Harshita Sinha
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1 cup soya chaap, 1/2 cup mustard oil, 2 medium onions, 2 cloves garlic, 1 tsp ginger paste, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, salt, 2 tbsp lemon juice, 2 tbsp yogurt, chopped cilantro.
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Mix mustard oil, onions, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, lemon juice, and yogurt, then add soya chaap and marinate for 2 hours or overnight.
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Thread the marinated soya chaap onto skewers. Grill over medium heat, turning occasionally, until the soya chaap is cooked through and slightly charred.
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Heat oil in a pan over medium heat. Add the grilled soya chap and cook for 5-7 minutes, stirring occasionally.
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Add a splash of water if the soya chaap starts to stick to the pan.
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Stir in some chopped cilantro and a squeeze of lemon juice.
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Serve the Afghani Soya Chap with naan, rice, or roti. Garnish with additional cilantro, if desired.
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2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp salt, 1 cup unsalted butter, 2 large eggs, 2 tsp vanilla extract, food coloring (red, orange, yellow, green, blue, purple)
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Combine flour, sugar, baking powder, and salt. Add softened butter, eggs, and vanilla extract. Mix until smooth.
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Divide the batter into 6 equal parts. Add a different food coloring to each part to create the colors of the rainbow.
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Pour each colored batter into a separate pan. Bake at 350°F for 15-20 minutes. Let cool, then stack the layers.
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Make a simple buttercream frosting with butter, sugar, and vanilla extract. Frost the outside of the cake.
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Use additional frosting to create colorful swirls and patterns on top of the cake.
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Cut the cake into slice and enjoy the colorful rainbow cake.