The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe of nutritious Palak Soyawadi:
- Spinach puree 1 1/2 cups
- Soya bean chunks small 2 cups
- Milk 3/4 cup
- Oil 2 tablespoons
- Cumin seeds 1 teaspoon
- Onions chopped 2 small
- Turmeric powder 1/4 teaspoon
- Green chillies chopped 2
- Salt to taste
- Garam masala powder 1/2 teaspoon
- Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
- Soaked soya wadi in hot water for 15 minutes. Drain and squeeze out excess water. Cut wadis into pieces if big or else use as it is.
- Place wadis in a bowl and soak in milk for 10-12 minutes. Heat oil in a non stick pan, add cumin seeds and onions and sauté till onion is lightly coloured.
- Add turmeric powder, green chillies and spinach puree, mix well and cook for 1 minute. Add ½ cup water, mix and cook for 2-3 minutes.
- Add soya wadis, mix and add salt, garam masala powder and cook for 5-6 minutes. Add kasoori methi and mix well. Serve hot.