Ingredients	Quantity
Wheat soy flour	500g.
Water to knead the dough	250g. appx
Tofu (soy paneer)	60g.
Onion	10g.
Green chillies	10g.
Garam masala	10g.
Coriander leaves	6oml.
Salt	To Taste
Soy refined oil

Method:

Knead Wheat soya flour into a smooth dough. For filling, mix mashed tofu, finely chopped green chillies, onion and coriander leaves. Add salt and garam masala. Make stuffed paranthas and fry in soya refined oil. Serve hot with seasoned curd and pickles.

Ingredients	Quantity
Crushed Soybeans	100g (3/4 cup)
Baking soda	0.4g (1/4 tsp.)
Peeled diced potato	450g (2-1/2 cup)
Salt	to taste
Finely chopped onions	1tbsp.
Finely chopped pepper	1 tbsp
Soy oil	for shallow frying

Method:

Blanch the crushed soybeans for 10 minutes by dropping directly into 800 ml boiling water containing 0.05% sodium bicarbonate (0.4 g NaHCO3 ).

Add diced potato and salt to the partially cooked, crushed soybeans. Cook mixture on slow fire for an additional 15 minutes.

Grind to a heavy paste or dough using a hand grinder.

Mix the paste with finely chopped onion and green pepper.

Form into patties and shallow fry until brown on both sides.

Ingredients	Quantity
Soy Chunks	100g.
Refined flour	60g.
Corn flour	20g.
Salt	To Taste
White pepper powder	To Taste.
Garlic chopped	10g
Green chillies chopped	10g.
Soy sauce	10g.
Ajinomoto	5g
Corn floor	10g
Soy refined oil	10ml
Soy refined oil	For deep fry

Method:

Soak Soy chunks in water for 15 minutes. Squeeze out excess water. Cool nicely. Coat Soy chunks with refined flour and corn flour. Adjust salt and white pepper powder. Deep fry in moderate hot oil until lightly browned. Remove, keep aside. Now heat oil in a bowl, add garlic and green chilies, stir for a few moments, then add soy sauce, cook again for a minute, add water and bring to boil. Dissolve corn flour in a little water, add this to bowl to make a medium thick. Add deep fried soy chunks. Bring to a boil. Serve Hot.

Ingredients	Quantity
Soy grits (from cotyledons)	1 cup.
Chopped onions	2tbsp.
Tomatoes,chopped	2.
Chili powder	1tsp
Curry powder	1tsp.
Turmeric powder	1/4 tsp
Celery, chopped	1 inch stalk.
Cooking oil	1tbsp.
Salt	2tsp
Water	3-1/2 cups
NaHCO3	0.72 g (1/2 tsp.)

Method:

Boil the water plus NaHCO3 and add soy grits.

Boil (blanch) for 30 minutes.

After 15 minutes and in a separate pan, heat the oil, add onions and celery. Fry until the onions get brown.

Add tomatoes and continue frying for 1-2 minutes.

Heat soy grits and tomato garnish to boiling and combine. Mix thoroughly and serve.

Ingredients	Quantity
Whole soy bean	500g.
Urad dal	60g.
Green chillies	10g.
Coriander leaves	10g.
Salt to taste	to taste.
Cumin seeds	5g
Curd	800ml.
Soy refined oil	for deep frying

Method:

Soak soybeans and urad dal (black gram) overnight. Drain water and grind mixture into a coarse consistency. Add finely chopped green chillies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soy-refined oil till the baras till they turn golden brown. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Serve chilled.

Ingredients	Quantity
Cooked and coarsely grind soybean	4 Cups.
Powder garlic (or fresh minced)	1 tsp.
Salt	to taste.
Black pepper	1tsp.
Green onion, onion, parsley	3 tbsp.each, chopped
Water	2 Cups
All purpose flour	1 Cup.
Baking powder	1tbsp.
Oil (for frying)	(for frying)

Method:

Mix all ingredients. Heat the oil and fry by teaspoonfuls.

Ingredients	Quantity
Basmati rice	350g.
Soy nuggets	150g.
Onion	115g.
Shelled greenpeas	60g.
Coriander powder	15g.
Ginger paste	10g.
Red chilli powder	10g.
Garam masala	10g.
Cumin seeds	5g.
Turmeric powder	5g.
Water (double the quantity of rice)	4 Cups
Soy refined oil	30ml
salt	to taste

Method:

Wash rice and soak for an hour. Drain the water just before cooking. Soak the nuggets in warm water till they soften. Chop onions and ginger to thin slices. Heat soya refined oil in a thick-bottomed pan add cumin seeds, ginger and onions, allowing enough time for individual ingredients to turn brown. Add onions and saute till they turn pink. Mix in rice and fry for 2-3 minutes. Add salt and the remaining spices, except garam masala. Add nuggets and peas. Fry for 2 minutes. Add water and bring to boil. Lower heat to medium low, stir the pulao and cover. It will take 10 – 15 minutes to cook. Add garam masala. Serve warm with seasoned curd and pickle.

Ingredients	Quantity
Tofu (soy paneer)	150g.
Pineapple	60g.
Cucumber	60g.
Tomato	40g.
Green chillies
Salt	To taste
Chaat masala	10g.
Black pepper powder	5g.
Coriander leaves	for garnishing

Method:

Cut tofu, pineapple, cucumber and tomato into tiny cubes. Finely chop onion and green chillies. Mix together in a large bowl. Sprinkle rock salt, chaat masala and black pepper powder. Toss well. Garnish with coriander leaves. Serve chilled.

Ingredients	Quantity
Shelled green peas	200g.
Soya nuggets	100g.
Onion paste	100g.
Tomato grated	60g.
Ginger paste	15g.
Red chilli powder	10g.
Garam masala	10g.
Cumin seeds	5g.
Turmeric powder	5g.
Coriander powder	5g.
Soy refined oil	30ml.

Method:

Lightly fry the soya nuggets in 10 ml soya refined oil. Soak in warm water till they soften. Heat the remaining oil in a pressure cooker. Add cumin seeds. When they start spluttering, add ginger, garlic and onions one by one. Saute for 2-3 minutes. Add the grated tomatoes. Sprinkle turmeric powder and salt. Add the remaining spices except garam masala and stir for a few seconds. Add water and let the gravy simmer to get the desired consistency. Add the nuggets and peas. Cover and cook till the peas become soft. Do not pressure cook. Sprinkle garam masala. Serve hot with chappaties or boiled rice.

Ingredients	Quantity
Whole Soybeans	150g.
Water	100g.
Onion	80g.
Tomato	40g.
Garlic	20g.
Red chilli powder	10g.
Green chillies	5g.
Turmeric powder	5g.
Chaat masala	5g.
Soy refined oil	30ml.
Salt	to taste

Method:

Wash and soak the soyabeans overnight. Pressure cook for 10 minutes. Finely chop ginger, garlic tomato, onion and green chillies. Heat soya refined oil in a thick bottomed pan. Add ginger and garlic. After they turn golden brown, add onion and saute till light brown. Add diced tomatoes to this mixture and stir till it leaves the sides of the pan. Add green chillies, salt, turmeric and red chilli powder followed by boiled beans and saute for two minutes. Add 2 cups of water and simmer for 5-10 minutes. Sprinkle chaat masala. Serve hot.