Soy sauce

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to dark, and thick to light. It is made from soya beans and involves a lengthy process that can take years: soya beans are cleaned and soaked, then steamed, mixed with a yeast culture and wheat flour before being fermented for up to two years and then filtered and bottled.

Chinese Soy Sauce 

There are three types of Chinese soy sauces available. Light soy sauce is from the initial extraction and is light coloured with a delicate but salty flavour. Dark soy sauce has been left to mature longer and has had caramel added to it. It is sweeter and darker than the light variety with a knock-out aroma. Regular soy sauce is a mix of light and dark and a good everyday condiment.

Japanese Soy Sauce 

Distinctly different from Chinese soy sauce so it is best to use specifically Japanese soy sauce when cooking Japanese dishes. Usukuchi is light and less salty than Chinese light soy sauce. Tamari is dark, thick, less salty yet still strong in flavour and Shoyu is aged for up to two years with a full flavour.

Soya Masti

 

Soya Masti


Preparation Time: 4-5 HOURS MARINATION TIME
Cooking Time: 30 MIN.


Ingredients

1 packet of soya chunks (nuggets)
2 1/2 cups curds (dahi)
9 cloves garlic (lehsun)
2 1/2 inch ginger (adrak)
1/2 bowl mint leaves (phudina)
3 to 4 green chillies
3 tsp garam masala
2 tbsp oil
3 tsp each coriander (dhania) powder and cumin seeds (jeera) powder
2 tsp dried mango powder (amchur)
1 1/2 tsp chilli powder
2 sliced onions
salt to taste
2 tbsp lemon juice

Method

Beat the curds in little water.grind garlic,ginger,pudina,green chillies,garam masala powder and salt to a fine paste.
Add this paste to the beaten curds and soak the entire soya chunks in this mixture.
Note that soya should not be washed or soaked in water before adding to the mixture of curds.keep this mixture aside for atleast 5 hours till the chunks soak the curds and the masalas.
After the marination is done, transfer the mixture to a closed container and take 4-5 whistles in the pressure cooker.
Now when ready to serve heat oil in a kadhai ,add the cut onion to it and stir it till golden brown.
Add the entire soya to this.
Do not throw the liquid from the soya container but empty it in the kadhai.
Let it cook for some time.
Now add the dry masalas like dhaniya jeera-powder,chilli powder and amchur powder.
Check the salt.
Check the consistancy of the liquid in the kadhai. if you prefer little thick gravy consistency,then trun off the gas or else keep stirring till the liquid has entirely dried up.
Turn off the gas and add lemon juice and garnish it with chopped onion and finely chopped fresh coriander.
Serve hot with masala rice and raita.