Majha Soya Products - Eat Healthy Stay Lite
Majha Soya Products is a young company founded by a ‘not-so-young’ couple who believe that healthy food need not be boring and any less tasty than regular food.
It has been found that the Indian diet lacks largely in quality and quantity of protein. Even non-vegetarians do not consume the recommended amount of protein. It is only recently that Indians have become aware of the health benefits of soybean. Now Majha Soya Products brings to you the goodness of nutritious soybean in their delicious Majha Products range of soy products that are produced from high quality Himalayan soybean which is organically grown.
We, at Majha Soya Products, are committed to making nutritious food tasty and enjoyable. With our products it is now possible to combine health with taste. Our products bring you all the varied benefits of soybean and help you lead a longer and healthier life.
Benefits Of Soya
- Best source of protein Soybeans have 35-38% protein containing all 9 essential amino acids. The protein present in tofu and soymilk is the most balanced protein for human consumption.
- Lactose intolerance: Some children are born without the ability to produce enzyme lactase to digest the lactose we consume. People who are lactose intolerant to one degree or another, can replace dairy milk and its products with soymilk, tofu (soy paneer), soy curd, soy lassi, soy chhaach.
- Cholesterol and heart disease: Coronary heart disease is less prevalent in populations consuming soy food on a daily basis. Research shows that this is mainly due to the presence of fiber, omega 3 fatty acids and isoflavones in soy food.
- Cancer: Research has shown a link between soy consumption and reduced risk of certain types of cancer. Epidemiological studies have indicated that populations that regularly consume soyfoods have lower incidences of breast, colon and prostate cancers.
- Diabetes: Nutrition is an important factor in the treatment and control of diabetes. The use of soyfood for diabetes control was one of the first health benefits observed for soy. Foods which have a low glycemic index improve blood sugar control and blood lipid values in diabetics.
- Menopausal symptoms: There is a decrease in the production of estrogen with the onset of menopause. In menopausal women, who are producing little or no estrogen, isoflavones may produce enough estrogenic activity to relieve symptom. Soyfoods such as tofu and soymilk have isoflavone concentrations of 1.3 to 3.8 mg/gm.
- Osteoporosis: Osteoporosis causes bones to become porous and brittle due to loss of calcium and other minerals. This leads to loss of height and bone fracture. Worldwide 30-40 % of women and 13 % of men have risk of fracture due to osteoporosis. The isoflavones present in soyfoods reduce bone breakdown and stimulate bone mineralization, thus making bones stronger.
Our Products
Majha Soya Products brings you Majha Products tofu in 4 different varieties-each better than the rest:
- Majha Products Plain Tofu: The rich, creamy texture of our plain tofu and its delectable taste can, at any time, compete with dairy paneer (cottage cheese). Use it to make anything you like, be it shahi paneer, palak paneer, matar paneer, kadhai paneer, paneer parathas or koftas----the list is endless! Your family and guests will never be able to tell the difference!! And you’ll be happier serving them great-tasting, healthy food.
- Majha Products After 8 Tofu: As its name suggests, this variety of our tofu is an excellent accompaniment to hard drinks. It is salted and has carrots, ginger, coriander and some green chillies. Just cut it into cubes, sprinkle a little lemon juice and some chaat masala and it’s ready to serve. No cooking required! A bonus----your kids will love it too as a tasty snack
- Majha Products Masala Tofu: Unlike its name, masala tofu does not have masala. It is salted and has roasted and ground cumin (zeera) which imparts it its distinctive and delicious flavour and taste. You’ll relish it with tea or coffee.
- Majha Products Herbizza Tofu: This too is salted and is ready-to-eat. All you have to do is to cut it into cubes and serve. It has mixed herbs and a touch of garlic and tastes great with drinks or tea.
- Majha Products Soy Lassi: Made with soy curd and seasoned with cardamom, this thick lassi takes the heat away from the sizzling summer. It tastes as good as, if not better than, dairy lassi and incorporates all the health benefits of soy.
- Majha Products Soy Masala Chhaach: This is a refreshing, salted, low-calorie drink, seasoned with roasted cumin (zeera). It is loved by diabetics and those who prefer salt to sweet.
- Majha Products Soy Milk: This is the milk for the new generation-tasty, wholesome and healthy. It does not have the ‘soy smell’ at all-which most people do not like. It is unsweetened and unflavoured. So you can have it any way you like-either plain or with coffee etc. Better still, you can make any shake of your choice with it-mango, strawberry, pineapple-----------anything! It’ll taste great!
- Majha Products Soy Curd:This is made with Majha Products soy milk. Have it as curd or make raitas, kadhi etc with it.
- Majha Products Soy Cream Cheese: A yummy treat, this can be used as a sandwich spread. With parathas, it tastes just excellent! It contains some low-fat, pasteurized Amul dairy cream too.
- Majha Products Soy Dips: These, like the regular dips, make French fries, pakoras etc, tastier. But Majha Products soy dips are healthy – they have all the goodness of soy. Unlike the cream cheese, dips do not contain any dairy cream.
- Majha Products Soy Srikhand: Available as plain or with different fruits, it is a mouth-watering sweet dish. Just try it once and you’ll fall for it!
Reciepies
CHILLI TOFU
Ingredients Quantity Majha Products Tofu 500 gm Arrowroot 50 gm Maida 50 gm Onions 2 Capsicum 2 Ginger-garlic paste 1 tsp Green chillies (halved) 4 Soya sauce 2 tbsp Green chilli sauce to taste Salt to taste Black pepper to taste Ajinomoto 1/4 tsp Fresh coriander for garnishing
Method: Cut tofu into cubes. Keep aside. Sieve arrowroot & maida together. Add water & make a thin batter. Add ginger-garlic paste, salt & pepper to the batter. Mix well. Add tofu cubes. Mix so that they get evenly coated with the batter. Deep fry the coated tofu pieces in hot oil & on low flame till they are pink. Slice onions & capsicum thinly. Heat oil in a pan. Add the onions & capsicum. Stir fry till onions are golden. Add green chillies, soya sauce & ajinomoto. Add a little water. When it boils, add the fried tofu. When it starts boiling again, reduce the flame & cook for a minute. Cover & keep aside. It will absorb the remaining water. Garnish with chopped fresh coriander.
HARIYALI KABAB
Ingredients Quantity Majha Products Tofu 800 gm Pudina chutney 50 gm Garam masala 1 tsp Fresh cream 100 gm Kasuri methi 3 gm Chaat masala 1 tsp Salt to taste If you do'nt wish to use fresh cream, you can use soy curd instead. Hang the soy curd in a muslin cloth till all the water has drained out. Whip it with a spatula to make it smooth.
Method: Cut tofu into 2*1.5*1 inch pieces. Season with garam masala & keep aside. Mix cream (or hung soya curd) & pudina chutney. Marinate tofu in this mixture. Preheat oven to 300*F. Skewer the marinated tofu pieces. Roast in oven for 10 to 15 minutes. Remove. Garnish with powdered kasuri methi & chaat masala.
KADAI TOFU
Ingredients Quantity Majha Products Tofu 200 gm Capsicum 2 Onion-big 1 Garlic 5 cloves Tomato puree 4 tbsp Salt to taste Red chilli powder to taste Coriander powder 1/2 tsp Garam masala 1/2 tsp Kasuri methi 1 tsp Oil 2 tbsp
Method: Cut tofu and capsicum into long pieces. Keep aside. Chop the onions finely. Peel and crush the garlic cloves. Heat oil in a kadai. Add garlic. When it turns golden, add the onions. When the onions turn golden brown, add the tomato puree. Add salt, red chilli powder, coriander powder and garam masala. Cover and cook on low flame till dry. Add tofu, capsicum and 1/4 cup of water. Cook till the water is almost evaporated. Add kasuri methi, mix carefully and remove from flame. Garnish with chopped fresh coriander.
MAGHDI TOFU
Ingredients Quantity Majha Products Tofu 750 gm Onions-big 5 Tomatoes-big 4 Ginger-garlic paste 3/4 tsp Haldi 3/4 tsp Garam masala 1 1/2 tsp Red chilli powder 3/4 tsp Dhania powder 3/4 tsp Amchoor 1/2 tsp Salt to taste Oil 6 tbsp Milk 250 ml
Method: Unpack & wash the tofu. Cut into 1 cm pieces. Soak the tofu pieces in salted water for some time. Remove them from water & keep aside. Dice the onions. Chop the tomatoes finely. Heat the oil. Add onions. Stir fry till transparent. Add tomatoes. Cover & cook till tomatoes are done. Blend this masala in a mixie/blender while hot. Heat a little oil. Add this paste. Add all the dry ingredients. Cover & cook till masala is dry. Add 1/3 of the milk. Mix. Cover & cook. Add the remaining milk in 2 instalments. Cover & cook till thick gravy is ready. Add the tofu. Mix. Cover & cook for 1 minute. Remove from flame. Garnish with chopped green coriander.
OKARA UPMA
Ingredients Quantity Majha Products Okara 140 gm Suji 140 gm Peanuts 40 gm Frozen peas 50 gm Yellow moong daal 2 tsp Ginger 1” piece Green chillies 2-4 Mustard seeds 3/4 tsp Curry leaves 7-8 Oil 8 tbsp Water 500 ml Salt to taste Fresh coriander for garnishing
Method: Roast suji, stirring continuously, till pink. Keep aside. Roast okara. Keep aside. Stir fry peanuts in 1 tsp oil till light brown. Keep aside. Chop green chillies finely & cut ginger into thin, long pieces. Heat the oil. Add mustard seeds. When seeds stop sputtering, add the daal. When the daal starts turning pink, add ginger, green chillies & curry leaves. Stir fry for 1 minute. Add peas. Stir for a minute. Add peanuts. Add water & salt. Cover & heat. When the water starts boiling, lower the flame. Add okara. Stir. Immediately add suji. Stir for a minute till the water is absorbed. Garnish with chopped fresh coriander. Serve hot.
OKARA-SUJI HALWA
Ingredients Quantity Majha Products Okara 100 gm Suji 100 gm Sugar 150 gm Ghee 75 gm Water 600 ml Cardamoms 2-3
Method: Grind the cardamoms to a powder. Keep aside. Heat the ghee. Add the suji. Roast till it is pink. Add the okara. Roast it till it starts changing color. Add the sugar. Mix it quickly. Add the water. Mix it well. Add the cardamom powder. Cook, stirring continuously, till all the water is absorbed & the halwa leaves the sides of the pan. Serve hot.
PALAK KOFTAS
Ingredients Quantity Palak 1 kg Fresh coriander (chopped) 2 tbsp Green chillies (chopped) 1 tsp Majha Products Tofu 250 gm Maida or besan 3/4 cup Black pepper to taste Thick fresh cream (optional) 1/4 cup Oil For gravy : Onions -medium 2 Tomatoes 2 Ginger-garlic paste 1/2 tsp Khaskhas 1 tbsp Tejpatta 1 Cashews 40 gm Almonds 4-5 Zeera 1/2 tsp Coriander powder 1 tsp Red chilli powder 1/4 tsp Garam masala 1/2 tsp Salt to taste Water 1 cup Milk 1/2 cup
Method: For koftas : Cut & wash the palak. Boil it for 1 whistle in a pressure cooker. (do not add water). Open cooker immediately & cool the palak. Add maida & salt to it & make a smooth dough. Keep aside. Serve hot.
PALAK TOFU
Ingredients Quantity Majha Products Tofu 250 gm Palak 1 kg Zeera 1/2 tsp Garlic 5 cloves Onions-big 3 Tomatoes-big 2 Green chilli paste to taste Salt to taste Garam masala 1/2 tsp Fresh cream (optional) 4 tbsp Oil for deep frying
Method: Cut tofu into 1/2 ich cubes Deep fry lightly in hot oil (do not make them crisp). Keep aside. Chop the garlic. Keep aside. Chop the onions and blanch them in boiling water for 2-3 minutes. Strain them. Cool them slightly and grind into a fine paste. Keep aside. Remove stems, clean and wash the palak. Chop it very finely. Heat water in a saucepan. Add a little salt. When it starts boiling, add the chopped palak to it. Blanch palak for 2-3 minutes. Strain, cool a little and grind it to a fine paste. Heat 2 tbsp oil in a pan. Add zeera and garlic. Stir fry till garlic turns golden. Add onion paste and green chilli paste. Cook for 2 minutes. Add chopped tomatoes. Cover and cook for 3-4 minutes. Add palak paste (and salt if desired). Cook till the gravy starts boiling. Add fried tofu cubes and fresh cream. Cook on low flame till tofu becomes soft. Add garam masala. Mix. Cover immediately. Remove from flame. Garnish with tomatoes and a little cream.
SCRAMBLED TOFU
Ingredients Quantity Majha Products Tofu 200 gm Onions-big 1 Tomatoes-big 2 Ginger-garlic paste 3/4 tsp Salt to taste Red chilli powder to taste Haldi 1/2 tsp Subzi masala 3/4 tsp Oil
Method: Grate the tofu and keep it aside. Chop finely the onions and tomatoes. Heat oil in a pan. Add ginger-garlic paste and onions. Stir fry till onions are light brown. Add tomatoes, salt, haldi and red chilli powder. Cover and cook till tomatoes are soft. Add grated tofu. Mix. Add subzi masala (or garam masala). Mix. Cover and cook for 2 minutes. Do not uncover immediately.
SHAHI TOFU
Ingredients Quantity Majha Products Tofu 500 gm Fresh cream 125 gm Raisins 50 gm Cashews 75 gm Onions 375 gm Tomatoes 250 gm Zeera 1/2 tsp Haldi 1/2 tsp Red chilli powder 1/2 tsp Coriander powder 1 tsp Garam masala 1 tsp Curd 275 gm Degi mirch 1/2 tsp Maida 10 gm Tomato sauce 50 ml Color orange or tomato red 1/4 tsp Salt to taste Oil
Method: Unpack & wash the tofu. Cut into 1/2 cm thick triangles. Soak the tofu pieces in salted water for some time. Remove them from water & keep aside. Wash the raisins & soak them in water for some time. Fry the cashews & keep them aside. Whip the curd till it is smooth. Keep it aside. Grate the onions. Boil the tomatoes for 5-7 minutes. Peel them & blend in a mixie to make puree. Heat oil in a wide pan. Add zeera. Add onions & roast till they turn brown. Add salt, haldi, red chilli powder, dhania & garam masala. Mix well. Add the tomato puree & cook on low flame till the oil begins to separate. Now add curd & degi mirch & roast a bit more. In the meantime, roast the maida on low flame. Dissolve the color in 100 ml water (about 1/2 katori). Add this to the maida & cook on low flame till it thickens. Add this to the gravy. Add tomato sauce. Add the cream. Cook on low flame, stirring continuously, till it dissolves. Add the fried cashews & soaked raisins. To serve: Arrange the tofu pieces in a serving bowl. Heat the gravy & pour over the tofu. Garnish with cream & chopped fresh coriander.
SOY CURD KOFTAS
Ingredients Quantity Majha Products Soy Curd 500 gm Majha Products Tofu 150 gm Maida 3/4 cup Baking powder 1/4 tsp Cashews-chopped 1 tbsp Zeera 1 tsp Onions-medium 2 Tomatoes 200 gm Milk 1 cup Haldi 1/2 tsp Red chilli powder 1 tsp Garam masala 1 tsp Coriander powder 1 tsp Green chillies 4-5 Fresh coriander-chopped 1 tbsp Salt to taste Oil for frying
Method: Put the soy curd in a muslin cloth. Tie the four corners of the cloth & hang it to let the curd water drain out. When all the water has drained out, put the thick curd in a bowl. To this, add the baking powder & 2 tbsp maida. Keep aside. Grate the tofu. Add a little salt, red chilli powder, garam masala, chopped green chillies, coriander & cashews. Mix well. Keep aside. Apply a little oil on your hands. Make koftas with the thick curd, putting a little of the tofu mixture in the centre of each. Fry the koftas till golden brown. For the gravy: Grate the onions & tomatoes separately. Heat oil. Add zeera. Add grated onions & stir fry till brown. Add grated tomatoes. Cover & cook till the oil separates from the masala. Add the milk. Agian cover & cook till the oil separates. Add 1 1/2 – 2 cups water. Let it boil. Cover & cook for some time on low flame. To serve: Place the koftas in a serving bowl. Boil the gravy & pour over the koftas. Garnish with grated tofu & chopped fresh coriander.
TOFU KOFTAS
Ingredients Quantity For the koftas: Majha Products Tofu 100 gm Potato 1 Besan 3 tsp Raisins 1 tbsp Salt to taste Red chilli powder to taste Oil for frying For the gravy: Onions -big 3 Tomatoes-big 4 Ginger-garlic paste 2 tbsp Salt to taste Red chilli powder to taste Haldi 1/4 tsp Garam masala 3/4 tsp Coconut powder (optional) 2 tbsp Oil
Method: Dry roast the besan till it turns pink. Keep aside for it to cool. Grate the tofu. Wash and soak the raisins in water for 15 minutes. Keep aside. Boil, peel and mash the potatoes. Mix tofu, potatoes, roasted besan and all the other ingredients (except raisins) listed under koftas. Make balls, placing a raisin in the centre of each, with this mixture. Deep fry 2 at a time and keep aside. The gravy: Heat oil in a pan. Add chopped onions and ginger-garlic paste. Stir fry till onions are golden brown. Add chopped tomatoes. Cover and cook on low flame till tomatoes are soft. Remove from flame. Cool a little and grind into a smooth paste while still hot. Heat 1 tsp oil in a pan. Add the above paste, salt, haldi and red chilli powder. Cover and cook till the oil leaves the sides of the pan. Add a little water----enough to make a thick gravy. (you can also add a little milk). Cook, stirring occasionally, for 5 minutes. Add coconut powder and garam masala. Bring to a boil. Remove from heat. To serve: Arrange the koftas in a serving bowl. Boil the gravy and pour over the koftas. Garnish with chopped fresh coriander.
TOFU MALAI KOFTE
Ingredients Quantity Majha Products Tofu 500 gm Maida 4 tbsp Baking powder 1 tsp Raisins 50 gm Tomatoes 500 gm Onions-big 2 Ginger 1” piece Green chillies 4-5 Grated coconut 2 tbsp Khaskhas 1 “ Chironji 2 “ Zeera 1 tsp Red chilli powder 1 “ Salt to taste Oil 5 tbsp Fresh cream 150 gm Malai (cold & thick) 100 gm Fresh coriander for garnishing Oil for frying
Method: For koftas: Mash & knead tofu till smooth. Add salt, maida & baking powder. Kead well. Make balls, putting 1 raisin & a little malai in the centre. You can keep them round or roll them into oval or any desired shape. Deep fry the koftas & keep aside. For gravy: Cut tomatoes into quarters & put in a pan. Add a little water & boil. Grind & strain to remove seeds & peel. Tomato puree is ready. Make a fine paste with onions, ginger, green chillies, coconut powder, khaskhas, chironji & zeera. Heat 5 tbsp oil. Add the paste & roast till brown. Add red chilli powder & roast a bit more. Add tomato puree, cream & salt. Cook on low flame till gravy is thick. Keep aside. To serve: Place koftas in a serving dish. Heat the gravy. Pour over the koftas. Garnish with chopped fresh coriander.
HIGH-PROTEIN PARATHAS
Ingredients Quantity Majha Products Tofu 250 gm Majha Products Soy Flour 250 gm Wheat flour 250 gm Onions 60 gm Ginger-grated 1 tsp Green chillies 5 Fresh coriander to taste Salt to taste Garam masala 2 tsp Oil
Method: Mix both the flours and knead into a smooth dough. Cover with a damp cloth and keep aside. Grate the tofu. Chop the onions, green chillies and fresh coriander finely. Mix tofu, onions, ginger, green chillies and coriander. Add salt and garam masala and mix well. Divide the dough into approximately 15 portions. Roll out each portion into a small roti. Place 2 tbsp of the tofu mixture in the centre. Bring the edges together and press firmly. Roll out again . Shallow fry till both sides are golden brown. Serve hot with curd and mango pickle.
MIXED VEG-TOFU PARATHAS
Ingredients Quantity Tofu-grated 8 tbsp Wheat flour 250 gm Soy flour 250 gm Potatoes 2 Carrots 2 French beans-chopped 2 tbsp Onions-chopped 1 Ginger-grated 1 tsp Green chillies-chopped to taste Garam masala 1 tsp Lemon juice 1 tbsp Salt to taste Oil for shallow frying You can use only wheat flour if you don't have soy flour.
Method: Mix both the flours. Make a soft dough. Cover it with a damp cloth and keep it aside. For the filling: Peel and chop the potatoes, carrots and french beans. Boil or pressure cook them till soft. (you can also steam them till they are soft-----if you don't want them to lose their water-soluble vitamins and minerals) Mash all the vegetables. Heat 2 tbsp oil in a pan. Add onions, ginger and green chillies. Stir fry till onions are light brown. Add grated tofu, mashed vegetables, salt and garam masala. Mix well and cook for 5 minutes. Remove from heat. Add lemon juice. Mix well. Keep it aside. For the parathas: Divide the dough into approximately 15 portions. Roll out each portion into a small roti. Place 2 tbsp of the filling in the centre. Bring the edges together and press firmly. Roll out again . Shallow fry till both sides are golden brown.
TOFU PURIS
Ingredients Quantity Majha Products Tofu 125 gm Wheat flour 250 gm Green chillies-chopped to taste Ginger-grated 2 tsp Garam masala 1 tsp Coriander powder 1 tsp Salt to taste Oil for deep frying
Method: Grate the tofu. Mix tofu and all the other ingredients with the flour. Knead into a smooth and firm dough. Cover with a damp cloth and keep it aside for half an hour. Divide the dough into equal portions-----about 20. Roll out into puris. Deep fry till golden brown. Add about 100 gm of okara (while making the dough) to make the puris richer in protein.
TOFU TEHRI
Ingredients Quantity Majha Products Tofu 200 gm Basmati rice 350 gm Peas (shelled) 1/4 cup Carrots-diced finely 1/4 cup Potato-diced small 1 big Green chillies to taste Onions 2 Ginger-garlic paste 2 tsp Zeera 1 tsp Haldi 1/4 tsp Red chilli powder to taste Coriander powder 1 tsp Garam masala 1 tsp Salt to taste Ghee 3 tbsp Fresh coriander for garnishing
Method: Wash and soak rice for 1 hour. Cut the tofu into small cubes. Deep fry them in hot oil (do not make them crisp) and keep aside. Chop onions into thin slices. Slit green chillies longitudinally. Heat ghee in a thick-bottomed pan. Add zeera. When it turns brown, add onions. When onions turn translucent, add ginger-garlic paste. Stir fry till it is light brown. Add peas, carrots, potatoes and green chillies. Stir fry for 2-3 minutes. Add the fried tofu cubes and mix. Drain the rice well and add it to the vegetables. Add salt, haldi, red chilli powder and coriander powder. Stir fry for 2-3 minutes. Add water (double the volume of rice) and bring it to a boil. Lower the flame, stir the ingredients and cover the pan with a lid. Cook for 10-15 minutes till done. Add garam masala. Mix in ligthly. Cover and remove from flame. Garnish with fresh coriander and serve hot with raita and green chutney or pickle.
TOFU-METHI PARATHAS
Ingredients Quantity Majha Products Tofu 100 gm Methi (fenugreek) leaves 200 gm Wheat flour 250 gm Soy flour (optional) 250 gm Green chillies to taste Ginger-grated 2 tsp Garam masala 1/2 tsp Coriander powder 1/2 tsp Lemon juice 1 tbsp Salt to taste Oil for shallow frying
Method:
Grate the tofu. Keep it aside.
Clean and thoroughly wash the methi leaves.
Chop them very finely.
Chop the green chillies finely.
Mix all the ingredients and make a smooth dough.
Keep it aside for half an hour.
Divide the dough into equal portions.
Roll out each portion into a paratha.
Shallow fry till both sides are golden brown.
Some variations:
Instead of methi you can use palak (spinach).
Or
Use cauliflower to make tempting gobhi parathas.
Or
Add okara to these parathas to make them richer in protein-knead it in with the other ingredients.
TOFU-OKARA-BATHUA PARATHAS
Ingredients Quantity Tofu 100 gm Okara (optional) 100 gm Bathua 250 gm Wheat flour 500 gm Ginger 2 tsp Green chillies to taste Salt to taste Red chilli powder to taste Garam masala 1/2 tsp You can also make rotis with these if you want to avoid fried food.
Method: Grate the tofu and keep it aside. Clean and wash the bathua. Blanch it in boiling water for a few minutes till soft. Ddrain well and grind it in a mixie. Add all the dry ingredients to the flour and mix well. Add the grated tofu, okara and bathua paste. Do not add water. Make a smooth dough, adding water only if necessary. Divide the dough into equal portions. Roll out each portion into a paratha. Shallow fry till both sides are golden brown.
HARIYALI KABAB
Ingredients Quantity Majha Products Tofu 800 gm Pudina chutney 50 gm Garam masala 1 tsp Fresh cream 100 gm Kasuri methi 3 gm Chaat masala 1 tsp Salt to taste If you don't wish to use fresh cream, you can use soy curd instead. Hang the soy curd in a muslin cloth till all the water has drained out. Whip it with a spatula to make it smooth.
Method: Cut tofu into 2*1.5*1 inch pieces. Season with garam masala & keep aside. Mix cream (or hung soy curd) & pudina chutney. Marinate tofu in this mixture. Preheat oven to 300*F. Skewer the marinated tofu pieces. Grill in oven for 10 to 15 minutes. Remove. Garnish with powdered kasuri methi & chaat masala. You can also skewer slices of marinated tomato and capsicum with the tofu.
OKARA UPMA
Ingredients Quantity Majha Products Okara 140 gm Suji 140 gm Peanuts 40 gm Frozen peas 50 gm Yellow moong daal 2 tsp Ginger 1” piece Green chillies 2-4 Mustard seeds 3/4 tsp Curry leaves 7-8 Oil 8 tbsp Water 600 ml Salt to taste Fresh coriander for garnishing
Method: Roast suji, stirring continuously, till pink. Keep aside. Roast okara. Keep aside. Stir fry peanuts in 1 tsp oil till light brown. Keep aside. Chop green chillies finely & cut ginger into thin, long pieces. Heat the oil. Add mustard seeds. When seeds stop sputtering, add the daal. Add ginger, green chillies & curry leaves. Stir fry till daal turns pink. Add peas. Stir for a minute. Add peanuts. Add water & salt. Cover & heat. When the water starts boiling, lower the flame. Add okara. Stir. Immediately add suji. Stir and cook till the water is absorbed. Garnish with chopped fresh coriander. Serve hot.
TOFU CHILA
Ingredients Quantity Majha Products Tofu 100 gm Besan 200 gm Onion 1 Tomatoes 2 Green chillies to taste Zeera-roasted & powdered 1 tsp Black pepper powder to taste Salt to taste Oil
Method: With besan make a thick batter of pouring consistency. Add salt and zeera and mix well. Grate the tofu. Chop finely the onions, tomatoes and green chillies. Add these, salt and pepper powder to the tofu and mix well. Keep aside. Heat a dosa tawa or flat-bottomed frying pan. Spread 1/3 cup of the besan batter on it and make a pancake (chila) 4-5 inches in diameter. Spread about 2 tbsp of the tofu mixture on the centre of the pancake. Allow the pancake to turn golden brown on medium flame. Now fold it like a dosa. Serve hot with green chutney.
TOFU KABABS
Ingredients Quantity Tofu 250 gm Potatoes 2 Soy flour or maida 4 tbsp Onions-chopped 4 tbsp Coriander leaves-chopped 1 tbsp Ginger-grated 2 tsp Garlic-crushed 4-5 cloves Green chillies-chopped to taste Garam masala 1 tsp Red chilli powder to taste Salt to taste Oil for frying
Method: Grate tofu finely. Keep aside. Boil, peel, and mash the potatoes. Mix the tofu, potatoes and all the other ingredients and knead into a smooth dough. Make round, flat kababs, using small quantities of the dough. Deep fry them till golden brown.
TOFU PAKORAS
Ingredients Quantity Tofu 150 gm Besan 1 cup Curd 2 tbsp Ginger paste 1/2 tsp Garlic paste 1/2 tsp Garam masala 1/2 tsp Salt to taste Red chilli powder to taste Oil for frying
Method: Cut tofu into squares or rectangles as desired. Apply a little salt on them and keep aside. Mix besan, curd, ginger and garlic pastes,salt, red chilli powder, garam masala and water to make a thick batter. Dip the tofu pieces in the batter and deep fry in hot oil. Serve hot with tomato ketchup.
ALMOND SHAKE
Ingredients Quantity Majha Products Soy milk 2 cups Almonds 1 tbsp Khaskhas 1 tsp Sugar 2 tbsp Cardamom powder 1/4 tsp
Method: Soak almonds for 3 hours. Remove them from the water. Place them in a pan and add boiling water. Keep aside for 5 minutes and then drain the water. Peel the almonds. Soak the poppy seeds for 2 hours. Drain them. Grind the almonds and poppy seeds into a fine paste. Add this paste to cold soy milk. Strain through a muslin cloth. Discard the residue. Add sugar and cardamom powder. Blend till frothy. Serve hot or chilled.
SOY COCONUT SHAKE
Ingredients Quantity Majha Products Soy milk-chilled 200 ml Coconut milk 100 ml Vanilla ice cream 100 gm Sugar 2 tbsp Ice cubes a few
Method: Place all the ingredients in a blender jar. Blend. Serve chilled.
HOT CHOCOLATE
Ingredients Quantity Soy milk-hot 500 ml Cocoa powder 1 tbsp Sugar 1 1/2 tbsp Drinking chocolate a little
Method: Mix cocoa powder and sugar in a pan. Add 2 tbsp water and mix well to avoid any lumps. Heat this mixture. When it boils, add the hot soymilk to it. Heat for a few seconds on low flame, stirring continuously. Pour into cups and sprinkle some drinking chocolate on it. *You can heat the soy milk in a double boiler to prevent it from sticking to the bottom of the pan and burning-------boil water in a pan. In this, place the pan containing soy milk and continue heating.
OKARA-SUJI HALWA
Ingredients Quantity Majha Products Okara 150 gm Suji 150 gm Sugar 225 gm Ghee 150 gm Water 750 ml Cardamoms (powdered) 2-3 Raisins 50 gm Almonds a few
Method: Grind the cardamoms to a powder. Keep aside. Soak the raisins in water for some time. Chop the almonds into long, thin slices. Keep aside. Heat the ghee. Add the suji. Roast till it is pink. Add the okara. Roast it till it starts changing color. Add the sugar. Mix it quickly. Immediately add the water, soaked and drained raisins,and two-thirds of the almonds. Mix well. Add the cardamom powder. Cook, stirring continuously, till all the water is absorbed & the halwa leaves the sides of the pan. Garnish with the remaining almonds.
TOFU RABRI
Ingredients Quantity Majha Products Tofu 75 gm Milk (or Majha Products plain soymilk) 2 cups Powdered sugar 4 tbsp Cornflour 1 1/2 tbsp Cardamom-powdered 1/4 tsp Pistachios-chopped 1 tsp Almonds-chopped 1 tsp Silver paper for garnishing
Method: Grate the tofu finely. Keep aside. Make a smooth paste with the cornflour and a little of the milk. Boil the remaining milk in a heavy-bottomed pan. When it starts boiling, lower the flame. Add the cardamom powder. Stir continuously and pour the cornflour paste. Keep stirring. Add the grated tofu. Cook on low flame. Add sugar and mix well. When the rabri becomes thick, remove from flame. Add half the quantity of chopped nuts. Mix well. Pour into a serving dish. Garnish with silver paper and the remaining nuts. Serve chilled.
TOFU SANDESH
Ingredients Quantity Majha Products Tofu 1 1/4 cup Sugar 1/4 cup Ghee 2-3 tbsp Silver paper (optional) Pistachios (optional) a
Method:
Place the tofu in a kadhai.
Add the sugar and mix gently.
Add the ghee and mix.
Cook on very low flame, stirring continuously with a wooden spatula.
Remove the kadhai from the flame at regular intervals so that the sandesh does not overheat.
(If it overheats, it will become grainy and the ghee will separate from it).
Remove from flame when the sandesh leaves the sides of the kadhai.
It should be neither too dry nor too moist and should have the consistency of a very soft dough.
Spread it out on a greased tray. Pat it gently to spread it evenly.
Garnish with silver paper or finely sliced pistachios.
Cut into desired shapes when cool.
Or
Roll into small laddoos and garnish.
TOFU-KAJU BURFI
Ingredients Quantity Majha Products Tofu 200 gm Cashewnuts 100 gm Condensed milk 400 gm Cardamom powder 1/2 tsp Pistachios-chopped 1 tbsp Saffron a few strands Silver paper for garnishing
Method: Powder the cashewnuts and keep aside. Grate the tofu finely. Add the cashewnut powder and mix well. Grease a tray and keep it aside. Heat a heavy-bottomed kadai. Pour condensed milk into it. Add the tofu-cashew mixture. Cook, stirring continuously, till it starts leaving the sides of the kadai and collecting in the centre. Add cardamom powder. Mix. Remove from flame and pour into the greased tray. Spread it out evenly. Garnish with silver paper, pistachios and saffron. Cool and cut into squares or diamond shapes. Store refrigerated.