Vegetarian Mince-”Kheema”

IMG_3648

“Kheema” refers to finely ground meat cooked with caramelized onions, ginger, garlic, tomatoes and Indian spices. Today’s recipe features a unique “meatless” take on this Indian “classic” – using soy granules. I like to think of soya granules as little sponges that easily absorb flavors of the spices you cook them in. The key however, is to first eliminate their distinct smell. This is achieved by alternatively soaking in hot water and then squeezing the water out of the granules. I love making vegetarian kebabs using these soya granules. Ingredients: 1 1/4 cup soya granules- washed a couple of times in hot water and tightly squeeze the water out 5 -6 whole green cardamom pods 3-4 whole cloves 2-3 whole . . . CLICK TO READ MORE

  , , , ,  

Vegetarian Soya Shami Kebabs

DSC_1290

Traditionally, a “shami” kebab is a small fried patty made of cooked, minced goat or lamb. The version featured here is the vegetarian version made using soya granules.  My mother in law who is vegetarian insisted that I try one. They are healthy as well as delicious – soya granules, rice, carrots, scallions, egg, bread crumbs, fresh herbs like mint and cilantro. For a pure vegetarian experience you can add extra bread crumbs and skip the egg altogether. This recipe has been adapted from famous Indian author, Madhur Jaffrey’s World Vegetarian cookbook. The one important step when using soya granules is that is has to be boiled properly because soya has a peculiar smell which you can get rid of after . . . CLICK TO READ MORE

  , , , ,