Ingredients: 1kg tomatoes-chopped roughly
2 tsp chopped garlic
2 tbsp sugar
2 tsp salt or to taste
1 tsp garam masala
1 tsp chilli powder
2 tbsp vinegar
1/4 tsp sodium benzoate-mixed with water
boiled water
Method: Cook the tomatoes and garlic together till soft.
Strain through a soup strainer, or blend in a blend and then pass through a sieve.
Put it back over high heat, add sugar, salt, garam masala, chilli powder and vinegar and cook till thick. The mixture begins to spurt only in the center, when ready.
Take off the heat, add the sodium benzoate (a preservative) solution and store in airtight sterilised jars.
1) A little bit of sourness or acidity helps soda work better. That is why the dahi.
2) Malai can be used instead of butter in the same volume as the butter.
3) In my knowledge fruit is not a substitute for eggs. One formula that works well is: 1tsp vinegar+1/4 cup milk for each egg.
Hope this helps you. One piece of advise I always give is that the first time you try something, please go according to the recipe and modify next time, after you know how the original works.
I do not have a recipe for that, but you could make this kabab in that shape and put it in a masala:
Soya Kabab
2 cups soya granules-soaked in water for an hour and then wash and drain
water to soak 2 tbsp sirka(vinegar)
2 bread slices-grated
2 tsp salt or to taste
1 tsp pissi kali mirch
2 cloves-powdered
1 badi elaichi-seeds only, powdered
2 tsp green chillies-chopped fine or to taste
1 tsp chilli powder or to taste
oil for pan frying
Method: Blend the soya in a blender to make a smooth, doughy paste. Add bread, salt, kali mirch, laung and elaichi powder, hari mirch and chilli powder. Blend well together and form into flat round balls.
Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides.
If you eat garlic you can add 1/2 tsp garlic paste also
