Kadai Soya Vegget

Snacks is very popular in India, people specially like to eat snacks with tea. Our Soya products helps you to give taste as well as health. We can prepare it salty & tasty according to our taste after frying it.

For the Fry

100 Grams Soya Vegget
4 Medium Onions, Finely Chopped
250 Grams Medium Tomatoes, Roughly Chopped
2-3 Cups Water, For Boil Tomatoes
4 Green Chillies, Roughly Chopped
6 Cloves Of Garlic, Rough Chopped
8 Nos Cashew Nut, Soak In Water
1 Teaspoon Turmeric Powder
4 Tablespoon Refined Oil
4 Nos Whole Red Chilli
2 Nos Black Cardamom
2 Nos Clove
2 Nos Bay Leave
2 Small Sticks Of Cinnamon
2 Teaspoons Coriander Seeds, Crushed
1 Small Piece Of Ginger, Grated
2 Capsicums, Cut In Thin Sliced
1 Teaspoon Red Chilli Powder
2 Teaspoons Dry Fehugreek Leaves,Crushed
1⁄2 Teaspoon Gram Masala Powder
1 Teaspoon Coriander Powder
1 Tablespoon Chopped Green Coriander Leaves
1⁄2 Teaspoon Kashmiri Red Chilli Powder
Salt As Per Taste
PREPARATIONS

PREPARATIONS

  • Boil Soya Vegget in salted hot water for 12 minutes. After boiled the Soya Veggets would appear bigger in size then place it and let them cool. Squeeze all the water from the Soya Veggets and keep aside. Also you can cut Soya Veggets pieces into smaller ones. (For better taste fry these Soya Vegget after soaked and squeezed).
  • Take a sauce pan/deep pan add chopped tomatoes, soaked cashew nut, green chilli, chopped garlic, turmeric powder, Kashmiri red chilli powder, salt and 2-3 cups or water then mix well and cook until onion and tomatoes soft or cooked. After cooked take out from the heat and let them cool. Now blend the mixture to a smooth puree in a blender and keep aside.
  • Heat the refined oil in a pan/kadai, add the whole red chilli, coriander seeds, clove, black cardamom, cinnamon, bay leaves,when they begin to change in color, add chopped onion stir-fry on medium heat when the onion turns light brown then add tomato mixture, gram masala, coriander powder, red chilli powder and cook on slow flame until oil separate.
  • Add capsicum, grated ginger, gram masala, dry fenugreek leaves, Soya Vegget and 1/2 cup or water into this masala then stir and cook for 8-10 minutes on slow flame or until Soya Vegget cooked well. No not let burn or stick masala if sicking add ½ cup of water.