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 rst 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 stufng
Heat 2 tbsp oil, add onions and cook till light brown. Add green chillies. Add the
achaarimasalaandallothermasalas.Removefromameandletitcooltoroom
temp. Now add grated paneer and cheese. Mix well.
Step 4 - For the second marinade
Take a at 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
Nowstuffthechaappieceswiththepreparedstufng.Putthechaappiecesinthe
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 rst marinade:
4 tbsp lemon juice.
1 tbsp ginger-garlic paste.
¼ tsp ajwain.
½ tsp red chilli powder.
½ tsp salt.
Ingredients for stufng:
2 tbsp olive oil.
1 tbsp saunf.
½ tsp rai.
Pinch of methi dana.
½ tsp kalonji.
1onion-nelychopped.
2greenchilliesnelychopped.
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.
⅛tspnutmegpowder.
¼ tsp javitri powder.
1 pinch orange-red colour.
02 Achaari
Paneer Tikka
03
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.
1tbsprenedoil.
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
Addginger-garlicpasteandcookfor1-2minutes.Removefromame.
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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