Skip to main content

Soya kebbab

 



Ingredients....


3 Plantains

1 cup Soya chunks

2 tbsp Besan

1 tsp GG paste

1 tsp Red chilli powder

1 tsp kashmiri chilli powder

1 tsp aam chur powder

¼ tsp Turmeric powder

1 tsp Garam masala powder

Salt to taste

Oil 

Few wooden Skewers


Preparation....


Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any.

Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. 


Wash plantains with skin trim the tip and  stem.

Boil plantains with excess water and remove the skin, cut and grind into roughly  without water.


Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. 

Keep this in refrigerator for 10 minutes. 


Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way.

Now remove the mixture bowl from refrigerator mix it well.

Take some water in a bowl to wet your hand while making each kebab. Wet your right hand and take the skewer  in your left hand and take some mixture in your wet right hand and press gently forward to tip of skewer and shape the kebab on the seekh and keep it aside. Make all in this way. Once all done.

Heat a tawa over medium-high heat and pour 2 tbsp of oil over it. Set 3 raw kebabs on top of the pan 



and fry them from all sides until they are golden brown, rotating them occasionally to fry them on all sides.

It should be crispy outer.

Remove in a serving plate sprinkle chat masala and serve hot.



Popular posts from this blog

  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more