Tandoori Soy Chunk Kebabs With Mint Rice Recipe

About this recipe

Succulent tandoori-marinated soy chunks paired with fragrant mint-infused rice, offering vibrant flavors and balanced nutrition.

Ingredients

• 380G Fage Fruits Coconut
• - PLJ Lemon Juice Original Sharp 500ml
• 25G Natco Mint
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• - Jalpur Soya Chunks
• 2 Kg Trs Sona Masuri Rice 2Kg
• - Chutnefy Coriander Chutney
• 450G Onken Natural Set Yogurt
• 450G Rice Flour, 450G
• - Shan Tandoori Masala
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 300 g Trs Ginger & Garlic Paste 300G
• 400G Whole Chickpeas In Water
• 200 G Trs Black Salt 200 G
• - Tata Salt

Instructions

1. 1. Soak the soy chunks in warm water for 10 minutes, then drain and squeeze out excess water.
2. 2. In a bowl, mix coconut yogurt, lemon juice, tandoori masala, cumin powder, turmeric powder, and salt to create a marinade.
3. 3. Coat the soy chunks in the marinade and set aside for at least 15 minutes.
4. 4. Cook the sona masoori rice with water and a pinch of salt until tender, then set aside.
5. 5. Blend mint leaves, green chilies, garlic paste, and coriander into a smooth paste with a tablespoon of water.
6. 6. Heat 1 tbsp vegetable oil in a pan and sauté the mint paste for 2 minutes to enhance the flavor.
7. 7. Mix the sautéed mint paste into the cooked rice, fluffing gently with a fork to combine evenly.
8. 8. Preheat a grill pan over medium heat and brush with vegetable oil.
9. 9. Skewer the marinated soy chunks onto metal or bamboo skewers.
10. 10. Grill the soy chunks for 8-10 minutes, turning occasionally, until charred and cooked through.
11. 11. Plate the mint rice and arrange the tandoori soy chunk kebabs on top.
12. 12. Garnish with fresh coriander leaves and a wedge of lemon for added zest.