Mom’s speciality vegetarian style…

When Jyoti announced her Mother Day Special Event, My immediate reaction was – I can send all of my posts to this event. My whole blog is dedicated to single person who is not only my inspiration to cook but also to eat.

My Mom is a working woman but still she prepares (even now) Heavy Breakfast; All chapattis + chutney + koshimbir + sabzi for our lunch box and for dinner chapatis + rice + dal + chutney +koshimbir + sabzi. If this is not enough as soon as she used to return from work my first question used to be – “Momma khayla kay ?? ”; Entered fast track evening snacks for us. Thanks to her my tummy grumbles even now as soon as Clock turns 5.00 p.m. Unbelievable naah …. I’m Superwoman's Daughter!!

There was not a single occasion when Mom asked me to enter kitchen with a pretext of learning cooking, so I’ve learned her recipes mostly from Phone when I started staying away. Yeah I’m a Pampered Child that way, and I’m quite proud of it!!

With a gun point on my forehead if I’ve to select a single recipe of my Mom – that has to be Kheema – yeah she does prepare world’s Best Kheema.. infact she is quite famous among my relatives as Khema Specialist ;)

Now married to a Pure Vegetarian created this conflict that I can’t try my Moms specialty; but we do have solution to all -- I tried the same version with Soya Kheema – Trust me Guys – this is the exact Replica of my favourite dish.

P.S : For non-vegetarians the Minced Soya chunks can be easily replaced by Minced Meat.

 

Vegetarian Soya Chunk Kheema

You Need:

• Soya Chunks: About 20
• Green Chillies: 3-4 medium
• Garlic: 3-4 cloves
• Ginger: 1/2 inch 
• Onion: 2 medium – finely minced
• Tomato: 1- finely minced
• Turmeric Powder: 1tsp
• Malvani Masala \ Garam Masala: 1tbsp
• Bay Leaf: 2
• Cardamom: 1
• Coconut: About 3-5 tbsp (preferable dry coconut) – grated
• Cinnamon stick: 1/2 inch
• Black Pepper corns: 7-8
• Cloves: 2
• Coriander Seeds: 4-5 tbsp
• Poppy Seeds: 2-3 tbsp
• Tamarind Paste: 2-3 tbsp
• Coriander Leaves: for garnishing
• Lemon Juice
• Oil for tempering
• Salt to taste

You Do:

1. Add soya Chunks to sufficient boiling water and let it boil for about four minutes, then let it cool.
2. Grind the RED ingredients.
3. Mince the Soya chunks through food processor or hand grinder. Mix the above grinded stuff along with some salt and soya kheema.
4. Pressure cook this mix for 2 whistles and then let it cool.
5. Till this time Roast the BLUE ingredients (except tamarind paste).Grind the roasted ingredients to rough powder.
6. Add the tamarind paste to this and make a smooth paste – Vatan.
7. Heat Oil in Kadai; Add Bay leaf and cardamom let it splutter then add the minced onion, sauté till it caramelizes.
8. Add tomatoes and sauté till oil separates distinctly.
9. Add pressure cooked soya kheema mix along with vatan – the grinded paste to this.
10. Follow this with salt as required + Malvani Masala + turmeric powder.
11. Cover and let it cook till kheema is soft and done.

Done ! Garnish with Coriander Leaves and use lemon juice before serving. This goes off well with Paav or even Rice and Solkadi.

I loved this cos it gave the same taste as the original one while The Foodie relished the spicy vegetarian mince; which he found quite different from usual special Sunday Lunches :D

Happy Mothers Day .. Momma … Love you !!! Muuah !!

My favourite also goes to one more Mother’s Day special Event - Shabitha's Celebrating Mom.. and also to PJ’s Think Spice – think Tamarind originally started by Sunita.