Skip to main content

Soya Chunks Bhurji/Soya Matar Bhurji



For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.
Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.






                                                                      
                                                            
                                        Soya Chunks Bhurji/Soya Matar Bhurji

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes
   Serves 2(generously)


  Ingredients




  
Ingredient
Quantity
Soya chunks
1/2 cup
Green peas/pattani(fresh or frozen)
1/2 cup
Onion( finely chopped)
1 (medium size)
Ginger&garlic paste
2 tbs
Tomato(finely chopped)
1(medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2-3/4 tsp
Coriander powder/dhaniya podi
1 tsp
Garam Masala powder
1/4 tsp
Salt
1 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves(chopped)
1 tbs
Lemon juicie
2 tsp
Oil
1 tbs

 
  
   Method 
  • Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.

  • Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
  • Add the chopped tomato cook it for a while,then goes in the frozen green peas,spice powders and salt.
  • Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.Now add the pulsed soya chunks.
  • Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves,squeeze the lemon juice and put off the flame.Mix it gently.

  • Serve it along with rice or roti.


  • Onion needs to be chopped finely.
  • Drain the water completely and squeeze the soya chunks to remove excess water.
  • Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
  • Veggies such as finely chopped carrot,beans also can be used along with green peas.
  • The green peas can also be cooked in the MW for 2-3 minutes.


Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more