Soy Chunks Biryani (Meal Maker)

Soy Chunks Biryani:

“Nutella…or Nutrella… Eating Soy is like Eating Eraser…” a weird feeling on S’s face... Eating Eraser, what kind of comparison ...I tried hard to control my laugh.…simply admired S naughtiness...but yes, its so true… S is not alone. There are many people who hate eating Soy. Ofcourse why does any non-vegetarian eat Soy?? S has a point. J J Ofcourse, Soya is Vegetarian food. Pure Vegan. 100% high in protein.  I remember one of my visit to a Chinese restaurant with my friend, who is a pure vegetarian by religion. Its pure 100% vegetarian Chinese restaurant, which all the items made with Tofu or Soy or Sea weed… Interesting ingredients.. Interesting Menu like Phish and Chips.. is Tofu made in shape of fish and then chips… Kung Pao Schiken is Soy nuggets in Kung Pao Sauce… Well…taste was so good…so no comments. But still I don’t understand how my 100% vegetarian friend religiously eat KungPao Schiken…J J J anyways…coming back to my Soy curry… sometimes I too use  Soy as healthy option. Or for a change. I add in Vegetarian curry, and also I add with vegetables for vegetable biryani. Today my recipe with Soy Chunks is Biryani. Many people don’t like Soy because its chewy, with very different aroma infact it’s kind of rubber aroma ..hahaha…simply remembering  S’s face and smiling still... Well…There is a way to reduce the smell of Soya chunks.

Tip: Wash the soy chunks in cold water. Soak Soya Chunks in cold water for 30 mins. After soaking in water, soya chunks increase the size. Squeeze the water from soya by using hand or by placing in a dry towel. Fully drain the water and put into a separate bowl of water. let it sit for two minutes and squeeze the water again. Repeat the steps for two or three times to get rid of the smell. Squeeze the soya and remove the water, and soya chunks are ready to cook.
Tip 2: Wash and boil Soy chunks in water for 10 mins. Drain and soak soy chunks in cold water for 5 mins and squeeze out the water. repeat for two or three times to get rid of the smell.

This recipe is a traditional biryani recipe with adding soy chunks in it.
Preparation Time: 30 mins
Cooking Time: 30 mins

Ingredients:
Basmathi Rice – 2 cups (Wash, rinse and soak in water 30 mins before cooking)
Soy chunks (Meal maker) – 15 in number or half a cup
Peas –  a small cup (Option)

Ginger Garlic Paste – 2 spoons

Canola Oil -4  tablespoons
Onion – 1, chopped into small cubes
Fresh Mint leaves – 1 small cup, wahsed, chopped finely
Fresh Cilantro – ½ small cup, washed, chopped finely
Tomato – 1 small- washed, cut into small pieces
Curd / Yogurt – 1 spoon

Caraway seeds/ShahZeera – 1 tbsp
Fennel Seeds – ½ Spoon
Bay leaves – 1 or 2
Green cardamom – 1

Ghee – 1 tbsp
Cinnamon Stick – 1
Cloves – 2

Black Cardamom – 1  (Optional)
Star Anise – 1 (Optional)
Mace – 1 (Optional)

 (Please note, if you don’t have Black Cardamom, Star Anise, Mace or Fennel Seeds, That’s ok. You can add any biryani masala powder (1 tbl spoon)   Most of the Biryani Masala powders have these ingredients, so no need to buy separately.

Preparation:

Heat oil in a big kadai or in a pressure cooker, fry chopped onions till golden brown color, add ginger garlic paste, chopped mint leaves, coriander leaves, sautee for few mins, add Soya chuncks, chopped tomato, add salt, pepper, Yogurt.  Mix everything, let it cook high on 10 mins, and cook on medium flame for another 5 mins. (add little water if required).  Let the soya chunks absorb oil/ masala little bit.

For Rice:
Take rice in a separate dish, wash, rince and Soak Rice in 6 or 7 cups of water.  Add Salt, Cinnamon sticks, Cloves, Cardamom, Fennel Seeds, Shahjeera, Bay Leaves, Black cardamom, Star Anise and Mace to the rice. Add a spoon of ghee to the water. Bring it to boil, let the rice soften little bit, make sure rice is half boiled. When the rice is half cooked, strain the rice and remove the water.  (Please note, adding salt while cooking rice is very essential for biryani, to make the rice delicious).

Mix the half boiled rice in Curry (in Kadai or Pressure cooker), close the lid. Turn the heat to low, let it simmer for 20-30 mins. Make sure the lid is tight and no vapor is coming out from lid. And make sure you don’t tempt by the aromas and open the lid for every 10-15 mins. J J J

If you use pressure cooker, keep the weight on, keep the heat low, and let it sim for 30 mins.

I made egg curry as a side dish and enjoyed Biryani with Egg Curry and Raitha.

Black Eyed Peas (Lobia) Fritters

Black eyed peas fritters are very special festival delicacy in our native place, (rayalaseema) region. My mom used to make these fritters as a holiday snack or festivals like Ugadi and Sankranthi and served with Mutton curry or Coconut chutney (for vegetarians). It’s a lot of work for her, especially those non grinder days, soaking these black eyed beans, removing the shells and the grind by using stone mill.  But the sweet aroma the scrumptious taste and the way we love these fritters, she used to take an extra pain to make these for us. I still remember I always roam around her, and eat the raw batter and get stomach ache all night long…. Well.. now, when ever I see these dried beans in grocery stores, I simply remember my childhood memories.  As a single woman, I definitely need audience to give company for such special items.  In general, most of my friends are all health freaks. They only prefer eating salads, and quinoa…ofcourse I am sure they love these fritters also, if I say I mix quinoa and oats with black eyed beans…. But I can’t lie… well…now, my dad is with me. So all my experiments are on my dad. He loves these fritters… and this is for his snack today with goat curry… After eating these, my dad said, I made just like my mom…. Ahhhh… he made my day…. So…. Here is my recipe to you all… hope you also give a try and enjoy…

Ingredients:
Dried Black eyed peas - 2 cups (Wash and Soak in water over the night or for 7-8 hours)
Rice – 1 tbl spoon (Optional)

Ginger – ½ inch or a small piece
Green Chilies – 2 or As per taste
Coriander Leaves – 2 tbl spoons ( Chopped into small pieces)
Onion – 1 small (Peel, and chop into small pieces)
Curry Leaves – 5 to 6 leaves (Thinly chopped into small pieces)
Salt – as per taste
Cumin Seeds – 1 tbl Spoon (Optional)
Oil – 2 Cups (Or  sufficient Oil to Fry)

Preparation Method:

Wash and Soak Black Eyed Peas and Rice in water over the night or around 8 hours. Drain the water completely.  Add green chilies, Ginger and Salt to the peas and Grind to Coarse Paste. Take two spoons of Coarse Paste aside, and grind the rest into smooth paste. Add little water only if required. The consistency of l the mixture should be like Vada Mixture. Add Chopped Onions, Coriander Leaves, Curry Leaves and Cumin Seeds to the mixture. Mix well, adjust the salt if required.

Pour Oil into a pan, let it bring to piping hot and then bring it to medium hot.  Take the mixture into small lemon size round, Press it like Vada or Patti Shape, Put a hole in the middle of Vada if you like, or press in the middle.  Place these vada s / pattis in oil,  fry till these vada s get golden brown color.  Serve Hot with Mutton(Goat) Curry or Coconut Chutney or any of your fav. Chutneys. I will post the Goat Curry recipe later.  Hope you enjoy !!!