Tandoori Spiced Soy Chunk Bowl Recipe

About this recipe

A flavorful and protein-packed dinner featuring tandoori-spiced soy chunks paired with fragrant jeera rice and a refreshing cucumber-tomato salad.

Ingredients

• 80 g Soya Chunks
• 250 g Cucumber
• - Tomato Ketchup
• 250 ml Lemon Juice Concentrate
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• Pcs Droetker Tandoori Masala
• 1 kg Rice
• 400 g Curd
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes until they soften, then drain and squeeze out excess water.
2. 2. In a bowl, mix ginger-garlic paste, tandoori masala, turmeric, lemon juice, and a pinch of salt to create the marinade.
3. 3. Coat the soy chunks with the marinade and let them sit for 10 minutes to absorb the flavors.
4. 4. Heat oil in a pan, add cumin seeds, and sauté until fragrant before adding the marinated soy chunks.
5. 5. Cook the soy chunks on medium heat, stirring occasionally, until they are golden and slightly crispy.
6. 6. Wash the rice thoroughly, then cook it with 200 ml water, cumin seeds, and a pinch of salt until fluffy.
7. 7. Dice cucumber and tomato into small cubes, then mix them with curd (optional), lemon juice, and a pinch of salt for the salad.
8. 8. Plate the jeera rice, top with the tandoori spiced soy chunks, and serve alongside the cucumber-tomato salad.
9. 9. Garnish with fresh coriander leaves if desired before serving.