How to make Soya Nuggets 65 -
Chicken 65 made vegetarian by replacing chicken with soya nuggets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya Nuggets (सोया नगट), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Soya Nuggets 65 checkout Soya Gavar ki Sabzi, Soya Nugget Do Piaza, Soyawadi Aloo, Subz Khichda (Veg Haleem) . You can also find more Main Course Vegetarian recipes like Bharwan Karela Spicy Tofu Bemisaal Paneer Matar aur Mangodi Kadhi
Soya Nuggets 65 Recipe Card
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Soya Nuggets 65 Recipe
Soya Nuggets soaked in warm water for 10-15 minutes 2 cups
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Salt to taste
Coriander powder 2 teaspoons
Turmeric powder ½ teaspoon
Cumin powder 1 teaspoon
Black pepper powder to taste
Lemon juice 2 tablespoons
Oil 2 tablespoons + to deep fry
Yogurt 1 cup
Cornflour/ corn starch 1 tablespoon
Mustard seeds ½ teaspoon
Dried red chillies diagonally chopped and seeded 3
Green chillies slit 2-3
Ginger chopped ½ teaspoon
Curry leaves 8-10
Garlic chopped 1 tablespoon
Red chilli paste 1½ tablespoons
Spring onion greens chopped ¼ cup
Method
Step 1
Drain extra water from the soya nuggets by pressing lightly and put them in a bowl.
Step 2
Add ginger-garlic, paste, ½ teaspoon chilli powder, salt, 1teaspoon coriander powder, ¼ teaspoon turmeric powder, cumin powder, pepper powder and 1 tablespoon lemon juice, mix well and set aside to marinate for 30minutes.
Step 3
Heat sufficient oil in a kadai. Deep-fry marinated soya nuggets till golden brown and crisp. Drain on absorbent paper.
Step 4
Mix together yogurt, remaining chilli powder, remaining turmeric powder, remaining coriander powder, pepper powder, salt and cornflour in a bowl. Add ¼ cup water and mix well.
Step 5
Heat 2 tablespoons oil in a non-stick pan. Add mustard seeds and let the seeds splutter.
Step 6
Add red chillies, mix and sauté for 30 seconds.
Step 7
Add green chillies, ginger, curry leaves and garlic and mix well on high heat. Add chilli paste and mix well.
Step 8
Reduce heat, add yogurt mixture, mix and cook for 5-10 minutes. Add fried soya nuggets and spring onion greens, reserving some, and toss to mix. Add remaining lemon juice and mix well.
Step 9
Serve hot garnished with reserved spring onion greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
