#soya chunks roast

[sahaudyogfoods]

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[buffetlicious]

The next dish was the Steamed Red Grouper Hong Kong style with superior soy sauce, spring onions and red chilli but all we saw was a small chunk of fish flesh in a bowl. I was telling the others that we don’t know if the fish was actually a red grouper until the wait staff placed the fish head on the lazy susan. At least I enjoyed the fresh succulent and sweet fish dressed in soya sauce.

The chickens must be lamenting that they died in vain as we diners never gotten to see the crispy Bi Feng Tang (避风塘) style Roasted Chicken gloriously spread out (展翅高飞) in front of us with spiced almond flakes and crunchy prawn crackers for garnish. Both my colleague and I were served mostly breast meat which was dry as we never gotten the chance to choose the part of the chicken we would like to eat plus my plate came with just half an almond flake. :(

Next up, the Conrad Duo of deep-fried prawn ball wrapped with breadcrumb and sautéed scallop with asparagus in home-made XO sauce. The fried prawn ball is crispy on the outside with crunchy prawn inside. A single lonely scallop sat beside the old and fibrous asparagus as the skin wasn’t peeled. The savoury spicy sauce however brightened up the flavours of this tough vegetable.

The Abalone and Spinach I have nothing much to comment on other than the slice of paper-thin sea snail. Love the thick mushroom among the blanched leaves of spinach drenched in oyster sauce though.

The Ee-fu Noodles or yi mein (伊面) got to be my favourite dish of the night. This noodle is typically present on wedding menu due to the fact it is also referred to as longevity noodles (寿面). Stewed with shimeji mushroom, lumps of crabmeats and chives, where it had soaked up the wholesome flavours. So good that I finished two bowls of it.

The Chilled Cream of Avocado with Coral Weed was a big disappointment for all of us due to the avocado soup coming with pieces of hard, almost crunchy coral weed, akin to eating chicken soft bone. I would prefer something less exotic like cubed honeydew melon or even jellies.

Overall, the food was pretty delicious though the service is kind of lacking as the wait staffs were busy portioning the food to notice our empty glasses. My colleague was commenting that he had only this one cup of passionfruit drink from start till end of the banquet and no one came to ask if he would like a refill. I am also sure the chefs would have preferred to let the diners see their beautiful, crafted creations even if for only a few short seconds rather than the hastily assembled carved-out portions.

[deliciously-vegan]

Carbonada Criolla

(Argentinian Vegetable "Beef" Stew)

[[MORE]]

2 cups mini soya chunks 2 cups vegetable bouillon

2 tbsp olive oil 1 large leek, chopped (or 1 white onion)

4 cloves garlic, peeled and minced

2 cans (796 ml) fire-roasted tomatoes 2 cups vegetable bouillon 1 large green pepper, cored and chopped 2 cups little white potatoes, chopped 2 cups sweet potatoes, peeled and chopped 2 cups butternut squash, chopped 1/2 cup dried cranberries (or raisins) 1/2 cup dried pears (or apricots), chopped 1 tbsp oregano 1 tbsp cumin 1 tsp paprika

2 cup frozen corn kernels 

1 tbsp basil paste 1 tbsp red wine vinegar 1 tbsp agave 2 tsp sea salt 1/4 tsp black pepper

Place soya chunks in a large glass mixing bowl. Pour vegetable bouillon over top. Stir to combine and leave to sit for about 15 minutes.

Heat olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Stir in the; tomatoes, vegetable bouillon, green pepper, potatoes, sweet potatoes, squash, dried cranberries, dried pears, oregano, cumin, paprika, and the rehydrated soya chunks. Turn heat to high. When stew begins to bubble, reduce to low heat and simmer for about ten minutes, stirring occasionally. Stir in the corn kernels and continue to cook for another two minutes. Turn heat off.

Stir in the; basil paste, red wine vinegar, agave, sea salt, and black pepper.

Ladle into bowls and serve.

[sakhshimandal]

Protein-Rich Indian Vegetarian Foods for Daily Nutrition

For vegetarians in India, ensuring adequate protein intake can sometimes be a challenge, especially since many traditional Indian meals are rich in carbohydrates but may not provide enough protein. However, Indian cuisine is full of vegetarian ingredients that are excellent sources of plant-based protein. Incorporating protein-rich Indian veg food into your daily diet is essential for maintaining muscle mass, promoting healthy metabolic functions, and supporting overall health. Here’s a guide to some of the best protein-rich vegetarian foods in Indian cuisine that can boost your daily nutrition.

1. Lentils and Legumes (Dal)

Lentils, commonly referred to as dal, are staples in Indian cuisine and are among the best sources of plant-based protein. Lentils like moong, masoor, urad, and toor dal are rich in protein and fiber, making them essential for a balanced diet. A single serving of cooked lentils (about 100 grams) provides approximately 9 grams of protein. Lentils are also low in fat and high in complex carbohydrates, which help in maintaining energy levels throughout the day.

Dal is an incredibly versatile dish that can be enjoyed in many ways—whether as a simple dal curry, dal fry, or paired with rice or roti. Including lentils in your diet regularly ensures a steady intake of essential amino acids, contributing to overall protein intake.

2. Chickpeas (Chana)

Chickpeas, or chana, are another powerhouse of protein-rich Indian veg food. Both black chickpeas (kala chana) and white chickpeas (kabuli chana) are high in protein, providing about 19 grams of protein per 100 grams. Chickpeas are also loaded with fiber, iron, and other vital nutrients, making them a nutritional boon for vegetarians.

Popular dishes like chana masala or chole offer a delicious way to consume chickpeas, and they can also be added to salads, made into hummus, or roasted as a crunchy snack. These dishes are easy to prepare and can be enjoyed as part of a balanced meal.

3. Paneer (Indian Cottage Cheese)

Paneer is a favorite ingredient in Indian vegetarian cuisine and a fantastic source of protein. It is especially beneficial for those looking for a dairy-based protein option. One hundred grams of paneer contains around 18 grams of protein, making it one of the highest protein-rich vegetarian options.

Paneer can be cooked in a variety of ways, including in curries like palak paneer or matar paneer, grilled as tikka, or even scrambled for a quick snack. It’s an excellent addition to a high-protein diet, especially for those who are trying to build muscle or maintain a healthy weight.

4. Quinoa

Although not traditionally Indian, quinoa has become a popular addition to the Indian vegetarian diet due to its high protein content. Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body needs. A 100-gram serving of cooked quinoa provides about 4 grams of protein.

Quinoa can easily be incorporated into Indian meals as a substitute for rice, added to salads, or used in pulao and upma recipes. Its versatility and high protein content make it a valuable addition to the list of protein-rich Indian veg food.

5. Soya Products

Soybeans and soy-based products like tofu and soy chunks are excellent sources of protein for vegetarians. Soy chunks, in particular, contain around 52 grams of protein per 100 grams, making them one of the richest sources of plant-based protein available.

Soya is highly versatile and can be added to curries, stir-fries, or even kebabs. Tofu, which is sometimes referred to as bean curd, can be used as a substitute for paneer in various dishes and provides about 8 grams of protein per 100 grams.

6. Green Peas

Green peas (matar) are another great addition to a protein-rich vegetarian diet. Peas provide around 5 grams of protein per 100 grams and are also rich in fiber, vitamins, and antioxidants. Green peas are commonly used in Indian dishes like matar paneer, aloo matar, and pulao.

Not only do green peas enhance the flavor and texture of dishes, but they also add a boost of protein that can help meet daily nutritional requirements.

7. Nuts and Seeds

Nuts and seeds such as almonds, walnuts, chia seeds, and flaxseeds are dense sources of protein, healthy fats, and fiber. While they may not be consumed in large quantities like other protein-rich foods, they are an excellent supplement to the diet.

Sprinkle them over salads, yogurt, or include them in smoothies for a quick and easy protein boost. Chia seeds, for instance, provide about 17 grams of protein per 100 grams, making them a perfect addition to any vegetarian diet.

Conclusion

Incorporating protein-rich Indian veg food into your daily meals is easier than you might think. With a variety of lentils, legumes, dairy products like paneer, and protein-packed ingredients such as chickpeas, soy products, and quinoa, Indian cuisine offers an abundance of vegetarian options to meet your protein needs. By focusing on a balanced diet rich in plant-based protein, you can ensure that you maintain your health and energy levels, even on a vegetarian diet.

[mealeats]

Poha protein

Poha Protein, a popular Indian breakfast dish made from flattened rice, can be an excellent source of protein when prepared thoughtfully. Here's why Poha Protein is a nutritious and delicious option:

Benefits of Poha Protein:

High Nutritional Value: Poha is rich in essential nutrients, including carbohydrates, vitamins, and minerals like iron and calcium. When combined with protein-rich ingredients, it becomes a well-balanced meal.

Protein Boost: Adding ingredients like roasted peanuts, boiled eggs, sprouts, paneer, or soya chunks to poha significantly increases its protein content, making it a more wholesome dish.

Low in Calories: Poha is naturally low in calories, making it an ideal breakfast option for those looking to manage their weight while maintaining a high-protein diet.

Easy to Digest: Poha Protein is light on the stomach and easy to digest, making it suitable for all age groups, including children and the elderly.

Energy-Rich: The combination of carbohydrates and protein in Poha Protein provides sustained energy, making it a perfect start to your day or a great pre/post-workout meal.

Versatile and Tasty: Poha can be prepared in various ways, with the addition of vegetables, spices, and protein sources, ensuring it remains flavorful and enjoyable.

Quick and Easy to Make: Poha is simple to prepare and can be cooked in a matter of minutes, making it a convenient option for busy mornings.

[jaigurufoods]

soya chunks and receipes

 More and more people are seeking tasty and nutritious meatless meal options as plant-based diets gain popularity. Soya chunks offer an easy way to add protein and meaty texture to vegetarian and vegan dishes. Made from defatted soy flour, soya chunks plump up and take on a tender, meat-like consistency when soaked and cooked, absorbing flavors from sauces and spices. They are incredibly versatile, perfect for stir-fries, stews, curries, or as a substitute for ground meat in dishes like tacos, chili, and pasta sauce. With a neutral flavor, soya chunks make it simple to create delicious, satisfying meatless meals. From soya chunk kebabs to vegetarian mapo tofu, home cooks find it easy to go meat-free with this soy-based staple. For an accessible, nutritious, and tasty way to enjoy more plant-based proteins, stock up on versatile, protein-packed soya chunks from Jai Guru Foods.

Be Healthy!

Check out these recipes from Jai Guru Foods:

Soya Chunk Tacos

Fill taco shells with cooked soya chunks seasoned with taco seasoning, along with toppings like shredded lettuce, diced tomatoes, avocado slices, and salsa. Serve with lime wedges. For more ideas, visit Jai Guru Foods.

Soya Chunk Spaghetti Bolognese

Simmer cooked soya chunks in a rich tomato-based sauce with garlic, onions, carrots, celery, and Italian herbs. Serve over spaghetti and top with grated Parmesan cheese. Find more recipes at Jai Guru Foods.

Soya Chunk Stir-Fry

Stir-fry soya chunks with bell peppers, broccoli, snap peas, and carrots in a savory soy sauce, garlic, ginger, and sesame oil mix. Serve over steamed rice or noodles. Discover more dishes on Jai Guru Foods.

Soya Chunk Curry

Simmer soya chunks in a coconut milk-based sauce with Indian spices like curry powder, turmeric, cumin, coriander, and garam masala. Serve with naan bread or rice. Visit Jai Guru Foods for more inspiration.

Soya Chunk and Vegetable Skewers

Thread soaked soya chunks onto skewers with cherry tomatoes, bell peppers, zucchini, and mushrooms. Grill or roast until lightly charred. Serve with couscous or quinoa. Check out Jai Guru Foods for more recipes.

Soya Chunk Chili

Cook soya chunks with onions, garlic, bell peppers, kidney beans, diced tomatoes, and chili powder for a hearty vegetarian chili. Top with cilantro, cheese, and sour cream. For more recipes, visit Jai Guru Foods.

Soya Chunk Shepherd’s Pie

Top cooked soya chunks and mixed vegetables with creamy mashed potatoes. Bake until golden and bubbly for a comforting meal. More ideas at Jai Guru Foods.

Soya Chunk Shawarma Wraps

Marinate soya chunks in yogurt, lemon juice, garlic, and spices like cumin, paprika, and cinnamon. Grill or bake and serve in pita bread with lettuce, tomatoes, cucumber, and tahini sauce. Get more recipes from Jai Guru Foods.

Soya Chunk Fried “Chicken”

Coat boiled soya chunks in seasoned flour and shallow fry until crispy. Serve with mashed potatoes, gravy, and green beans for a vegetarian take on fried chicken. Find more at Jai Guru Foods.

Soya Chunk Stew

Simmer soya chunks with root vegetables like potatoes, carrots, and parsnips in vegetable broth with thyme, rosemary, and bay leaves. Serve with crusty bread. Discover more recipes at Jai Guru Foods.

These meatless meals made with soya chunks are delicious and packed with protein and fiber, making them satisfying and nutritious for everyone. Customize the recipes with your favorite ingredients and spices to suit your taste. Enjoy your meatless culinary adventures!

For more information, visit Jai Guru Foods.

[wahjiwahofficial]

Indulge in Delightful Soya Chaap: Discover the Best Restaurants in Delhi NCR

Are you a food enthusiast on the lookout for a delectable vegetarian delight in the bustling streets of Delhi NCR? Look no further, for the succulent and flavorsome Best Soya chaap restaurant In Delhi NCR is here to tantalize your taste buds! Whether you're a seasoned Soya Chaap connoisseur or a newbie eager to explore the vegetarian culinary scene, Delhi NCR boasts an array of restaurants that serve this mouthwatering dish with a unique twist. Among these culinary gems, Wah Ji Wah stands out as a beacon of excellence in the realm of Soya Chaap.

Wah Ji Wah: Where Taste Meets Tradition Nestled in the heart of Delhi NCR, Wah Ji Wah has carved a niche for itself with its exquisite Soya Chaap offerings. Steeped in tradition and bursting with flavors, their menu is a testament to the rich culinary heritage of North India. From classic preparations to innovative fusion dishes, Wah Ji Wah caters to the discerning palate of Soya Chaap aficionados.

Signature Creations at Wah Ji Wah Tandoori Soya Chaap: Indulge in the smoky goodness of Tandoori Soya Chaap, marinated in a tantalizing blend of spices and roasted to perfection in a traditional clay oven. The succulent texture and robust flavors make this dish a perennial favorite among patrons.

Butter Masala Soya Chaap: Dive into a creamy symphony of flavors with Butter Masala Soya Chaap, where tender chunks of Soya Chaap are simmered in a rich and luscious tomato-based gravy, infused with aromatic spices.

Afghani Soya Chaap: Embark on a culinary journey to the rugged terrains of Afghanistan with Afghani Soya Chaap, featuring tender Soya Chaap pieces marinated in a creamy mixture of yogurt, cream, and spices, grilled to perfection.

Soya Chaap Biryani: Experience the ultimate fusion of flavors with Soya Chaap Biryani, where fragrant basmati rice is layered with succulent Soya Chaap pieces, aromatic spices, and caramelized onions, creating a symphony of taste and aroma.

Ambience and Hospitality Apart from its delectable culinary offerings, Wah Ji Wah also prides itself on its warm and inviting ambience, reminiscent of the quintessential dhabas of Punjab. Whether you're dining solo, with family, or hosting a gathering with friends, Wah Ji Wah ensures a memorable dining experience with its cozy interiors and attentive service.

Conclusion In the vibrant culinary landscape of Delhi NCR, Wah Ji Wah shines as a beacon of excellence, offering a gastronomic journey through the tantalizing world of Best Soya chaap restaurant In Delhi NCR. With its commitment to quality, authenticity, and innovation, Wah Ji Wah continues to delight patrons and redefine the art of vegetarian dining. So, head over to Wah Ji Wah and treat yourself to an unforgettable Soya Chaap experience that will leave you craving for more!

[sakshifoodee]

Eat High Protein Soya Chicken Leg Pieces - Catchy Court

Vezlay Food Products has changed the game in the healthy food industry with its creative products. Of these, the Vezlay Soya Leg Piece are a particularly noteworthy and nourishing substitute that is gaining immense popularity in the food industry.

With their flavorful explosion and high protein content, Soya Leg Piece are a distinctive take on classic chicken legs. These leg pieces are a guilt-free treat for meat lovers and vegans alike. They are expertly created from premium soya chunks to mimic the texture and flavor of chicken.

The adaptability of Vezlay Soya Leg Pieces is one of its main advantages. They are the perfect option for a variety of culinary creations since they maintain their succulence and tenderness whether they are pan-fried, roasted, or grilled. With these satisfyingly protein-packed foods, the options are virtually limitless, ranging from succulent kebabs to filling curries.

Soya Leg Piece are a nutritious and easy-to-make dinner choice for anyone on the run. They cut down on preparation time dramatically without sacrificing flavor or nutrients because they are ready to cook right out of the bag. Whether worn for relaxed weekends or hectic workdays, these leg pieces provide an easy way to indulge appetites without sacrificing health objectives.

Furthermore, Vezlay Food Products takes great pride in its dedication to both innovation and quality. Strict quality control procedures ensure consistency and quality in every mouthful of Soya Leg Pieces. They provide a healthy substitute for traditional meat products because they are devoid of artificial preservatives and additives.

Vezlay Soya Leg Pieces address ethical and environmental concerns in addition to their nutritional worth. Choose plant-based substitutes like these leg pieces to support animal welfare and sustainable food practices. The palette and the environment both benefit from this scenario. In conclusion, Soya Leg Pieces offer a delicious combination of sustainability, flavor, and health that is a paradigm change in the food industry. These leg pieces will fascinate your senses whether you're a committed health fanatic or a foodie looking to explore new flavors. Why then wait? Savor the deliciousness of Vezlay Soya Leg Pieces and go on a never-before-seen gourmet journey.

[40sandfabulousaf]

大家好! Pa and I headed back to the vegan cafe and I ordered their bibimbap as well as suan la tang (hot and sour soup). The kimchi in the bibimbap was already flavourful, thus, I didn't add the reddish sauce that came with my main; the whole point is to eat healthy, which includes eating dan (low salt). Their low-sodium suan la tang contained golden mushrooms, wood ear mushrooms, bamboo shoots and shredded ginger - it was delicious! Pa ordered their bean burger again because he really liked the roasted sweet potatoes. I have my eye on their la mian (handpulled noodles) the next time we visit.

This week, I bought di tang fen dou nai (low sugar soya bean milk) to reduce my reliance on coffee at home. Handy single serve packs can be taken along with me in a bag or backpack for a healthy, less sugary beverage whenever I need it. I also bought roasted broad beans as my snack. I don't eat them often since the salt content is higher, but they're very crunchy and yummy. Having some once in awhile is fine.

Fastfood mukbang videos are fun to watch and don't make me hungry. But I made the mistake of watching Mike Chen slurp his noodles before lunch. That sent me running to a bak chor mee (pork noodles) stall for a steaming bowl of soup mee pok (flat egg noodles). As if that wasn't enough, I still craved tang mian (soup noodles) the next day and had to eat yu pian guo tiao tang (sliced fish flat rice noodle soup)! Guess I have Mike Chen to thank for making me eat some meat this week!

I'd wanted to try what is known as the 'Chinese burger', rou jia mo, for some time. Chunks of pork are packed into a flaky pastry, much like an open pie. When I came across hua gan jia mo, the vegetarian version, I didn't hesitate even though I had breakfast half an hour earlier. Tasting like a curry puff and achar combo with its spices and vinegared veggies, the flavour was at once complex, at once appetising and at once 'must wolf it all down' kinda good. Great as a light meal with dou nai.

Well, whaddya know, we've come to the end of another week! I'm ending mine with Coco Lee and her energetic dance performance. Besides powerful vocals, she also entertained audiences with very slick dance moves. What a legacy she left behind. 下次见!

[tomhasatransblog]

In effort to reduce my salt consumption I've replaced processed chicken disk sandwiches for lunch with just plain roast chicken. In its juices & fat and with skin, so I'm sure the stats aren't as good, but it's cheaper (£4.79 for an extra large whole bird vs £6 for two 400g packets) and way less processed.

That's usually my second lunch, and first lunch is skinny fry up with bacon medallions, low fat sausages, two fried eggs and fried mushrooms and low fat mayo. Pretty processed and also high in salt, so I'm looking to replace that too now.

Any recommendations?

It's got to be quick to prepare and ideally hot, cheap, with at least reasonable stats (high protein, moderate fat, and lowish carb).

Porridge made with protein shake?

Something with fried or scrambled egg

Black beans (pre cooked), peas (frozen), quorn pieces something?

Defatted soya chunks?

Boiled egg sandwich?

Some lean and minimally processed meat that isn't chicken? I feel eco guilt for beef :(

Fish? I do actually have tuna mayo sometimes, but it's cold

[buffetlicious]

For the Braised Fried Fish Maw Seafood Treasure Soup, the staff portioned it into ten smaller bowls before serving it to us. Not sure if it is because I am holding a camera, but my bowl came with more chunks of crab meat and fish maw. Basically, a seafood soup thickened with starch so the ingredients seem to be suspended/frozen in the soup. Black vinegar and white pepper accompanied this soup so feel free to add some to it.

Well, the Roasted Crispy Chicken with Prawn Crackers was warm and tender to eat, it however wasn’t crispy at it. And just like everywhere else in Singapore, they referred to this deep-fried chicken as a roasted chicken. Sprinkle a bit of the salt & pepper before putting it into the mouth. A lacklustre dish but thank goodness, the prawn crackers were crispy though.

This Steamed Hybrid Garoupa in Hong Kong Style was cut into sections just before they served it to us. This hybrid grouper is probably a cross between the giant grouper (Epinephelus lanceolatus) and brown-marbled grouper or tiger grouper (Epinephelus fuscoguttatus) and given the Dragon Tiger Grouper (龙虎斑) name. The fish got to be very fresh to be steamed and cooked with just a simple condiment of soya sauce, julienned spring onions and cilantro leaves for garnish. The end result, sweet springy flesh with collagen like skin that is so good to eat.

The Braised Whole 10-Head Abalone with Sea Cucumber and Spinach was up next but the process of waiting for the next dish to be served was a long one as in-between the hosts are showing us video stories of the newly married couple and plus the live singing by the friends and band. Ten pieces each of the abalone and sea cucumber sitting atop a bed of blanched Popeye’s favourite green vegetable. Why 10 you may ask? Because a table usually seat ten people so the food portions are divided equally so each get a piece of everything (for the expensive ingredients that is). The only complaint for this dish is that the spinach is on the bitter side.

Like an overturned basket or nest, spilling out Deep-Fried Prawns with Black Truffle Mayonnaise Sauce. If there is anything to change for the presentation, I would move the red and green coral lettuces from under the eatable nest and placed it in the nest for a more dramatic effect. Anyway, these truffle gratings lend an aromatic and earthy fragrances to the classic mayo prawns topped with orange flying fish roe. My colleague and I detected a mild spicy hint of wasabi in it but another colleague said it is from the truffle and mayo combo. Differences aside, this is one dish I won’t mind having again.

I always love this noodle served at the end of the dinner courses just before dessert. The Braised Ee-Fu Noodles with Yellow Chives and Straw Mushrooms is a usual staple at wedding due to the fact it is also known as longevity noodles (寿面). Normally, I would consume more than a bowl of the yi mein (伊面) but that night I was already quite stuffed from the dishes served and I was leaving room for dessert. :D

By the time the last dish was up and the clock was ticking closer to 11pm. The warm Teochew Yam Paste with Gingko Nut and Coconut Milk with its gooey and smooth yam (taro) paste and whole gingko nuts smothered in thickened coconut milk is bursting with sweetness and a great comfort to many of us Singaporeans. I liked the fact that the chef tuned the sugar level to just sweet enough as I preferred mine not too saccharine. Anyway, I just had to ask for another bowl as it was just too good to pass up.

Dinner is now over and after shaking hands with the groom, bride and their respective parents, it is time to head to the train station to catch the train home.

[digihuman8]

SOYA MALAI CHAAP RECIPE

What is Soya Maalai Chaap?

While the majority of people living within the Indian subcontinent understand the meaning of soya chaap but it could be foreign to other people. The name itself suggests that this is a protein source derived by soaking soybeans.

Soya chaap sticks are made by covering the sticks in ice cream with strips of dough made from soya chunks, soybeans, as well as all-purpose/rice flour. The results are then processed to ensure the product can be frozen to use later.

The recipe isn't for the soya chaaps as such, but rather for dishes that use the sticks for a base.

When I prepare the recipe above, I buy dry soya chaap sticks at the market, however like I said, they can also be purchased frozen. Check out the image below for a look at what soya chaap looks like.

Soybean is an excellent non-meat protein source that is suitable for vegetarians. It can be served with paratha, roti, or even naan, all of which are varieties of Indian flatbread.

Soya chaap stick

Read Full Article on Soya Malai Chaap Recipe  : https://blogshubworld.com/malai-soya-chaap-recipe-at-home/

GO to My Homepage : https://blogshubworld.com/

Read About Protein Rich Diet : https://blogshubworld.com/high-protein-rich-foods/

Cook Time

Prep time

Cooking time

Ready to go

Yields

15 minutes

1 hour

1 hour 15 minutes

3-to-4 servings

Ingredients

2 Tbsp oil

200 grams soya chaap

1.5 cups of dahi (yogurt) whisked until smooth

25 cashews, boiling for 5 mins and then grinded to form an extremely fine paste

1 cup of malai (fresh milk cream) whisked with a hand until it is smooth

1 tsp ginger paste

1 Tbsp garlic paste

1 teaspoon hara dhania (cilantro) Finely chopped

1 teaspoon pudina (mint) Finely chopped

1 tsp Sendha Namak (rock salt (or table salt)

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 1 tsp black pepper powder

2 green chillies Finely chopped

Cilantro chopped, used for garnish

Instructions

Make sure to soak the soya-based chaap overnight. In the morning boil it for 5 to 7 minutes, then rinse it under running water. Then, squeeze the water out.

Take the soya sticks and cut each chaap in 3 pieces. Set aside.

in a bowl mix the dahi as well as all the ingredients, except for the fresh cream and cashew paste. Stir until the ingredients are well-combined.

Add the soya chaap bits and mix until they are coated all across with marinade. Keep covered and let marinate for 30 mins.

The oil is heated in a pan at medium-high high. Add the pieces of soya chaap along with the cashew paste. Mix well, and cover with the lid. Cook till the gravy becomes thicker and you can stir it in between.

The soya chaap is roasted until it turns lighter golden in color.

Mix in the cream to the pot and stir for one minute.

Transfer the dish to a serving plate. Add a few sprigs cut cilantro.

Serve with paratha, roti or naan for dinner or as a snack/starter.

[gayuskitchen]

Soya chunks masala /soya fry

[puminati]

BREGANO – Buy healthy food products at best price.

Bregano is one of the leading food manufacturing companies that provide innovative and healthy food options while maintaining the quality and original taste of the products. Buy the best organic food in India at best price.

[vrindustriesofficial]

Golden Gate’s hingjeera peanuts are the best as a savoury snack. These two healthy spices make your meal healthy and also tasty. Golden Gate brand is the most popular brand from V.R. Industries, the best cereal and snack manufacturing company in India, offers high quality nutritious and delicious snacks to you. Buy hing jeera peanuts online from V.R. Industries and get it easily delivered to you.

[asplantbasedasican]

roasted brussels sprouts, pan fried soya chunks and pineapple curry spread