Name: Soya Vegetable Tikka recipe by Poonam Bachhav at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6
Ingredients: 1 1/2 cup Soy meat chunks; 4-5 Baby corn; 1 small yellow bell pepper; 1 small red bell pepper; 1 small green bell pepper; 2 onions; 3 tablespoon Schezwan Sauce ( i have used home made); 2 tablespoon tomato sauce; 1 tablespoon soy sauce; 1 tablespoon vinegar; 1 tablespoon lemon juice; 1 tablespoon of jaggery powder / sugar; 1 tablespoon cornflour; 1 tablespoon oil; 2 teaspoon curry powder; 1 teaspoon black pepper powder; Salt to taste

ABOUT Soya Vegetable Tikka RECIPE

Soya Vegetable Tikka is a vegetarian starter dish from the North Indian Cuisine. A delicious and healthy preparation in which protein rich Soy meat chunks and mineral and vitamin rich vegetables are marinated in lip smacking marinade and then beautifully thread alternately onto skewers before being grilled. The tikka pieces are usually deep fried but to cut down the calories and to make it a guilt free affair i have grilled them and the whole recipe requires just 1 tablespoon of oil. I have used colored bell peppers , baby corn and onions along with soy meat chunks in this recipe which make it colorful and visually appealing.

Ingredients Serving: 6

1 1/2 cup Soy meat chunks
4-5 Baby corn
1 small yellow bell pepper
1 small red bell pepper
1 small green bell pepper
2 onions
3 tablespoon Schezwan Sauce ( i have used home made)
2 tablespoon tomato sauce
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon of jaggery powder / sugar
1 tablespoon cornflour
1 tablespoon oil
2 teaspoon curry powder
1 teaspoon black pepper powder
Salt to taste

Instructions

Wash the wooden skewers and soak them in water for at least 30 minutes. This step ensures the stick do not burn while grilling. Wash the Soy meat chunks and cook them for 5 minutes in salted boiling water.
The chunks will absorb the water and become double in size. Drain and wash them again in cold water. Squeeze out the water and keep them aside in a bowl until use.
Meanwhile chop the baby corn into 2 or 3 bite size pieces. Cook them also in boiling water for about 5 minutes.
For the marinade, in a mixing bowl, take schezwan sauce, soy sauce, tomato sauce, curry powder, black pepper powder, salt , and jaggery powder. Mix well. Add oil , vinegar and lime juice. Blend all ingredients very well with a balloon whisk
Now in a small bowl take 3 tablespoon water and add 1 tablespoon cornflour to it and mix well. Pour this mix to the marinade and stir well. Our marinade is ready. Taste it for spice and salt levels and adjust accordingly.
Pour half of the marinade over the cooked soy chunks and mix well with a spoon so that all the pieces get coated very well with the marinade. Alternatively you can add the soya chunks and marinade to a zip lock bag and shake well.
Wash, deseed and chop the colored bell peppers into cubes. Also chop the onions similarly. Place the chopped veggies along with boiled baby corn pieces in a mixing bowl. Add remaining marinade to the veggies and mix well
Cover both the veggie bowl and soy chunk bowl with a cling film and refrigerate for 1 1/2- 2 hours or preferably overnight . The more the time of marination, the more the flavors get absorbed.
After marination, thread the vegetables and soy meat chunks alternatively and beautifully onto the skewers. Cover the baking tray with an aluminium foil and arrange the skewers on them .
Grill the tikka for 15 minutes. Turn the side of the skewers midway . Brush the vegetables and soya chunks with olive oil so that they do not turn dry. I applied the left over marinade with a brush instead of oil .
Serve the Soya Vegetable Tikka hot with some dipping sauce of your choice and salad. I usually serve it with some pudina chutney. Here i have served with homemade schezwan sauce.

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