Grilled vegetable kebabs

Vegetable kebabs are grilled vegetables that are arranged in a skewer sticks. Vegetables are usually marinated with mustard sauce, tomato sauce or chilli sauce before grilling. It is served as starter or as an alternative to salad.

Vegetables used to prepare kebabs include onion, all colour capsicum, tomatoes, cottage cheese besides fruits like pineapple and raw mango.

 

Ingredients:

Onions - 1

Cottage cheese - 50 gm

Capsicum - 1

Tomatoes - 1

Bamboo skewer sticks - 8 to 10

For marination:

Hung curd - 1 cup

Chat masala - 2 tsp

Green chilli paste - 2 tsp

Yellow mustard paste - 1 tsp (optional)

Salt - 1 tsp

Sugar - 1 tsp

Method:

Mix all the ingredients for marination. Check for salt and consistency. It should be thick like idli batter. 

Wash and cut the vegetables and cottage cheese into big chunks. Separate the layers of onions.  Marinate all the vegetables including the cottage cheese. Rest it for half an hour. 

Then, arrange one piece of each item in the skewer sticks. Grill it in a preheated oven at 200 c for 20 minutes. Keep turning the skewer every 5 minutes. Once everything is cooked, remove from the oven and sprinkle some chat masala over it before serving.

Note: 

This can also be grilled over gas stove. Then steel skewers have to be used.    

Vegetable makhanwala

This is a creamy gravy with lot of vegetables. It can be prepared with pink gravy or yellow gravy. I have made this gravy with fresh cream and select vegetables. This is one of my favourite gravies that I often prepare at home. In fact, it is very much like one made in restaurants. Though, it goes well with all flat breads it is best had with lachha parathas. 

Ingredients:

Green peas - 1/4 cup

Diced carrots - 1/2 cup

Chopped beans - 1/2 cup

Cauliflower - 1/2 cup

Cottage cheese - 50 gm

Capsicum - 1

Green chilly - 1

Ginger - 1/2 inch

Garlic - 10 to 15 pods

Onion - 3

Tomatoes - 2

Cashew nut - 2 tsp

Fresh cream - 1 cup

Chopped coriander leaves - 1/ 2 cup

Kitchen king masala powder - 5 tsp

Turmeric powder - 2 tsp

Sambhar powder - 1 tsp

Dried fenugreek leaves - 2 tsp

Sugar - 1 tsp

Salt to taste

Oil as required

Method:

Toast the cottage cheese in little oil. Cool and cut into cubes. Set aside.

Blanch the carrots, cauliflower, green peas and beans. Set aside.

Chop the onion, ginger, green chilly and tomatoes finely.

Place the chopped onion, ginger, green chilly and garlic in a fry pan. Add little oil and fry them. When the onions turn translucent, add the tomatoes, salt and sugar. Cook for few seconds till the tomatoes become mushy. Add the cashew nuts and remove from the flame. Once it is cooled completely, grind them to a smooth paste.

In another frying pan, heat some oil. Add the dried fenugreek leaves. When it changes colour, remove from fire and add all the powders. Stir fry for few seconds. Then, add the blanched vegetables, cottage cheese, capsicum, ground paste and fresh cream. Adjust the salt and cook on medium flame till everything is blended well. Garnish with coriander leaves.

        Note: I have not added potatoes. However, it can also be added if you want. 

Custard powder halwa

Custard powder halwa is the easiest halwa that can be made in a very short time. It can be made with just few ingredients that are already there in your kitchen. It also tastes very much similar to wheat halwa.  

Ingredients:
Sugar - 1 cup
Water - 1 cup
Custard powder - 1/2 cup
Cashew nuts - 7 to 10
Ghee - 3 tb ls
Cardamom powder - 1 tsp

Method:
Combine sugar, custard powder and water. Stir well till the sugar dissolves. Keep it aside.
Heat a kadai or thick bottom fry pan. Add little ghee and fry the cashew nuts till golden brown. Remove and keep it aside. In the same pan slowly empty the mixed ingredients. Cook it stirring continuously on a very low flame. When it becomes a mass add the balance ghee. Keep stirring and cook on low flame till it leaves the sides of the pan. Switch off the flame. Stir in the cardamom powder and the fried cashew nuts. Pour it in a greased plate. Cool and cut into desired shape.