Balle balle to Punjabi cuisine

Punjabi Chaap Curry with Dosa
Ingredients

• Chaap or soya 250 gm
• Onion sliced ½ kg
• Tomato chopped 300 gm
• Ginger garlic paste 100 gm
• Kashmiri chilli powder 3 tsp
• Turmeric powder 2 tsp
• Salt (to taste)
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Garam masala 1 tsp
• Methi (fenugreek powder) ½ teaspoon
• Yogurt ½ cup
• Refined oil 40 ml
• Ghee 50 ml
• Cooking cream 50 ml
• Cashew paste 150 gm

Method

• Soak the chaap or soya in water for some time and deep fry it and keep aside.
• In a pan add oil and fry onion till it turns brown in colour.
• To this, add ginger and garlic paste and the rest of the masala powder. Once the gravy is ready blend it in a mixer.
• Now again heat a pan and add some oil to it. Sauté chopped garlic and ginger and add the blended gravy. To this add the fried soya.
• Garnish the curry with coriander leaves and serve hot with dosa.

Tandoori Soya Chaap
Ingredients

• Yogurt 1 kg
• Chaap  250 gm
• Turmeric powder ½ spoon
• Chilli powder 1 tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Ginger garlic paste 100 gm
• Kashmiri chilli powder 1½ tsp
• Mustard oil for taste
• Garam masala ½ tsp
• Chat masala ½ tsp
• Black salt (for taste)
• Dry mango
• powder ½ tsp
• Lemon juice (one lemon)

Method

• Cut the soaked chaap or soya into pieces and marinate it with the above mentioned masalas, yogurt and ginger garlic paste. Add some mustard oil to this mixture and keep it aside for some time.
• Since chaap absorbs all kinds of masalas very fast, there is no need to wait for a long time  for it to marinate, unlike chicken.
• In a non-stick pan or oven, grill the chaap for 10 minutes. Serve the tandoori soya chaap with mint chutney.

Amritsari Fried Chaap
Ingredients

• Besan 100 gm
• Chaap 250 gm
• Cornflour 50 gm
• Maida 50 gm
• Garam masala ½ tsp
• Ajwain (for taste)
• Turmeric powder ½ tsp
• Chilli powder 1 tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Ginger-garlic paste 100 gm
• Chopped onion 3
• Coriander leaves (for garnish)
• Salt (for taste)
• Black salt (for taste)
• Chaat masala ½tsp

Method

• Mix all the ingredients with the soaked chaap and keep aside for 10 minutes. Later in a pan, pour oil and deep fry the chaap.
• Serve it hot as a starter or at snack time.