In the Soya Supreme Kitchen we have something catering to all palettes. From Traditional Biryani’s and Gajar ka Halwas to Steaks, Pastas, Soups and Smoothies!
So roll up your sleeves and Let’s Get Cooking with Soya Supreme!
Sawwaiyun kai Laddoo
(Recipe by Cooking Expert Mrs. Hawra Naeem)
 Ingredients (Serves 15 people):
Sawwaiyan 1 packet (broken into small pieces)
Castor Sugar 1 cup (or as per taste)
Khoya 200 grams
Almond ¼ cup crushed
Pistachio ¼ cup crushed
Cardamom Powder ½ tsp (optional)
Soya Supreme Banaspati ½ cup
Process
• Heat Soya Supreme Banaspati.
• Add the sawwaiyan and sauté well.
• Then add the khoya, sugar, crushed almonds and pistachio and the cardamom powder.
• Cook well stirring continuously.
• When the sev is not raw anymore, remove from fire and while hot make small laddoos (balls).
Barbecued Rice
(Recipe by Cooking Expert Mrs. Hawra Naeem)
 Ingredients (Serves 15 people):
Rice ½ kg
Boneless Chicken ½ kg
Tikka Masala 3 tbsp
Yoghurt ½ cup
Capsicum 3 diced
Carrots 2 diced
Cabbage ½ small diced
Tomatoes 4
Soya Supreme Cooking Oil 1 tsp
Coal (for smoked effect)
Salt & Pepper optional as per taste
Barbecue Sauce:
Ketchup ¾ cup
Tomato Puree 1/3 cup
Gur 1 small piece
Vinegar 1 tbsp
Mayonnaise ¼ cup
Process
• Marinate the boneless chicken with tikka masala and yoghurt for 2-3 hours.
• Then cook the marinated chicken in 1 tsp Soya Supreme Cooking oil till tender.
• Then smoke the chicken using coal.
For Barbecue Sauce:
• Add together tomato ketchup, puree, vinegar and gur and cook on slow fire to thicken it.• Prepare the plain rice as usual.
• Arrange the rice in the middle of the serving dish; put the smoked chicken on it and vegetables around the platter.
• Note: you can use the vegetable raw, or slightly sautéed in oil. As you wish.
• Lastly pour the barbecued sauce rice.
Baklava
 Ingredients (Serves 15 people):
Dough:
Flour 350 grams
Sugar 1 table spoon
Salt 1 Pinch
Egg 1 No.
Water 100 ml
Yellow color as required
Butter 50 grams
Corn flour 100 grams
Filling:
Pistachio nuts crushed 250 grams
Honey 50 grams
Process
• For dough combine 300 grams flour 1 table spoon sugar, butter and 1 pinch of salt, 100 grams of water and one egg and few drops of yellow food color make dough by kneading divide the dough in 5 bowls give rest for 15 minutes, roll each square same size, dust with corn flour and layer on each other.
• Combine crushed pistachio with honey.
• Roll the dough 5 cm thick cut in square, fill with filling apply little water to close set in baking tray, bake at 350c for twenty minutes.
Murgh Gulabi
 Ingredients
Soya Supreme Cooking Oil 3 tbsp
Ginger & Garlic Paste 1 tbsp
Fresh Green Chili (Chopped) 2 No.
Chicken (Boneless) 600 gm
Cashew Nut Paste 4 tbsp
Yoghurt 120 gm
Cream 50 gm
Cumin Seed 1tsp
Salt & Black Pepper As per taste
Rose Water ½ tsp
Process
• Heat Soya Supreme Cooking oil and fry ginger and garlic paste for a minute.
• Add green chilies, chicken and cook until chicken become half done.
• Add cashew nut past, yogurt and rest of the ingredients except salt & pepper
and cook until chicken become tender, use water if necessary.
• Give it taste with salt and pepper and at last add rose water.
• Chicken is ready to serve.
Fresh Fruit Mint Salad
 1 papaya or mango
1 cup strawberries
2 kiwis
1 banana
2 oranges
3 tablespoons honey
3 to 5 sprigs fresh mint
1 cup raspberries or blueberries
Method:
Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
Lightly stir the honey into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
Serve.
CORN BHEL
 Corn 1 cup
Potatoes 1 cup boiled and cubed
Tomato 1 chopped
Cumin seeds 1 tsp.
Lemon juice 2 tbsp.
Onion 1 chopped
Green chilies 3 chopped
Coriander 4 tsp. chopped
Salt to taste
Soya Supreme Cooking Oil
Garnish: Sev/ Tamarind Chutney
• Boil and cube potatoes. In a pan heat Soya Supreme Cooking Oil and add the cumin seed, then onions, tomatoes and fry for a while.
• Add corn, potatoes, green chilies, coriander, lemon juice and salt.
• Cook for a few minutes and serve garnished with sev and tamarind chutney.
TROPICAL FRUIT SMOOTHIE
 Small papaya ½ cubed
Pear ½ cubed
Peach ½ cubed
Banana ½ chopped
Pineapple yogurt 1 cup
Whirl everything together in a blender and pour into a wide rim glass. Enjoy chilled! If the mixture is thick, add a little milk or an orange to lighten it.
CHICKEN ENCHILADA
 Soya Supreme Cooking Oil 1 tbsp.
Spice mix: caraway seeds, whole coriander and whole red chili crushed and ground 1 tsp.
Garlic chopped 1 tsp.
Chicken breast 2 pieces julienne
Onion, 1 medium julienne
Capsicum 1 medium julienne
Tomato 1 medium julienne
Jalapeno pepper or green chili 1 julienne
Salt to taste
Corn flat bread (makai ki roti)
Side dish & Topping:
• Red beans 1 cup, boiled and mashed, mixed with 1 tsp. of spice mix.
• Salsa – chopped onion, coriander, tomato, jalapeno, coriander, and green chili mixed with lemon juice and salt to taste.
• Grated cheese
Heat Soya Supreme Cooking Oil and add 1 tsp. of spice mix, stir and add in garlic. Sauté and add chicken, cook on high flame to seal. Lower the flame and cook chicken till almost done. Add the onion, stir and add the capsicum and then the tomatoes. Finally add the jalapeno pepper or green chili and season with salt.
Remove from flame and place the chicken filling in the center of the corn flat bread (makai ki roti) and make a tight roll. Place the bean salad on one side and top the rolls with salsa. Spread cheddar cheese on top and bake or microwave for 3-4 minutes till the cheese melts. Serve warm.
Kashmiri Pulao
 From our ancestral homeland to your dinner table.
Ingredients:
2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
Salt to taste
½ tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. Soya Supreme Banaspati
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals
Method:
Wash the rice thoroughly and soak it for 15-20 minutes. In a bowl, mix milk, cream, sugar and salt.
Drain rice, keep aside. Heat Soya Supreme Banaspati in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter. Add the rice and fry in ghee for 2 minutes. Pour in the milk - cream mixture.
Add ½ cup water and bring to a boil. When one boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.
Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals. Serve hot with a spicy curry or mixed dry Dahl.
Quick Laddoo
 Ingredients:
2 cups Shredded Coconut
3 cups Sugar
1 cup Milk
2 cups Rice Flakes (poha)
1 tbsp. Cardamon powder
½ cup Raisins dried
½ cup Powdered White Sugar
Method:
Take a thick bottomed pan and add the milk. Put aside a handful of shredded coconut and use the rest. When it comes to a boil, add coconut and poha little by little mix well on a low heat. When the entire milk has been absorbed, add the sugar slowly, stirring continuously. Continue to stir in medium heat until the mixture leaves the sides of the pan then add the cardamon and raisins.
Remove to a plate and make small balls. Mix the powdered white sugar and the remaining coconut and roll the balls on this to decorate the laddoos.
Kong Bao Chicken
 Course: Main Course
Cooking: Fried
Preparation time:15 minutes
Cooking time:8 minutes
Serve: 4
You will need
280 gm chicken
25 gm sugar
15 gm vinegar
5 gm salt
20 gm corn flour
5 gm dry chili
25 gm spring onion
15 gm garlic
5 gm Chinese pepper
Soya Supreme Oil for cooking
Method
1. chicken cut into dice, then marinate with salt & corn flour 1. Marinate prawn use salt & pepper and then put corn flour to dust it
2. Then put Soya Supreme cooking oil in wok to fry chicken till just cooked, then take out 2. In a wok put Soya Supreme cooking oil till hot, then one by one put prawn frying till crispy and cooked
3. Use a bowl put sugar, salt, vinegar to make the sauce 3. In a wok heat Soya Supreme cooking oil
4. In wok heat oil to frying chili, ginger, onion, garlic and Chinese pepper, then add chicken to stir fry. 4. Put onion, chili and garlic to frying till fragrant, then add leeks and prawns to cook
5. Dissolve corn flour in water and add to the sauce. 5. Sprinkle spicy salt and stir well
6. When the sauce gets thick, smoothly coating on the chicken , then you can add some peanuts and sesame oil 6. Put prawns into service plate & garnish
Serve along with sweet chili sauce
7. Dish out on a plate, garnish; then serve
Cook‘s tip
You can add some vegetables for the combination, such as carrots, celery, onion or capsicum
Chocolate Peppermint Pinwheel Cookies
 1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out the doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, and then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as it is or ice, as desired. Store in airtight container for up to 1 week.
Mango Float
 Ingredients:
1 cup cream, chilled
2/3 cup sweetened condensed milk, chilled
½ cup mashed ripe mango
1 tsp. vanilla extract
Thin slices of ripe mangoes
Crackers or slices of chiffon cake
Granish (optional):
Mango slices
Cashew nuts or any chopped nuts you prefer
Cherries
Method:
• Blend cream and sweetened condensed milk together. Add mashed mango, vanilla and set aside preferably keeping it chilled till needed. (You may opt to use more sweetened condensed milk for a sweeter taste).
• In a square 9x9 inch or a rectangular 9x13 inch pyrex or an transparent dish, assemble the crackers and cream mixture by arranging the cracker/ cake on the bottom of the dish.
• Spread one third of the cream mixture, arrange some mango slices, and then put another layer of the crackers/ cake. Repeat the process, ending with the cream mixture on top.
• Sprinkle with chopped nuts (optional). Garnish with more slices of mango or cherries for a more festive appeal
• Chill before serving. Makes 9-12 servings. |
