Topic started by laxmi (@ dialup-64.157.87.3.dial1.weehawken1.level3.net) on Fri Nov 2 13:15:57 .
All times in EST +10:30 for IST.

Does anyone out there know how to make any dish with soya beans(those round ones).
I guess that's how it is called ..

Responses:

• Old responses
  
• From: hjhhhhhh (@ 203.145.144.117) on: Mon Oct 27 09:59:29 EST 2003
  
  Visit ME at …….www.indianvegfood.fcpages.com…..
  
  
  INDIAN Veg Food Recipies
  
  Indian Recipes >> Indian Vegetarian Cuisine
  India is well-known for its tradition of vegetarianism which has a history spanning more than two millenia. The anti-meat eating sentiment was already felt at the end of the Vedic period. This period also saw the rise of Buddhisln and Jainism, the founders of which abhorred the practice of sacrificing and consuming the flesh of animals, preaching the principle of ahimsa or ''non-harming''. To win back these converts into their fold, the Hindu priests advocated against killing, their public appeal beginning around the Ist century BC. They embraced ahimsa and followed a vegetarian diet, regarding it as superior to the Brahminical ideas of sacrifice.
  
  
  
  
  *
  
  ALOO DUM MASALA
  
  INGREDIENTS
  
  Potato
  500 gms
  Dhaniya powder
  2 tsp.
  
  Tomato ( for juice)
  200 gms
  Haldi Powder
  ½ tsp.
  
  Onion (grated)
  2
  Garam Masala Powder
  ½ tsp.
  
  Green chilly (finely chopped)
  2
  Cardamom (big)
  1
  
  Ginger ( finely chopped)
  1"
  Cardamom (small)
  2
  
  Curd
  ½ cup
  Laung
  2
  
  Malai
  ½ cup
  Dalchini
  1"
  
  Tomato sauce
  2 tbsp.
  Javitri
  1"
  
  Chilly sauce
  2 tbsp.
  Oil (for tadka)
  2 tbsp.
  
  Salt
  1½ tsp
  Jeera
  1 tsp.
  
  Red chilly powder
  ½ tsp.
  Coriander leaves (chopped)
  A few
  
  
  METHOD
  
  Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.
  
  Serves: 5-6 adults
  
  
  
  Aloo Ka Bharta
  INGREDIENTS
  Boiled Potatoes (Big) : 4-5
  Onion (finely chopped) : 2
  Green Chilies (chopped): 2
  Coriander Leaves (chopped): A few
  Mustard Oil: 1 tsp
  Salt : 1/2 tsp
  Red Chilly Powder: 1/2 tsp
  Jeera (roasted and powdered): 1/2 tsp
  
  METHOD
  Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.
  
  Mainly to be served with Baati
  
  
  
  
  
  Kadahi Paneer which is easy to cook and tasty to eat. It takes just 15 minutes to cook it. The recipe is as given below:
  
  INGREDIENTS
  
  3 Onions
  1 pouch - Tomato puree
  1 capsicum
  Salt to taste
  1/4 spoon Turmeric powder
  1/2 tsp Red chilly powder
  250 gm Paneer cubes
  1/4 tsp Soya Sauce
  1 tbsp Oil
  
  METHOD
  
  Cut the onion into small pieces and fry in oil until it gets slightly brown. Then put small pieces of capsicum along with turmeric powder, salt and red chilly powder. Add tomato puree and soya sauce. Keep it for 5 minutes and add the paneer pieces. Serve hot with Naan, Tandoori Roti.
  
  Serves: 3-4 persons
  
  
  
  
  
  Punjabi Recipes
  
  
  A predominantly wheat eating people, the Punjabis cook rice only on special occasions. It's never eaten plain or steamed, for steamed rice implies that somebody is sick. Rice is eaten always with a Bagar (flavoring) of cumin or fried onions with Rajma or Kadhi, Rajma with rice or rice with Kadhi is eaten or holidays or on festive days. In winter rice is cooked with Gur or with peas called matarwale chawal or as a delicacy called Rao Ki Kheer which is rice cooked on very slow fire for hours together with sugar cane juice.
  
  
  
  PANEER BUTTER MASALA
  
  
  
  INGREDIENTS Carrot : 2 medium sized Tomato : 2 big sized. Paneer : 100 gm. Peas : 1 cup Ginger : 1 inch piece. Green chillies : 3 to 4 Garam Masala pwd: 1/2 tsp. Dhania pwd : 1/2 tsp Jeera pwd. : 1/2 tsp Salt : to taste Turmeric pwd. : 1/4 tsp. Sugar : 1 tsp. Tamarind pulp : 2 tsp Red chilli pwd : 1 tsp. Cream : 2 tsp. METHOD
  
  
  Wash and chop the carrots into big pieces. Boil them in water.
  
  
  Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie.
  
  
  Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt.
  
  
  Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves.
  
  
  Put in the cream, salt and sugar and keep on low flame.
  
  
  Add the paneer and peas. The left over water from paneer can also be added.
  
  
  Keep on low flame till the butter masala blends well.
  
  
  Remove from fire, season with coriander leaves and put in a blob of butter, just before serving.
  
  
  Serve hot with chappati, roti, nan, or rice.
  
  
  
  
  
  
  Rajasthani Recipes
  
  
  Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. Perhaps the best known Rajasthani food is the combination of dal, bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available. Besides, each region is distinguished by its popular sweet - Mawa Kachori from Jodhpur, Malpuas from Pushkar, Rasogullas from Bikaner, Ghevar from Jaipur to name a few.
  
  
  
  
  
  
• From: indu (@ pcp04598429pcs.elictc01.md.comcast.net) on: Fri Jun 11 19:54:05
  
  hi
  can any one tell me how to make fried rice with soya wadi powder
  
  
• From: vijaya (@ ) on: Thu Oct 21 09:09:42
  
  what is soya wadi and would like to have some good receipes using the same
  
  

Want to post a response?