What is the recipe for making soya kebabs? - letsdiskuss
Official Letsdiskuss Logo
Official Letsdiskuss Logo

Language

Giggle And Bytes

A

Anonymous

Blogger | Posted | Food-Cooking


What is the recipe for making soya kebabs?


0
0




interior designer | Posted


When we Hearing the name Kebab, it seems that there will be a very difficult recipe which is not possible to make at home by yourself. But today we have brought for you the recipe of Veg Kebab which is as tasty in food as it is Easy 2 Cook too. If guests are coming to the house, then you can immediately serve this kebab as a starter.


Ingredients 

100 grams of Soyabean (soaked in water overnight)


50 grams Chana dal (soaked in water overnight)

1 teaspoon black pepper (whole)

1 large cardamom

1 tsp ginger (chopped)

50 grams poppy seeds

1 tsp coriander (whole seeds)

1 teaspoon cumin seeds (whole)

5 cloves

1/2 cup onions (finely chopped)

1 tbsp coriander leaves (finely chopped)

2 tbsp mint leaves (finely chopped)

Green chillies (finely chopped) to taste

Salt to taste

1 tbsp chaat masala

1 Potato (boiled and mashed)

1 tablespoon lemon juice

Oil for frying.

Here is recipe

First of all, grind soybean, gram lentil, black pepper, cardamom, ginger, poppy seeds, coriander, cumin and cloves together and make a thick paste. This paste should be as thick as the dough.

Now mix onion, coriander leaves, mint leaves, green chillies, salt, chaat masala, potatoes and lemon juice in this paste and prepare the mixture.

- Make a medium sized fine tikki by spreading this mixture on your fingers. If you want, you can also make tikkis by applying some oil on your palm.

Now heat a little oil in a pan or fry pan and roast all the tikkis from both the sides.

- Delicious and nutritious veg soya kebab is ready. Serve with chutney or sauce of your choice.

(Keep in mind that the paste for the kebab should be thick enough to make its dough. And the most important thing is that when you grind the kebab ingredients, do not add too much water to it. If you want, you can add some gram flour in it.)Letsdiskuss

(image -google) 


0
0

blogger | Posted


On the off chance that you figured the scrumptious dish of kebab must be appreciated by the individuals who eat non-veggie lover, reconsider! The veggie lover dish of Soya Seekh Kebab is here to animate your taste buds. Kebabs which initially originated from the Middle-east have now discovered fame in different structures over the whole world. Sound, new and making for an extraordinary bite dish, the best part about this dish and formula is that the kebabs are flame broiled, making it the most advantageous variant!


Figure out how to make this Veg Kebab. This Soya Bean Kebab includes bubbling splashed soya chips (rather than the hard pieces), finely cleaved vegetables and Bengal gram dal for 5 minutes before including non-doused drops, green chillies, garam masala, ginger-garlic glue, hacked onions, oats, and salt to the luscious blend. In the wake of letting the glue sit aside for a decent 60 minutes, slant the glue on the sticks in a preheated Oven Toaster Griller (OTG), turning them consistently so the kebabs are uniformly seared on all sides.
When your Soya kebabs are done, serve them hot with mint chutney, tomato ketchup and onions crushed with lemon juice. What more you need in the event that you are hosting a supper get-together at your home, these superb scrumptious but sound soya granule kebabs fill in as ideal starters to be had as an afterthought.
Investigate more Starter Recipes. You may likewise need to attempt Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala
Fixings
50 gms + 20 gms - soya chips
2 tsp - splashed chana dal
2 tsp - oats/corn flour
2 medium onions
1 medium carrot
4 medium beans
2 green chillies
1/2 tsp - coriander powder
1/2 tsp - ginger garlic glue
1/2 tsp - red stew powder
1 tsp - garam masala
2 tsp - lime juice or vinegar
2 tsp - soybean oil
a sprig of coriander leaves
salt to taste
Step by step instructions to Make Soya Se


0
0

Picture of the author