For all the health conscious out there; here is a tasty alternative to a boring bowl of salad. This totally veg recipe requires only 2 tbsp. of oil; and is a easy way to make instant tikkis that will stay good in the freezer for 72 hours.
1 .Boil and drain the soya granules with a little salt. Squeeze out excess water and keep aside.
2 .In a non stick pan heat 6 tbspn oil and add the soya granules. Keep the flame on medium to avoid drying up the mixture. Add the chicken aromat powder and 15gms of tandoori seasoning.
3 .Cook the mixture for a while but do not dry the mixture to crumbly texture. It must be pasty. Now set aside and cool for 10 minutes.
4 .Chop the dry fruit roughly into manageable little granules. To the cold mix of soya add the bread crumbs and the dry fruit mix. Mix well and slightly kneed like a dough but very gently.
5 .Heat a nonstick pan or a cast iron pan if available. Add 2 tbspn of oil. Portion into tikkis of desired size (roughly 30-40 gms) and place on the pan. Cook for 50 seconds on each side and place on paper towels.
6 .Add 20 gms of tandoori seasoning to 50 gms of mayonnaise and stir well with a whisk or fork. Ensure that no lumps are there.
7 .Place tikkis on a serving platter and put one dollop of mayonnaise on each tikki. Garnish with carrot and chili julienne. Bon appetite.
Other applications:
Basic Chicken bullion with mirepoix (onion, carrot, leek and celery {2:1:1:1})vegetables.