Soya kobbari karam podi

Ingredients:
Soya mince - 1 cup
Kobbari karam podi - 2 spoons
Oil - 1 spoon
Salt

Procedure:
Soak the soya mince in boiled water for 10-15 mins. Squeeze the excess water from soya and keep aside.
Heat a pan and oil in it. Once oil is heated add soya.
Stir fry until water moisture is gone. Now add kobbari karam podi and salt as per taste.
Once done remove from heat and serve as side dish with rasam or serve it as a snack.

Soya babycorn schezwan

Ingredients:
Baby corn - 15
Soya chunks - 1 cup
Capsicum - 1
Corn flour - 1/2 cup
Onion - 1
Red chilli powder - 1/2 spoon
Spring onions - 3 spoons
Knorr Chinese schezwan - 1 packet
Salt
Oil
Water

Procedure:
Keep the baby corn and soya chunks in boiling water for 10-15 mins in separate bowls.
Squeeze excess water from soya chunks and baby corn and keep aside.
Now add 2-3 spoons of corn flour, red chilli powder and salt into this.
Heat a pan and add 1 spoon oil into it. Once the oil is heated add the baby corn and soya in it.
Stir fry until it turns light brown. When it is done remove from heat and keep aside.
Heat the same pan and 2 spoons of oil. Now add onions.
Don't over cook the onions. Cook for 3-4 mins and add capsicum.
Take a glass of water and add 2 spoons of corn flour.
Now add the baby corn and soya chunks in the pan.
Mix the corn flour water, knorr chinese schezwan and 3 glass of water.
Boil the mixture properly and once it comes to boil add spring onions.
Remove from heat and serve hot.

Aloo soya mince rice

Ingredients:
Aloo - 2
Soya mince - 1 cup
Onion - 1
Frozen peas - 2 spoons
Cooked rice - 2 cups
Cloves - 2
Bay leaves - 1
Cinamom stick - 1
Green chllies - 3-4
Garlic cloves - 3
Turmeric - 1/2 spoon
Cumin seeds - 1 spoon
Curry leaves - 10
Salt
Oil

Procedure:
Heat a pan and add oil in it. Once the oil is heated add the cumin seeds, cinamom stick, garlic cloves, cloves, green chillies and bay leaves.
Stir fry for 2 mins and add onions, curry leaves, turmeric and frozen peas.
Soak the soya mince in water. After 10 mins squeeze the excess water and keep aside.
When the oil turns light brown add the aloo, soaked soya mince and salt.
Cook until aloo is soft and now add the cooked rice. Mix properly and close the lid.
Remove from heat after 5 mins and serve hot.

Soya chunk manchuria

Ingredients:

Soya chunks – 1 cup

Capsicum – 1

Soy sauce – 2 spoons

Tomato ketchup – 1 spoon

Green chilli paste – ½ spoon

Green chilli sauce – ½ spoon

Spring onions – 1 spoon

Corn flour – 4 spoons

Venigar – 1 spoon

Garlic cloves – 3

Ginger – 1 inch

Onions – 1

Water

Salt

Oil

Procedure:

Mix soya chunks, salt, two spoons cornflour, green chilli paste and soy sauce in a bowl.

Heat half spoon oil in a pan, add the soya chunks and saute for two to three minutes. Take them into a bowl.

Add the remaining oil to the same pan and fry the onions, spring onions, ginger and garlic for 2-3 minutes.

Add soy sauce, green chilli sauce and tomato ketchup and mix properly.

Add two cups of water and let the mixture come to a boil.

Add the soya chunks and cook for five more minutes.

Add salt and mix. Add remaining cornflour dissolved in two spoons of water and cook till the mixture thickens slightly.

Add capsicum, vinegar and take it off from the heat. Garnish with spring onion greens and serve hot with fried rice or noodles.

Soya chunks pulao

Ingredients:

Soya chunks – 1 cup

Rice – 1 glass

Onion – 1

Tomato – 1

Cumin seeds – 1 spoon

Red chilli powder – ½ spoon

Green chilli – 2

Curry leaves – 10

Garam masala powder – 1 spoon

Ginger garlic paste – 1 spoon

Coriander leaves

Turmeri – ½ spoon

Salt

Water

Oil

Procedure:

Wash and soak the rice and soya chunks separately.

Heat a vessel and add oil when it is heated.

Add cumin seeds and once they start popping add onions, green chilli, turmeric, curry leaves and ginger garlic paste.

Once the onions turn light brown add soya chunks by squeezing the excess water.

Now add red chilli powder, garam masala, tomato and salt as per taste. Mix them well.

Add the rice with 1.5 glass of water.

Cook until rice is cooked and remove from heat when rice is cooked.

Garnish with coriander leaves and serve.