Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
Capsicum (washed and cut into square )
Tomato ( washed and cut into square)
Onion ( Cut into square)
Fresh Curd
Amchur powder
Sattu ( Roasted and ground Chana, 2 tablespoonfull)
Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
Garam Masala Powder ( 1tsp)
Kashmiri Red Chilly Powder (1tsp)
Salt & Sugar to taste
A little butter for brushing

 Procedure

Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
Refrigerate.
Take the marinated paneer out from fridge and sprinkle sattu on top.
Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
Brush with butter.
Put the skewers into preheated OTG rack at 200 degree celsius
Grill for half an hour till brownish tinge appears on the paneer cubes
Take out and serve hot as an weekend snacks

Dhokla

Ingredients :

 Gram flour ( Bengal Chana Dal Besan) 2 cups
 Fresh Curd (Stirred) 1 cup
Salt to taste
1tsp Soda bi-carb or Eno fruit salt
 Juice of one Lemon
 A pinch of turmeric powder
A pinch of red chilly powder
Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
Fresh Curry leaves
1tsp Mustard Seeds
Freshly grated Coconut
Green chilies (vertically slit)
Tamarind-Jaggery Chutney

Procedure :

In a bowl take gram flour (besan), curd and luke warm water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours.
Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-15 minutes or till done (ensure by pricking with a toothpick or knife).
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas. Garnish the besan dhokla with grated coconut and slited green chilies.
Serve with tamarind-jaggery chutney.

Doi Bada / Dahi Vada

Ingredients:

Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
White oil : for deep frying the Vadas.
Fresh Curd
Sugar and Salt
Tamarind paste and jaggery : for the chutney.
Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
Black salt
Chopped Green Chillies : for the batter
Red chilly powder.
Roasted cumin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.
Beat the fresh curd with black salt and sugar.
Make the chutney by mixing tamarind paste, jaggery and a little salt.
Fry the vadas in oil till brown. Keep aside.
Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cumin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot chaunk ( phoron)  on the dahi vada mixture.
Serve with the tamarind-jaggery chutney.

Potato Pickups

Ingredients

Baby Potatoes ( boiled )
Finely Chopped Coriander leaves
Rock Salt
Normal Salt
A Dash of Sugar
Tamarind Paste
Roasted Cumin Powder
Red Chilly Powder
Lemon Juice
Procedure

Put the boiled potatoes in a pan . Toss the potatoes with tamarind paste, salt, sugar , chilly powder for five minutes. Let it cool. Sprinkle chopped coriander on top along with roasted cumin seeds and lemon juice.

Serve cold as a cocktail snack.

Vegetable Chop

Ingredients :

Vegetables (Carrot, Beet Root, Cauliflower, Green Peas )
Potato (Boiled and Mashed)
Coriander Leaves (Finely Chopped)
Coconut (Finely Chopped)
Peanut (Fried)
Green chillies and ginger - finely chopped
Garam Masala Powder
Salt & Sugar  to taste
Egg (Beaten) - 1
Corn Flower - 1 tbsp
Bread Crumbs
Refined Oil for frying

Procedure :

Cut the vegetables into tiny small cubes and boil them by adding a pinch of salt. Do not add water while boiling. Close the lid and heat on a slow flame. Avoid excess boiling. Add the mashed potato, a hand full of fried peanuts and fried coconut pieces. Then add grated ginger, green chillies and fresh coriander leaves. Add Sugar and sprinkle garam masala powder. Spread the hot mixture on a large platter and allow it to cool.

Meanwhile beat the egg along with salt and corn flour. Make chop in oval shape from the above mixture and coat each of them with beaten egg and then roll them over breadcrumbs. Deep Fry the chops in Refined oil.

Crispy Baby Corns

Ingredients:

Fresh Baby Corns
Corn Flour
Flour
Soya Sauce
Tomato Ketchup
 Salt
 Refined Oil
Garlic& Ginger (Grated): 2tsp each

 Procedure:

 Clean & Cut the baby corns into small pieces(2 to 3 inches) and marinate with soyasauce, salt and a little sugar. Meanwhile fry the ginger & garlic in 2 tsp refined oil and keep aside. Sprinkle a little cornflour and a little flour over the marinated babycorns. Now make a batter by adding 4tbsp cornflour& and 2tbsp flour in icecold water and deep fry the marinated babycorns by coating them into the batter. Use a low flame to avoid over frying. Toss the crisp-fried babycorns with the fried ginger-garlic and 2 tsp tomato ketchup and serve hot.

Pancake Pizza

Ingredients :

For the Pancake batter

Flour: 1 Cup
Milk: 1 Cup
One beaten Egg
Baking Powder : 1/2 tsp

For the Pizza filling

Grated Cheese : 2 tbsp
Flour 1 tbsp
Milk 2 tbsp
Corn kernels (boiled)
Onion ( chopped, 2 tbsp)
Capsicum (chopped, 2 tbsp)
Carrot (chopped, 2 tbsp)
Black Pepeer Powder
Chilly Flakes
Grated Cheese and Tomato, Onion and Capsicum ( Cut into rings for topping)
Tomato Ketchup (2 tsp)
Salt & Sugar
Butter 2tsp

Procedure :


First take the flour, egg, milk and baking powder in a bowl and sift them together to have a smooth and pouring consistency. Refrigerate for 1/2 an hour.
Now for the filling dry fry the flour in a nonstick pan and keep aside. Fry the onion, carrot and capsicum in butter for 2-3 minutes.  Add the boiled corn kernels. Mix the dry fried flour with milk and grated cheese and add the mixture into the corn and stir-fried vegetable mixture. add a little salt, sugar , black pepper and red chilly flakes. Mix thoroughly and keep aside.

Now heat a small nonstick pan . Grease with a little refined oil or butter and pour 1/3 cup pancake batter . Spread it and turn it when one side is completely cooked.Make 4 such pancakes.

Finally place a pancake and spread some filling. Then place another pancake followed by some filling and finally end up with the 4th one.
Garnish with tomato ketchup, capsicum, onoin and tomato rings and also with some grated cheese. Cut the wedges with a sharp pizza cutter, keeping the pieces joined in place.