Thursday, June 4, 2020

Soy Chaap Tikka Masala

So I used half of my can for soy chaap to make Mediterranean bowl, rest I used it for 3 different ways. I made tikka, then use some of the tikka to go in the gravy and still had the leftovers to make wrap. So One recipe serves three different purpose.

For the tikka its very simple recipe, the way everyone make paneer or chicken tikka , its the same recipe.



Ingredients : 

Marinade 

6 tbsp Dahi (yogurt)
2 tbsp Kashmiri chili powder
1/2 Tsp chat masala
1 tsp Crushed kasoori mehi
1 tbsp roasted cumin powder
Salt as per taste
1/2 tsp garam masala
few fresh leaves of mint  and coriander chopped

Mix this and add chopped chaap pieces in it. and let it marinade, for 30 minutes or if you can do it overnight  , its better.




Once its marinade for good time, you can grill it , or cook it on tawa or open flame , which ever way you prefer.

You can sprinkle lime juice an chat masala on top and have it as it is with onions and green chutney.






But we are making masala so let's make gravy now.

Ingredients :

1 large chopped onion
1 large tomato chopped or half cup tomato puree
2 tbsp green garlic chopped , if not then its totally fine
2 tbsp oil
Whole spices - cinnamon, green cardamom, dry red chilies, bay leaf
2 tbsp ginger garlic paste
2 green chilies finely chopped
1 tbsp red chili powder
1 tbsp cumin coriander powder
1/2 tbsp turmeric powder
salt as per taste
1/2 cup whisked yogurt
1/2 tbsp crushed kasoori methi
1 cup soy chaap tikka

Method:

Add oil in pan, add whole spices in it and when it becomes fragrant, add onion and cook it till it becomes little brown, add tomato and green garlic if using it and cook till it leaves oil.

Add ginger garlic paste , green chili and powder masala and mix it and cook for 2 minutes.

Add salt and depend upon your like, add water to make the gravy.

Add kasoori methi and soy chaap in it and cook for 2 minutes.

Once done, have it with paratha or rice.




Boil it and mix it nicely

Add yogurt and mix it nicely.

I didn't stop there , I knew next day for lunch for kids I was making paneer kathi rolls  so I saved few to make kathi roll for me.


so in  this difficult time , with one ingredient you can make lot of variation so you can get bored.


Friday, March 20, 2020

Pad See Ew - Thai Stir Fried Rice noodles

Pad See Ew literally means Stir fry soy sauce noodles. For Pad Thai its on a sweet side, this noodles are on salty and sour balance. Basically you can add just fresh rice noodles, Chinese Broccoli, egg and sauces but I needed more vegetables so I have added mushroom too to give a meaty texture. The sauce for the noodles is the key, don't add more or less otherwise noodles will be dry if less or runny if its too much. If you can not find Chinese broccoli, add spinach and broccoli or broccolini.

You can use any protein in it, chicken is the best but for me I keep it simple.

For sauces you need, dark soy sauce, soy sauce, vegetarian oyster sauce, vinegar and sugar.

For noodles, if you can get fresh rice noodles its best, otherwise you can use any broad rice noodles or even pad Thai noodles.




Ingredients : 

1 packed fresh wide flat rice noodles or 7 oz. dried wide rice stick noodles
2 tbsp oil
2 cloves garlic finely chopped
1 large egg
5-6 chopped portebello mushrooms
4 stems Chinese broccoli or handful of spinach and broccoli or use bok choy






For sauce
2 tbsp dark soy sauce
2 tbsp vegetarian oyster sauce - for meat, regular oyster sauce
2 tsp soy sauce - light is fine
2 tsp sugar
2 tsp white vinegar
2 tbsp water



Method : 

Trim the ends of  Chinese broccoli and separate leaves from stems.

Prepare noodles according to package if using dried, if using fresh , just cut the stripes length wise.

Mix all the ingredients under sauce and mix till sugar dissolves.

Heat the oil in a large wok or pan.

Add garlic, mushrooms, your greens and cook for 2-3 minutes.

Take it on side and crack the egg inside. scramble the egg and mix it everything.

Add noodles and sauce and mix it nicely till everything is covered in sauce.

Take it out and serve immediately.



















Wednesday, March 11, 2020

Soy Chaap Shawarma Hummus Bowl

I was looking for the recipes people who post about soy chaap and I was intrigue to try one,since I am in Us, it was not that easy to find and its not that easy to make homemade. So when I visited India last year, I had a chance to try one dish in Delhi with soy chaap was chaap butter masala and it was delicious. So I had that taste in my mind and was looking for chaap here in US. One day I found it in my Indian grocery store, without thinking I just grab the can. It says in brine. Didn't know how it's going be , I thought will make something out of it. I was looking for shawarma marinade and found it here.   so it was perfect for my soy chaap to use this marianade and stop my craving for NY Style Shawarma food. So made it and enjoy it and I just used 4 soy chaap, saved 4 to make tikka , will make soon and post also. Till then enjoy this Soy chaap Shawarma hummus bowl. You can add purple cabbage instead of quinoa, or have it with just Hummus and Pita bread. You don't have to use Chaap, you can use chicken, lamb, paneer, Tofu.





Ingredients  :

4 Soy chaap
1/4 cup olive oil
1 lemon juice
3 cloves garlic, finely chopped
1 tbsp Honey
1 1/2 tsp ground cumin
1  1/2 tsp Paprika (you can use Kashmiri red chili powder)
3/4 tsp Ground cinnamon
3/4 tsp ground ginger powder
3/4 tsp dried oregano
3/4 tsp turmeric powder
1 tsp each salt and black pepper

To serve : 
cooked Quinoa - I cooked quinoa, after taking all the marinade from the bowl, add some water in the bowl and added that water in quinoa to give some flavor.

Pickled onions
Hummus
Lime wedge
Kalamata Olives
Cucumber


Little goes way too much so don't afraid of the quantity.

Method : 

Take one small bowl and mix  the olive oil, lemon juice, garlic, honey, cumin, paprika, cinnamon, ginger, oregano, turmeric , salt and pepper.



In a big bowl, add 4 chaap and mix the marinade nicely. Marinade these for at-least 2-3 hours, I kept  it for 7 hours in fridge.






When its time to cook, take out the chaap, cut it from the middle for better flavor. Spread the leftover marinade in bowl to inside the chaap.



Heat a non stick pan, add little oil in it and cook the chaap form the both sides,  till its nicely cook and golden. 



 While its cooking, cook your quinoa on other burner.


When everything is ready, In a bowl, have some quinoa, hummus , cut the chaap in 3 pieces from one chaap, cut the rounds of cucumber, pickled onions, olives, fresh chopped cilantro and lime wedge and enjoy your trip to Mediterranean.









If you want you can have side of yogurt sauce and hot sauce on side.


















Wednesday, March 4, 2020

Zhug - Mediterranean Hot sauce

I am always on a look out for spicy , hot sauce or dishes. Since I was making falafel, I wanted to make different spicy sauce to go with that. I know about this zhug sauce, but I don't have or have seen red spicy peppers here in this part of world. So was thinking about making it green one using jalapenos. Zhug is sauce from Yemen, its pronounce different region to regions schug , shug, skhug , it can be red, green or brown but one thing is common is - its hot and spicy. It's a very simple sauce made with green or red spicy peppers, along with coriander, garlic and cumin.  I like smooth sauces that's why I made it smooth one in blender, if you like chunky , you can use food processor and keep it chunky. 

You can drizzle over your salad, or have it with falafel, shawarma, or any bbq meats or vegetable, it goes perfectly on those. Use the hottest peppers you find, I had it with jalapenos since that's widely available.


Ingredients : 

2 Jalapenos cut in big chunks
1 Large bunch of coriander leaves
4 big cloves of garlic
1 tsp salt
1 tsp ground black pepper
3 tbsp olive oil
1 tbsp fresh lime juice

Method : 

Put Jalapenos, garlic and coriander in blender. 


Blend it till you got nice chunky puree. 

Add salt, pepper , cumin and blend it again. 

Take it out in a bowl and add olive oil and mix it , this will keep green color vibrant. 

Enjoy it where ever you want, salad, falafel, bataka poha, bread. Possibilities are endless. 

Store in glass bottle for the future use, it can stay good till 10 days in refrigerator. But for me, it lasted only 3 days. 




















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