There has been controversy surrounding the health benefits of soy protein and whether or not those health benefits outweigh the risks and side effects. The area of concern surrounding soy is due to the presence of phytoestrogens , which are compounds that are naturally occurring in plants yet are analogous to the estrogen hormone found in mammals.
One side effect of soy is that it may increase estrogen levels in women. While this is a benefit for women with low levels of estrogen, it is an unwanted side effect for other people.
Fortunately, these side effects are rare. According to a December study published in German Medical Science , the effects of dietary phytoestrogens, especially those in soy products, are found only in large populations. Essentially, the effects are very subtle. Department of Health and Human Services , consuming soy is considered safe despite the possible side effects. There have been many scientific studies that confirm the safety of soy, even for women who have had breast cancer or are at risk of breast cancer.
Soy does not have the best reputation. It is often blamed for hormonal health problems and even serious health conditions like cancer. While some researchers suggest that more research is needed, many experts support the existing research that confirms soy is a safe food product and dietary source of many nutrients, especially plant-based protein.
While soy has some possible side effects, it is also beneficial. Nutritionally, it is a great source of calcium and isoflavones. It can also help reduce the risk of diseases like heart disease and certain cancers.
To incorporate soy mealmaker into your diet, add soya chunks to dishes you already love. Instead of meatballs with your spaghetti, use soya chunks seasoned with basil and oregano. Soya chunks also pair well with Indian dishes, such as korma and curry. Add soya chunks to any savory meal for extra protein and texture.
Then they are squeezed off to remove the soaked up water. Soya chunks are finally rinsed well a few times and then used. This soya chunks recipe will give you a simple yet delicious and flavorful curry made with just pantry staples.
It is made much the same way as any other curry but with a higher amount of spices, as meal maker tastes bland and require more spices. This curry has the typical South Indian flavors infused, with the addition of curry leaves. However you may easily tweak it to for North Indian flavors with the use of kasuri methi.
The color of your gravy will differ based on the ingredients used. My Mom always made soya chunks gravy to serve as a side with vegetable pulao , ghee rice , peas pulao, biryani and kuska rice.
Her soya chunks curry always had bay leaf and many other whole spices in it to mimic the strong non-vegetarian flavours. For more Soya chunks recipes or meal maker recipe, check Soya chunks kurma Meal maker stir fry Meal maker fried rice Soya chunks biryani Meal maker keema curry.
You can add more or less it is just fine. Let sit till they turn soft. Meanwhile chop onions and prepare the rest of the ingredients. Do not leave the soya chunks for long time as some brands of chunks turn soggy.
When they soften, drain them and rinse. Squeeze off the excess water from the soya chunks. You will see frothy liquid and it is just normal. Repeat the rinse in fresh water and squeeze again. Repeat the rinse and squeezing off cycle a few times to remove the frothy liquid.
This reduces the chances of tummy upset or digestive problems. Keep these aside in a bowl. Add cumin and mustard seeds. When they begin to splutter, add 1 sprig curry leaves, 1 slit chili and 1 cup onions. Saute until onions turn golden. While the onions fry, grind 2 medium tomatoes 1 cup chopped and 3 to 4 tablespoons coconut to a smooth paste without adding water. Set this aside. Saute until it begins to smell good. Pour the tomato paste from the blender jar. Saute this until the mixture turns thick and the raw smell from tomatoes has gone.
If required add more water to make a slightly runny gravy. Bring it to a boil and reduce the heat. Cover and cook till the meal maker are soft cooked for about 5 to 8 minutes. If using larger chunks you may cook them a little longer. Taste test and add more salt. When the curry is done, you see it thickens and specks of oil float. It is best to serve soya chunks curry after 1 to 2 hours of preparing as they soak up and absorb the flavors. Whole spices: I have used mustard and cumin seeds in the tempering.
If using these spices you may skip curry leaves. Onion and tomato masala: For a smoother consistency of the curry, you can also saute onions until golden, followed by chopped ginger garlic for a minute. Then add tomatoes and coconut. Saute until mushy. Cool and blend. In this case you have to use half more cup of water. Ground spices: I have also made this recipe several times with kitchen king masala, meat masala and chicken masala.
You can try out with any of these to mimic flavors of a meat curry. You need to adjust the quantities as the spice levels vary. All work well and cashews are our favourite here. You can rest them for 30 minutes to 1 day in the refrigerator.
Saute the soya chunks for 5 minutes in 1 tablespoon oil first and Keep aside. Ensure the raw smell of ginger garlic has gone. Later add them to the simmering gravy. Serving: Soya chunks curry is best served after 1 to 2 hours as soya chunks soak up and absorb the flavors. You can also make this ahead and refrigerate.
Combinations: Soya chunks and green peas is one of the popular combos in many households. You can add some boiled green peas or even potatoes to this recipe. Soya chunks if eaten in moderation are healthy since they are a good source of plant protein. However eating it often makes it an unhealthy food as they are highly processed. Too much of protein can also cause stomach upsets. Eat them only 1 to 2 times a week. If you are a meat eater, consume them in place of meat. Consult your dietician for a personalised advice.
Soya chunks can be used to make biryani, pulao, fried rice, curries, stir fry dishes, snacks like cutlets, patties and many more. You can also replace meat chunks in any recipe with soya chunks. Ideally they need just a 10 to 15 minutes soak to hydrate and soften them. But if you are someone having a trouble digesting protein, then soak them in luke warm water for 3 to 4 hours. Oversoaking in boiling hot water makes them too mushy.
The main benefit of soya chunks is the ease of cooking. Also they are high protein. Related Recipes. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Soybean is a resident crop from the Japan region of Asia. The crop has been cultivated in China for above years. The shell of soya bean seeds varies in coloration from green to yellow, or may be of brown, black or blue shade. The seed sizes additionally vary quite. Soya bean enables in preserving a healthy coronary heart with the aid of reducing the cholesterol levels.
The response of soy protein within the prevention of cardiovascular problems is still a topic of dialogue and has been below the medical remark and studies for pretty a while now. The soybeans undergo a chain of process, throughout which the unwanted fat and the malodorous substances are extracted. Soybean is a rich in omega-3 fatty acids. Omega-3 fatty acid is unsaturated fatty acids, and therefore aids in stopping heart diseases. It is also believe and endorse establishments in the area have conclude studies that soy protein has its results at the risk factors.
Including high total blood cholesterol, low degrees of HDL, increased LDL, and increase in the triglycerides, excessive blood pressure, hyperglycemias and weight problems. Consequently, soy-protein can be endorse as a help for lowering the risk of cardiovascular problems. Soybean and its products are pretty recommend as prevention for cancer. They are recommend, specifically for prostate cancer, lung, breast and colon cancers. Soy-proteins possess a substance known as as phyto-estrogen, which is understood to have effects equivalent to that of the human estrogen.
Isoflavone is a sort of phyto-estrogen, that is present in soy-protein. The textured vegetable protein TVP is made from a mixture of proteins which is primarily extracted from soybeans , but also cotton seeds, wheat and oats.
It is then extruded into various shapes chunks, flakes, nuggets, grains, and strips and sizes, exiting the nozzle while still hot and expanding as it does so. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried.
High quality textured vegetable protein can be mixed with ground meat to a ratio of up to rehydrated TVP to meat without reducing the quality of the final product, sometimes improving it if the meat used is poor.
Both require rehydration before use, sometimes with flavoring added in the same step. As the textured vegetable protein is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix is similar in texture to meat.
In its dehydrated form the soya chunks has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form soya chunks or meal maker can be used similar to ground meat.
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