Soya Granules- 1/2 cup Boiled Potatoes - 2 medium Onion-1 (Chopped) Capsicum- 1 small (chopped) Green chillies- 1 (chopped) Boiled Green Peas-1/4th cup Red Chilli Powder- 1tsp Chaat Masala- 1tsp Coriander leaver-finely chopped Bread crumbs-1 cup Maida- 2tbsp Salt- To Taste Oil for frying
GARNISHING: Cabbage- 1/4th cup (Thinly Sliced) Coriander leaves Tomato Sauce
METHOD:
-Pressure cook the soya granules just for 1 whistle until soft. When done rinse in cold water 3-4 times to get rid of the smell. Squeeze tightly to get rid of the remaining water. -In a bowl mash the boiled potatoes and add soya granules,onion,capsicum,green chillies,boiled green peas,red chilli powder,chaat masala and coriander leaves -Now take a small portion and roll between your palms to make a ball and then press gently to flatten like a cutlet. Repeat the same thing with the remaining mixture and keep aside. -Take maida in a small bowl and mix it with little water to make a thin paste. -Dip the cutlet into the maida paste and then place it over the bread crumbs to coat evenly on all sides. -Heat some oil in a frying pan and deep fry the cutlets from both the sides until golden brown. -Drain excess oil by placing it on a tissue paper. -Place it on a plate with some shredded cabbage and serve with tomato sauce.
Soyabeen cutlet is rich in protein and is a delicious and healthy evening snack.It is loved by all age groups.
Rice Flour- 3 cups Rawa or Sooji- 1 cup Curd- 1/2 cup Water-1/2 cup Eno- 2 tsp Salt- To Taste Oil for greasing
For Tempering:
Oil- 2Tbsp Curry Leaves-15-20 Green Chillies- 5-7 slit lengthwise Mustard Seeds- 2 tsp Sugar-2 tsp Water-1/3 cup Coriander Leaves-10-12 METHOD: -Add RICE FLOUR and SOOJI in a bowl and mix with water. -Add CURD to the batter and then add SALT -Leave the batter for 5 minutes -Now add ENO to it and mix well. -Now quickly pour the batter in a greased pan. -Spread the batter evenly. -Now keep the pan in the steamer and cover the steamer for 10-15 minutes. -After 15 minutes,insert a knife or a toothpick and check if it comes out clean. -Remove the dhokla from the steamer and allow it to cool for 4-5 minutes. -Pour the tempering mixture evenly over the Dhokla and then cut it into small square pieces. -Garnish with chopped coriander leaves. TEMPERING: -Add 2 Tbsp oil in a small pan. -Add mustard seeds when the oil becomes hot. Allow it to crackle. -Now add curry leaves and green chillies and saute it for few seconds -Add water and sugar and bring it to boil. -Tempering is ready to be poured over dhoklas. Serve with coriander and garlic chutney.
Minced meat- 250gm Ginger-Garlic paste- 2tsp Red Chilli Powder- 1tsp Coriander Powder: 1tsp Cumin Powder- 1tsp Nutmeg Powder- 1/2 tsp Black pepper powder- 1tsp Garam Masala- 1tsp Besan- 1tbsp Onion- 1 chopped Green Chillies- 2 chopped Salt- To taste Lemon-1 Coriander and mint leaves for garnishing
Method:
-Squeeze out all the water from the minced meat. -Add all the ingredients and mix them well. -Add besan to bind it well. -Keep aside for 30 minutes in the fridge. -In an oiled skewer press the minced meat. -Shallow fry the kebabs in a nonstick pan with little oil. -Baste frequently with oil till it becomes golden brown. -After the kebabs are done, put them on a serving platter. -Garnish it with onion rings, fresh coriander and mint leaves. Seekh kebabs are full of flavors and they are perfect as a starter.You can serve them before dinner.
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