This is a simple and curry made using soya chunks and potatoes. There is no coconut added in this, but still it turns out delicious and thick. I served it with banana chapati, which tasted yum.
Soya chunks are made from defatted soy flour, which has had the oil removed. They are byproducts of the extraction of soybean oil and have a rough texture when dry. When submerged in warm water or added to gravy, the texture quickly changes to soft and spongy. They are referred to as vegetarian meat because their nutritional profile is comparable to that of several non-vegetarian foods. Soya chunks are also very versatile and can be cooked to mimic the flavour of non-veg curries.
The taste of these soy products is quite bland without any added flavouring, though their texture is somewhat chewy, similar to meat. To make them taste great, season them with spices and herbs or serve them in a delicious sauce.
Tomatoes:
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as "classic tomato flavour old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour.
Green Chilli :
The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Soya Chunks are Rich in Protein and Substitutes For Meat
They provide the protein you need without changing your usual food habits. In every 100 grams, there are 345 calories and a whopping 52 grams of protein. Soya chunks not only substitute for meat but also give you more protein than chicken or lamb.
Before cooking with soya nuggets, you need to prep them in one of three ways: either boil them in water, soak them in hot water or soak them in water overnight. I personally prefer the boiling method.
50g raw soya becomes around 200g post-boiling. Cooked or raw, the amount of protein does not change. Your chunks have 50gm protein in them. The weight increase of your chunks is only because of water (or gravy) absorption.
Soy chunks being dense in protein and low in carbs are a great option to include in the meals, but eating too much of it can cause some troublesome side-effects. Too much of it, which means more than 4 times a week is linked to thyroid trouble.
You can easily include soya chunks in your diet and retract all the nutritional benefits from them. Make sure you soak the soya chunks and squeeze out the water multiple times and then cook them properly. Both these steps will break down the complex carbohydrates present in soya chunks and make them easier to digest.
Soya does contain phytoestrogens (plant hormones - not human hormones). Phytoestrogens in the human body are relatively weak and can actually bring benefits, such as a lowered risk of cancer, by 'blocking' actual estrogen. Eating 50 grams of soya chunks daily is generally considered safe for most people.
If you're making something like a chili or a stew, you don't need to soak or boil the soya chunks first. You can simply drop them into the dish and they'll soak up all of the delicious flavors and juices. It's an easy way to add more protein without having to use oil to flavor the soya chunks.
Soya Chunks is 52% Protein and 99% Fat Free. Impeccable Taste and Quality. Healthy Food for Healthy Life. Store in cool and dry place, Shelf Life: 12 Months.
No, soya chunks should not be eaten without boiling. They are dry, hard and need to be rehydrated by cooking or soaking overnight similar to dried shiitake mushrooms. Once they soften and are cooked, then you can add them to any dish.
Soy contains isoflavones, which are converted in the body to phytoestrogens, similar to human estrogen that occurs naturally in both men and women. Theoretically, a high isoflavone intake could stimulate production of estrogen and decrease production of testosterone, with one result being enlarged breast tissue.
The low saturated fat content in soya chunks prevents excess fat deposition in the body, thus decreasing the amount of bad cholesterol. Moreover, the high fiber content in soya chunks keeps the gut clean and aids digestion, keeping you satiated and full for a long time.
A soy intolerance is when your digestive system has a hard time breaking down (digesting) soy. When you ingest soy, you may have symptoms such as gas, diarrhea and abdominal pain. A soy allergy is a type of food allergy that occurs when your immune system mistakenly triggers a defensive response to soy.
The fact that they are also good in taste makes these two foods a wonderful feature in our regular meals. Paneer and soya also complement each other perfectly in this dish, which is enhanced with lots of flavours from spices, onions, tomatoes, curd, lemon and fresh coriander leaves.
These two foods are high in carbs but are researched to provide enough carbs for the body to consume each day. If you are on a diet, you can still use them without worrying about excess. You can use a combination of eating both potatoes and rice in the menu every day.
Instructions. In a bowl soak sossi in 1 cup water & set aside. Add tomatoes, carrots, potatoes & curry powder, stir then cover & leave to cook for 3 minutes in low heat. Now add Sossi, garlic & green peas, stir & leave to cook for 7 minutes or until ready.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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