Soya shammi kebab [font=Arial, Helvetica, sans-serif]250 gm soya wadi 100 gm Bengal gram split (chana dal) 1 bay leaf 1 inch stick cinnamon 4 cloves 1 tbsp ginger (grated) 5 cloves garlic (chopped) 2 green chillies (chopped) 4 red chillies whole (broken) 1 tsp dry pomegranate seeds (crushed finely) Salt to taste 1 tbsp + to deep fry oil Soak soya wadi in hot water for about 20 minutes. Squeeze out excess water. Wash chana dal. Heat one-tablespoon oil, add bay leaf, cinnamon and cloves and sauté for about two minutes. Then add ginger, garlic, whole red chillies, green chillies and sauté for another couple of minutes. Add soya wadi and chana dal, sauté for five minutes. Add a cup of water mix well and then lower the heat. Cook until dal is cooked and all the liquid absorbed. Cool the mixture thoroughly and grind the dal mixture into a fine paste. Add crushed dry pomegranate seeds, salt and knead into firm dough. Divide into eight equal portions. Shape each portion into a heart-shaped tikki. Heat sufficient oil in a pan and shallow-fry the tikkis on medium heat until golden brown in color and crisp. Drain onto an absorbent paper. Arrange two kababs on a plate and serve immediately with any hot sauce. [/font]
