Red Velvet cupcakes

First of all, wishing you all very very happy and prosperous new year :)

Finally updating my blog after a super long time with my first success trial for red velvet cupcakes. Hope you all like it. Here are the yummy ingredients (am listing the ingredients in the order i prepared the cupcake batter)

Makes upto 30 cupcakes (based on the size of the cupcakes)

Prep time : 10 mins

Bake time : 20 - 25 mins

1 C  unsalted room temperature butter

3 C sugar

3 Eggs room temp

1.5 C buttermilk room temp

1 oz red color

3 C all purpose flour

2 tbsp cocoa powder (i used hersheys unsweetened cocoa powder)

1/3 C  oil (i used canola oil)

2 1/2 tsp vanilla extract

Pinch of salt to enhance the flavours (optional)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1. Beat butter and sugar until it becomes crumbly (i used hand mixer for the whole batter preparation)

2. Mix well the batter by adding each ingredient one by one.

Batter should look like this

3. Add the liners to cupcake pans and fill in the each liner with the above batter.

4. Bake them for 20 mins at 360 degrees F.

 5. Let them cool down and decorate with your favorite icing. Am just lazy and used store bought cream cheese frosting with colorful sprinkles to get kids attention ;)

Thats it, yummy yummy red velvet cupcakes ready :)

Apricot oats bar

I had been watching giada's shows and this caught my attention. Wanted to give it a try and it turned out delicious(with slight changes)! Thanks Giada :).

Recipe ingredients 

7 oz apricot jam and 6 oz mixed fruit jam(kissan)

8 dried apricots

1 3/4 th cup all purpose flour

1 cup golden brown sugar

1 TSP cinnamon powder

3/4th TSP baking soda

1 1/2 cups quick oats

1 cup (4 oz) chopped walnuts

12 TBSP unsalted melted butter

4 TBSP canola oil

1 large egg and 1 TSP vanilla extract

In a small bowl, mix the 2 jams and chopped apricots.

In a large bowl, whisk egg; add flour, sugar, cinnamon and baking soda.

Add butter, walnuts, oats, vanilla extract stir the whole dough until well mixed - this will be ur crust mixture.

Preheat oven to 375 degrees F (based on ur oven make).

Spread half of the crust mixture in a 11x9 in pan.

With a spatula, spread the jam on the crust leaving 1/2 inch border around the edge of the crust.

Cover the filling with the remaining crust mixture and spread evenly; slightly press to flatten.

Bake for 30 mins, until golden brown. Remove from oven and let it cool for atleast 45 mins (if you do not press the crust hard enough before baking, bars will become soft textured and might break down).

Store in air tight containers for 3 to 5 days.

15 mins Basil fried rice

Rice 2 cups

Fresh basil leaves 1 cup

Onions 1 big

Green chillies 6

Ginger garlic paste 1/2 tsp

Cardamom powder 1/4 tsp

Cashews

Cilantro

1. Cook rice.

2. Meanwhile chop onions, green chillies and basil and cilantro.

3. Saute all the ingredients with 5 tbsp of oil.

4. Add cooked rice and toss altogether.

Thats it, yummy and quick rice ready.

Chocolate dipped strawberries - Bananas

After a long time, i tried this party hit dessert :). Here i want to share the simple and damn easy process.

Fresh strawberries  - 12

Half ripen banana   -  1

Semi sweet chocolate chips - 1.5 cups (i used nestle chocolate chips)

Almonds  - 1/2 cup minced

1. Clean and dry strawberries. Preserve the crowns. Chop the banana into round slices.

2. Freeze banana slices in freezer for atleast an hour.

3. Add 1 tbsp of oil/butter to chocolate chips and microwave for 2 mins(little less or more based on power of ur microwave). 

4. Now, dip each of the strawberry in chocolate and then in nuts and let it set on a wide tray. Repeat the process for frozen banana slices as well.

5. Refrigerate all dipped strawberries and bananas for an hour or until chilled. 

Thats it, yummy choco dip strawberries and bananas are ready.

PS : if microwave is not available, you can use traditional method for melting chocolate. For this, take about a cup of water in a sauce pan. Place another vessel on top of it, make sure the top bowl does not touch water in the sauce pan. Pour chocolate chips in the top bowl, switch on the flame and keep stirring until the chips melts.

Almond - Wheat Cookies

Hi All, today i came up with zero-butter yet healthy/tasty recipe! Try it and enjoy the taste.

Prep Time : 8 mins
Bake Time : 25 mins (or until done)
Count :  22 cookies (based on the size of patty you make)

Here are the ingredients :

Wheat flour   -  1 1/2 cups
Almonds       -  1/2 cup
Sugar           -  3/4  cup  (i used confectioner's sugar)
Cardomom powder -  1/2 tbsp
Oil               -  3/4 cup
You can add dash of baking powder if you want but not necessary.

And here are the quick steps for prep and bake :

--> Blend almonds into coarse powder.
--> Take wheat flour, coarse almond powder, sugar, cardomom powder and toss the entire mixture by adding oil slowly and make it as a dough (dough should have the consistency as we make dough for rotis).
--> Now make into small pattis (and stick in sliced almonds into each patty - optional).

--> Set the oven temperature to 360 degrees F.

--> Meanwhile, place each patty on a wide pan leaving about thumb size gap among cookies.
Tip of the day -  Place Parchment paper OR use re-usable baking sheet inside the pan instead of applying butter/spraying oil (i use re-usable baking sheet).
--> Bake cookies upto 25 mins (less/more according to your oven).
--> Once they are done, take out the tray, let them cool down for few mins.

--> Thats it, yummy/healthy guilt free cookies ready to enjoy.

Tofu - Mutter

Ingredients
Tofu  -   1 no. (i used extra firm tofu)
Frozen Peas -  1/2  cup
Onion  - 2 medium
Tomato - 2
Ginger-garlic paste - 1 tsp
Red Chilli powder  1 1/2  tsp
Rosemary  -  1/4 tsp
Kasoori Methi (Dry fenugreek leaves) - 1 tsp
Cardamom powder  -  1/4 tsp
Oil to saute
Salt to taste
Cilantro (optional)

Preparation
--> Prepare tofu by draining away excess water from tofu.  (Please refer to #7).
Meanwhile :
--> 1) wash frozen peas and set them aside.
--> Chop onions, tomatoes.
--> Now your tofu should be ready without excess water.
--> Chop tofu into cubes and saute them first with oil enough for saute. Set sauteed tofu aside.

Sauteed Tofu

--> In the same pan, saute chopped onions until slightly tender - add ginger-garlic paste, add salt.
--> Add kasoori methi, rosemary, cardamom powder.
--> Let the mixture cool down and blend it to coarse gravy.
--> Pour the gravy in pan, add peas from step (1), add red chilli powder, add sauteed tofu; Stir altogether and cook for few minutes on slow flame.
--> Finally garnish with cilantro and serve it hot (don't forget to switch off the flame ;) ).
This curry blends well with rotis, but as am lazy, i just serve with white rice!

Aloo Methi curry (Potato - Fenugreek leaves)

This is the quickest version that i make.
Ingredients
Potatoes  -  4 no.
Fenugreek leaves (Methi) - 1 big bunch
Onions  -  2
Ginger garlic paste - 1 tsp
Tomatoes - 3 medium
Green chillies - 2 thai
Red Chilli powder -  1/2 tsp
Salt to taste
Oil to saute
Amchur powder - 1 tsp
Garam masala - 1/2  tsp (more/less to ur taste. i use little amt just for the flavour)
Mint  -  few leaves
Cilantro (optional)

Preparation
--> Boil potatoes, let them cool down; peel and chop each potato to 4-6 pieces;  set them aside.
--> Take oil to saute; Add chopped onions - until they turn slightly tender, add salt, add ginger-garlic paste, add green chillies.
--> Add chopped fenugreek bunch; saute until crisp (Some like to use only leaves, but i chop along the stem. since i will saute it until crisp, we don't feel the bitterness)
--> Add chopped tomato and cook until well done. Let the whole curry cool down.
--> Blend the curry.
Tip :  For thick texture, you can add couple of boiled potato pieces while blending.
--> Take the gravy out of blender to pan. Let it cook on slim flame. Now its time to add powdered masalas.
--> Add boiled and chopped potatoes; amchur powder, garam masala, red chilli powder, mint and cilantro.
--> Let the entire gravy cook for 5 minutes on dim flame. Switch off the flame and serve it hot with rotis/rice.

Broccoli - Bell pepper stir fry

Tried this interesting combination and turned out good!
Ingredients 
Broccoli  -  2 florets
Red Bell pepper - 2
Onion - 1 medium
Oil to saute
Salt to taste
Red Chilli powder to spice
Corriander powder (optional) - 1 tsp
Cilantro for garnish

Preparation
--> Take oil to saute; put tempering.
--> Add chopped bell pepper, cook until slightly tender.
--> Add chopped broccoli, stir together, cook until almost done.
--> Now, add thinly chopped onions and cook until well done (If we add onions at beginning, they will burnt by the time we are done cook bell pepper and broccoli - so we are adding onions as last step).
--> Finally add red chilli powder, corriander powder and cilantro to garnish.

Cabbage Stir-fry

Ingredients 
Cabbage -  1 no.
Green chillis - 4 thai
Moong dal (yellow color) - 2 tbsp
Oil  to saute
Salt to taste
Cilantro to garnish (optional)

Preparation :
3 simple steps for this regular cabbage stir-fry!
--> Soak moong dal for 30 mins.
--> Put tempering, add chopped chillies, add cabbage.
--> Add soaked moong dal, add salt,  stir together, cook until well done. Garnish with cilantro.

Tindora Stir-fry

Tindora also known as Ivy gourd, is rich in beta-carotene.
Am bringing the shower of day-to-day recipes.. here is one


Ingredients :
Tindora -  0.5 lbs (1/4 kg)
Chana dal (split chick peas) - 1 tbsp
Green Chillies - 4 Thai  (or less as you need)
Coconut (shredded) - 2 tbsp
Salt  to taste
Cilantro to garnish
Oil to saute

Preparation :
1) Soak chana dal for 20 mins - meanwhile chop tindora vertically as shown in the image.
2) Prepare chilli paste with chillies,coconut, salt and cilantro.
3) Put tempering, add soaked chana dal, stir altogether, cook for 5 mins.
4) Now, add chilli paste that you prepared in step 2.
5) Cook until well done; garnish with cilantro and stir-fry tindora is ready to serve with roti/rice.

Kobbari Pulusu (Coconut soup)

One of my favourite recipe that my sweet grandmother use to make in our childhood. Tried the same recipe and it came out yummy -  heartful thanks to my grandmom (thank you ammamma :) ). Here, want to share the recipe :

Ingredients :
Shredded Coconut -  1 cup
Chana dal (Split chickpeas)  -  2 tbsp
Tamarind - lemon size
Green Chillies   -   2 Thai
Red Chilli powder - 1/2 tsp
Sambar powder (optional - i used the one that i made)  - 1/4 tsp
Oil  for tempering
Salt   to taste

Tempering Ingredients :
Urad dal, Cumins, Mustard  -  all about 1 tsp
Curry leaves, Asafoetida (hing), Turmeric   - to taste

Preparation:
--> Soak chana dal for atleast 20 mins.
--> Squeeze tamarind in small amount of water to make tamarind juice and keep it aside.
--> Put tadka (add all tempering ingredients), green chillies with about 2 tbsp of oil.
--> Add tamarind juice and let it cook for 2 mins.
--> Add soaked chana dal and cook for another 2 mins on medium flame.
--> Add shredded coconut (i used regular frozen coconut), mix altogether cook for couple of mins.
--> Pour water (i used 3 cups of water - u can add to the consistency you like). Add salt, sambar powder.
--> Bring it to boil, garnish with cilantro, serve it hot.
That's it. Simple yet yummy kobbari pulusu ready :)

Pasta Carrot kheer

Sounds interesting? Tastes interesting as well. Wanted to try something new with pasta, hence this yummy dessert. Here are the ingredients :
Pasta                 -  1 cup  [i used elbow pasta]
Carrot               -  1 and half cup  [grated]
Condensed milk -  1 can  [14 oz]
Milk                   -  1 and half cup  [i used  2%  milk]
Cashews & Raisins 
Butter to roast cashews and raisins.

Pasta Carrot Kheer

Recipe Source :  Rasoi blog
I have made some changes to the main recipe. 
Procedure :
--> Cook pasta according to instructions on the pack, strain away water and let cold water run through cooked pasta for couple of minutes and set it aside.
--> In a deep bowl, on a medium flame, add some butter and roast grated carrot until it makes crisp sound while stirring.
--> Add milk and bring it to boil; Add cooked pasta; Add condensed milk, keep stirring and let the kheer cook for couple of more minutes. 
--> Meanwhile, in a separate pan, roast cashews/raisins in 2 tbsp of butter.
--> Add these roasted cashews/raisins to kheer and switch off the flame.

Yummy yummy pasta carrot kheer is ready to serve.

Gobi Manchurian

An Indo-Chinese dish that suits Indian taste. Process involves 2 parts : including part 1 as deep frying cauliflower florets dipped in flour batter while the second part is preparing gravy.  Manchuria can be prepared either as dry or with gravy.

I have prepared it as semi gravy manchurian so that it can be served either as starter or with rotis.

These are the ingredients i used :

1  big cauliflower (Gobi)

¼  cup rice flour
¼  cup all purpose flour
1 tbsp corn startch1  tsp of red chilli powder
2  tsp corriander powder

1 big onion
2 bell peppers
4 green chillies
1/2  tsp of ginger-garlic paste
1 tbsp of  hot & sweet sauce
1 tbsp of tomato chilli sauce
Salt to taste
Oil to deep fry

Gobi Manchurian

Part 1 :

Wash and separate all the cauliflower florets.
Now, preparing batter for cauliflower coating :
1. Mix  rice flour, all-purpose flour, corn startch, salt to taste, red chilli powder, ginger garlic paste, 1 tsp corriander powder with water and make it as medium-to-thin paste.
2. Take oil to deep fry in a pan, dip each cauliflower floret into batter and place each dipped floret into oil. let it fry until golden brown and keep them aside.
3. Repeat the process, until all the florets are deep fried and keep them aside.

Part 2:
4. Chop onion, ¼  tsp of ginger garlic paste, green chillies, bell peppers and saute them.
5. Add 1 tsp corriander powder, salt to taste, cilantro to above mixture and switch off the flame.
6. Now, add hot & sweet sauce and tomato chilli sauce, mix all the manchurian together.
7. Now, slowly add all the deep fried cauliflower florets to the bell pepper gravy and stir altogether until well mixed.

Thats it, yummy yummy gobi manchurian ready to eat. This can be served either as snack/appetizer  or  can be served with rotis.

Shahi Paneer

Paneer (Indian cheese) is high in protein and the most lovable dish for kids especially.
I made this dish as part of a potluck party. My mother-in-law helped me in garnishing and decoration, and my co-sister helped me in preparation.

Ingredients :
8 oz (1 cup) paneer
2 big onions
4 big tomatoes
2 oz (about 1/4 cup)  cashews
2 Tbsp sesame seeds
Oil to saute
Salt to taste
1 and half tsp of red chilli powder/pepprica powder
few strands of Cilantro



Shahi Paneer

 --> Soak cashews and sesame seeds for atleast 30 mins.
--> Cut paneer into small cubes and shallow fry in 2 tbsp of oil until they turn golden brown.  Set paneer aside in a bowl.
--> Add some more oil to saute in the same pan.
--> Add chopped onions, tomatoes and saute. Let it cool down.
--> Now blend onion/tomato mixture and soaked cashews/sesame seeds - blend altogether into coarse paste.
--> Take the blended paste into the pan, add salt, red chilli powder, sauteed paneer, stir together, and let it cook for 5 mins with low-medium flame.
--> Garnish with chopped cilantro.
Yummy shahi paneer ready to serve with rotis or rice.

Strawberry Lime Slush


Slush perfect for everyone in coming summer.

Ingredients required are :
2 Cups frozen strawberries
1 and half lime (squeezed lime juice)
3 Tbsp agave nectar (or 6-8 dates - purely my preference)
1 Cup water (or 1 cup ice cubes for thick texture)



Strawberry Lime Slush


Add all the ingredients to blender, blend it until smooth juice.



Source : Blendtec recipes. (I have made small changes to the original recipe as said in the ingredients).

Spinach dal (pappu)

I am back with regular curries. For making spinach dal, these are the required ingredients :

1 bag of spinach; 1 and half cup dal; 1 big onion; 3 medium tomatoes; 3 thai chillies;

Spinach dal

Cooking in open pot :
--> Cook dal in open pot until half done.
--> Add spinach, cook for 5 mins, add onions, tomatoes and green chillies. cook until done.
--> once the dal is almost done, add salt to taste, 1 tsp (or less) red chilli powder and halft tspn of sambar powder to taste.
--> Finally, garnish some cilantro.

Rainbow Jello Oranges

This colorful munching dessert(lets say ;) ), attracts everyone and mostly kids just love it ;)  Very easy to prepare. Summarizing briefly, the procedure i followed :

--> Prepare jello as per the packet instructions and let it be in a bowl.
--> Cut each orange into 2 halves.
--> Scrape out inside part of oranges. (you can make juice from insiders). Now you get the Orange shells.
--> Arrange these empty shells in a tray that can sit in your refrigerator.
--> Now pour jello liquid (prepared in first step) into each of the cut halves.
 --> Refrigerate jello oranges atleast for 5 hours.
--> Take out jello oranges and cut into desirable size.

Rainbow Jello Oranges

Instead of single color, i used different colors (which means different flavours) :
Color                        Jello Flavour
Blue                          Berry Blue
Green                        Lime
Red                           Strawberry
Yellow                      Peach

Tip : Ice-cream scoop can be used to scrape out the insides of oranges.
You can use as many colors as you want.

Vegetable Frittata

Made this as breakfast. It includes lot many healthy options. Easy to prepare, healthy to eat. I won second prize for this recipe as part of Savory Baking Competition held by an online group. I named so since i have used wide range of vegetables along with egg. If you don't like egg, you can use egg replacements (haven't tried it though with egg replacement :) ).
Ingredients :

1 small onion, thinly sliced

1 small cucumbet [i used persian cucumber; zuccini can also be used]

2 green chillies finely chopped

1/2 cup sliced mushrooms [fresh or dried]

few beans, finely chopped

1/2 carrot thinly sliced

6 bok choy florets  nicely chopped

1 tablespoon butter

8 eggs (i used 6 egg whites and just 2 full eggs)

1/2 cup milk

1/4 tsp salt

1/8 tsp pepper

small amount of Maggi Hot and Sweet sauce

Vegetable Frittata

Preparation

Pre-heat oven for 400 degrees F.

Spread butter inside [all around] 8 inch pan.

Place onion, green chillies,cucumber, mushrooms, beans, carrots, bok choy in 8 inch pan. [Arrange one by one as shown in the pics]

Cook the vegetables in oven for 3-5 mins or until they become half crunchy, half baked.

Step-by-step process of vegetable frittata

Now, in a bowl, beat eggs, pour milk, add salt, pepper, hot & sweet sauce, whist altogether until the mixture is little bit fluffy with bubbles.

Pour the mixture on to the vegetables evenly.

Let it cook for 25 to 35 minutes.

For checking, poke with a fork in the middle and see if the fork come out clearly without food sticking to it. That is the right consistency of baking.

Once it is well cooked, take out of oven and let it cool down for couple of minutes, slice it into pieces, and serve it hot with oranges on the side :)   [don't forget to switch off the oven ;) ]

Mango Cheese Cake

I have tried Mango cheese cake. Didn't do good part in garnishing - but the cake came out so delicious. Try it and enjoy.

Ingredients:

Crust

• 16 graham cracker squares, crushed (approx. 1 cup of crumbs)
• ¼ cup sugar
• 1/3 cup melted unsalted butter

Filling

• 12 oz cream cheese at room temperature
• 2 teaspoons cornstarch
• 3/4 cup sugar
• 1 large ripe mango

For Garnish (optional)

• 8 thin mango slices
• 2 strawberries cut into 4 pieces each
• Few mint leaves

Mango Cheese cake. Well, needs colorful garnishing ;) 

Crust Preparation

1. 1. 1. Preheat oven to 350 degree F.

1. 1. 2. Add graham crackers, sugar and butter to a food processor. Mix well until the mixture looks crumbled; takes approx. 30 seconds.

1. 1. 3. Place graham cracker mix into a 9” pie plate, spread evenly and press down firmly with a spatula.

1. 1. 4.

1. 1. Bake at 350 degrees for 6 minutes, on the medium rack.

Crust prepared from graham cracker

Filling

1. Prepare mango by peeling and chopping into chunks.
2. Add cut mango pieces, cream cheese, sugar, and cornstarch to the food processor. Mix for 20 seconds, until it is smooth in texture. Do not over mix for too long.
3. Pour the mixture over the pie crust and bake for 35 minutes at 350 degrees F. The surface should look dry and cooked.
4. Let the cheesecake cool down and then refrigerate for at least 2 hours before serving.

mango pieces, cream cheese, sugar, corn starch - all ready to blend

yet need to be done. can't wait to taste ;)

Paneer Tikka Masala

My most awaiting dish. I always wanted to try these kind of special recipes from Paneer but keep on postponing thinking that would be a long process. When i made it yesterday, i tried to make it as easy as possible as i am lazy ;)  and it turned out delicious. My husband loved it very much :) I will be happy when he loves my recipes :)
Here, i would like to share the recipe for my wonderful audience...
Ingredients for this recipe :
Paneer  -   8 oz
2 medium onions
5 medium tomatoes
1 green bell pepper [capsicum]
Cumin seeds
few bay leaves
1 tbsp kasoori methi
3 green thai chillies
1 tsp Corn startch
Oil to saute
Handful of chopped cilantro
Salt to taste
Masala powders:
3/4 tsp red chilli powder
1 tsp corriander powder
1/4 tsp cardamom powder
3/4 tsp garam masala powder
1 tsp homemade peanut powder [optional]

Paneer Tikka Masala [Crown shape with napkin at the back]

Paneer Marination :
Cut paneer into small cubes.
Mix all these with paneer :
1 tbsp of yogurt
1/2 tsp ginger garlic paste [u can make from fresh ginger garlic or can use store product]
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp corriander powder
1/2 tsp homemade peanut powder [optional]
Mix all the above marination ingredients with paneer, close the lid and let it marinate for an hour and half. you can refrigerate it.

Marinated Paneer. I marinated for 2 hours. but min 1 hour shld be fine.

Make tomato puree out of 5 medium tomatoes and set it aside. Mix little water to corn starch and make it as liquid without lumps, keep it aside.

Cooking Procedure :
Take a pan with oil to saute. Add the marinated paneer pieces to heated oil and let the paneer saute until golden brown on both the sides, take them into a bowl and set them aside.
In the same pan again take oil enough to saute.
Once the oil heat up, add the ingredients in the following order :
cumin seeds; bay leaves; kasoori methi;
add chopped bell pepper;  salt; close the lid and let the bell pepper cook for atleast 5 mins on medium flame.
Now, add thinly chopped onions, green chillies, ginger-garlic paste. Stir altogether and let it cook for 5 to 7 mins.
Once the onions become tender, add tomato puree, mix altogether, and let it cook until the tomato puree is almost done.
Itz time to add "Masala Powders [mentioned above along with other ingredients]". Stir altogether, cook for another couple of minutes.
Now, add the sauteed paneer pieces to the gravy, let it cook for 2 mins. Add Corn starch liquid, let the entire gravy get thick.
Finally, add cilantro and serve it hot with Rotis.

Tastes yumm with rotis

Tweaks of the day : 
1) Bell pepper takes time to cook. So, i cook bell pepper first and when it is almost done, then i will add onions to saute. If we add the onions first and then bell peppers, then by the time bell pepper is done, onions get burnt! so, to avoid that, i cook bell pepper first.
2) Kasoori methi gives nice flavour to gravy recipes like this.
3) Never add corn starch directly to any curry. Dilute it with little water and then add that liquid to curry.

Bok Choy Curry

Ingredients:
Bok  choy    -   half grocery bag [aka, about 20 florets]
1 onion and 1 tomato.
4 Green chillies
10 Soya chunks [optional]  --  i like it with soya chunks, hence always use them.
Oil to saute
Salt to taste
1 tsp garam masala
1 tsp corriander powder
handful of chopped cilantro


To know more about bok choy, please refer to "Know your Ingredients" page.

Bok Choy Curry

Procedure :
Soak soya chunks in hot water for atleast 10 mins.
Meanwhile, chop bok choy, onion, tomato, green chillies and set them aside.
Now, drain away all the water from soya chunks, squeeze them thoroughly and set them aside.
In a pan, take oil to saute, put tempering, add green chillies, onions, salt, saute until onions are tender.
Saute tomatoes, add chopped bok choy, saute for 5-7 mins on medium flame with closed lid.
Now, add soaked soya chunks, add garam masala, corriander powder, stir altogether, cook for another 5 mins.
Finally add cilantro.

Consumption:
Bok choy curry can be served either with rotis/rice/quinoa.