Paneer and Vegetable Satay

Our Saturday brunch was this scrumptious protein rich satay. Recipe is inspired from Tarala Dalal.

Ingredients : For the marinade

1-2 Green Chillies
1 large onion
1/2 cup chopped fresh coriander leaves
1/2 cup fresh mint leaves
2-3 garlic cloves
1/2 " ginger
1 tbsp coriander powder
2 tbsp cumin powder
2 tbsp lemon juice
salt to taste
you can add the following ingredients to the marinade to give a Thai flavour
rind of 1 lemon grated
1 stalk lemon grass
1/2 tsp Crushed peppercorns (for extra spice)

Vegetables for satay

8-10 paneer cut into 25mm (1") cubes
8 pieces onions  cut into 25mm (1") cubes
8 pieces baby corn cut into 25mm (1") cubes
8 pieces capsicum cut into 25mm (1") cubes
8 pieces mushrooms cleaned and stem removed
2-4 tbsp oil

Preparation of marinade

Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.

Hot to Proceed

1. Combine the paneer cubes, onion cubes, babcorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently.  Keep aside to marinate for 10 minutes
2. On a satay stick, arrange 1 piece each of paneer cube, onion cube, babycorn, capsicum cube and mushroom.
3. Repeat with the remaining ingredients to make 7 more satays.
4. Heat a non-stick tava(griddle) and cook the satays on a medium flame, using 1/4 tsp of oil, till the vegetables are light brown in colour from all the sides. 

Serve hot.

Dahi Papad ki Sabzi

My New year greetings to all ! Ya I am posting after a long time. Hoping to be more regular :)

This subzi is convenient to make when you have run out of vegetables. Inspired from Sanjeev Kapoor's recipe.

Ingredients

1 1/2 cups Sour Yogurt
4-5 Papads (Fried or roasted)
3/4 tbsp gram flour
1/2 tsp turmeric powder
3/4 tsp chilli powder
1 1/2 tbsp pure ghee
1 tsp cumin seeds
1 1/2 tsp coriander powder
1/2 tsp asafoetida
2 dreid red chillies, broken into 2
1/4 cup boondi
1 tbsp chopped fresh coriander leaves
1/2 tsp garam masala powder
Salt to taste

Preparation

In a large bowl, combine the yogurt, gram flour, turmeric powder, chilli powder and salt. Add two cups of water and whisk till smooth.  Strain and set aside.
Heat the ghee in a kadai, add the cumin seeds. when they change colour, add the coriander powder and saute for a minute on low heat. Add the asafoetida and red chillies and saute for few seconds.
Add the yogurt mixture and stir continuously till it comes to a boil.
Reduce heat and simmer for two minutes.
Roughly break the papads and add it to the simmering yogurt. Add the boondis too.
If you have any leftover papads this subzi works well.
Boil for two minutes, remove from heat, garnish with coriander leaves and garam masala.

The original recipe makes use of Bikaneri moong papad.

Extending the Arusuvai Chain with Four Grain Muesli

I am done with the moving and unpacking. Yet to get used to the huge community I live in:)
People do not even return smiles here. I was a little sad thinking of this, because in the US its so easy to make friends.
The best part here is a rent, read and return book store inside the premises. I felt it would kill the boredom I and kids are facing!
There is also a nice bread shop, grocers, parlour etc.

Its a pleasure to be a part of the Arusuvai chain. Aparna of "My Diverse kitchen" sent me some organic dry grapes. Since I was moving I could not think of anything easier than Muesli:)

(Bharathy, Srivalli and Lathamma started this Arusuvai Chain. Now the second season is organised by Sayantani of A Homemaker's Diary) . My Thanks to all the wonderful ladies !
Ingredients

1 cup medium or thick rolled oats/oat flakes
1 cup rolled rye flakes
1 cup rolled wheat flakes
1 cup rolled barley
1 cup corn flakes
1/2 cup dried dates
1/2 cup chopped walnuts, pecans or sliced/slivered almonds
1/4 cup whole flaxseeds or flaxseed meal
1/4 cup sunflower seeds
1/4 cup dried black grapes
1/2 cup dried cherries
1/2 cup dried cranberries
1/4 cup dried blueberries
1/3 cup raisins

Preparation
Mix the ingredients together in a large bowl. Transfer to an airtight container. If storing for longer periods, consider keeping the cereal in the freezer or refrigerator. 
Hot Muesli Instructions: Add 1/2 cup Muesli to 1/2 cup water, milk or soy milk and bring to a boil. Simmer for 3-5 minutes. You can also microwave Muesli in a large bowl on high for 3-5 minutes, stirring once halfway through.  Makes two servings.

Cold Muesli Instructions: Soak 1/4 cup Muesli in 1/2 cup yogurt, milk, soy milk or fruit juice for 5-10 minutes, or soak overnight. Makes 1 serving.