Soya Chaap Recipe: How to Make Soya Chaap

Soya chunks are very popular for being a healthy option in our diet and also a tasty substitute for vegetarians as well. In India, soya chunks, soya sticks, soya chaap are all famous and easy to make a dish in the main course, starters or even light snacks.

Today you will learn how to make soya chaap for dinner. So, let’s get started with the Soya Chaap Recipe.

soya chaap fried

Soya Chaap Recipe: How to Make Soya Chaap
 
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Fried soya chaap in a thick and spicy onion and tomato gravy garnished with coriander leaves on top served with Indian bread such as Naan, Roti or most loved Rumali roti.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 5-6 Soya Chaap
  • 3 tbsp Edible oil
  • 1 large Onion Chopped
  • 2 large Tomatoes Chopped
  • 2 Green Chilies Chopped
  • Salt as per taste
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp Garam masala powder
  • 1 tsp Degi Mirch powder
  • Coriander leaves
  • Water as needed
Instructions
  1. Frying soya chaap:
    Take a pan and turn on the heat. Add a proper amount of oil to cook the chaap easily, more the better. We do not shallow fry here; we need oil more than that.
  2. Once the oil is heated well, add two or three chaaps at a time and let it cook on one side and then flip it to cook on the other side as well. We do not need to overcook them; they will not take much time either. Just fry till they get light brown.
  3. Once it's done, place them on a tissue paper or absorbent paper and dab to get away the excess oil for a healthier Soya Chaap Recipe.
  4. Prepare the gravy:
    Take a pressure cooker and turn on the heat to high flame. Add 3 tbsp of edible oil and allow it to heat.
  5. Once you see it is heated, throw in the chopped onions and fry them well. A light golden brown color won't hurt the taste of the gravy.
  6. Add 2 Chopped tomatoes into the cooker and mix everything well. Allow the tomatoes to cook well with onions if you want you can always add little amount of salt so that it cooks faster.
  7. After about ten minutes or so, with constantly adding water whenever needed, once you see the tomatoes are cooked as well, throw in all the powdered masalas. Again add some water and stir the masala gravy well.
  8. Allow it cook for another 5-10 minutes on lower flame. Now add soya chaap into the prepared masala and add little water as well. It is also recommended not to add much water, as the gravy requires to be thick.
  9. After mixing everything well, add chopped coriander leaves and close the lid. Cook it for 5-10 minutes on a medium flame so that chaap would absorb the gravy better and then turn off the heat.
  10. Your Soya Chaap Recipe is now ready.
  11. Open the lid and serve it hot in a bowl with your choice of Indian bread on the side and Salad.
Notes
Now it is up to you if you wish to cut the chaap sticks into smaller pieces or just use them as they are. It isn't the issue once they are fried well.
Garnish with chopped Coriander leaves, fresh Cream and ginger juliennes.
Nutrition Information
Serving size: 4 Calories: 990

 

Mutton Curry Recipe: How to Make Mutton curry

Mutton Curry Recipe: How to Make Mutton Curry
 
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Mutton curry is a simple dish which is flavorful and a delighting dish to serve your family at the dinner table accompanied by hot fulkas or Chapati and salad on the side. If you are a beginner in the kitchen or if you do not have a lot of time to cook every day, and still craving for some non-vegetarian serving on your plate, this mutton curry recipe is for you to try tonight. So, let's know how to make Mutton Curry.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 500gms Fresh Mutton
  • 3 tbsp Oil
  • Whole Spices: 1 bay leaf, 3-4 cardamom pods, 4-5 black peppercorns, 3-4 cloves, 2 cinnamon stick.
  • 1 tbsp Cumin Seeds
  • 2 large Onions Chopped
  • 3 Tomatoes Chopped
  • 2 Green chilies Chopped
  • 1 tbsp Ginger Garlic Paste
  • Salt to taste
  • 1 tsp red chili powder
  • ½ tsp Turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • ½ tsp Degi Mirch Powder
  • Coriander leaves
  • Water as required
Instructions
  1. To get started with the Mutton Curry Recipe, take a Pressure cooker and turn on the flame.
  2. Once the cooker is heated, add 3 tbsp of edible oil and allow it to warm for a couple of seconds.
  3. Add cumin seeds and whole spices to it and mix it well for a minute. Now, throw in finely chopped onions and allow it get a nice golden brown color, which will take at least ten minutes (Tip: if you want onions to cook faster, add some salt and it will fasten up the cooking process.)
  4. Once the onions are cooked, add in all the powder masala (Salt, red chili, Turmeric and coriander powder) and keep on adding little amount of water in between so that the onion masala do not get burnt.
  5. Now it's time to toss in some chopped tomatoes in the cooker. Allow it cook for 5-10 more minutes with continuously adding water as well. Then add ginger garlic paste and again mix everything well.
  6. Once you see oil coming on the surface, after about ten more minutes or so, carefully add the meat and mix well so that masala coats perfectly in the meat.
  7. Add a generous amount of water, and add garam masala powder now as well for a perfect Mutton Curry Recipe. Put on the lid and allow it to cook for about 15 minutes ( It also depends on the quality of the meat)
  8. Turn off the heat and give it a rest for 5 minutes. Now open the lid and garnish some coriander leaves.
  9. Enjoy an easy Indian recipe for the mutton curry with some fulkas or even plain rice; the choice is up to you.
  10. By now, you know how to make mutton curry perfectly.
Notes
Remember, in mutton curry recipe, we prepare it with onions and tomatoes which is different from korma recipes in which we add yogurt to the curry. This mutton curry is cooked with fewer ingredients only and does not take much time either.
You can always use blended tomatoes, tomato paste or tomato puree.
Nutrition Information
Serving size: 1-2 Calories: 271

 

Rajma Chawal Recipe: How to Make Rajma chawal

Rajma which is also known as Red kidney beans is very popular in the North of the nation. Northerners just simply love the aroma of Rajma chawal coming from their kitchen, and they will never get tired of it. Honestly, there is no Punjabi on this earth who would deny the fact that Rajma is life. So, without any delay lets know how to make Rajma Chawal.

Rajma Chawal Recipe: How to Make Rajma Chawal
 
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The idea is to cook a bit spicy yet easy to melt in mouth rajma curry, and the rice should be well cooked and tender. Let's know more about the Rajma Chawal Recipe.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 2 cups Rajma soaked
  • 4 tbsp Oil
  • 1 large Onion chopped
  • 2 large Tomatoes Chopped
  • 2 Green chilies Chopped
  • 1 tsp Cumin seeds
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 Tsp Garam masala Powder
  • 1 tsp Coriander powder
  • 1 tbsp Ginger garlic paste
  • 2 bay leaves
  • Salt as required
  • ½ cup Coriander leaves chopped
Instructions
  1. How to Cook Rajma:
    Soak rajma for about 10 - 15 hours straight. Then take a pressure cooker and add soaked rajma to it and pour 4-5 cups of water. Now, let it cook for next 5-10 mins until the beans are easily mashable with your fingertips.
  2. Once it's done, Do not drain the stock at all, we will use it later in the masala instead of water.
  3. Keep aside cooked rajma and let it cool down, in the meanwhile we will prepare the masala.
  4. How to Make Masala:
    Take a kadhai and switch on the heat on a higher flame. Add some oil to it( it is always recommended to add a proper amount of oil to it, come on it's an Indian dish).
  5. Once the oil is heated, lower the flame and add cumin seeds and bay leaves to it and chopped onions. Fry the onions well, until light golden brown.
  6. Now, add ginger garlic paste to it and mix gently (remember to lower the flame here, add ginger garlic to fried onions can sometimes burn the onions as well, which is not good.)
  7. Once the raw smell of garlic is faded, add the chopped tomatoes to it and mix well for a perfect rajma chawal recipe (try and add little amount of salt so that they cook faster)
  8. After about ten mins, add all powdered masalas (salt, red chili, turmeric, and coriander) and mix well with also regularly adding few amount of rajma stock in between.
  9. Cook the masala for ten more mins till you start to see oil coming onto the surface. Throw in the chopped green chilies as well.
  10. Add cooked kidney beans to the masala and give a gentle mix (be careful, do not break the rajma, they are delicate now). Add in the generous amount of the remaining stock to it.
  11. Cook it for about 5-10mins more so that beans could get blend in nicely with the masala. Once you find it this step accomplished, turn off the heat and let it rest for 2mins. Then garnish it with some chopped coriander leaves.
  12. Serve it hot with steamed plain rice or jeera rice. You can also have it with naan or simple roti.
Nutrition Information
Serving size: 4 Calories: 300