Mixed Vegetable Sabji / Subzi With Soya Chunks

Ingrediants:
Carrot – 1
Beans – 4-5
Potato – 1 medium sized
Capsicum – 1
Onion – 1
Tomato – 1
Soya chunks -8-10
Ginger + Garlic Paste – 1/2 tsp
Curry leaves
Green chillies -3-4
Cumin Seeds or Jeera – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder - 1/2 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Salt
Coriander Leaves / Cilantro

Method:
1.Chop Carrot, Beans, Potatoes, Capsicum lengthwise.Cook these chopped/cut vegetables in a pressure cooker for 1 whistles.
2.Soak the soya chunks in water for 10-15 minutes.Than squeeze the water from soya chunks and add this to cooked vegetables.Cook in low flame for 10 minutes
3.Heat Oil in a pan, add Jeera/Cumin Seeds. Once the Jeera seeds splutter add Curry leaves, chopped Onions, Turmeric Powder and Ginger + Garlic paste and saute until the Onions turn transparent.

4.Now add Tomato ,Garam Masala, Chilli Powder, Coriander Powder,Salt and 1/4 cup of water and cook for 3 min.
5.Then add cooked Vegetables, soya chunks and cook for 5-6 min more until the water content blends well with cooked Vegetables.
Garnish the Sabji/Subzi with Coriander leaves.
Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or Nan.

Soya Chunks Vegetable Stew

For Vellayaappam i usually make Potato Stew.But this time i thought i will add some Soya Chunks.Hope every one know that soya chunks is very good for cholosterol patience.

Ingredients:
1 potato sliced
1/2 cup Soya Chunks
2 medium onions, thinly sliced
1 small size tomato
2 tsp oil
2 tsp minced ginger
2 or 3 green chillies, slit lengthwise
1 sprig curry leaves
4 cloves
3 pods cardamom
1 ½” piece cinnamon
¾ cup coconut
1 tsp rice flour (optional)
salt to taste

Method:
1.Soak the soya chunks in water for 15-20 minutes.Than squeeze the water from soya chunks and keep aside.
2.Heat the oil, and add the cardamom (split the pod open and add whole), cloves and cinnamon (broken smaller).

2.Stir twice and then add the ginger, chillies and onions and sauté till the onions are translucent. Add the vegetables,Soya Chunks and curry leaves and a cup of water and the salt. Bring to boil. Let it be cooked.

3.Mix the rice flour in the coconut milk and add to the vegetables mixing quickly. The rice flour thickens the gravy and ensures the coconut milk does not split. Turn down the heat and once it starts boiling, take it off the heat. The stew should now be a slightly thick coconut milk gravy with vegetables in it.