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 :)

Stuffed bull horn chilli

Ingredients:

5 ripe bull horn/sweet chilli

For the stuffing:
1/2 cup cottage cheese/pander - crumbled
1/2 cup peas
1/2 cup corn
1 coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carrom seeds
Oil
Salt

For the gravy:
1 onion - diced
2 tomato - diced
1 garlic - diced
1/2 tsp grated ginger
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1-2 hot green chilli
1/2 cup yogurt
3 tbsp finely diced coriander leaves
Oil
Water
Salt

Method:
Stuffed chilli:
1) Preheat oven to 180°C. Line a baking tray with aluminium foil.
2) Heat 2 tbsp oil in a pan. Add cumin, fennel and carrom seeds and fry for 10 seconds.
3) Add corn, peas, cottage cheese with coriander powder, turmeric powder and fry for a minute. Check for salt.
4) Remove the stalks of green chilli and cut vertically at the centre.
5) Stuff the filling above. Place in baking tray and bake for 10-15 minutes

Gravy:
1) Heat 1 tbsp oil in a pan. Fry garlic for a minute. Add ginger, green chilli, pepper corns, coriander seeds and fry for a minute.
2) Add onion and fry until it starts to turn brown. Add tomato and fry until it is soft. Add turmeric powder. Keep aside.
3) Once cool, grind it into a fine paste with sufficient water.
4) Bring this to a boil in a pan. Mix yogurt. Check for salt. Garnish with coriander leaves.

Done!!!
Serve with roti :)

Tomato-capsicum Bruschetta

Ingredients: (Serves 4)
8 slices bruschetta bread
2 medium sized tomato - finely chopped
1/2 medium sized green capsicum - finely chopped
1/4 medium sized red onion - finely chopped
2 Tbsp Italian herbs
2 Tbsp olive oil
Pinch of pepper powder
1 garlic pod
Salt to taste

Method:
1) Preheat oven to 200 C. Cut garlic and rub it on one side of bruschetta bread.
2) Mix remaining ingredients in a bowl. Let it rest for 15-20 mins and separate out the liquid.
3) Check for salt. Spoon the topping on the bread. Bake in oven for 5 mins.

DONE!!!

Veg fried wonton

Why so serious!!! :)

Ingredients (Serves 2):
10 Wonton wrappers
1 cup capsicum - finely diced
1/2 shallot - finely diced
1 Tbsp soy sauce
1 Tbsp sweet chilli sauce
1/2 tsp red chilli powder
1/2 tsp ginger garlic paste
Salt to taste
Oil for frying


Method:
1) Mix capsicum, shallot, soy sauce, sweet chilli sauce, red chilli powder, ginger garlic paste in a bowl
2) Add salt as required
3) Heat oil on medium heat.
4) Wrap the vegetable mix with the wanton wrapper and deep fry.
DONE!!!

Serve with hot chilli sauce :)

Capsicum shavige pulao

Plagiarising amma's recipe :)

Ingredients(Serves 4):
1/2 green capsicum - Sliced
1/2 yellow capsicum - Sliced
1/2 red capsicum - Sliced
1 onion - Roughly diced
1 cup vermicelli
3-4 coriander sprigs
1 Tbsp grated coconut
4-5 green chilli
1 clove
1 garlic pod
Small piece of ginger
2-3 peppercorns
1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin seeds
1 Tbsp oil
1 and a 1/2 cups of water


Method:
1) Roast vermicelli in a frying pan. Once it begins to turn brown add water.Vermicelli should cook to tender in 3-4 mins. Add more water if needed. If water is in excess - drain it.
2) Add 1/2 a Tbsp of oil into frying pan. Add mustard seeds to it and wait for it to splutter
3) Add clove, peppercorns, garlic, green chilli and ginger. Fry it for 1/2 a minute
4) Add cumin seeds and onion. Fry it till onion turns brown.
5) Add turmeric, grated coconut and coriander. Stir it once and set it aside
6) Wait for it to cool and grind it into a fine paste
7) Add the remaining oil to frying pan and fry the capsicum for 2-3 minutes(More if you'd like it softer).
8) Now, add the paste and vermicelli. Stir it for another minute or so.
DONE!!!

Goes well with a dash of yogurt on the side.

Green Masala for idli

On our recent trip to India, we tried the green masala idli at New Krishna Bhavan, Malleswaram, Bangalore.. It was unlike anything that i've ever had!!! And this coming from someone who would sprint a mile away at the sight of idlis... :) Here's an attempt to recreate that magical green sauce/chutney/curry!! :)

Ingredients (Serves 6):
1/2 bunch spinach
4-5 mint sprigs
9-10 coriander sprigs
1 green capsicum (Finely dice 1/4 of this, coarsely dice the remaining)
1 onion (Finely dice 1/4 of this, coarsely dice the remaining)
1/2 cup frozen peas
5-6 green chilli (add to suit your taste)
1 tsp Mustard seeds
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp asafoetida
1/2 tsp fennel seeds
1 Tbsp Oil
Salt to taste
Water if needed

Method:
1) Heat 1/2 Tbsp oil in the frying pan. Add mustard seeds and wait for it to splutter
2) Add cumin seeds, fennel seeds, green chilli and coarsely chopped onion
3) Once onion begins to turn brown - Add chilli powder, garam masala powder, coriander powder, asafoetida.
4) Add coarsely chopped capsicum and peas - wait for 2-3 minutes.
5) Add spinach and mint leaves. Stir until it wilts.
6) Turn off the heat and add coriander leaves
7) Wait for it to cool - before grinding it into a smooth paste
8) Heat the remaining oil in the frying pan. Add the finely diced onion and capsicum. Fry for a minute.
9) Add the paste. Add water to get the desired consistency. (I added 1/2 a cup of water)
10) Add salt to suit your taste. Heat for a minute or two.
DONE!!!! :)

Goes well with idli, dosa, dhokla. :)