Minty Soya kebab & Yogurt mint dip!

Mint is one my favorite herb…. Just for the smell, your dish would turn out the most yummiest and flavorful! Pretty much, in Indian cuisine mostly biryanis (Mix of rice, meat or vegetables along with spices) are flavored with the mint and cilantro at the end! Just to give an aromatic smell. I have already written about my mint plants and how to grow easily in my Mint Julep post! Anyone can grow it, whether you live in studio, apart or house. Just few hours of sunlight make alive your plant. Advice: grow in pot, great for household use! It spreads widely in moist soil . I do have in ground and pot. But I built a barrier in the ground to stop spreading! The pot is brought back indoor at winter time.

Planting tips: Take some stems of mint without leaves are fine and plant deeply 3 or 4 stems in the same pot, moist soil and 4 hours of sunlight is ideal. Definitely, you gonna flavor all your dish with some fresh leaves soon. Ok, now coming to the recipes, the dip is usually served in Pakistan restaurant for Sheek Kebab and Tandoori chicken. I just wanted to recreate a vegetarian version of sheek kebab and voila you have a healthy protein rich dish to entertain your guests with a flavorful mint dip! 

Mint Soya Kebab

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Ingredients:

Potato: 2 medium size (cook them and mashed it)

Soya granule: 1 cup ( I used the Morning star brand Soya crumble) or soak in hot water and squeeze out . Rinse with cold water twice and squeeze out all the excess water. 

Onion: ½ diced finely

  Bengal gram flour: 2 tsp 

Breadcrumb: 1 / 4 cup less or more just for rolling the kebab

  Oil: 1 or 2 tsp 

  To be grind

Mint: ¼ cup 

Green chilis: 4 or 5 

Ginger: small piece (1 tsp) 

Garlic: 1 pod (1 tsp) 

Dhalia/roasted gram: 1 tbsp 

 Grind all the ingredients with little water. 

  Method: Heat a pan with oil; fry the onion until they turn golden brown. Add the ground masala and fry until th raw smell goes away. Add the soya granules and salt, let the masala coat well and come together, approx 2 min. Sprinkle the Bengal gram flour and cook for 2 min. Finally add the mashed potatoes and switch off the stove and mix well. 

  Shaping the kebab and bake it Once the mixture is cooled, make a oblong shape (kebab shape) and roll it in breadcrumb. Spray some oil in cookie sheet and arrange those kebabs. Preheat the oven for 400 F Keep the cookie sheet inside for 10 min and just flip the other side to make it golden brown (As the mixture is already cooked) I flipped and broiled for another 5 minutes! Serve with the minty dip. U can even shape into balls and insert a toothpick before serving.

Mint dip

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Ingredients 

  Yogurt: ¼ cup

  Mint: ¼ cup 

Green chilis: 4 or 5 

Salt: a pinch 

  Method Grind the chilis and mint with little amount of water. Beat the yogurt and salt and add the ground paste. The dip is ready! Great side dipping for any kebab or Tandoori chicken. My minty flavor dishes re reaching the herb mania started by Dee