Makar Sankranti Special Recipe
Makar Sankranti Special Recipe Til Ladoo
Ingredients
Instructions
Ingredients
1 cup Nutrela Soya Chunks (textured vegetable protein)
2 medium-sized potatoes, boiled and mashed
1 onion, finely chopped
2 green chilies, finely chopped (adjust to taste)
1/2 cup fresh coriander leaves, chopped
1/2 teaspoon ginger-garlic paste
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon chaat masala
Salt to taste
1 tablespoon oil for cooking
Bread crumbs or roasted gram flour (besan) for coating (optional)
Oil for shallow frying
For the marinade:
2 tablespoons thick yogurt (hung curd) 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder Salt to tasteInstructions
Begin by preparing the Nutrela Soya Chunks. Boil water in a saucepan and add the Nutrela chunks to it. Let them boil for about 5-7 minutes until they become soft and tender. Then, drain the water and squeeze out excess water from the chunks. This helps remove any bitterness and also makes them ready for further cooking.
In a mixing bowl, combine the boiled and mashed potatoes, chopped onion, green chilies, fresh coriander leaves, ginger-garlic paste, cumin powder, garam masala powder, chaat masala, and salt. Mix everything well.
Add the boiled Nutrela Soya Chunks to the mixture and mix until well combined. The mixture should be moist enough to form kebabs. If it feels too dry, you can add a tablespoon of water or a little more mashed potato.
In a separate bowl, prepare the marinade by mixing yogurt with red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
Add the prepared marinade to the Nutrela mixture and mix thoroughly so that all the flavors blend well. Let this mixture marinate for at least 30 minutes to an hour. Marination helps enhance the taste and makes the kebabs more flavorful.
After marination, take small portions of the mixture and shape them into kebabs or patties of your desired size and shape. If you prefer, you can coat the kebabs with bread crumbs or roasted gram flour (besan) for a crispy texture.
Heat a non-stick pan or griddle and add a little oil for shallow frying. Place the shaped kebabs on the pan and cook them on medium heat until they turn golden brown and crisp on both sides. You can also grill or bake the kebabs if you prefer a healthier cooking method.
Once the Nutrela kebabs are cooked to perfection, transfer them to a serving plate and garnish with some fresh coriander leaves. Serve hot with mint chutney, onion rings, and lemon wedges.
In a mixing bowl, combine the boiled and mashed potatoes, chopped onion, green chilies, fresh coriander leaves, ginger-garlic paste, cumin powder, garam masala powder, chaat masala, and salt. Mix everything well.
Add the boiled Nutrela Soya Chunks to the mixture and mix until well combined. The mixture should be moist enough to form kebabs. If it feels too dry, you can add a tablespoon of water or a little more mashed potato.
In a separate bowl, prepare the marinade by mixing yogurt with red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
Add the prepared marinade to the Nutrela mixture and mix thoroughly so that all the flavors blend well. Let this mixture marinate for at least 30 minutes to an hour. Marination helps enhance the taste and makes the kebabs more flavorful.
After marination, take small portions of the mixture and shape them into kebabs or patties of your desired size and shape. If you prefer, you can coat the kebabs with bread crumbs or roasted gram flour (besan) for a crispy texture.
Heat a non-stick pan or griddle and add a little oil for shallow frying. Place the shaped kebabs on the pan and cook them on medium heat until they turn golden brown and crisp on both sides. You can also grill or bake the kebabs if you prefer a healthier cooking method.
Once the Nutrela kebabs are cooked to perfection, transfer them to a serving plate and garnish with some fresh coriander leaves. Serve hot with mint chutney, onion rings, and lemon wedges.