Soya bean and Kangkung Stir-fry

Of the four soya bean dishes my mother prepared last week, I like this easy-to-prepare soya bean and kangkung stir fry dish the most.

Soya bean and Kangkung stir-fry

Time taken: 15 mins (with pre-cooked soya beans)

Serves 2

Soya bean and kangkung stir fryIngredients:

  • Soya beans – ¼ cup, boiled
  • Kangkung – ½ cup, chopped
  • Onion – ½
  • Green chilli – 1
  • Dried red chilli – 1
  • Fennel seeds – 1 tsp
  • Coconut – 1 tbsp
  • Curry powder –  1 tsp
  • Salt, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Clean and finely chop the kangkung.
  2. Heat 1 tbsp oil in a pan and sauté the fennel seeds, chopped green and dried red chillies and onion for 1-2 mins.
  3. Add the soya beans to the pan. Stir fry for another 2 mins.
  4. Mix in the kangkung and cook for 2- 3 mins over low heat.
  5. Add the freshly scraped coconut and continue stir frying for a few minutes before adding the curry powder. Continue cooking for another couple of minutes before removing pan from stove.
  6. Serve warm with rice.

Recipe source: Raji Thillainathan.

Soya bean Vadai

Today’s recipe is a snack made from soya beans – a crunchy soya bean vadai.

Soya bean Vadai

Time taken: 15 – 20 mins (using pre-cooked soya beans)

Makes 6 or 7

Soya bean VadaiIngredients:

  • Soya beans – ½ cup, boiled
  • All-purpose flour – ½ cup
  • Onion – ½, chopped
  • Crushed chillies – 2 tsp
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig, chopped
  • Turmeric powder – ½ tsp
  • Salt, to taste
  • Low fat oil, for deep-frying

Method:

  1. Mix all the ingredients in a mixing bowl to prepare the ‘vadai’ dough. Divide the dough into small balls, around 6 or 7. Flatten each slightly.
  2. Heat the oil in a pan. When the oil is ready for frying, drop the ‘vadai’ in batches into the heated oil and deep fry them until they are golden brown on both sides.
  3. Serve warm with some Sri Lankan tea.

Recipe source: Raji Thillainathan.

Soya bean curry

Today’s soya bean recipe is a nice soya bean curry that I like.

Soya bean curry

Time taken: 20 mins (with pre-cooked soya beans)

Serves 3

Soya bean curryIngredients:

  • Soya beans – ½ cup, boiled
  • Tomato – 1
  • Onion – ½
  • Fennel seeds – ½ tsp
  • Fenugreek seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Curry powder – 1 tsp
  • Rampe/ Pandan leaf – piece
  • Salt, to taste
  • Low fat oil – 1 tsp

Method:

  1. Heat 1 tsp oil in a pan and sauté the fennel and fenugreek seeds, chopped onion and curry leaves for a couple of mins.
  2. Add the chopped tomatoes to the pan. Stir and add ½ cup of water.
  3. Add the curry powder, rampe leaf and salt, to taste and cook for about 5 mins.
  4. Mix in the cooked soya beans and cook for another 10 mins.
  5. Serve with rice or pittu or bread.

Recipe source: Raji Thillainathan.

Soya bean Crumble

While soya bean is not so commonly cooked at home, we had some leftover soya beans from one of my cooking experiments. My mother therefore decided to cook up a few soya bean dishes over the week.

So, the key ingredient of the recipes on this blog for the next few days will be soya beans.

Soya bean Crumble

Time taken: 45 mins + soaking time (overnight)

Serves 4

Soya bean crumbleIngredients:

  • Soyabeans – ½ cup
  • Turmeric powder – 1 tsp
  • Chilli powder – ½ tsp
  • Salt, to taste
  • Red chilli – 1
  • Green chilli – 1
  • Onion – ½
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Scraped coconut – 1 tbsp
  • Low fat oil – 2 tbsp

Method:

  1. Soak the soya beans overnight and then rinse and cook the beans with water for 30 mins.
  2. Drain and grind the cooked soya beans in a blender for about 2 mins.
  3. Transfer the ground soya beans to a mixing bowl and add the turmeric powder, chilli powder and salt, to taste. Mix well and keep aside.
  4. Heat 2 tbsp oil in a pan and lightly fry the chopped onion, chillies, curry leaves and fennel seeds for a minute.
  5. Add the seasoned, ground soya bean mixture to the pan and stir fry for about 5 – 10 mins.
  6. Add the scraped coconut. Mix well and cook for about 2 mins.
  7. Serve the soya bean crumble with rice.

Recipe source: Raji Thillainathan.

Soyameat Curry and Fried Soyameat

In the late 70s and early 80s, a lot of research was done in Sri Lanka on processed soyabeans as a means to alleviate protein deficiency amongst children and pregnant and lactating mothers. Soyameat was soon introduced in the market and promoted by the health ministry and the new and affordable food product became a hit in Sri Lankan households.

Soyameat

Today, I will share two ways my mother makes soyameat at home.

(a) Soyameat curry

Time taken: 15 – 20 mins

Serves 4 or 5

Soyameat curry

Ingredients:

  • Soyameat  – 1 packet
  • Onion – ½, chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 cloves, chopped
  • Fenugreek seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Rampe leaf/ pandan – 1” piece
  • Coconut milk (for vegans) or non-fat milk – ½ cup
  • Curry powder – ½ tbsp
  • Salt, to taste
  • Low fat oil (sunflower or canola) – 1 tbsp

Method:

  1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 5 minutes. Drain out the water and keep aside.
  2. Heat 1 tbsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves and rampe with the fenugreek seeds for a minute or two.
  3. Then, add the soaked and drained soyameat chunks and mix well.
  4. Add the curry powder (you can alternatively use the curry powder mix that comes with the packet) and the coconut or non-fat milk.
  5. Let the curry cook for about 10 mins. Adjust salt, if required.
  6. Remove from heat.
  7. Serve with roti or rice.

(b) Fried soyameat

Time taken: 20 mins

Serves 4 or 5

Fried soyameat

Ingredients:

  • Soyameat – packet
  • Onion – ¼ , chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 cloves, chopped
  • Curry powder – 1 ½ tsp
  • Salt, to taste
  • Oil – 1 tsp (for marinating) + for deep-frying.

Method:

  1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 10 minutes. Drain some of the water (not needed to have it dry) and keep aside.
  2. Heat 1 tsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves for a minute.
  3. Add the lightly drained soyameat chunks and mix well for a couple of minutes. Remove from heat and keep aside, allowing it to marinate.
  4. When cooled, squeeze out the liquid (excess water or oil) from the marinated soyameat mixture and deep-fry in a pan.
  5. Serve with rice.

Recipe source: Raji Thillainathan.