Nano or baby soya chunks look cute and they can be used to make tasty dishes. It makes sense to buy an ingredient only if you can cook it at least in two ways; else they will remain in the cupboards, forgotten till expiry.

The two major benefits of cooking with soya are, one, they are a powerhouse of protein and two they require no overnight soaking or prep

Soya chunks need to be first soaked in boiling water for a few minutes. Then it is to be rinsed thoroughly in running water and the water squeezed out of it; now it’s ready to be cooked.

The first dish is a easy and tasty Soya Curry. The soya chunks are cooked in a rich onion tomato gravy mixed with cashew paste and a sprinkling of the aromatic kasuri methi. The soya chunks absorb the flavours of the gravy and become soft and yummy.

It’s a perfect curry for chapati and an ideal substitute for kadala or kabuli channa or chickpeas which you need to remember to soak in water overnight for faster cooking

Ingredients (serves 4):

• 1 cup cleaned nano soya chunks (as mentioned above)
• 1 medium onion sliced
• 1/2 inch ginger sliced
• 6 cloves of garlic sliced
• 1 medium tomato sliced
• 12 pieces of cashew split into two
• 3 tbsp of oil (prefer sunflower oil)
• 1/2 tsp jeera (cumin seeds)
• 1/2 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 3/4 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• Salt to taste
• Water

Method:

[1] In a kadai, heat 2 tbsp oil, add the cumin seeds; then add the sliced ginger, garlic, onion, cashew nuts and tomato. Mix well and let it cook till it turns mushy.

[2] Into this mix add the spice powders – turmeric, kashmiri chilli, coriander, garam masala and salt. Mix well for 2 minutes and switch off flame. Let the mix cool.

[3] Make a puree of the above masala to form the gravy for the curry.

[4] In the same kadai, heat 1 tbsp oil again, pour out the puree into it and mix well. Add the cleaned nano soya chunks. Add hot water to get the gravy consistency and last add the kasuri methi and let it simmer for 2 min. Check for salt. It’s ready !!

Eat it hot with chapati !!

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The second nano soya dish is a bit more time consuming, but fun; Chilli Soya

Ingredients (serves 4):

• 1 cup cleaned nano soya chunks (as mentioned above)
• Corn starch – 2 tbsp
• Chilli powder – 1/2 tsp
• Salt – 1/2 tsp
• Oil for frying (veg oil)
• Dry red chillies – 3 nos, halved
• Ginger garlic pastes – 1 tbsp
• White part of the spring onion – 1 tbsp (green stalk is kept for garnishing)
• Green chilli – 1 no, chopped
• Onions cubed – 1/2 cup
• Capsicum cubed – 1/2 cup
• Soy sauce – 1 tbsp
• Tomato sauce – 2 tbsp
• Chilli sauce – 1 tbsp
• Corn starch – 1 tbsp and hot water – 1/2 cup
• Sugar – a sprinkle to balance the taste

Method: 

[1] Toss the nano soya chunks in the dry mix of corn starch, chilli powder and salt till it is well coated.

[2] Then fry the soya chunks in oil and keep aside

[3] Heat two tbsp of the same oil in another pan. Add the red chillies, ginger garlic paste, white part of the spring onions and the green chilli; sauté well

[4] Add the onions and capsicum and sauté

[5] Add the sauces and mix well; check seasoning and add salt if needed

[6] Mix 1 tbsp corn starch with hot water, stir while pouring the mix into the dish

[7] Add the sugar

[8] Add the fried soya; garnish with the  chopped green stalks of spring onions and enjoy !!

Good accompaniment to fried rice.

Till next post, take care !!