Skip to main content

SOYA CHUNKS COCONUT STIR FRY

Preparation Time -15 Minutes
Cooking Time - 20 Minutes

Ingredients

Soya Chunks - 200 gm
Onion - 1 (Big size)
Ginger Garlic Paste - 1 tab spoon
Green Chilli - 3
Curry Leaves - 2 Sprigs
Tomato - 1
Grated Coconut - 1/2 Cup
Turmeric Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Red Chilli Powder - 1 tabspoon
Garam Masala - 1/2 teaspoon
Mustard Seeds - 1/2 tab spoon
Cumin Seeds - 1/2 teaspoon
Coconut Oil - As required for cooking
Salt - To Taste

Method
  • Sock Soya Chunks in hot water for 10 minutes and wash and squeeze well in cold water for 2 or 3 times and cut it into pieces and keep it aside.
  • Peel Onion and wash well and slice it.
  • Wash Tomato and Green Chilli and chop well.
  • Heat 2 tab spoon Coconut Oil in a pan and splutter Mustard Seeds in it.
  • Then add Cumin Seeds into this and fry it.
  • Add sliced Onion, Ginger Garlic paste, Green Chilli and Curry Leaves to this and saute well until Onion becomes soft and light Brown colour.
  • Turn down the fire and add Turmeric powder and saute well until remove the raw smell.
  • Add Coriander Powder and saute well until remove raw smell.
  • Then add Red Chilli Powder and saute well till remove raw smell.
  • Add chopped Tomato and Salt to taste and mix well.
  • Cover it and cook it under medium flame until Tomato becomes soft.
  • To this add Soya Chunks pieces and Grated Coconut and mix well.
  • Add Garam Masala powder and Salt and mix well.
  • Cover it and cook it well for 10 or 15 minutes and make it dry as desired.
  • Serve it hot in a serving bowl with Rice and Chapati.
Tips
  • If you need spicy dish add some Pepper Powder.
  • Cumin Seeds is an optional ingredients so you can avoid this if don't like its taste.
  • Change the quantity of spices as per your taste.

                   
Soya Chunks Coconut Stir Fry


Comments

Popular posts from this blog

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w

GHEE RICE WITH CHICKEN ROAST

Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook