Soya is supposed to be very good for women. It has full of Proteins and natural minerals. I have noticed most of the people don't like to eat those big chunks as it taste like flesh. But in case of me and my husband we just love the taste and its texture. I also use the soya granules which can be added along with the fillings for samosas. Here I come up with my manchurian chinese version.
Ingredients :
Soya Chunks : 1 cup
All purpose flour (maida) : 2 tbsp.
Corn flour : 1 tbsp.
Ginger-garlic paste : 1 tbsp.
All purpose flour (maida) : 2 tbsp.
Corn flour : 1 tbsp.
Ginger-garlic paste : 1 tbsp.
Green Chilli paste : 1 piece
Tomato ketchup : 2-3 tbsp.
Soya sauce : 2-3 tbsp.
Ginger : 1 inch piece, finely chopped
Garlic : 2-3 cloves, finely chopped
Tomato ketchup : 2-3 tbsp.
Soya sauce : 2-3 tbsp.
Ginger : 1 inch piece, finely chopped
Garlic : 2-3 cloves, finely chopped
Green pepper : 1 piece, diced
Red onion : 2 pieces, diced
Salt to taste
Red onion : 2 pieces, diced
Salt to taste
Spring Onion for garnishing
Method :
Rinse the soya chunks and soak in hot water for about 15 minutes. Squeeze and wash soya chunks again in cold water for several times and drain the water completely.
Combine cornflour, all purpose flour, ginger-garlic paste and salt and make a paste which is not too thick or runny. It needs to be able to coat the soya chunks well. Dip the soya chunks in this paste and coat it uniformly.
Heat oil in a pan, fry the soya chunk. Keep aside.
In the same oil, Add fresh ginger and garlic. Saute for few sec and then add onion, capsium, spring onion and salt to taste. Make sure the onions and capisum are half cooked. Now add soya sause , tomato ketchup and chilli sause. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour inorder to get thick gravy.
Lastly add the fried soya chunks and mix well.
Garnish with spring onions on top and serve hot.
Sending this to Palakkad Chamayal's "Spring Onion" event and Sizzling Tastebuds's "Flavours of China" event
