Spicy Kolhapuri Soya Thamda Rassa - Preethi Baliga
Ingredients3 cups Soya chunks
4 Tomatoes chopped
4 onion,sliced
1tsp Ginger garlic paste
1tbsp oilDry Roast separately and grind (masala paste)
1 cup Dry copra/ coconut,grated
2 pieces Cinnamon sticks
4-5 Cloves
1/4tsp Pepper corns
10 spicy dried red chillies
1tbsp Coriander seeds
2tsp Cumin/jeera
1/2tsp Dagad phool
1/2 Mace/javethri
1 tsp White thil
1 small piece Nutmeg/jaiphal
1tsp poppy seedCooking Directions
Soak soya chunks in hot water for 30 minutes.
After 30 minutes Squeeze out all the water from soya and drain it well.
Heat oil in a kadai and deep fry soya chunks till they tuns to nice golden brown colour and take out on a kitchen towel or paper to drain out the excess oil
In the same pan and fry onion slices till golden brown and let it cool completely before grinding it to smooth paste and our brown onion paste is ready.
Meanwhile dry roast all the masala ingredients till brown and grind it to smooth paste with 2 cups of water.
In a seperate kadai /sauce pan heat some oil and saute remaining 1 sliced onion till translucent.Now add ginger garlic paste and saute till the raw smell goes.
Add in chopped tomatoes and saute further till oil separates.
Now its time add in brown onion paste,Roasted masala paste along with fried soya chunks.Give it a nice stir and add 3 cups of water.cover and cook on low heat .
Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
4 Tomatoes chopped
4 onion,sliced
1tsp Ginger garlic paste
1tbsp oilDry Roast separately and grind (masala paste)
1 cup Dry copra/ coconut,grated
2 pieces Cinnamon sticks
4-5 Cloves
1/4tsp Pepper corns
10 spicy dried red chillies
1tbsp Coriander seeds
2tsp Cumin/jeera
1/2tsp Dagad phool
1/2 Mace/javethri
1 tsp White thil
1 small piece Nutmeg/jaiphal
1tsp poppy seedCooking Directions
Soak soya chunks in hot water for 30 minutes.
After 30 minutes Squeeze out all the water from soya and drain it well.
Heat oil in a kadai and deep fry soya chunks till they tuns to nice golden brown colour and take out on a kitchen towel or paper to drain out the excess oil
In the same pan and fry onion slices till golden brown and let it cool completely before grinding it to smooth paste and our brown onion paste is ready.
Meanwhile dry roast all the masala ingredients till brown and grind it to smooth paste with 2 cups of water.
In a seperate kadai /sauce pan heat some oil and saute remaining 1 sliced onion till translucent.Now add ginger garlic paste and saute till the raw smell goes.
Add in chopped tomatoes and saute further till oil separates.
Now its time add in brown onion paste,Roasted masala paste along with fried soya chunks.Give it a nice stir and add 3 cups of water.cover and cook on low heat .
Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
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