#soya granules recipe

[balcalnutrefy]

Soya chunks and chana dal are good source of protein and high in fibre which helps feel full for longer and does not cause rapid spike in the blood sugar levels. Its high fiber properties also help with better management of blood cholesterol levels in the body. Provides essential vitamins and minerals like magnesium, folate, iron and Zinc. The nutrients in chana is beneficial for boosting immune system. Spices like garlic, ginger, cinnamon, cloves, elaichi are loaded with antioxidants, such as flavonoids and polyphenols, which help protect cells from damage caused by free radicals. Soya chana dal tikki can be consumed as a snack or as a high protein wholesome meal.

Ingredients:

Soya Granules – 1 Cup

Soaked Chana Dal – 1 Cup

Garlic Pods – 3-4 in no

Grated Ginger – 1 Teaspoon

Cinnamon – 1 small piece

Cloves – 3 in no

Elaichi – 1 in no

Chopped Onion – 1 Small

Chopped Green chilly – 1-2

Chopped Coriander – 1 tsp

Salt – to taste

Oil – to shallow fry

Method:

Soak soya granules in hot water for 5 minutes.

Drain the water and wash it with cold water. Squeeze out access water if present.

Pressure cook chana along with cinnamon, cloves, elaichi, salt for 2-3 whistles.

Take a bowl and add soya granules

Pressure-cooked chana dal, chopped onion, green chilies, salt to taste, chopped coriander & mix it.

Mash the mixture properly to mix all the ingredients.

Shape into tikki form and shallow fry with oil until golden brown from both the sides

Serve hot with green chutney

Click here for more Tasty & Healthy Recipes

[masalamingles]

Kurkure Momos

Indulge in the irresistible fusion of Flavors with our Kurkure Momos recipe. These crispy delights feature a delectable soya keema filling seasoned with aromatic spices, encased in a crunchy coating of cornflakes. With a step-by-step guide, learn how to assemble, batter, and fry these unique momos for a delightful snack. Serve with a sprinkle of chat masala, paired with sliced onions and zesty schezwan chutney, and elevate your snack game with this innovative and mouthwatering dish. Perfect for gatherings or as an appetizer, Kurkure Momos are sure to be a hit among family and friends.

Ingredients for Kurkure Momos:

For the Filling:

1/2 cup Soya keema Granules / Nutrela

1 cup Water (for soaking)

2 tbsp Butter

3-4 cloves Garlic, finely chopped

1 inch Ginger, grated

2 small Green Chili, finely chopped

1 medium Onion, finely chopped

2 tbsp Carrot, finely chopped (optional)

1/2 tsp Salt

1/2 tsp Black Pepper

1 tbsp Schezwan sauce

1/2 large Cabbage, grated

For the Dough:

1 1/2 cups Maida

Salt, to taste

Water, as required for kneading the dough

For the Batter/Coating:

1/2 cup Maida

1/2 cup Corn flour

1 tbsp Kashmiri Red Chili Powder

1/2 tsp Garam Masala

1 tsp Chat Masala

1/2 tsp Pudina Powder

Salt, to taste

Black Pepper, to taste

Water, as required

1 cup Corn flakes, crushed

Recipe Steps for Kurkure Momos

For the Filling:

In a mixing bowl, combine water and soya keema granules. Soak for 15 minutes.

In a preheated kadhai or wok, add butter, garlic, ginger, and green chili.

Squeeze excess water from soaked soya granules and add to the wok.

Cook for 2 minutes, then add onions, carrots, salt, pepper, schezwan sauce, and cabbage.

Cook for an additional 2 minutes. Do not overcook. Set aside.

For the Dough:

In a mixing bowl, add maida, salt, and water to make a normal dough. Give it ten minutes to rest.

Split the dough into more manageable pieces. Form each part into a little round.

For Assembling the Momos:

Flip the rolled dough, sticky side up, and place a tablespoon of the filling in the center.

Gather the sides and edges, bringing them closer to seal it. This creates a braided mono.

For long momos, follow the same steps and join the two open sides, pinching to create a folded design.

For Making the Batter and Coating:

In a large mixing bowl, place crushed cornflakes.

Combine maida, corn flour, Kashmiri red chili powder, garam masala, chat masala, pudina powder, salt, and pepper.

To create a thin batter, gradually add water.

Dip the momos in the batter and coat with crushed cornflakes.

For Frying:

Heat oil in a deep-frying pan on medium-high flame.

Fry momos in batches until golden in color.

Remove on a kitchen towel to absorb excess oil.

To Serve:

Sprinkle chat masala and serve kurkure momos with sliced onions and schezwan chutney.

This recipe makes a delightful and classic Strawberry Shortcake. Feel free to adjust the sugar quantities based on your preference, and enjoy this delicious treat!

Kurkure Momos by  Masalamingles.com

Explore the Best Air Fryer Online!!!

Keep Following Masala Mingles to stay updated with more interesting recipes !!

Check next: https://masalamingles.com/pani-puri/

#kurkuremomos #momos #momoslover #foodblogger #foodie #foodphotography #momo #tandoorimomos #delhistreetfood #kurkure #food #streetfood #momolover #foodstagram

[bethel05]

Vegan Wellington Recipes

>>>Get FREE 198 pg Delicious Meat-Free Assorted Recipes EBook<<<

Giant wellington is a showstopping centrepiece packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take it to the next level

Ingredients

1 tbsp olive oil

2 cloves garlic, finely chopped

250g kale, tough stalks removed

250g pack cooked beetroot, thinly sliced from a jar 3 roasted red peppers, drained and halved PASTRY

500g plain flour, plus extra for dusting

210ml olive oil

7 tbsp aquafaba, see notes below

STUFFING

2 tbsp olive oil

1 onion, finely chopped

150g swede, coarsely grated

2 cloves garlic, finely chopped a few sprigs thyme, leaves stripped a good grating nutmeg

200g pouch ready-cooked puy lentils

1 apple, coarsely grated

30g hazelnuts, toasted and finely chopped

50g breadcrumbs

1 lemon, zested GLAZE

1 tsp Marmite

GRAVY

1 tbsp vegetable oil

1 shallot, finely chopped

100ml brandy

1 tbsp pink peppercorns, lightly crushed

3 tbsp vegan gravy granules, see notes below

50ml soya cream Method

STEP 1

To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and 5 or 6 tbsp of aquafaba until it comes together as a dough, then knead lightly for 30 seconds. Cut 1/3 of the pastry from the block, then wrap and chill both blocks for 30 minutes.

STEP 2

Meanwhile, make the stuffing. Heat the olive oil in a frying pan and cook the onion and swede for 5-10 minutes or until soft. Add the garlic, thyme and nutmeg, and cook for a further minute. Tip in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest.

>>>Get FREE 198 pg Delicious Meat-Free Assorted Recipes EBook<;<<

STEP 3

Heat 1 tbsp olive oil in a large pan and cook the chopped garlic for 2 minutes until fragrant. Add the kale and a splash of boiling water, and cook until the kale has wilted and the water has evaporated. Season and cool.

STEP 4

On a lightly floured piece of baking paper, roll out the 1/3 of pastry to a 25cm x 15cm rectangle, then slide onto a baking sheet. Spoon ½ of the stuffing onto the pastry in an even layer, leaving a 1cm border. Add ½ of the kale mixture, ½ of the beetroot slices and all the pepper slices, so that you have clear layers. Spoon the remaining stuffing mix on top of this, then repeat with the remaining beetroot and kale.

STEP 5

On another lightly floured piece of baking paper, roll out the remaining pastry to a 35cm x 30cm rectangle. Carefully flip the pastry onto the wellington and peel off the baking paper. Use your hands to mould the pastry round so it is tight to the filling. Use your finger and thumb to crimp the edges of the pastry so it’s completely encased, then trim any excess. Roll out any excess pastry and decorate, if you like. Chill for 30 minutes.

STEP 6

Heat the oven to 200C/fan 180C/gas 6. Mix the Marmite with 1 tbsp aquafaba and use this to glaze the entire wellington. Put into the oven for 25-30 minutes or until the pastry is crisp and golden.

STEP 7

To make the gravy, heat the vegetable oil in a small pan and cook the shallot for 5 minutes until soft. Tip in the brandy and pink peppercorns. Mix the gravy granules with 350ml water and pour in. Simmer for 5 minutes until thickened slightly, then stir through the soya cream. Keep warm but do not boil. Cut the wellington into thick slices and serve with the gravy.

>>>Get FREE 198 pg Delicious Meat-Free Assorted Recipes EBook<;<<

[zootermission]

Vegan Cauliflower, Potato and Soy Medallions

Vegan Cauliflower, Potato and Soy Medallions. Vegan Recipe, Salt And Pepper, Paprika, Parsley, Potatoes, Ground Coriander, Soya Granules, Ground Cumin, Olive Oil, Onion, Cloves Garlic, Cauliflower, Bread Crumbs. These vegan cauliflower, potato, and soy medallions are a tasty and nutritious alternative to meat-based dishes. They are flavorful and nutritious, and they are simple to prepare.

[strangeronbakerstreet]

Vegan Cauliflower, Potato and Soy Medallions

These vegan cauliflower, potato, and soy medallions are a tasty and nutritious alternative to meat-based dishes. They are flavorful and nutritious, and they are simple to prepare. Made from Vegan Recipe, Salt And Pepper, Paprika, Parsley, Potatoes, Ground Coriander, Soya Granules, Ground Cumin, Olive Oil, Onion, Cloves Garlic, Cauliflower, Bread Crumbs.

[rebeccaofficial]

Recipe for Vegan Cauliflower, Potato and Soy Medallions

Made with Vegan Recipe, Salt And Pepper, Paprika, Parsley, Potatoes, Ground Coriander, Soya Granules, Ground Cumin, Olive Oil, Onion, Cloves Garlic, Cauliflower, Bread Crumbs. These vegan cauliflower, potato, and soy medallions are a tasty and nutritious alternative to meat-based dishes. They are flavorful and nutritious, and they are simple to prepare.

[vegancatlibrarian]

Recipe Sunday - Vegetarian Stir-fry with Soya Granules

Recipe Sunday - Vegetarian Stir-fry with Soya Granules #GoVegan #VeganFoodMadeEasy

Hello beautiful kittens! I hope you had an enjoyable weekend! Here, I’ve been working on my new bedroom, which is still basically in boxes – I want to go through the contents of each one because I didn’t manage to do this before packing. But I am quite happy with what I have done today as I got rid of a few things and the place is a bit tidier. Slow but steady. So, being that I am still very busy…

[foodwithrecipes]

Nutrela Aloo Bharta

We teach you in Food Recipes. Recipes to make Nutrela Aloo Bharta. Nutrela Soya Chunks are highly nutritious, healthy and are a good source of protein for vegetarians. Soya Chunks are actually defatted soya flour products. It is known as a by-product of soybean oil. It is a healthy alternative to meat items. Soya granules can be added to a variety of rice dishes, curries and vegetables. You can also make it spicy with everyday spices. And can be enjoyed with roti, bread or rice. Read full recipe

[cropinofoods]

How to Make a Nutritious Soya Burger at Home?

Fast food has long been associated with being unhealthy. But this soybean burger recipe will prove everyone wrong. This soya burger recipe, made with soya beans, tomato ketchup, onion, green capsicum, and carrot is not only delicious but also packed with nutrients. This fast burger, prepared in just 10 minutes, is ideal for sneaking vital nutrients into the meals of picky eaters.

Unlike other burger recipes, this one is loaded with fibre, protein, and antioxidants, which help lower cholesterol and support weight reduction.

Yield

1 Serve

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

Simply follow this recipe to make soya burger and enjoy their delicious taste with friends and family.

5 tablespoons olive oil

1 cup Soya granules (soaked in warm water for 30 minutes)

4 brown burger buns

2 medium onions (chopped)

2 medium onions (cut into roundels)

2 medium tomatoes (cut into roundels)

Get the complete recipe about: Soya Burger

[poojalate]

The Nutrela is one of the best manufactures for the production of Soya Granules. With the help of the Nutrela granules recipes, many dishes can be done easily. It has a Rich protein as that of Meat. This Soya Granules will be good for the heart and it is 99percent free from fat.

[bharatalert]

Are you eating your soya granules right?

Are you eating your soya granules right?

Soya granules, the protein-packed crumbs made from soy flour, a by-product of soy oil extraction, are popular addition to many delicacies. They can give a healthy twist to your dinner gravy, breakfast poha or mid-meal tikki. For most of the preparations, they are boiled in water with a pinch of salt for a few minutes and then kept aside for a few hours to be used in your favourite dish. Soya…

[peanautbotors]

broccoli pasta 🥦 (247c)

serves 2 = 494c

one serving = 247c

~ vegetarian friendly | gluten free | oil free

ingredients

1/4 red onion (47g) ~ 17c

1 tsp garlic granules ~ 0

pinch black pepper ~ 0

1/4 tsp low sodium salt ~ 0

144g broccoli ~ 62c

45ml soya milk ~ 42c

2 tsp nutritional yeast ~ 34c

10g cathedral city mature cheddar cheese ~ 42c

90g free from conchiglie pasta ~ 323c

method

boil a pot of water for the pasta then chop the broccoli ~ add the pasta & broc to the pot and cook for 8 mins

chop the onion into half moon shapes and after the pasta is cooked reserve some of the water, drain it & set aside ~ in the same pot add the onions and a little bit of pasta water and sauté for a few minutes

add in the garlic, pepper & salt and continue to cook until the onions are translucent ~ pour in the milk, nutritional yeast & grate in the cheese, stir together until combined and thickened

mix in the pasta and broccoli and keep mixing until the pasta is fully warmed through then serve (feel free to add more salt and pepper)

extra nutritional info

protein: 11g | carbs: 42g | fat: 3.3g

~ so this is just a really quick and easy pasta recipe, i usually make variations of this when i don’t know what to make but want to be semi healthy lol it’s honestly not the best but i can definitely settle for less flavour if it’s low cal :D i’m sure with more seasonings and cheese it will taste even better !!!! so play about with it but yeah not much to say about it tbhhh

recipe cr: my recipe

photo cr: my photos

my other recipies ➳ <3

[clockworklozenges]

As a treat, here's a cake recipe. It can be adapted to almost any flavour and makes a super reliable sponge:

Ingredients:

200g Sugar. Most recipes say "ooh use caster sugar, it's fine and makes fluffy cakes" but it also usually costs triple the price of granulated sugar so use whatever you want.

200g Margarine or Butter. Lard if you're cheap or from the 50s.

200g self-raising Flour. Uh, this is the one specific ingredient, you need self-raising flour to make the cake rise. Regular flour will do in a pinch but expect your cake to be flatter than an egregious anime nerd's morally reprehensible choice of waifu.

2 eggs. Usually chicken or equivalently sized eggs - Ostrich is possibly slightly too much egg.

Vanilla flavouring, 1 tsp. This gives it a base flavour. Feel free to swap out for something else. I've had great results with tea brewed without milk or sugar, but vanilla tends to help. It can be overpowering though so show restraint.

[OPTIONAL] Baking Powder, 1 tsp. This helps the rise but costs money, so I tend to not use it much.

[OPTIONAL] Cocoa powder/instant hot chocolate powder. If you want to make a chocolate version, then replace 25% of the flour with this. Melting chocolate is a messy ball-ache and not of the fun variety so as a result, Cocoa powder is better and won't sink the sponge. Use Baking Powder if you're using this ingredient to ensure a good rise.

[OPTIONAL] Milk, 1 tbsp. You can add this if the mix is too thick and solid. We're going for viscous liquid not cookie dough here. My fiance has a dairy allergy, so I tend to use Soya or Almond milk instead and it works fine.

Method:

Pre-heat your oven to just under 200°C, Gas Mark 4. Fan ovens only need 180°C, but those cost more and my building is a deathtrap with appliances along the same level of reliability as a depressed sentient toaster with premature ejaculation syndrome so you know your oven best.

Line a cake tin with baking parchment or butter. Baking paper makes it easer to get the cake out of the tin unless you want to eat it straight out of the tin like a deranged Neanderthal going through a messy breakup. The tin should be half-filled by the mix, so pick one that'll be filled half-way.

Mix the butter and sugar together. Then throw in all the other stuff, wet ingredients then dry. Most baking recipes say to Sift the flour, and that gets messy but makes the mix smoother, which is what we want. Once it's all mixed together fully with no obvious lumps of any one ingredient, move on to the next step.

It should now look like beige gravy or custard. Or pudding, for you Yankees. Put it in the tin, filling it halfway. If it doesn't fill halfway, make some more and fill in the space, find a smaller tin, take some out, or have a breakdown depending on how apocalyptic a mess you've made of this.

Bake for about 24 minutes. After then, take it out and stick a knife in it. If it comes out clean, you're done. If it comes out messy, add five minutes to the cooking time and repeat the process after then. Trays take about 24 minutes, loaf tins about 35, cake tins about 28. Cupcakes take about 18-20 depending on size, and muffins take about 24 as well. But again, you know your oven better, so experiment a bit.

Leave to cool for a while. Until it's not warm to the touch. It cools faster outside the tin.

Decorate how you wish. I'm not your mum or dad, I don't care what you do with it. Except marmite or pickles. Don't...don't put those on cake.

This is a basic sponge recipe, and you can double or halve it as you wish to make more or less cake. Modify this basic recipe as you wish, as it makes all kinds of things, and you'll never need to buy crappy cupcakes and stuff from the shops again.

Unless you want to. I do not care.

[prepbowls]

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[theharpieslunch]

Vegan Lemon Drizzle Cake

Recipe and images by Nicky Corbishley   Kitchen Sanctuary

Ingredients

Cake:

1/3 cup + 1 tsp (75ml) vegetable oil

1 cup (200g) caster (or superfine granulated) sugar

Zest of 1 lemon - (about 1 tbsp)

2 cups + 1 tsp (250g) plain (all purpose) flour

1 tsp bicarbonate of soda

1 pinch of salt

1 cup less 1 tbsp (220ml) soya (soy) milk

Juice of half a lemon - (about 1 tbsp)

To decorate:

2 tbsp caster sugar

Juice of 2 lemons - (about 4 tbsp)

1 2/3 cup (200g) icing (confectioners') sugar - , sifted

Rice paper flowers and/or butterflies

For complete recipe:  Kitchen Sanctuary

[jenniferkatie20]

As promised, here is my recipe for these delicious raisin breakfast muffins.

Makes 12 muffins

Prep time 20 minutes

Cook time 20 minutes

Total time 40 minutes

 Ingredients

100g (2/3 cup) raisins

227 g (1 ¾ cups) self-raising flour

1/2 teaspoon salt

110 g (1/2 cup) light brown sugar, packed

15 g (1 tablespoon) granulated sugar

75 g (1/3 cup) butter at room temperature

1 teaspoon vanilla extract

180 ml (3/4 cup) Milk (Your favourite, I used soya milk)

 Instructions

 First thing to do is pre-heat your oven to 200 degrees Celsius (400��F).

Grab yourself a muffin tin and place a paper muffin cake case into each space.

 In a large mixing bowl add in the butter, sugars, vanilla extract and milk and cream together using a k attachment on your mixer or wooden spoon.

In another mixing bowl combine the self-raising flour and salt, stir to combine.

Slowly add in the flour mixture into the muffin batter and mix well.

Now add in your raisins and give the batter one last good mix.

Divide the batter evenly between the paper cake cases

Pop the muffin tin into your preheated oven and bake for 18-20 minutes.

To test if they are cooked use a fork or skewer and poke into one of the muffin tops and if it comes out clean its cooked if it comes out with a bit of batter on pop them back into the oven for a couple more minutes.

Transfer muffins to a wire rack to cool completely.

 That’s it you’re done, this is such an easy recipe to make. I hope you enjoy these breakfast muffins as much as my family and friends do.

 Tips and tricks

If you don’t have self-raising flour you can use plain flour (all purpose) with a 2 ½ teaspoons of baking powder.

 Once the muffins have cooled completely you can store them in an air tight container for up to 4-5 days