#FITTRMasterchef Soya Gilauti Kebab with Paneer Lifafa Paratha and Dahi Pudhine ki Chutney

1. Dahi pudhine ki chutney Ingredients: Hung curd 100gms Mint leaves Ginger Green chillies Lemon juice Salt to taste Chaat masala (optional) * Veggies and leaves all together were 20 gms Method: In your mixer grinder, churn mint leaves, ginger and green chillies with a teaspoon of water. Once it becomes a fine paste, take it in a bowl and mix the hung curd and lemon juice and salt into it. Only if you need the extra spice, add the chaat masala. Garnish with a mint sprig and keep aside.

2. Veggie soya gilauti kebabs Ingredients Soya nuggets 30 gms Minced capcicum Minced onions Sliced onion rings Grated carrots 10gms Potato boiled 20 gms Grated garlic Minced green chilli Curry powder Red chilli powder Turmeric powder Chaat masala Rock salt Amchoor/dry mango powder Lemon juice Salt to taste Butter 5 gms Whole wheat flour 10 gms * Veggies, barring potatoes and carrot all together were 120gms Method: Take out excess water from the soaked soya nuggets and grind in a mixer till coarsely ground. Keep aside. In a non stick pan, take half of the butter and saute all vegetables in it. Keep flame on medium. Add salt and turmeric powder. Add the ground soya nuggets and roast for another 3-4 minutes. Mash the boiled potato and add to the pan. Roast for another minute. Add the spices as per your taste and finally add the lemon juice. Cook for another couple of minutes and take it out from the pan to cool. Once cooled, shape into round flat kebabs. Take the leftover butter and apply on both sides with a brush. Roast the kebabs on the pan from both sides. Once golden brown, remove from pan and serve with dahi pudhine ki chutney and onion rings. Sprinkle a little chaat masala on top. *All non watery vegetables can be added to the kebabs. I chose whatever was available at hand.

3. Paneer lifafa Paratha Ingredients While wheat flour 40 gms Butter 5 gms Paneer 20 gms Minced capcicum Minced onions Grated carrots 10gms Minced green chilli Pepper Salt to taste * Veggies, barring carrot all together were 40gms Method Take the wheat flour in a bowl and add half the butter to it. Add a pinch of salt and knead a soft dough with warm water. Cover and keep aside for at least 30 minutes. Grate the paneer and add the minced vegetables to it. Add salt and pepper to taste and mix it together. Roll a large thin roti with the dough. The thinner the better. Spread the paneer masala in the center of the roti, in a rectangular shape and fold in the dough from all sides. This would in effect look like a sealed envelope. Gently roll the lifafa with a rolling pin to ensure the sides are sealed. Take leftover butter and apply on both sides of the Paratha and cook it on low to medium flame in the pan. Take off when crispy and golden brown. Cut in four pieces and serve with dahi pudhine ki chutney. *All non watery vegetables can be added to the paneer mixture. I chose whatever was available at hand.