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Thursday, February 26, 2009

Soya Bean Curry - The Indian Style

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source of protein. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes. Soybeans are very rich in protein.
Information and Picture Source : Wikipedia

Since Soyabean is protein rich, I try to use it often. The way my family members like it is the indian style curry which goes well with rice as well as chapathis. After getting cooked it becomes soft but not mushy and has a nice taste, my children it like very much.


Soyabean Curry - The Indian Style
Ingredients
Soyabeans - 1 cup (soaked overnight)
Onion - 1 chopped finely
Tomato - 2 chopped finely
Ginger - Garlic Paste - 1 tb.sp
Sambhar Powder - 2 tb.sp ( I prefer to use this, if you do not have it then you can use a combination of chilli powder and coriander(dhania) powder in the ratio 1:2) (Recipe for sambhar powder will follow soon)
Salt to taste
Garam Masala Powder - 1 t.sp (optional)
Oil - 7-8 tb.sp 

Method
  1. Pressure cook the soaked Soyabeans in salt water till it becomes soft. I keep it for 1 whistle.
  2. Heat oil in a pan and when it is hot add the ginger-garlic paste. Keep stirring, once the raw smell of the ginger-garlic paste has gone, add the onions. Saute till the onions become translucent.
  3. Add the tomatoes and 1/2 t.sp salt. Keep stirring and smashing the tomatoes with laddle. 
  4. Once the tomatoes get cooked and all get smashed add the sambhar powder, salt, garam masala powder.
  5. Stir for a minute.
  6. Add the cooked and strained Soyabeans. Mix it nicely, so that all the masala spreads evenly over the soyabeans. 
  7. Cover and cook for about 10 - 15 minutes on low flame. Keep stirring in between, to avoid sticking to the bottom of the vessel. Sprinkle some water if needed.
  8. Serve hot with rice or chapathis.
This Soyabean Curry is going to the My Legume Love Affair - Eighth Helping hosted by Susan of The Well Seasoned Cook.
And to Lentils Mela hosted by Ashwini's Spicy Cuisine


Monday, February 23, 2009

Bhoondhi Laddoo

Bhoondhi Laddoo, very famous in south india. Many make it for diwali and other festivals. People of all ages like it very much. My co-sister makes it very often. I saw how to make it at her place about two years before. And this year atlast for diwali I made it for the first time. And to my surprise it came out very very nice. So here goes the recipe for the Bhoondhi Laddoo.

Boondhi Laddu

Bhoondhi Laddoo
Ingredients
For the Bhoondis
Gram flour - 1.5 cup
rice flour/corn flour - 1 tbsp
Soda Bicarbonate - 1/8 tsp
Bhoondi stirer
Oil for deep frying

For the Sugar solution
sugar coarse - 1.5 cups
saffron strands - 10-15
cardamom powder/clove - 4 -5
or
some flavoured powder like Badam Feast powder, I used MAAS powder which we get in shops - about 1 tb.sp
water - 1/2 cup
cashews/raisins/badams of choice

Method
  1. Make a thick paste of gram flour, rice/corn flour, soda, salt with water
  2. The consistency should be thicker than dosa batter but thinner than idli batter
  3. Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondhis
  4. Heat oil for deep frying boondhis
  5. Keep the bhoondhi stirer at a distance from the hot oil, pour a laddle of besan and stir quickly to the hot oil. Must be done fast
  6. Fry the bhoodhis. Remove the bhoodhis when they are little soft and strain well
  7. After straining the bhoodhis spread them on a tissue paper so that it sucks the oil from the bhoondhis.
  8. Heat the sugar solution.
  9. The solution should reach 1 string consistency.
  10. Remove from heat, add in raisins/cashews/cardamom powder and mix well
  11. Crush about handfull of bhoodhis to a coarse powder.
  12. Add the bhoondis and stir well close for just 2 minutes
  13. Shape them into laddoos while still hot.
  14. This can be stored in airtight jars for 2-3 weeks
Points to take Note :
If you are unable to shape them and feel very liquid after adding bhoondhis keep on low fire for sometime until it comes to the consistency to shape into laddus.
For first time check the consistency of the batter is right for the bhoondhis. The bhoondhis should come out round must not be elongated nor flat with holes. Add little water if it is soft and thick and make it faster if it falls elongated.

This Bhoondhi Laddoo is rolling its way to FIC - Orange event hosted by Aparna of My Diverse Kitchen. FIC was started by the sunshinemom of Tongue Ticklers.