Monday, May 18, 2009

Paneer and Vegetable Tikka

I have tried paneer and veggies barbecue a couple of times now and I think I have the marinade perfected:). I use two different marinades - one tandoori and one mint. If I don't have a grill I have also tried to bake and then broil in the oven and it comes out just as fine. I use paneer, capsicum (all colors), yellow onion, zucchini and any combination of these will taste good. Here are the recipes -

Tandoori Marinade:


  1. Yogurt - 3 cups
  2. Fresh ginger paste - 1/2 tsp
  3. Fresh garlic paste - 1/2 tsp
  4. Tandoori masala - 3 tsps
  5. Jeera dhania powder - 1 tsp
  6. Garam masala - 1/4th tsp
  7. Salt
  8. Red chilli powder - 1 tsp
  9. Haldi - 1/4th tsp


Mix all the above ingredients and beat the yogurt until smooth. Add paneer and veggies and store in a ziploc bag. Refrigerate overnight for maximum flavor. Right before setting on the grill, sprinkle salt and tandoori masala for added flavor. After grilling sprinkle lemon juice.

You can also create a dry tandoori marinade with the same ingredients and by skipping the yogurt. You can also add some kasoori methi for added flavour.

Mint Marinade:

  1. Mint leaves - 1 bunch
  2. Corriander leaves - 2 bunches
  3. Green chillies - 3/4
  4. Ginger - 1 inch piece
  5. Salt
  6. Lemon juice - 1 tsp
  7. Water - enough to make the paste fine

Grind all the above ingredients into a fine paste and coat the paneer ad veggies evenly with it. Refrigerate for a couple of hours and then grill. Sprinkle with lime and sale before serving. Yogurt can also be added to this marinade if desired.

Monday, May 11, 2009

Sabudana Khichdi

This is a Maharashtrian staple for days when you are fasting. Although I never understood how it is called fasting with such high carb diet on the day, but I am not complaining:). This is my mom's recipe and I sometimes combine a little ghee with oil to make it healthier but nothing can beat the taste and flavour when it is cooked in ghee. We eat it with raw green or red chillies and a little salt. Others eat it with yogurt.

  1. Sabudana - 3 cups (wash in water and soak with a little water overnight)
  2. Potatoes - 2, sliced into small pieces
  3. Roasted peanut powder - 1.5 cup
  4. Green chillies - 7/8 chopped
  5. Ghee - 2 tsps
  6. Jeera - 1.2 tsp
  7. Milk - 1/2 cup
  8. Salt
  9. Sugar - 1/4th tsp
  10. Lemon - 1/2
  1. Heat the ghee in a pan and add the jeera and chillies. Roast until done and add the sliced potatoes.
  2. Add some salt to the potatoes and cook until well roasted.
  3. Add the sabudana, peanut powder, salt and sugar and mix in. Add a little of the milk to soften if required.
  4. Mix well and cook until it steams well. Sprinkle lemon juice and enjoy with chillies or yogurt.

Friday, May 01, 2009

Tawa Pulao

This is supposedly a roadside recipe popular in Mumbai. I have never heard of it before this and never ate it before but it sounded quick and interesting. I think the pav bhaji masala makes all the difference and gives it a unique taste. So I tried it out. I used this recipe as a reference. I just added onions, tomatoes and carrot because that is all I had at hand but you can add any number of veggies to this dish and make it healthier. This is some thing I would make when I have leftover rice and some veggies that I want to get rid of:)

  1. Cooked basmati rice - 2 cups
  2. Onion - 1 chopped
  3. Tomatoes - Chopped 1 cup
  4. Carrot - 3 julienne cut
  5. Beans - Chopped into 1/2 inch long pieces, 1 cup
  6. Potatoes - 1/2 cup small cubes
  7. Peas - 1 cup
  8. Ginger garlic paste - 1/2 tsp
  9. Pav bhaji masala - 2 tsps
  10. Oil - 1 tsp
  11. Jeera - 1 tsp
  12. Cardamom - 2 pods
  13. Cloves - 3
  14. Cinnamon - 1/2 inch long
  15. Bay leaf - 1
  16. Whole black pepper - 1 tsp
  17. Corriander - chopped 1/2 cup
  18. Lemon juice - 1 tsp
  19. Salt
  1. Heat the oil in a pan and add the cardamom, cinnamon, cloves, bay leaf, jeera and sautee until you can smell the spices.
  2. Add the onions and cook until golden brown. Then add the ginger garlic paste and cook for a min. Add the tomatoes and cook until they are well done.
  3. Add the veggies and salt and cook until the veggies are done. You can microwave the potatoes in advance to cook it fast.
  4. Add the pav bhaji masala and rice and mix well.
  5. Garnish with corriander and lemon juice. and enjoy with boondi raita.