Despite these wondrous health benefits,we hardly find it in our plates on a daily basis. Soya Chunks is tasteless and has a tendency to absorb any flavour that it is cooked with so it can be molded into any texture to push one's culinary boundaries.

• Soak the soya Chunks in hot water for 10 to 15 minutes. Drain and squeeze out the water and roughly grind so that it looks like keema.

• Heat oil in a pressure cooker. Once hot, add the cumin seeds, bay leaf, green cardamom, black cardamom, whole red chillies and Cinnamon. Saute till u get a aromatic smell.

• Add the finely sliced onions and saute till it becomes golden brown in colour. 

• Add the ginger garlic paste and saute till the raw smell of the masala goes away.

• Add the finely chopped tomatoes and cook till the tomatoes become soft and pulpy and oil comes out of the masala. 

• Add turmeric powder, chilli powder, coriander powder and salt and saute for 1 more minute till the masala blends in perfectly.

• Now add the grated cauliflower, carrots , beans, soya keema  and saute on medium heat for 1 to 2 minutes. Add 2 cups of water and cook on medium flame till all the water evaporates and the gravy becomes brown .

• Adjust the salt and add the green peas , put 1/ 2 cup of water and pressure cook on medium heat till you have one whistle on your pressure cooker. Switch off the gas and let it cool.

• Garnish with fresh coriander leaves and serve hot with Roti .

 INGREDIENTS:

1 cup Besan or gram flour

11/2 tbsp of semolina

2 tbsp sugar

1/2 inch ginger

4 green chillies

1 bunch Coriander leaves

1 bunch mint leaves

1 tsp lemon juice

 3/4 to 1 cup water

1 sachet fruit salt

oil for greasing

1 tbsp coconut for decoration

salt

For Tempering:

1 tsp mustard

1 tsp chopped green chillies/ red chillies

2 - 3 curry leaves


 HOW TO DO IT:

• Make a smooth paste of  ginger, green chillies,coriander and mint leaves. Keep it aside.

• Sieve 1 cup of  Besan so that no lumps are found.Now add 11/2 tbsp of semolina, salt, coriander, mint , ginger, green chilli paste, 1 tsp of lemon juice and make a smooth batter with 3/4 cup of water .The consistency of the batter should neither be stiff nor runny. 

• Now put the steamer or Dhokla maker with water for boiling.  Grease a dhokla plate or any plate with a fender to be put inside the steamer for steaming. Once the water starts boiling , then add fruit salt to the batter and stir vigorously in one direction. you will immediately notice that the batter has started rising. Immediately pour the batter on the greased tray. 

• Steam the Dhokla  in the steamer for 5 to 7 minutes.Insert a knife  to check, if it comes out clean, then it is is ready. Keep in the steamer for 5 minutes more before taking it out.let it cool completely and then turn it upside down onto a plate.

• With the help of a knife . cut the dhokla into square pieces.

• Heat 1 tbsp of oil in a pan. once heated, put mustard seeds, green chillies, curry leaves and pour over the dhokla immediately.

•  If you like you can add 2 tbsp of sugar and 1/2 cup water to the tadka and pour over the dhokla to make it moist. The dhokla will immediately absorb the water.Serve with chutney of your choice.

INGREDIENTS:

25 nos of cashew nuts 
2 nos of medium carrot cut into cubes
2 nos of medium potato cut into cubes
1/2 cup cauliflower florets 
15 to 20 nos of french beans cut into small pieces
1/2 cup green peas
1 onion finely chopped
2 medium tomatoes finely chopped
 2 nos green chilies slit
1 tsp ginger garlic paste
1 bunch fresh coriander leaves finely chopped
1/2 tsp dry fenugreek leaves
1/2 tsp red chilli powder
1/4 tsp of turmeric powder
3/4 tsp of coriander powder
1/4 tsp of garam masala
1 bay leaf
1/2 inch cinnamon stick
2 nos of green cardamom
2 nos of cloves
2 strands of mace
a pinch of nutmeg powder
2 tbsp of  butter
3 to 4 tbsp of cream
1 tsp sugar
salt 

• Soak the cashew nuts in warm water for 30 minutes. Drain and make a fine paste of the cashew nuts. Keep it aside.

• Steam all the vegetables in a steamer . If u like u can fry the vegetables. Since this dish is very rich I have avoided the frying part and steamed the vegetables. Make sure that they are not overcooked.

• Heat butter in a Handi, if you do not have a Handi you can use the regular pan also.

• Now add the Bay leaf, green cardamom, mace, cinnamon stick and the cloves to the butter and saute for a few seconds .

• Add the finely chopped onions and fry till it turns golden brown in color.Add the ginger garlic paste and saute till the raw smells of the paste disappears.

• Add the chopped tomatoes and coriander leaves and saute till the tomatoes becomes soft and oil; started to come out of the sides of the Handi.

• Add Turmeric powder, Red Chilli powder and Coriander powder and give it a quick stir.

• Now add the cashew paste along with 1 tsp of sugar and keep stirring  till oil comes out of the sides.

• Now add 1/2 cup of water, salt  and give it  a boil. Add the slit green chillies  and let it simmer on low flame for 4 to 5 minutes. 

• Add  the steamed vegetables into the gravy .Stir  well and simmer the vegetables in the gravy for 2 to 3 minutes more. Once the gravy thickens , add a pinch of nutmeg powder.

• Add crushed fenugreek leaves and garam masala powder to the gravy.

• Finally add the cream , stir well and take away from the heat.

• Serve hot with Roti, Paratha or Naan of your choice.