• Rinse the soya chaap well, under cold running water to remove any extra salts. Pour water into a pot and turn the gas on and bring it to a boil. Add ginger along with some chopped green chillies in the water along with peppercorns and some salt.

  You need to add salt to this water if the soya chaap that you are using is not in brine (salted water).

  Now add the soya chaap to the water. Boil this for about 5 to 6 minutes. Take out the soya chaap let it cool for a bit and then place it on a clean cloth and pat dry to remove excess water and then keep them aside.
• Heat some oil for frying and dip the soya chaap into the oil with the ice cream stick on, keep moving the oil for an even colour. Once it gets an even golden-brown colour remove it. Allow it to cool and then remove the ice cream stick.

For Malai Marination

• For the malai marination, grate some cheese and press it down on the plate with your palms to smoothen it out. gently rub it with your hands to remove any grains of cheese so that the cheese becomes smooth.

  Add chopped ginger and some green chillies to the cheese and mix it well. Now add hung curd to it along with a pinch of cardamom powder, mace powder and white pepper powder. Mix it with your hands. To this mixture add salt, chopped coriander stems and cornflour. Pour some cream towards the end and mix it well with your fingers gently it the marination comes all together.
• Using a sharp knife cut chunks of the fried soya chaap, about ½ inch in thickness. Add the soya chaap pieces in the malai marination with some onions and bell peppers cut into chunks of the same size as the malai chaap tikka pieces.

  Mix them up and start placing them on to a wooden skewer. You can alternate between soya chaap tikka, onion and peppers. Drizzle oil to a hot pan or tawa and put the soya chaap skewers on the pan. Press them gently so that all of the chaap gets an even colour.

  As the chaap is already cooked you don't have to cook it for too long. Quickly flip it to give a golden-brown colour on the other side as well. Once cooked take the malai soya chaap tikka shashlik out on a plate.

  Garnish with coriander, melted butter, lemon juice and some chaat masala. Serve it with mint chutney along with freshly cut onions.