Soya Kebabs

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It’s always difficult to get enough protein if you follow a vegetarian diet. While there are conflicting opinions on whether soya is healthy or not, the truth is anything eaten is moderation can do no harm. Soya is an excellent source of protein, worth close to 24gms of it in a single cup of soya granules. So go ahead and indulge in these kebabs.

Ingredients
1 cup soya granules
2 slices of fresh whole wheat bread crumbs
2 medium-sized potatoes boiled & pealed
1 handful fresh coriander chopped fine
1 handful fresh mint chopped fine
1 large green chilli de-seeded and chopped fine
Juice of 1/2 a lemon
Salt to taste
Oil in a deep pan to fry

Method
First run the soya granules through some cold water in a sieve a couple of times. Boil the soya granules in enough water to cover then with a little salt for 5-7 minutes. Left it cool and squeeze out as much water as you can. The drier the better. Now mash and add the potatoes and all the other ingredients. It should form into a firm doughy texture.
Heat the oil well on a high flame, when the surface above the oil feels got enough, your kebabs are ready to be fried. Take a little room temperature oil between your palms just to grease it a bit, now form the mixture into firm long sausage shaped. Make sure to roll it back and forth to pack the gaps well.
Now drop 2 at a time into the hot oil and fry till well browned.
If the mixture happens to break up in the oil it means that it is not firm enough. To fix that you could add a little more of the bread crumbs.
Serve this got with a mint chutney.

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Bohra Style Kheema Muttar

Some days we just crave to eat familiar foods or something comforting! For me this recipe is just that. The Bohra Style Kheema Mutter is so versatile. It goes well with chappatti (Indian flatbread), rice, stuffed in a paratha (stuffed flatbread), samosa, philo pastry pockets, stuffed potato chops (cutlets) and so much more!

This is also a small tribute to the bohra community from I have borrowed this recipe. The peaceful and loving community’s love for life and food is infectious.

Ingredients
Whole spices (4 cloves, 3 green cardamom, 1 large black cardamom, 3-4 threads of mace, 1 inch piece of cinnamon, 1 large bay leaf, 5 peppercorns)
2 tablespoons of ghee (clarified butter)
1/2 kilogram lamb mince (preferably not very lean, a little fat helps roast the meat better)
2 finely sliced onions
3 tomatoes chopped fine
One bunch fresh coriander chopped fine
One handful of chopped mint leaves
Salt to taste
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon red chilli powder
2 teaspoon cumin powder
1 & 1/2 teaspoons coriander powder
1/2 teaspoon dry mango powder
2 teaspoons garlic paste
1 teaspoon ginger – chilli paste (1 inch ginger root + 1 green chilli)
1/2 cup of boiled green peas

Method
Heat a wok or pressure pan. Add the clarified butter. Drop the whole spices in and roast till fragrant.

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Next add the sliced onions and fry till golden brown. Add the garlic paste and the ginger-chilli paste.

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Continue to brown a little more. Add the tomatoes, next add the dry spices except the dry mango powder and fry till the oil separates from the mixture.

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Add the lamb mince and cook on a low flame covered for 40 mins to an hour, stirring now and then.

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Once the meat leaves oil, and some of it may be in excess, which you can drain off later, add in the boiled peas. Cook for 5-7 mins.
Lastly add salt as per taste, the dry mango powder, chopped mint & coriander.

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It is ready to serve. Leftovers goes well in a taco with lettuce & cheese or even in a simple grilled sandwich.

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