Skip to main content

Lobia Dip Recipe

Post a Comment

Soya Keema | Veg Soya Kheema

Soya Keema | Veg Soya Kheema

Soya Keema or Vegetarian Soya Keema (सोया कीमा ) is a delicious and authentic keema recipe that is prepared with soya granules or chunks and basic spices. Soya keema is a popular street food served with paav and known as soya keema paav. It is a quick and easy to make recipe. It can be a part of main course. It can be served as a side dish with rice. This delectable North Indian recipe is packed with healthy elements.

soya-keema

Soya granules or chunks are very healthy and high in protein. They are rich sources of vitamins and minerals. Soya chunks are made from defatted soy flour. They are used in curry, pulao and stir fry recipes.

veg-soya-keema

To make soya keema, Soya granules or chunks are soaked in water. If soya chunks are used, they are grinded to form granules after soaking. Then they are sautéed with ginger garlic paste, onion, tomatoes and spices like turmeric powder, coriander powder, red chilli powder, amchoor powder and garam masala. It is a perfect option to pack in lunch. It can be served with roti and paratha. Try soya keema with biryani, it gives an amazing taste and flavor.  


Course: Main Course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

2 cup Soya chunks
3 tbsp. mustard oil
2 bay leaves
4 black pepper
2 cloves
½ tsp. jeera (cumin)
A small pinch of heeng
1 tbsp. ginger garlic paste
2 onions, finely chopped
2 green chilli, chopped
3 tomatoes, chopped
Salt to taste
½ tsp. turmeric powder
¾ tsp. coriander powder
¾ tsp. degi mirch
½ tsp. amchoor powder
¼ tsp. garam masala
Coriander for garnishing

Instructions:

Soak soya chunks in sufficient water till they soften. 


Squeeze the excess water and grind to make granules.



Add oil in a pan on medium heat. Add 2 bay leaves, cloves and black peppercorn.
Add ½ tsp. cumin and a small pinch of heeng. Let them crackle.


Add ginger garlic paste. Sauté until raw aroma goes away.
Add finely chopped onion and sauté on medium flame. 


Add chopped green chilli. Sauté them till they become golden brown in color. Stir continuously.


Add finely chopped tomatoes and stir. 


Add little bit salt to cook them faster. Add turmeric powder, coriander powder and degi mirch. Sauté until the oil oozes out. 


Add ½ cup water and stir. Add soya granules and 1 cup water. 


Add salt to taste and mix. Add 1 cup more water and stir on medium flame for 2 minutes. 


After 2 minutes, add ¼ tsp. garam masala and ½ tsp. amchoor powder. Mix well. Turn off flame.
Garnish with chopped coriander. 


Soya keema is ready to serve.

Tips:

  • You may use soya granules in place of soya chunks.
  • You may use chopped capsicum along with corn.
  • You may add some paneer cubes.
  • You may add lemon juice or curd for more tanginess.
You may also like:
Labels:

Comments

Post a Comment

Popular posts from this blog

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...
Post a Comment
Read more

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...
Post a Comment
Read more

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
Post a Comment
Read more

Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must...
Post a Comment
Read more

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe  Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam.  There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...
Post a Comment
Read more