Soya & Roti

First, I should report that the red rice we had for lunch is definitely a keeper. We both loved it! Try it for oyourself. I never really tasted soya or tofu in my life until I met Bhavnesh. Bhavnesh's family is from S. Africa so they eat it quite often. I had it for the first time when I visited St. Louis once, and I loved it. I think it is a common food here in India as well because we bought some dry soya chunks from the market, and I decided to try it out. I had no idea where to start so I used Manishabhabhi's recipe. Thanks Bhabhi

• 1/2 package of soya chunks
• 1 onion, cut lengthwise
• 2 tomatoes, chopped or you can use can of crushed tomatoes
• 1 potato, chopped
• 1/2 cup green peas
• 3-4 cloves of garlic, ground into paste
• 2" piece of ginger, ground into paste
• 1 tsp salt
• pinch of sugar
• pinch of turmeric powder (urad)
• pinch of asafoetida powder (hing)
• 1 tbsp red chilli pepper
• 2 tbsp paneer masala (I know it's not paneer but I added it anyways)
• 1 tsp garam masala
• 1/2 tsp tandoori masala
• 1 tbsp dhania powder
• lemon juice from 1/2 lemon
• cilantro

1. Boil the soya chunks until they are nice and tender. After about 20 minutes or so, drain well.
2. Heat up oil in pan and sautee the onions, ginger paste, garlic paste, salt, garam masala, and all the dry masala powders.
3. Then add the drained soya and sautee for a little bit more.
4. Next, add the diced tomatoes, peas and potatoes. I also added 1 cup of water and sugar.
5. Let it all boil until the potatoes are fully cooked with a closed lid. I let it boil longer so that all the masalas blend together. I had to add a bit more water.
6. Finally, garnish with lemon juice and cilantro.
7. Served with whole wheat roti.

Note: I'm not quite sure if it is supposed to be runny or dry. Mine came out dry. Bhavnesh said it can be made both ways. I think if I would have added the can of crushed tomatoes instead of diced tomatoes, then it would have come out with more gravy.
Tomorrow's Menu (July 4th!)
Breakfast: Instant Uttapam (using packaged flour)
Dinner: Mug and Roti