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Full Written Recipe- Soya Chaap Bhuna Masala

For marinating the soya chaap

Ingredients:

•   Soya chaap 500 gm

•   Oil for frying

•   Whisked Curd 1 cup

•   Salt to taste

•   A pinch of Black pepper powder

•   Red chilli powder 1 tbsp

•   Amchur powder 1 tsp

• Ghee

Methods

•   I have used a canned soya chaap, you can also use frozen or fresh. Follow the package instructions, usually you just require to wash them. Some of the packaged soya chaap require boiling, further cut it diagonally in 2-3 pieces, depending on how big the chaap is.

•   Set a pan or wok on medium heat, Deep fry the chaap in hot oil until golden brown in colour. Remove it and transfer it to a mixing bowl.

•   Further, add curd, red chilli powder, amchur powder, and salt & pepper to taste, mix well with the chaap and smoke it for 5-6 minutes by placing live charcoal and adding few drops of ghee & covering it.

•   Marinate it until it is added into the gravy.

For making bhuna masala

Ingredients:

•   Ghee 2 tbsp + oil 1 tsp

•   Jeera 1 tsp

•   Whole spices:

1.   Bay leaves 2 nos.

2.   Cloves 2-3 nos.

3.   Green cardamom 1-2 nos.

4.   Cinnamon stick 1 inch

5.   Black cardamom 1 no.

•   Onions 5-6 medium size (chopped)

•   Turmeric powder 1 tsp

•   Ginger garlic paste 3 tbsp

•   Green chillies 3-4 nos. (slit)

•   Kashmiri Red chilli paste 2 tbsp

•   Tomatoes 4-5 medium size (coarsely pureed)

•   Salt to taste

•   Powdered spices:

1.   Red chilli powder 1 tbsp

2.   Coriander powder 1 tbsp

3.   Jeera powder 1 tsp

•   Hot Water as required

•   Marinated soya chaap

•   Garam masala 1/2 tsp

•   Kasuri methi 1 tsp

•   Fresh coriander leaves 2 tbsp (chopped)

Methods:

•   Set a pan on medium heat, add ghee & oil, add whole spices and sauté it for half a minute to a minute.

• Add the chopped onions and cook until its golden brown.

• Cooking of the onion should be on medium heat.

•   Further add turmeric powder, ginger garlic paste, green chillies and red chilli paste, stir and cook until ghee separates.! usually use some hot water to further disintegrate the onion.

•   Add the tomatoes, salt to taste, red chilli powder, coriander powder and cumin powder, mix and cook for 15-20 minutes on medium low flame.

•   Add hot water if the masala starts to dry or starts to stick to the pan.

•   Lower the flame and add the marinated soya chaap, stir and mix gently, cook for 4-5 minutes.

•   Add hot water to adjust the consistency of the gravy as per your need. And simmer for 4-5 minutes.

•   Add garam masala and kasuri methi, mix well and continue to cook for 2-3 minutes.

•   Finish it by adding some freshly chopped coriander leaves.

•   Your bhuna masala soya chaap is ready, serve hot with garlic naan, or paratha or any Indian bread of your choice, you can also choose to pair it up with little rice.

Hot Garlic sauce Mushroom

Ingredients:

MUSHROOMS- 350 GRAMS

OIL - (for shallow frying) 

CORN FLOUR - 1–2 TBSP

WATER -2–3 TBSP

OIL - 2 TBSP (for cooking sauce) 

RED CHILLI - 3–4 NOS.

RED CHILLI SAUCE - 2 TBSP

SCHEZWAN SAUCE - 1 TBSP

KETCHUP - 1 TBSP

LIGHT SOY SAUCE - 1 TSP

VINEGAR - 1/2 TSP

SUGAR - A PINCH

WHITE PEPPER - A PINCH

SALT TO TASTE

HOT WATER - AS REQUIRED

Method:
If the mushroom is big, slice it into 2 slabs. Set a pan over a high flame & add the olive oil & let it get hot. 

Add the mushrooms and salt & stir well; cook over a high flame until the mushrooms turn golden brown. The mushrooms will release a lot of moisture, which will get evaporated until the mushrooms turn golden brown. 

Transfer the cooked mushrooms into a separate bowl. Remove and let them cool slightly. 

In a small bowl, mix corn flour with a little water to make a smooth slurry. Keep it ready before starting the sauce.

Heat a wok over a high flame, add oil, and let it get hot. Add chopped ginger, garlic, green chilli, and whole spicy red chillies; save about a tablespoon of the garlic, ginger & green chillies for the fried rice. Sauté briefly; do not overcook the garlic. The flavour should stay sharp and aromatic.

Add onion petals, bell pepper petals, and spring onion whites. Stir-fry on a high flame for a few seconds.

Add all the sauces, sugar, vinegar, white pepper, and salt. Mix well.

Lower the flame and add the prepared corn flour slurry while stirring continuously until the sauce thickens to a glossy consistency.

Add the mushroom and gently toss so they are coated well in the hot garlic sauce.

Add chopped spring onion greens, give a final mix, and turn off the heat.

Your mushrooms in hot garlic sauce are ready to serve!

Lemon Coriander Rice

Ingredients:

BUTTER -2 TBSP

OIL -1 TSP

OREGANO -A LARGE PINCH

RED CHILLI FLAKES - A LARGE PINCH 

GARLIC - TBSP (CHOPPED)

ONION -1 NO. (SLICED)

FRESH CORIANDER - 3-4 TBSP (CHOPPED)

COOKED RICE - 4 CUPS

LEMON ZEST 

LEMON JUICE

SALT TO TASTE

Method:
Set a wok over high flame, add butter & oil, let the butter melt. 

Lower the flame once the butter melts & add oregano, red chilli flakes, garlic & onion, stir well & cook until the onion starts turn light golden brown. 

Further add fresh coriander, stir well & add the cooked rice along with lemon zest & juice, add salt & stir well to coat the rice with all the ingredients, cook for 3-4 minutes.

Lemon coriander rice is ready.

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