Tandoori Soya Chaap With Grilled Fruits
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Salt - 1/2 teaspoon
Soya chaap - 350 grams
Yogurt - 200 grams
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Garam masala - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Red chilli paste - 1 tablespoon
Lemon juice - 15 milliliters
Mustard oil - 30 milliliters
Tamarind chutney - 50 grams
Black salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Lemon juice - 15 milliliters
Mustard oil - 15 milliliters
Apple - 90 grams
Pear - 90 grams
Pineapple - 130 grams
Butter - for shallow frying
PREPARATION
1. Heat 1 litre water in a heavy skillet, add 1/2 teaspoon salt, 350 grams soya chaap and bring it to a boil.
2. Remove it from water and cut it into pieces.
3. In a mixing bowl, add 200 grams yogurt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 teaspoon garam masala, 1 tablespoon ginger garlic
paste, 1 tablespoon red chilli paste, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well.
4. Then, add the boiled chaap and mix it well.
5. Marinate for 20 minutes.
6. Soak skewers in water for 30 minutes.
7. Skewer the chaap in it.
8. Shallow fry till it turns golden brown in color from all sides.
9. In a another mixing bowl, add 50 grams tamarind chutney, 1/2 teaspoon black salt, 1/4 teaspoon red chili, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well.
10. Now, add 90 grams apple, 90 grams pear, 130 grams pineapple and mix it well.
11. Soak skewers in water for 30 minutes.
12. Skewer the fruits in it.
13. Shallow fry till it turns golden brown in color from all sides.
14. Serve with green chutney.
Malai Soya Chaap
Servings - 2 - 3
INGREDIENTS
Soybean - 200 grams
Water - 1760 milliliters, divided
Salt - 1/2 teaspoon
Soya chunks - 80 grams
Wheat flour - 180 grams
All purpose flour - 180 grams
Salt - 1 teaspoon
Water
Hung curd - 150 grams
Fresh cream - 125 grams
Cashew paste - 50 grams
Ginger garlic paste - 1 1/2 tablespoons
Coriander powder - 2 teaspoons
Cardamom powder - 1 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 2 tablespoons
Oil - 2 tablespoons
Onions - for garnishing
Coriander - for garnishing
PREPARATION
1. In a bowl, add 200 grams soybean, 500 milliliters water and soak for overnight.
2. Transfer this into a blender, add 60 milliliters water and blend it well. Keep aside.
3. Heat 1200 milliliters water in a pot, add 1/2 teaspoon salt, 80 grams soya chunks and bring it to a boil.
4. Remove it from pot and transfer it to a bowl filled with cold water.
5. Now, transfer the soya chunks into a blender and blend well. Keep aside.
6. In a mixing bowl, add 180 grams wheat flour, 180 grams all purpose flour, 1 teaspoon salt, blended soya chunks, blended soybean and knead it into a smooth soft dough.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Now, cut it into strips.
9. Roll the strips around a pop stick.
10. Heat some water in a pot, add the prepared chaap in it.
11. Bring it to a boil.
12. Remove it from heat and remove the pop stick from it.
13. Cut it into pieces. Keep aside.
14. In a mixing bowl, add 150 grams hung curd, 125 grams fresh cream, 50 grams cashew paste, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons coriander powder, 1 teaspoon cardamom powder, 1 teaspoon
cumin powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 2 tablespoons lemon juice and mix it well.
15. Add the prepared chaap in it and mix it well.
16. Marinate for 30 minutes.
17. Heat 2 tablespoons oil in a pan, add the marinated chaap in it and fry until it turns golden brown in color from all sides.
18. Now transfer it to the malai mixture and mix it again.
19. Garnish with onions and coriander.
20. Serve hot with green chutney.
