Healthy Vegetarian Seekh Kebabs

Ingredients:Simple ingredients and no frying makes these kebabs healthy and delicious.

1 cup finely chopped green beans

1 cup finely chopped carrots

1 cup finely chopped potatoes

2 tsp garam masala

1 tsp amchur powder

1 tsp red chili powder

1 tsp corriander powder,salt to taste.

chaat masala to sprinkle when done.

2-3 tbl spoon oil.

1/4 cup bread crumbs.

15 skewers (metal or wood) soaked in water for about half an hour.

A flat or open griddle/pan.

Method:

steam the vegetable together until cooked

mash them into a thick pulp.

It will be sticky because of the potato but that is what will make it stick on the skewers.

add the seasoning,( increase or decrease based on your preference)

Skewing:

Take some pulp in your palm, put the skewer in the middle of the pulp in your palm and start to bind it such that half the skewer is covered with the pulp.

The trick is to evenly distribute the veg pulp and making a decent layer on the skewer. Not to thick or it will fall off or not to thin cause it will burn.

Once all the skewers are done, heat the griddle.

brush some oil to prevent sticking.

Gently roll them in bread crumbs and lay the skewers on the griddle, roast on medium high heat.

Brush some oil on the skewers just to brown them and turn them over until both sides are golden brown.

Sprinkle some chaat masala on top.

one can add coriander,spinach,mint leaves or any other vegetable like beets.

Serve it with mint chutney.

By Aditi Sheth

Spinach-Paneer Lasagna Rolls

( Indian twist to a traditional Italian pasta dish)

Makes 6.

Ingredients

6 sheets of lasagna
1 bunch spinach
4 oz paneer (approx)
1 medium size red onion
3-4 garlic cloves
salt as per taste
red chilli powder as per taste
garam masala powder as per taste
1/4 cup shredded mozzarella cheese
2-3 tbsp white sauce
1/2 cup pasta sauce ( I use Monte Bene Farm Fresh Pasta sauce.. it has low sodium and sugar)

 

Method:

Bring a large pot of lightly salted water to a boil.
Cook lasagna sheets in boiling water for 8 to 10 minutes.
Take some olive oil in a pan, add chopped garlic and onion. Cook well
In the meantime, wash the spinach well and steam them.
Once steamed, make a paste of the spinach.
Once the onions are cooked well, add this spinach paste to it. Cook for about 2-3 minutes
Sramble the paneer and add it to the pan.
Cook well.
Now add salt, red chilli powder and garam masala.

Take one lasagna sheet.
Spread the spinach-paneer mix on one side of the sheet and start rolling it from one edge making stuffed rolls.
Repeat the same for all 6 sheets

Take a baking pan.
Spread the white sauce on the bottom.
Place the rolls and pour pasta sauce on top.
Sprinkle the shredded cheese.

Pre heat the oven at 400F.
Bake the lasagna for about 10minutes.
Enjoy it with some garlic bread… 🙂

 

By Deepika Gupta

 

Paneer Tukariya (lipsmacking snack made of cottage cheese marinated and fried to a crunchy texture)

Ingredients:

10 oz paneer

2 tbsp ginger-garlic paste

1 tbsp onion paste

1 tbsp chaat masala

1 tsp chilly powder

1 tsp garam masala

salt to taste

3 tbsp all purpose flour

1 cup cornflakes, crushed

Method:

Cut the paneer into cubes

Mix ginger-garlic paste, onion paste, chaat masala, chili powder, garam masala and salt in a bowl.

Add paneer and keep aside for 20 minutes to marinate

Add water to the flour and make a thick paste.. add a little salt to it and keep aside

Head oil in a pan. Dip the paneer pieces one by one in the flour paste, roll in crushed cornflakes.

Fry until golden brown.

You can enjoy this with tomato ketchup or green chutney.

By Deepika Gupta

Paneer Tikka Skewers

A wonderful Indian appetizer made of Indian cottage cheese,marinated in spices and grilled to perfection.

( Makes approx 30 cubes)

Ingredients:

1/2 tsp garam masala

1 tbsp all-purpose flour

1/2 tsp hot chili powder

1/4 tsp crushed black peppercorns

2 tsp cumin powder

2 tbsp malt vinegar

1/2 tsp salt ( or to taste)

10 1/2 oz paneer, cut into 3/4 inch cubes

1 medium onion, cut into chunks

1 Bell pepper, cut into chunks

15-20 Pineapple chunks

2 tbsp vegetable oil

 

METHOD:

Mix the garam masala, flour, chili, black pepper, cumin powder, vinegar and salt together.

 

Stir the paneer into the marinade, cover and leave for at least 10 minutes in the refrigerator.

 

Soak 5-6 wooden skewers in water for at least 15 minutes.

 

Preheat the oven to 350 degrees F .

 

Thread the paneer on the skewers, alternating the paneer with chunks of , pineapple and bell pepper.

 

Brush with Vegetable oil , then roast for 10 minutes, turning occasionally, until the paneer is golden yellow.

 

Serve hot with mint or coriander chutney. By Madhu Thube

 

By Madhu Thube