Sunday, November 24, 2013

Soya Mansa (Thick Version)

The beauty of this delicious bengali preparation is that it goes really well with whatever u are doesn't matter if its rice , chapati ,paratha,rice or will make any combination taste good....

About Soya:

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat. Textured vegetable protein was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s
Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting.Using TVP, one can make vegetarian or vegan versions of traditional meat dishes, such as chili con carnespaghetti bolognesesloppy joestacosburgers, or burritos.
Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads. Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.
Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpackingrecipes. Because of its relatively low cost, high protein content, and long shelf life, TVP is often used in prisons and schools, as well as for disaster preparedness.


soya Boiled- 3 cup boiled with Salt ( l cup raw Soya)
1/2 cup Curd or Tomatoes pulp
1 1/2 cup potato peeled and cut into Cubes
1 1/2 tsp salt
1/2 tsp turmeric pd
1 tsp Chilli pd
4 tbsp oil
1 tsp ginger garlic paste
1 tbsp garam masala pd
Onion - 1 Big size
Coriander leaves - for garnishing

Method :

Soak Boiled Soya with Curd or tomato pulp along with turmeric pd ,chilli pd and salt.
Ground one onion with ginger and garlic. ...If you feel onion is little stronger boil onion before grounding to reduce the pungent taste....Keep this aside....

Fry potatoes in little oil to get the sides crispy. .. Then remove it...In the same oil add onion ginger garlic paste and saute well then add soaked soya and cook well. . Then add garam masala and potatoes and add water according to the consistency you want )this is thicker version)and boil them till potatoes are cooked well. .. garnish with coriander leaves at end and serve...

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