Vegan Nihari with Soy Curls

The word Nihari brings so many memories from past. Its perfect breakfast dish since Nihar means Morning but here , who has time to cook this in the morning so I made it for diner and made a sin by eating with rice, generally its goes with paratha. Its a time consuming dish originally since its cooked overnight so the meat cooks perfect and the marrow comes out from the bones make it rich and buttery. But since I am making it with soy curls , it was very fast and done in under 20 minutes. Since I am using ready made Nihari masala , roasting and cooling the masala process also saved the time. I have used soy curls , you can use tofu, soy chunks, paneer too.

Ingredients :

1/3 cup dry soy curls which will be cup and more after hydrated 

2 tbsp. oil

2 tbsp. lemon juice

1 tbsp. ginger garlic paste

salt as per taste

2 tbsp. Nihari masala - more if you like spicy

few thin julienned cut ginger slices

3 onions 

Powder masala for soy curls

salt as per taste

1 tbsp. red Kashmiri chili powder

1 tbsp. cumin coriander powder

1/2 tsp. Turmeric powder

1 tbsp. Nihari masala

Method :

Soak the soy curls in hot water for 10 minutes.

After 10 minutes take as much water you can take out from soy curls and dry it.

Marinate soy curls in spice mixture and air fry it for 400 F for 10 minutes.

To give more crunchy texture, I broiled it for 3 minutes. 

Take it out.

Meanwhile in a pan, add oil, and brown the onions.

Take 2 tbsp. onion out for sprinkle at the time of serving. 

Add ginger garlic paste in brown onions which are in pan. 

Add Nihari Spice mix and mix it. 

Add water and cook on high flame to get the boil.

Add soy curls and cook on medium flame for 10 for 15 minutes. 

As per your preference you can decide how thin or thick gravy you want. 

Before serving, add lemon juice in it and mix it

Garnish with brown onion and ginger and serve it with Roomali roti, Paratha or make a sin and have it with Rice.

Quick and Easy Vegan Katsu Curry with Gardein Tenders

For so long I wanted to make Katsu curry but didn't wanted to fry anything , no tofu, no eggplant  or anything. So think of using Gardein Chick'n Crispy Tenders, you can use fish sticks too. So Just have to cook  rice on one stove top and curry on another and air fry the renders and you are done. No more frying and delicious Japanese curry is ready. If you want to make the curry from scratch use this link but this time I wanted to try the readymade one, so I brought S & B Golden curry - Medium hot. It was much easier than making it at home and quick. You can use Vermont curry package too. To make it more meaty , I have add Soy chunks in it too. 

Ingredients 

1 pack of Gardein Crispy Tenders

1 small potato cut in small cubes

1/2 onion cut in small cubes

1/2 carrot cut in half moon

handful of soy chunks

1 tbsp. oil

1 cube of readymade curry

water as needed for curry

Method : 

Put the tenders in air fryer and cook on 400 F for 10 minutes turning in between so its crunchy on both sides. 

In a pan, add oil . Add onion and sauté for a minute or two. When onion becomes translucent , add potatoes and carrots and stir for a few minutes so it gets cook from all the sides. 

Add soy chunks in it. 

Add water and let it boil. Then reduce the heat to medium and let it cook till the vegetables are almost cooked. 

Break the curry cube and add it into the pan and mix the curry in the water.

Now reduce the heat to low and let the curry cube to dissolved in it. Stir to make sure its not sticking to the bottom of the pan. 

If you think its too thick then add little more water. 

Check the consistency of the sauce, not to watery or not to thick. 

When its right consistency, turn off the stove.

To serve, place cooked rice on one side of the plate, then place the tenders next to rice and the pour the curry next to tenders. 

Mix it and enjoy it