Apr 22, 2004 01:30 PM
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(Updated Apr 24, 2004 11:30 AM)
“Arre devaa, I just tasted chicken” shrieked Padmajatai, our next door neighbour, who was on one of her regular jaunts to our kitchen to sample the dish of the day. Despite being a vociferous advocate of vegetarianism, she was also a passionate food lover and could never resist sauntering into other people’s kitchens and exchanging the day’s preparations. But she always took precautions to ascertain as to whether the dish in question contained any “maas – macchi” (usually with a scowl on her face!). Only after having being thus suitably reassured, she would attack the dainty spread with relish.
Therefore, when she bit into something which she felt was chicken, she was aghast at the sacrilege that had apparently been committed. It was only when we explained to her that the ingredients were pure veg, and what she must have consumed could have been a Nutrela soya chunk, did she appear to calm down.
Since then, Nutrela proudly adorns the shelves of Padmajatai’s kitchen!
A Primer on Soya:
Soyabean is a leguminous plant which originated in Eastern Asia. In India it is grown in the states of Punjab, Haryana, MP & UP. It is rich in proteins (about 38%) as well as Vitamins A, B & D. When sprouted, it contains Vitamin C as well. Apart from this, it also has a fair amount of mineral salts like calcium, sodium, magnesium and phosphorus.
Soyabean is also used in the extraction of oil which is used as a substitute for olive oil. The residue after oil extraction is used as fertilizer or as animal feed. Of late, I’ve also seen it being used as additive to wheat flour to enhance the nutritive value.
Composition of Soyabean:
Protein : 38%
Soluble carbohydrates (Sucrose, stachyose, raffinose): 15%
Insoluble carbohydrates (Dietary fibre): 15%
Oil (0.5% Lecithin): 15%
Moisture, Ash, others: 14%
Soya is recommended for infants and children as it contains amino acids which help in forming of body tissues.
Ruchi’s Nutrela:
Nutrela is a brand name for Ruchi’s three soya products which are in the form of Chunks, Mini Chunks, Granules and Soya Flour. All these are basically the same material but in different sizes – hence are used for different types of preparations. The chunks are their original product, which has been in the market for over 25 years now.
Method of usage:
The chunks are to be boiled in water along with a little salt. Allow the chunks to remain in the hot water until they cool to room temperature. Later, squeeze out the water from the chunks. These chunks can be added to any of your regular recipes. Alternatively, if you are cooking in a pressure cooker, the chunks can be boiled there as well.
The soya chunks have a fleshy texture akin to that of a chicken piece. While this makes it a hit with non-vegetarians, some amongst strict vegetarians find the feel a trifle revolting. Hence the manufacturers stress on the “Pure veg” characteristics of their product.
However, once convinced of the components as well the rich nutritive value of soya, many vegetarians too adopt this in their regular menu.
Recipes:
Apart from being used as additive for regular dishes, you can also use Soya chunks to make special soya dishes. The cardboard pack of the product gives at least 2 such recipes. Apart from this, they also have a website which provides many ideas for your cuisine. The best part of this stuff is that since it does not have any taste of its own, it blends itself marvelously with the taste and flavour of any preparation you add it to!
Recommendation:
If you want a nutritious, protein rich product which can do wonders to your repertoire of recipes, you may want to try out Nutrela.
If you are basically a vegetarian who is seeking to augment his protein consumption, you may want to explore the possibility of including Nutrela in your diet, like our Padmajatai did.
If you are a food lover/ love to innovate in cooking, you may want to experiment with Nutrela.
