Chinese Chili Soya Mushroom

Chinese vegetarian food or say Indian style chinese food has always been my weakness. I LOVE eating Chinese food, Noodles, Fried rice, Manchurian, Chilli Paneer and what not. The smell of Garlic, Ginger, Onion fried with soy sauce and vinegar just makes me go crazy. On top if it has Capsicum and Mushroom, I just can't stop eating like manic.

Anyways, I can write a diary on my love of Chinese food :D So today was one of the day when try to meet everyone's demands for the dinner made me feel like eating something spicy, mushroomy and chinese. Son wanted Mango smoothie, Daughter wanted Biryani and I wanted Chinese food.

So here goes mum in the Kitchen with all the weapons (Kitchen gadgets and utensils) to satisfy the demands of the day. Soya & Vegetable Biryani, Mango Smoothie with tooti-frooti of top and most favorite of Mum "Chinese Chili Soya Mushroom".

I ate Chili Mushroom a lot of time in many many restaurants around London, especially the buffet restaurants.  Paneer Chili will cost a lot , I understand that, so the Mushroom Chili. Thats reason, I think makes the restaurateurs choose Mushroom Chili in the menu. BUT to be honest, I'm happy with this choice, First it's tasty, Second it's less fatty and Third I love it.

So here is my version of Chinese Chili Mushroom, with goodness of Soya Chunks and some gravy to help with Biryani. I can't recommend enough the dish to try into your Kitchen. You can make it dry for snack or tea time accompaniment. Simply use thin slices for Mushroom and fully drained soya chunks. I'm sure family and you will love eating this dish just like mine did......................Until Next Time, Happy Cooking Friends, Saumya

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Ingredients:

Mushroom                   - 6 medium cut into 4 pieces
Soya Chunks               - 1 cup Large Chunks
Capsicum                    - 2 cups Julienne mixed colour
Onion                          - 2 large Julienne
Spring onions              - 1/4 cup green part to garnish
Garlic                          - 5 cloves
Ginger                         - 1 inch
Soya Sauce                  - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                    - 2 tbsp
Chili flakes                  - 1 tblspoon
Salt                              - to taste
Oil                               - 1 tblspoon

Method:

Wash and cut the Capsicums (Green, Orange, Yellow and Red) in Julienne, keep aside.
Wash and boil Soya Chunks or 5 minutes, drain and keep aside in a sieve to drain the water completely.
Wash and cut the mushrooms in 4 pieces, keep aside.
Cut the onions in thin julienne, make garlic and ginger paste, keep aside.
Heat the oil in pan, add Onions into it, fry until golden.
Add in the Ginger Garlic puree/paste into it. Fry until the raw smell goes away.
Add in the Mushroom and Soya chunks. Fry on high flame for few minutes to dry the moisture in the mushroom and soya chunks.
In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/4 cup of water.
Add this mixture in the pan, Cover it and let it cook for about 5-10 minutes.
Adjust the water for thin/thick gravy as per choice.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion slices or herbs.
Serve hot as a starter or as a side-dish in lunch or dinner menu.

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Soya Chunk Manchurian

Ingredients:

Soya Chunks               - 1 cup
Onion                         - 1 medium finely chopped
Soya Sauce                 - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                   - 2 tbsp
Garlic cloves              - 5  grated
Ginger                        - 1/2 inch grated
Chili flakes                  - 1 tblspoon
Salt                            - to taste
Oil                              - 1 tblspoon
Spring onions/onion   - to garnish
Water                         - 2 + 1/2 cup

Method:

Boil the soya chunks in 2 cup water for 10 mins with a pinch of salt and drain it. Squeeze the excess water.

Heat oil in a kadai and add the Onion, Garlic, Ginger and saute on high flame for 2 min.

In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/2 cup of water.

Now mix it in the kadhai with onion ginger and garlic. Put the flame to medium.
Now throw in the soya chunks in the karahi and mix well.

Cover it and let it cook for about 4-5 minutes.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion cubes or coriander leaves.
Serve hot as a starter or as a side-dish for for lunch or dinner.

Soya, WholeWheat & Olive Bread

Ingredients:

Whole wheat flour/atta              - 2 cups
Soya Bean Flour                       - 1 cup
Water                                        - 1 + 1/4 cups
Instant Dry Yeast                      - 1 tspoon
Yogurt                                       - 2 tblspoon
Salt                                            - 1 tspoon
Olives                                        - 1/2 cup finely chopped black or green
Cane Sugar                                - 1 tblspoon
Oil                                             - 2 tblspoon



Method:

Sieve both the flours with salt. Add the 1 tsp instant dry yeast and just lightly mix.
Now add sugar, oil, yogurt and mix well.
Mix everything gently and then slowly start adding water in intervals to knead it to a smooth, soft dough.
Add more water if required. The dough should be slightly sticky.
Keep the dough in a deep wide bowl, brush it with oil, covered with a cling film or kitchen towel for 1 hour.

After an hour remove the dough from the bowl and then lightly punch & knead the dough again.

Now stretch the dough and sprinkle the finely chopped olives onto it.

Now make a log of the dough and seam the edges under the log.

Put it in a greased bread loaf tin for 40-45 minutes. cover and let it rise again for about 45 min to 1 hour.
Preheat your oven at 220 degrees C.
Once the bread has risen in the loaf pan, place it in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
If the bread begins to brown from the top, then cover with butter paper or aluminium foil.
when the bread is still slightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Slice the bread only once it cools down completely, as sometimes it keeps on cooking with heat inside it.

Soya Keema Burger

Ingredients:

For the Pattie:
Soya keema                           - 1 Katori / Cup
Potato, Boiled n Mashed       - 1 Katori / Cup
Mix Veggies                          - 1 Katori / Cup
Soya and Rajma                     - 1/2 Katori / Cup
Bread Crumbs                        - 1/2 Katori / Cup
Salt                                         - To Taste
Red Chilli powder                  - 1/2 tspoon
Garam Masala                        - 1/2 tspoon
Amchoor                                - 1/2 tspoon
Chopped coriander                 - 1 tblspoon
Vegetable Oil                         - For shallow frying ( veg oil)

For the Burger:

Sesame / Plain Burger Bun    - 2 nos
Tomato Slices                        - 2 nos
Cucumber Slices                   - 2 nos
Capsicum, Slices                   - 2 nos
Cheese slices                         - 4 nos
Ketchup/Tomato Chutney     - 40gms
Burger Relish/Mayonnaise    - 20gms


Method:

For the Pattie:
Boil and mash the potatoes, mix veg and mix beans.

Mix Soya Keema, Potatoes, mixed veggies, mixed beans, Dry masalas , salt and  breadcrumbs for binding in a bowl.

Knead the mixture well and make patties out of it. Place these patties on a butter paper.

Once made all patties , you are ready to fry them. Place them on a shallow pan to shallow fry until golden brown.


Once all the patties are fried you can start making your burgers.

Now cut the burger bun into half. spread tomato salsa or relish on top of the bottom half on the bun.
Now place the tomato slice,  fried patty,  cucumber slice and cheese slice on it. Place the upper half of the bun onto it.

Now the burgers serve with tomato ketchup/Tomato Chutney , and wafers/French Fries if required.
The quantity I used for making the patties makes 15 Patties. You can freeze them for later use. I always make them in quantity and freeze them for kids.

Power Punch Parantha

Ingredients:

Wheat Flour                                -2 cup (Makes 4 servings)
Water                                          -For dough kneading
Chana Daal                                 -1/2 cup par boiled
Paneer                                         -1/2 cup grated or crumbled
Soya granules                             -1/2 cup soaked and drained
black pepper powder                  -to taste
Salt                                             -to taste (For filling and Parantha Dough)
Coriander leaves                        -2 tbspoon finely chopped
Spring onions                             -2 tbspoon finely chopped (either part of it)
Ghee                                           -4 tbspoon (for 4 Paranthas)


Method:

Mix flour, water and a pinch of salt and knead it with water to a smooth and pliable dough. Keep it aside.
In a deep bowl, mix parboiled chana daal, Paneer, Soya granules, spring onion, coriander, salt, and black pepper powder. Mix it very well, as you see in the picture.

Now is the time to roll the paranthas.
Divide the dough into 4 equal parts.
Roll every part in a 3" circle and put 2 tbspoon of filling onto it, as in picture.

Now pinch the all sides of the circle, as in picture.

Now roll it again with rolling pin and make 5-6" Parantha.

Now heat a heavy bottom skillet on medium flame.
Put the rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You can see the golden-brown spots on it.
After a few seconds, spread half tbspoon of ghee over the paratha. Flip it again and lightly press to let it puff a bit. Keep Flipping it and pressing it until both sides are golden brown.
Repeat the same process with remaining filled balls. Cool the parathas on a wire rack / tray so they don’t get soggy.
Serve the Paranthas with Yogurt or Chutney (your taste). These Parathas can be given in Lunchbox as well with yogurt pot,  a drink and some salad.
I served it with strawberry yogurt and salad to my kids.

Soya Protein Pulao

Ingredients:

Basmati Rice                          - 1 1/2 cup
Soya chunks                           - 1 cup
Mix Vegetables                      - 1 Cup (Carrot, Broccoli, Sweetcorn, Peas, Cauliflower, Beans)
Soybeans                                - 1/2 Cup Soaked and boiled
Ginger                                    - 1 inch piece grated
Tomato Puree                         - 2 teaspoon
Ghee                                       - 2 teaspoon
Cumin seeds                           - 1 teaspoon
Asafetida/Hing                       - 1 pinch
Turmeric powder                    - 1/2 teaspoon
Coriander powder                   - 1/2 teaspoon
Red chilli powder                   - 1/4 teaspoon or optional
Salt                                         - To the taste
Coriander leaves                    - chopped for Garnishing
Raisins                                   - Green or Golden for Garnishing



Method:

Wash the rice and soak for 10 min in the water.
Take a pan and 2 cup boil water in it. Put a pinch of salt in it and add soya chunks to it once the water starts to boil. Cover the pan with a plate and leave for 20 minutes.
If you are making pulao in the cooker (Like I did for quick fix) then heat the ghee into it. Put cumin seeds into it and let it splutter. Add hing and keep the flame low. Now add powdered masalas, chopped ginger and tomato puree into it.
Take out the soy chunks from the water and put them into the roasted masala and mix well. Mix the veggies into it as well. Cook them for about 2-4 minutes.
Strain the water from the rice and mix them too into the masala. Mix well and roast for 2-3 minutes with the ladle.
Pour water(twice the quantity of rice) into the rice along with salt and lemon. Mix well and close the lid of the cooker. Pressure the cooker for upto 1 whistle and then turn off the flame.
Take out the half pressure from the cooker by lifting the whistle with a spoon. Once the steam comes out fully open the lid of the cooker and let the pulao cool down a little. Soya Pulao is ready.
When it cools down, sprinkle the coriander leaves and raisins onto it and serve with some healthy salad and yogurt.
I'm sure your kids will love it.