What’s the most important part of your soul-food recipe?
How to make it fresh and flavourful?
Here are the essential tips you need to know when making soul food.
Soul food, also known as gongbap, is a common street food in South Asia and is usually served at street festivals and festivals of various religions.
The dish is served by the villagers of a community and is prepared by making rice balls from the cooked rice, filling them with meat and then adding the soul food sauce.
The rice balls are then served in the form of a traditional panna panna (a bowl with rice or bread) to the guests.
These panna pies can also be eaten on their own, or mixed with the rice balls.
A typical soul food panna pie is about one-fourth the size of a regular panna and usually comes with three to four pieces of rice.
This recipe is known as kulam bhajam (the soul-meat panna).
Ingredients Soul food Ingredients Soul Food ingredients 1 cup cooked rice or flour, soaked in water 2 teaspoons ginger, crushed or finely ground 2 teaspoons turmeric 2 teaspoons sugar 1 teaspoon garlic powder 1 teaspoon coriander powder 1 tablespoon oil, like ghee or coconut oil 2 large or four small tomatoes, peeled and chopped, or a couple of large tomatoes 1 small onion, finely chopped 1 tablespoon coconut or palm sugar 2 to 3 cups chopped coconut or pecans, if you like 1/2 teaspoon ginger powder or coriandra powder 1/4 teaspoon salt, for sprinkling Soul Food seasoning ingredients (optional) 1 teaspoon salt or pepper to taste 3 tablespoons coconut oil, or coconut palm sugar 3 tablespoons to 4 cups vegetable oil, for frying Instructions Heat a large pan on medium heat and add the water.
Saute the ginger, turmeric and sugar in a pan for about 15 minutes, until the spice is fragrant.
Add the garlic and turmeric to the spice pan.
Add all the other ingredients.
Add more oil to the pan if you need more oil.
Stir the mixture to coat well.
Fry the rice and tomato panna for about three minutes, or until the mixture is golden and crispy.
Turn the heat down to medium-low and add more oil if the panna is still a little dry.
Once the mixture comes to the right consistency, add the coconut sugar.
Let the mixture cook for about a minute more, then add the chopped coconut and coconut oil.
Simmer for about 10 minutes.
Add salt and pepper if needed.
Serve with rice and panna, or with coconut oil and salt.
Recipe Notes 1.
To make the rice ball, first soak the rice in water for about 20 minutes, then soak in oil.
Drain and pat dry.
Then add the rice to a bowl and add water, salt and fresh ginger to taste.
To cook the pannas, mix the coconut oil with coconut palm, sugar and coriandi powder.
Stir in well.
Add enough water to cover the mixture.
Let it soak for five minutes.
To fry the rice panna balls, put them in a large bowl.
Pour in enough oil to cover them and fry for about two minutes, flipping once, or three times depending on how you like your rice pannaks.
Serve warm or on its own.
You can also use rice as an ingredient in soups, rice pudding or rice noodles, for example.
If you don’t have any rice balls, you can add some rice to your soup or pudding.