NGREDIENTS: Soya nuggets – 1½ cup, full cream milk- 3 cups, bay leaves -2, brown cardamom 2, green cardamom -2, shahi zeera (cumin) – 1 teaspoon, cinnamon sticks -2, fennel powder (roasted) – 1 teaspoon, dry ginger powder – 2 tablespoon, sugar – 1 teaspoon, green chilli – 4, ghee – 2 tablespoon, oil – 3 tablespoon, salt – according to taste and water.
Kasuri methi -1 tablespoon, roasted cumin powder – 1 teaspoon and ghee- ½ teaspoon.
Boil the soya nuggets in a deep bottomed pan by adding 1 teaspoon of salt. Drain out excess water by squeezing the soya chunks.
Heat up oil in a deep bottomed frying pan and add the boiled soya nuggets. Fry them in low flame for 3-4 minutes. Keep them aside.
Heat up ghee and oil in another pan. Add the whole spices and the whole green chillies. Fry them until you can smell the aroma of the masalas.
Put out the flame, add the milk and give it a quick stir. Light the flame again and add the coarsely ground fennel powder to the milk and cover it.
Set the flame to high and allow the milk to come to a boil. Now, add sugar and the soya nuggets. Give them a stir and boil for another 2-3 minutes.
Put out the flame again and stir continuously so that the vapour escapes. Add salt according to your taste and ½ cup warm water.
Light up the flame. Don’t stir the gravy else the milk will curdle. Let the gravy cook in low flame with the lid on for three more minutes.
Take down the pan from flames, add ½ teaspoon ghee and kasuri methi, and sprinkle the roasted cumin powder.
Your delicious Soya Yakhni is ready. Serve hot with plan rice with or without ghee.
(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)