SOYS-CHUNKS VEGETABLE PULAO
Ingredients:
1) 3 cups basmati rice – washed and soaked in water for 15 mts
2) 1 cup dried soya chunks – washed and boiled in water till soft
3) 2-3 tbsp ghee
4) 1 tsp shah jeera
5) 2 bay leaves
6) 2 big onions finely sliced
7) 1 tbsp grated ginger
8) 3-4 green chillies slit length wise
9) 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
10) ½ tsp turmeric powder
11) salt to taste
12) 3-4 tbsps of fresh mint leaves (pudina)
13) 3 cups of freshly extracted coconut milk
14) 2 ½ cups water
15) 2-3 tbsps lemon juice
16) fresh coriander leaves for garnish
17 )3-4 bread slices (cubed and lightly fried in ghee) – optional
18 )8-10 cashewnuts (lightly roasted in ghee till golden brown)
For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2” cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis
DIRECTION TO PREPARE :
11 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
2 Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.
3 Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
4 Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.
5 Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
6 Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.
7 Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
8 Serve with raita, mixed vegetable curry or chicken curry.
2) 1 cup dried soya chunks – washed and boiled in water till soft
3) 2-3 tbsp ghee
4) 1 tsp shah jeera
5) 2 bay leaves
6) 2 big onions finely sliced
7) 1 tbsp grated ginger
8) 3-4 green chillies slit length wise
9) 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
10) ½ tsp turmeric powder
11) salt to taste
12) 3-4 tbsps of fresh mint leaves (pudina)
13) 3 cups of freshly extracted coconut milk
14) 2 ½ cups water
15) 2-3 tbsps lemon juice
16) fresh coriander leaves for garnish
17 )3-4 bread slices (cubed and lightly fried in ghee) – optional
18 )8-10 cashewnuts (lightly roasted in ghee till golden brown)
For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2” cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis
DIRECTION TO PREPARE :
11 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
2 Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.
3 Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
4 Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.
5 Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
6 Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.
7 Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
8 Serve with raita, mixed vegetable curry or chicken curry.
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