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Soy power Soya, used as chunks, flakes and milk, add protein content to the dishes

Soya chunks- 50 gm

Potatoes (boiled and mashed)- 100 gm

Carrot grated and steamed- Quarter cup

Onion chopped- 1

Ginger- 1” piece

Garlic - 3 flakes

Green chillies- 4

Coriander leaves chopped- 2 tbsp

Mint leaves chopped- 2 tbsp

Turmeric powder- Quarter tsp

Chilly powder- 1 tsp

Garam masala- Quarter tsp

Salt - to taste

Bread slices- 3

Oil- 2 tbsp

Clean and wash soya chunks and soak in boiling hot water for 15 minutes. Drain the water, squeeze it well. To remove the ‘bean’ flavour this blanching and squeezing process can be repeated twice. Put it in a mixie and grind well. Boil, peel and mash the potatoes, grate and steam the carrot, chop the onions. Grind ginger, garlic, coriander leaves, mint leaves well. Heat 2 tbsp. oil in a pan. Add chopped onions, carrots and sauté for 2 minutes. Add the ground masala and further sauté for 2 minutes. Add chilly, turmeric powder and garam masala. Sauté it well. Add the minced soya chunks. When cooked add mashed potatoes, powdered bread and salt to taste. Mix well. Shape into round cutlets and shallow fry on a hot ‘tawa’ (pan) using oil or butter as desired.

Soya milk powder- 3 tbsp

Cocoa powder- 1 tbsp

Coffee decoction- 2 tbsp

Water- 3 cups

Powdered sugar 2 tbsp

Chocolate ice cream- 2 scoops

For garnishing- grated chocolate

Dissolve the milk powder in hot water. Allow to cool. Blend cocoa powder, sugar, coffee decoction, soya milk in a blender. Add ice cubes, ice cream and run the blender at short intervals for some time. Serve in a tall glass decorated with grated chocolate.

Basmati rice- 1 cup

Boiling water- 2 cups

Salt- to taste

Spring onion chopped- quarter cup

Onion chopped- 1

Carrot finely chopped- quarter cup

Beans finely cut-5

Cabbage finely sliced- quarter cup

Capsicum chopped - half

Mushroom sliced- quarter cup

Tofu cut into small cubes- 50 gm

Oil- 2 tbsp

Sugar - 1 tsp

Salt- to taste

Pepper powder- 1 tsp

Soya sauce- 1 tsp

Wash and soak rice in water for 15 minutes. Drain, fry and add 2 cups of salted boiled water to it. Cover and cool it till done. Heat 2 tbsp oil in a pan and add 1 tsp sugar. When it caramelizes add onion and sauté for 2 minutes. Add carrot, beans, cabbage and stir fry for 2 minutes. Marinate tofu pieces with salt and pepper. When the vegetables are cooked add chopped spring onions, capsicum and cooked rice. Sprinkle pepper powder, salt, tofu, soya sauce and mix well. Serve hot.

Maida - 1 cup

Soya flour- quarter cup

Condensed milk- half tin

Honey- 3 tbsp

Baking powder- 1 tsp

Baking soda- half tsp

Milk- half cup

Water- half cup

Butter- 50 gm

Salt- a pinch

Caramel syrup- 2 tbsp

Sieve thrice, maida, soya flour, baking powder, baking soda, and salt. Heat milk and water together till lukewarm. Add melted butter, honey, condensed milk, caramel syrup with milk and beat using egg beater. Blend flours with this mixture. Fold the batter that is mix in an down-up movement in the same direction. Pour this into greased cake tin and bake for 45 minutes in a pre-heated oven (180°C). The finished cake is moist.

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