Paneer -- 2 cups cut in 2 inch cubes
Capsicum -- 1 cut in square pieces
potatoe-- 1 cut in squares
1 tomato, deseed and cut in squares
Thick Yogurt -- 1/2 cup
Red chili powder -- 2tsp
Ginger paste -- 1/2 tsp
Garlic paste -- 1/2 tsp
Garam masala -- 1/2 tsp
Tandoori masala -- 1/2 tsp (Available in Indian Stores)
Juice of 1 lime
Salt to taste



Method:

Combine all the above ingredients from thick yogurt  and mix well.
Then add the vegetables pieces and paneer,mix well till all the pieces are covered with the marination sauce.
Leave it for 4-5 hours, preferably overnight. .
In the meantime soak the skewers in a bowl of water for half an hour.
When ready,turn the oven to broiler. Arrange the marinated vegetables and paneer on the skewers.
Cook in the oven until some brown spot appear. Do not overcook. It would take 1 to 1 1/2 min per side. Keep changing the sides of the skewers for even cooking once brown spots appear on the side..

Serve hot with Green chutney..

pretzel

This is one of my family's favorite...try this

Ingredients

1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt(optional)
Method: Mix all first 6 ingredients. Mix with the warm water DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!

tofu with peas

Ingredients :
1 onion
2 tbl olive oil
2 garlic cloves
2 tsp grated fresh ginger
1 tsp cumin seeds
1/2 tsp turmeric
1 cup tofu
3 tomatoes
1/2 cup frozen peas
1 tbl lemon juice
1 salt & pepper
2-3 green chilies
1 cilantro, optional

Method: Cook the onion in the oil in a covered pan for 5 minutes or until the onion is beginning to soften stir in the garlic, ginger cumin, and turmeric, and leave to cook for another minute or so.Meanwhile,  drain the tofu, pat dry with paper towels, then cut into cubes.Add the tofu to the spicy mixture in the pan and cook for 5 minutes over moderate heat, so that it becomes golden brown in places, stirring often.Add the tomatoes and peas Cook for 3-4 minutes, until the peas have heated through and the tomatoes have softened. Stir in the lemon juice, taste, and season with salt and pepper.Snip some coriander over the top, if using, and serve

aloo zucchini (potatoe curry with zucchini)

I am back in the blog ...could not write much about cooking during this months..got busy with my son ...because he was having vacation,went for lots of trips also.

Aloo - Zucchini
Ingredients:
2 medium sized white potatoes
1 medium or 2 small green zucchini
1 tablespoon canola oil
1 chopped onion
2 chopped tomatoes
1/2 tspn kalonji seeds (black onion seeds, they look very similar to black sesame seeds)
hing
salt
turmeric
red chilli powder
garam masala
amchur



Method: Clean potatoes. No need to peel if using white potatoes. Cut them into cubes.Slice zucchini using a slicer (or as you wish to keep). Heat oil and  add hing and kalonji seeds.Add onions and saute on medium till 3/4 done.Then add potatoes and cook covered on medium till 1/2 doneAdd zucchini, and cook covered In a separate small pan, saute tomatoes till they are soft. Add to the potatoes-zuchhini pan, add salt, turmeric, red chilli powderWhen almost done, add some garam masala and amchoor.

aachari aloo

Baby potatoes, boiled and peeled 500g or 1 pound

Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Dried red chillies 4
Mustard oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Garlic paste 1 tablespoon
Ginger paste 1 1/2 teaspoons
Salt to taste
Black salt (kala namak) 1/4 teaspoon
Sugar 1 teaspoon
Vinegar 3 teaspoons





Method:

Grind together fenugreek seeds, mustard seeds, fennel seeds and red chillies to a coarse powder. Heat mustard oil in a pan till it begins to smoke. Add cumin seeds, onion seeds and sauté for half a minute. Add turmeric powder and potatoes and stir. Add garlic paste and ginger paste and quarter cup of water and mix. Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry. Serve hot.

vegetable relish

I tried something new for my family to relish .It came out very good.So you all can try and taste it.
It can go with pasta or rice or even Indian roti.

Ingredients
1/4 tbs olive oil
5 cloves garlic, chopped
1 zucchini, cut into chunks
1 large bell pepper, chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes
1/4 tbs chopped fresh basil
1/4 tbs chopped fresh corriender leaves
1 sprig fresh rosemary, chopped

Method:

.Heat olive oil in a pan or large pot. Rinse eggplant and pat dry.Add  garlic and saute for 2 to 3 minutes.
.Stir in  zucchini, bell pepper salt and red pepper flakes. Cook over medium-high heat until vegetables are tender. .Remove from heat and stir in basil, parsley and rosemary.

bengali style chana dal and lauki

After a long time I made this recipie.I used to have it in my home town.
When ever I visited Kolkata I had this style food often.

Its a wonderful dish to relish, my friends should try this and enjoy is with rice or roti.


1 medium size Lauki

1/2 cup channa dal (split yellow chickpeas)
1 green chili chopped
few cloves,cardamom,cinnamun,bay leaves
2 tsp red chili powder
1 tbsp dhania or coriander powder
1 tsp turmeric powder
1 tsp black mustard seeds
Salt to taste
2 tsp Oil


Method:
Pressure cook the channa dal and lauki after removing the skin and cut into cubes until soft.  Heat oil in a pan and add the mustard seeds, let it splutter. . Now add the garam masalas, green chilies and saute well. Add the chili powder, dhania powder, turmeric, salt  and mix well. I know. Now add the channa dal and lauki and bring it to a boil. Garnish with cilantro and serve hot with rice or roti