - finely chopped

Mint - finely chopped ( few) - optional.

Salt to taste.

For the curry:

Onion - 1 chopped

Tomatoes - chopped

Ginger-garlic - paste 1 tsp

( I used an onion and also used Maggi Bhuna Masala - which has onion, tomatoes, ginger garlic )

Turmeric - 1/2 tsp

Coriander powder - 1/2 tsp

Salt to taste

Coconut milk - 3 tbsp ( I did not use it - but it would add to the taste)

First the faux meat balls:

Heat water.

Soak the granules in it for about 15 mins

Squeeze dry and keep aside.

Add all the other ingredients except the egg.

Once mixed well, slowly add just enough egg to bind the mixture.

The mixture should be moist but firm.

Make balls of the mixture and keep on a plate ( under the fan) for about 1/2 hour to dry out.

It is essential that the koftas do not disintegrate in the gravy. So to be on the safe side, after 20 minutes of 'drying', I just popped the plate into the microwave for a minute.

For the curry -

Heat oil, add onion, fry a while.

Add the Bhuna Masala or chopped tomatoes, ginger garlic paste and allow to simmer till it forms a thickhish gravy.

Add the masala powder and salt.

Slowly slide in the koftas.

Simmer, partially covered till the koftas are cooked.

At this point, you may add the coconut milk and remove from fire.

Garnish and serve.

                                  

It was good to taste. And what I especially liked was that it did not involve frying of the 'meat ball' and seemed a healthier option.

PS - Do something with the remaining beaten egg.

Shepherd's Pie - Vegetarian !!

Saw this on Cooking Isn't Rocket Science - Chef Manju Malhi.  And changed it to a vegetarian dish - if ever there was a Vegetarian Shepherd's Pie.  Also made in the microwave in this case.

Ingredients
Oil - 2 tbsp
Bay leaves2 
onion -1  finely chopped
green chillies -2  finely chopped
soya granules - 100   ( substitute with mince lamb for the authentic Shepherd's Pie)
carrot -1  peeled and sliced ( round pieces)
Salt to taste
Cumin  -1 tsp ground
Plain flour or maida - 25g
Stock300ml  (chicken stock for the non vegetarians)
Tomato purée - 1 tbsp
Potatoes -200 gm , peeled and boiled and mashed
Butter -15 gm 
Milk 4 tbsp
Cheese - 50 gm  grated

Soak soya granules in warm water for 10 minutes
Squeeze out water and keep.
Take a pan.
Heat the oil and add the bay leaves.
Add onion and fry awhile.
Add  green chillies and soya granules and the carrots.
Sauté 8-10 minutes .

Add the salt, cumin and flour and stir for a minute.
Add stock and the tomato purée.
The mixture will begin to thicken. Cook till it thickens properly.
Keep aside.

Add butter and milk to mashed potatoes.
Make a thick mash.

Grease an ovenproof dish.
Place the thickened soya mixture.
Spread the mashed potatoes on top and sprinkle the cheese.

Place in microwave for about 5 minutes.
 Once the dish is done. Cut the pie into slices and gently remove the portions onto a plate.

Spaghetti with faux meat balls

Ingredients:

Spaghetti - 100 gms

For the sauce

Garlic - 4 pods - dice

Pasta seasoning - 2 tbsps

Olive oil ( seasoned) - 2 tbsp

Onion - 2 medium

Tomato - 1 large ( dice fine)

Green chilies - 2 dice fine

Chillie powder - to taste

Salt to taste

Coriander leaves - for garnish

Cheese - grated for garnishing

For the 'meat' balls

Soya granules - 100 gms

Potato flakes ( optional ) 25 gms

Ginger-garlic paste - 1 tsp

Chillie powder - 1/2 tsp

Salt - to taste

Cornflour - 3 tbsp

Oil for deep frying

Slide spaghetti into boiling water. Add oil and salt and cook till al dente.

Drain the water and immediately immerse in or hold under cold water.

Keep aside

Prepare the soya balls

Soak the soya granules in warm water for 10 mins.

Drain and squeeze the granules well

Mix with the rest of the ingredients and a little water if required to bind

Make into small balls and deep fry till golden brown.

For the sauce

In a wok add olive oil

Add the garlic, onion, green chillies.  sauté .

Add the tomato, fry awhile
Add the tomato Purée
Crush the seasoning and add.
Also the salt, chilie powder, and simmer on slow fire till it thickens.

Slide in the 'meat balls' and allow to simmer and absorb the sauce.

Add a water a little at a time, if it thickens too much.

Remove from fire.

Serve spaghetti on a plate and spoon the sauce over it.

Garnish with coriander leaves and grated cheese and top it with seasoned olive oil if required.

Eat and enjoy.

Vegetarian Kheema ( Soya granules curry)

Soya has the texture of meat and therefore a meat substitute.  It is also a good source of protein.

Soya granules – 250 gms
Peas - 100 gms
Onions – 2 medium
Tomatoes – 2 medium ( or tomato puree )
Green chillies – 3 – chopped finely
Red chillie powder – to taste
Ginger –garlic paste – 1 tsp
Garam masala powder – ½ tsp
Dhania powder – 1 tbsp
Oil  – 2 tbsp
Ghee – 2 tbsp


Immerse the soya granules in warm water for about 15 minutes.
Squeeze and drain the granules
Rinse again if required with cold water .
The soya granules are ready for cooking.
Heat oil in wok
Add the onions, ginger garlic paste, green chillies and sauté well.
Add the tomatoes, continue sautéing
Add the peas and
Then the drained soya granules
Add the masala powders and a little water. Cook a while
Add the ghee and cover and simmer for about 10 minutes till the water and masalas are totally absorbed.
Add the garam masala and stir for a few minutes.
Remove from fire and serve hot with rotis.