I am not a huge fan of meal maker
(soya chunks) but that may be because I’ve rarely ever tried it earlier. My
family is however quite fond of meal-maker. Surprisingly this time, I liked the
curry too. The cauliflower added texture and added a nice twist to a plain
meal-maker curry. I served this curry alongside onion raita and crispy fried bitter
gourd fritters with Aloo paratha. The meal-maker curry was a huge hit and so
was the meal combo. Aloo paratha was such
a delicacy in hostel. Mondays use to be Aloo Paratha if I am not wrong. Our
mess served terrible food (except a few select items, breakfast was usually
tolerable) was also terribly strict about the timings, you wouldn’t get
anything after 9:30 am. Even if we didn’t have a class in the morning, we’d be
up Monday mornings in time for the Aloo Parathas. There barely was any Aloo in
the Aloo paratha (should have been called Al paratha), but we were such a
starved lot, we’d hog these size zero Al parathas as well.
At home I always over-indulge, my parathas are not neat, they’re usually bursting with Aloo with some of the aloo oozing out at places. I like it that way. Hearty and calorie-packed! I butter my toasts the same way, I slather a ½ inch layer of butter on my toasts. I know you are trying to imagine how fat I must be. I am not very fat. Just slightly.
Preparation time: 20 mins
Cooking time: 30 mins
Serves: 5
Ingredients - Aloo Paratha
Potatoes – 3 large boiled, peeled
and mashedGreen chillies – 4-5 chopped fine
Cumin/Whole Jeera – 2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Chapathi dough – kneaded and kept covered (I used around 3 cups flour)
Ingredients – Meal maker curry
Meal maker/Soya chunks – 3 cupsCauliflower – 1 small, blanched whole and then chopped into bite sized pieces
Onion – 2 large chopped fine
Tomatoes – 2 large chopped fine
Ginger-garlic – 2 tbsp (1 inch ginger, 6-8 garlic cloves)
Red chilli powder – 2 tbsp
Black Pepper powder – 1-1/2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Oil – 2 tbsp + 1 tbsp
Method
1. For
the paratha filling, combine together, mashed potatoes, turmeric powder,
chopped green chillies, cumin, turmeric powder and salt and mix well.
2. To
make the parathas, take a ball of chappathi dough and roll out into a disc. Place
around 2 tbsp of the potato filling in the centre and bring together the ends
of the chappathi and pinch at the centre to make a round momo style ball.
Flatten and roll out again into a disc, now a little smaller in diameter and
slightly thicker. Use a little oil to grease the rolling pin, rolling board and
the paratha ball to avoid sticking.
3. Place
the paratha one at a time on a hot tawa, drizzle oil or some butter around the edges
of the paratha. Flip after half a minute or so. Cook on medium-low heat till
brown spots appear on each of the sides. Use butter/oil generously for nice,
rich parathas.
4. For
the meal-maker curry, bring water to a boil in a large shallow vessel. Drop in
the soya chunks/meal-maker and switch off. Let soya chunks soak in the hot
water for about 20 minutes by which time they would have absorbed the water and
swollen up in size. They’d be nice and soft now. Now drain the water and
squeeze out the water from the soya chunks using your hands. Cut into halves or
quarters and set aside.
5. In
a large kadai/skillet, heat oil and when hot add the chopped onions and sauté till
they turn translucent. Then add the ginger garlic paste and fry for a minute.
Throw in the chopped tomatoes and sauté till the tomatoes are soft.
6. Add
the spice powder – red chilli powder, turmeric and salt and mix well. Pour
around 1/2 cup water. Add the chopped blanched cauliflower and the meal-maker
pieces and mix well. Cover and cook till the water is absorbed and the
cauliflower is cooked through – about 15 minutes.
7. When
the curry is dry, drizzle 1 tbsp oil along the edges of the kadai. Add the
black pepper powder and mix well. Simmer for 5-8 minutes. Switch off and serve
hot.
No comments:
Post a Comment