Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes. Chicken tikka and paneer tikka are a number of the foremost common Indian dishes served in restaurants. Tikka suggests that items. Specialty of this dish is paneer is marinated in tadoori spices and yoghurt and baked or barbequed in skewers. Then it’s added to tangy creamy gravy that is that the base of this dish. It are often served with rice, biryani or Indian breads like naan or chapatti.

I tried identical cooking vogue with textured soy protein chunks. i like to recommend using soy chunks as a result of the same as paneer (cottage cheese) it’s bland in taste; additionally textured soy protein has soft spongy texture. Hence its texture helps to soak up most flavors when marinated and roasted in oven.

I selected to serve Soy tikka masala with carrot rice, once more a rice recipe I picked up from my mom. My version has roasted peanuts and yellow split peas for protein and crunchiness. Whenever I create main meals like rice, pasta or noodles, I search for different ingredients to feature volume in order that I will serve a meal with less carbohydrate and additional vegetables and nuts or legumes.

Carrot offers gentle sweetness to the current rice, served with spicy soy tikka masala, and raita (Indian Salad) could be a excellent combination for a big day.

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

To make Tikka
200g Textured Soy Protein chunks
2 tbsp tandoori spice powder (Can be bought in Indian grocery stores)
4 tbsp low fat yoghurt / soy yoghurt for vegans

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes: To make Masala Gravy
1 Onion
1 tomato
Few coriander leaves
Few curry leaves
4-5 dry red chilies
Grind higher than ingredients using food processor
4 tbsp vegetable oil
1 tbsp minced garlic and ginger
2 tbsp curry powder
1 tbsp chili powder
200ml full cream milk / coconut milk for vegans
1 tbsp dried kasuri methi (fenugreek) leaves (From Indian grocery stores)
1 tbsp garam masala
Salt to style
1 tbsp Lemon Juice

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes Method

Soak soy protein chunks in water for twenty minutes, until they're soft. Squeeze excess water out of soy chunks and blend them with tandoori powder and low fat yoghurt. Let it marinate for half-hour. Alternatively you may marinate overnight in fridge to boost its flavor.

Heat oil in a very massive pan; stir-fry marinated soy chunks for 5-10 minutes until the outer layer turns into slightly crispy texture. Into identical pan add ground onion mixture and stir fry for few additional minutes until raw smell evaporates.

Add curry powder, chili powder, kasuri methi and stir well until soy chunks are coated with spices. Stir in milk, 100ml water cowl the lid and cook for five minutes until gravy starts to simmer. At this stage add garam masala, lemon juice and salt to style.

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes: To make rice
100g Basmati or ponni rice (Both are Indian rice varieties)
1 vegetable soup cube
½ tsp of turmeric powder
1 tbsp lemon juice

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes: Vegetable combine
1 onion
Few curry leaves
Few coriander leaves
3-4 dry red chili
Grind higher than ingredients using food processor
2 tbsp vegetable oil
1 tbsp minced garlic and ginger
2 tbsp yellow split peas
1 tsp of every fennel and mustard seeds
1 massive carrot, grated
50g frozen inexperienced peas, thawed
Handful of roasted peanuts
Salt to style

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes Method

Cook rice in a very rice cooker by adding water, soup cube and turmeric powder. These add further flavor and color to the rice. Water has got to be a pair of times the number of rice i.e. for one cup of rice add a pair of cups of water. Once the rice is cooked add 50ml water to the rice cooker, switch off, and leave it to cool down down with the lid. Adding water once rice is cooked helps rice to not continue the rice cooker; else it’s a standard drawback whereby a layer of cooked rice sticks to the rice cooker. once around quarter-hour add lemon juice and stir the rice employing a wood spoon. Leave it aside.

Heat oil in a very massive pan; add ground onion mixture, garlic and ginger sauté for two minutes until raw smell evaporates. Add mustard, fennel seeds and yellow split peas.

Add grated carrot, pinch of salt and sauté for an additional a pair of minutes until carrot is mildly cooked. put off heat, add thawed inexperienced peas, roasted peanuts, rice and blend well.

I recommend to serve this rice with Soy Tikka Masala or a number of my different curries like Paneer Masala, Soy Meat curry, fried eggplant curry, mock fish curry, veg chicken curry or the other tangy curry of your selection.

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes: Raita

Vegetarian Soy Tikka Masala and Carrot Rice With Raita Salad Recipes Ingredients
Serves 2-3
½ of Japanese cucumber, diced
1 tomato, diced
1 onion, diced
2 recent red chilis, diced
4 tbsp low fat yoghurt

Mix all the ingredients and serve immediately.