Tri colour Paneer Kababs

Tri-Colored Paneer Kebabs Recipe

Ingredients:
Yellow Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2″ squares)
4-5 tbsps hung curds
1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)
1 tsp amchur pwd or lemon juice
big pinch turmeric pwd –(give yellow color to the paneer)
salt to taste
Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.


Red Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2″ squares)
1 tsp red chilli pwd – (gives red color to the paneer)
1 tsp ginger garlic paste
1/2 tsp kasoori methi (optional)
4-5 tbsp hung curds
1 tbsp lemon juice
salt to taste
Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.


Green Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2″ squares)
Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1″ginger piece,1 tbsp lemon juice and salt. Marinate the paneer in this paste for 2 hours in the refrigerator. This marinade gives a green shade to the paneer.

Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades. I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.

Khandvi In Microwave

Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste

For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing

Method:

In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
Add Water and blend the mixture to a smooth (lump-free) paste.
Cook uncovered in the microwave for 1 1/2 minutes.
Remove from microwave and stir to break up any lumps.
Microwave again for 1 1/2 minutes and stir again.
Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
Let the batter rest for 5 minutes and allow it to solidify.
With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
Repeat rolling and placing rolls on a platter.
Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
Heat Oil in a small skillet.
Add Mustard Seeds, allow them to pop.
Add Asofoetida, Green Chilies and switch off heat.
Sprinkle seasoning over the Khandvi.
Serve at room temperature.

Khaman Dhokla

Ingredients :
1.5 Cup Chana Dal , Salt to taste , ginger paste
1/2 tsp Soda , 1/2 Tspn turmeric powder , 1/2 tbspn lemon juice.

For Tadka :
1 tbspn Oil , pinch of Asafoetida (Hing) , 8-10 Curry Leaves ,
pinch of turmeric powder , 1 tspn Mustard seeds (Mohri) ,
3 tbspn water , 3 tspn sugar.

To garnish : Grated Coconut and Chopped Cilantro (Coriander).

Procedure :
Soak the Chana dal for minimum 8 hrs.
Grind the soaked Chana dal to form a fine paste . Add salt to taste , lemon juice , ginger paste , turmeric and soda.

The bater is now ready to be steamed in a doible boiler for 25 mins over high heat. Remove the dhokla on a flat surface , preferably a plate .

To make the Tadka , heat oil in a pan , add mustard seeds.When the mustard seeds crackle add asafoetida, pinch of turmeric , curry leaves 3 tbspn water and sugar. Evenly spread the Tadka over the dhola. Let it percolate through the pores.

Garnish with coconut and (cilantro) coriander . Cut into even size blocks. Dhokals is ready to serve.

Baked Jalapeonoes Poppers

Ingredients :
4 Jalapenos , 2 tbspn cream cheese , salt and pepper to taste , 1/4th tspn garlic powder.
For breading : 1 egg , 1/2 cup bread crumbs.

Procedure :
Preheat the oven at 200 degrees.
Split the Jalapenos lengthwise into two. Deseed the jalapenos to reduce the heat (Keeping the seeds tends to make them spicy. You may keep the seeds if it suits your palate).

Mix the cream cheese + garlic powder + salt and pepper together to make the filling. Evenly fill in this mixture into the deseeded jalapenos.
Whip one egg to coat the jalapenos. This helps the breading to hold onto the jalapenos. (Those who prefer excluding egg out of their diet may use a mixture of All Purpose flour + water).
Dip the jalapenos in the egg and then roll it in the bread crumbs. Dip it again in the egg and then in the bread crumbs. This ensures a thick cover on the jalapenos. Place the breaded jalapenos on a baking sheet and bake it for 25 minutes at 200 degrees.
Serve it with the condiment of your choice.

Dal Vada

Ingredients :
1 cup Chana Dal , Salt to taste , 8-10 green chilly ,
1/2 tspn cumin powder , 2 cloves of garlic (optional) ,
1/4th tspn turmeric , 2 pinch asafoetida , 10-12 curry leaves,
1/4th cup chopped Cilantro. Oil to deep fry.

Procedure :
Soak Chana Dal for minimum 8 hrs. Drain all the water and grind the Dal. Grind 3/4th Dal very fine and the rest should be kept coarsely ground. Add salt to taste , cumin powder , turmeric , asafoetida , chopped cilantro , curry leaves.
Heat oil in a pan to deep fry . Make the Vada Round in shape and make a hole in the center . This cooks it all the way through and make it crisp. Serve it with Green chutney.