Paneer, mushroom and capsicum satay

Posted on July 14, 2009. Filed under: sizzler | Tags: , , , |

A very famous Far Eastern speciality. Paneer, mushrooms and capsicum skewers served with a peanut marinade.
satay

Cooking Time : 15 min.
Preparation Time : 25

Makes 6 skewers.

Main Recipe

4 capsicum (green, yellow, red if available) cut into 25 mm. (1″) cubes

200 gms paneer, cut into 25 mm. (1″ cubes)

12 large mushrooms
For the peanut sauce
1/2 onion, chopped
2 cloves garlic
2 tablespoons peanut butter
1 tablespoon brown sugar

1/2 cup of coconut milk

1 stalk lemon grass
1 teaspoon chilli powder
rind of 1/2 lemon
juice of 1/2 lemon
1 teaspoon oil
salt to taste
For the peanut sauce
1. Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
2. Turn off the heat, remove the lemon grass and the lemon juice.
3. Cool and keep aside.
How to proceed
1. In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
2. Allow to stand for 15 to 20 minutes.
3. Put the vegetables and the paneer alternately on six bamboo skewers.
4. Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.
Tips
You can use any other vegetables of your choice.
You can also grill the satay on a barbecue grill.
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Paneer and vegetable skewers

Posted on July 2, 2009. Filed under: sizzler | Tags: , , , |

Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours.

Ingredients
For the marinade
125ml/4½fl oz Greek-style yoghurt
small knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
salt, to taste
½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour (also called chickpea flour)
1 tsp cumin powder
seeds of 6 green cardamom, ground
For the skewers
300g/10½oz paneer, cut into 2.5cm/1in cubes
1 large onion, cut into 2.5cm/1in cubes
1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
oil, for greasing
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Method
1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.

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Cheesy broccoli stuffed mushroom

Posted on June 25, 2009. Filed under: sizzler | Tags: , , |

This in one of my favourite ways of cooking mushrooms. Mushrooms take readily to grilling and the cheesy broccoli filling enhances the natural flavours of mushrooms instead of masking it as most other mushroom dishes do. Simple, clean flavours that are sure to appeal.

Cooking Time : 10 mins.
Preparation Time : 15 mins.

Makes 12 pieces.

Ingredients
12 large button mushrooms
1 teaspoon melted butter for greasing
For the filling
1 tablespoon onion, finely chopped
½ teaspoon garlic, finely chopped
½ cup broccoli florets, grated
2 tablespoons cheese, grated
½ teaspoon green chilli, finely chopped
salt to taste
2 teaspoons butter
For serving
barbeque sauce
For the filling
1. Heat 1 teaspoon of butter in a pan and sauté the onion and garlic for 2 to 3 minutes.
2. Add the grated broccoli and salt and sauté over a medium flame till the broccoli softens.
3. Remove from the flame, add the cheese and green chilli and mix well.
How to proceed
1. Carefully remove the stalks from the mushrooms and keep the caps aside. Use the mushroom stalks to make a sauce or a stock.
2. Carefully spoon the filling mixture into the mushrooms ensuring that they
3. Thread them on to 3 skewers and grease them with a little melted butter.
4. Grill them over a medium flame for 10 minutes or till the mushrooms are
5. Serve hot with barbeque sauce.
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Corn and potato kebab

Posted on June 25, 2009. Filed under: sizzler | Tags: , , |

A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs….. of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 4 kebabas.

Ingredients
1 cup sweet corn, boiled
1 cup potato, boiled and grated
2 tablespoons chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tablespoons bread crumbs
salt to taste
Other ingredients
oil for grilling
For serving
green chutney
Method
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 4 equal portions.
3. Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4″) long kebab.
4. Brush each kebab generously with a little oil.
5. Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
6. Cut into pieces and serve hot with green chutney.
Tips
If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
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Grilled pepper bruschetta

Posted on June 25, 2009. Filed under: sizzler | Tags: , , |

Bruschettas are of Italian origin and are traditionally prepared by grilling a toast over a wood fire in order to infuse the smoky taste. I have however, used a charcoal barbeque for making these you can also use the electric one if you like or even an oven will do just as well.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Makes 6.

Ingredients
6 slices French bread (approx. ¾” thick)
1 clove garlic, grated
1 tablespoon butter
For the topping
2 tablespoons onions, chopped
¼ cup red or yellow peppers, finely chopped
¼ teaspoon oregano
3 tablespoons mozzarella or cooking cheese, grated
1 teaspoon butter
salt to taste
For the topping
1. Heat the olive oil in a pan, add the onions and peppers and sauté for a few minutes till they are lightly browned.
2. Add the oregano and salt and mix well.
3. Cool, add the cheese and mix again.
How to proceed
1. Cream the butter and garlic together and keep aside.
2. Apply some garlic butter onto each bread slice and grill over a charcoal or electric barbeque for 2 to 3 minutes on both sides.
3. Spoon the topping mixture on to each slice and grill over a slow charcoal or electric barbeque for another 2 to 3 minutes until the cheese has melted.
4. Serve hot.
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Moong dal seekh kebab

Posted on June 25, 2009. Filed under: sizzler | Tags: , , , |

This is a vegetarian version of the non-vegetarian seekh kebabs. Moong dal when combined with potatoes and onions tastes simply superb. Dip these kebabs in your favourite sauce or chutney. Alternatively, serve them wrapped in rotis to make kebab rolls, a more filling snack.

Preparation Time : 10 mins.
Cooking Time : 1 mins.

Makes 4 kebabs.

Ingredients
1 cup yellow moong dal (split yellow gram)
1 cup boiled potato, grated
3 tablespoons grated onions
2 teaspoons chilli powder
¼ teaspoon garam masala
¼ teaspoon turmeric powder (haldi)
1 teaspoon gingergarlic paste
2 teaspoons chaat masala
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil for grilling
Method
1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with the rest of the ingredients and mix well.
3. Divide the mixture into 4 equal portions.
4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4″) long kebab.
5. Brush each kebab with oil.
6. Cook the kebabs over a charcoal or electric barbeque till they are evenly browned (approx. 3 to 4 minutes) on all sides.
7. Cut into pieces and serve hot with green chutney.
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Spring onion and curd dip

Posted on June 25, 2009. Filed under: sizzler | Tags: , , |

Preparation Time : 5 mins.
Cooking Time : Nil.

Makes 1½ cups.

Ingredients
1 cup fresh thick curds
4 spring onions, chopped
1 teaspoon garlic, chopped
½ teaspoon cumin seeds (jeera) powder
1 green chilli, chopped
salt to taste
Method
1. Combine all the ingredients in a blender and blend till it is smooth.
2. Refrigerate till required.
3. Serve chilled with vegetable crudites or any barbequed dish of your choice.
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