Tag Archives: Soy

Soya Granules Burger

27 Dec

Soya Granules Burger.

Soy granules are cooked by adding them to the hot water. They are then added the tomato onion sauce having lots of spices and spice powders. The cooked soy granules mixture is then stuffed into pav bread. Soy granules burgers are then served immediately.
Makes: around 4 Soya Granules Burgers.


Soya Granules 1 Cup
Onion 1 Medium
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Green Chiles 2
Garam Masala Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Bay Leaf 1
Cinnamon 2 inch Long Stick
Green Cardamom 1
Cumin Seeds 1 tsp
Cloves 1
Cilantro few Sprigs
Pav Bread 4 Pieces
Ghee 1/2 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Bring to boil around a cup of water.
Remove from heat, add soya granules, stir for few seconds till soy granules soften.
Remove stems, wash and finely chop the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds, cinnamon, cardamom, bay leaf and clove.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry for couple of seconds, stir in reserved liquid and soy granules.
Cook till soy granules absorb all the flavors and let most of the moisture evaporate.
Remove from heat and stir in cilantro.

Slice the pav bread into two. Apply ghee to both sides of the bread.
Heat a flat pan on medium heat.
Place the sliced pav on hot pan and fry on both sides till light golden brown.
Stuff each bread with soy granules mixture and serve the burgers immediately.
Notes: Make sure to remove the whole spices from the stuffing before placing it on the burger.

Suggestions: Cook the tomatoes very well before adding the spices.
Variations: You can substitute the Indian pav bread with any kind of bread like french rolls, ciabatta, hamburger buns etc…
Other Names: Soya Granules Burger.

Cauliflower with Edamame

17 Dec

Cauliflower with Edamame.

Cauliflower is broken into small florets and the florets are cooked in tempered oil till soft. Boiled edamame and fenugreek leaves are mixed with the cauliflower and briefly fried along with other spices. Serve cauliflower with edamame with steamed rice and dollop of ghee or with any flat bread.
Makes: around 3 Servings of Cauliflower with Edamame.


Cauliflower 1 Small Head
Shelled Soy Beans / Edamame 3 Tbsps
Fenugreek Leaves 1/4 Cup
Garam Masala 1/4 tsp
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove outer leaves, hard stem and break the cauliflower into small florets.
Thoroughly wash the cauliflower florets.
Separate the fenugreek leaves and wash them with fresh water.
Boil the edamame in salted water till soft.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets.
Stir and cook covered on low flame for around 5 minutes.
Stir to avoid the burning and cook till the cauliflower is just soft but not mushy.
Add the cooked edamame, fenugreek leaves, turmeric powder and garam masala powder.
Fry on low flame for around 5 minutes till fenugeek leaves wilt and cauliflower absorbs all the flavors.
Finally season the cauliflower with salt and mix thoroughly.
Remove from heat and let the mixture stand for couple of seconds before serving with steamed rice or with roti.
Notes: Make sure not to overcook cauliflower.

Suggestions: Grind red chile, coriander seeds, cinnamon and clove into fine powder for quick garam masala.
Variations: Add red chile powder or green chiles to the tempering for spice.
Other Names: Cauliflower with Edamame

Tempered Edamame

15 Dec

Tempered Soybeans.

Edamame are fresh soybeans in a pod. The soybean pods are shelled and the soy beans are boiled in salted water till just soft. Oil is tempered with few spices and cooked edamame are briefly fried in oil. Lemon juice is added as a final step along with freshly grated coconut if desired. Serve tempered edamame immediately.
Makes: around 3 Servings of Tempered Soybeans.


Shelled Fresh Soy Beans 2 Cups
Red Chile Powder 1/4 tsp
Grated Fresh Coconut 2 Tbsps
Turmeric Powder 1/8 tsp
Lemon Juice 1 tsp
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Boil the shelled soy beans in enough salted water for around 10 minutes or until they are soft.
Strain the boiled soy beans and refresh in cold water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked edamame and salt.
Stir fry for few seconds and stir in grated coconut, red chile powder and turmeric powder.
Remove from heat and stir in lemon juice.
Adjust the seasoning if required and serve tempered edamame as a snack or as a accompaniment to steamed rice.
Notes: Make sure not to overcook the edamame.

Suggestions: When pressed between fingers, edamame should mash completely. If the edamame are not cooked properly, put them in a boiling water and cook till done.
Variations: You can also garnish with chopped cilantro.
Other Names: Tempered Edamame, Tempered Soybeans.

Soy Bean Cutlet

6 Aug

Soy Bean Cutlet.

Soy beans are soaked in water and ground into a paste once cooked along with soaked moong dal. The mixture is seasoned with spices and herbs and made into a thick disc. The soy bean cutlets are then shallow fried till golden brown in color.
Makes: around 6 Soy Bean Cutlet.


Soy Beans 1 Cup
Moong Dal 1/4 Cup
Onion 1
Green Chiles 2 – 4
Cumin Seeds 1/2 tsp
Lemon Juice 1 tsp
Mint Leaves few Leaves
Cilantro few Sprigs
Salt to taste
Oil for Shallow Frying

Method of preparation:

Separately soak soy beans and moong dal in water for 4 – 8 hours.
Wash the soy beans and moong dal under fresh water and strain them.
Cook the soy beans in enough water for couple of minutes or until the rawness of the soy bean has gone.
Grind cooked soya beans and soaked moong dal into paste without adding any water.

Peel and finely chop the onion.
Remove stems, wash and mince the green chiles.
Wash and finely chop mint leaves and cilantro.

In a mixing bowl, mix together ground soya beans and moong dal, onion, green chiles, cilantro, mint, cumin seeds, lemon juice and salt.
Take around 2 tbsps of mixture and form into a ball.
Flatten the ball to make it into a quarter inch thick disc.
Repeat the same with remaining soy bean mixture.

Heat a flat pan on medium heat, add a tbsp of oil all over the pan.
Arrange the soy bean cutlets on the pan and fry them on both sides till golden brown in color.
Garnish with cilantro and serve soy bean cutlet with ketchup or with chutney.
Notes: Make sure to fry the soy bean cutlet right.

Suggestions: If the cutlet is still raw inside, put it back on the pan and fry on low flame till done. Alternatively, add few tablespoons of oil in a small skillet and fry them till done. You can also bind the soy bean mixture with besan or rice flour etc..
Variations: Add your choice of vegetables to the soy bean mixture.
Other Names: Soy Bean Cutlet.

Soya Granules Cutlet

18 Sep

Meal Maker Cutlet.

Soya granules are soaked in hot water till soft. Onion and ginger is lightly fried along with soya granules. Mashed cooked potatoes are mixed in to act as a binding agent. The mixture is flavored with few spices, formed into patties and fried on flat pan till golden brown.
Makes: around 4 thick Soya Granules Cutlets


Soya Granules 1 Cup
Red Potatoes 4 – 5 Small
Fresh Green Peas 1 cup
Onion 1 Small
Green Chiles 3
Ginger 1 inch piece
Cilantro 1 cup packed
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Fine Sooji 2 tbsps
Salt to taste
Oil as required

Method of preparation:

Wash, halve and boil potatoes in enough water until just cooked.
Once cooled, peel and thoroughly mash the cooked potatoes.

Soak soya granules in hot water for around 5 – 10 minutes.
Strain the soya granules and keep aside.

Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Peel and mince ginger.
Clean, wash and finely chop cilantro.

Heat a tbsp oil in a pan on medium high heat, add onion, green chiles and ginger.
Fry for few seconds, add soya granules and fry for a minute.
Then stir in mashed potatoes, fresh green peas, chopped cilantro, cumin powder, garam masala and salt.
Mix everything thoroughly and remove from heat.

Cool the mixture, take a full handful of the it and form into a smooth ball by lightly pressing between palms.
Roll the prepared ball in fine sooji and press it lightly to flatten it a little.
Repeat the same with remaining soya mixture.

Heat a tsp of oil on a flat pan on medium heat, place the couple of flattened soya granules mixture on hot pan.
Apply oil on top side, fry on both sides until golden brown and remove the soya cutlet from heat.
Repeat the same with remaining soya patties.
Alternatively, drizzle some oil and roast the soya patties in preheated oven at 350F for 10 – 15 minutes.
Serve soya granules cutlet sandwiched in any bread or french rolls with sliced onions, tomatoes and tomato ketchup, or serve them as is with green chutney or hot sauce.
Notes:Make sure not to turn on other side until one side is fried well.

Suggestions: If soya cutlet is not fried properly, put them back on hot pan and fry till golden brown on both sides.
Variations: You can also add finely chopped cooked mixed vegetables to the soya granules potato mixture for extra nutrition and enhanced taste.
Other Names: Soya Potato Patties.