Master Chef Sanjeev Kapoor, a name known globally, has been one of the culinary inspiration to many housewives, food lovers and aspiring chef's. I still remember, how during my teens I used to wait for his cookery show "Khana Khazana" aired on Sundays. I think it was his way of anchoring the show, presentation and food styling that got me hooked to the programme rather than the cooking itself.
Now with my newly developed passion for cooking I keep checking his recipes and trying them. Today I jot down his fusion recipe for Soya Golmatol
Soya Nuggets soaked in hot water 2 cups
Oil 2 tbsp + to deep fry
Green chilli sauce 1 tsp
Soy sauce 1 tsp
Cornflour/ Corn starch 4 tsps
Garlic 20-25 cloves
Tomato Ketchup ½ cup
Red chilli Sauce 1 tsp
Spring Onion greens 1 stalk
Sesame seeds (til) 1 -2 tsp
Above pic shows in the making of this recipe.
Squeeze out extra water from soya nuggets and put them into a bowl. Add green chilli sauce, soy sauce and 2 tsps cornstarch and mix. Chop garlic coarsely. Heat 2 tbsps oil in a non stick wok. Add soya nuggets to the oil in the kadai and deep fry. Drain the nuggets and keep aside on a tissue.
Heat sufficient oil in a kadai. Add garlic and sauté for 1-2 minutes. Add tomato ketchup, red chilli sauce and ½ cup water and mix well. Let it come to a boil. Mix remaining cornstarch in 2 tbsps water and set aside. Now add the drained nuggets to sauce in the wok and mix well. Cook for 2-3 minutes. Add cornstarch mixture and mix well. Cook till the sauce thickens. If the sauce is too thick add a little more water and mix. Chop spring onion greens. Transfer soya nuggets into a serving bowl, garnish with spring onion greens [I garnished with coriander leaves in the below pic which was my first attempt, due to nonavailability of spring onions at that time] and serve hot. You can also garnish with sesame seeds.