Ingredients
3 soft beancurds
cut into six rectangular pieces each.
2 cloves garlic, minced
1/2 cup boneless chicken
half carrot (shredded)
2 young corn(sliced thinl)
2-3 stalks spring onions
(cut into 2cm lengths)
1 red chili (sliced thinly)
Sauce Ingredients:
1 1/2 cup chicken stock or water
a few drops sesame oil
1 tsp oyster sauce
1 tbsp sweet plum sauce (optional)
1/4 tsp salt
1/2 tbsp sugar
1 tbsp thick soya sauce
1 tsp corn flour mix with 2 tbsp water
oil for deep frying

Method
Soak soyabeen in the water say for 15 to 20 minutes, then boil in the pressure cooker.
One whistle will be enough, take out the soyabean from water and keep aside. Add salt while boiling.
Now first heat the oil in frying pan and then place cumin seeds, fry till it becomes brown in colour, then place the tomatoes finely cut into small pieces again fry for some time then you place turmeric, dhaniya and cold powder. Mix it well and then place soyabean.
Fry say for ten minutes and place coriander leaves finely cut just after two three minutes.
You can serve along with dal-rice. All this frying process is to be done on low shallow.
Hope this will give you a fantastic taste.

Ingredients
soyabean (huge) – 100 gms
corriander leaves – one bunch (huge)
cumin seeds – one table spoon
turmeric powder – two tea spoons
dhaniya powder – three tsp
red cold powder – two tsp
tomatoes (huge) – two
salt to taste
oil for frying – five table spoons

Method
Soak soyabeen in the water say for 15 to 20 minutes, then boil in the pressure cooker.
One whistle will be enough, take out the soyabean from water and keep aside. Add salt while boiling.
Now first heat the oil in frying pan and then place cumin seeds, fry till it becomes brown in colour, then place the tomatoes finely cut into small pieces again fry for some time then you place turmeric, dhaniya and cold powder. Mix it well and then place soyabean.
Fry say for ten minutes and place coriander leaves finely cut just after two three minutes.
You can serve along with dal-rice. All this frying process is to be done on low shallow.
Hope this will give you a fantastic taste.

Ingredients
1 cup soya nuggets
1 small onion (optional)
half cup cooked rice (leftover)
2 to 3 green chilies
a few sprigs coriander leaves
salt to taste
dry bread crumbs or 1/4th cup rava
oil for shallow frying

Method
Cook the Soya nuggets in salted boiling water for about 5 minutes. Rinse under running water, drain and squeeze dry.
In a blender grind together the boiled Soya nuggets, onion (if using), leftover rice, chilies and coriander. Add salt to taste.
The above mixture will have a dough-like consistency. Shape into cutlets. Coat with breadcrumbs or rava (semolina). Shallow fry on both sides till crisp. Serve with ketchup or pudina chutney.

Ingredients
1 cup soya chunks
1 cup french beans
1 cup potato
1 cup small cauliflower flowerettes
1 cup ginger garlic paste
3 tbsp grated coconut
(ground to a fine paste)
coconut milk 1 cup
3 tomatoes
1 onion finely chopped
curry leaves a few
garnish with coriander leaves.
coriander leaves for garnish
1 tbsp coriander powder
1 tbsp chili powder
1/2 tbsp tumeric powder
1 tsp jeera
1 tsp saunf powder
1 inch cinnamon
2 or 3 cloves
2 or 3 cardamom
1 or 2 bay leaves

Method
Soak the chunks in hot water for a few hours. Drain & wash with cold water. Drain & squeeze out the water. Keep aside.
Fry in oil bay leaf, curry leaves, cinnamon, clove, cardamom & jeera. Add the onions fry well. Add ginger/garlic paste. Fry this till the raw smell goes.
Add the chili powder, coriander powder, salt & tumeric. Fry well. Add the chunks & mix well till its coated with the masala.
Add the potato & beans & let it cook. When the chunks & veg. are cooked add the cauliflower. When the cauliflower is cooked add tomatoes. Fry well & add water. Let it thicken. When done add saunf powder & ground coconut. Boil for a few minutes

Ingredients
soya granules – 200 gms
(soak in hot water and squeeze till nearly dry)
green peas (boiled) – 150 gms
onions (peeled and chopped) – 2 large
tomatoes (chopped fine)- 2 medium sized.
coriander leaves – for garnishing
salt- to taste
oil – 50 ml
For the Masala:
pepper – 2 tsps(heaped)
saunf – 1/4 tsp
dhania seeds – 1/4 tsp
onion (chopped) – 1 small
cloves – 2
cinnamon – 1″ stick
garlic – 6 cloves
ginger – 1″ piece

Method
Grind all the masala Ingredients to a fine paste.
Heat oil in a frying pan and add the chopped onions fry well till golden brown.
Then add the tomatoes and cook till tender adding salt.
Add the ground masala paste fry well and add soya granules and green peas and fry well till dark brown in colour.
Chili powder can also be added according to taste.
Remove from fire and garnish with coriander leaves and serve hot with Chapathis or Rice with dhal. This is also an brilliant filling for sandwiches.

Ingredients
soya flour- 1 cup
rice flour – 1/2 cup
grated tomatoes- 1 cup
grated green chilies-1 tsp
dhaniya patta- 1 tsp
saboot jeera- 1/2 tsp
salt to taste

Method
In a bowl add all the Ingredients and mix well. Make a semi thick batter with 1 1/2 cups water. See that there are no lumps.
In a small kadai heat 1 tsp ghee. Add 1/2 tsp mustard and once done add to dosa batter.
Rest covered for 15 mins.
Take a tawa. Heat on medium gas. Season it with a small oil. Take a ladle of the batter and swirl on tawa. Add a small oil. When done turn over.
Add a small oil. Cook till done. It is vital that the dosa cooks on low/medium heat.
Serve hot with Chutney of your choice.

Ingredients
soya flour 1 cup
wheat flour 1 cup
any greens such as spinach, methi
or grated carrots/cabbage/zuccuni
yogurt 1/4 cup
oil to shallow fry
salt to taste
ginger, garlic, green chilies paste to taste
sugar
turmeric powder. 1/2 tsp.
till 1 tbsp.

Method
Mix both flour and mix with 2 tblsp. of oil.
Add whatever vegetables you have, lets as spinach which is chopped nicely.
Mix all the Ingredients.
Knead the atta just like parotha atta.
Make parothas and fry in the frying pan.
Serve with yogurt.

Ingredients
3 potatoes boiled
1 cup mixed boiled vegetables
1 tbsp. coriander finely chopped
5 green chilies
1″ piece ginger
8-10 flakes garlic
1 cup soya flour
2 tbsp. processed cheese grated
salt to taste
2 tbsp. semolina
oil to deep fry

Method
Mash potatoes well. Crush ginger, chilies and garlic to a paste. Mix together everything except oil and semolina.
Knead into a not-too-soft dough. Shape into round 2″ wide thick patties. Roll each one in semolina.
Deep fry in hot oil, on medium heat, till golden. Flip and fry other side. Serve hot with tomato sauce, salsa, or chutney.
Variations:
Semolina can be substituted with fine vermicelli run in the mixie and crushed. If flour is unavailable, soaked, boiled soyabean can be mashed and used instead.
Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender.

Ingredients
1 1 /2 cups strawberries, cleaned.
3 tbsp. sugar, ground
500 ml. soymilk plain
2 tbsp. fresh cream or malai (optional)
vanilla essence
strawberry essence
Puree strawberries in an electric blender till smooth.
Add sugar run a bit again, to mix.
Add soyamilk, and 4-5 drops each essence.
Blend till smooth.
Pour into icecream churner, and churn for 20 minutes or till set.

Method
Alternatively:
Pour into icecube trays, allow to set till firm. Empty into a large container. Mash coarsely with a mallet or wooden spoon.
Beat till smooth with an electric or manual hand blender. Trasnsfer to an airtight container, store in freezer.
Allow to set firmly, before serving. If it get too hard, keep outside for a few minutes before serving. Or defrost in microave for a few seconds.
Variations:
One can use vanilla flavoured soydrink (then do not use vanilla essence) instead of plain soymilk.
You can change the flavour by adding a fruit of your choice.
Change essence accordingly too.

Ingredients
250 gms. soya nuggets
1 spring onion with greens
finely chopped
1″ piece ginger
4 flakes garlic
3-4 fresh red or green chilies
1-1/2 tbsp. corn flour
1/2 tbsp. rice flour
1 tsp. soya sauce
1 tsp. tomato ketchup
1 tbsp. vinegar
salt to taste
oil for deep frying (optional)

Method
Grind together chili, garlic and ginger. Mix in chopped spring onion, flours, ketchup, vinegar, salt to taste.
Add flours and make a thickish paste. Boil nuggets in water for 3-4 minutes or till soft but not soggy.
Drain, add to paste and marinate for 30 minutes. Either bar-b-que, grill, or deepfry marinate chunks till crisp.
You may even spread out in a shallow dish, drizzle butter and bake. Serve hot.