Soya Keema Vepudu (Vegetarian)
Soya granules - 1 rice cup
-Soak these in kettle boiled water for 15 mins. Rinse well with water, n squeeze the water out n keep aside.
Tomato Paste - 1 tbsp
- keep this in measured jug n add kettle boiled water 3/4 cup, mix well n keep in microwave for 3 mins.
Oil - 3 tbsp
Whole masalas - (1/2 inch cinnamon, 2 cloves, 2 cardamom - pound these coarsely), 1 tsp poppy seeds, 2 bay leaf, bujju puvvu.
Cashews - handful (split)
Onions - 1 medium (chopped finely)
Green chillies - 2 (chopped finely)
Curry leaves - few sprigs (torn to pieces)
Mint leaves - handful (chopped)
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp (recipe down below)
Coriander powder - 1/2 tsp
Kasuri methi - 2 tsp (everest brand)
Frozen Green Peas - 1 rice cup
Coriander leaves - handful chopped (opt)
Proceed:
Heat oil in a deep flat nonstick pan, once hot on medium heat add whole masalas n cashews, fry.
Add green chilli, mint leaves, onion n fry light golden color.
Add gg paste, mix well on low heat n add spice powders n kasuri methi fry for 3 mins.
Add Soya granules fry for 3 mins by adding salt to taste, then add microwaved tomato juice mix well n cook for 2 mins on medium heat.
Add Peas mix well, reduce heat to simm n cook for 10 mins. Keep mixing in between. lastly add coriander leaves n cook for 5 mins more.
Serve with Plain Basmati rice or Jeera Rice n Yoghurt on side.
***Garam masala powder:
1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder
- grind these with out roasting n keep in airtight container.
Tip:
Great for filling inside puff pastry n as Samosa filling too, just remove Bayleaf before stuffing. Add washed Basmati rice n measured liquid n cook it as Pulav.
© 2018 by Rajani Rayudu
