Cooking for Beginners/Dummies- Indian style

Hi All Today I'm sharing a spicy Soya Recipe . Its purely vegetarian but tastes like a non veg fried dry dish. You can eat it with chapati or porotta or even have it as a starter. Its not as easy as the earlier recipes in my blog and you will need some patience while getting this dish to the consistency or a dry fry. In malayalam such items are called ulathiyathu or varatiyathu and its a continuously stirred slow fried and browned recipe Ingrediants: 1. Soya Chunks - 1 cup or 150 grams ( just add a handful of big chunks, we are going to cut them into smaller sizes) 2. Onions - 4 nos 3. Tomato - 1 nos 4. Ginger - 1 inch piece or measure 1/4th of your index finger 5. Garlic- 5-6 cloves 6. Green chillies - 2 7. Pepper powder - 1 tsp 8. Coriander powder - 1 Tsp 9. Turmeric powder - 1/4th Tsp 10. Red chilly powder - 1/2 tsp 11. Garam Masala - 1/2  tsp 12. Curry leaves - a bunch or 15 leaves ( leave 6 for garnishing) 13. Coconut flakes - 1 tsp (Optional)

Vishu is a festival celebrated by Malayalis . It is basically new year for Malayalis  and we celebrate it as traditional as possible.. When you think of Vishu, We think of the quintessential Cream and Gold saris / Vhesti/Mundu attire, then Lord Krishna and Vishu kani, the Vishu kai-neetam and last but not least the Vishu sadya or the grand lunch feast..  Vishu preparations: Vishu preparations start two or three days before the actual day . One needs to gather Kani konna or  "cassia fistula" , its a beautiful flower that blooms only during vishu time.Yeah it sort of looks like Yellow gulmohar flowers but its totally different, the color is more lemony and a very cute bunch. Back in old days, kids and young ladies would go around the village searching for the prettiest bunch and bring home but now we no longer live in areas where this tree is common, so we end up paying a big amount and buy them from Malayali sellers . Well vishu isn't vishu without Konna poovu(