I’m going through a ‘clear out/ de-clutter ‘ phase at the moment, especially in the kitchen I’ve noticed that I tend to hoard so many ingredients that I rarely use
I regularly use ingredients such as tomatoes, onions, lime, beans, lentils, white rice etc.. and then there are those ingredients that I seldom use – dried mushrooms, noodles, red or wild rice, a number of spices, nuts, seeds etc..
I feel that when it comes to cooking I more often get in a rut and end up cooking the same dishes I’m used to. There are some recipes within my comfort zone – the one’s I go to or fall back on every time I’m short of ideas, creativity, time or energy. Do you find this happening to you as well? And if so, what are those recipes you fall back on?
So here is something I try to do once in 6-8 months, I find it can be useful to take stock of all the things we have bought over time and think of creative ways of using these ingredients. While I’m in a ‘clear out’ phase, I keep my food/ grocery shopping to the bare minimum – milk, eggs etc. I’ve found this helpful, is there anything you do differently?
During this time I look for recipes online searching mostly by ingredients for ideas and tips
This batch of soya chunks I had lying around for months – it’s mostly the dry, ambient ingredients that I find stay in my kitchen shelves for longer! As I’m always under pressure to use the fresh ingredients first 🙂
If you have some soya chunks lying around like I did, here is an adaptation of a recipe by Youtuber – Rasoi Smart :
Cook Time: 25 mins Prep time: 5 mins
- 1 large red onion
- 3 large tomatoes
- 2 green chilli
- 1 teaspoon of ginger garlic paste
- fresh coriander leaves – a hand full
- curry leaves – 2 strands
- half a teaspoon of coriander powder
- half a teaspoon of red chilli powder
- half a teaspoon of garam masala
- quarter a teaspoon of turmeric powder
- 2 tablespoon of gram flour
- 1 tablespoon of dried fenugreek leaves/ kasuri methi
- 1 teaspoon of cumin seeds
- half a teaspoon of mustard seeds
- 1 cup of thick yogurt (set or Greek style preferably )
- 1 tablespoon of dried mango powder/ amchoor powder
- salt to taste
- 1 teaspoon of sugar
- 3 tablespoons of cooking oil
- 200 grams of soya chunks
Start by rinsing the soya chunks in water – twice. Then boil them in adequate water and a pinch of salt for about 2 – 3 minutes. Once boiled, drain all water (squeeze excess water out from soya chunks) and keep them aside for use later
Then finely chop the onions, tomatoes, coriander leaves & green chilli
Next, to a heavy base utensil on medium heat add the cooking oil, once hot, add the cumin & mustard seeds, curry leaves, onions, ginger/ garlic paste, green chilli and saute till onions are translucent or golden brown, this may take 3-4 mins. Sprinkle some salt, this will help cook the onions faster
Then add chopped tomatoes and saute. After a minute or so add turmeric, red chilli, garam masala, amchoor, dried fenugreek leaves, coriander powder and mix well. Cook with lid on for 5-7 minutes or until the tomatoes are fully cooked through and mushy
Then reduce heat to low and then add yogurt & gram flour and mix well. Allow to cook for 1-2 mins. Add soya chunks & fresh coriander leaves, mix well. Cook with lid on for another 1-2 mins. Finally add 1 cup of water & sugar, mix well.
Cook with lid on for another 8-10 mins on a low heat and serve hot with rotis or rice
Tip: I prefer shredding the soya chunks to smaller pieces (do this after you boil it in water as shown in step one) using your fingers, shred them into smaller pieces. I find they soak up more flavours faster this way.