Tuesday, March 3, 2009

What's CoOking?

Last week my mom's backache got pathetic and we were planning to order dinner from outside. But don't know what struck me and I pulled out a recipe book by Tarala Dalal from bookshelf. (I can’t cook without a recipe book, I should learn to cook.) I explored entire book. I stopped over a recipe called 'Soya Mutter Ki Subzi'. I thought, 'let me try out this one.' My mom was quite relieved to know that I am taking the charge of the kitchen.

Soon I got done with the preparation part with a bowl of fresh green peas, paste of green chillies, ginger and garlic, mixture of curd, milk, gram flour, and water, and of course cubes of cottage cheese. (The original recipe needs soya nuggets, but I replaced them with cottage cheese). I rolled up sleeves of my shirt and started stirring, tossing, mixing and simmering. I bent forward and filled my nostrils with the spicy aroma. ‘Hmmm, it seems that I can make a good cook,’ thought I.

Soon we all were enjoying the tangy and spicy vegetable with hot rotis and steamed rice. I received compliments from my mom, dad and sister. Here is the recipe of 'Soya Mutter Ki Subzi' by Tarla Dalal. Try it out!!!


Soyabean nuggets and peas simmered in a tangy gravy.

Cooking Time : 40 mins.
Preparation Time : 10 mins.

Serves 2.


1/2 cup soya nuggets

1/2 cup green peas

1/2 teaspoon cumin seeds (jeera)

a pinch asafoetida (hing)

1 teaspoon ginger-green chilli paste

1/2 teaspoon garlic paste

2 medium onions, chopped

2 tomatoes, finely chopped

1/4 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder

1/2 teaspoon coriander powder

1/4 cup fresh curds

2 teaspoons Bengal gram flour (besan)

2 tablespoons milk

1/2 teaspoon sugar

2 tablespoons oil

salt to taste



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 chilli paste, garlic paste and onions and saute till the onions are translucent.


Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.


Mix the curds, gram flour, milk and 3/4 cup of water and add to the onion-tomato gravy.


Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.


Serve hot.


You can use mushrooms or paneer instead of the soya nuggets as a variation.

It sounds delicious, isn’t it? Well, I know it is mouthwatering. Try it out, and don’t forget to leave me a comment if you liked it. All credit goes to Tarla Dalal, a famous Indian chef.

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