Grilled Sausage Skewers

Juicy and mouthwatering sausages are grilled to perfection. Crisp and intensely glazed vegetables with paprika add a lot of taste to this recipe. 

This is hardly a recipe and need no preparation. All you need is store bought completely cooked sausage and some vegetables for grilling.

Ingredients

4 Sausages, cut into 1 inch cubes
1 Bell peppers, cut into inch squares
1 Red Onion, cut into squares
8-10 skewers

For Paprika glaze
2 tsp Olive oil
1/2 tsp Paprika
1/4 tsp Salt
1/4 tsp pepper
1/2 tsp Taco seasoning

Method

•  Soak skewers in water for 45 minutes
• Thread sausages, bell peppers, and onions alternatively

• In a mixing bowl, mix all the ingredients under paprika glaze

• Place skewers on a preheated griddle or on a grill. Smear paprika glaze all over vegetables and sausage

• Serve hot with a side of salad

Tandoori Panner Tikka

Juicy nuggets of panner is spiced extravagantly with paprika, kasturi methi, ginger, garlic, garam masala and cumin powder. It is very simple and ready to eat snack. 

Panner is an excellent option for vegetarians who are considering both indoor and outdoor grilling options. It is a food bon viant and an excellent starter.

Ingredients

100gms Panner, cubed

1 Bell Pepper, cut into squares

1/2 tsp Paprika

1/2 tsp Red Chili powder

1/4 tsp Dried Parsely

1/2 tsp Kasturi Methi

1/4 tsp cumin powder

1/4 tsp Garam masala

2 cloves of Garlic

small piece of ginger, crushed

Salt

Oil

3-6 skewers

Method

• In a mixing bowl, mix all the ingredients except for panner and bell pepper. Adjust salt as per taste

• Add panner and bell pepper. Apply spice rub evenly over paneer and bell pepper
• Soak skewers in water for 45 minutes
• Thread panner and bell pepper alternatively in skewers
• Place skewers on a preheated griddle. Grill in medium -high and smear oil occasionally
• Serve hot with a side of salad

Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 

I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 

So here the recipe with detailed instructions.

Ingredients

1 kg Chicken

3 Garlic cloves, crushed

small piece of Ginger, crushed

4 green Chilies, crushed

2 Onions, thinly sliced

2 Tomatoes, diced

1 tsp Paprika

1/2 tsp Gram Masala

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

1 tsp kasturi methi

1 cup of water

Salt

5 tsp oil

Procedure

• In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
• Add onions and tomatoes. Saute until onions tun transparent
• Add chicken, paprika  and turmeric powder. Saute for 5 minutes
• Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
• Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
• In the end add kasturi methi and saute for 3-5 minutes
• Serve hot with chapathi or steamed rice

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.

Ingredients

For kebab

250 gms Chicken breasts, cut into strips

1/2 tsp of Ginger- Garlic paste

1/2 cup Corn flour

1 egg beaten

1/2 tsp salt

1/2 tsp Chili powder

1/4 tsp pepper powder

1/2 lemon

Oil for deep frying

For seasoning

4 tsp oil

1 tsp ginger juliennes

1 tsp garlic minced

3 green chilies, cut lengthwise

1 sprig of curry leaves

Juice of 1 lemon

Method

• In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
• Heat oil for deep frying
• Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
• In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
• In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
• Serve hot with onion rings and lemon wedges 

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)

Ingredients

12 Chicken Drumsticks (or chicken breasts)

5-8  Garlic cloves

1 inch piece of ginger

1 tsp Red Chili powder

1/2 tsp Paprika (optional)

1/2 tsp pepper powder

1/2 tsp Cumin powder

3/4 cup White vinegar

Salt

Juice of 1 lime (optional)

Chat masala (optional)

Method

• In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

• Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

• Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

• Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

• Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
• Serve hot with lemon wedges and salad

Menasinakai Bajji

"Menasinakai Bajji" is a popular appetizer made with banana peppers dipped in chick pea batter and deep fried in hot oil. It is crispy on outside and very soft  inside. 

This recipe can be bar snack or as a starter. This bhajji can be prepared effortlessly. The ingredients are simple and instructions are easy to follow.

Ingredients

4 Banana Peppers, deseed and slit lengthwise 

1 cup Chick pea flour | Besan

2 tsp Rice flour

1/4 tsp Baking soda

1/4 tsp Asafoetida

1/2 tsp Red Chili powder

1/2 tsp Salt

3/4th cup Water

Oil for deep frying

Method

• In a mixing bowl, mix chick pea flour, rice flour, baking soda, asafoetida, red chili powder and salt. Add water. The consistency of batter should be medium thick 
• In a heavy bottom vessel, heat oil for deep frying
• Dip banana pepper  in chick pea batter and make sure that the batter is coated evenly. Gently leave it in hot oil
• Fry evenly until it turns golden brown
• Serve hot with Ketchup or lemon wedges or sliced red onions

Pyaz Double Damakha Pakora | Onion Pakora

A deep fried starter made with onions, chick pea flour and green chilies. Its extremely delicious and an entertaining appetizer. 

On a rainy day, my husband asked for a deep fried snack with a cup of chai. So I decided to make onion pakora since its easy to make and can be prepared in no time. I wanted to keep this recipe as simple as possible.

There are many variations in pakora and this is one of the simplest recipe. I called it "double dhamaka" because, it is deep fried twice to keep it crisp on the outside and soft inside.

Ingredients

1 Medium sized Onion, finely chopped

1 cup Chick  pea flour | Besan

4 Green Chilies

3/4 tsp Salt

1/2 cup Water

Oil for deep frying

Method

• In a mixing bowl, mix onions, green chilies, chick pea flour and salt

• Add little water to make thick batter. Add more water if required

• Wet your hands and scoop out little batter. Gently leave it in hot oil. Deep fry evenly until it turns golden brown

• Use an absorbent paper to drain excess oil. 

• After pakoras has cooled, drop it again in hot oil and fry evenly for a minute or two 
• Use an absorbant paper to drain excess oil

• Serve hot with chutney 

                             

Tip--

• Additional ingredients like cilantro, dill, mint(pudina) can also be added to enhance flavors
• Cabbage and cauliflower can be used instead of onions