Dawat: Spicy, crunchy, fun soybeans

Tofu Stuffed Damaloo

Contents:

7-8 equal size potatoes, 1 cup tofu, 2 tbsp crushed peanuts, some raisins, salt and pepper to taste, 1/2 tsp roasted cumin seeds, oil for frying.

Gravy Ingredients: 2 large onions, 2 large tomatoes, 1/2 cup curd, salt to taste, 1 pinch each of turmeric and red chillies, 1/2 tsp garam masala.

Method:

Mix the tofu, peanuts, raisins, salt, chili and cumin. Peel the potatoes and cut one side into hollows. Fry them in hot oil on low heat until pink. Fill it well with the tofu mixture. Heat oil and fry the chopped onions. Add crushed tomatoes and remaining spices. After that, add the potatoes and let it simmer on low heat. Add some water. After the potatoes are cooked, add the foamed curd and add garam masala. Serve with roti or puri.

Malpooda

Contents:

1/2 cup of soybeans, 2 spoons of gram flour, 2 spoons of wheat flour, 1/2 cup of sugar, 2 spoons of curd, oil for frying, 1 spoon of fennel seeds, 1/2 spoon of crushed cardamom, 2 spoons of chopped almonds, 15-20 raisins, 1/2 cup cream or cream, a little honey.

Mix all the remaining ingredients except honey, cream and oil with water to make a thick mixture. Heat oil in a frying pan and fry a few large pods. Serve with cream and honey. Garnish with nuts.

Shiro

Contents:

1/2 cup of soybean flour, 2 spoons of raisin, 2 spoons of gram flour, 1/2 cup of oil or ghee, 1/2 cup of sugar, 1/2 cup of chopped dry fruits, 1/2 cup of mava or paneer, 3-4 small Crushed cardamom.

Boil sugar, cardamom and 2 cups of water. Roast rava, gram flour and soybean flour separately in a pan without oil and mix. Heat the oil and mix the fried mixture in it and fry a little more. Add sugar syrup and cook. Mix dry fruits and mao and serve hot.

Soybean fritters

Contents:

1 cup soybeans, 1/4 cup soybean flour, 1/4 cup chickpea flour, 1 long thinly sliced ​​onion, 1 cup chopped spinach, 1 finely chopped potato, 2-3 finely chopped green chilies, 1 finely chopped capsicum, 1/2 tsp. Red chillies, oil for frying, salt as per taste.

Method:

Soak the soybeans, remove the pods and grind the seeds. Mix all the remaining ingredients well and make a foam. Fry round fritters in hot oil and serve with chutney. Keep vegetables separate if desired. Make a mixture by mixing flour and gram flour. Dip the vegetables in it and fry the fritters.

Dhokla

Contents:

1/2 cup gram flour, 1/2 cup soaked and broken rice, 1 cup soybeans, 2 tbsp oil, 1 pinch turmeric, 1/2 cup sour yogurt, 1 tbsp inosalt, 8-10 green chillies, 1 tbsp sugar, 1 lemon Juice, 1 tsp oil, 1 tsp rai, some chopped coriander leaves, salt to taste.

Method: Soak the soybeans, remove the pods and grind the seeds. Add rice, gram flour, salt, turmeric, oil and curd to it and whisk it well. The mixture should not be too thick or too thin. Mix little by little water as needed. Then sprinkle with inosolate and put in a pot and steam it in the cooker. Check after 15-20 minutes by inserting a thin strip. If the rind comes out clean, understand that it is cooked.

Take 1/2 tsp salt, sugar, lemon juice and 1 cup water and spread it on the cooked dhoka. After cooling, cut into pieces and serve on a plate.

Heat oil and add rai and green chillies and spread on the dhokla. Garnish with coriander.

Tofu Bhurji

Contents:

1 cup tofu, 1/2 cup boiled peas, 1/2 cup boiled corn, 1 onion finely chopped, 2 tomatoes finely chopped, 2-3 green chillies, 2 large cardamoms, 1/2 tsp cumin seeds, 2 tsp oil, salt to taste , 1/4 tsp turmeric, 1/4 tsp red chillies, 1/4 tsp garam masala, some chopped coriander.

Method: Heat oil and add cumin seeds. Add chopped cardamom, now add onion and saute. Add tomatoes and long cut green chillies, peas and tofu and all the remaining spices and roast well. Garnish with coriander. Serve with paratha or roti.

Soybean Spinach Steamed Balls

Ingredients: 1/2 cup soybeans, 1/2 cup roasted soybeans, 2 cups finely chopped spinach, 1 tbsp. Oil, 1 spoon of rye, pinch of asafoetida, salt to taste.

Method: Soak the soybeans, remove the pods and make a thick paste. Mix spinach, flour, hing, ginger-garlic paste and salt well. Make lemon shaped balls and steam bake in microwave or cooker. Then let cool. Heat oil in a pan. Toast the rye. Saute onions and green chillies until light brown. Then mix the tomatoes. Add the balls and mix well. Serve hot.

- Himani