We found out some numbers/visiting cards of the tiffin providers & zeroed-in on one of the most inviting visiting cards & called to place our very first mass order for dinner. We liked it. Though, the chapattis (flat breads) looked stale & half cooked, the dal was only coloured salty water, the curd had gone sour, the vegetable was covered with oil, yet we enjoyed it & decided to continue the service.
By the time we got back home for lunch the next day it was 3pm & we were famished. We found the tiffin boxes kept at the entrance & we happily picked it up & got ready to eat when I discovered that the vegetable had gone bad in that Delhi heat outside.
It was time to discontinue the tiffin service & engage a cook for fresh meals every day. She cooked good however took leaves without informing. But that did not put us off as those were the opportunities when we could demonstrate our culinary skills & experiment on each other & the food of course.
On one such occasion a friend got this extremely dry scrubber like balls which she claimed to be edible & called it Soya. I could not believe it could be edible! But, the vegetable pulao with the soya chunks just tasted fabulous. It was much softer, juicier & yummy. I then started developing the taste for Soya & have tried many dishes since then. One such dish is what I recommend to all those who like your food spicy yet healthy & that is Chilli Soya.
- Soya Chunks - 100 gms
- Shredded Onion - 3
- Thinly sliced Tomato - 1
- Ginger Garlic paste – 1 tbsp
- Green chillies - as per tolerance
- Soya sauce - as per taste
- Green chilli sauce - as per tolerance
- Red Chilli Powder - 1 tsp
- Salt - as per taste
- Oil - 3 tbsps
Take water in a pan to boil the soya & add salt to it. When done take it off the flame & drain it in a colander. Let it cool down & squeeze out all the extra water out of the chunks. Keep aside.
Now, take a wok & pour oil in it. Keep this on high flame & as soon as it gets smoking hot put the shredded onions in it. Saute & add the ginger garlic paste to it when the onions turn pink.
Leave it to cook for 2 mts on medium flame & then add salt & red chilli powder to it.
Continue to sauté for another 20 seconds & add the thinly sliced tomato to this. Let it cook till the tomatoes get pureed.
Add the soya chunks to this & cook for 5 mts.
Lastly add the sauces to it & cover it with a lid for a minute or two & take it off the flame.
Get ready to serve this healthy snack.
- You could add some diced capsicum too
- If you require some gravy add a spoonful of corn flour to a cup of water then pour & stir for a minute
- If you don’t have green chilli sauce you could use red chilli sauce or just add extra slit green chillies to the dish. All this only if you could tolerate the taste
- The chilli soya (gravy) is best eaten with fried rice
- The chilli soya (dry) can be added to plain noodles or can be eaten dry as a starter or for snacks