Murungakeerai Rasam / Drumstick Leaves Soup | Rasam Recipes

I never fail to pick up the fresh bunch of greens whenever I spot them. Apart from the big bag of spinach from Costco in my fridge, my freezer always would have a packet of frozen methi leaves. In my last week's trip to the farmer's market I picked up this super fresh bunch of drumstick leaves / Murunga keerai, planning to make Murungakeerai Adai, DH's favorite. With the other half of the bunch I made these super fragrant Murunga keerai Rasam.

Ingredients:

Drumstick leaves / Murungakeerai - 2 cups

Toor dhal - a fistful

Tomato - 1 small

Tamarind - size of half a lime

Rasam powder - 1 tsp or as needed

Coconut milk - 2 tbsp (optional)

Salt - to taste

Tempering:

Oil - 1 tsp

Mustard seeds - 1/2 tsp 

Red chilli - 1

Method:

Soak tamarind in water and extract juice. Wash and pressure cook toor dhal with 1 cup of water for 3 whistles. Meanwhile in a large saucepan, cook the drumstick leaves with 1 cup of water until it is soft. Add the tamarind juice with 1 cup of water and allow to boil for 3 minutes. Add rasam powder, salt and the mashed dhal with the water. Allow to heat up for a couple of minutes. Check for salt and add coconut milk. Remove from heat and transfer rasam to the serving bowl. Heat oil and splutter the mustard seeds and red chilli. Pour over the rasam and serve hot with steamed rice or just bowl it for a warm soup.

Asparagus Lentils Salad | Salad Recipes

This is a warm and comforting salad for a cozy meal. I just love my meals simple and nutritious. But with a picky eater (well I am not talking about my son) and a toddler it is almost difficult to make something which is one dish for all. But whenever I can (read as whenever I find some extra time in the kitchen) I sneak in these dishes as a part of my regular lunch menu. This is a perfect dish for side or if you are thinking of eating light, just top it with a little yogurt and you are all set for a yummy lunch.

Ingredients:
Serves - 2
Asparagus - 1/2 a bundle - chopped
Dry Brown Lentils - 1/2 cup
Oil - 1 tsp
Curry powder - 1/2 tsp
Pepper - to taste
Salt - to taste
Cilantro - a handful

Method:
Pick over and soak the lentils in water for about 15 minutes. Take the lentils in a saucepan covered with water. Bring it to a boil and simmer until the lentils are cooked al-dente, about 10 minutes and drain. Heat a wide pan with oil and saute the asparagus for about 2-3 minutes. Add the curry powder and the cooked lentils. Mix well and remove from heat. Add salt and pepper to taste and garnish with cilantro. Serve as a side.

Kondakadalai Sundal / Chickpeas Sundal with Fresh Ground Spice Paste

Thinking of a quick side which can also be transformed to a snack. Then this one is for you. I love to eat kondakadalai aka garbanzo beans. I mean who doesn't. Amped with spices it makes a great healthy evening snack. I made this last week as a side for spinach masiyal and rice. I and Kavin (for him, I mixed the sundal with white rice and picked out the chana, to remove the heat) loved having this as a side for the earthy spinach masiyal and rice.

Ingredients:
Serves - 3
Chickpeas - cooked - 1-1/2 cups OR 1 can - Click here to know how to make canned beans at home.
Onions - 1/2 of a big one - approx 1/2 cup chopped
Oil - 1 tbsp
Salt - to taste
Spice mix:
Dry Red chillies - 3
Ginger - chopped - 1 tsp
Garlic - 1 clove
Tempering / tadka: (optional)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Method:
Pulse the ingredients for spice mix for a couple of times in the small jar of mixie/blender to make a coarse paste. A mortar and pestle also works fine. Heat oil in a saute pan and splutter the ingredients for tempering. Add the onions and saute in medium-high heat until transparent. Add the ground paste and fry for another minute. Add salt to taste and the drained cooked chickpeas and mix well. Remove from heat after 2 minutes. Serve as a side/snack.
Notes: A tbsp of grated coconut can be added at the end before removing from heat.
Linking this to My Legume Love Affair event by Lisa and Susan; Taste of the Tropics - Chilis.

Szechuan-Style Tofu and Mushroom with Peanuts | Vegan Chinese Recipes

For all the Tofu lovers out there, this recipe is for you. And for all the Tofu non-lovers you should really try this recipe once. Some think the taste of tofu is just bleh.. But honestly that attribute of tofu is what is really good in it. How? you may ask. Tofu absorbs flavors really beautifully no matter what dish it is used in. Bake it, Saute or Fry, it is always a winner. Make it spicy or make it tangy, it tastes awesome either way. I have a long list of dishes I use tofu in and love it in each form.

Ingredients:
Adapted from Cooking Light - way to cook Vegetarian cookbook
Serves - 2-3
Tofu - extra Firm - 1 block - pressed and cut into 1" pieces
Mushroom - 12 oz - 300 g - sliced
Carrots - julienned - 1/2 cup
Bell peppers (I used yellow and orange) - julienned - 1/2 cup
Roasted peanuts - 1/4 cup - coarsely chopped
Oil - 1 tbsp
Ginger paste - 1 tbsp
Spring onion whites - 1/4 cup
Spring onion greens - 1/4 cup
For the Sauce:
Water - 1 cup (Can substitute vegetable or chicken stock)
Corn Starch - 1 tsp
Chilli paste - 1 tbsp
Soy sauce - 1 tbsp (Low sodium)
Garlic - minced - 1 tbsp

Method:
Preheat the broiler and place the oven rack in the middle of the oven. Line a baking sheet with aluminium foil and grease with oil. Place the cut tofu pieces and broil for 10-12 minutes, turning once or twice in the middle. Mix the ingredients for the sauce and set aside. Heat oil in a large non-stick pan and saute the mushrooms. When the mushrooms start to release liquid add the carrots, green onion whites and ginger. After about a minute add the bell peppers, salt and fry for another minute. Add the sauce and allow to heat for about 2-3 minutes or until it begins to thicken. Add the tofu and spring onion greens, mix and remove from heat. Garnish with peanuts before serving. Serve hot with steamed rice.
Notes: Instead of broiling, the tofu can be pan-fried until golden.

Soya Chukka / Soy Chunks Spicy Stir-Fry | Indian Soy Recipes

I picked up this bag of soy chunks on my grocery shopping last time, hoping to make something as a protein-rich snack. Not being a vegetarian myself I was not crazy about these when I was young. But tastes change as we grow, don't they. I thought I would give it another try and this chukka is my first attempt. When I came to know about Radhika's Tickling Palates being the featured blog in Tried & Tasted this month I knew I was definitely going to participate. Her's is a lovely space with so many homestyle and authentic recipes. I was going through her Recipe Index and guess what I found.. This easy to make Soya Chukka! I bookmarked it immediately and tried it pretty soon. This is great as an evening snack or as a side dish for rice or roti.

Ingredients:
Serves - 2; Preparation Time - 30 mins
Soy Chunks - 1 cup
Pearl onions / Sambar onions - 12 (peeled and halved)
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp (1 tsp if using kashmiri, I used spicy chilli powder so used only 1/2 tsp)
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Tamarind extract - 2 tbsp (optional)
Pepper powder + Cumin powder - 1/2 tsp (recipe called for crushing fresh pepper and cumin seeds but I took a shortcut)
Cilantro / Coriander leaves - a little for garnish
Salt - to taste
Oil - as needed

Method:
Heat about 5 cups of water in a saucepan. When it comes to a rolling boil, remove from heat and add the soy chunks. Cover and set aside for 30 minutes. Drain and squeeze the excess water and repeat rinse and squeeze with three exchanges of water. After final rinse and squeeze cut the soy balls into small pieces as desired. Set aside. Heat 3 tbsp of oil in a kadai and saute the pearl onions until pink. Add the ginger garlic paste and saute in medium heat for 2 minutes. Now add the spice powders (except pepper + cumin) and fry for a couple more minutes. Add 2 tbsp of oil (if the onion mixture is dry) and add the cut soy chunks with salt  and tamarind extract and mix well. Cook for 5 minutes or until the soy chunks are cooked through. Garnish with coriander leaves and serve hot as a side for rice.
Notes:
1. Definitely use pearl onions. Substituting with regular onions would not even be close.
2. I am planning to skip the tamarind next time.
Linking this to Tried & Tasted event by Lakshmi.

Cauliflower and Cheese Soup - Guest Post for Savitha

Cooking from cookbooks is always exciting isn't it? I and my sister always used to experiment by cooking from cookbooks. It was those days when we learnt the difference between teaspoon and tablespoon measurements. I was more of a sous-chef doing all the chopping and she will be the one who cooks. Most of our "experiments" turned out fine, some "ok" but nothing went terribly bad :). I stopped collecting cookbooks after a while and recently started collecting again. This recipe is from my newest collection "Williams Sonoma - Soup" book. I loved all the recipes and many of it being pure vegetarian, made me love the book even more.

Savitha and I are pretty close blog buddies. I still remember when we first got into chatting. It was when she blogged about her Strawberry Banana Smoothie  when we started exchanging comments and started chatting. Web chats got more than just food when she was pregnant with her second kid the same time that I was with Lil Kavin and she was a real support on tips on what to eat and to tackle glucose levels.. When I was skeptical on getting back to blogging full-fledged after a baby she was an inspiration which had me back. When she asked for a guest post in her space I immediately agreed. Who wouldn't want to be a guest.. right? This Cauliflower and Cheese Soup is something I have been wanting to make ever since I got this "Williams Sonoma - Soup" book. 


Hop over to her space for the full recipe..

Pad Thai Tofu Lettuce Wraps / Vegetarian Lettuce Wraps

Being an Indian, I love the other Asian cuisines very much since the complexity and levels of flavours are so similar in all of them. Grazing through my menu one could see that I love Thai food and tried quite a number of varieties. One of my favorite go-to dish in thai restaurants is Pad Thai (meaning "Fried, thai style"). While the authenticity of the origin of the dish is still in question, I do not mind where it originated given it being tasty. Another cuisine I love is the Chinese and the PF Chang's Tofu lettuce wraps is an inspiration for making this dish. This recipe is vegetarian and Vegan too.

Ingredients:
Serves - 2 as a meal; 4 as an appetizer
Firm Tofu - 1/2 block
Lettuce wraps - as needed (I used iceberg lettuce)
Peanuts - 3 tbsp
Scallions / Spring onion - cut on a bias - for garnish
Lemon juice - for garnish
Oil - 2 tbsp
For Tofu Marinade:
Low sodium Soy sauce - 3 tbsp
Agave syrup - 2 tbsp (see notes below)
Red pepper flakes - 1 tbsp
Grated ginger - 1 tbsp
Salt - to taste
For Sauce:
Tamarind extract -  3 tbsp (see notes below)
Agave syrup - 1 tbsp (see notes below)
Low Sodium Soy sauce - 2 tbsp
Red pepper flakes - 1 tbsp
Salt - as needed

Method:
Press the tofu and remove excess water. Cut into tiny pieces or into desired size. Mix the ingredients for marinade in a ziploc bag and put the cut tofu in the bag. Close the bag and mix well for the marinade to coat the tofu pieces. Store in the fridge until ready to use. Anywhere from 4 to 24 hours is good. 
Dry roast the peanuts until toasted. When done, allow to cool, remove skin and crush into little pieces. Mix the ingredients for sauce and do a taste check. Balance out the flavours according to your palate.
When ready, heat oil in a wide pan and add the marinated tofu. Let it sear for a couple of minutes in med-high heat and then toss. Allow it to sear for couple more minutes and then transfer to a plate. Add the sauce to the same pan and allow it to boil. Reduce the heat and add the tofu and mix. Remove from heat after about 3-5 minutes and garnish with crushed peanuts, lemon juice and spring onions. Serve over lettuce cups.
Notes:
1. I used big gooseberry sized tamarind to make the extract. If using ready to use tamarind paste, mix about 1 tsp of the extract with water to make 3 tbsp.
2. I have used salt very sparingly since the soy sauce already has salt.
3. I used agave nectar for a mellow sweetness. Feel free to substitute with brown sugar or honey. Increase the amount though, since agave is sweeter than sugar or honey.

Sending these beauties to PJ's Celebrate Women's day; Susan's MLLA#57; Taste of the Tropics - Ginger; Flavours of Cuisines - Chinese;

Mushroom Asparagus (crustless) Mini Quiche

Do you want something quick for a busy mornings and do not want to stand near the stove cooking some dosas or oatmeal. Then these mini quiches are for you. These simple to make (bake) dish has all the goodness you need for the morning to keep you going until lunch. Eggs for protein, Milk and Cheese for Calcium and Mushroom and Asparagus adds up to your daily serving of vegetables for the day. Score!

Ingredients:
Serves - 4
Eggs - 6
Low fat Milk - 1 1/2 cups (360 ml)
Mushroom - 6 oz pkt
Asparagus - about 6 to 8 spears
Salt - 1/2 tsp or to taste
Pepper - 1/2 tsp or to taste
Grated Cheddar cheese (reduced fat) - 1/3 cup or as needed

Method:
Preheat the oven to 350F / 175 C. Spray a 12 cup muffin tin with oil.
Slice the mushrooms and saute in a pan with little oil until all the water evaporates. Drain on a paper towel. Saute the asparagus similarly until it is almost cooked. Whisk together the eggs, milk, cheese, salt and pepper. Add the vegetables and mix well. Pour carefully into the greased muffin tins until full. Bake for 30 mins or until the knife inserted into the center comes clean. Cool in the muffin pan for 15 mins. Remove carefully with a spoon and place in a plate lined with kitchen towel until cooled completely. Transfer to a ziptop bag and pop into the top shelf of the refrigerated and pull out as desired. Reheat in the Microwave for about one minute or as desired.
Alternate layering:
Divide the cheese into two and layer the bottom of the cups with half of the grated cheese. Layer the vegetables above the cheese. Now pour the eggs-milk mixture into all the pans until full. Now sprinkle the remaining (reserved) cheese over the pan equally. Bake like the method above.

Linking these beautiful mini quiches to Let's Cook - Healthy Breakfast; Mission - Breakfast; Breakfast Club.

Sweet & Spicy Baked Tofu - Asian Style

Tofu has been our favorite ingredient when it comes to quick snack. There are certain foods which DH is not very fond of. One of them is Tofu. At least I thought so until he actually liked something with tofu. It was when we went to a Thai place near our house before sometime. He did enjoy the vegetables with tofu served with rice. Then I "discovered" why he liked them. It was because it was crispy. And there started my quest for making tofu appealing to him. Fry or bake. Mission accomplished. This time I made a simple marinade and baked the tofu. It tasted almost close to the Organic Tofu which we tasted in Noodles and Company. Also check out my Tofu Golden triangles.

Ingredients:
Extra firm tofu - 1 block
Brown sugar - 1/4 cup
Low sodium Soy sauce - 1/4 cup
Garlic - chopped fine - 3 tbsp
Ginger - chopped fine - 2 tbsp
Cilantro / Coriander leaves - chopped fine - 2 tbsp
Crushed Red pepper flakes OR Finely chopped dry red chillies - 1/2 tsp to 1 tsp (based on your spice level)
Sesame oil - 1 tsp
Salt - a tad bit

Method:
Press the tofu and remove excess water. Cut into little cubes or fingers. Mix the ingredients for the marinade in a ziploc bag. Add the tofu and mix well. Place it in the refrigerator for 4 hours to 24 hours turning over every couple of hours. When you are ready to bake, preheat the oven to 350 F. Place the tofu cubes in a foil lined cookie sheet which is sprayed with oil. Bake for 40-50 mins until crispy on the outside. Brush the remaining marinade over the tofu pieces midway through the baking. Crispy sweet and spicy tofu is done! 
Serve over fried rice, noodles, stir fries or just dig in with a fork like I did.

Linking these up to..
Know your Sweetness - Brown Sugar
Quick and Easy Recipes
Bake Fest #14
SYF & HWS - Ginger event by Anu
Spotlight - Healthy Baking

Chicken Chukka / Easy Indian Chicken Side Dish | Indian Chicken Recipes

This is the first non-veg dish in my space, though I used to eat meat at least twice a month before marriage. My family, Grandma, Dad and Sis are experts in cooking meat and I had been always a sous-chef whenever it comes to cooking non-veg. My territory was limited to the prepping and tasting area. DH is a pure vegetarian. Having said that, I never really had an idea to cook meat at home until recently. I started with salmon initially and slowly included chicken in my kitchen. I have started with cooking basic recipes, nothing fancy and hoping to post more non-vegetarian recipes here in my space. 

Ingredients:
Preparation time - 10 mins; Cooking time - 15 mins
Serves - 2; Spice level - Medium
Chicken Breast - Boneless, Skinless - cut into 1" cubes - about 1 cup
Oil - 2-3 tbsp
Curry leaves - 4
Pearl onions / Shallots - 10 - chopped roughly - 1/2 cup or more, the more the tastier..
Tomato - chopped - 2 tbsp
Ginger Garlic paste - 1 tsp
Curry powder / Kari Masala Powder - 1/2 tsp
Pepper Powder - 1/2 tsp or to taste
Red chilli powder - 1/4 tsp or to taste
Turmeric Powder - a pinch
Salt - to taste

Method:
Heat oil in a pan and add curry leaves. When it splutters add the pearl onions and fry until it becomes light brown. Add tomato and a little salt and saute until it becomes mushy. Add ginger-garlic paste and cook for 2 minutes. Now reduce the heat to medium and add the spice powders, curry powder, pepper powder, chilli powder and turmeric powder with salt to taste. Fry for a minute, add the chicken and mix well. Cook in medium high heat for about 6-8 minutes or until done, mixing occasionally. Serve hot as a side dish.
Note: To check doneness, prick and split with a fork. If you want a more gravy like dish increase the amount of tomato and add half a cup of water at the end and boil for 5 minutes.

I am sending this simple Chicken dish to Chicken Feast event by MySpicyKitchen.

Spinach Broccoli Cream Soup | Soup Recipes

I am trying to include Spinach to my diet atleast twice or thrice a week. But I get bored with the regular Spinach with dhal curry. So I am trying many ways to include spinach which is interesting too. Spinach chapathi, Spinach basil pesto, Spinach chutney are few of the many ways I try them. The recent addition to the list is this Spinach Broccoli cream soup.

Ingredients:
Serves -2
Fresh baby spinach - 2 cups - tightly packed
Broccoli - (fresh/frozen) - 1 cup - steamed
Chopped onions - 1/2 cup
Garlic - 1 clove - halved
Vegetable stock - 2 cups - Homemade or Store-bought
Cooking cream - 1/4 cup (optional)
Pepper powder - 1/2 tsp or to taste
Salt  - to taste
Olive oil - 1 tbsp

Method:
In a wide sauce-pan heat olive oil. Saute the onions and garlic until it becomes soft. Add the steamed broccoli and fry for a minute. Add the spinach and saute until it wilts. Add pepper and the vegetable stock. Allow it to boil and remove from heat. When it is slightly cool, puree in a blender in batches or using an immersion blender. Return the puree to the sauce-pan and heat slightly. Add the cream and whisk until it is well mixed. Add salt to taste but remember the store-bought stock may already have salt in it. Remove from heat and serve warm or cold. It tastes good either way.

Sending this healthy and tasty soup to Healthy Morsels - Pregnancy and also to CC-Spring Seasonal Food.

Szechwan Vegetable Noodles - Quick and Easy Recipe

Szechwan (Szechuan/Sichuan) is a province in South Western China. The Sichuan cuisine is known for its bold and spicy taste and hence the name of the dish. This is a simple and easy to make one-pot meal but very elegant for a great meal. I used left-over refrigerated spaghetti to make this. To revive leftover pasta, drop them in a pot of boiling water with a pinch of salt and drain after 2 mins. Be aware of the heat going into this dish because it is super-spicy.

Ingredients:
Serves: 2-3
Thin Spaghetti or any noodles - 1/2 lb
Vegetables - 2 or 3 cups - I used julienned Carrots, Red Bell pepper, Green Bell pepper - You could use Broccoli, Cabbage, Cauliflower and String beans
Soy Sauce - 2 tbsp (I used low-sodium variety)
Lemon Juice - 1 tbsp
White/Brown Sugar - 1 tsp (to counter the spice)
Salt - to taste
Fresh Ground Pepper - 1/4 tsp (If you dare)
Scallions/Spring Onion Greens - For garnish
Sesame oil - 2 tbsp
Spice Mix:
Dry Red Chillies - 3 or 4 (depending on spice level)
Ginger - 1" piece
Garlic - 3 cloves

Method:
Cook the noodles/pasta according to the package directions. Coarsely grind the ingredients under spice mix in a mortar and pestle or a mixer grinder. In a wide skillet, heat the sesame oil in high heat. Add the carrots and bell peppers (and any vegetables) and saute in high heat for 2 to 3 mins. The vegetables would be half cooked but still maintain their crunch when cooked this way. Add the ground spices and mix for about a minute. Add soy sauce and the cooked noodles. Mix well and add salt and lemon juice to taste. Serve hot garnished with spring onions.
Note: I did not have any spring onions at hand so I did not add. You could add 2 eggs to the noodles if desired. Adding black sesame seeds to finish would also give a beautiful touch. The traditional szechuan sauce calls for using vinegar which I substituted with lemon juice.

Sending this to CC-What's for Friday Dinner; Kid's Delight - Party and 100 day Global Food Festival.



And also to Presto Pasta Nights - #234.

Bhindi Sambhariya / Stuffed Okra - Gujarati Style

The day I saw this awesome and attractive Gujarathi Style Stuffed Okra (Bhindi Sambhariya) in Sailu's space I made this. I had washed some okra and had placed it over the kitchen counter for chopping. When I was engaged in my usual morning routine of blog-hopping, came across this eye-catching tantalizing dish. I have made it twice since then and have loved it more each time. 

Ingredients:

Preparation time - 20 mins; Cooking time - 30 mins;
Okra/Bhindi/Lady's Finger - about 30 - 35 tender ones
Oil - 2 tbsp
Asafoetida/Hing - 1/2 tsp
Curry leaves - a few

Sending this to Susan's Black & White Wednesday

For the stuffing:
Green chilli - 3
Ginger - 1" piece
Roasted Coriander powder - 1/2 tbsp
Roasted Cumin powder - 1/2 tsp
Garam masala powder - less than 1/4 tsp
White/Brown Sugar - 1 tsp
Grated Coconut - 3 tbsp
Coriander leaves - from 4 twigs - finely chopped
Peanuts - roasted and crushed coarsely to a powder - 2 tbsp
White Sesame seeds - 1/2 tbsp
Oil - 1/2 tbsp
Salt - to taste

Method:
Grind green chillies and ginger to a paste adding a tsp or so of water. In a small bowl mix ginger-green chilli paste, cumin powder, coriander powder, garam masala powder, sugar, coconut, coriander leaves, ground peanuts, sesame seeds, salt and oil. 
Cut the head and ends of the okras and use a paring knife to make a slit vertically from the top to upto three-fourth of the way down. Take care that you do not split it open. Take about a tsp size of stuffing and stuff in the okras. Heat oil in a wide mouthed pan and add the hing and curry leaves. Place the stuffed okras on the pan without overlapping each other. Cook in med-low flame turning over once in a couple of minutes until all sides are done. It takes about 30 mins to cook through. Serve as a side for rice or roll it in a roti for okra khatti rolls. Great as a appetizer/finger food too.
Note: When you check for taste in the stuffing, the mixture should be salty because we are not going to salt the okras separately.

I am sending these to Bookmarked recipes - Every Tuesday event by Aipi & Priya. Also to Life is Green by Shilpa and Food Palette Finale - Rainbow Colors by Akheela.

Kebab vegetables with Paneer | Indian Appetizers

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. 

Sending this to Serve It - Grilled event happening at my space.


Also sending this to Akila's Dish Name Starts with K