Skip to main content

Chilli Soya chunks


Chilli Soya Chunks  is the veg version of Chilli chicken recipe. Soya chunks contains high amount of protein . So it is healthy to eat soya chunks. There are many different recipies of soya chunks. On tuesdays, we eat veg and as such I used to cook soya chunks on every tuesdays. Chilli soya chunks is an Indo-Chinese recipe. It can be served as a starter or as a side dish.  The taste is very delicious and is also very easy to make.

The recipe of Chilli soya chunks

Preparation time- 15 minutes
Cooking time- 30 minutes
Total- 45 minutes

Ingredients:
  • 1 cup soya chunks
  • 1 capsicum
  • 2 onions
  • 2 tbsp all purpose flour/ maida
  • 2 tbsp corn flour
  • 1 tbsp tomato sauce
  • 1/2 tbsp chilli sauce
  • 1/2 tbsp soy sauce
  • 2-3 garlic cloves chopped
  • 1 small piece of ginger chopped
  • 1 tomato (optional)
  • Oil
  • Salt to taste
Method:
  1. Soak soya chunks in warm water for 10 minutes. Squeeze it and wash them in cold water.
  2.  Add maida and corn flour and salt. Mix well.
  3.    Cut onions, capsicum and tomato in cube sized pieces.
  4.  In a pan heat oil. Make small balls of soya chunks and dip fry in oil . Drain and keep aside.
  5.  In the remaining oil add chopped ginger garlic. Add onions and capsicum . Fry till light golden brown.
  6.  Add tomatoes and fried soya chunks. Stir and fry.
  7. Add tomato sauce, chilli sauce and soy sauce. Add salt, stir and fry.
  8.   Now the Chilli soya chunnks is ready to serve.

Comments

Post a Comment

Most Popular Posts

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

Assamese Style Stir Fried Jute Leaves (MoraXaak)

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as  Titamora . The other one which is not bitter is called  Mithamora . Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

Boiled Jute Leaves

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe.  Also try : Stir fried jute leaves Jute leaves fritters Boiled Jute Leaves : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  A bunch of  tender jute leaves picked from the tip with stems   1 tbsp grated and fermented bamboo shoots (khorisa)    2-3 cups of water  2 green chillies  1/2 tsp mustard oil *  salt to taste  * If you don't like mustard oil, use olive oil.  METHOD: Wash jute leaves with stems under running water.  Cut the chillies lengthwise.  Boil 2-3 cups of water in a pan. Add jute leaves and green chillies.  Add salt and bring to boil.  When the jute leaves become soft and tender, add fermented bamboo shoots and musters oil.  After 5 minutes, switch off the gas.  Serve hot. 

10 Souring Agents in Assamese Cuisine

Souring agent is very important in Assamese cuisine. As Assamese people like to eat masor tenga or sour fish curry, it is very important to make the curry sour by using different souring agents available in this region.  Following are 10 souring agents used in Assamese cuisine to make different tasty recipes including masor tenga.  1.  Ou tenga(ঔ টেঙা) : English name:  Elephant apple   Scientific name : Dillenia indica Elephant apple  Cook with Elephant apple :  Fish Curry with elephant apple 2. Modhuxulung(মধুসোলেং) : English name : Scientific name : Polygonum microcephalum Modhuxulung  Cook with modhuxulung :  Modhuxulung chutney 3. Tomatoes(bilahi/বিলাহী) : There are many varieties of tomatoes used in Assamese cuisine. Kon bilahi(কণ বিলাহী) : English name : Cheery tomato Scientific name : Solanum lycopersicum var Mirika bilahi(মিৰিকা বিলাহী) : English name : Grape tomato Scientific name : Tomatoes  Cook with tomato :  Fish curry with p

Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor)

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak . There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora . The other one which is not bitter is called Mithamora . The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white.   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves. Today I'm going to share a fritter recipe of jute leaves. You can use any variety of jute leaves for making fritters. I have used mithamora in this recipe. Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGR

Poita Bhat | Paani Bhat | Watered Rice : The smart solution for leftover rice (with instant poita bhat recipe)

Assamese call it poita bhat , Bengalis call ponta bhat , pakhala in Odisha, geel bhat in Bihar, pazhankanji in Kerela and palaya sadam or palayathu or neeragaram in South India. Known by different names in different regions in the Indian subcontinent, fermented rice is a dish consumed by different communities of India in their own style since ancient times. The leftover cooked rice is soaked in water for overnight for fermentation. The next day it is served in  breakfast.  Traditionally Assamese poita bhat is served with mashed potato ( aloo pitika) or mashed grilled fish ( pura masor pitika) .The fermented rice is served in bell metal bowl and little raw mustard oil,  chopped chillies, chopped onions, few drops of lemon juice and pinch of salt is added to it before serving. As water is added to the cooked rice, we also call it paani bhat . Paani means water and bhat means rice which means watered rice .  Poita bhat   was known as "the poor man's breakfast" in an

How to make KHAR of Assamese Cuisine

Khar  is an alkali prepared from sun dried skin of some varieties of banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach.  A traditional Assamese meal begin with khar recipe.  A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower,  doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient.  One or two tablespoons is enough to prepare khar recipe.  Khar can also be consumed as raw by just adding chopped garlic,  few drops of mustard oil and salt. •  Doron Bon Khar •  Papaya Khar Khar  Recipe of making khar from banana peels : Ingredients : • Dry peels of 2 banana • 2 cups of water. Method : Khar is g