Ingredient Ideology | Soya Wadi Delights To Relish…By: Dr. Kaviraj Khialani- Celebrity Master Chef.
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Soya wadi or soya chunks as they are known are made using soy flour that has been ‘defatted’ or the oil is removed. They are the by-products left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.
Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair and skin health. According to a few surveys conducted a while back, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.
“Soya chunks or wadis are amazing to experiment with, I have tried working with them in Indo- fusion recipes as well including with a spicy peanut butter chutney Indonesian style, the soya garlic based sauce in the Filipino style and even a mexican soya salsa tortilla wrap! It is just too good”- Chef Kaviraj Khialani.
Here are a few of my recipes using Soya Wadi or Soya Chunks!
Recipe-1] ALOO SOYA WADI KI SUBZI
Ingredients:
Soya wadi- 150 gms, soaked in warm water for 12-15 mins.
Potatoes-2 medium size, peeled and cut into cubes
Oil-2 tsp
Ghee-1 tsp
Bay leaf-1 -2 no
Cinnamon stick- 1-inch piece
Ginger-garlic paste-1 tsp
Green chilies-2 tsp chopped.
Jeera seeds-1/2 tsp
Onion -1 cup chopped
Tomatoes-1/2 cup puree, fresh
Salt to taste
Curd-1/4 cup thick
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Cumin powder- ½ tsp
Kasuri methi-1 tsp
Garam masala powder-1/2 tsp
Water-1 and a half cup
Coriander leaves- 2 tbsp. chopped
Lime juice-1 tsp add and serve
Method:
1. Prepare all the ingredients for the soya wadi aloo recipe.
2. Heat oil and ghee in a pan add in the whole spices, add in the jeera, onions and fry until light brown, add in the ginger-garlic paste, chopped green chilies and saute for 1 min.
3. Add in the fresh tomato puree, salt and kasuri methi, all powdered masalas and mix well, cook on a high flame for 2-3 mins add in the soya wadis and potato cubes and bhunao for couple of minutes.
4. Add warm water and mix, simmer and cook the subzi for 12-15 mins or if using a pressure cooker then 3 -4 whistles.
5. Finally add coriander leaves, a dash of lime juices and serve hot, this subzi goes well with rotis, parathas, phulkas or with a little gravy it can be served with jeera rice as well.
Recipe-2] SOYA WADI KA SNACK
Ingredients:
Soya wadis- 150 gms, soaked in warm water- 12-15 mins.
Oil-2 tsp
Garlic- 1 tsp chopped
Green chilies-1 tsp chopped
Ginger-1 tsp cut into strips
Onion-1 med sized chopped
Red capsicum/ yellow or green capsicum- ½ cup cut into cubes
Salt and pepper to taste
Soya sauce- 2 tsp
Red chili sauce- 1 tsp
Tomato ketchup-1 tbsp.
Schezuan sauce- 1 tsp
Water-1/2 cup
Cornflour solution- 1-2 tsp for thickening
Roasted/fried peanuts- 2- 3 tbsp.
Toasted white sesame seeds- 2 tsp
Spring onion greens- 2 tbsp. chopped
Method:
1. Prepare all the ingredients for the soya snack recipe.
2. Heat oil add in the onions, ginger, garlic, chilies and saute for a couple of minutes.
3. Add in the soya wadis and salt, pepper, sauces and mix well, add little water or stock as well and simmer for 12-15mins and add capsicums.
4. Now add in the cornflour water solution to thicken a little and adjust the texture as needed for a medium gravy since we serving as a snack or starter.
5. Finally add in the spring onion greens, sesame seeds, peanuts or any other garnishes as desired, serve hot.
Recipe-3] SOYA WADI TAVA MASALA
Ingredients
Soya wadi- 150 gms, soaked in warm water for 12-15 mins.
Oil-2 tsp
Ghee-1 tsp
Hing-1/4 tsp
Onion- 1 cup chopped
Green chilies- 1 tsp chopped
Ginger-garlic paste-1 tsp mix
Tomato puree-1/4 cup
Water-1/2 cup
Green capsicum-1/2 cup cubes
Fresh coriander leaves- 2 tbsp.
Lime juice-2 tsp add and serve.
Salt to taste
Garam masala powder-1/4 tsp
Turmeric powder-1/4 tsp
Coriander powder- 1 tsp
Aamchur powder-1/2 tsp
Lime juice- 2 tsp
For the tava masala mix:
Coriander seeds- 2 tsp
Cumin seeds- 1 tsp
Red chilies- 4-5 dry
Black peppercorns- 4-5
Cinnamon stick-1-inch piece
Water-1/4 cup
Method:
1. Prepare all the ingredients for the soya wadi tava masala.
2. Dry roast all spices in a pan for 3-4 mins, cool and then using a little water grind it well to a paste.
3. Heat oil and ghee in a pan add in the hing, onions, chilies and ginger- garlic paste and cook until light browned.
4. Add in the spice paste and tomato puree, salt and all powdered spices and cook for 2-3 mins.
5. Now add in the soya wadis and capsicums and bhunao in the masala for 1-2 mins, simmer and cook for 8-10 mins and serve hot garnished with coriander leaves and add a little lime juice. Serve it with rotis, kulchas, missi roti etc.
Recipe- 4] SOYA WADI AUR MATTAR KA PULAO
Ingredients
Soya wadis- 100 gms, soaked in warm water for 12-15 mins
Green peas- ½ cup
Oil-2 tsp
Ghee-2 tsp
Whole spices of your choice- green or black cardamom-2 pc, Bayleaf-1 to 2 pieces, javitri- 1 piece, shahi jeera- ½ tsp
Dry red chilies-2 no slit
Green chilies-1 tsp chopped
Sliced onion-1 cup
Tomatoes- 1 cup chopped
Ginger-garlic -2 tsp chopped mix.
Salt to taste
Saunf or ajwain- 1 tsp
Kasuri methi- 1 tsp
Basmati rice- 1 and a half cup
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Water- 3 cups plus ¼ cup more
Coriander leaves- 2 tbsp. chopped
Lime juice- 2 tsp add and serve.
Method:
1.Prepare all the ingredients for the pulao.
2. Heat oil and ghee in a pan add in the whole spices and shahi jeera followed by chilies, onions and ginger-garlic, saute well for 3-4 mins.
3.Add little water as needed to make it all soft, add in the tomatoes and salt, ajwain or saunf, kasuri methi all the masalas and mix well.
4.Add in the drained soaked soya wadis, peas, and drained soaked rice and bhunao everything well for 2 mins, add water and mix, simmer and cook in steam until rice gets cooked and absorbs all the flavors and liquid, serve hot garnished with coriander leaves and add a dash of fresh lime juice while eating.
Recipe- 5] HARE MASALE WALI SOYA WADI
Ingredients
Soya wadis- 150 gms, soaked in warm water for 12-15 mins.
Potatoes-2 med sized, peeled and cut into medium cubes.
Oil-2 tsp
Ghee- 2 tsp
Jeera-1/2 tsp
Hing-1/4 tsp
Boiled Onion paste- 1 cup
Green chilies- 2 tsp chopped
Ginger-garlic- chili paste-2 tsp
Tomato puree-1/2 cup fresh
Salt to taste
Spinach puree- 1 and a half cup- blanched and then puree.
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Water-1/4 cup
Garam masala powder-1/2 tsp
Fried red chili-1 -2 no for garnish.
Method:
1. Prepare all the ingredients for the hare masale wali soya wadi subzi.
2. Heat oil and ghee in a kadai and add in the hing, jeera, boiled onion paste and ginger-garlic paste, chopped green chilies and cook it all well for 5-7 mins, add little water as required.
3. Add in the tomato puree, salt and all powdered masalas and soya wadi, potato cubes and bhunao for a few mins, add little water and cook on a medium flame for 4-5 mins.
4. Now add in the blanched and puree of spinach and mix well, cook the subzi for 8-10 mins more and add in the garam masala powder, lime juice towards the end and serve hot with our rotis, naans, parathas.
