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

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more