Wednesday, 30 November 2011



1)    Soy chunks – 200 gm.
2)    Ginger – 1 inch piece
3)    Medium hot green chilies – 3 Nos.
4)    Cumin seeds – ½ teaspoon
5)    Garlic – one pod
6)    Turmeric powder – ½ teaspoon
7)    Corn flour – 1 tablespoon
8)    Garam masala powder – ½ teaspoon
9)    Salt – 1 level teaspoon
10)                      Any cooking oil to deep fry the nuggets.

To Cook:
Peel and chop the ginger. Separate and peel the garlic cloves.
Set a 3 litre vessel containing 2 litres of water on the stove. As soon as the water comes to a boil, chuck in the soy chunks. Continue boiling for 7 minutes holding down the chunks with a perforated ladle or strainer. Drain and pour in enough cold water to submerge the chunks. Keep for 30 seconds for the water to absorb to absorb the excess heat and drain again.
Now take a handful of soy chunks and squeeze off the excess water. Repeat till all the chunks are squeezed dry. Put the soy chunks and all the other ingredients into a food processor and grind for a minute to get a thick mince.
Set a wok or pan on the stove. Pour in the cooking oil. As soon as the oil is hot and is just about to smoke, make a small bite sized ball of the mince, flatten it a bit between your palms and release into the hot oil. Put in some more without overcrowding. Stir occasionally so that all the sides are fried uniformly. The nuggets will turn a beautiful golden brown. It is time to lift them out and to drain off the excess oil.
Serve hot. You will of course love these beautiful soy nuggets which are so crispy on the outside and surprisingly soft on the inside.

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