Ingredients:
Soya granules: 200 gm
Garlic: 25 gm
Ginger: 20 gm
Green and dried chilli: Four each
Jeera powder: Two Tsp
Kashmiri chilli powder: One Tsp
Garam masala and chaat masala: One Tsp each
Sesame seeds: One Tsp
Salt: To taste
Almond: Five
Raisin: Eight
Cheese: 50 gm
Yellow, red and green bell pepper: 50 gm
Mustard oil: Two Tsp
Method:
Soak the soya granules in hot water for 15 minutes. Squeeze out the water from the granules and blend with mustard oil, dried chilli, salt, ginger, garlic, chat masala, garam masala and jeera powder. Chop the dry nuts and add it to the blended soya granule mixture. Next, add til and cheese to the soya mixture. Apply the mixture on the tandoor skewer and pat the chopped bell peppers on the skewer. Now cook the seekh for 10-15 minutes in the tandoor and serve hot with tandoori salad.
Chef M.Yousaf is working as Kitchen Associate at The Hotel Gateway, Pasumalai, Madurai. He specialises in tandoor items. During free time, he loves listening to music.
