Soy Chunks Pulav with Boondi Raita

I just love one-pot meals, either is noodles, rice, and lentils,  pulav , biryani. This is a very easy pulav dish, just put everything in one pot and cook it. You can put everything in the pressure cooker and cook it for one whistle too. Here I took soy chunks, which are big in shape so It gives meaty texture and chewiness. It's up to you if you want to add potatoes or not, I like potatoes with chunks either in gravy dish or in pulav.  The whole dish will come together in 20 minutes. I serve it along with simple boondi raita, you can have it onion and tomato raita, cucumber raita.

You can find my other soy chunks recipes  Soya Kheema Masala,  Green Chickpeas, and Soya Curry, Vindaloo Pulav with Soya and Potatoes,  Soya Malai Kofta Curry,  Methi Aloo with Soya Granules



Ingredients : 

1 cup Basmati rice
1/2 cup dried soya chunks
1 onion chopped
2-3 dry red chilies
10 Black peppercorns
Few cloves
1 tsp whole cumin (jeera)
1 Potato cut in big chunks
1 tbsp Turmeric powder
1 tbsp Cumin coriander powder
1 tbsp Biryani masala
salt as per taste
1 tbsp Red chili powder
1 tbsp ginger garlic paste
1 green chili cut in big rounds
2 tbsp oil
Boiled egg cut in half

Method:

Take one big microwave bowl and add soya chunks with water in it, fill it till all chunks are soaked.
Put it in the microwave on high for a minute, drain the water and squeeze the water out and keep it aside.

Heat up a deep pan with oil in it.

Add whole spices first then jeera.

when jeera changes the color, add onion and cook till its brown.

Add powder masala along with ginger, garlic, and chilies in it.

Saute till raw smells go from ginger-garlic.

Add potatoes, chunks, and rice and mix it.

Add enough water and salt.

After one boil, put it on medium flame and cook it till all water is gone and rice is cooked perfectly.

Don't poke too much while it's cooking. You don't want to break the rice.

When it is done, sprinkle some coriander leaves before serving.

Serve with boondi raita, mix up the yogurt, at the time of the serving, add salt and mix it, put some boondi in it, sprinkle roasted jeera powder, coriander leaves.

If you want you can top it with a boiled egg.

Thai Pra Ram Tofu with Vegetables (Peanut Butter Sauce) - Vegan

I love South Asian food, I prefer that over any other cuisines. So always in a lookout for easy and delicious and spicy recipes. This is the by far easiest and quick thai Curry you can have it. Add vegetables as per your liking and sauce comes so quick you will be amazed. And when you add your own planted chilies in it, flavor are surely double. You can use any other protein instead of Tofu and make it and keep the sauce ready in other bowl and this dis will be fast to finish. You can serve it with zoodles, noodles or brown, white or stir fry rice and make a meal out of it.


Ingredients : 

1/4 Tofu cut in small cubes
1 Carrot cut in small pieces
1 Onion cut
1 Small Red pepper chopped
1/4 cup chopped red cabbage
Few flowers of Broccoli
4 Mushroom chopped
Few leaves of Spinach
2 tbsp oil

For the sauce : 

1/2 cup creamy peanut butter
1 tbsp Maple syrup
2 tbsp Rice vinegar
2 tbsp fresh cilantro chopped
3 cloves garlic chopped
1-2 Tbsp Tamari sauce or soya sauce
1 tbsp sambal Olek sauce
1/4 to 1/2 cup warm water, depending upon your choice of gravy

Method:

Heat a pan on medium heat, add 1 tbsp oil and add small cubes of tofu. Make it brown from all the sides, don't burn it.

Once it's done keep it aside.

When tofu is browning, make a sauce.

In a bowl. add all the ingredients and lastly add water as per the need. Mix it till it becomes well blended.

Heat a pan again, add oil, saute first, a carrot then broccoli and then other vegetables except for spinach.

Then add tofu and mix all the vegetables.

Add sauce and quickly mix it till it becomes thick, if it is too thick for your taste, add little warm water and make it thinner.

Shut off the gas and add spinach and mix it.

Serve it hot alongside your favorite plain rice, jasmin rice, brown rice, stir fry rice or noodles.

Easy Vegetarian Laksa Soup

I was eyeing on this so long and I knew it that this will be going to become my favorite soup and it is now. It has simple ingredients but bold flavors. You don't have to go to the trouble to make laksa paste from scratch. Just take your favorite Thai red curry, add broth, coconut milk, empty fridge with whatever vegetables you have and voila, Laska soup is ready to serve. It's perfect for fall evening to have this bowl of soup for dinner but you can have it for lunch also. This soup belongs to Singapore, so if you are on that side of the world, you are lucky but for people like us we have to make it at home. You can use any toppings, bean sprouts, lettuce, cabbage. If you can find vegan fish sauce, add it, it will give nice zest.



Ingredients : 

6 tbsp Red curry paste
2 cups vegetable broth
1 tbsp oil
1 cup light coconut milk
1 tsp curry powder
salt as per taste
1 tsp sugar
1 tbsp Sambal Olek
1/2 cup tofu chopped in small cubes
1/4 cup red cabbage
1/4 cup broccoli
6-7 white mushroom chopped
3 cloves of garlic chopped finely
1 and a half cup of rice noodles boiled
1 A large egg boiled and cut in half
1/4 lemon wedge
Cilantro leaves
Vegan Fish sauce -optional for serving on top

Method : 

In a saucepan, on low heat, add oil and red curry paste and garlic.

Stir well and cook the paste for 10 minutes until paste changed the color.

Add 1/4 cup broth and dissolve curry paste.

Add remaining stock, coconut milk, curry powder, salt, sugar, sambal oelek, all the vegetables.

Stire and bring to a boil, lower the heat and cover and cook for 10 minutes.

On the side, boil the noodles and egg and keep it aside.


In a serving bowl, first, have half of the noodles, pour the broth mixture on it and top it with lettuce, egg, cilantro, and lime wedge and serve immediately.



If you have vegan fish sauce, sprinkle it.

Believe me, it will be your house's favorite noodle soup.