Soya chunks are a good alternative to meat for vegetarians. They are low calorie, rich in vitamin B and contain soya protein.
There is a special way of cooking them so they remain soft. They need to be soaked in water for a few hours and then boiled till they come to a boil with salt. Once they come to a boil, take them off the heat and put in a strainer and rinse them under the tap. Squeeze out all excess water carefully and now they are ready to be put into any gravy or grilled.
I went to an indian restaurant in my city to teach this recipe to the chefs. This is totally my creation.
INGREDIENTS:
2 cups of boiled soya chunks
1 cup of thick sour yogurt or greek yogurt or cream cheese (if using greek yogurt or cream cheese you will need to use some lemon juice)
1/2 ” inch piece ginger
4 cloves of garlic
1 tablespoon of Nitu Didi tandoori spice powder
1/2 teaspoon of kashmiri red chilli powder or paprika for the red color  or red food coloring( i used it in the restaurant BUT i would not use it at home) i prefer a natural coloring instead of this bright red color
juice of 1/2 lime
1/2 teaspoon of a good quality garam masala (to make an excellent garam masala CLICK HERE)
1/2 teaspoon of salt or to taste
a good sprinkle of chaat masala
METHOD:
Put the yogurt, ginger, garlic and lemon juice in the blender and blend into a paste. Add all the spices to this paste. The restaurant used a tandoori spice powder which was red in color , i prefer to use one without any added food coloring. This is totally upto you which tandoori spice powder you use. Add salt. Marinate the boiled and drained soya chunks in this mixture for 3-4 hours. Put them into skewers and grill them in a pan, or in a tandoor if you have one. Serve immediately.
This recipe has NO OIL AT ALL. If you like a glazed look you can brush the soya chunks with melted butter and then grill them.
NITU DIDI TIP:
I find that soya chunks need a lot of seasoning as they are insipid.

FOR JAIN RECIPES: Just omit the ginger and garlic

Nitu Chugani©