#soya bean recipe

[richa-nagar-recipes]

5-minute quick High Protein Soya Bean Chana Dal Tikki Recipe

[harmeet-saggi]

Health Benefits Of Soyabean : Its Use And Side Effects

Are you looking for a versatile and protein-rich food to add to your balanced diet? Have you ever wondered about the health benefits of soybean and its potential side effects? In this comprehensive blog, we'll explore the world of soybean, from its numerous uses and benefits to its potential drawbacks. So, let's dive right in and discover why soybean deserves a special place in your healthy diet!

[cookedresolve]

Tofu pad thai

Ingredients for 4 portions:

300g rice noodles

250g tofu, extra firm

2 shallots

4 eggs

4-5 spring onions

200g bean sprouts

2 cloves of garlic

1 dl garlic chives

2-3 cm fresh ginger

1-2 teaspoons dried chili flakes

3 tablespoons fish sauce

2 tablespoons apple cider vinegar

2 tablespoons sugar

1 tablespoon soya

5 tablespoons tamarind paste (if you dont have tamarind, use 3 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon white wine vinegar and mix with 5 tablespoons of brown sugar)

sesame oil

(optional) a handful of fresh cilantro and a small handful of coarsely chopped unsalted peanuts, for topping

Preparation:

Mix fish sauce, apple cider vinegar, sugar, soya and 3 tablespoons of tamarind paste. Taste test with tamarind until the sauce is to your liking. Set aside for later.

Cook the rice noodles as per the instructions on the packet. Wash them in cold water afterwards to prevent them from clumping together.

Dice scallots, press and finely chop garlic, finely grate ginger, and finely chop the chili.

Chop the spring onions at an angle. Cut the garlic chives into an appropriate length.

Press the water out of your tofu (in a tofu press if you have one, or using a frying pan or something if you don't) and cut it into cubes.

Heat up olive oil in a wok or pot and add scallots, garlic, ginger, chili and tofu. Fry it quickly, until the tofu has started to get some color. Add noodles and keep stirring. You can add more oil so the noodles don't clump together.

Push everything to the side and add a little more oil to your pot. Crack the eggs and let them fry for about thirty seconds, then mix them with tofu and noodles. Add the pad thai sauce, along with bean sprouts, garlic chives and two thirds of the spring onions.

Serve by topping with the rest of the spring onions, along with fresh cilantro and chopped peanuts.

[buffetlicious]

My youngest brother invited us to celebrate Mother’s Day (母亲节) with a meal at Fu Lee Seafood (富俐海鮮). This year, the tze char (煮炒) stall had came out with a set menu for the special occasion and we decided to go for it.

The very first dish to be served was this Premium Ocean Harvest Porridge (尊贵海洋珍馐粥). It is more like Pao Fan (泡饭) as it consists of rice soaked in broth brewed from pork, fish bones and prawn, served with seafood, and crispy rice. The seafood is just butterflied prawns and clams with crispy rice puffs sprinkled on top but everyone loves it, nonetheless.

This Fish Maw Egg Soup (鱼鳔蛋花汤) was an add on order and not part of the set menu. The starchy soup is choked full of sliced fish maw, mushroom and crab meat. The must have condiments to go with the soup are black vinegar and white pepper. The only complaint was that it was too gooey.

Wasabi Mayo Coated Prawn Balls (芥末脆虾球) are actually whole prawns dusted in flour and deep-fried in hot oil before getting coated in a mixture of wasabi and mayonnaise. The prawns remained crispy on the outside and succulent on the inside. The sesame seeds and wasabi mayo giving the shellfishes a nutty, spicy and savoury notes. The green and red apple salad added a refreshing finishing touch to the overall dish.

Seafood Yam Basket (佛钵飘香) was also a separate order. It is a mashed yam ring or taro basket deep-fried then filled with separately stir-fried ingredients. The prawn, fish, squid, cashew nuts and vegetables are overflowing from the top. Underneath the yam basket is a nest of crispy deep-fried rice vermicelli.

As the server placed the plate on the table, everyone’s attention was momentarily fixed on the stack of Strawberry Glazed Iberico Pork Ribs (黑猪草莓一只骨) pile on high in the plate surrounded by strawberry halves and an edible wafer flower. The sticky meat is tender and savoury sweet, well-liked by all of us. No strawberry taste detected on the ribs unless you ate it with the berries!

The Surf & Turf (富俐双拼) was a combination of crispy prawn fritter and smoked duck breast with sesame sauce. The fritter did not come with whole prawn but minced or chopped up prawn meat with other ingredients mixed inside. The filling itself is nothing to shout about but the extra light and crispy batter is to die for.

The next dish is Golden Silk Tofu with Pumpkin Velvet & Yam Crisps (金丝南瓜豆腐). Silky bean curds deep-fried sitting in a pool of pumpkin sauce and littered with crispy shoestring taro fries. I enjoyed the savoury sweet pumpkin sauce clinging to the soft and fragrant fried tofu punctuated by crunchy taro fries.

Wok Fry Yangtze Nai Bai with Truffle Mushroom Sauce (松露蘑菇酱烩奶白菜) came served with a medley of sautéed mushrooms over blanch nai bai which is a different variation of the bok choy. Also referred to as milk cabbage, it is mildly sweet yet crunchy with dark green leaves and milky white stems. That is how the name "milk cabbage" came about. There was supposed to be truffle in there but I don’t remembered tasting the unique flavour.

By the time the Crispy Chicken with Signature Glaze (风沙香酥鸡) was placed in front of me, I am already quite full. The glaze was not brushed onto the chicken but spread out on the plate. The chicken itself was crispy but bordered on the dry side. That signature sauce seems like a borrowed recipe from the roasted suckling pig’s sauce, popular in Singapore which isn’t bad at all.

When you have fresh fish, the best cooking style is to cook it with minimum ingredients like this Steamed Red Grouper with Garlic (蒜蓉蒸红斑). Steaming it let you savour the sweetness of its flesh and the superior soya sauce imparted it salty flavour to enhance the dish. Both spring onions and crispy garlic served to add flavour and texture to the already delicious fish.

To summarize the dinner, everyone enjoyed it thoroughly and we are already considering coming here for our Chinese New Year reunion dinner next year. The only complaint would be that the dishes were served too quickly one after another and there isn’t space on the table to accommodate so we have to rush to finish the earlier dishes to make way.

[slavic-roots-western-mind]

Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

[technicallyacook]

A curry base you can use for anything

I know that's a big claim. But as long as you're making a curry with a base of tomato, onion, ginger, and garlic, this base will serve you well. You can use it for chicken, rajma, chole, paneer, pav bhaji, etc.

And it's only $1 per serving. In Toronto.

I'm a busy woman and I make a lot of curry. I make a double batch of this recipe and freeze it in an ice cube tray then dump the cubes into a freezer bag to use later as needed. I use it in various curries throughout the week. And no, they don't all taste the same. How? Because this curry base doesn't have spices. You're just taking the most time-consuming part of curry (browning the onions, simmering and reducing the tomatoes, etc) and doing that ahead of time.

Here's my recipe (makes 6-8 servings):

1 can Tomatoes (without calcium chloride) or 1.5kg (3 pounds) fresh. (See my post about canned tomatoes and why they're better)

750g (1.5 pounds) Red Onion

1 head garlic, peeled

4 small spoonfuls ginger paste, or 1" fresh (see my post on how to make and preserve your own ginger paste to save money)

Ghee or oil

Peel and slice your onions. You could chop them roughly if you'd like, because later we will be blending it. However, I like slicing them thin, to give the onion more surface area for browning. More browning gives more flavor.

Heat a pot or saucepan on medium heat and add ghee or oil, about 1/4-1/2 cup (50-100mL). I prefer a pot as it prevents those splatters from getting all over the stove, but a saucepan will do fine.

Add your onions and stir frequently

While the onions are browning, peel your garlic. If using fresh ginger, remove the skin and cut into smaller pieces.

Once onions are nicely browned, add your garlic and ginger. Continue cooking for a few more minutes, stirring frequently, until garlic is lightly browned. Do not burn.

Add the whole can of tomatoes. If using fresh tomatoes instead, roughly cut first and remove the stem. Use a potato masher to break up the tomatoes a bit and release all the juices.

Once the mixture starts to bubble, reduce the heat to low and simmer. Allow to cook until very thick, up to an hour or possibly more. Stir regularly to prevent burning.

Once fully thickened, transfer to a blender or food processor. Blend until smooth.

Transfer to an ice tray. Freeze for at least 8 hours before transferring to a freezer bag.

To use your curry base:

Simply add when you're supposed to add your tomatoes in a curry recipe, along with water as needed for the correct consistency. Use to replace onions, ginger, garlic, and tomatoes. You may need to add additional onions, garlic, etc depending on the exact recipe, but usually you don't.

Here's an example recipe for rajma. You can use the same process for other legumes, just alter the spices. For meat/paneer/soya you can either follow the same process, or you can first marinate and fry the meat/paneer/soya separately before adding it to your finished tadka. For pav bhaji, I recommend first boiling and mashing the veggies separately before adding it to the curry. I also recommend adding some extra garlic paste for pav bhaji. Aside from that, just use your imagination! The possibilities are endless.

Rajma (makes 2-3 servings)

In an Indian pressure cooker on medium heat, add: a large spoonful of ghee, 1 cinnamon stick, 1 black cardamom, 2-3 green cardamom, and 1/2 tsp mustard seeds

Add 2tsp fennelseed powder, 1/2tsp tumeric, 2tsp coriander powder, 1/4tsp chili powder, 1/2tsp ground cumin, a pinch of hing, and salt to taste.

Quickly, before the spices burn, add a handful of frozen curry base cubes, and a splash of water. Let the cubes melt completely, then add more water to adjust the thickness. If it's too thick it will burn while cooking the beans.

Add red kidney beans. If canned, drain and rinse first. Close the pressure cooker and cook 20 minutes.

Release the pressure, open, and give the beans a slight mash with a potato masher. Adjust the thickness if needed with water. If too thin, simmer until reduced.

Finish with 1/2tsp garam masala. Taste and add any other spices as needed.

[rjalker]

Hey look, food.

“Ginger, garlic, onions, mushrooms, pernooms, all a good start for cooking,” Zirana explained as she started a fresh cooking bowl, pouring in a quick daub of oil and then throwing in many of the ingredients she’d listed. The smell of ginger, garlic, and pernooms wafted up enticingly. Zirana passed the spoon to Fiona. “You try.”

Fiona gave her a startled look before taking the spoon and quickly swirling the ingredients around the bowl.

“No burning, no sticking,” Zirana instructed. “Just stir fast.”

As Fiona did so, Zirana started throwing in sliced onions, followed by a darkish sauce.

“From soya bean,” Zirana explained, smiling as she poured it on. “Now meat.”

And Zirana scooped in a cup of thinly sliced wherry meat.

The aroma arose mouth-wateringly from the bowl and Fiona’s stomach gave a lurch, suddenly reminding her that she’d missed lunch. Zirana must have noticed, for she said, “Cooks always hungry, never eat.” She patted her flat belly. “Stay thin!”

Under Zirana’s guidance, Fiona constructed three more dishes, then the cook surprised her by saying, “Now you make your own.”

“What?” Fiona cried in surprise.

“Make your own,” Zirana repeated loudly.

“You’re letting her make her own, Zirana?” Tannaz called from her cooking island. She told Fiona, “You should be honored. She wouldn’t let me cook for a whole Turn.”

“That’s because you’re Igen,” Zirana retorted, shaking her head. “Igen only think thick food.”

Fiona let the conversation wash over her as she looked at the ingredients waiting to be cooked. Garlic, lots of garlic, she decided, throwing it in the sizzling bowl and stirring it quickly. She found a pepper mill and ground it over the garlic, tossing in only a drop of the soya sauce before stirring more. The smell wafted up enticingly. Pernoom, Fiona decided, looking among the various edible Pernese fungi for the one she wanted the most. It had a special flavor, piquant, and unlike any other flavor, hearty yet fresh. There! Sagooms. She only needed a few and that was just as well as they were always hard to find. She shredded three and poured them on. The smell changed again and she looked for some vinegar. Yes. Then she was ready for the vegetables. Broccoli, carrots, onions. She added beef and, when it was brown, more soya sauce. A bit more pepper, she decided.

“Done?” Zirana asked, intruding into Fiona’s reverie. She didn’t wait for Fiona’s answer but spooned up a small piece of meat and tasted it. “Good,” she declared. “You serve this to Weyrleader.”

“Me?”

“Weyrleader and wingleaders,” Tannaz called across from the hall. “It’s a Fort tradition.”

Fiona’s eyes widened and she looked accusingly at Tannaz. Tannaz understood the look perfectly and laughed. “Not telling you is also a Fort tradition.”

“Weyrwomen must cook,” Zirana said in agreement.

“It smells good,” Ellor added. “Save us some, will you?”

“I’ve written down the recipe,” Kentai said from an out-of-the-way corner, holding up a slate. “You can make more later.”

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] KA Gourmet Chilli Garlic Crisp (190g) is a mouthwatering, flavor-packed topping that adds the perfect combination of spice, crunch, and savory goodness to your meals. This delicious condiment features crispy bits of chili and garlic, all cooked together in sunflower oil to create a rich, aromatic flavor that’s both fiery and garlicky. The crispiness adds an irresistible texture that brings a delightful crunch to every bite. Whether you're enjoying traditional momos, a slice of pizza, a bowl of noodles, or any dish in need of a flavor boost, this Chilli Garlic Crisp is sure to elevate your culinary experience. Loved and recommended by renowned chef Karen Anand, KA Gourmet Chilli Garlic Crisp is perfect for those who enjoy a little extra kick in their food. Its versatile flavor can be used as a topping, a dip, or even an ingredient in your favorite recipes. It’s ideal for spicing up everyday meals or adding a special twist to your cooking. With its bold combination of heat and savory garlic, KA Gourmet Chilli Garlic Crisp is a pantry essential for anyone who loves vibrant, flavorful food. Chilli Garlic Crisp features a rich, flavorful combination of crunchy chili and garlic, cooked in sunflower oil, creating a unique and delicious savory experience that adds depth and excitement to your dishes. Comes in a resealable jar to maintain freshness and ensure easy storage, perfect for home kitchens and professional chefs alike. This condiment is incredibly versatile, perfect for adding a spicy and garlicky twist to momos, pizza, noodles, stir-fries, rice, or even as a dip. It's a great way to enhance both everyday meals and special recipes. 100% natural ingredients and no artificial colors or flavors Indulge in our sauces that are both 100% vegetarian and bursting with flavour. Ingredients : Sunflower Oil, Red Chilli, Soya Sauce, Aromatic Seasoning Powder, Garlic, Iodized Salt, Sugar, Flavour Enhancer (INS 635), Spices & Dried Salted Black Beans. [ad_2]

[swadishta-restaurant-berlin]

5 Best Veg Tandoori Starters to Try at Swadishta

Swadishta is one of the best Indian restaurants in Berlin that serves a huge variety of Indian dishes with authentic flavors. Starting from different types of parathas to yummy salads and desserts, you will get everything under the same roof. In this article, we have specifically picked their tandoori special food items that you can try if you are a tandoori lover.

Almost every foodie is a fan of tandoori cuisine that fills the mouth with spicy and smokey flavors. However, getting meat-free tandoori dishes can be a bit difficult. Swadishta brings the best solution to this problem with its pure vegetarian tandoori dishes.

Discover 5 vegetarian tandoori dishes that you must try at Swadishta.

What is a Tandoori starter?

Tandoori dishes are the food items that are generally cooked in Tandoor. Tandoor is a cylindrical clay-based oven where foods are cooked at high temperatures. This adds an amazing smokey flavor to the food.

To cook any type of flesh or vegetable in a tandoor, you need to marinate them with yogurt and other spices before putting them in the tandoor. One of the biggest advantages of cooking in a tandoor is that the high flames help cook the food quickly keeping the flavors and juices intact.

Non-veg tandoori items are very popular in India and abroad whereas the vegetarian alternative is not very common. However, at Swadishta we are dedicated to offering the best vegetarian food items including tandooris to our customers so that they do not miss out on anything.

We have a variety of tandoori dishes in our restaurant and we have picked 5 best tandoori starters that you must try at Swadishta in this article.

5 Veg Tandoori Starters to try at Swadishta

1. Malai Chaap

Malai chaap is a soya-based rich and creamy textured vegetarian tandoori dish. It is a north-Indian protein-rich food item that could be a great substitute for meat. In this recipe, soya beans are marinated with fresh yogurt, gram flour, and different types of spices. They are mainly served with thick cashew cream. Malai chaap magically imitates the meat-based recipes making it one of the favorites of vegetarians and vegans. You can have it as a flavorful starter or a side dish as per your taste preferences.

2. Pahadi Soya Chaap

Another north Indian masterpiece that you will get at Swadishta is the Pahadi Soya chaap. It is also a soya-based tandoori dish in which soya chunks are marinated with gram flour and mixed spices. Then they are grilled on high heat until their color changes to golden brown. It can be a great starter option or a side dish. Try it once at Swadishta and you will never go anywhere else for that.

3. Paneer Tikka

Paneer tikka is one of the most popular vegetarian tandoori starters that you must try at Swadishta. Just like any other tandoori dish paneer is coated with yogurt for marination along with mixed spices in this recipe. Then they are placed on skewers and grilled. If you want to taste Paneer tikka in Berlin, visit Swadishta today or order online.

4. Mushroom Tikka

The next in our tandoori starters’ list is Mushroom tikka. This is a popular appetizer that tastes amazing with onion salad and mint chutney. At Swadishta, Mushroom pieces are marinated with champagne which adds a delicious taste to the preparation. Try it yourself to experience the real taste.

5. Swadishta Special Tiranga Chaap Sizzler

The last in our list is the Swadishta special Tiranga chaap which represents the color of the Indian flag. This preparation is a combination of Soya Chaap tikka, Malai Chaap tikka, and Pahadi soya chaap. This means you can get the taste of these food items in one plate.

Wrapping up

Whether you like Veg tandoori dishes or Indian-style paneer preparation Swadishta is the one-stop shop for all types of Indian dishes in Berlin. Visit the restaurant or order food online at your convenience from Swadishta and enjoy the taste of real India in Berlin.

If you want to know more about whats new on the menu along with amazing offers, follow us on Instagram!

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[dashinghealth]

SOTERIA TenPlus Nutri Mix: The Ultimate Superfood for Babies & Adults

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In today’s fast-paced world, eating healthy is more important than ever. Whether you’re a parent looking for a nutritious meal option for your child or an adult seeking a natural energy boost, SOTERIA TenPlus Nutri Mix is the perfect solution! This nutrient-dense superfood blend is crafted with 11 powerhouse ingredients, providing essential vitamins, minerals, and proteins for optimal…

[bakerstreetkitchen-blog]

Meera Sodha’s vegan recipe for tahini and soya mince noodles with pickled radishes | Noodles | The Guardian

[40sandfabulousaf]

大家好! After embracing my heritage this CNY and eating lots of la mian, I still crave noodles. Time to spread the love to other Asian ones. Returning to the Korean diner near home on a WFH afternoon, I ordered their warm soya sauce noodles again. The dish kinda reminds me of zha jiang mian (noodles with pork and bean sauce) except they include more veggies as well as a clear soup with soya bean sprouts. All this wholesome fresh goodness for $8.90? I'm so coming back. Many Korean dishes, like fried chicken and BBQ meals, tend to be zhong kou wei (very rich); I prefer lighter dishes like these noodles, samgyetang (ginseng chicken soup), soupy mandu (dumplings) and bibimbap.

I fell in love with salmon soup udon served at a food court near the office. This steaming huge bowl full of salmon, seaweed, onions, tofu and bouncy noodles was priced at $7.90. I'll revisit the stall just for this; there's so much nutrition and the piping hot broth was very comforting on a chilly afternoon. At a time when so many dining establishments are increasing prices willy nilly, food businesses which continue to deliver high nutritional value to their customers deserve our support. Seems like not only I think this way; this stall does very brisk business and many diners place orders of multiple bowls with good reason. YUM! I polished off the entire bowl. It was delicious.

I'm still eating more red meat until the weather turns warmer. Rendang, a spicy dish featuring mutton or chicken, believed to have originated from Indonesia, is very popular here. This refers to a slow cooking process, resulting in juicy, fall off the bone tender meat. To keep warm, I had mutton rendang, salted egg yolk prawns, mixed vegetables and rice. One bite of the rendang and I understood why colleagues rave about it. It was flavourful, tender and delicious! Whilst I prefer the prawns, the rendang comes a close second. I won't mind having this again, perhaps once every 2 - 3 months, because I don't eat red meat or spicy foods often when the weather is hot.

Pa asked me to teach him how to make basic sardine and cannellini bean sandwiches. So on Sunday, when he'd bought sourdough bread and cucumber, I went over after our lunch and coffee and showed him how easy and quick it is to make a delicious basic sandwich, this time, with hummus. He ate 1 of them on the spot 😅 For parents' latest healthy sandwich, I mashed up red salmon, added chia seeds, mixed herbs, dried parsley and white pepper and folded in coriander hummus. On 9-grain bread, I spread on a thick layer of grated celery, then piled on the salmon mix. The bread was rendered almost invisible! Parents loved this, so it will also be on rotation, probably once a month.

CY and I will make basic sardine and cannellini beans sandwiches for lunch when we return to office soon. I'll share how it went and whether she liked it. After we made our first tuna and hummus sandwiches, CY is keen to try new recipes. After that, she introduces them to her husband. This makes mealtimes fun, just like it is for parents and me and it saves them money because they don't have to spend on overpriced sandwiches at cafes. It's nutritious, delicious, healthy, economical and easy to prepare. I'm also quite flexible with CY so she determines the quantities of fish, beans, veggies and either tzatziki or hummus to be used and I roll along with it. Why stifle creativity when healthy meals should be fun? 下次见!

[vasnadkarkitchens]

Soya bean shallot jeera shamba ghee rice is made with simple

ingredients and quick , easy recipe for breakfast , dinner and

lunchbox

Ingredients

Soya bean -2cups

Ghee-tbsp

Bay leaf -1

Green cardamom-2

Cinnamon-1

Clove -4

Shallots-1 cup

Green chilli paste - 1 1tsp

Salt -1tsp

Ginger garlic paste - 1/2 2tsp

Coconut milk - 2 cups

Water -2 cups

Jeera Sambha rice-2 cups

Instructions

Add cups water in bowl .while boiling add 2 cups of soya

bean after 3 to 4 min soya bean becomes double in size

squeeze excess water from soya and keep aside

2. In a cooker ghee,bay leaf,green

cardamom,cinnamon,cloves,shallot,green chilli

paste,salt,ginger garlic paste, coconut milk, water, while

boiling add jeera sambha rice

3. Close cooker lid and 3 whistles and after 3 whistles open

the cooker lid and mix well

4. Finally soya bean shallot jeera shamba ghee rice is perfectly

Prepared serve it

[adityadixit01]

Elevate Your Meals with Sonic Biochem’s Soya TVP Natural Light – A Premium Textured Soya Protein

Discover the perfect blend of nutrition, versatility, and sustainability with Sonic Biochem’s Soya TVP Natural Light, a top-tier textured soya protein product crafted to meet the demands of modern, health-conscious lifestyles. Whether you’re exploring plant-based diets or seeking a high-protein alternative, Soya TVP Natural Light delivers exceptional quality and benefits.

What is Textured Soya Protein?

Textured soya protein, often called TVP (Textured Vegetable Protein), is a high-protein food product derived from soya beans. It undergoes a specialized process to create a fibrous, meat-like texture, making it a popular choice for vegetarian, vegan, and flexitarian diets. With its neutral flavor, it readily absorbs seasonings, offering endless possibilities for delicious and nutritious meals.

Why Choose Soya TVP Natural Light by Sonic Biochem?

At Sonic Biochem, we pride ourselves on delivering the finest textured soya protein products that combine health benefits with culinary versatility. Here’s what sets Soya TVP Natural Light apart:

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Culinary Applications of Soya TVP Natural Light

The adaptability of textured soya protein makes it a staple ingredient in diverse cuisines. Sonic Biochem’s Soya TVP Natural Light can enhance your recipes in several ways:

Plant-Based Meat Dishes: Create vegan burgers, meatballs, or tacos with the same satisfying texture as traditional meat.

Hearty Casseroles: Layer it in lasagnas or bake it into casseroles for a protein-packed meal.

Soups and Curries: Add depth and nutrition to broths, stews, and curries with its ability to soak up flavors.

Savory Snacks: Use it in cutlets, fillings for rolls, or patties to craft delicious appetizers.

Health Benefits of Textured Soya Protein

Switching to Soya TVP Natural Light is a step toward a healthier, more balanced diet. Some of its key benefits include:

Supports Heart Health: Cholesterol-free and low in saturated fat, it helps reduce cardiovascular risks.

Weight Management: High protein and fiber content help curb hunger while maintaining energy levels.

Rich in Nutrients: Loaded with essential amino acids, vitamins, and minerals to support overall well-being.

Ideal for All Diets: Whether you’re vegan, vegetarian, or simply reducing meat consumption, Soya TVP Natural Light fits seamlessly into any lifestyle.

Sonic Biochem – Your Trusted Partner in Plant-Based Nutrition

Sonic Biochem has earned its reputation as a global leader in innovative food solutions. Our Soya TVP Natural Light is meticulously produced from non-GMO soya beans, ensuring premium quality and safety. With a focus on sustainability and health, we aim to make plant-based eating accessible, enjoyable, and impactful for everyone.

Make the Sustainable Choice with Soya TVP Natural Light

By incorporating textured soya protein into your diet, you’re not just nourishing your body but also contributing to a sustainable future. Sonic Biochem’s Soya TVP Natural Light helps you create wholesome, delicious meals that align with your health and environmental goals.

Transform your culinary creations and embrace a healthier lifestyle with Soya TVP Natural Light. Explore the endless possibilities of plant-based protein and join the growing community of individuals making conscious choices for themselves and the planet.

[spicyfeast]

Indian tiffin service in etobicoke

Spicy Feast Indian Tiffin Service in Etobicoke

Welcome to Spicy Feast, your go-to Indian tiffin service in Etobicoke for authentic, delicious, and wholesome meals delivered right to your doorstep. At Spicy Feast, we take pride in bringing you a variety of traditional Indian dishes, carefully prepared and curated to satisfy your taste buds and meet your dietary needs. With a rotating menu that keeps things fresh, each day brings something new and exciting, be it vegetarian or non-vegetarian options, along with refreshing salads to complete your meal.

Why Choose Spicy Feast?

We know how important it is to have nutritious, home-cooked meals that remind you of India. That’s why we’re committed to providing:

Authentic Flavors: Using traditional recipes and spices, we ensure each dish tastes just like home.

Balanced Nutrition: Each meal is designed to give you a balanced mix of proteins, carbs, and vegetables, so you feel energized and satisfied.

Convenience: Whether you’re busy with work or studies, our tiffin service etobicoke is a hassle-free way to enjoy homemade Indian food without the effort.

What’s on the Menu?

Our menu varies each day to bring you a diverse culinary experience. Here’s a peek at what’s cooking throughout the week:

MondayVeg: Dal, Paneer Dahi Kalimirch Non-Veg: Chicken Bhuna Masala Salad: Achari Carrot

TuesdayVeg: Pindi Cholle, Aloo Methi Non-Veg: Goan Fish Curry Salad: Red Radish

WednesdayVeg: Petha Sabzi, Rajma Non-Veg: Egg Ghotala Salad: Papdi Chat

ThursdayVeg: Veg Handi, Aloo Soya Bean Non-Veg: Chicken Mirch Makhni Salad: Vermicelli

FridayVeg: Shahi Paneer, Boondi ki Sabzi Non-Veg: Chicken Korma Salad: Bean Sprouts Salad

Choose Your Tiffin Type

At Spicy Feast, we offer two tiffin options to suit your appetite and preferences:

Regular Tiffin: A well-portioned meal for a standard serving.

Special Tiffin: A larger portion or with added variety for those with a bigger appetite.

You can select your preferred tiffin type after placing your order, allowing you to customize your meal experience to your liking.

Choose Your Plan

Simply select your subscription period based on your needs, whether it’s a week, a month, or even a longer duration. Our flexible plans make it easy for you to have tasty, nutritious meals whenever you want them.

Make Your Payment

Payments are simple and secure. We accept debit or credit cards, and you can also choose to make your payment via e-transfer.

Customize Each Tiffin

Want more control over your meals? After placing an order, you’ll receive a link to customize your menu by selecting from a range of dishes. Access this customization link directly on the website where the plans are displayed, or connect with us on WhatsApp for any assistance.

Spicy Feast is here to deliver comforting Indian meals to you every day. Enjoy the flavors of India right in Etobicoke with Spicy Feast, and let us turn every meal into a delicious and memorable experience!

[sab-teraa]

Recommend some South Indian dishes. Preferably vegetarian

Hello :) I am South African, so I am not entirely familiar with what classifies as South Indian dishes as we have our own version of Indian food. That being saiiiiiiiiid, here are some of my faveeeeee veg dishes: - Dal tadak (i eat this almost everyday) - Aloo gobi (potatoes, peas and cauliflower curry) - South African style cabbage curry (its kinda like a cabbage fry with tons of chilli) - South African-style butternut curry - Khichdi (you can eat just like that, but v popular in SA to serve with a tomato chutney e.g. https://foodlikeammausedtomakeit.info/2020/04/khitchri-recipe/) -Beans curry and puri - Soya prawns chutney (soya prawns fried in ghee and then cooked in the tomato chutney mentioned above) - Soya prawns briyani (soya prawns and potatoes fried in ghee, and then usual briyani steps) _ Veg briyani served with dhall - Rasam (i usually eat this when I am sick, but its sooooo yum) - Aubergine or Spinach pakoras

Super sorry that I couldnt be more help and suggest as you requested! If any of my mutals have any recs, please feel free to share <3