I have expressed my love for Soy Chunks elsewhere on this blog. I thought I should experiment bit further and see if I could use Soy Chunks to fill, what I feel, is a gaping hole in the options available for vegetarians in the area of Kebabs and grilled food. How many times can you eat Paneer anyway?!
Difficulty level: Medium
Preparation time: 20-30 min+ 30 min for marinating
Cooking time: 15-20 min
Makes: 7 kababs
Ingredients:
Soy chunks: 1 1/2 cup, boiled in salted water (as per the usual package instructions)
Onion: 1/2 of a medium, coarsely chopped
Green chillies: 1-2 nos.
Curry leaves: 1 sprig (optional)
Chicken masala powder: 2 tsp
Turmeric powder: 1/4 tsp
Pepper powder: 1/4 tsp
Cumin, whole: 1/2 tsp
Lime juice: 1/2 tsp
Salt: to taste
Cooking oil : a few sprays, to coat the pan
Wooden skewers, baking tray lined with aluminium foil
Make a fine paste with all ingredients, except for the cooking oil, in a mixer. Keep in mind that the soy chunks are already salted and add additional salt as needed.
The mixture should be enough for 7 thick kababs. I like to use all the space on the skewers other than for holding,without burning my hands.
Have a baking tray (or something similar), lined and ready to arrange the skewers. Take a ball from the mixture and press onto a skewer, so as to spread it uniformly all around. Keep it onto the lined tray. Repeat for the rest of the mixture. Refrigerate the tray for at least 30 min.
Heat the grill pan (or any other flat skillet will work just fine too) and apply a few sprays of the cooking oil. You can alternatively drizzle some oil and work it around for a uniform coating. Arrange the skewers and allow to cook on a medium flame for 5-7 min on each side. Turn, and do the same with the rest of the sides to get a uniform char.
This can be served as an appetizer or entree (goes with chapathi or nan or any other bread), with cilantro chutney.
Difficulty level: Medium
Preparation time: 20-30 min+ 30 min for marinating
Cooking time: 15-20 min
Makes: 7 kababs
Ingredients:
Soy chunks: 1 1/2 cup, boiled in salted water (as per the usual package instructions)
Onion: 1/2 of a medium, coarsely chopped
Green chillies: 1-2 nos.
Curry leaves: 1 sprig (optional)
Chicken masala powder: 2 tsp
Turmeric powder: 1/4 tsp
Pepper powder: 1/4 tsp
Cumin, whole: 1/2 tsp
Lime juice: 1/2 tsp
Salt: to taste
Cooking oil : a few sprays, to coat the pan
Wooden skewers, baking tray lined with aluminium foil
Make a fine paste with all ingredients, except for the cooking oil, in a mixer. Keep in mind that the soy chunks are already salted and add additional salt as needed.
The mixture should be enough for 7 thick kababs. I like to use all the space on the skewers other than for holding,without burning my hands.
Have a baking tray (or something similar), lined and ready to arrange the skewers. Take a ball from the mixture and press onto a skewer, so as to spread it uniformly all around. Keep it onto the lined tray. Repeat for the rest of the mixture. Refrigerate the tray for at least 30 min.
Heat the grill pan (or any other flat skillet will work just fine too) and apply a few sprays of the cooking oil. You can alternatively drizzle some oil and work it around for a uniform coating. Arrange the skewers and allow to cook on a medium flame for 5-7 min on each side. Turn, and do the same with the rest of the sides to get a uniform char.
This can be served as an appetizer or entree (goes with chapathi or nan or any other bread), with cilantro chutney.
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