Wednesday, November 10, 2010
Soya bean kebab
3-4 persons (6-8 Kebabs)
1 cup Soya bean, soaked overnight
1 leaves of tejpatta (Bay leaf)
A small piece of cinnamon
2” ginger finely chopped
2 cloves of garlic finely chopped
1 finely chopped onion
2 teaspoon powdered roasted pomegranate seeds
1 tablespoon chopped coriander leaves
1teaspoon chopped mint leaves
2 green chilies, finely chopped
½ teaspoon garam masala
Salt to taste
2 tablespoon oil
In a pressure cooker, add Soya bean, cardamom, bay leaf, clove, cinnamon, mint leaves, garlic, half of the ginger and salt with some water.
Boil it till the soya bean is well cooked.
Remove cinnamon, cardamom and tejpatta and they are now not required.
Heat 1 tablespoon oil in a pan.
Add onions and remaining ginger to it. Fry till golden.
Add the boiled soya bean in the pan.
Add pomegranate seed powder, chopped coriander leaves, chopped green chilies to the pan.
Stir the whole mixture and mash it well in a food processor
Take the mixture out and cool it.
Now make small balls out of this mixture and press them with the help of your palm to make it into a small circular shaped kebab.
Heat oil in a non stick pan and shallow fry all kebab from both sides.
Serve while hot along with onion rings, lemon and green chutney