About

Soybean Masala without coconut

-

Soybeans are very rich in nutritive components. Besides the very high protein content, soybeans contains a lot of fiber and are rich in calcium, magnesium. The soy protein has a high biological value and contains all the essential amino acids.

Soybeans are rich in unsaturated fatty acids and low in saturated fatty acids. Include it in your diet... :)

Here is my own recipe of Soybean Masala, without adding coconut..




Print

Soybean Masala without coconut

Yield: Serves 2 person
Author: Namitha Shenoy
Prep time: 5 MCook time: 30 MTotal time: 35 M
Soybean in onion and tomato gravy which goes well with rotis or chapatis

Ingredients:

  • Soybeans - 1 cup
  • Roasted onion paste - 1 cup
  • Ginger Garlic paste - 1 Tbsp
  • Tomato puree - ½ cup
  • Fresh yogurt - 3 Tbsp
  • Bay leaves- 2
  • Cinnamon - 1 inch
  • Cloves - 3 to 4
  • Saunf (Fennel seeds) - ¼ tsp
  • Kalonji (Onion seeds) - ¼ tsp
  • Tumeric powder - ½ tsp
  • Coriander powder - 2 Tbsp
  • Cumin powder - 1 Tbsp
  • Chilly powder - 1 Tbsp
  • Kitchen King masala - 1 Tbsp
  • Garam masala powder - 1 tsp
  • Ghee - 1 Tbsp
  • Salt to taste
  • Coriander leaves for garnishing

Instructions:

  1. Wash and soak soybean for 4-5 hrs.
  2. Then pressure cook with 4 cups of water until soft.( 4-5 whistles)
  3. In a kadai, heat some ghee. Add bay leaves, cinnamon, cloves n saunf n fry until u get a nice aroma.
  4. Then add ginger garlic paste n fry until raw smell goes off. Now add tomato puree and roasted onion paste and fry until moisture content is gone. Once this is done, add whisked yogurt n mix well. Add all themasala powder n fry until oil oozes out.
  5. Take fistful of boiled soybeans in a blender n blend till smooth paste. Add this paste to the above mixture n fry until raw smell goes off. Add salt and enough water approx. 2 cups or add as per your consistency. Bring to boil.
  6. Now add remaining boiled soybeans to this gravy, mix well n cook covering d lid. Let it cook for 5-10 mins on medium flame.
  7. Switch off d flame n garnish wit Coriander leaves n serve.. Goes well with Chapatis.. :) :)
Did you make this recipe?
Tag @namiscookbook on instagram and hashtag it #namiscookbook
Created using The Recipes Generator

Comments

Post a Comment

Popular Posts

Chicken Uruval

-
Image
Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe...
Read more

Mushroom Peas Masala (No Onion, No Garlic)

-
Image
After so many requests for no onion, no garlic recipes,  here I have come up with a yummy side dish prepared using Mushrooms and green peas. Print Mushroom Peas Masala (No onion, No Garlic) Yield: 4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 30 M Total time: 45 M A yummy side dish prepared using Mushrooms and green peas in creamy tomato gravy. Ingredients: Mushrooms - 200 gms Green peas (fresh or frozen) - 1 cup Milk - 1 cup  Saunf - 1 tsp  Cinnamon stick - 1 inch  Black cardamom - 1  Green cardamom - 2  Turmeric powder - ¼ tsp  Coriander powder - 1 tsp  Cumin powder - ½ tsp  Kashmiri chilli powder - 1 tsp  Garam masala powder - 1 tsp  Oil - 1 tbsp + ½ tbsp Butter - 1 tbsp + ½ tbsp Kasoori methi - 1 tbsp  Sugar - ½ tsp Salt to taste  Fresh cream - 1 tsp (for garnishing)  For masala paste : Tomatoes - 3 large Ginger - 1 inch  Green chillies - 2  Cashewnuts - 10 Instructions: Wash Mus...
Read more

Patrode

-
Image
  Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming. Here is my version of recipe which is soft and absolutely delicious. Recipe Video : Recipe Card : Print Patrode ¦ Pathrado Yield: 10 - 12 pieces Author: Namitha Shenoy Prep time: 15 Min Cook time: 40 Min inactive time: 3 Hour Total time: 3 H & 55 M A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. Ingredients Colocasia leaves - 10 to 12 Raw rice - 1 cup Whole moong - 3/4 cup Dry red chillies - 10 to 15 Tamarind - lemon size Fresh Coconut (grated) - 1 cup Salt to taste Asafoetida - 1 tsp Coconut oil for greasing Instructions Was...
Read more