Tandoori Quorn or Gluten or Soya Chunks Ajwaini
Tandoori Quorn or Gluten or Soya Chunks Ajwaini
Mamta Gupta
Quorn is a mycoprotein derived from the fungi (mushroom) family. Gluten is the protein in wheat flour, made by repeated washing of wheat flour dough. Soyacomes from Soya beans. All are good protein source for vegetarians. They can be cooked to make many vegetarian dishes, mimicking chicken and meat. Several ?ready to eat? Quorn dishes are available in most supermarkets these days. Quorn contains egg white. Gluten products are available in Oriental supermarkets. Serves-4
Ingredients
300 gm. approximately, quorn fillets, sliced into bite size pieces/Gluten chunks/Soya chunks
2-3 tsp. lemon juice
100-150 gm. thick yoghurt or dahi
2 tbsp. oil
1 tsp. carom or ajwain seeds
1/2 tsp. Garam Masala
2-3 cloves garlic, grated or ground
1 1/2tsp. grated ginger
1/2 tsp. or to taste red chilli powder (fresh are better)
Salt to taste
Garnish:
1 cup shredded lettuce
1 red onion, peeled and thinly sliced
1 lemon, cut into wedges or slices
Instructions
Place Quorn/Soya/Gluten pieces in a bowl and sprinkle with lemon juice. Mix well and allow to marinate for half an hour or so.
Place yoghurt in another bowl, with all ingredients except garnish and mix well.
Add Quorn/Gluten/Soya pieces and mix well again, coating the pieces on all side.
Leave overnight (minimum 2 hours) in the fridge, in an airtight container.
Heat oven to 200? C or 400? F).
Spread out Quorn/Soya/Gluten pieces on a tray lined with aluminium foil and greased. Bake for 15 minutes or longer, until well cooked and browned. Oven performances vary, so you need to keep an eye on it. Turn them over once half way to ensure even browning on all sides. You may increase the cooking time, if they look undercooked.
Serve on a bed of shredded lettuce, garnished with thinly sliced onions and slices of lemon.
Notes
To change the flavour a little, add cumin seeds instead of carom seeds.
