Manas Manohar
soy cloak
Nowadays there is a lot of trend of soya chaap, soya stick in the market. Especially teenagers and youth like it very much. Eating soybean products is very beneficial in terms of health. It is rich in protein. It is also considered good to eat for people with diabetes. Many people do not like things made from milk, they get allergic to them. That’s why doctors advise them to eat soy products. Therefore, now separate shops of soy products have also opened in the market. Soybean milk, curd, cheese etc. have started getting things. Apart from this, soya chaap and soya stick are popular.
Market-made soya chaap or soya stick is good to eat, but the spices, oil etc. used there cannot be trusted a lot. Then there is doubt about the cleanliness of the place where food is cooked in the shops, etc. In the summer season, there is a risk of stomach infection by eating outside things in the same way. At this time there is also the danger of corona and viral fever. Therefore, if you eat all these things by making them at home, then it is better in every respect. Making soya chaap at home is not a very difficult task. It can also be made in the same way as making everyday vegetables. Just understand the method, then make it again and again and children will also like to eat at home instead of eating outside.
Nowadays fresh soya sticks are easily available in the market. Packaged soy sticks also come. Whatever is available, take half a kilogram of soy sticks. Many people cook it with sticks, but it doesn’t taste better. To make soy stick, first of all pull out the stick i.e. the wood in it. Then cut them into 3-4 pieces.
If it’s too cold, let it be normal. Then heat enough oil in a pan to fry the pakoras and put the chopped soya in it. Fry for three to four minutes. When they turn light golden in color, take them out. Do not fry too much, otherwise the soya will become hard. The hallmark of their frying is that the layers of soya will open slightly. In this way the spices are absorbed well in it.
Take out the fried pieces of soya and keep them in a bowl. When it cools down a bit, add a little salt, half a teaspoon red chili powder, a pinch of turmeric powder, a teaspoon coriander powder, half a teaspoon garam masala and mix well. Pour a bowl of curd on top and mix well, so that all the ingredients get absorbed into the soya pieces. Now cover it and keep it aside for 20 minutes.
Meanwhile, prepare the gravy. For the curry, take two medium-sized tomatoes and two onions, eight-ten garlic cloves, a little ginger and cut them thickly and cook in a pan with cinnamon, fennel, cumin seeds till they become soft. . Then cool it and grind it. Then heat a spoonful of oil in the same pan and add grated onion-tomato to it and cook while stirring.
When the gravy starts drying, add half a bowl of water and let it come to a boil while stirring. After boiling, add marinated soya and mix all the spices while stirring. Now put the lid on the pan and let it cook on medium heat for four to five minutes. Open the lid and add salt, half a teaspoon of garam masala and a quarter teaspoon of Kashmiri chili powder, mix it and turn off the flame. Put the lid on the pan and leave it for five minutes. Soya stick is ready. If you want, eat it with roti, paratha, puri or eat it alone as a snack.
Mango chutney
Mango chutney should be included in regular food during rummy season. Raw mango prevents heat, maintains digestion and enhances the taste of food. The beauty of this chutney is that every ingredient contained in it protects from heatstroke and keeps digestion healthy. This chutney is very easy to make. It can be made at home itself. Nowadays everything is getting canned, but mango chutney is probably not available. So make it at home and make it everyday. The season of raw mango is only for a few days, then it will not be able to make chutney.
To make mango chutney, take two to four raw mangoes and a handful of mint leaves. Peel the mango and cut it into pieces. If a lump has formed in it, then remove it as well. Put it in the grinder. Put mint leaves, one big spoon fennel, half a teaspoon whole coriander, three-four green chilies, four-five garlic buds and salt as needed and grind it coarsely without adding water. Chutney is ready. Now see how beneficial the fennel and mint in it are for the stomach. In this summer, this chutney is a kind of medicine to cool the stomach heat and save from heatstroke. Eat this everyday and stay healthy.