1. BABY CORN AND SOYA STIR-FRY RECIPE

Preparation Time: 15 minutes Cooking Time: 10

minutes Total Time: 25 mins Serves 4.

Ingredients

1 cup parboiled baby corn , cut into 25 mm (1")

pieces

1/2 cup soya chunks (nuggets)

2 tsp chopped garlic (lehsun)

1/4 dozen chopped spring onions whites

1/2 cup capsicum cubes

3/4 cup sliced mushrooms (khumbh)

3 tsp soy sauce 2 tbsp tomato chilli sauce

1/2 cup chopped spring onion greens

1 tbsp oil

a pinch of sugar

salt to taste

Method

1. Soak the soya nuggets in warm water for 10 to

15 minutes. Drain and squeeze out all the water.

2. Heat the oil in a non-stick pan, add the garlic,

spring onion whites and capsicum and sauté over

high flame till the onions turn golden brown in

colour.

3. Add the mushrooms and sauté for 1 minute.

4. Add the soya nuggets and baby corn and sauté

for 2 minutes. 5. Add the soya sauce, tomato-chilli sauce, sugar

and salt and cook for 2 more minutes.

6. Add the spring onion greens and cook for another

minute.

7. Serve immediately.

2. CHANA SOYA MASALA RECIPE

Preparation Time: 10 mins Cooking Time: 22

mins Total Time: 32 mins Makes 4 servings

Ingredients

1 cup soaked kabuli chana (white chick peas)

1/2 cup soya chunks (nuggets)

1/4 tsp turmeric powder (haldi)

salt to taste

2 tsp oil

1/2 tsp cumin seeds (jeera)

1 tsp ginger-garlic (adrak-lehsun) paste 1/2 cup finely chopped onions

1 cup finely chopped tomatoes

1 tsp chilli powder

1 1/2 tsp coriander-cumin seeds (dhania-jeera)

powder 1 tsp garam masala

1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish 2 tbsp finely chopped coriander (dhania)

Method

1. Soak the soya nuggets in warm water for 10

minutes, drain well and keep aside.

2. Combine the soya nuggets, kabuli chana,

turmeric powder, salt and ¾ cup of water in a

pressure cooker, mix well and pressure cook for 3

whistles.

3. Allow the steam to escape before opening the lid.

Keep aside and do not drain the water.

4. Heat the oil in a non-stick kadhai and add the

cumin seeds.

5. When the seeds crackle, add the ginger-garlic paste and onions and sauté on a medium flame

for 1 to 2 minutes.

6. Add the tomatoes, chilli powder, coriander-cumin

seeds powder, garam masala and dried fenugreek

leaves, mix well and cook on a medium flame for

2 minutes, while stirring occasionally.

7. Add the cooked kabuli chana-soya nugget

mixture (along with the water they were cooked

in) and a little salt, mix well and cook on a

medium flame for another 2 minutes, while

stirring occasionally.

8. Serve hot garnished with coriander.

3. Hariyali Soya Dhingri recipe

Preparation Time: 15 mins Cooking Time: 20

mins Total Time: 35 mins Makes 2 servings

Ingredients

1 1/2 tbsp soya oil

1/4 cup boiled onion paste

1 tsp ginger-garlic (adrak-lehsun) paste

1 clove (laung / lavang)

12 of cinnamon (dalchini)

1 bayleaf (tejpatta)

2 tbsp fresh tomato puree

1/4 tsp fennel seeds (saunf) powder

1/8 tsp cardamom (elaichi) powder 1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 tsp sugar

salt to taste

1 1/2 tbsp fresh curds (dahi)

1/4 cup unsweetened soya milk

1/2 cup spinach (palak) puree

1/4 cup soaked and roughly chopped soya chunks

(nuggets) 1/2 cup quatered mushrooms (khumbh) 2 tbsp crumbled tofu (bean curd/ I1374 paneer)

1 tbsp chopped tomatoes for the garnish

Method

1. Heat the soya oil in a kadhai, add the onion

paste, ginger-garlic paste, clove, cinnamon and

bayleaf and sauté till the onion paste turns

golden brown in colour. 2. Add the tomato purée, fennel seeds powder,

cardamom powder, turmeric powder, chilli

powder, sugar and salt, mix well and cook for 5

to 7 minutes while stirring continuously.

3. Add the curds, soya milk and spinach purée, mix

well and cook for 2 to 3 minute.

4. Add the soya chunks and mushrooms, mix well

and cook for another 5 to 7 minutes.

5. Serve hot garnished with tofu, tomatoes and

coriander.

4. ORIENTAL SOYA AND BABYCORN STIR-FRY RECIPE

Preparation Time: 10 mins Cooking Time: 7 mins Total Time: 17 mins Makes 2 servings

Ingredients

1/4 cup soya chunks (nuggets)

1/2 cup baby corn , cut diagonally and par-boiled

1 tsp oil 2 tsp finely chopped garlic (lehsun)

1/4 cup spring onion whites , cut diagonally

1/2 cup sliced mushrooms (khumbh)

1/4 cup capsicum cubes

salt to taste

1/2 cup spring onion greens , cut diagonally

2 tbsp red chilli sauce

a pinch of sugar

Method

1. Combine the soya chunks along with enough

warm water in a deep bowl, and keep aside for

10 minutes. Drain and squeeze out the water.

2. Heat the olive oil in a broad non-stick pan, add

the garlic and spring onion whites and sauté on a

medium flame for 1 minute. 3. Add the mushrooms, mix well and cook on a

medium flame for 2 to 3 minutes, while stirring

occasionally.

4. Add the soya chunks, baby corn, capsicum and

salt, mix well and cook on a medium flame for 1

minute, while stirring occasionally.

5. Add the spring onion greens, chilli sauce and

sugar, mix well and cook on a medium flame for

2 minutes, while stirring occasionally.

6. Serve immediately.

5. POWDERED SOYA CHUNKS RECIPE

Preparation Time: 5 Minutes Cooking Time: 0

Minutes Total Time: 0 mins Makes 1/2 cups

Ingredients

1 cup soya chunks (nuggets)

Method

1. Grind the soya chunks in a mixer to get a fine powder.

2. Use as required.

6. SOAKED SOYA CHUNKS RECIPE

reparation Time: 15 Minutes Cooking Time: 0

Minutes Total Time: 0 mins Makes 1 cup

Ingredients

1/2 cup soya chunks (nuggets)

salt to taste

Method

1. Combine the soya chunks, salt and 1 cup of warm

water together in a bowl.

2. Keep aside for 10 to 12 minutes.

3. Squeeze the soya chunks thoroughly, retain them

and discard the drained water.

4. Chop them roughly and use as required.

7. Soya in Goanese Curry recipe

Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins Makes 4 servings

Ingredients

For The Paste (makes Approx. 3/4 Cup) 1 tbsp soya oil

25 of cinnamon (dalchini)

1 tsp poppy seeds (khus-khus)

2 cloves (laung / lavang)

2 black peppercorns (kalimirch)

1 tsp coriander (dhania) seeds

4 to 5 whole dry red chillies , broken

1/2 cup freshly grated coconut

1 medium sized onion , peeled 4 to 5 cloves of garlic (lehsun)

Other Ingredients 1 cup roughly chopped tomatoes

2 tsp soya oil

1 cup soaked and roughly chopped soya chunks

(nuggets) 1/2 cup boiled green peas

salt to taste

2 tbsp chopped coriander (dhania) for garnishing

Method

For the paste

1. Heat 1 teaspoon of soya oil in a kadhai, add the

cinnamon, poppy seeds, cloves, peppercorns,

coriander seeds and red chillies and sauté on a

medium flame for 2 to 3 minutes or till the

flavour releases. Remove and keep aside to cool.

2. In the same pan, heat the remaining 2 teaspoons of soya oil, add the coconut and sauté for 2

minutes while stirring continuously. Remove and

keep aside to cool.

3. Pierce a fork or a skewer in the onion and roast it

on the medium flame till it turns black. Scrape off

the outer skin and keep aside.

4. Combine together all the above ingredients, garlic

and ¼ cup of water and blend in a mixer to a

smooth paste. Keep aside.

How to proceed

1. Combine the tomatoes with 1½ cups of water and

cook till they turn soft. Remove and keep aside to

cool.

2. When cool, blend in a mixer till smooth.

3. Pass through a sieve to get a clear liquid. Keep

aside.

4. Heat the soya oil in a kadhai, add the soya

chunks and sauté for a while.

5. Add the prepared paste, tomato liquid, green peas and salt, mix well and cook for another 5 to

7 minutes.

6. Serve hot garnished with coriander.

8. Soya ki Subzi ( Baby and Toddler Recipe)

Preparation Time: 10 mins Cooking Time: 20

mins Total Time: 30 mins Makes 1.5 cups

Ingredients

1/2 cup soya chunks (nuggets)

1/2 tsp cumin seeds (jeera)

1/2 tsp grated ginger (adrak)

1 small garlic clove , chopped

1/4 cup onions , chopped

1 tbsp finely chopped capsicum

2 tbsp cauliflower florets , finely chopped

2 tbsp peeled and finely chopped carrots

1/2 cup tomato , grated 1/4 tsp turmeric powder (haldi)

1 tsp coriander-cumin seeds powder

2 tbsp milk

1 tsp oil

salt to taste

For The Garnish 1 tbsp chopped coriander (dhania)

Method

1. Boil the soya nuggets in 1½ cups of water till

they are soft. Chop into small pieces.

2. Heat the oil and add the cumin seeds. When the cumin seeds crackle, add the onions, ginger,

garlic and capsicum and sauté for 2 to 3 minutes.

3. Add the cauliflower and carrots and sauté for

another 4 to 5 minutes till the cauliflower is

tender.

4. Add the tomato, turmeric powder, coriander-

cumin seeds powder and salt.

5. Mix well and sauté till the oil separates from the

gravy. Add the chopped soya nuggets, the milk

and 2 tablespoons of water and simmer for 4 to 5

minutes.

6. Garnish with the coriander and serve lukewarm with chapatis or rice.

9. Soya Mutter ki Kadhi recipe

reparation Time: 10 mins Cooking Time: 40

mins Total Time: 50 mins Makes 4 servings

Ingredients

1/4 cup soya chunks (nuggets)

1/2 cup boiled green peas

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp ginger-green chilli paste

1/2 tsp garlic (lehsun) paste

1/2 cup chopped onions

1/2 cup finely chopped tomatoes

1/4 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp coriander (dhania) powder 1 1/2 cups fresh curds (dahi)

2 tbsp besan (bengal gram flour)

3 tbsp milk

1/2 tsp sugar

2 tbsp chopped coriander (dhania)

2 tbsp oil

salt to taste

Method

1. Cook the soya nuggets in hot salted water for

about 20 minutes. Keep aside.

2. Heat the oil in a pan and add the cumin seeds.

When they crackle, add the asafoetida, green

chilli-ginger, garlic paste and onions and saute till

the onions are translucent.

3. Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame

for about 5 to 10 minutes.

4. Meanwhile beat the curds, besan, milk and ½ cup

of water till smooth and free of lumps and add to

the tomato-onion mixture.

5. Add the soya nuggets, green peas, sugar, salt

and 1 cup of water and bring to a boil.

6. Serve hot garnished with coriander.

10.Soya Mutter Ki Subzi recipe

Preparation time : 10 mins. Cooking Time: 40

mins. Total Time: 50 mins Serves 2.

Ingredients

1/2 cup soya chunks (nuggets)

1/2 cup boiled green peas

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp ginger-green chilli paste

1/2 tsp garlic (lehsun) paste 2 medium onions , chopped

2 tomatoes , finely chopped

1/4 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp coriander (dhania) powder

1/4 cup curds (dahi)

2 tsp besan (Bengal gram flour)

2 tbsp milk

1/2 tsp sugar

2 tbsp oil

salt to taste

Method

1. Cook the soya nuggets in hot salted water for

about 20 minutes. Drain and keep aside.

2. Heat the oil and add the cumin seeds. When they

crackle, add the asafoetida, ginger-green chilli

paste, garlic paste and onions and sauté till the

onions are translucent. Add a tablespoon water if

you find the masala burning.

3. Add the tomatoes, turmeric powder, chilli powder

and coriander powder and cook on a slow flame for about 5 to 10 minutes.

4. Mix the curds, gram flour, milk and ¾ cup of

water and add to the onion-tomato gravy.

5. Add the soya nuggets, green peas, sugar and salt

and simmer for 2 more minutes.

6. Serve hot.

Tips

You can use mushrooms or paneer instead of the soya nuggets as a variation.

10. Soya Mutter Pulao ( Cooking with 1 Tsp Oil)

Preparation Time: 10 mins Cooking Time: 20

mins Total Time: 30 mins Makes 5 servings Show me for servings

Ingredients

1 cup brown rice

1/4 cup soya chunks (nuggets) 1/4 cup green peas

1/2 tsp cumin seeds (jeera)

1 stick of cinnamon (dalchini)

2 cloves (laung / lavang)

1 bayleaf (tejpatta)

1 cardamom (elaichi)

1/2 cup chopped onions

1/4 tsp turmeric powder (haldi)

1/4 tsp garam masala

1 tsp coriander (dhania) powder 1/2 cup chopped tomatoes

1 tsp oil

salt to taste

To Be Ground Into A Chilli-garlic Paste 3 garlic (lehsun) cloves

3 whole red chillies

Method

1. Clean, wash and soak the rice for 10 minutes.

Drain and keep aside.

2. Combine the soya nuggets and salt with 1 cup of

water and pressure cook for 2 whistles. Drain and keep aside.

3. Heat the oil in a pressure cooker and add the

cumin seeds, cinnamon, cloves, bay leaf and

cardamom.

4. When the seeds crackle, add the onions and

prepared chilli-garlic paste and sauté till the

onions turn golden brown.

5. Add the turmeric powder, garam masala,

coriander powder, tomatoes, rice, green peas,

cooked soya nuggets and salt and sauté for

another 2 minutes.

6. Add 2 cups of hot water and pressure cook for 2 whistles.

7. Serve hot.

11. Soya Tikkis in Malwani Gravy recipe

Preparation Time: 20 mins Cooking Time: 30

mins Total Time: 50 mins Makes 4 servings

Ingredients

For The Soya Tikkis 1 cup soya chunks (nuggets)

1/4 cup grated carrot

1 potato , boiled and mashed

1 tsp finely chopped green chillies salt to taste

Other Ingredients 2 tbsp grated fresh coconut

3 cloves (laung / lavang) of roasted garlic

1/4 cup chopped coriander (dhania)

1 whole dry kashmiri red chilli , dry roasted

25 mm (1") piece of ginger (adrak)

1/4 tsp turmeric powder (haldi) 2 roasted onions , finely chopped

salt to taste

Method For the soya tikkis 1. Grind the soya nuggets in a mixer to a coarse

powder and soak them in hot water for 2 to 3

minutes. Strain and discard the water.

2. Squeeze and discard all the remaining water.

3. Add the carrots, potatoes, green chillies and salt

and mix well.

4. Divide the mixture into 8 equal portions and

shape each portion into a flat tikki.

5. Cook them on a hot non-stick pan till brown on

both the sides. Keep aside.

How to proceed

1. Heat a thick iron tava (griddle) and when it is

hot, add the coconut.

2. Dry roast for about 2 minutes or till brown while

stirring continuously.

3. Add the garlic, coriander, red chilli, ginger,

turmeric powder and half the onions and blend to

a smooth paste in a mixer. Keep aside.

4. Heat a non-stick kadhai on a medium flame and

when it is hot, add the remaining onions, prepared paste, salt and 1 cup of water and

simmer for 8 to 10 minutes. Keep aside.

5. To serve, place the soya tikkis on a serving dish

and pour the hot gravy on top.

6. Serve hot.

12.Soya Vegetable Korma recipe

Preparation Time: 15 mins Cooking Time: 20

mins Total Time: 35 mins Makes 4 servings

Ingredients

1/4 cup small soya chunks (nuggets)

1 cup cubed and boiled mixed vegetables 1/2 cup chopped onions

1 tsp ginger-green chilli paste

1/2 cup chopped tomatoes

1/2 cup chopped fenugreek (methi) leaves

1 tsp oil

salt to taste

For The Paste 1 1/4 cups onions , sliced

1/4 cup finely chopped cauliflower

1 to 2 green chillies , chopped

2 large sized garlic (lehsun) cloves , chopped

12 mm ( 1/2") piece of ginger (adrak) , sliced

1 stick of cinnamon (dalchini)

1 clove (laung / lavang)

1 cup low fat milk

Method For the paste 1. Combine all the ingredients in a pan and simmer

for 8 to 10 minutes till the onions are soft and

nearly all the liquid has evaporated. Allow the

mixture to cool.

2. Purée the mixture to a smooth paste in a blender.

Keep aside.

How to proceed

1. Soak the soya nuggets in hot water for 10 to 15

minutes. Drain all the water and squeeze out any

excess water from the nuggets.

2. Heat the oil, add the onions, ginger-green chilli

paste and cook till the onions turn translucent.

3. Add the tomatoes, fenugreek leaves and cook for

5 to 6 minutes till the tomatoes are cooked. 4. Add the vegetables, soya nuggets, the prepared

paste, ½ cup water and salt and bring the

mixture to a boil.

5. Serve hot.

13.Australasian Pulav recipe

Preparation Time: Half an hour Cooking Time: Half

an hour Total Time: 1 hours

Ingredients

2 cups long grained rice (basmati)

salt to taste

soya chunks

mushrooms (khumbh) pieces olives 1 tbsp turmeric powder (haldi)

1 tbsp biryani masala powder

coriander (dhania) leaves to taste mustard seeds ( rai / sarson) 2 pasilla chillies (mexican chillies)

2 finely chopped tomatoes green peas garam masala powder moong dal (split green gram) sesame (til) oil bayleaf (tejpatta)

Method

1. Clean the rice for 10 mins. in water and the soya

chunks separately for about 4 mins.

simultaneously.

2. Then, put it all in a vessel and heat it for 15

mins.

3. In the meanwhile, start adding the vegetables,

soya chunks, mushrooms, tomato bits, peas,

olives, etc. to the rice.

4. Heat sesame oil in another kadhai and put the mexican chillies, mustard, and mirch.

14.Cabbage Soya Chunky Rice recipe

Preparation Time: 10 mins Cooking Time: 10

mins Total Time: 20 mins Makes 4 to 5 servings

Ingredients

500 gms soaked and drained long grained rice

(basmati) 1/2 cup chopped cabbage

3 tsp chopped green chillies

250 gms soaked soya nuggets

salt to taste

1/2 tbsp sugar

For The Tempering 2 tbsp oil

1 tbsp cumin seeds (jeera)

To Be Blended Into A Smooth Powder 100 gms roasted mustard seeds ( rai / sarson)

15 gms roasted fenugreek (methi) seeds

Method

1. Heat the oil in the pressure cooker and add the

cumin seeds.

2. When the seeds crackle, add the cabbage and

chillies and saute for 5 minutes. 3. Add the soya chunks and rice, mix well and saute

for 3 minutes/

4. Add the salt,sugar and blended masala powder,

mix well and saute for 4 minutes.

5. Add enough water, mix well and cover and

pressure cook for 3 whistles.

6. Serve hot with spicy tomato rai-methi chutney.

15. Chinese Chilly Soya recipe

Preparation Time: 10-15 mins Cooking Time: 10 mins Total Time: 25 mins

Ingredients

1 small cup of soya chunks (nuggets) 8 flakes of garlic (lehsun)

4 to 5 green chillies

1 small sized capsicum, finely chopped

2 to 3 tbsp chopped spring onions

4 tbsp oil

little coriander (dhania) leaves

Method

1. Soak soya chunks in warm water and salt for 15

mins and give one pressure to it

2. Cool and squeeze out all water and soak it in a

large bowl

3. Mix all ingrdts of the marinade in it set aside for

15 mins-in a heavy bottom pan or kadai

4. Heat 2 tbsps oil and fry the soya chunks for 5

mins till dry

5. Meanwhile in a pan take remaining 2 tbsps oil

and fry the soya chunks for 5 mins till dry,

6. Meanwhile in a pan take remaining 2 tbsps oil

and fry garlic,

7. Then add green chilly ,and onion to it frt for 2

mins add capsicum fry for a min- add 8. This to chunks and fry for 5 mins add spring

onions and serve hot

9. Sprinkling fresh corriander leaves on top and

little pepper.