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Ruchik Randhap

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January 10, 2011

Soya Granules Sabzi

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A few years ago I tasted a soya dish & disliked it instantly. I vowed never to eat it again. Sometime back I was flipping through my favourite author Sanjeev Kapoor’s recipe book and stumbled upon the recipe of the Soya Granules Sabzi which I thought I should try since I had a box of Nutrela Soya Granules lying around without a purpose (I tend to randomly buy boxes with interesting packaging at the supermarket 😛 ). The outcome was surprisingly tasty & its something I keep making for breakfast at least twice a month as it goes very well with chapathis. My husband who was terrified at the thought of having ‘soya’ for breakfast is not complaining anymore!
 
I personally feel that this dish is a very good substitute for the scrambled eggs (egg burji) and I was able to demonstrate this to my dear husband by serving some to a guest recently & passing the dish off as ‘scrambled eggs’. After two morsels my guest was surprised to note that it was soya & not eggs :). What’s different about this dish is that instead of soaking the soya in water, you need to soak it in warm milk with a pinch of salt. This gives a nice creamy texture to the granules and adds to its taste.

 

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Soya Granules Sabzi

Soya granules sabzi is a high protein option for vegetarians. This dish can be prepared quickly and served with chapathis, parathas or dosa
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Course: Accompaniment, Side Dish
Cuisine: Indian
Keyword: Gluten Free, Soya Granules
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 190kcal
Author: Shireen Sequeira

Ingredients

  • 1 cup soya granules
  • 1 tsp cumin seeds
  • 2 cups milk
  • 2 medium tomatoes chopped
  • 2 medium onions finely chopped
  • 1 inch ginger finely chopped
  • 1 green chilli finely chopped
  • 1/2 tsp chilli powder you can increase it to 1 level tsp if you have a tolerance for spice
  • oil for frying
  • salt to taste
  • 1/4 cup coriander leaves chopped
  • 1/4 tsp turmeric powder

Instructions

  • Wash the soya granules & drain – squeeze out the excess water if any & place in a bowl
  • Add some warm (almost hot) milk to the soya, add a pinch of salt & keep aside to soak for 20-30mins
  • Heat oil in a pan & add jeera. When they change colour add the chopped onions and fry till golden brown
  • Add the chopped ginger & green chillies and cook for half a minute
  • Add chopped tomatoes and cook till they mash up a bit – takes about 2-3 minutes
  • Add the chilli & turmeric powder and cook till oil leaves the masala
  • Add the soya granules and mix well. Add half of the milk used to soak the granules and cook till the granules are soft – this takes at least 10minutes on slow fire.
  • Add salt to taste & leave it on slow fire till the dish is almost dry
  • Garnish with chopped coriander leaves & serve hot with chapathis or steamed white rice

Nutrition

Nutrition Facts
Soya Granules Sabzi
Amount per Serving
Calories
190
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
243
mg
11
%
Potassium
 
636
mg
18
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
1145
IU
23
%
Vitamin C
 
19
mg
23
%
Calcium
 
234
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Sides, Vegetarian Tagged With: Cooking with Soya, Soya Granules, Vegetarian

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Comments

  1. May says

    January 10, 2011 at 5:03 pm

    Shireen, try the soya pulao… A Sanjeev Kapoor recipe!! It tastes awesome!!

    Reply
  2. Shireen says

    January 11, 2011 at 3:12 am

    Sure will try that May!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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