May 2020 – Nandini's Blog : Spice & Secret

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet. Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1

Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2

Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3

Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4

When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5

Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6

Shallow fry them in a medium hot oil until they are golden brown.

Step 7

Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

My mother is a cookbook of simple yet delicious food. She turned seventy five this April and we had planned a grand birthday party but nothing worked out because of the lockdown due to Covid19. Since, left with no other choice to convey my love and respect towards her, I thought of dedicating this blog to my dearest mom who has been a consistent guide in my culinary journey. This is indeed our way to convey it that we are blessed with your presence and influence and pray to the almighty for your well being. This Keema kaleji is cooked by her for the blog. It is a very basic recipe with mutton Keema and liver chunk and few simple masalas that is easily available in any Indian household. You may simply accompany the Keema kaleji with any Indian bread or even plain rice.

Ingredients

Mutton Keema :250 gms

Liver chunk : 250 gms

Onion: 3 to 4

Ginger paste: 2 tsp

Garlic paste:1 tsp

Bay leaf: 3

Green cardamom: 4

Black cardamom: 2

Cinnamon stick: 1

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Corriander powder: 2 tsp

Garam masala powder: 1 tsp

Curd: 100 gms

Mustard oil: 4 tsp

Salt : as per taste

Step 1

Heat oil in a pan and add the whole garam masala along with bay leaf.

Step 2

Once they crackle add the sliced onions and saute it until they get caramelized.

Step 3

Next add the ginger garlic paste along with the dry masala and saut it until the oil leaves the side of the pan.

Step 4

Put the Keema kaleji along with curd and saute it . Fry it till the masala and the keema comes together and the raw smell goes away . Then add two cups of water and cover it and let it cook on low flame for about ten minutes.