PREPARATION

1. Heat 1 litre water in a heavy skillet, add 1/2 teaspoon salt, 350 grams soya chaap and bring it to a boil.

2. Remove it from water and cut it into pieces.

3. In a mixing bowl, add 200 grams yogurt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 teaspoon garam masala, 1 tablespoon ginger garlic

paste, 1 tablespoon red chilli paste, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well.

4. Then, add the boiled chaap and mix it well.

5. Marinate for 20 minutes.

6. Soak skewers in water for 30 minutes.

7. Skewer the chaap in it.

8. Shallow fry till it turns golden brown in color from all sides.

9. In a another mixing bowl, add 50 grams tamarind chutney, 1/2 teaspoon black salt, 1/4 teaspoon red chili, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well.

10. Now, add 90 grams apple, 90 grams pear, 130 grams pineapple and mix it well.

11. Soak skewers in water for 30 minutes.

12. Skewer the fruits in it.

13. Shallow fry till it turns golden brown in color from all sides.

14. Serve with green chutney.

Malai Soya Chaap

Servings - 2 - 3

INGREDIENTS

Soybean - 200 grams

Water - 1760 milliliters, divided

Salt - 1/2 teaspoon

Soya chunks - 80 grams

Wheat flour - 180 grams

All purpose flour - 180 grams

Salt - 1 teaspoon

Water

Hung curd - 150 grams

Fresh cream - 125 grams

Cashew paste - 50 grams

Ginger garlic paste - 1 1/2 tablespoons

Coriander powder - 2 teaspoons

Cardamom powder - 1 teaspoon

Cumin powder - 1 teaspoon

Black pepper - 1 teaspoon

Salt - 1 teaspoon

Chaat masala - 1 teaspoon

Lemon juice - 2 tablespoons

Oil - 2 tablespoons

Onions - for garnishing

Coriander - for garnishing