Aaaaooowww! Such a long heading 🙂 . It’s not that long, it’s just Soya Fuschili/ Soya Fuschili & Cheese, just got long in clarifying the thing. It is the very same name I have given to the fusilli pasta dish I ended up with, when I cooked fusilli chili with Soya granules. The heading or Name given is half self-explanatory itself. Half you’d get to know in recipe. So, do I need to explain more of the dish?……………… Shall we see recipe now? No….. There is still some more left to talk about the dish.
And this discussion goes to more about the dish, looking not so familiar to few of the folks. Fuschili is blend of two words, fusilli & chili and it is fusilli pasta cooked like Chili Fusilli & Cheese with Soya/Soya granules in Peppery Tomato sauce/Salsa/Chili Sauce topped with cheese lot. Chili sauce is like salsa or sauce-blend of tomatoes, peppers and spices.
This Soya Fuschilli in blend with Cheese tastes deliciously awesome. So other name to this goes Soya Fusilli Chili & Cheese. Its bite imparts a peppery hot, tangy, cheesy flavour in a saucy, munchy-meaty, granular al-dente pasta-bite. All in all an absolute crowd pleaser. Its first bite only sends you to the flavourful heaven 🙂 , from where you’d not like to come out without indulging deep or until you finish up your portion 🙂 Sounding exaggeration? No…. it’s really like this. Give a try and its taste will speak out loud “Awesome”. So….do have a note of the recipe to make a delightful platter for your near & dear ones-
Time Taken- For Preparation- 15 min
For Cooking- 35 min
Soya Granules- ½ cup
Onion- 1 large (chopped)
Garlic- 5 small pods (chopped)
Tomatoes- ¾ cup (diced)
Tomato Puree- 1½ cups
Vegetable Stock– 2 ½ cups
Fusilli- 1½ cups
Salt- to taste
Pepper- ¼ tsp
Chili Powder- 1½ tsp
Roasted Cumin Powder- 1 tsp
Paprika- ½ tsp
Cilantro- 2 tsp
Basil- 1 tsp
Mixed Dried Herbs- 2 tsp
Cheese- ¾-1 cup
Olive oil- 1 tbsp
Steps to follow-
- Boil soya granules in 2 cups of water. When boil comes, turn off flame and leave it soaked in the same hot water for 10 min. Strain & drain its excess water; take some portion, squeeze it out gently to remove its some of the moisture. And do the same with remaining portion. Keep it aside.
- Now heat oil in a skillet, add chopped onion and garlic. Sauté a little bit until onions are soft.
- Add in strained Soya with seasonings like some salt & pepper. Sauté it on medium flame for few minutes till the time you see its moisture is drying up wholly.
- Now put in tomato puree and diced tomatoes. Cook it on medium to high flame, stirring occasionally until diced tomatoes get softened & tomato puree gets infused in soya with thickening in its consistency.
- Pour in vegetable stock followed by all powdered spices, seasoning and herbs (like chilli powder, cumin powder, paprika; adjusted salt qty; and basil & cilantro) and let it boil.
- When boil comes, add fusilli. Cook it lid closed for 8-10 min/until fusilli is al-dente (means not wholly cooked, slight raw bite) on medium flame (don’t give frequent stirs, just a check-stir in b/w).
- Now mix in mixed dried herbs & shredded cheese. Again place the lid & let cheese melts on low flame.
- Give a nice gentle stir. Take out & serve hot with some garnishing with cilantro and more grated cheese. Relish its every bite 🙂
- Szechwan Soya or Sichuan/Szechuan Soya Chunks (femmehavenn.wordpress.com)
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