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Tofu Dosa

This recipe is a tasty and nutritious twist on a classic South Indian dish. This vegan version of the traditional dosa recipe replaces the typical

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Vegan Mutton Keema (Soya Nuggets Curry)

This is my Mom’s signature recipe that she makes every time I go home. This recipe is the best alternative for mutton kheema if you use soya granules or a mutton curry if you use soya chunks. The recipe uses all the desi ingredients and spices. Let’s dive into it.


  1. 1 cup soy chunks
  2. 2 cups warm water
  3. Salt – A pinch for soaking soya and 1 spoon for the gravy.
  4. 2 medium onions
  5. 1 spoon ginger garlic paste
  6. 2 spoons of coriander powder
  7. 4 cloves
  8. 1-inch piece of cinnamon
  9. Small piece of fresh coconut
  10. 4 cashew nuts
  11. 2 garlic cloves
  12. 2 spoons oil
  13. 2 chilies
  14. 1/2 spoon red chili powder
  15. 1/2 spoon turmeric powder
  16. Chopped coriander for garnish


  1. Put soy chunks in warm water, add salt and let it sit for a min. Squeeze out the water and keep it aside.
  2. In a mixer, put coconut pieces and cashews, blend and keep it aside.
  3. For the masala, take a mortar pestle, add garlic, cinnamon, cloves, and coriander powder, make a coarse powder, and keep it aside. Alternatively, you can also blend them in a mixer.
  4. Finely Chop onions and chilies.


Take a pan and add the oil. Once the oil is hot, add onion and chilies.
Add salt and let the onions turn brown.
Add turmeric powder, ginger garlic paste and fry for 2 mins.
Add soy chunks and let it cook for 5 mins.
Add the chili powder, adjust the salt, add 1.5 cups water, close the lid, and cook it for 10 mins on medium flame.
Open the lid and, add the coconut & cashew paste and cook for 2 mins.
Add the masala, turn off the stove and garnish with coriander.

Serve warm with rice or rotis.

– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller writes travel blogs on

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