Happy Women’s Day!
It’s certainly a day of big celebration. But I was not in a mood for any elaborate cooking. So, I decided to make something simple, wholesome and which would take less time.
I had already planned to make something with soya today. Since my kids are not too fond of soya, I have to create an interesting recipe to make them eat. This was the inspiration for creating this new recipe, Soya Chutney Rice.
It is a very simple and a wholesome dish. It was mildly spiced and tasted very good. And my kids really liked it 🙂
Soya balls ( or soya chunks)- 1 cup
Basmati rice – 1+3/4th cup
Ghee – 4 tsps
Onion – 2
Lemon juice – 2 tsps
Salt to taste
For the chutney
Grated coconut – 4 tbsps
Green chillies – 3-4
Cumin seeds ( jeera)- 1 tsp
Ginger – 1 inch
Mint leaves ( pudina) – 1/2 cup
Coriander leaves – 1/2 cup
Ghee – 2 tsps
Cumin seeds – 2 tsps
Cashew nuts – 1 tbsp
Chopped coriander leaves – 2 tbsps
Soak the soya balls in slightly salted boiling water for 15-20 mins.
Drain well and wash 2-3 times. Squeeze it well and keep it aside.
Wash and soak basmati rice for 15-20 mins.
Peel , wash and chop the onions.
To make the chutney
Grind all ingredients mentioned to a smooth paste.
Heat ghee in a pan. Add chopped onions. Sauté till it turns pink. Add add the soya balls and sauté for few more mins.
Add the chutney and sauté for few mins. Now, drain the basmati rice well and add to the pan. Continue to sauté for few more mins. Add 3+3/4th cups and water and salt to taste. Mix gently and check for the seasonings.
Once the water starts boiling, close the pan with the lid, reduce the flame and cook till the rice becomes soft and dry. Let it rest in 10 mins. Add lemon juice and mix gently.
Heat ghee in a pan. Add cumin seeds and cashew nuts. Sauté till turns golden and pour over the rice.
Garnish with chopped coriander leaves and serve the rice hot with vegetable raita and chips:)