Soya chaap tikka

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

Pav bhaji

Potato frankie

Ram ladoo

Vada Pav

Dahi vada

Tandoori aloo chaat

So let's get started with the recipe.

Ingredients:

• 200gm frozen soya chaap
• 2 Tablespoons Butter
• 1/4 Cup chickpea flour (Besan)
• 1/2 Cup hung curd 
• Salt as per taste
• Kashmiri Red chilli as per taste.
• 1 tsp garam masala
• 1/2 tsp kasuri methi
• 1/2 Tbsp Ginger garlic Paste
• Juice of one lemon.
• 1 tablespoon Mustard oil
• 1 Teaspoon Turmeric Powder.

Other ingredients to serve

• Lemon wedges
• Sliced onions
• Mint coriander yogurt dip
  

Directions:

• Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
• On a low flame heat a skillet and add butter into it.
• Add Gram flour, stir it continuously till it  gets aromatic, and take it off the flame.
• Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
• Add soya chaaps in the mixture and marinate it for about an hour.
• Now arrange the marinated chaap pieces in skewers.
• Grill  for about 35-40  minutes at 180 degree C.
• Rotate them in every 5-6 and minutes and apply some butter.
• Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)

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Mac & Cheese croquettes in Appe/ Aebelskiver Pan

Fix it- Freeze it- Fry it!!! 
Mac n cheese going to "Appe"ville ;)

And the superhero of my kitchen is back :). My appe/ aebelskiver pan never fails to impress me. Here is yet another lip smacking everybody's favourite Mac & cheese croquettes in appe pan.........with crunchy exterior and absolutely melt- in- mouth creamy centre !!! Yummy it was :) 
Ingredients:

• 200 gms cooked elbow macaroni
• 1 1/2 tbsp whole wheat flour/ all purpose flour
• 2 tbsp butter
• 2 cups milk
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1/4 tsp crushed black pepper
• 1/2 tsp oregano (optional)
• Salt to taste
• 2 tbsp all purpose flour
• 2 tbsp corn flour
• 2-3 tbsp water
• 1 cup bread crumbs
• 1 tbsp cooking oil

Method:

• In a heavy bottom pan heat butter, add flour and stir in milk to make a lump free sauce. 
• Add salt, pepper and oregano, cook for 2-3 minutes till the sauce gets thick.
• Add cheese and cook over low heat till the cheese is melted.
• Stir in cooked macaroni and mix well.
• Let it cool and refrigerate for at least 2 hours to make it firm and sticks together.
• Mean while make a thick paste of all purpose flour and corn flour using water, add in salt. 
• After 2 hours take out from the fridge and roll into balls.
• Dip macaroni balls into all purpose flour paste and then coat with bread crumbs.
• Heat appe pan, add 2-3 drops of oil in each indent and place macaroni balls in them.
• Cook each croquette for 3-4 minutes from each side or till the outer layer is golden brown.
  
• Serve hot.