Methi idli (Pathrode style)

Ingredients: (Serves 4)

1 bunch methi - chopped finely
1 cup rice - soaked overnight
1/2 cup grated coconut
3 Tbsp chana dal - soaked overnight
7-10 dry red chili
1/2 tsp tamarind concentrate
1 tsp coriander seeds
1/2 tsp cumin seeds
2 tbsp jaggery powder
1/4 tsp turmeric powder
1/2 tsp baking powder - optional
Water
Salt
Oil

Method:
1) Grind all of the above except methi. Add water if needed. Consistency should be like idli batter.  Add methi leaves. Check for salt.
2) Grease idli moulds with oil. Fill it with batter.
3) Place it in a steamer. Steam for 15 mins. Pierce a fork and check if it is done (fork will come out clean if its done). If not, steam it for longer.
DONE!!!
Serve with coconut chutney :)

Tip 1: If using pressure cooker to steam idli, add a big glass of water, bring it to boil, reduce to medium heat. Place idli moulds. Cover the pressure cooker lid. Do not place weight :)
Tip 2: You can jazz it up a bit as well by making masala idlis out of it :) Cut idli into pieces, roast it with a tadka of mustard seeds, cumin seeds, curry leaves and grated coconut.

Indian Vegetarian BBQ

Ingredients:

4 Tbsp thick yogurt
2 Tbsp chick pea flour / plain flour
1 Tbsp tomato puree
1/4 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
Juice from 1/2 a lemon
Salt to taste
12 1 inch square pieces of paneer (cottage cheese)
1 medium sized green capsicum - cut into
12 small button mushrooms
6 Skewers

Method:
1) Mix all of the above in a big bowl (except paneer, green capsicum, button mushrooms and skewers) to make the marinade.
2)  Cut the capsicum into 1 inch squares as well. Remove the stem of the button mushrooms.
3) Toss in the paneer, capsicum, mushrooms - mix well. Cover with a plastic cling wrap and let it marinade overnight.
4) Divide the paneer, mushrooms and capsicum into 6 equal parts which goes into the 6 skewers.
5) Place the skewers on the BBQ, keep turning until all sides are done.
DONE!!!

Tip: If using bamboo skewers soak in water for 1 hour - so that the skewers dont catch on fire
Tip: Note the marinade needs to be on the saltier side
Tip: Get creative! Go crazy with the veggies :) Zucchini, squash, asparagus, eggplant, pineapple :)