Soya Masala Chaap 

Soya is considered the best alternative for animal protein. So if you are a vegan and want to include a lot of protein in your diet, the best option for you will be food made of soybean. The soya masala chaap is quiet a sensation  among the Indians and can be found on the menu of many Indian restaurants. It is not just a starter but can be used as a main course dish as well. the fascinating fact about this dish is that it is extremely flavorful and can make you madly in love with it once you try it. Being a great alternative for animal protein , it is recommended by many dietitians around the world. This recipe will not only serve your palate but also your health. Try out this special Soya masala Chaap, an alternative for animal food recipe and share it with your loved ones


 Ingredients:

  • Soya chaap sticks- 3-4. buy it here
  • Curd - 3-4 tbs.
  • cinnamon - 1 stick
  • green cardamoms-  3- 4
  • Bay leaves - 2
  • cloves- 2-3
  • Roasted cumin powder - 1tsp
  • turmeric powder - 1tsp.
  • red chili powder - 1 tsp.
  • kashmiri red chili powder - 1 tbs.
  • Coriander powder - 1 tbs.
  • Salt- 1 tbs.
  • Garama masala powder - 2 tbs.
  • chaat masala powder - 1tsp. get it here
  • dried fenugreek leaves - 2 tbs. get it here
  • fresh cream - 2 tbs.
  • Butter - 20 g
  • cooking oil - 2 cups
  • Onions- 2 ( finely sliced)
  • tomato- 1 cut into small pieces
  • ginger - a small piece
  • garlic- 3-4 cloves
  • green chilies - 2( cut into small pieces)
  • cashew - 6-7 pieces   
  • water - 2 cups

Method:

  • remove the chaaps from the sticks and cut them into small circular discs. keep the discs thick enough.
  • add oil in a pan and heat it. once the oil is hot enough, add the chaap pieces and fry them nicely on low flame till the become golden brown in color. observe that the chaap pieces become larger than before. 
  • now take out all the pieces on a paper towel to remove all the excess oil.let the pieces cool down. transfer these fried pieces in a large mixing bowl and add curd, butter and chaat masala . over it. mix everything well so that the marinade gets nicely coated over each chaap piece.
  • cover the mixing bowl with a cling wrap and let the marinated chaap pieces rest for about 20 min in the refrigerator.
  • In a grinding jar  add the tomato pieces, green chilies, ginger, garlic and grind everything to make a pure.
  • heat the remaining oil in the pan again and transfer all the onion slices in it. fry the onions on low flame till they turn golden brown. after frying, remove them from the oil on a paper towel and allow them to cool down.
  • after the onions are cooled, transfer them to the grinding jar, add the cashews and add some water. grind to make a fine paste of it.
  • Heat the remaining oil in the pan again, add the bay leaves, cloves, cinnamon stick, green cardamoms and let them sizzle for a minute in the warm oil. now take out the green cardamoms and thaw them to make a rough powder. this can be used later.
  • to this oil add the tomato pure and salt and cook it for 5 min till the tomatoes are soft, oil the moisture is gone and begin leaving the oil from the sides.
  • At this point add the onion and cashew paste. mix it and cook for the next 2 min to integrate everything together.
  • Now add the turmeric powder, red chili powder, kashmiri red chili powder,coriander powder, roasted cumin powder and a tbs. of garam masala. sprinkle some water and cook the gravy for 5 min. keep string and mixing. 
  • to this gravy add the marinated chaap pieces and mix everything for the next five min. Since the chaap pieces were marinated in the curd, it needs to be cooked well enough.
  • Now add all the remaining water , dried fenugreek leaves, a tbs. of garam masala and mix again. cover the lid and let the chaaps cook in the gravy for 10-15 min with the lid covered. this way it will absorb all the flavors and the gravy will get filled in its layers nicely.
  • after 15 min, your soya masala chaap is ready. spread the fresh cream over it and sprinkle some coriander leaves on it to garnish.
  • Serve it hot with chapati and enjoy!



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Soya Masala Chaap| mouth watering and delicious soya recipe| A great substitute for animal protein

                                     Soya Masala Chaap 

Soya is considered the best alternative for animal protein. So if you are a vegan and want to include a lot of protein in your diet, the best option for you will be food made of soybean. The soya masala chaap is quiet a sensation  among the Indians and can be found on the menu of many Indian restaurants. It is not just a starter but can be used as a main course dish as well. the fascinating fact about this dish is that it is extremely flavorful and can make you madly in love with it once you try it. Being a great alternative for animal protein , it is recommended by many dietitians around the world. This recipe will not only serve your palate but also your health. Try out this special Soya masala Chaap, an alternative for animal food recipe and share it with your loved ones


 Ingredients:

  • Soya chaap sticks- 3-4. buy it here
  • Curd - 3-4 tbs.
  • cinnamon - 1 stick
  • green cardamoms-  3- 4
  • Bay leaves - 2
  • cloves- 2-3
  • Roasted cumin powder - 1tsp
  • turmeric powder - 1tsp.
  • red chili powder - 1 tsp.
  • kashmiri red chili powder - 1 tbs.
  • Coriander powder - 1 tbs.
  • Salt- 1 tbs.
  • Garama masala powder - 2 tbs.
  • chaat masala powder - 1tsp. get it here
  • dried fenugreek leaves - 2 tbs. get it here
  • fresh cream - 2 tbs.
  • Butter - 20 g
  • cooking oil - 2 cups
  • Onions- 2 ( finely sliced)
  • tomato- 1 cut into small pieces
  • ginger - a small piece
  • garlic- 3-4 cloves
  • green chilies - 2( cut into small pieces)
  • cashew - 6-7 pieces   
  • water - 2 cups

Method:

  • remove the chaaps from the sticks and cut them into small circular discs. keep the discs thick enough.
  • add oil in a pan and heat it. once the oil is hot enough, add the chaap pieces and fry them nicely on low flame till the become golden brown in color. observe that the chaap pieces become larger than before. 
  • now take out all the pieces on a paper towel to remove all the excess oil.let the pieces cool down. transfer these fried pieces in a large mixing bowl and add curd, butter and chaat masala . over it. mix everything well so that the marinade gets nicely coated over each chaap piece.
  • cover the mixing bowl with a cling wrap and let the marinated chaap pieces rest for about 20 min in the refrigerator.
  • In a grinding jar  add the tomato pieces, green chilies, ginger, garlic and grind everything to make a pure.
  • heat the remaining oil in the pan again and transfer all the onion slices in it. fry the onions on low flame till they turn golden brown. after frying, remove them from the oil on a paper towel and allow them to cool down.
  • after the onions are cooled, transfer them to the grinding jar, add the cashews and add some water. grind to make a fine paste of it.
  • Heat the remaining oil in the pan again, add the bay leaves, cloves, cinnamon stick, green cardamoms and let them sizzle for a minute in the warm oil. now take out the green cardamoms and thaw them to make a rough powder. this can be used later.
  • to this oil add the tomato pure and salt and cook it for 5 min till the tomatoes are soft, oil the moisture is gone and begin leaving the oil from the sides.
  • At this point add the onion and cashew paste. mix it and cook for the next 2 min to integrate everything together.
  • Now add the turmeric powder, red chili powder, kashmiri red chili powder,coriander powder, roasted cumin powder and a tbs. of garam masala. sprinkle some water and cook the gravy for 5 min. keep string and mixing. 
  • to this gravy add the marinated chaap pieces and mix everything for the next five min. Since the chaap pieces were marinated in the curd, it needs to be cooked well enough.
  • Now add all the remaining water , dried fenugreek leaves, a tbs. of garam masala and mix again. cover the lid and let the chaaps cook in the gravy for 10-15 min with the lid covered. this way it will absorb all the flavors and the gravy will get filled in its layers nicely.
  • after 15 min, your soya masala chaap is ready. spread the fresh cream over it and sprinkle some coriander leaves on it to garnish.
  • Serve it hot with chapati and enjoy!



here are some amazing products to buy. All new arrivals with great discounts. Don't miss the opportunity.  Purchase is highly Recommended:

Wall Sconces 40 cm Long with 8 Glass Cup Candle Holders and Bonus Tealight Candles, Set of 2

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