Tandoored food items are always in my favorite list. Any dish which is cooked directly under fire has a unique smoked flavor which is unique and makes it even more tasty. Though grilling or barbecueing goes hand in hand with meat or fish, vegetables and paneer also make a very good grilled food. So here, I present grilled vegetables with paneer. Feel free to use any vegetables of your choice and the options are endless..
Ingredients: Barbecue sticks - 8 Paneer - 200 g - cubed Red bell pepper - 1 - cut into 1" pieces Onions - Cut into 1" pieces For the kebab paste: Curd/Yogurt - 1/4 cup Salt - 1/2 tsp Tandoori masala - 1 1/2 tbsp (available in Indian grocery stores) or a mix of the following Chilli powder - 3/4 tsp Chaat masala - 2 tsp Turmeric powder - 1/4 tsp Cumin powder - 1 tsp
Method:
Mix the ingredients for the marinade to a paste. Smear the paste to the cubed veggies, mix well and allow it to marinate for a minimum of 1 hr to 4 hrs. Soak the barbecue sticks in water for 30 mins. Preheat the oven to 400 F. Line a baking pan with aluminium foil with a overhang on two opposite sides. Pin the marinated veggies in the skewer alternating with paneer. Do not overcrowd the skewer. When done place the skewers on the rims (with foil overhang) of the baking sheet. Grill in the oven for 30 mins, turning once in between. Done-ness can be checked with the light charring of the vegetables. Serve hot sprinkled with lemon juice.
Mushrooms is one of my favorite vegetables. I love its simple flavor and meaty texture very much that I grab a box whenever I go for grocery shopping. I try to sneak in mushrooms in every possible dish from pastas to omelets, but every now and then I make mushroom as a side dish for rotis. Did you know mushroom is a great side for curd rice? Try it next time and you will love it. I have tried Kadai Mushroom from Denny's space for a couple of times but managed to get some clicks this time.
Ingredients: Original Recipe here Mushroom - white or button - 1/2 lb - cleaned and quartered Green bell pepper - cut into 1" pieces - 1/2 cup Onions - chopped - 1 cup Tomato - big and ripe - 2 - quartered (Use canned crushed tomatoes if desired) Garlic - finely chopped - 1 tbsp Ginger - finely chopped - 1 tbsp Cumin seeds - 1/2 tsp Garam masala - 1 tsp Chilli powder - 3/4 tsp (use 1 tsp if using Kashmiri chilli powder) Coriander powder - 1 tsp Cumin powder - 1 tsp Turmeric powder - 1/4 tsp Oil - 1 1/2 tbsp
Method: Crush the tomatoes in a blender until coarsely crushed, do not make a puree. Pulsing for a couple of times would do the trick. Heat oil in a wide pan and splutter the cumin seeds. Add the chopped onions and fry until golden brown. Add in the ginger and garlic and saute for about a minute. Add all the spice powders and fry until a nice aroma comes out. Add the crushed tomatoes and salt and allow it to cook until the oil floats on the top. Add the quartered mushrooms and allow to cook in medium heat for about 5 mins. Do not overcook the mushrooms as it may shrink, we still want it to be meaty. Add the green bell peppers and another 1/4 cup of water and allow it to cook for another 5 mins. Serve hot with rice or roti.
Carrot cake cupcakes are another easy to make bakes, which are as tasty like any other cupcakes. These are so flavorful and aromatic with the addition of ground cinnamon. This is my DH's favorite kind of cake and he always picks up a slice for himself whenever we visit our local bakery. I never dared to bake one by myself, given that he loves the bakery version why take a risk. When I was planning to make something for Carrots event at Reva's blog, I asked him for suggestion for the dish to make with Carrots. His immediate reply was "Carrot Cake!!". So I gained up my courage and started to bake it. Made it as little cupcakes because I think they are cute and are of perfect portion. So if you are searching for a simple, moist and bakery style carrot cupcakes try this and you will love it.
Ingredients: Makes 10 cupcakes Adapted from here For Cupcakes: All-purpose flour/Maida - 1 1/4 cups Baking powder - 3/4 tsp Baking soda - 1/2 tsp Cinnamon powder - 1 tsp - 1&1/2 tsp Salt - 1/4 tsp Carrots (grated) - 1 1/2 to 2 cups Light brown sugar - 1 cup (Can replace with white sugar) Eggs - 2 (room temperature) Oil - 3/4 cup Vanilla - 1 tsp For the Filling and Frosting: Light Cream cheese - 4 oz - 1/2 cup Butter - 2 tbsp (room temperature) Powdered Sugar - 3/4 cups Vanilla - 1 tsp
Method: Preheat the oven to 350F/180 C. Line the muffin tin with liners. Sift/Whisk together the flour, salt, baking powder, baking soda and cinnamon. Mix the carrots and combine well until the carrots are coated well with flour. Take sugar in a big mixing bowl and mix eggs adding one at a time using a hand mixer or whisk. Add oil in a steady stream while mixing continuously until well combined. Add flour mixture in four additions, folding well after each addition. Do not over-mix, just mix until everything is combined scraping the sides and bottom. Spoon the mixture to the muffin liners, approximately 1/3rd cup of batter for each muffin cup. Bake for 20 to 25 minutes. To check for done-ness, a toothpick inserted in the center should come out clean. Allow the cupcakes to sit in the muffin pan for 5 mins and then transfer the cupcakes to a cooling rack to cool completely. To Fill and Frost the cupcakes: Beat together the cream cheese and butter until smooth. Add the powdered sugar slowly while mixing continuously. Cream until smooth about 2 minutes. Transfer the cream cheese frosting to a piping bag/ziploc bag fitted with nozzle. Take the cupcake and puncture the center with the nozzle until three-fourth way down. Now squeeze and pull the piping bag upward, when still squeezing. When you reach the top of the cupcake, make circular or any desired patterns to cover the top.
Note:
1. You could add nuts and/or raisins as desired. I preferred to have it simple. 2. You could add nutmeg, allspice and pumpkin spice if desired. If using add 1/4 tsp each. 3. You could substitute all or part of the AP flour with whole meal or whole wheat flour. 4. I used light cream cheese and ICBINB. You could use regular cream cheese and butter as desired.
Barley is one of the super whole grains which has loads of health benefits. I recently discovered pressed barley or barley flakes which is so easy to be added or replaced to the regular dishes made at home. Pressed barley can be substituted for rolled oats or quick cooking oats or poha(aval). You can find it in any Asian supermarket. It has a slightly nutty texture with an amazing taste and above all very healthy. I also make barley pongal, substituting barley for rice.
Ingredients: Pressed Barley - 1 1/2 cups Onion - chopped fine - 1/2 cup Curry leaves - a few Oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dhal - 1/2 tsp Green chilli - 2 or 3 - slit lengthwise Turmeric powder - 1/4 tsp Lemon juice - 1 tbsp
Method: Cover barley flakes in water just until covered. Soak for 15 to 30 minutes and drain any extra water. If the barley is not soft enough, cook in a microwave oven for about one minute. Heat oil in a kadai and add the mustard seeds. Add urad dhal, curry leaves and green chilli. Add the chopped onions and turmeric powder. Saute until the onions turn translucent and add salt and the barley flakes. Mix and let the barley cook in medium heat. When done, add the lemon juice, remove from heat and mix. Serve hot.
Masala Dosa. The name itself would make many of our salivary glands work more. This is one famous and common dish in South India. Dosas filled with savory potato misture, which is favorite among any dosa and potato lover. Still remember the holidays when grandma prepares the masal dosas with lots of love and care and we cousins sit in a circle and wait for our turns for dosa.
Ingredients: Dosa batter - 4 cups For the Masala: Potatoes - 3 medium Onions - Thinly sliced - 1 cup - Can add more if desired Green chillies - 3 or 4 - Slit lengthwise and cut into half Curry leaves - a few Ginger paste - 1/2 tsp Garlic paste - 3/4 tsp Turmeric powder - 1/4 tsp Besan/Gram flour/Chickpea flour - 1 heaped tbsp Water - 1/4 cup Oil - 1 tbsp Mustard seeds - 1/4 tsp Urad dhal - 1/4 tsp
Method: Cut the potatoes in half and boil them with 1 tsp of salt. I pressure cooked these for 3 whistles. When done, peel and cube them. Heat oil in a pan and let the mustard seeds splutter. Add urad dhal, curry leaves and green chillies. Mix well, add the chopped onions and saute until soft and translucent. Add the ginger-garlic paste, turmeric powder and the cubed potatoes. Mix well. Add the besan to water and mix until there are no lumps. Add this mixture to the potatoes and add 1/2 cup of water and salt to taste. Mix well and allow it to boil until the raw smell of the besan disappears and the mixture thickens. When the masala is in semi solid state, remove from heat. Allow it to sit for about 5 minutes. Heat a dosa griddle. Take a ladle full of dosa batter (approx 1/3 cup) and drop in the griddle. Using the ladle, spread the batter in circular motion to make thin dosas. Spray some oil if desired. Allow it to cook. When all the batter on the top is steamed (you should not see any raw batter), use a spatula and flip. After 20 secs, flip back. Take about 2 to 3 tbsp of the masal mixture and spread as a line in the center of the dosa. Now fold the dosa in a 3 fold pattern or a roll. Remove carefully using a spatula to the plate. Serve hot with any favorite chutney. Coconut chutney is a great combo in general.
I always look for simple and easy ways to prepare side dishes, which are healthy and tasty too. Ever since I prepared Dum Aloo with the baby potatoes, I fell in love over them and never miss to grab some when I go grocery shopping. This time I planned to keep it simple by roasting it in oven with Indian flavors. These oven roasted baby potatoes serves dual purpose of being a simple and excellent side for rice or a great party appetizer.
Ingredients:
Baby potatoes - about 15 to 20 (I used yellow) - halved/quartered per wish with skin on Olive oil / canola oil - 1 to 1 1/2 tbsp Madras Curry powder - 3/4 to 1 tsp (available in Indian grocery stores) Garlic powder - 1/4 tsp Salt - to taste
Method: Preheat the oven to 400 F. Line a baking sheet with foil and spray some oil. Mix all ingredients in a bowl and transfer to the baking sheet. Arrange without overlapping. Bake for 20 mins. Flip the potatoes over and bake further for 10 mins. How simple and easy is that? You can't stop munching 'em.
Ragi or Finger Millet is a very healthy wholegrain rich is amino acids, protein and fibre. In India, Ragi is a widely used grain made into rotis, dosas, idlis, porridges (koozh), mudde and puttu. It is consumed for its wholesome goodness and it is a great energy producer. Being so good for health it is sometimes not desirable for the palate. But as you know all that is healthy can absolutely be made tasty too. And here comes the healthy and tasty ragi savory cookies.
Ingredients:
Recipe adapted from Shanavi's space Ragi flour / Finger Miller flour - 3/4 cup Wheat flour - 3/4 cup Sugar - 1 tbsp Baking powder - 1 tsp Salt - 3/4 tsp Butter - 1/2 cup + 1 tbsp (or margarine/shortening) Plain Yogurt - 3 tbsp Green chillies - 3 or 4 - chopped fine Basil leaves - from 4 twigs - chopped fine (Can use any herb like mint/cilantro/parsley)
Method:
Preheat the oven to 400F. Line a cookie sheet with parchment paper. Sieve the flours, sugar, salt and baking powder. Whisk the butter until light and add the chopped green chillies, basil and yogurt. Add the flour mixture slowly, while still running the hand mixer on low speed. When it comes together, knead to a soft dough with your hands. Divide the dough into 4 parts. Flour a board and roll the dough to a 1/4" thickness. Use a cookie cutter to cut into desired shape. Transfer to the cookie sheet and place with 1/2 " distance. Repeat for the rest of the dough. Bake the cookies for 15 to 20 mins or until the edges are brown. Mine took 18 mins. Transfer to a cooling rack. When cooled, store in an air tight container. Perfect accompaniment for tea/coffee.
Ingredients:
Sending this to Serve It - Grilled event happening at my space.
