SOYABIN CHAPPE IN MY STYLE

I have friend in India who is fond of soybean chap prepared by me. when I started  blogging, she immediately asked me to write chaap recipe but I saved it as I wanted to write it on August 8 only because it is her birthday,Even my family member also loves to eat chap,my little four year old daughter calls chap as chicken as it look  like chicken. I like to prepare this dish according to my mother recipe .she prepares  special chap masala at home .so it is little bit lengthy process but it is really worth.the taste is really heaven.you must try this recipe

INGREDIENTS

FOR CHAP MASALA

• Cashew(tukda)                               2 tablespoon
• Red chili                                         1/2  teaspoon
• Turmeric Powder                           1/2 teaspoon
• Kasoori Methi                               1 teaspoon
• black Pepper                                  1/2teaspoon
• cumin Seeds                                   1/2 teaspoon
• Black Cardamon                            2pices
• Cinnamon Stick                              1cm (length wise)
• Cloves                                             5pices
• Nutmeg (jaiphal)                             just a small piece
• Green Cardamon                            3pieces
• Long Peeper(pipli)                          2 pieces

Take all  spices and dry them in a open heat like keeping under  the sun for 2or 3 hours  .once all the spices are dried,grinned them in a mixer to make a fine powder.this masala can be stored also.

TIP                                           

If you are in a hurry to prepare this dish and you have no time to dry spices under the sun then you can roast all the spices over tawa and grind it as accordingly.

•  Soybean chaap                                8 pieces
• Chap Masala                                 4 teaspoon
• Curd Blended                                  1/2 cup
• milk                                                  1 cup
• Onion                                               2 pieces
• Tomato                                            2 pieces
• Ginger/Garlic Paste                        2 teaspoon
• Green Chili Paste                           1/2 tea spoon
• Kasoorimethi                                  1 teaspoon
• Degimirch                                       1/2 teaspoon
• Salt                                                  as per taste
• Oil                                                   for frying

1. In U.S. we get dry chaap,soak these chaaps in a hot water for half an hour
2. Drain the extra water by squeezing them in a hand
3. Deep fry them till they become red and keep them aside
4. Take the 3 or 4 able spoon oil for gravy
5. Cut the onion lengthwise and saute it in the pan
6. Boil and grind the tomato to make it puree
7. Once onion are saute then add ginger/garlic paste and tomato puree
8. Roast the masala ill it leaves oil from the sides
9. Now add chaap masala in to this ,do not add salt
10. Keep stirring so the gravy masala is not overcook
11. Add the blended curd and keep stirring the gravy to avoid curdling
12. Now add fried chaaps in this gravy
13. Add milk to this gravy, so chaap can absorb milk and masala into it
14. Now chaaps are soft you can add little water to make gravy little thin now salt can be added as per the taste
15. Now give the final touch by giving the tadka from above

16. For Tadka heat the butter on a high flame once butter is melt add kassorimethi and degi mirch .remove it immediately to avoid over burning and add it to  the main dish