Soya Vegget Tikka
Soya vegget tikka is first time created in india. It is an indian dish made from chunks of soya marinated in spices and grilled in a tandoor. It is a alternative to paneer tikka.
| 100 Gram | Soya Vegget |
| 1 Small | Carrot, Cut In Diced |
| 1 Small | Broccoli Florets (Separate In Small Pieces) |
| 1 Medium | Red Capsicum, Cored And Diced |
| 1 Medium | Yellow Capsicum, Cored And Diced |
| 1 Tablespoon | Olive Oil Extra Virgin |
For The Dressing
| 1 Teaspoon | Tomato Sauce |
| 1 Teaspoon | Lemon Juice |
| 1 Cup | Hang Curd |
| 1⁄2 Cup | Mayonnaise Sauce, Egg Less Or Normal |
| 1⁄2 Teaspoon | Crushed Black Pepper |
| Salt | To Taste |
PREPARATIONS
PREPARATIONS
- Put the soya vegget in 2 liters of water and 1 teaspoon salt then boil it for 12 minutes, add carrot, broccoli, into same boiling for last 6—8 minutes of cooking time then drain and keep it a side.
- Now take sova veggel bowl and add into this lernon juice, ginger garlic paste, turmenc powder, carom seeds, crushed red chilli powder, kashrnlrl red chllii powder, garam masala, salt, dry ferlugreek leaves and musterd oil them mix properly and keep aside for minimum 1 hours.
- After 1 hour add hang curd and roasted channa powder into soya vegget marnations then wix well again together and keep aside. Arrange the marinated soya vegget pieces on the skeweror tooth pick. But keep little gap between each vegget pieces.
- Roast soya veggets in the oven for mu minutes or till the vegget are browned on top. (while roasting turn skewer in every 2-3 minutes and haste with the melted butter).
- Keep this salad in refrigerator for until cool. Now soya vegget salad is ready to serve.
- Now take out the soya veggets skewer from the oven and transfer into a bowl then sprinkle lemon juice, 1 tablespoon butter, chaat masala, coriander leaves then mix and serve soya vegget tikka with mint sauce.
