VEGETABLE SHASHLIK

VEGETABLE SHASHLIK

Serves 3

RICE
Uncooked rice soaked for 1 hr 1 cup
Onion finely sliced 1
Cloves 2
Red chilli powder ½ tsp
Salt 1 tsp
Oil 1 tbsp

DIP
Hung curd 1 cup
Tandoori masala 1 tbsp

ONION PASTE
Onion 1 big
Garlic flakes 3
Ginger ½”

GRAVY
Tomatoes pureed in a mixer 2
Soya sauce 1 tsp
Tomato ketchup 1 tbsp
Chilli sauce 1 tsp
Salt to taste
Oil 1tbsp

VEGETABLES
Onions 2
Cauliflower ½
Cottage cheese 100gms
Capsicum 1 piece
Cucumber ½
Tomato 1

To prepare rice, heat oil. Add onions & cloves. Fry till golden brown.
Add 2 cups of water, salt & chilli powder. When water boils, add rice.
Slow down the fire to minimum and cook till water is dry & rice is done.
Grind onions, ginger & garlic together to a paste
To prepare the gravy, heat oil. Add onion paste & cook till golden brown.
Add tomato puree & cook till oil separates.
Add enough water to make the gravy of a thick pouring consistency.
Add soya sauce, tomato ketchup, chilli sauce and salt. Cook for 5-7 minutes till oil separates. Keep gravy aside.
Cut capsicum & cucumber into rings.
Cut onions & tomatoes, each into four pieces.
Cut cottage cheese into flat, thin, rectangular pieces.
Cut cauliflower into medium florets & boil in salted water for 1 minute.
Remove stalks of mushrooms & boil in salted water for 1-2 minutes.
Prepare the dip by mixing curd & tandoori masala in a big bowl.
Dip cottage cheese, cauliflower, onions & mushrooms in curd mixture. Spread in a greased oven proof glass dish.
At serving time, grill in a hot oven for 10 minutes.
Place cucumber, capsicum & tomatoes, without dipping in curd, on the grilled vegetables.
To serve, add the left over curd to the prepared gravy. Boil the gravy, simmer for 5 minutes.
Spread rice in a serving platter.
Pour the hot gravy over it.
Place hot grilled veg. dipped in curd on the rice.
Decorate with hot tomatoes, capsicum & cucumber.

MIX & SIP

FRUIT PUNCH

Orange juice 4 tbsp
Mango juice 4 tbsp
Pineapple juice 4 tbsp
Lemon juice 2 tsp
Fresh cream 1 tbsp
Shake all ingredients along with ice in a cocktail shaker & serve.

LITCHI PARADISE
Litchi crush 2 cups
Pineapple juice 2 tbsp
Chocolate syrup ¼ bottle
Ice cream ½ cup
Mix all the ingredients before serving this drink chilled.

STRAWBERRY SURPRISE
Plain yoghurt 4oz
Sliced fresh strawberries 1 cup
Oranges 2
Cold milk 1 cup
Strawberry ice cream ½ cup
Mix all the ingredients in a cocktail shaker, add crushed ice & serve.

Best Lebanese Dish

FALAFEL IN PITA BREAD

Serves 4

Dried chick peas ½ cup
Onion chopped ½
Garlic crushed 1 flake
Coriander leaves chopped 1 ½ tbsp
Coriander powder 1tsp
Cumin ground 1tsp
Turmeric powder ¼ tsp
Red chilli powder ¼ tsp
Black pepper powder ¼ tsp
Salt to taste
Semolina 2 tbsp
Baking soda ½ tsp
Oil for frying
Thousand Island dressing 1 cup
Onion sliced 2
Capsicum sliced 2
Pita bread 4

Soak the chick peas overnight. Drain and place in the mixer.
Add the onions, garlic, coriander leaves, coriander powder, cumin powder, turmeric, red chilli powder, black pepper powder and salt. Grind to make a fine paste.
Add the semolina and baking soda. Mix well. Make small round balls, flatten them slightly.
Heat oil for frying. Fry 3 – 4 tikkis at a time till brown and cooked from inside.
Remove and drain on paper towel.
Mix onion capsicum in dressing.Cut pita bread in to 4 triangles and slit each triangle horizontally till end to make pita pockets.
Now spread 1 big spoon of dressing in pocket and place single tikki on it.
Single pita bread makes 4 triangles with pockets. Repeat it with all 4 pita breads.
Serve hot.

Dilli Ki Chaat

CHATPATI KATHI ROTI

Serves 4

Nutri nugget granules 1 cup soaked for an hour & drained
Peas boiled ½ cup
Tomato puree 1 cup
Tomato 1 chopped
Onion 1 chopped
Hing 2 pinches
Cumin seeds ½ tsp
Dry red chilli crushed 1
Garammasala ½ tsp
Dhania powder 1 tbsp
Salt 1 tsp
Dry mango powder ½ tsp
Red chilli powder ¼ tsp
Green chilli finely chopped 1
Juice of ½ lemon
Ginger garlic paste 1 tsp
Pao bhaji masala 2 tbsp
Coriander leaves chopped 2 tbsp

PANEER VEG STICKS
Paneer 125gms ¾” squares capsicum 1 cut into 1” pieces
Tomato 1 cut into 1”pieces
Some chaat masala

BATTER
Gram flour (besan) 1 cup
Water ½ cup
Baking powder 2 pinches
Red chilli powder ¾ tsp
Salt to taste
Green chilli 1 chopped finely

Soak nutri in 1 cup water, keep aside. Strain through soup strainer. Wash several times with water.
Press the nuggets in the strainer, squeezing out excess water from nuggets.
Heat 4 tbsp oil in a kadhi; add hing, jeera, green chillies & red chilli. Wait for 30 seconds.
Add chopped onion & cook ill golden
Add nutri & bhuno for 5 minutes.
Add peas, ginger paste, dhania powder, salt, pao bhaji masala & chopped tomatoes. Bhuno for 5 minutes. Add tomato puree, red chilli powder & amchoor. Mix well & cook for 5 minutes.
Add 1 cup water thoroughly. Give one boil. Simmer for 5 minutes till semi dry masala is ready. Add coriander & mix. Remove from fire.
For the sticks, make a thick batter with all the ingredients. Beat well & keep aside for 10 minutes.
Sprinkle chat masala nicely on paneer, capsicum & tomato pieces. Mix lightly.
Thread a capsicum, a paneer & then tomato piece on each tooth pick. Keep aside till serving time.
Heat oil for deep frying. Dip the paneer sticks in the prepared batter. Coat well with the fingers, sticking the batter nicely. Deep fry till golden
To serve, sprinkle sticks with some chaat masala. Add lemon juice to the subzi. Serve subzi topped with a hot stick with roomali roti.

Flavour of Summer

WATERMELON COOLER

Serves 2

1. Mix 2 glasses of watermelon juice, 5-6 crushed fresh mint leaves, juice of ½ lemon,1tbsp honey, 2tbsp coconut milk & 1 tbsp vodka(optional)
2. Serve in a tall glass decorated with a melon slice & garnished with mint leaves.

FRUITY SALAD
Serves 4

1. Combine 4 cups of diced watermelon, 2 ripe kiwis(peeled, halved lengthwise & sliced thin, juice of a1/2 lemon, 1tbsp honey, 1 tbsp chopped parsley, a pinch of rock salt, a pinch cinnamon powder 1 tbsp pine nuts
2. Garnish with finely chopped green chilli.
3. Toss, serve chilled on a bed of lettuce

Paneer Corn

PANEER CORN TAKA TAK

Serves 4

Cottage cheese-cut into 1” pieces
Fenugreek leaves dry 1 tbsp
Butter 2tbsp oil 1 ½ tbsp
Red tomatoes – grind to a puree in a mixer
Salt 1 tsp
Chilli powder 1 tsp
Small onions 2 cut into rings
Corn boiled or frozen 1 cup
Capsicum cut into 1’’ pieces
Cream 2-3 tbsp

Heat 2 tbsp butter in a wok. Add freshly ground tomatoes. Cook till dry. Add salt, chilli powder .cook for 2-3 minutes on low heat. Keep aside.

Heat 1 ½ tbsp oil in a non stick pan. Add onions, capsicum & corn, sauté for 3-4 minutes.

Add cottage cheese to prepared tomato masala. Mix well.

Add ½ cup warm water & fenugreek leaves. Simmer till well blended.

Add cream & mix well. Remove from heat. Serve hot.