Finally!! Being a vegetarian, I always look for ways to incorporate richness in food for myself and family. My eyes were on tofu, soya beans and mushroom from long long while. Few weeks ago, Eenadu paper carried 5 different recipes with soya. I liked them in an instant, but given my usual self – never cared to cut and preserve the article. So, I just went ahead and invented the recipe today. And when my mother in law is praising it, I am sure I cannot find anybody who will not like it. 🙂
Here goes the recipe :
100 grams of Soya beans – soaked overnight and pressure cook for 4 whistles.Just mash it very lightly, do not make paste.
5 green chilli cut in 2 halfs
5 medium size tomatoes
6 black pepper corns
1/2 tsp dry ginger powder
1/2 cup of coriander
Red chilli powder
2 tsp chick pea flour
In a blender – put green chilli, coriander, almond, black pepper, dry ginger powder. First blend them for 20 seconds. Then add tomatoes and blend it until its very paste like consistency.
Take a pan, and put 3 tbsp of oil. Add jeera and then add the blended mixture. Add water, and bring it to a boil. Once it comes to boil, add salt, red chilli powder and boiled soya beans. Mix the chick pea flour in some water and add it to the soup as well. Cover the lid and let the entire ingredients cook for 5-7 minutes. Once done, garnish with coriander leaves and please your family !:)
The taste is a bit tangy and dal-soup like consistency. On a side note, I extracted the juice of 1 lemon. When I checked the taste, realized i dont need lemon at all. But, you can try adding lemon juice & some more chilli powder if yours becomes more bland.
Have a good day and keep rocking!!