Meal maker gravy / Soya kuzhambu

Ingredients
Soya chunks/ Meal maker balls - 12 to 15
Onion (big)- 1
Tomato -2
Turmeric powder-1/4teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds -1 teaspoon
Fennel seeds-1/2 teaspoon
2" Cinnamon Stick
Cloves-2
Elaichi -2
Red chilly -5 (Adjust according to your taste)
Grated Coconut -4 tablespoons
Mustard seeds-1/2teaspoon
Oil
Salt
Few curry leaves and Cilantro

Method
Chop half of the onion & tomato into fine pieces. Heat some oil in a skillet, add the cumin-coriander seeds, let them crackle. Then add fennel seeds, cinnamon,cloves, elaichi followed by onion pieces. Fry till the onions become transparent, add the red chillies, tomatoes and cook till the tomato becomes soft and mushy. Finally add the coconut, fry for couple of minutes and put off the flame. Let it cool completely and grind it to a fine paste.

Add the meal maker balls in boiling water, cook for 3 minutes.Then wash them well with cold water, squeeze out the water completely and keep it aside.

Chop the remaining onion into big chunks. Heat oil and make the tempering with mustard seeds and curry leaves. Add the onion chunks, fry for a minutes and add the meal maker balls.
Add enough salt, and fry it for 3-4 minutes.

Add the ground masala paste, and 11/2cups of water (adjust accordingly), cook the gravy for 10 minutes in medium heat. Reduce the heat to low and cook for 5 more minutes and switch off the stove. Garnish with cilantro, serve with hot steamed rice/idli/dosa.

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Mealmaker Fry

Ingredients
Meal maker(Soya wadi)- 25 pieces
chopped Onion-1/4cup
Green chilli-1
Turmeric powder-1/4spoon
Few Mint leaves &Cilantro
Salt
Oil
to grind
Grated Coconut-1/4cup
Elaichi-1
Cinnamon Stick-1/2inch piece
Fennel Seed-1/2spoon
Bay leaf -1
Red chilli-5

Method
Add the Soya wadi in boiling water and switch off the stove. leave it for 5minutes,then wash them with cold water,then squeeze the meal makers and extract the water..break the meal makers into small pieces and keep it aside.
Grind the things under 'to grind' with little water to a fine paste.
Heat oil in a kadai,add the chopped onion,g.chilli and mint leaves&turmeric powder..sauté them till the onion becomes transparent.
Then add the soya wadi and fry them for 3minutes.
Add the grounded paste and 1/2cup of water and enough salt.
Cook on a medium heat till the water evaporates and the gravy becomes thick.
Reduce the flame to low and fry till the gravy becomes dry.garnish with Cilantro.

Meal maker fry is ready to serve..it goes well with rice/roti..or (as I did..:)) you can have it as a snack!


Sending this post to "Think Spice - Think Garam Masala" an event started by Sunitha and hosted by Sara.

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Mushroom & Mealmaker Biriyani

Having a spouse who is fond of Biriyani, am exploring all possible combinations of making vegetable biriyani!:) I was about to make Mushroom Biriyani, and had a handful of musrooms only..added some meal maker chunks with the mushrooms, and the result was a delicious combo! :P:P

Ingredients
Basmati Rice -11/4cups
Onion-1
Green Chilly-1
Few mint leaves,curry leaves and cilantro
One small Tomato
Coconut milk powder-1tablespoon
Oil+Ghee -4tablespoons

To Marinate
Button Mushrooms-6
Meal maker/Soya Wadi - 12
Few mint leaves,curry leaves and cilantro
Biriyani Masala -11/2tablespoons
Turmeric powder-1/4teaspoon
Chilli powder-1teaspoon
Coriander powder-1teaspoon
Curd-2tablespoons
Salt

Grind Coarsely
Small piece of ginger
5 garlic cloves
3" Cinnamon Stick
One Elaichi
2 Cloves
1 Bay leaf

Method
The method is just like making Dum biriyani, instead of baking it in oven, this cooked in the pressure cooker.

Wash and soak the rice for half an hour.

Add the meal makers in boiling water for 3 minutes, drain and wash with cold water. Squeeze out the excess water and keep aside.

Wash and dice the mushrooms.

Grind the ingredients given under "grind coarsely".

Combine the ingredients given under "to marinate" table with the coarsely ground masala,mix well and keep aside for (at least) 20minutes.

Slice the onions,green chilly and tomato.

Heat oil +ghee in a pressure cooker. Add in the onions,green chillies and fry for a few minutes.
Then add the tomato and mint,curry and cilantro leaves. Fry till the onions become brown and the tomatoes turn mushy.

Now add the marinated masala, reduce the flame to low, cover the cooker (without putting the whistle) and cook for 6-7 minutes. Stir it in between to avoid the burning, till the masala cooks nicely and the oil oozes out.

Add the coconut milk powder, rice with 11/2cups of water, adjust the salt and close the pressure cooker. Increase the flame to medium and cook for 7 minutes. Switch off the stove and remove the cooker from stove top and let it cool. Open the cooker, fluff the biriyani gently.

Aromatic and delicious Mushroom & Mealmaker Biriyani is ready to serve. I assure you, your kitchen/house will be filled with the nice biriyani aroma while cooking this biriyani! :) Enjoy it with simple raitha or your choice of side dishes.

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Sending this & the following recipes to Reva's "Royal Feast -Biriyani" event.

Christmas Delicacy event happening at Julie's "Erivum Puliyum"


Dum Biriyani

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Tomato Biriyani

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Mint Pulao

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Mini Soya Chunks & Veggie Biriyani

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Carrot Beans Stirfry / Carrot Beans Poriyal

Ingredients
Carrots-2
Beans- 15
Onion(small)-1
Green chilly-1
Few curry leaves (which I didn't add, as I was not having it! ;))
Grated coconut -1tablespoon
Turmeric powder-1/8powder
Chilly powder -1 teaspoon
Sugar -1/4teaspoon
Salt
Oil
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal -1teaspoon

Method
Wash and cut the veggies into small pieces.

Heat oil in a kadai, add mustard seeds and let them crackle. Then add the channa & urad dhal, fry till they turn golden in colour.

Add the chopped onion-green chilly-curry leaves and fry till the onion becomes translucent.

Add the veggies with 1/4th teaspoon of sugar.

..and turmeric-chilli powders, salt and 1/4 cup of water.

Mix it well, close the pan and cook for 5 minutes on medium heat.

By now the veggies would have become soft. Add the coconut and put off the stove.

Quick & Delicious colourful stir-fry is ready.
I served it with Meal maker kuzbambu, rice and rasam. Goes well with roti's too!

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