Hot And Sweet Soya Recipes

Steps:

• Combine the sugar, light and dark soy sauces, water, and oil in a small saucepan. If using canola oil, add a dash of sesame oil. Bring to a boil over medium heat, stir to make sure the sugar has dissolved, then remove from the heat. Transfer to a heatproof bowl and set aside to cool completely before using. The sauce can be prepared up to 2 days in advance, covered, and left at room temperature.

Steps:

• Soak the soya chunks in warm salted water for 30 minutes.
• Squeeze, wash and drain.
• Marinate the soya chunks in the ginger-garlic paste and yogurt marinade for 20 minutes.
• Heat 1 tbsp.
• of oil in a pot.
• Saute the marinated soya chunks until all the liquid dries up.
• Keep it aside.
• Heat 3 tbsps.
• of oil in the same pot.
• Add onions and fry until golden brown.
• Lower flame, add turmeric, red chilli and garam masala powders.
• Fry for 30 seconds.
• Add the tomatoes and green chillies.
• Cook until it turns mushy with the lid on.
• Add the soya chunks and salt.
• Mix well and cook covered for 15 minutes on low flame.
• Add the apricot jam and cook for 1 minute.
• Sprinkle a pinch of garam masala powder.
• Garnish with corriander leaves and fried onions.
• Serve hot with chappatis (Indian flatbreads) or white bread or puris for a complete meal!

Steps:

• Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
• Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.