A power packed meal to replenish yourself and to feed your body especially after a hard day at work is not so impossible if you happen to have all the ingredients at home. It becomes even more easier if you make and have a meal plan in advance. But no matter what and how much ever you plan, there is always a possibility for something to happen that may throw a spanner in your works and that is where ready made spice powder come into the picture which can make your cooking and life to sail smoothly.
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Last month, I got a mail from Poonam, asking if I would like to sample the spices by Anisha Mistry. You must know that being a typical Indian, I hold spices very close to my heart and use a variety of them in my day to day cooking. She sent me the samples which came wonderfully packaged and the aroma of the fresh spices was so exotic.
To my delight, I found that the spices were in fact both in whole and powdered form. But both the packs were meant for Non Vegetarian food which did not stop me from trying them out as the main ingredients may differ but the spices are the same. So I adapted and used the spices in the Soya chunks curry which I often make and everyone loved it very much at home.
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I followed the instructions given at the back of the packet which was, heat oil in a pan and add the seed mix. when it sizzles, add tomato and the spice mix. Stir and simmer for 2 mins. Add water and simmer for 5 mins. I added soya chunks and sprouts and cooked for 10 mins on low flame (Else add meat of your choice and cook for 25-30 mins). Now Isn’t that easy to make? A side dish to go with rotis or rice in just minutes without a hassle.
According to my kids, this is the best side dish they had eaten using a ready made spice mix. The pack said the heat will be medium and it delivered exactly that. Neither fiery, nor bland but just perfect and the salt level was also spot on and I did not have to add any extra salt at all.
On the whole, these spice packs will be perfect for any new comer in to the kitchen be it a newly wed girl or a bachelor, they can enjoy Indian food without having to undergo any lengthy process of cooking in the kitchen and can have the food on the table in under ½ hour and enjoy it to their hearts content with the satisfaction that they had cooked up a sumptuous meal.
If you want to get the spices for yourself and use it in your cooking, all you have to do is contact Anisha directly at her website to order or to know more.
If you are going to make it with ingredients at home, do read on to see how I usually make.
Featured Video:
| Soya Chunks & Mung Beans Sprouts Curry |  |
Prep time: 5 mins | Cook time: 15 mins | Serves: 2 – 3
Ingredients:
- Soya chunks – ½ cup
- Mung Beans Sprouts – ¼ cup
- Onion - 1
- Tomato – 2
- Ginger Garlic paste – 1 tsp
- Cinnamon – 1 inch stick
- Cardamom – 2
- Cloves - 2
- Red chili powder – 1 tsp
- Coriander powder – 2 tsp
- Cumin powder – ½ tsp
- Garam Masala powder – 1 tsp
- Coriander leaves – 2 tbsp
- Salt – to taste
- Oil – 1 tbsp
Instructions:
1. Heat water in a saucepan and bring it to a bubbling boil. Take off stove and add the soya chunks to it and close with a lid and let it rest for 10-15 minutes. The chunks will absorb the water and puff up in size. Drain the water and squeeze out excess water from the chunks and keep it aside.
2. Heat a pan with 3 tsp oil, add cloves, cardamom, cinnamon and sauté till the aroma arises. Now add chopped onions and sauté till it turns translucent. Add the ginger garlic paste, and cook for 1 more minute. Take off fire and immediately add red chili powder, coriander powder, cumin powder and mix well. Let it cool and grind the mixture to a fine paste using little water.
3. Heat the remaining oil in the same pan, once hot add the ground paste, tomato, mung bean sprouts, ½ cup water, salt and mix well. Close with a lid and let it cook for 5-7 minutes over low flame for the raw smell to leave and the sprouts to get cooked.
4. Now add soya chunks, garam masala powder, mix well and let it cook for 2 more minutes over low flame.
5. Garnish with coriander leaves and serve hot either with rotis (flat breads) or rice.
Notes:
1. I used the small variety of soya chunks but if you are going to use big chunks, do not forget to chop them into smaller chunks after squeezing out the excess water.
This is off to Roshni's Cooking with Sprouts.
Did you make this recipe? Let me know!