Sunday, August 31, 2008

JFI-Soya Chunk Cutlets

True that I love cooking soy and soy products, mainly because I’m into a core vegetarian family as these compliment a real good source of protein and suppliment for the growing children.They had been persuading me to comeup with the usual Soy chunk gravy, which I haven’t made for months, while hubby was looking forward to some freshly boiled and seasoned soy beans, though he was aware of the fact that they are not in season, atleast here, at present.

Tofu was unfortunately out of stock in the near by supermarket today(I could always come up with the easy, yummy and healthy scrambled version of it, as the last minute entry)and I received perplexed looks from the sales girls when I demanded for pack of soy flour.All I could grab was a pack of Meal maker(soy chunks)sitting pretty and smiling at me from on of those topmost racks!..
Back home, I googled to find an interesting recipe from here.

The reasons for choosing the above are,

  • Easy recipe (promising to be tasty too).
  • Cutlets, an all time fav of my children.(a fine opportunity to sneak in spinach or any other ‘disapproved’ veg, which is readily accepted as a filling;))
  • As a replacement for my sudden craving for meat cutlets(sob sob) :)

    So here goes, ( to yield 10 cutlets)

    You Need:
    Soy Chunks-1 cup
    Big onions-2 nos
    Ginger –an inch piece
    Garlic pods- 4 big or 7 small ones
    Curry leaves- a few
    Coriander powder-1/2 tsp or finely chopped cilantro-a tbsp
    Chilly powder-1 tsp(more or less according to your spice level)
    Garam masala powder-1 tsp
    Turmeric powder-1/4 tsp
    Pepper powder-1/2 tsp
    Potato(medium)boiled-3 nos
    Salt- as needed
    Oil-2 tbsp
    Bread crumbs- 3/4 cup or as reqd
    *Egg-1 large
    Oil-for deep frying


    1. Boil a pan of water(3 to 4 cups).Wash and soak soya.Turn off fire and close the pan with a lid for 20-30 minutes.Ensure the chunks are soaked well and absorbs water by stirring once in 10 minutes.
    2. Drain, squeeze out excesswater and mince in a mixie.
    3. Chop ginger-garlic,onions, green chillies and curry leaves to fine pieces and sauté in that order in 2 tbsp of oil.
    4. When the colour turns to light brown, add salt, turmeric,coriander and chilly powders. Saute and mix well.
    5. Add the minced Soya chunks and sauté for a few minutes.At this stage the mix resembles scrambled eggs.Sprinkle a few drops of water, cover and cook for 5 more minutes in minimum heat.
    6. Add the garam masala, pepper powder and chopped cilantro.Mix well.
    7. Add the boiled(preferable microwaved jacket potatoes-peeled and mashed), mix well and remove from fire.
    8. When cooled shape into cutlets, dip in beaten eggs, roll in bread crumbs and fry in oil until golden brown.
    9. Serve hot with Onion rings and tomato ketchup.

    *For a vegetarian/vegan recipe susbstitute maida/bengal gram flour batter instead of beaten egg.

Now, off to Sia for JFI- Soya :)
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