Tag Archives: side dish for lunch

Soya Chunks Roast with Eastern Beef Ularthu Masala

Standard

When it comes to Eastern Beef Ularthu Masala, people think we can only prepare Beef Ularthu Masala, but we forget about the flavor, texture and colour of the masala. Yes, we can prepare a vegetarian dish with the non-veg masala, and so is Eastern Beef Ularthu Masala. I have used Soya chunks/Meal maker for this recipe, you can also use cauliflower, baby potato and radish.

Soya chunks Roast is one such recipe, derived from Eastern Beef ularthu Masala. This goes out well as a side dish for lunch and dinner. It just takes 10 mins for the preparation and cooking.

Health benefits of Soya Chunks / Meal Maker – Soya chunks is rich in protein, reduces cholesterol, helps in digestion, also it reduces the risk of osteoporosis.

Note: I have used small Soya chunks, if you are using big ones, after soaking, squeeze the water, chop them into pieces and boil or pressure-cook them. Let me share the recipe…

Soya Chunks Roast with Eastern Beef Ularthu Masala

Soya Chunks Roast with Eastern Beef Ularthu Masala

Ingredients:

  • Soya Chunks – 1 ½ cups
  • Eastern Beef ullarthu Masala – 2 tsp
  • Grated coconut – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ½ tsp
  • Curry leaves – a sprig
  • Coconut oil – 1 tbsp
  • Red chilli powder – ¾ tsp (optional)
  • Salt

Making of Soya chunks / Meal Maker Fry –

Preparation:

  • Soak soya chunks in water for 20 min, boil or pressure-cook for 3 whistles. Remove the lid when the pressure releases and drain water, reserve ½ cup of water for the later use.
  • Heat oil in a kadai, add in the mustard seeds, split black gram, curry leaves, and wait until they crackle.
  • Add the soya chunks, followed by EASTERN beef ullarthu masala, salt along with red chilli powder (only when you need spicier).
  • Pour ½ cup of the reserved water and cook for 5 mins.
  • Add grated coconut, when it becomes dry and cook for another 5 mins.
  • Remove from fire, once it becomes dry.

Serve hot with any variety rice or steamed rice and sambar.

 

Masala Prawns

Standard

Masala Prawns is a dry dish, where the prawns get coated in masala. The masala used here is with the fresh ingredients, which I dry roasted and grounded to a coarse powder. The freshness, color, aroma and flavor of the dish would finger licking. Not only elder people even kids would like to have this dish. Let us move on to the recipe…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Prawn Masala

Prawn Masala

Ingredients:

  • Prawns – ½ kg
  • Ginger – 1″ inch stick
  • Garlic – 5 cloves
  • Onions – 2 nos (medium sized)
  • For masala:
    • Cumin seeds – 2 tsp
    • Coriander seeds – 2 tbsp
    • Red chilies – 4 nos
    • Black pepper – 1 tsp
    • Fennel seeds – 1 ½ tsp
    • Cinnamon – 1” inch stick (1 no)
    • Fenugreek seeds – ¼ tsp
    • Cloves – 5 nos
    • Star anise – 1 no
    • Curry leaves – 1 sprig
  • Curry leaves – 1 sprig
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste
  • Coconut Oil – 2 tbsp

Preparation:

  • Clean the prawns and keep it aside.
  • Peel, chop the onions and crush it or grind it coarsely and keep it aside.
  • Peel and crush ginger and garlic, keep it aside.
  • Dry roast all the ingredients given under for masala (cumin seeds, coriander seeds, red chilies, black pepper, fennel seeds, cinnamon, fenugreek, cloves, star anise and a sprig of curry leaves), until it turns golden brown or a perfect aroma fills the room.
  • Transfer it to a plate, keep it aside and wait until it comes to room temperature.
  • Grind it to a coarse or fine powder, spread it in a plate, bring it to room temperature and store it in an air-tight container.
  • Heat a tbsp. of oil in a kadai, add in the mustard seeds along with a sprig of curry leaves. Cook until it starts crackling.
  • Add in the coarsely grounded onions along with ginger-garlic paste and cook until they turn golden brown.
  • Add in the turmeric powder and a tsp of grounded of grounded masala, cook until the raw smell goes off.
  • Add in the prawns along with 2 tsp of grounded masala and salt. Cook for 5 mins, sprinkle little water, cover with the lid and wait until it gets cooked.
  • Remove the lid once in 2 mins, give a stir and continue cooking until the prawn becomes dry.
  • Cook on low flame, until the masala becomes dry and gets coated to the prawns.
  • Garnish with little and finely chopped coriander leaves.

Serve hot. Goes out well with steamed rice and veg curry or with variety rice. Excellent with sambar sadam/rice and curd rice/thayir sadam.

Radish Fry

Standard

I have shared many veggies recipes, but I shared only one radish recipe (Mooli paratha), up to now. Usually I use radish for sambar, this is the first time I have tried radish for a side dish.

Radish roast was very simple, easy and needs very few ingredients to prepare. This was delicious and now I prepare it very often. Let us move on to the recipe…

Do check out my other veg recipes in this link: https://madraasi.com/main-course/vegetarian/. As of Friday, Iam taking this to Fiesta Friday #101 hosted by Angie@thenovicegarderner.

Radish Fry

Radish Fry

Ingredients:

  • Radish – 3 nos (medium size)
  • Onions – 2 nos (medium size)
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Fennel seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel – Poppy seeds powder – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Peel and chop the onions.
  • Peel and thinly slice the radish (round shape).
  • For fennel and poppy seeds powder: Grind the fennel and poppy seeds to fine powder and keep it aside.
  • Pressure-cook the radish for 1 whistle (it should be boiled but not to mashing consistency).
  • Heat oil in a kadai, add in the mustard, cumin, fennel seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the thinly sliced radish along with turmeric, chili, cumin, fennel-poppy seeds powder along with little salt.
  • Cook until the radish gets induced well with the masala powders and start turning golden brown.

Serve hot for lunch as side dish.