Achari Soya Chaap
Servings - 2 - 3
INGREDIENTS
Chaap - 500 grams
Oil - 2 tablespoons
Cumin - 1 tablespoon
Carom - 1 teaspoon
Cashews - 2 tablespoons
Gram flour - 2 tablespoons
Fennel - 1 tablespoon
Fennel seeds - 1 tablespoon
Mustard - 1 tablespoon
Fenugreek - 1 tablespoon
Hung curd - 1 1/2 tablespoon
Ginger garlic paste - 1 1/2 teaspoon
Green chili - 2
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/4 teaspoon
Garam Masala - 1 teaspoon
Lime juice - 2 teaspoons
Oil - 2 tablespoons
PREPARATION
1. Heat sufficient water in a pot, add 500 grams chaap and boil it for 2 - 3 minutes. Drain them in a strainer and squeeze well.
2. Heat 2 tablespoons oil in a pan, add 1 tablespoon cumin, 1 teaspoon carom, 2 tablespoons cashews and stir. Add 2 tablespoons gram flour and stir.
3. Place 1 tablespoon fennel, 1 tablespoon fennel seeds, 1 tablespoon mustard, 1 tablespoon fenugreek in a blender and blend. Add the cashew mixture, 1 1/2 tablespoon hung
curd, 1 1/2 teaspoon ginger garlic paste, 2 green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/4 turmeric and 1 teaspoon garam masala into the blender .
4. Blend until all the ingredients mix well.
5. Cut the chaap into pieces and put it into the bowl.
6. Pour the gravy into the bowl and mix well.
7. Marinate for 2 hours. Add 2 teaspoons lime juice, 2 tablespoons oil and mix well.
8. Place the chaap on the baking dish.
9. Preheat the oven to 350°F/180°C. Bake for 15 minutes.
10. Serve and enjoy.
Tandoori Soya Chaap Tikka
Servings - 2 - 3
INGREDIENTS
Chaap - 500 grams
Oil - 2 tablespoons
Cumin - 1 tablespoon
Cashews - 1 tablespoon
Green chili - 2
Gram flour - 1 tablespoon
Hung curd - 2 tablespoons
Oil - 1 tablespoon
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Paprika - 1/4 teaspoon
Garlic - 1 tablespoon
Fenugreek leaf - 1 teaspoon
Coriander - 1 teaspoon
Garam masala - 1 teaspoon
Chaat masala - 1 teaspoon
Fresh cream - 50 milliliters
PREPARATION
1. Heat sufficient water in a pot, add 500 grams chaap and boil it for 2 - 3 minutes. Drain them in a strainer and squeeze well.
2. Heat 2 tablespoons oil in a pan, add 1 tablespoon cumin, 1 tablespoon cashews, 2 green chili, 1 tablespoon gram flour and stir.
3. Put the mixture into the blender, add 2 tablespoons hung curd and blend until all the ingredients mix well.
4. Cut the chaap into pieces and put it into the bowl.
5. Pour the gravy into the bowl, add 1 tablespoon oil, 1 1/2 teaspoons salt, 1 teaspoon red chili, 1/4 teaspoon paprika, 1 tablespoon garlic, 1 teaspoon fenugreek leaf, 1 teaspoon coriander, 1 teaspoon garam masala, 1 teaspoon chaat masala and 50 milliliters of fresh cream.
6. Mix all the ingredients well.
7. Marinate for 2 hours.
8. Place the chaap on the baking dish.
9. Preheat the oven to 350°F/180°C. Bake for 15 minutes.
10. Serve and enjoy.
