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

Corn Bhutta | Corn on the cob

Corn bhutta is my favorite snack whether it is during monsoons or summer. It is a popular street food sold in India. You can see street food vendors fluttering hand fan grilling corn on a charcoal grill. It is one of the most simple foods to make and needs no experience.

Bhuttas can be grilled on charcoal or on a stove. Tender sweet corn tastes best, because it is sweet and juicy. I have used bi-color sweet corn for this recipe.There are different spice rubs available and it varies from one recipe to other. Most common spice rub is made with Cayenne pepper, chat masala, lemon and salt. 

Ingredients

4 Corn on the cob with stem

For spice rub mix

1/2 tsp Cayenne pepper

1/4 tsp Chat masala

1/4 tsp salt

1 Lemon

Method

• Remove corn husks and fibers with stem on
• Place corn on a preheated grill or roast it on a medium flame. Keep rotating until its roasts evenly

• In a mixing bowl, make spice rub mix with cayanee pepper, chat masala and salt
• Cut the lemon in half and dip it in spice rub. Gently rub it over the corn and as you turn, lightly squeeze lemon juice

Cabbage Pakoda

This is a  new version of pakoda made with cabbage. It can be easily prepared without any effort. Onion pakodas is a popular appetizer anon different kinds of pakodas. But when onion prices go up, you can always experiments with others vegetables like cabbage, spinach or any kind of mixed veggies. 

Thinly sliced cabbage are spiced up in a rice flour batter and deep fried in hot oil. Usually pakodas are made in chickpea batter. But the recipe below has a new formula. I can bet that you will definetly enjoy it. Its very crusty and crisp. A perfect way to enjoy your evening with this delectable snack !!

Ingredients

1 cup Rice flour

1/2 tsp Red Chili powder

1/4 tsp Asafoetida (hing)

1/2 tsp minced garlic

2-3 cups thibly sliced cabbage

Pinch of Baking soda

Salt

Oil for deep frying

Method

• In a large mixing bowl, mix all the ingredients and adjust salt as per taste. Add very little water to prepare dough. The consistency should be very thick.
•  In a heavy bottom vessel, heat oil for deep frying
• Scoop a small portion of pakoda mix and gently leave it in hot oil. Fry evenly on both side
• Use an absorbent paper to drain excess oil
• Serve hot with ketchup

Raw Banana Kebabs

Raw banana kebabs  is a new recipe which I learnt from my dad. My Dad's style of cooking is -  simple ingredients with magnificent flavors. 

This is a very simple kebab recipe. Raw bananas are coated with spiced batter, which is then deep fried and served with freshly sliced onions. 

Ingredients

1 Raw Banana, (peel just outer layer of skin) cubed

1 1/2 tsp Corn Flour

1/2 tsp Rice flour

1/4 tsp Red Chili powder

1/4 tsp Paprika

1/4 tsp Pepper

1/2 tsp Ginger- Garlic paste

Salt

Oil for deep frying

Chat Masala

1 Onion, thinly sliced

Juice of 1/2 lemon

Method

• In a large mixing bowl, mix corn flour, rice flour, red chili powder, paprika, pepper, ginger - garlic paste and adjust salt as per taste. Sprinkle little water and make a smooth batter; not too think not thick

• Add raw banana cubes

• Heat oil for deep frying
• Gently leave raw bananas one by one in hot oil. Fry in medium heat evenly until it turns brown

• Drain excess oil using absorbent paper
• Sprinkle some chat masala and lemon juice on top and serve hot with sliced onions

Oriental Stir Fry Vegetables

This recipe is simple, fresh and crisp prepared with different kind of vegetables like bok choy, broccoli and bell peppers. This is a easy dinner and table fast recipe.

The ingredients for the sauce is quite simple. It requires just soy sauce and oyster sauce. These sauces can be substituted with low sodium. The vegetables are glazed lightly with sauce over high heat. You can use brown bean sauce as substitute for oyster sauce.

This recipe is delicious and easily adapted.

Ingredients

1 heads Bok Choy, trimmed and cut length wise

1 Red bell pepper, diced

1/2 pound Broccoli florets

2 cloves of garlic, minced

Small piece of Ginger, minced

1/2 tsp Red chili flakes

1 tsp Dark Soy sauce

1 tsp Oyster sauce

3 tsp Sesame seed oil or Mustard oil

1/4 tsp salt

Method

• In a large wok, heat oil, add minced ginger and garlic. Saute for few seconds

• Add soy sauce, oyster sauce and red chili flakes. Mix well

• Add vegetables - bok choy, broccoli, bell pepper. Stri fry over high heat until it is tender crisp about 2-3 minutes

• Adjust salt as per taste
• Serve hot

Tip--

• Corn starch is also used with the sauce and roasted sesame seeds can be used for garnishing
• If your are vegan or allergic to sea food then substitute oyster sauce with brown bean sauce

Parangikai Poriyal | Kumbalakai Palya | Seasoned Pumpkin

Pumpkin is a delectable vegetable and used in variety of dishes like pies, curries, sauteed, muffins etc. Pumpkins are not only economical, but also highly nutritious and its is a good source of vitamin A, vitamin B6, thiamine, Niacin, folate and catrotenes.

At home my mom makes Kumbalakai palya for chapathi. It is very simple and easy to make. Pumpkins are cooked with onions, green chilies and seasoned with mustard seeds. In the end, it is topped with freshly grated coconut and coriander leaves.

I made it with spaghetti squash. This recipe can also be made with butternut squash, chayote squash and pumpkins. 

Ingredients

1 medium sized Pumpkin, ( about 1 kg) cubed

1 Onion, finely chopped

4 Green Chilies, finely chopped

1 tsp Mustard seeds

1 sprig of Curry leaves

1/4 tsp Turmeric powder

1/2 cup Water

 1/2 cup Grated Coconut

3-5 sprigs of Cilantro, finely chopped

4 tsp oil

Salt

Procedure

• In a pressure cooker, heat oil and add mustard seeds.  when it starts to sizzle add green chilies, curry leaves and onions. Saute until onions turns transparent

• Add turmeric powder and pumpkin. Mix well and saute for a minute 

• Add 1/2 cup of water and adjust salt as per taste
• Pressure cook up to one whistle. After cooker has cooled, add coconut and cilantro

• Serve it with chapathi or steamed rice and sambhar

Tip-

• I have used pressure cooker, instead  you can saute pumpkin in a pan closed it with a lid and cook for 20 minutes

Vegetable Sandwich

This is a healthy Indian sandwich toasted with fresh vegetables and green chutney. 

I have started making these sandwiches quite often for evening snacks. My dad used to make these sandwiches when there was leftover mint or coriander chutney which my my mom made it for idly or dosa.

 This sandwich is a popular street food in Mumbai. It is layered with different kinds of vegetables like cucumber, tomatoes, onions, bell pepper, carrots and also paneer. Sometimes even boiled vegetables like potatoes are also stuffed. 

Ingredients

8 Slices of Bread (brown / white)

Green chutney

1 Cucumber, thinly sliced

2 Tomatoes, thinly sliced

1 Onion, thinly sliced

Ghee / Olive oil / Butter

Method

• Spread little ghee/ oil or butter on every slice of bread
• Spread a tsp of green chutney evenly on first 4 slices of bread

• Layer cumber, tomato and onions on first 4 slices of bread and top it with remaining 4 slices of bread

• Toast it evenly on both sides
• Serve it with ketchup or mint| sweet chutney

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Carrot Sandwich 

Masala Vada

Masala Vada is my all time favorite in deep fried snack list!!

It is a deep fried snack made with channa dal or Bengal gram which is crisp on the outside and soft inside. Its great snack during tea time. 
Some recipes do not add garlic. I have used garlic, onions, cinnamon, cloves, mint or dil as aromatic ingredients.

Ingredients

2 Cups Benagal Gram or channa dal (soaked for at least 5  to 10 hours)

5 cloves of Garlic

5 Green Chilies

1'' stick of Cinnamon

4 Cloves

1 Onion, chopped

1 small bunch of Mint / Dill or both

1 small bunch of Coriander/ Cilantro

Salt

Oil for deep fry

Method

• Soak Bengal gram | Channa dal for 5 hours.Ccoarsely grind it without adding water

• Make a coarse paste of garlic, chilies, cinnamon, and  cloves

• In a mixing bowl, add the ground channa dal, garlic-cloves-cinnamon- green chili paste , chopped onions, mint/dill , coriander and adjust salt to taste.  Mix well

• Now, divide the dough into equal portions. Take each portion and pat the ball into 1/4th inch thickness

• Using a heavy bottom vessel, heat oil for deep frying. Gently add vada to it. Fry on both sides until it turns to golden brown.

• Serve hot with tea

Tip

• You can use red chilies instead of green chilies and adjust spice level as per taste
• Mint/ dill/ coriander is only optional ingredient. Adding these adds more flavor to this recipe
• Garlic is sometimes added or sometimes not added. Again this is only an optional ingredient

Roasted Garlic Potatoes

"Roasted Garlic Potatoes" is both easy and tasty appetizer which is infused with coriander powder, cayenne pepper, paprika and turmeric powder. Already cooked baby potatoes are roasted in low heat until all flavors are blended together.

Ingredients

250 gms Baby potatoes
6 Cloves of Garlic, minced
5 sprigs of Green onions, finely chopped
 1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Paprika
1/2 tsp Cayenne pepper
Salt
5 tsp Grape seed oil or any vegetable oil

Method

• In a pot wash and boil potatoes for 10 to 15 minutes until fork tender

• After potatoes has cooled, cut them in half

• In a pan, heat oil. Add garlic and finely chopped green onions. Saute for a minute

• Add turmeric powder, coriander powder, paprika and cayenne pepper. Also, add 1/4 cup of water to avoid burning of dry ingredients

• Add potatoes and cook in low heat for 15 minute with stirring in between 

• Garnish with spring onions and serve hot

Tip--

• Instead of baby potatoes, regular potatoes can be used. Cut it into wedges before sauteing

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