Posts tagged ‘soya chunks’

July 13, 2015

Soya Palak Curry

Most of the days…I’m always in search of recipes where palak can be added. I’ve come across few recipes online and as usual have mixed 2 to 3 recipes and here it is the final version 🙂
This recipe is very simple n easy to prepare….tastes really yumm !

Ingredients :

1. Onions chopped – 2 medium

2. Jeera Powder – 1 tsp

3. Dhaniya powder – 1 tsp

4.Haldi / turmeric powder  – big pinch

5. Red Chilli Powder – 1/2 tsp

6. Jeera powder – 1/2 tsp

7. Amchur Powder – 1/2 tsp

8. Ginger Garlic Paste – 1 tsp

9. Soya Chunks – 1 cup

( Put the soya chunks in luke warm water for a minute and squeeze the water out. Repeat this twice )

10. Pudina Chutney (optional ) – 1 to 2 tsp

11. Palak Paste – 1 to 1 1/2 cup

Method to prepare palak paste :

Wash the leaves. Add these leaves to boiled water .Let it sit for for 5 min. Drain the water and grind the leaves to a fine paste.

Method to cook :

Heat oil and add Jeera . Then add onions and cook well. Add Dhaniya powder , turmeric, red chilli powder and amchur powder .cook well .

Add Ginger garlic paste and cook till the raw smell vanishes. Now, add soya chunks and mix well. Close the lid and allow it to get well cooked.
Once done, add palak paste . Mix well and close the lid for 2 minutes. Then, add pudding chutney (optional) and mix well.

Serve hot with roti .

July 20, 2012

Gongurra Soya Curry – Guest Post by Radhika Subramanian

Thanks Radhika for writing a guest post on my blog and sharing your recipe ‘ Gongurra Soya Curry ‘ here.

Radhika Subramanian From Tickling Palates is the First Guest to write a guest post for Bhavya’s Cuisine ! Her blog is one place where you can stop by to find a wide range of yummy vegetarian recipes.  Here is a brief write up about herself ……

       I am a commerce graduate who also happens to be a mother of 2 boys aged 11 and 9, currently residing in Chennai and pursuing M.A. (Political Science). My native is Kumbakonam – the temple town. My grandparents who were a stickler to tradition brought me up. I enjoy cooking and at times when the routine bores me to no end, it drives me to experiment and my family becomes the scape goat of those experiments. Luckily so far they have neither had the reason to complain nor the chance to get admitted in the hospital as a result.  🙂

Gongurra Soya Curry:

I came to know of Bhavya through FB and when she asked me to do a guest post for her, I was quiet pleased as I happen to like her recipes a lot and for the neatness with which she presents her dishes. They are not only a delight to the eyes but quiet healthy as well.

Following her steps, I wanted to present her a healthy recipe but something unique as well. The dish just proved to kill two birds with one stone. This was something that i tried a few weeks back on impulse, which turned out surprisingly well. If you are wondering about the feasibility of combining both gongurra and soya chunks, it was just a spur of the moment decision and let me promise that you will love it very much. The boys at home even had it with some rotis for dinner.

A side dish that is so rich in both protein and iron. Enjoy….


1. Soya chunks – 100 grams

2.Gongurra / Red Sorrel Leaves – 200 grams   (clean and wash the leaves)

3. Onion , juliennes chopped – 1 big

4. Ginger Garlic paste – 2 tsp

5. Green chillies, chopped – 2

6. Cardamom / elaichi – 2

7. Cloves / lavang – 2

8. Cinnamon/ dalchini – 1 inch stick

9. Bay Leaf – 1

10. Coriander Powder / Dhania powder – 2 tsp

11. Red chilli powder –  1  1/2 tsp

12. Turmeric / Haldi – 1/2 tsp

13. Curry leaves  – 1 sprig

14. Salt to taste.

15. Oil – 3 tbsp




Bring a deep saucepan with 4 cups of water to a boil. Add 1/2 tsp of ginger garlic paste to the water and let it come to a bubbling boil. Switch off the flame and put the soya chunks into water and close with a lid. Let it be for 10 to 15 min.

By this time the chunks would have become large in size. Drain over a colander and when cool take a handful of the chunks and squeeze out the excess water. Keep the chunks aside.

Heat a pan with oil. Add cardamom, cloves, cinnamon, bay leaf and roast for 30 seconds. When the aroma spreads, add the green chillies, curry leaves and sauté for 30 seconds. now, add the onion and sauté for another minute.

Add the remaining ginger garlic paste and cook for 2 minutes till the raw smell disappears. Now, add red chill powder, coriander powder and turmeric powder. Mix well till the entire mixture dries i.e. all the powders absorb the oil.

Now, add the washed gongurra leaves and a handful of water. Mix well and close with a lid to cook for 2 minutes. The leaves would have shrunk in size by now.

Add the soya chunks and 1/4 to 1/2 cup of water depending on how much gravy you want. Add salt according to your taste and let it cook for  5 minutes over low flame for the soya chunks to absorb the flavors of the leaves and the spices.

If you want the gravy to be dry, cook until all the moisture evaporates.

Switch off the flame and garnish with more curry leaves. Serve hot as a side dish with rice.



  • Adjust the spice level according to your taste buds.
  • Instead of gongurra leaves, you can use any greens. But, remember to use either tomatoes or tamarind pulp to bring in the tangy taste.
  • In case the soya chunks that you have becomes very big in size, cut them into bite sized pieces before adding to the gravy.


July 13, 2012

Soya Chunks n Mixed Veggies Curry

Preparation Time : 10 min

Cooking Time : 20 to 25 min

Serves : 3 to 4

Source : Pavithra


1. Soya Chunks – 3 cups ( I prefer Nutrela Soya Chunks than any other)

2. Carrot – 1 cup chopped

3. Beans – 1 cup chopped

4. Green peas – 1 cup

5. Onion – 1 medium size chopped finely

6. Tomato – 1 medium

7. Garlic – 5 pods(individual)

8. Ginger – 1/2 inch

9. Chilli powder – 1 tbsp ( I dint make it too spicy,  so add according to ur spice level)

10. Garam masala – 1 tbsp

11. Lemon juice – 1 tbsp

12. Water – 2 1/2 cups

13. Oil – 1/2 tbsp

14. salt as needed

15. Coriander leaves – 2 handful finely chopped

Boil water with a tbsp of salt.  Add the Soya chunks keep closed for 5 to 7 minutes. Drain them and wash it with running tap water and squeeze well.  Cut each chunks to 4 quarters.Keep aside.
Boil the veggies and see that they are not overcooked . They should remain crunchy. Keep aside.
Now , heat 1 tbsp of oil in the pan, when it is hot add the chopped onion and fry till transparent.
Then, add the ginger garlic paste.
Once raw aroma is disappeared, add the tomato, little salt. Mix well.
Once, the tomatoes are mushy  add the soya chunks, followed by 1/2 tbsp garam masala and 1/2 tbsp Chilli powder. Saute for few minutes so that the chunks will very slightly get roasted and everything is blended well.
 Now at this stage add remaining garam masala, chilli powder, veggies and 2 1/2 cups of water , salt. Mix well.
 Let them boil and cook for some time ( Don’t close with the lid it changes color) . When it starts to thicken, add tbsp of Lemon juice.
 When desired consistency is obtained , switch of the flame and garnish with chopped coriander leaves.
Serve hot with rotis.
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