Soya Chaap Balls
INGREDIENTS:
To make the balls:
200 gms of soya chaap
Oil for deep frying
1 medium sized mashed potatoes
1 tbsp flour
1 tbsp rice flour
1 tbsp fresh bread crumbs
Salt
Half tsp garam masala
1 tsp red chilly powder
1 tsp roasted cumin powder
For the gravy
2 tsp ginger garlic paste
4 tbsps browned onion paste
1 tsp turmeric powder
2 tsp roasted cumin powder
2 tbsps coriander powder
Half tsp amchur – dry mango powder
1 tsp Kashmiri Deghi Mirch powder
Salt
3 chopped tomatoes
Boil the soya chaap in salted water till tender. Drain out all the water then grind in a mixer to a paste-like consistency. Mix the remaining ingredients to make the chaap balls. Mix well so that the potatoes, bread crumbs, flour, rice flour powder and spices blend together. Divide into portions. Shape into balls and deep fry in hot oil a few at a time till golden brown.
Drain out most of the oil, leaving only 3 tbsps. Add the onion paste, ginger garlic tomatoes and spices and fry on medium heat for 2-3 minutes. Add 2 cups of Luke warm water and bring the gravy to simmer. Adjust the consistency of the gravy as per your requirement. Add the soya balls and put off the heat. Serve with rotis.
Fish with beetroot and sesame seeds
INGREDIENTS:
400 gms of rohu or similar fish cut into medium sized pieces
Salt
1 tsp turmeric powder
Mustard oil for pan frying
1 tsp roasted white sesame for garnishing
For the veggies:
2 medium sized beetroot- boiled
100 gms French beans
Salt
3 tsps ginger garlic paste
1 tsp turmeric powder
2 tsps cumin powder
2 tbsps coriander powder
1 tsp dry mango powder – amchur
1 tsp Anar dana powder
Salt
1 tsp red chilly powder
2 dried red chillies
1 inch piece of cinnamon
Rub salt and turmeric powder on the fish pieces for 10 minutes. Keep aside. Pan fry the fish pieces in mustard oil on medium heat till golden brown on both sides. Remove and keep aside. In the same oil fry the beans which have been cut into one-inch pieces. Fry on medium heat for 2-3 minutes. Mix in the ginger garlic paste. Stir fry for a minute and then add the boiled and peeled beet which have been cut into half-inch cubes. Cook and stir on medium heat for further 2-3 minutes. Mix in the spices and continue to stir and fry for 2-3 minutes more. Add one cup of water and the fish pieces. Allow the fish to simmer in the gravy on very low fire. Cook covered with a lid till beans are tender. Adjust the gravy per your requirements. Garnish with roasted sesame seeds.
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