Soya, so good: Yummy recipes using soya!

Ever thought Soya would taste good? Here are five recipes that'll have you asking for more.

Soya is a high protein ingredient used in various forms. It can be used in the dal form, ready to cook soya chunks, soya flour, soya milk and tofu (soya paneer).

Cabbage and Soya Parathas 

Ingredients

• 1/2 cup Boiled and crushed soya chunks
• 1/2 cup cabbage (grated and steamed)
• 1 boiled potato
• 1 tsp finely chopped green chilies
• 2 tsp grated cheese (optional)
• 1tsp turmeric powder
• 2 tsp butter
• 1/2 cup chopped Coriander leaves
• 2 cup whole wheat flour
• Water as required
• Salt to taste

Method

• In a bowl mix together, steamed cabbage, soya chunks, boiled potato, , green chilies, turmeric powder, salt, coriander leaves, cheese (optional) and mix well. Set aside.
• Knead into semi-soft dough with the wheat flour, salt and water.
• Divide the dough into 4-5 equal parts.
• Roll out small circle of the dough
• Add the soya stuffing and seal it from all the sides. Sprinkle dry flour on a flat surface, flatten the circle and roll out chapattis
• Heat a tawa and place the paratha on it. Spread some butter and cool on medium flame till both the sides turn brown.
• Serve with ketchup of green chutney.

Crispy Soya Cookies

Ingredients

• 125 gm Soya flour
• 50 gm dates
• 100 gm sugar
• 3 tsp pure ghee
• 2 tsp of dry fruits
• 2 tsp vanilla essence
• A pinch of cooking soda

Method

• Heat water in a pan with a pinch of soda.
• Finely chop the dates and add to the water.
• In another bowl beat ghee with sugar.
• Add vanilla essence, dates, dry fruits and mix well.
• Transfer the contents to a greased tray and set to a 1/2 inch height.
• Cut into your favourite shapes using a cooking cutter.
• Bake the cookies in an oven at 180 degrees Celsius for 25 minutes.

Soya Sukha Masala

Ingredients

• 1 cup soy mini Chunks
• 2 onions chopped
• 1 small chopped tomato
• 1 tsp ginger garlic paste
• 1 1/2 tsp Red chili powder
• 1 1/2 tsp cumin and coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp freshly ground pepper
• Coriander leaves
• 2 tsp oil
• Salt to taste

Method

• Boil 3 cups of water in a pan.
• Add the soy chunks and set aside for 15 minutes.
• Drain out the excess water from the chunks by squeezing it. Set aside.
• In a pan heat 1 tsp of oil. Add the onions, ginger, garlic paste and sauté.
• Add the tomatoes.
• Add the red chilli powder, turmeric, cumin and coriander powder and mix well, if needed add 1/4 cup of water.
• Add the cut soy chunks and salt.
• Cook for 5 minutes or until the soya chunks are cooked through mixing well.

Soya corn Paneer Tikkis

Ingredients

• 125 gms Soya chunks
• 150 gms Paneer
• 3/4 cup boiled sweet corn
• 4 boiled potatoes
• 1 chopped onion
• 1 1/2 cup bread crumbs
• 1 cup corn flour
• Green chillies, finely chopped
• 1 tsp garam masala powder
• 1 tsp chat masala
• 1 tsp chilli powder
• 1 tsp coriander powder
• A pinch of turmeric powder
• Salt as required

Method

• Heat water in a pan and add the soya chunks. Turn off the stove and set aside for 15 minutes. Squeeze the excess water from the chunks and set aside.
• In a bowl add the chopped onions, chilies, boiled potato and mashed soya chunks.
• Add pannier and boiled corn kernels and mix the mixture well.
• Add salt and chilli powder, turmeric powder, cumin powder, garam masala powder, coriander leaves, and mix together adding corn flour to form a soft dough.
• Put the bread crumbs in a dish.
• Make small tikkis of the dough and roll them in the bread crumbs.
• Refrigerate for 30 minutes.
• Head the oil in a pan and fry the tikkis till golden brown. Serve with tamarind and pudina chutney.

Super Soya Salad

Ingredients

• 1 cup of boiled soya beans (Soak them for at least two hours before boiling)
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes (deseeded)
• 1/4 cup chopped cucumbers
• 1/4 cup chopped peppers
• 1/4 cup chopped apples
• 1/4 cup chopped pineapple
• Parsley leaves

For the Dressing

• Olive oil
• A splash of lemon oil
• 1 tsp of honey (optional)
• Salt to taste

Method

• Mix the beans with all the vegetables and fruits.
• In a separate bowl mix the dressing.
• Add the dressing to the veggies and toss the salad.
• Refrigerate for an hour so that the flavours blend.
• Garnish with parsley and serve.