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Recipes - Saucy With Soya


Soya Bean Bhajjias


1 cup – whole moong
 13 cup Soya bean
3 onions
salt - to taste
refined oil - deep frying

Method: Mix green gram (moong) and Soya beans. Soak overnight in water.
Drain water completely. Grind to a coarse batter of thick consistency.
Finely chop onions and green Chillies. Add these to the batter along with the salt and mix well. Drop spoonfuls of the batter into hot oil and deep fry the bhajis till crisp and golden brown. Serve hot with tomato ketchup.


Soya Thandai


3 cups soya milk
1 tbsp cashewnuts
1 tbsp almonds
1 tbsp poppy seeds
1 tbsp fennel seeds
5 peppercorns
1/2 tsp cardamom powder
6 tbsp sugar
1 tbsp rose water

Method: Blanch and peel the almonds. Soak all the ingredients except sugar in water for about four hours. Grind into a fine paste. Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.Add sugar and rose water to the strained soya milk. Chill the thandai and serve with ice.

Soya Kabas

 2 cups soya granules-soaked in water for an hour and then wash and drain
water to soak
2 tbsp vinegar)
2 bread slices-grated
2 tsp salt or to taste
1 tsp black pepper powder
2 cloves-powdered
1 big cardamom pods seeds only, powdered
2 tsp green chillies-chopped fine or to taste
1 tsp chilli powder or to taste
oil for pan frying

Method: Blend the soya in a blender to make a smooth, doughy paste. Add bread, salt, spices  and chilli powder. Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides.

Soya Dumplings


2 cups Soya granules
Water to soak
soak together for 1/2 hr at least, then wash and drain
2 tbsp vinegar
4 bread slices-crumbled fine
1 tbsp salt
2 tsp garlic paste
1/2 tsp powdered black peppercorns
2-3 cups oil to deep fry
1 cup tomato puree
1 tsp ajwain
1 tbsp oil
1 tsp salt
1 sugar
1/2 tsp chilli powder
coriander for garnish

Method: Mix the soya, bread, salt, garlic paste and pepper. Blend well together and form into round balls.Heat the oil and deep fry to a golden. Heat 2 tbsp oil in a kadahi, add the ajwain and then the puree, salt, sugar and chilli powder. Sauté till well blended, add the fried dumplings and stir to mix well. Serve hot garnished with the coriander and with noodles if you like.

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