stuffed soya chaap

STUFFED SOYA CHAAP

Hi friends,

Today I m sharing stuffed soya chaap, one of ma favourities soya chaap receipe. This soya chaap receipe is extremely delicious and mouth watering dish.You can enjoy thid soya chaap receipe as a snack or appetizers or as a main course meal with gravy.Please try thid wonderful receipe.

INGREDIENTS

·         500gms                 chaaps

·         1/2 tsp                  salt

·         2glass                    water

Marination

·         1/4cup                  hung curd,beaten

·         3tbsp                     cream or thick malai

·         1/4tsp                   salt

·         1/4tsp                   black salt

·         1/2tsp                   kashmiri mirch

·         1 1/2tsp                kitchen king masala

·         1tsp                       garam masala

·         1tbsp                     maggie magic masala

·         1tbsp                     bhuna besan

·         1tbsp                     ginger paste

·         1tbsp                     garlic paste

·         1/2tsp                   amchur powder

·         3-4                          cardomom seeds,crushed

·         1/2tsp                   cinamon powder

STUFFING

·         100gms         paneer

·         1”piece         ginger

·         1/2tsp           salt

·         2                      chopped green chillies

·         2tbsp             coriander

·         3tbsp             kaju.badam,kishmish chopped

·         1/2tsp           anchur powder

·         1tbsp             oil

MALAI TADKA

·         2TBSP                    butter

·         4tbsp                     malai

·         2tsp                       kasoori methi

·         1                              small onion cut into 1”piece

·         1                              capsicum cut 1”piece

·         3-4                          cardomom seeeds crushed

METHOD

1.       Wash chaap in running water.

2.       put chaap  in pressure cooker,add water and salt.Give 1 whistle.Switch off the gas.Let it cool.

3.       Squeeze chaap to remove excess water in it.Keep aside.

STUFFING

1.       HEAT  oil in a pan.  fry kaju, badam,ginger  and green chillies.Add paneer cook for few minutes.

2.       Add all masala and kishmish. Cook them. Keep aside, let it cool. Paneer stuffing is ready.

MARINATION

1.       Mix all ingredients of marination in a bowl and keep aside for 15-20 mins.

2.       Remove sticks from chaap, cut from top.

3.       Squeeze excess water from chaap, fill paneer stuffing. (If you like it with stick you can again insert sticks in stuffed chaaps).

4.       Take ½ marination paste and rub it on chaaps. Keep aside for 30 mins.

ROASTING

1.       Pre-heat oven on maximum degreefor 8-10 mins.

2.       Line silver foil in baking tray.Grease it with oil.

3.       Pierce chaaps on skewers (optional).

4.       Place tray full of chaaps in the oven.Turn chaap after 5 min just for once.Roast it for 20 min.

MALAI TADKA

1.       You can also eat this chaap without malai tadka but it become more delicious after tadka.

2.       Heat butter in pan,saute onion,capsicum,malai,kasoori meethi and cardamom seeds.

3.       Cook for about 5 mins.

4.       Cut roasted and stuffed chaaps in pieces and add in a tadka.

5.       Serve hot as a snack.

GRAVY SOYA CHAAP

GRAVY SOYA CHAAP

Hello friends,

This is my first dish to be posted on ma blog.This is very healthy and nutritious dish.Friends this is soys chaap,one of the favourities among North Indian vegans.Its texture is very similar to non-veg,but it is purely veg.These are available in the grocery and frozen food shops.These are available in red as well as white colour.There is no difference between them besides their colors.

Here I m posting soya chaap gravy receipe,which comes out out so delicious.My sister and brother loved it.I saw them relishing this and their happiness. please try it and see your family being fan of this dish.

Ingredients

·         500gms                 chaaps

·         1/2 tsp                  salt

·         2glass                    water

Marination

·         1/4cup                  hung curd,beaten

·         3tbsp                     cream or thick malai

·         1/4tsp                   salt

·         1/4tsp                   black salt

·         1/2tsp                   kashmiri mirch

·         1 1/2tsp                kitchen king masala

·         1tsp                       garam masala

·         1tbsp                     maggie magic masala

·         1tbsp                     bhuna besan

·         1tbsp                     ginger paste

·         1tbsp                     garlic paste

·         1/2tsp                   amchur powder

·         3-4                          cardomom seeds,crushed

·         1/2tsp                   cinamon powder

Gravy

·         2                              onions grated or puree

·         1/2cup                  tomato puree or paste

·         1tbsp                     ginger paste

·         1tbsp                     garlic paste

·         1tsp                       salt

·         1tsp                       garam masala

·         1tsp                       maggie magic masala

·         1tsp                       kitchen king masala

·         1/2 cup                 milk

·         5tbsp                     oil

·         2tsp                       kashmiri mirch

·         3tbsp                     cream or malai

·         3-4                          cardomom seeds crushed

·         1tsp                       cinamon powder

·         1tbsp                     tomato ketchup

·         2tbsp or 10-12   cashew paste

METHOD

1.       Wash chaap in running water.

2.       put chaap  in pressure cooker,add water and salt.Give 1 whistle.Switch off the gas.Let it cool.
3.       Squeeze chaap to remove excess water in it.Cut chaaps in 1" or in small bite size pieces.Keep aside.

MARINATION

1.       Mix all ingredients of marination in a bowl and keep aside for 15-20 mins.

2.       apply marination paste on chaaps.Keep aside for 30 mins.

ROASTING

1.       Pre-heat oven on maximum degreefor 8-10 mins.

2.       Line silver foil in baking tray.Grease it with oil.

3.       Pierce chaaps on skewers (optional).

4.       Place tray full of chaaps in the oven.Turn chaap after 5 min just for once.Roast it for 20 min.

GRAVY

1.       Heat oil in a karahi.Fry onion paste till golden brown.Add ginger garlic paste,fry till brown.

2.       Add cashew paste,milk,cook till milk dry.Add kashmiri mirch and tomato puree.Cook till dry.

3.       Add all masala and cook.

4.       Add cream,tomato ketchup and cook.

5.       If it looks extra dry den add 1/2cup water and bing to boil.

6.       Add roasted marinated tikka chaps in the gravy and cook in low flame for about 10 mins.

7.       Serve hot with naan or tandoori roti.