Sunday, November 7, 2010

Cucumber with Soya Nuggets

It has been a pleasant surprise when I got so many requests for the cucumber and soya nuggets recipe. This particular recipe has been transfered to me by my mother so once again it goes to prove that mothers are usually right even though they might sound not so right at the moment. I guess that is what is called 'experience'. She has always maintained that this is one healthy food, easy to cook and is a wonderful comfort food. I never questioned her on this fact. As I mentioned in my earlier newsletter, I loved it as a kid, but as my taste buds matured and developed the liking towards cruchy and stir fried dishes, this dish started to feel over cooked, mashed up and watery dish which will not fare well during dinner parties but still be perfect for a hot summer day with white rice or cold winter night as a hot stew. And of course, anytime in between whenever I or my family needs comforting.

Soya Nuggets are protein filled chunks which are also considered by many as meat substitute for vegetarians. Its difficult to explain them. You got to eat them to believe their existence. They don't have a taste of their own but are very good at soaking up the flavors in the dish. Consequently, the dish that has soya nuggets, requires more than usual water or oil. These nuggets usually do not do well in dry dishes. Its always better and healthier to soak them in water before use. In India, it is also known as Nutrela, and since my childhood I have used Nutrela as synonym to Soya Nuggets as I am sure many others do too. Its easily available in any Indian grocery stores.

My mother made this dish with Bottle Gourd (lauki) but also at times substituted it with cucumber since both the vegetables belong to the same family and cooks similarly. Over the years, I have tweaked this recipe to suit my present needs and taste. I am happy to share this recipe with you. Try it out. Its fun. Oh yes, also do experiment with the left over soya nuggets in pastas, fried rice or pulao, or any other way you think of. These nuggets are the most versatile nuggets of all. Enjoy.

English Cucumber with Soya Nuggets

** If using regular cucumber, scrape off the seeds of the cucumber, if any.

Serves 2 to 3; Preparation time 15 min; Cooking time 25 min

· 2cups Peeled and chopped Cucumber in 1” pieces
· 1cup Peeled and chopped Potatoes
· 1½cup Soya Nuggets
· 1 Tomato, coarsely chopped
· Bunch of chopped cilantro
· 2 tbsp Vegetable Oil
· ½ tsp Panch Phoron (Mix of 5 seeds, fennel, cumin, fenugreek, mustard, nigella or kalonji)
· 3-4 Green Chilies, slit slightly
· 1” Fresh Ginger, finely chopped
· ½ tsp Turmeric Powder
· ½ tsp Cumin Powder
· 1tsp Salt or to taste
· 1cup Water (approx.)
· ¼ tsp Sugar
· 1tsp Ghee or clarified butterclarified butter

Soak the soya nuggets in hot water for 5-6 minutes till they swell up a little and become soft. Drain the left over water just before adding it to the dish.

In a pressure cooker, heat the oil on medium high temperature and add panch phoron and green chilies. Let it crackle and then add the chopped potatoes and sauté for 3-4 minutes.

Add the chopped cucumbers and ginger to the potatoes and sauté for another 3-4 minutes.

Add the tomatoes, soaked and drained soya nuggets and all the spices except the sugar. To this add half of chopped cilantro and half a cup of water and place the lid of the pressure cooker on top with a gasket and the whistle. The fit should be tightly secured. Raise the temperature of the stove to high and wait till the first whistle. This might take 5 to 10 minutes depending on which pressure cooker you are using and what kind of stove you may have. Once after the first whistle, wait for 2 more minutes and switch off the heat from under the pressure cooker. Wait for the steam to let out on its own without disturbing the pressure cooker, which might take 8-10 minutes.

Open the lid carefully, add the sugar and may be a little water depending on what consistency you like (¼ cup to ½ cup or maybe not at all). Bring it to a boil on high heat while lightly mashing to incorporate all the flavor and spices together. At the end, add the ghee and rest of the chopped cilantro. Switch off the stove and stir.

Serve it with white rice. It can also be enjoyed as a stew.

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