SOYABEAN

• Cook soy flakes and tur dhal in 250 ml of water until soft.Add cut tomatoes pieces and mash well.Add salt, curry leaves, coriander leaves, green chillies and mix well
• Season this with mustard seeds and chillies if desired
• About 6 servings can be made

• Wash soy dhal, fenugreek and rice and soak it in just enough water to immerse the mixture.
• Soak for about 2 hours and wet grind the soaked mix using the same soak water.
• Add 15 gms of salt and ferment overnight (12hrs).Use the batter to make dosas.
• About 20 numbers of normal size dosas can be made.

• Cook tur dhal and rice flakes along with sweet gourd or ridge gourd in 1 litre of water.
• Add tamarind pulp and spice mix, stir well and cook for a while.
• Season with mustard, curry leaves and red chillies.Serve hot.
• About 8 servings can be made.

• Soak soy and black gram dhal in 700 ml water for 4 hours.Wet grind to a very fine paste.
• Rice semolina (medium grade) is added to the paste along with 9 gms of salt.
• Mix uniformly and allow to ferment for 8-10 hours.About 15 normal size idlis can be prepared.If rice semolina is not available, soak the rice for 2-4 hours.
• Grind the soaked rice to a coarse paste and add to the soy and black gram paste.
• Add salt and thoroughly mix into a uniform batter.
• Allow to ferment for 8-10 hours and prepare idlis by steaming.

• Cook rice and soy flakes with 2.5 to 3 parts water until the rice is cooked to a soft consistency
• Add salt and season it with the ingredients.
• Serve hot.About 8 servings can be made.

• Soak soy dhal, tur dhal and Bengal gram dhal in warm water for 1 hour.
• Grind well along with curry leaves, coriander leaves, green chillies and salt to a coarse consistency.
• Add a small pinch of asafoetida and mix thoroughly.
• Make the ground material into small or elongated balls and steam in idli vessel for 20mins.
• Serve it with chutney, pickle or gravy.
• About 20 normal sized koftas can be made.

• Cook soy flakes and tur dhal in 1 litre of water.
• To the cooked dhal, add rasam powder and boil.
• To this add salt and tamarind pulp and cook for a while.
• Season with mustard, curry leaves and asafetida. About 6 servings can be made.

• Soft cook vegetables, soy flakes and tur dhal.
• Add sambhar powder, salt and tamarind powder together and continue cooking for 10 mins.
• Season with curry leaves and mustard. About 8 servings can be made.

• Soak both soy and bengal gram dhal in 300 ml of water and add a gram of salt,stir well and keep for half an hour.
• Drain out the water, wash well and steam the soaked dhal for half an hour.
• Season with mustard, green chillies, asafetida and curry leaves .About 6 servings can be made.

Ingredients

For the Rice

• Soyabeans, soaked overnight 1/2 cup
• Cooked long grained rice 1cup
• Cinnamon 1 stick
• Cardamom 1
• Bay leaf 1
• Salt to taste

For the Masala

• Mixture Sliced onions 1/2 cup
• Jeera 1/2 tsp
• Ginger-garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Chilli powder 1/2 tsp
• Dhania powder 1/2 tsp
• Curds 1/4 cup
• Chopped tomatoes 1 cup
• Mixed boiled vegetables (peas, French beans, cauliflower etc.) 1 1 /2 cups
• Chopped mint 1/4 cup
• Chopped coriander 1/4 cup
• Oil 1 tsp
• Salt To taste

For the Rice:

• Wash and drain the soyabeans. Add approximately 2 cups of water and cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain.
• Combine the cooked rice and soyabeans. Keep aside.

For the masala Mixture

• Heat the oil in a non-stick pan and add the Jeera seeds.
• When they crackle, add the onions and ginger-garlic paste and saut till the onions are lightly browned.
• Add the tomatoes, turmeric powder, chilli powder, coriander powder and 1/4 cup of water and cook till the water evaporates and the tomatoes are soft.
• Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.
• Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.
• Top with the remaining rice and soyabeans and cover with aluminum foil.
• Bake in a pre-heated oven at 180*C (360*F) for 20 to 30 minutes.

Ingredients

• 100 gms soya granules
  
• 1 potato, boiled, peeled & mashed
  
• 2 green chilies
  
• A pinch of nutmeg powder
  
• Salt to taste
  
• 2 tbsp gram flour (besan)
  
• Soya refined oil for deep frying
  
• 2 tbsp. soya refined oil
  
• 1 bay leaf
  
• 1/2 cup boiled onion paste
  
• 2 tsp ginger-garlic paste
  
• 3-4 tbsp tomato paste
  
• 1 tsp red chili powder
  
• 1 tsp coriander powder
  
• 1/2 tsp turmeric powder
  
• 1/2 tsp garam masala powder
  
• Chopped coriander leaves for garnishing

• Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water.
• Mix soya granules, mashed potato, green chilies, nutmeg powder and salt.
• Add besan to this mixture mix well and then make small koftas.
• Deep fry these koftas in moderate hot oil until crisp. Remove and keep aside.
• Heat oil, add bay leaf and boiled onion paste, cook till oil starts separating.
• Add ginger-garlic paste, tomato paste, cook for a moment then add red chili powder, coriander powder, turmeric powder and cook nicely.
• Add water, garam masala, adjust salt and then add koftas and coriander leaves. Cook till done. Serve hot.

• Cook the Soya nuggets in hot salted water for about 20 minutes. Keep aside.
• Heat the oil and add the cumin seeds.
• When they crackle, add the asafoetida, ginger-green chili paste, garlic paste, onions and saut� till the onions are translucent.
• Add the tomatoes, turmeric powder, chili powder, coriander powder and cook on a slow flame for about 5 to 10 minutes.
• Mix the curds, gram flour, milk, 3/4 cup of water and add to the onion-tomato gravy.
• Add the Soya nuggets, green peas, sugar, salt and simmer for 2 more minutes.
• Serve hot.