Grilled Stuffed Sweet Peppers

Ingredients For the Filling:

• 3 medium or 12-15 mini sweet peppers
• 2 large potatoes, boiled, peeled, and mashed
• 1 cup paneer (Indian cottage cheese), crumbled
• ½ cup green peas (boiled or thawed)
• 1 tbsp oil (vegetable or canola)
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 green chili, finely chopped (optional)
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp chaat masala (adds a tangy finish)
• 2 tbsp fresh cilantro, finely choppedSalt to taste
• Cooking spray or oil for brushing
  
  

Instructions

• Prep the Peppers: Wash the peppers and dry them thoroughly. If using medium peppers, cut them in half lengthwise and scoop out the seeds and membranes. If using mini sweet peppers, leave them whole and make a lengthwise slit on one side to create a pocket for the stuffing, keeping the stem intact.
  
  
• Make the Tempering (Tadka): Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the ginger-garlic paste and green chili, sautéing for one minute until fragrant.
  
  
• Mix the Filling: Add the mashed potatoes, crumbled paneer, green peas, garam masala, turmeric, chaat masala, salt, and cilantro to the pan. Toss everything together on low heat for 3-5 minutes until the spices are evenly distributed and the mixture is warm. Remove from heat and let it cool slightly.
  
  
• Stuff the Peppers: Carefully spoon or press the potato-paneer mixture into the prepared peppers. Pack the filling in tightly but avoid tearing the pepper.
  
  
• Grill: Preheat your grill or grill pan to medium heat and lightly oil the grates. Brush the outside of the stuffed peppers with oil. Place the peppers on the grill, stuffed-side up initially, and cover with a lid to steam the peppers. Grill for 15–20 minutes, turning occasionally, until the pepper skins are tender and show nice char marks.

Murgh Malai Tikka

For 600 gm chicken

Round 1 - marinate for 30 min

• 1 tbsp ginger-garlic paste
• 1 tbsp lime juice
• 1 tsp black pepper
• 1 tsp salt

Round 2 - marinate for 1 hr

• 1 tbsp oil
• 2 tbsp yogurt
• 2 tbsp cream
• 3 tbsp mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp cardamom powder
• 1 tbsp corn flour
• Chopped coriander leaves
• Chopped green chilli

Method:

• Preheat Oven to 425F
• Bake one side 15 min
• Bake other side 15 min
• Broil 3-4 min
• Serve Hot

Kumbh Shaslik Recipe

Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy

Ingredients for Kumbh Shaslik Recipe

• Button Mushrooms 1 1/2 inch pieces layers separated 10-12 large
• Hung Yogurt 1/2 cup
• Tomatoes seeded cut into 1 1/2 inch pieces 2 medium
• Green Capsicum cut into 1 1/2 inch pieces 2 medium (You can add Red/Yellow/Orange Capsicum as well)
• Kashmiri red chilli powder 1/2 tablespoon
• Red chilli flakes 1 teaspoon
• Garam masala powder 1 teaspoon
• Dried fenugreek leaves (kasoori methi),crushed 1 teaspoon
• Besan 1 tablespoon
• Ajwain 1 teaspoon
• Ginger paste 2 teaspoons
• Garlic paste 2 teaspoons
• Salt to taste
• Oil 4 teaspoons
• Lemon juice 2 tablespoons

Method

Step 1

Mix together hung yogurt, red chilli powder, chilli flakes, garam masala powder, kasoori methi, ajwain, besan, ginger paste, garlic paste, lemon juice and salt and mix well. Cut the stems of the mushrooms and add to the yogurt mixture along with onion, green capsicum and tomatoes. 

Step 2

String them onto skewers in the following order – onion, mushroom, green capsicum, tomato, repeat this once ending with an onion piece. Place them on the barbecue and roast, basting with oil in between. Rotate the skewers a few times so that the vegetables are cooked.

Step 3
Serve hot.

Tomato Rasam - 2

Ingredients
1 cup yellow lentil (tuar dal)
1/2 cup tamarind water
1 cup tomato puree
1/2 tsp. Ginger-garlic paste
1/2 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. black pepper powder
1/2 tsp. Red chilli powder
3 tbsp. curry leaves (chopped)
2 tbsp. vegetable oil
salt to taste


Methods/steps

1.Put the Lentils in a pressure pan with turmeric and 3-1/2 cups of water.
2.You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
3.Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
4.Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
5.Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
6.Blend the Lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
7.Serve hot. Garnish with curry leaves (kadi patta).

Koliwara Fish

400 gms ravas cleaned.

1st marination: 1tbsp vinegar and 1 tsp salt. Mix both. Marinate the fish for half an hour and then wipe.

2nd marination: 1/2 cup besan, 1 tbsp maida or cornflour, 1 tsp of ginger and garlic paste each, tsp ajwain
(must),1 tsp each salt, red chilli powder, amchoor powder, 1/2 egg, 1tbsp oil (must) and a pich of tandoori colour.

Make the batter with approx 1/2 cup water and marinate the fish in above mixture for half and hour. Deep fry . Sprinkle chat masala and serve hot.

Paneer Tikka

Paneer 200 gms.
Onions 100 gms.
Tomatoes 100 gms
Capsicum 100 gms
Curds - fresh 2 cups
Kasuri Methi 2 tbls
Chilli powder 1 tsp
Corrainder Powder 1 tsp
Salt to taste
Colour


Cut onions, tomatoes, capsicum and paneer into dices. Hang curds in a muslin cloth for atleast 1/2 to 1 hr the beat it smooth. prepare marination of salt, chilli powder, corrainder powder and kauri methi and colour with curds. Mix well with paneer and vegetables. Cook on fry pan with little oil.

Toor Daal - Sindhi Style

Ingredients:
1/2 cup - Toor Dal
2 - large tomatoes
1/2 teaspoon - mustard seeds
1/2 teaspoon - cumin seeds
2 - green chillies, chopped
5 to 6 - curry leaves
1/2 tablespoons - Bengal gram flour (besan)
1/4 teaspoon - turmeric powder (haldi)
1 teaspoons - chilli powder
2 tablespoons - oil
1/4 teaspoon - tamarind paste
salt to taste

Method:
Boil Toor Daal separately.
Add oil to a pan, and
Add Mustard seeds, cumin seeds. Let it splutter.
Add 1/2 spoon besan and heat on a low flame
When bown, add red chilli powder, turmeric powder and add the boiled daal
Add water as needed.
Cut and add onions, tomatoes, green chillies, ginger, curry leaves.
Salt to taste
Add tamarind water and bring to boil.