Creating nutritious and tasty lunches for kids can be a real challenge. When I was growing up, we didn’t focus much on high-protein diets, and our meals were often carb-heavy. However, as my son got more into sports, I realized the need for a change in our eating habits. I’m still learning, but I’ve taken small steps towards healthier cooking.
Last year, I discovered soya chunks, and my kids loved them. That encouraged me to get creative, and that’s how the Soya Chunks Pulav with Coconut Milk came to be.
My usual pulavs and biryanis needed something new, so I decided to add coconut milk. The result was a creamy and delicious Soya Chunks Pulav that my kids can’t get enough of.
What’s great about this recipe is that you can achieve fantastic flavors with just a few spices. Even with simple ingredients, this pulav satisfies both taste buds and nutritional needs.
Switching to a healthier menu doesn’t happen overnight. It’s all about taking small steps. Trying new ingredients, playing with flavors, and seeing the positive reactions from my kids keep me motivated. This Soya Chunks Pulav represents my commitment to providing nourishing meals that kids love.
Ingredients:
- 2 cups soya chunks, soaked in hot water
- Little ghee
- 1″ cinnamon
- 2 cardamoms
- 1 cup chopped onions
- 1 teaspoon fresh ginger-garlic paste
- 1 cup chopped carrots
- 1 cup green peas
- 1 teaspoon cumin powder
- A pinch of turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 and 1/2 cups washed basmati rice
- 1 can thick coconut milk
- 1/2 cup water
- 1/4 cup chopped coriander leaves (for garnish)
Method:
- Prepare Soya Chunks: Soak 2 cups of soya chunks in hot water.
- Tempering: Heat a little ghee in a pan. Add 1″ cinnamon and 2 cardamoms.
- Saute Aromatics: Add 1 cup of chopped onions and 1 teaspoon of fresh ginger-garlic paste. Fry for a few minutes until the onions are translucent.
- Add Vegetables and Soya Chunks: Add 1 cup of chopped carrots and 1 cup of green peas, followed by the soaked soya chunks.
- Spice it Up: Add 1 teaspoon of cumin powder, a pinch of turmeric, 1/2 teaspoon of chilli powder, 1/2 teaspoon of garam masala, and salt to taste. Mix everything well.
- Incorporate Rice: Add 1 and 1/2 cups of washed basmati rice. Fry everything for a few minutes.
- Moisture and Cooking: Pour in one can of thick coconut milk and another half cup of water. Cook until done. If using an Instant Pot, manual 3 minutes is sufficient.
- Fluff and Garnish: When done, fluff the pulao with a fork. Garnish with 1/4 cup of chopped coriander leaves.
- Serve Hot: Your Soya Chunks and Vegetable Pulao is ready to be served hot. Enjoy this flavorful and nutritious dish!
Note: Adjust spice levels and salt according to your preference. This recipe is suitable for both stove-top and Instant Pot cooking methods.
Serves :3-4 Preparation time : 30mins
Masoor Ambat is a dish that holds a special place in my heart—a comforting Konkani gravy that brings back memories of home-cooked meals and family gatherings. In North Kanara, where coconut trees grow in abundance, coconut paste is a key ingredient in many traditional dishes, lending them a rich, creamy texture and a distinct coastal flavor.
This version of ambat, made with whole masoor (brown lentils), is one of our absolute favorites. The earthy taste of the lentils blends beautifully with the mild sweetness of coconut, while the simple seasoning of just a couple of spices keeps the flavors clean and wholesome. But what truly takes this dish to the next level is the finishing touch—golden, caramelized onions fried to perfection, adding a layer of depth and aroma that makes it absolutely irresistible.
It’s a simple yet hearty dish, perfect to enjoy with a bowl of hot rice. If you haven’t tried it yet, I highly recommend giving it a go. I’d love to hear how you like it! Also try the masoor bhaji recipe which has garam masalas.
Ingredients: 1 cup whole masoor 1 cup chopped onions 1/2 cup fresh/frozen coconut 4 red chillies 1 tea spn coriander seeds A pinch of turmeric A small piece of tamarind Oil Salt
Method: Wash the masoor thoroughly a few times until the water runs clear. In a pressure cooker, add the washed masoor, turmeric, and half of the chopped onions. Cook until the lentils are soft (about 3-4 whistles). I usually use boiling water while cooking, as it helps speed up the process. Heat a little oil in a pan and add coriander seeds. Once fragrant, turn off the heat and add red chilies—this slight roasting helps crisp them up, making grinding easier. Blend the roasted coriander and chilies with coconut and tamarind, adding water as needed, to form a smooth paste. Add the ground paste to the cooked masoor along with enough water to achieve the desired gravy consistency. Add salt and let it simmer for a few minutes until the flavors meld together. Heat oil in a pan and fry the remaining onions until they turn golden brown. Pour the fried onions along with the oil over the gravy, mix well, and let it rest for a couple of minutes before serving. Enjoy this comforting masoor ambat with a bowl of hot rice!
Serves : 2-3 Preparation time : 15mins
