Stuffed Achaari
Soya Chaap Tikka
How to cook
Step 1 - Treating of chaap
Boil 4-5 cups of water with 2 tsp salt. Pour frozen chaap in hot water for ½ hour
and in case of fresh chap for 15 minutes and cover with a lid. After completion of
set time, drain them with a strainer and squeeze well. Pat dry on kitchen towel,
if necessary.
Step 2 - For first marinade
Mix all ingredients together. Pour the whole chaap without sticks in this marinade.
Roll to coat. Keep it for 30-45 minutes.
Step 3 - For stuffing
Heat 2 tbsp oil, add onions and cook till light brown. Add green chillies. Add the
achaari masala and all other masalas. Remove from flame and let it cool to room
temp. Now add grated paneer and cheese. Mix well.
Step 4 - For the second marinade
Take a flat dish. Put the cheese and butter in it and micro for 15-20 seconds.
Mash both together. Add hung curd and mix well. Add all the other ingredients and
mix well till smooth. Marinade is ready.
Step 5
Now stuff the chaap pieces with the prepared stuffing. Put the chaap pieces in the
second marinade. Mix well to coat. Keep aside for 45 minutes.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 180° C. Arrange the chaaps in fry basket
and close it properly. Keep the fryer at 180° C for 25-30 minutes. Roll over the
chaap pieces in between to cook uniformly. Serve hot with onion relish and dahi
pudina chutney.
Healthy Fryer
Cooking Time: 25-30 minutes
Temperature: 180° C
Preparation Time
60 minutes
Ingredients
300g (approx. 6 chaaps) treated chaap.
Ingredients for first marinade:
4 tbsp lemon juice.
1 tbsp ginger-garlic paste.
¼ tsp ajwain.
½ tsp red chilli powder.
½ tsp salt.
Ingredients for stuffing:
2 tbsp olive oil.
1 tbsp saunf.
½ tsp rai.
Pinch of methi dana.
½ tsp kalonji.
1 onion-finely chopped.
2 green chillies finely chopped.
½ tsp haldi.
1 tsp amchoor.
1 tsp dhania powder.
½ tsp normal sugar.
½ cup grated paneer.
2 tbsp cheese.
Ingredients for second marinade:
1 cup hung curd (hung for 1 hour).
5 tbsp besan.
4 tbsp oil.
¼ cup cheese (processed).
1 tbsp butter.
¼ cup cream.
¼ tsp kala namak.
1 tbsp kasoori methi.
2 tsp jeera powder.
½ tsp garam masala.
1 tsp chat masala.
⅛ tsp nutmeg powder.
¼ tsp javitri powder.
1 pinch orange-red colour.
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Achaari
Paneer Tikka
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Healthy Fryer
Cooking Time: 15-20 minutes
Temperature: 140° C
Preparation Time
30 minutes
Ingredients
200g paneer cut into cubes.
1 onion cut into 4 pieces and then
separate the layers.
1 large capsicum cut into 1 inch big pieces.
For marination:
½ cup hung curd.
1 tbsp refined oil.
2 tsp saunf.
½ tsp mustard seeds.
¼ tsp methi dana (powdered).
½ tsp kalonji.
½ tsp roasted jeera.
½ tsp haldi.
1-2 tbsp besan.
1 tbsp ginger-garlic paste.
½ tsp kala namak.
1-2 tsp degi mirch powder/ 1 pinch colour
for red color.
Salt and red chilli powder to taste.
½ tsp kasoori methi.
How to cook
Step 1
Collect all seeds.
Step 2
Heat 1 tbsp oil in a kadhai and add all the seeds. Let them crackle and then add the
besan. Roast the besan mixture for 2-3 minutes but don’t brown.
Step 3
Add ginger-garlic paste and cook for 1-2 minutes. Remove from flame.
Step 4
Pour the mixture in a bowl. Add hung curd, cream, all masalas, colour, salt and pepper.
Mix well.
Step 5
Add paneer and vegetables in the prepared marinade.
Step 6
Arrange the marinated paneer and vegetables in satay sticks separately.
Step 7
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange in fry basket and close it
properly. Keep paneer in the fryer at 160° C for 20-25 minutes and vegetables for 8-10
minutes. Turn the satay sticks over in between to cook uniformly. Serve hot with tomato
sauce/mint chutney.
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