Soybean Sheekh Kebab

Sheekh Kebab is also referred to as Shish Kebab and essentially signified skewered meat preparation that is more often than not grilled . But keeping in mind vegetarian people, tweaking of sheekh kabab began to happen. Soybean has the property of adapting to any flavour that is infused to it, thereby making it a popular ingredient to experiment with. Here is our version of soybean sheekh kebab with an intoxicating aroma of desi ghee.

 

Ingredients:

• Chana Dal/ Bengal Gram Lentils
• Soybean Granules
• Ginger
• Green Chillies
• Paneer
• Dalchini/ Cinnamon
• Elaichi/ Cardamom
• Lavanga/ Cloves
• Star Anise (Optional)
• Jeera/ Cumin
• Dhone/ Coriander
• Dry Chillies
• Jaiphal/ Nutmeg
• Javitri/ Mace
• Pepper Powder
• Bread Crumbs
• Salt
• Sugar
• White Oil
• Ghee

 

Preparation

1. Soak chana dal  for 3 to 4 hours and boil it with little salt and  little water until the whole water  is absorbed
2. Soak soybean granules  for  some time  and  boil it with little salt
3. Make a paste of boiled chana dal, soybean granules, little ginger, green chillies and some amount of paneer.
4. Heat white  oil  and  fry  the  paste  until  it  is completely dry
5. Roast whole dalchini, elaichi, lavanga, star anise (optional), jeera, dhania, dry chillies, nutmeg and javitri. Make a coarse powder using the roasted spices.
6. Mix the powder with the paste along with salt and little sugar for seasoning. You can add salt and sugar while frying the paste.
7. Finally mix in some pepper powder.
8. Make some portions of mixture and give each portion the shape of a sheekh kabab. Coat the Sheekh Kebabs with bread crumbs.
9. Brush little  white  oil  and  ghee on a non-stick  pan  and  shallow  fry  the  kababs  on all  sides
10. Serve with  mustard  sauce  or  tomato  sauce  along with  onion rings and lemon slices
11. You can  also  serve  with a salad  of your choice