Soya Chunk And Potato Curry

soyachunk_and_potato_curry

MEALS | September 25, 2016 | By

A few days ago I bought a large packet of soya chunks from an Indian store. I was very happy about this, because it is hard to find this item in standard grocery stores here in Australia. I often add soya chunks to my dishes, not only because it is one of my favourite ingredients, but also because my family are vegetarians. Soya chunks are a good source of protein and fibre and an excellent meat substitute.

This particular curry is a dish which can transform a simple into a special meal. It goes well when served with rice along with any kind of bread.

Adding chilly to this dish depends entirely on personal preference. For those who are not used to eating spicy foods, this curry can still be made without chilly or other spices that might make it too hot and spicy.

In this particular recipe, I have added some supplementary vegetables like green peas and tomatoes. The choice of supplementary vegetables is entirely personal. Other supplementary vegetables can include green beans, cauliflower, florets, carrots or capsicum.soyachunk_and_potato_curry 

Soya Chunk And Potato Curry
A simply delicious soya chunk, potato cubes cooked in tomato and spices puree!!!
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 1 serving spoon of olive oil or any vegetable oil
  2. 1 bay leave
  3. 1 teaspoon of whole cumin seeds
  4. 2 medium size onions, chopped
  5. 1 inch of ginger, crushed or chopped / 1 teaspoon of ginger paste
  6. 1 teaspoon of garlic paste
  7. 1 teaspoon of red chilli powder (optional)
  8. ½ teaspoon of fresh ground black pepper
  9. 1 teaspoon of ground coriander
  10. ½ teaspoon of ground cumin
  11. ½ teaspoon of turmeric powder
  12. ½ teaspoon of garam masala (optional)
  13. 1 tablespoon of tomato paste
  14. 2 medium size tomatoes, chopped
  15. 2 large potatoes, pealed and chopped into cubes
  16. 1 ½ cup of soya chunk, soaked in water for 30 minutes. Note: If the soya chunks are too large, cut them in half. After the soya chunks have been soaked in water for 30 minutes, squeeze the water out of them before adding them to the curry.
  17. ½ cup of frozen green peas (you can use fresh green peas if they are available)
  18. 2 cups of water
  19. 1 teaspoon of salt
  20. Some freshly chopped coriander leaves
Instructions
  1. Heat the oil in a pan. Add bay leaves and cumin seeds. Fry until the cumin seeds become dark brown.
  2. Add chopped onions and gently cook for 5 minutes, or until the onions become light brown at the edges. (sprinkle a little salt is you want to cook the onions faster)
  3. Add ginger, garlic paste, chopped tomatoes, tomato paste and all ground spices except garam masala. Mix and stir well. Cover the pan and cook the tomatoes on a medium flame until they become soft.
  4. Add the soya chunks into the mixture along with green peas and potatoes. Fry the mixture for two minutes, then add salt.
  5. Add water and heat the mixture to boiling point. Continue cooking until the potatoes become soft. Once the potatoes soften, turn the flame right down. Mash some of the potatoes with the back of a spatula in order to bring about a good texture. If you find that the curry is to dry, add a little more water and mix well.
  6. Just before turning off the flame, sprinkle garam masala and coriander leaves, mix well and let the whole mixture cook for another couple of minutes. Serve with rice and/or bread.
Blue Bell Recipes http://www.bluebellrecipes.com/

 

              

Butternut Squash

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Soybean, Ginger And Spinach Soup

soyabean_and_spinach_soup

MEALS | September 12, 2016 | By

I made this soup a few days ago when I was suffering from a terrible cold and cough due to a sudden weather change. I must say that this soup tasted extra good on those cold and rainy days. I was surprised to see that my son, who doesn’t normally touch soybean, ate a full bowl of this soup.

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Soybean, Ginger And Spinach Soup
Serves 3
A healthy and heartworming soup cooked with precooked soya bean, ginger and spinach!!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 cup of cooked soybeans
  2. 2 cups of baby spinach
  3. 3 cups of vegetable stock
  4. 2 tablespoons of olive oil
  5. One bay leave
  6. 1 sliced red onion
  7. 1 ½ teaspoons of chopped ginger
  8. 2 large red tomatoes, chopped
  9. ½ teaspoon of whole cumin seeds
  10. 1 teaspoon of ground coriander
  11. Salt, according to personal taste
  12. 1 serving spoon of roughly chopped coriander leaves
  13. Few leaves of mint leaves (optional)
  14. ½ teaspoon of chilli flakes
  15. ½ teaspoon of ground turmeric
Instructions
  1. Heat the oil in a deep pan. Add bay leaves and cumin seeds. Fry for a few seconds or until the cumin seeds are slightly brown.
  2. Add onion and fry until the onions become soft. Add chopped ginger, tomatoes, ground spices, chilli flakes. Fry until the tomatoes become soft. Mix well.
  3. Add cooked soybeans and vegetable stock into the mixture and bring it to boiling point. Cook for another five minutes.
  4. Add spinach and mint. Cook for one more minute before turning off the flame.
  5. Sprinkle the chopped coriander generously on the mixture and serve hot with bread.
Blue Bell Recipes http://www.bluebellrecipes.com/

Easy Spiral Pasta

easy_spiral_pasta

MEALS | August 30, 2016 | By

I cooked this dish a week ago. But I could not upload the recipe because I was too busy setting up and arranging my new place. This is a simple dish, but a real crowd pleaser. My seven year old son enjoys eating this dish as an after school meal. In this recipe, you can use pasta sauce that is available in stores. But I prefer to use pasta sauce which I have prepared myself. This is one of the dishes I prepare for my family when I don’t have much time for cooking.

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Easy Spiral Pasta
Serves 4
A simple winner dish, spiral pasta with tomato sauce!!!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 350 gm of spiral pasta
  2. 3 medium size tomatoes, chopped
  3. 2 medium size onions, chopped
  4. 3 cloves of garlic, chopped
  5. 3 pinches of freshly ground black pepper
  6. 1 tablespoon of tomato paste
  7. ½ teaspoon of salt
  8. 1 serving spoon of olive oil
  9. 4-5 sweet basil leaves
  10. ½ teaspoon of dry red chilli flakes (optional)
Instructions
  1. Preparation of pasta sauce: Heat the oil in a frying pan. Add chopped onions and garlic and fry till the onions become soft.
  2. Add chopped tomatoes, tomato paste, ground black pepper, salt and chilli flakes. Stir the mixture regularly and cook until the tomatoes are soft and mushy. Then add the roughly chopped basil leaves and mix well.
  3. While the sauce is cooking, cook the pasta according to the instructions given on the packet. Alternatively, cook it in a large saucepan of salted boiling water for 8-10 minutes or until al dente. Then drain the pasta to get rid of all the water.
  4. Add the pasta into the pasta sauce mixture and toss well to coat. Once the pasta is mixed well with the sauce, remove it from the stove and serve hot.
Notes
  1. I cook this dish as a vegan so I do not add cheese. If you are not vegan, you can add parmesan cheese while tossing the pasta with the pasta sauce in order to enhance the taste. You can also serve the pasta with extra parmesan cheese on top.
Blue Bell Recipes http://www.bluebellrecipes.com/

Jeorgetown, Launceston, Tasmania

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Sunset at Jeorgetown, Tasmania, Australia

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Wild Flower at Jeorgetown, Launceston, Tasmania, Australia

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Coriender Flower

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Spring Onions

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SPRING ONIONS

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Apples

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