Cook Share and Feast

Soy chunks are called “Soya Meat” in Sri Lanka.  These soy chunks come in different sizes and color.  Some are darker and others are lighter in color.  Size also varies form small bead size to big as a marble size.   For the frying, the bigger soy chunks should be used.  I used the biggest one available in Sri Lankan stores.    The soy chunks should be soaked in hot water for about 10 minutes.  If its longer than that, when fried they will be soft and chewy.  But if its not soaked or soaked only for a few minutes, they will be quite crispy and hard. 

Soy chunks are high in protein and can be used in many dishes.  The most common dish cooked in Sri Lanka is the soy meat curry.  They can also be mixed in pulavs.

Ingredients

• 1 cup dried soy chunks (use the big ones)

• Hot water to soak soy chunks
• ¼ teaspoon salt
• ¼ teaspoon Sri Lankan chili powder
• 3 – 4 tablespoons sesame seed oil (Indian/Sri Lankan one)

Method

• Soak soy chunks in hot water for about 10 – 15 minutes 
• After soaking squeeze water completely
• Add chili powder, salt and mix well and leave for about 5 – 6 minutes
• Heat oil in a skillet/kadai and shallow fry until soy chunks are golden and crisply

Ingredients

• 1 medium snake gourd (yields 1½ cups)
• 2 teaspoons canola oil
• ¼ teaspoon mustard seed
• ¾ cup chopped red onion
• 1 strand curry leaves
• 2 teaspoons shredded unsweetened coconut
• ¼ teaspoon Sri Lankan chili powder
• ¼ teaspoon ghee (clarified butter)
• Salt to taste

Method

• Slit snake gourd length wise and remove the seeds
• Slit each half into 3 and then chop them into very small pieces (about ½ inch or less)
• Heat a steamer and steam snake gourd until soft and cooked, about 15 minutes
• In a skillet add canola oil and add mustard seeds
• Once the mustard seed start splattering, add onion and fry until golden brown
• Add curry leaves and fry for about a minute
• Add cooked snake gourd and coconut to the skillet and mix well
• Add salt, chili powder to the skillet and fry for about 5 minutes in low flame
• Add ghee to the snake gourd and fry for another 2 – 3 minutes

Yields: 2 servings as a side dish

Ingredients

• Leaves of one bunch beets (for me about 8 oz leaves with tender stems)
• ¼ teaspoon chili powder
• Salt to taste
• 1 – 2 teaspoons unsweetened shredded coconut
• 1 tablespoon canola oil
• ½ cup chopped red onion
• 2 – 3 dried red chilies broken into 2 – 3 pieces

Method

• Wash beet leaves thoroughly and shred them into very small pieces

• Add the shredded to a skillet and add salt and chili powder and cover and cook for about 10 minutes or until all the water is evaporated (don’t add any extra water since the water released from the leaves is enough for cooking.  Also adding water will make this dish soggy)
• Add coconut and fry for another 2 – 3 minutes
• In another skillet add oil and fry onion until golden brown.
• Add red chilies and fry for another minute or two
• Add cooked beet leaves and mix well and fry for about 4 – 5 minutes on low flame
• Serve with rice

Yields: 2 side dishes

• 4 cups green cabbage finely shredded
• ¼ cup water
• ½ teaspoon chili powder
• 1 tablespoon unsweetened shredded coconut
• Salt to taste
• 1 cup finely chopped onion
• ¼ teaspoon mustard seed
• 1 tablespoon sesame seed oil
• 2 -3 dried red chilies broken into 2 to 3 pieces
• 1 strand curry leaves

Method

• Add chopped cabbage, salt, chili powder and water in a shallow saucepan and cook for about 12 – 15 minutes or until all the water evaporates
• Add shredded coconut and cook for another 1 minute
• Keep aside
• In a skillet add sesame seed oil and add mustard seeds
• When the mustard seed start splattering add chopped onion and fry until golden brown
• Add dried red chilies, curry leaves and fry for another one or two minutes
• Add cooked cabbage to this onion mixture and fry for another minute or two
• Serve with warm rice

Yields: 2 – 3 side dishes