| Ingredients | Protein Content |
|---|---|
|
1/2 cup
Aashirvaad soya chunks
|
11.44 gm |
|
1 cup
Rice
|
4.24 gm |
|
2 tbsp
Ghee
|
0 gm |
|
1 tsp
Cumin seeds
|
0 gm |
|
1
Bay leaf
|
0 gm |
|
1 inch
Cinnamon stick
|
0 gm |
|
4
Cloves
|
0 gm |
|
2
Cardamom
|
0 gm |
|
1
Medium onion (roughly chopped)
|
0.77 gm |
|
1 tbsp
Ginger-garlic paste
|
0 gm |
|
2
Green chillies (scored)
|
0.5 gm |
|
1
Medium tomato (roughly chopped)
|
1.11 gm |
|
1 tsp
Red chilli powder
|
0 gm |
|
1/2 tsp
Turmeric powder
|
0 gm |
|
1 tsp
Garam masala
|
0 gm |
|
Salt to taste
|
0 gm |
|
2
Carrots (chopped)
|
1.2 gm |
|
1/2 cup
Peas
|
4.1 gm |
|
1/2 cup
Beans
|
1.77 gm |
|
2 cups
Water
|
0 gm |
|
Chopped coriander leaves
|
0 gm |
Ingredients
These recipes are to be enjoyed as part of a diversified balanced diet.
How To Prepare
Boil the soya chunks for 4-6 minutes in 2 cups of water with a pinch of salt. Once boiled, strain and set aside.
Take a cup of rice, wash and soak it in water for 25-30 minutes.
Have a pressure cooker on medium flame, add ghee and cumin seeds. Once the seeds start to pop, add the bay leaf, cinnamon stick, cloves and cardamom. Add the onion and stri till golden brown.
To this mixture, add the ginger-garlic paste, green chillies, roughly chopped tomato and saute till the oil seperatres. Add in red chilli powder, turmeric powder, garam masala and salt to taste.
Add in the chopped vegetables and stir well on low flame. Add the soya chunks and soaked rice. Mix well with the vegetables and masala.
Add 2 cups of water and cook on high flame for 2 whistles and reduce to low flame for 5 minutes.
Garnish with chopped coriander leaves and serve.
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