Soya Kala Masala
1 cup soya chunks
2 medium onions
7-8 garlic cloves
3-4 dry red chilly peppers
1/4 cup cilanto hand shredded
2 tbsp grated dry coconut
1/2 tsp turmeric
2 tsp garam masala
1/2 tsp cumin seeds
2 tbsp oil
Salt to taste
1 pinch of love
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Soak the soya chunks in warm water. You can add a pinch of salt to the water, gives a good flavor to the chunks
Pound the garlic in a pestle
Flash roast the grated coconut, add the chili peppers in the end and take it off the heat. 1 min is plenty
Roast the onions directly on the flame for 5 mins, let it cool.
Grind the roasted coconut n chilies in the grinder, add the roasted onions and cilantro to the same mix and grind to a coarse paste.
Chop the soaked soya chunks to smaller size if you like
Heat oil in a pan
Add the cumin seeds and bloom them
Add garlic, turmeric, garam masala and stir
Add the onion coconut paste and fry well until it looks glazed
Add the soya chunks and stir fry until the masala coats each piece, stir and fry on low heat for a couple mins.
Add salt, stir and cover, cook on low heat for 5 mins.
If you like to have a runny curry, add 2 cups of water and bring it to a boil.
Garnish with fresh chopped cilantro, a pinch of love and serve steaming hot.
Serves 3-4 people
This is a good cheat meat curry ! Wonderful for Vegans
Tag: Maharashtrian
Classic Uppama
Classic Upama-
This all time favorite, instant snack, classic dish was also my launchpad into the culinary world, forced by my grandmothers.
1 cup fine Rava ( semolina)
1 medium onion fine diced
1 small red tomato (roma)
2-3 red chilli peppers
1/2 tsp grated ginger
1 tsp Urad Dal( butter lentils)
5-6 cashews halved
2 tbsp oil
1 tsp ghee
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
3/4 tsp salt
1 tsp sugar
1 pinch Hing ( asafoetida)
1 pinch of love
1/2 lemon for juice
2 sprigs of kadhi patta( indian curry leaves)
1 1/2 cup of warm water
Fresh cilantro for garnish
Optional-
Fresh grated coconut 2 tsp
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Roast the semolina and keep it aside
Heat oil in a thick bottomed wok
Add the Urad dal and let it fry till pinkish
Add the cumin and mustard seeds and let them bloom, add cashews.
Add the chili peppers, grated ginger,diced onion and fine diced tomato, followed by curry leaves.
Add hing and briskly stir once.
Add the roasted semolina and stirr well folding it outside in and bottom of the pan to up
Roast for 2-4 mins
Add salt and sugar, and pour the warm water from the sides, with one hand while stirring with the other. Smoothen the lumps if any
Make a indented well in the centre and drizzle the ghee in. Fold the mix on top of it
Lower the heat and cover the wok
Let it steam for 3-5 mins.
Stir once and squeeze the lemon juice on top, mix.
Plate it in a nice mound, with an upturned bowl
Garnish with fresh fine chopped cilantro and fresh coconut
You can also add crisp Sev on top if you like.