July 20, 2009

Chilli Soya Chunks / Meal Maker Recipe

TH loves soya chunks. After paneer and mushrooms, this is probably his next favourite thing. Although I used to dislike the bland taste when I was younger, I have acquired a taste for it now. So I am always on the look out for new soy chunks recipes even though I tend to stick with my tried and tested Soy chunks masala recipe most of the time. More Soya Chunks Recipes.

The moment I saw the chilli soy chunks recipe in Soma's eCurry, I knew I'd be trying it very soon. The ingredients were mostly every-day stuff and I always have some soy chunks (or meal maker, as TH calls it) in the house.

It was really really good, to say the least. We had it with chapatis but am sure it goes much better with fried rice.
Chilli Soya Chunks
Serves: 3 to 4
Source: eCurry

INGREDIENTS:
1 cup uncooked Soya Chunks/Meal Maker
1 onion, chopped into rough squares
1 large tomato, pureed
2 green chillies (I used Thai chilli padi)
1 small capsicum, cut into squares
2 tbsp ginger garlic paste (I used freshly minced ginger and garlic)
6 dry red chillies (adjust to taste)
2 tbsp soya sauce
1 tbsp tomato sauce/ketchup/hot and sweet sauce
2 tbsp oil
Spring onions or scallions for garnishing
Salt to taste

INSTRUCTIONS:

1. Boil about 4 cups of water and add about 1/2 tsp salt and the soya chunks to it. Keep closed and let it soak for 30 mins.

2. Heat the oil in a pan and add the dry red chillies. To this, add the onions, capsicum, green chillies and ginger-garlic mixture. Fry for 2-3 mins on medium heat until the red chillies turn brown and the onions get transparent.

3. Drain the soaked chunks and reserve the water. Squeeze them gently to remove excess water and add to the pan. Add salt and toss well, letting it cook for about 5 mins and until well combined.

4. In the reserved water (adjust to get 1.5 cups water, adding more plain water if required), add the soya sauce, pureed tomato and tomato sauce. Mix well.

5. Turn the heat to high and add this to the pan with the soya nuggets. Mix well on high for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins.

6. Garnish with the spring onions, scallions and serve with rice or roti.
Note: The quantity of sauce in this recipe can be varied according to personal choice. Since I serve it with chapatis, I wanted more gravy than normal. Make sure you adjust water accordingly because as you keep this dish longer, the soya nuggets will absord more and more water making the dish drier than you may wish it to be.

If you find the gravy too watery, mix 1 tsp corn flour with some water and add to the dish heating it through before removing it from fire. 

Edited to add tips from Reema and Soma:

- To remove the 'stink' present in soya chunks which some of you may not like, add some minced garlic and boil in water for 5 mins. Cool, squeeze out extra water and use as above.

- Soak those nuggets in a bowl of hot water, along with 3-4 spoons of milk - that takes away the raw soya taste and leaves the soya nuggets creamy and smooth.

Please feel free to share how you go about prepating the soya chunks before cooking.