Soya Chunks Pulao Recipe

Veg pulao with meal maker

 

 Soya chunks veg pulao / Mealmaker veg pulao

Soya chunks or mealmaker are rich in fibre and protein, along with carbohydrates. The recipe Soya chunks pulao or mealmaker pulao is a vegetarian dish.

I made  this soya chunks pulao with  meal maker and green peas combination, This pulao tastes great with Raitha or Mirchi ka salan 

Soya chunks pulao

Defatted or parboiled soybean flour is used to make soy chunks. They are the byproducts of

extracting soybean oil and have a rough texture when dry. When soaked in water or added to a

cereal mixture, the texture becomes smooth and spongy.

Ingredients Needed:

• A cup of Biryani rice
• 1/4 cup meal maker.
• 1 tablespoon green peas
• Shazira-1/2 tsp
• Cinnamon-1 (one stick)
• Cloves - 4
• Biryani leaves - 2
• Ghee - 1 tablespoon
• Oil - 1 tablespoon
• Onion - 1
• A handful of cashew-nuts
• Ginger garlic paste - 1tsp
• Garam masala or Biryani masala - 2 tea spoons
• Salt as required

Preparation;

1. First wash the meal maker (soy chunks) in water, then add some salt and bring to a boil.
2. Filter them into a frying pan, squeeze the water out, and set them aside.
3. Wash the the basmati rice and soak it for fifteen minutes.
4. Grindthe onion and green chillies  together .
5. In a pan add a table spoon of ghee  and fry the cashews.
6. In the same pan, add oil and fry cinnamon, cloves, cardamom and biryani leaves.
7. Now add the onion, green chilli paste, and ginger-garlic paste and fry till it smells good.
8. Pour two cups of water over the soaked rice and mix well.
9. When it comes to a boil, add green peas, meal maker, garam masala, salt, cover and cook for fifteen minutes.
10. Finally, garnish with cashews.
11. Perugu chatni (Raita) is a good combination for this pulao.
     

Nutrition Facts:

It is rich in polyunsaturated fats, proteins and omega 3 fatty acids.

Calories ; 300g

Carbohydrates;50g

Protein; 14g

Fat;  0.50 g

Dietary fibre; 12 grams

Soya chunks are also rich in Vitamin A, Vitamin C ,calcium, and iron while providing no extra sugar or sodium.

Recipe Card Soya Chunks Pulao Recipe: Ingredients: A cup of Biryani rice 1/4 cup meal maker. 1 tablespoon green peas Shazira-1/2 tsp Cinnamon-1 (one stick) Cloves - 4 Biryani leaves - 2 Ghee - 1 tablespoon Oil - 1 tablespoon Onion - 1 A handful of cashew-nuts Ginger garlic paste - 1tsp Garam masala or Biryani masala - 2 tea spoons Salt as required Preparation; 1.   First wash the meal maker (soy chunks) in water, then add some salt and bring to a boil. 2.   Filter them into a frying pan, squeeze the water out, and set them aside. 3.   Wash the the basmati rice and soak it for fifteen minutes. 4.   Grindthe onion and green chillies  together . 5.   In a pan add a table spoon of ghee  and fry the cashews. 6.   In the same pan, add oil and fry cinnamon, cloves, cardamom and biryani leaves. 7.   Now add the onion, green chilli paste, and ginger-garlic paste and fry till it smells good. 8.   Pour two cups of water over the soaked rice and mix well. 9.   When it comes to a boil, add green peas, meal maker, garam masala, salt, cover and cook for fifteen minutes. 10. Finally, garnish with cashews.                     11.    Perugu chatni (Raita) is a good combination for this pulao.                    Nutrition Facts:   It is rich in polyunsaturated fats, proteins and omega 3 fatty acids. Calories ; 300g Carbohydrates;50g Protein; 14g Fat;  0.50 g Dietary fibre; 12 grams Soya chunks are also rich in Vitamin A, Vitamin C ,calcium, and iron while providing no extra sugar or sodium.

Tags;

#soya pulao, 3soya chunks biryani, #meal maker biryani ,# mealmaker pulao, #mealmaker veg pualo, 3benefits of mealmaker #,how to make mealmaker biryani recipe

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Samosa recipe / Punjabi samosa recipe

Samosa recipe, Punjabi  Samosa recipe, Aloo samosa recipe. How to make samosa recipe

There's no doubt that samosas are a favorite of everyone, from children to adults. It doesn't matter what time of year it is, it doesn't matter the weather, but it's time to scrap it and move on...

  Stuffed with mashed potatoes, onions, peas, chicken, mutton or any of  our favorite fillings and can be deep fried in oil, or even in the ooven.

 It is made in a variety of shapes , including triangular, conical or crescent shaped, depending on the region.It will be more  tastier if you have mint chutney or tomato sauce as a side dish when eating samosas. Enjoy snacks like this delicious samosa in the evenings with friends or family with a cup of tea / coffee! Here I am sharing punjabi Samosa.

 

 

Ingredients:

• Refined flour - 1/2 kg
• Ghee - 2 tbsps
• Oil  for deep frying
• Salt to taste
• 1Tea spoon - Ajwain  (Carom Seeds )
• Cumin seeds - 1 tsp
• Grated ginger - 1 tbsp
• Green chilies - 3 to 4
• Green peas - 1/2 cup
• Garam masala powder - 1 tsp
• Chat masala - 1 tsp
• Amchur powder -  1 tsp

 Directions:

1. Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough.
2. Boil the potatoes and peel the skin. 
3. Then mashed them well.
4.  Boil the green peas and set aside.
5. Chop the green chilies .
6. In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger .
7. Then add mashed potatoes and green peas and saute well.
8. Then add garam masala, chat masala, salt and mix throughly.
9. Fry for 2 to 3 minutes and turnoff the stove.
10. Make small balls after cool.
11. To make a samosa , press the dough like a poori and cut in half to make a semi circle.
12. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.
13.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate.
14. Cut some green chilies intact and deep fry some green chilies.
15. Serve the samosas with pudina chutney or tomato sauce with fried green chilies.
16. Note;However Samosa is not ideal for regular consumption as a snack . They contain high calories of carbohydrate ingredients.

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Recipe card for Samosa Ingredients: Refined flour - 1/2 kg Ghee - 2 tbsps Oil  for deep frying Salt to taste 1Tea spoon - Ajwain  (Carom Seeds ) Cumin seeds - 1 tsp Grated ginger - 1 tbsp Green chilies - 3 to 4 Green peas - 1/2 cup Garam masala powder - 1 tsp Chat masala - 1 tsp Amchur powder -  1 tsp  Directions:     Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough. Boil the potatoes and peel the skin.  Then mashed them well.  Boil the green peas and set aside. Chop the green chilies . In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger . Then add mashed potatoes and green peas and saute well. Then add garam masala, chat masala, salt and mix throughly. Fry for 2 to 3 minutes and turnoff the stove. Make small balls after cool. To make a samosa , press the dough like a poori and cut in half to make a semi circle. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate. Cut some green chilies intact and deep fry some green chilies. Serve the samosas with pudina chutney or tomato sauce with fried green chilies. . Nutrition Facts: Serving size ; 2 Regular samosas Calories - 500 Total fat - 35 g Cholesterol- 15mg Total Carbohydrates - 54g Sugars- 2g Proteins-8 g

Cauliflower Green Peas Curry

Cauliflower green peas curry recipe / Cauliflower matar curry / Gobi matar curry recipe.

 

Cauliflower or gobi flower  is mostly available in the winter season.

 Many varieties can be made with Cauliflower. 

 Gobi   Curry with Green peas is very tasty. This curry goes well with rice and  chapati.

          Gobi matar curry 

 Ingredients required for this curry  is also very minimal. If you have a gobi flower, onion,  tomatoes, green chillies, ginger garlic paste and coriander, you can easily prepare this tasty recipe.

 Let's  see how to prepare this curry in Andhra style. This curry is dry

 type. Gobi matar curry is enriched with  dietery fibre.

Ingredients:

Cauliflower - 1 

Tomatoes - 1 or 2

Green chilies - 4

Onion - 1

Coriander leaves

Ginger garlic paste - 1 tsp

Green peas / pachhi batani  - 1 cup

Garam masala powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

 For seasoning;

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Cumin (jeera) - 1 tsp

Curry leaves

Directions ;

  First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave

 for a quarter of an hour.

 Because there are so many green worms on the goby flower. They die from the

 heat of immersion in hot water. Remove them from water and dry.

Slice the green chilies , tomatoes and onion.

Turn on the stove and heat a tablespoon of oil in a kadai.

Once the oil is hot, fry the mustard seeds, urada dal and chana dal.

 Then add ginger garlic paste and fry.

 Then add curry leaves and let it simmer.

 Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.

Put in the sim and cover with a lid and cook until  soft.

Now add cauliflower florets and mix well. 

Add turmeric and salt and mix properly. 

Fry for few minutes and cover with a lid  and put in  sim and cook

 for a few  more minutes.

After a while open the lid, add the garam masala powder and mix

 well. Finally garnish with Coriander leaves and serve with rice or 

 chapathi .

Nutrition facts :

Calories - 200

Fat -         3 g

Dietery fibre - 9 g

Protien 9 g

Vitamin C -170 %

Riboflavin - 12%

 youtube link for my recipe:

https://youtu.be/JJodv7CZCqs

Recipe Card   Ingredients :   Cauliflower – 1   Tomatoes - 1 or 2   Green chilies - 4   Onion - 1   Coriander leaves   Ginger garlic paste - 1 tsp   Green peas / pachhi batani  - 1 cup   Garam masala powder - 1 tsp   Turmeric powder - 1 tsp   Salt as required    For seasoning;   Mustard seeds - 1/2 tsp   Urad dal - 1 tsp   Chana dal - 1 tsp   Cumin (jeera) - 1 tsp   Curry leaves   Directions ;     First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave for a quarter of an hour. Because there are so many green worms on the goby flower. They die from the heat of immersion in hot water. Remove them from water and dry.   Slice the green chilies , tomatoes and onion.   Turn on the stove and heat a tablespoon of oil in a kadai.   Once the oil is hot, fry the mustard seeds, urada dal and chana dal.    Then add ginger garlic paste and fry.    Then add curry leaves and let it simmer.    Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.   Put in the sim and cover with a lid and cook until  soft.   Now add cauliflower florets and mix well.   Add turmeric and salt and mix properly.   Fry for few minutes and cover with a lid  and put in  sim and cook for a few  more minutes.   After a while open the lid, add the garam masala powder and mix well. Finally garnish with Coriander leaves and serve with rice or  chapathi .   Nutrition facts :   Calories - 200   Fat -         3 g   Dietery fibre - 9 g   Protien 9 g   Vitamin C -170 %   Riboflavin - 12%