Veggie Kebabs

We had a birthday party combined with BBQ over the weekend. I made the veggie kebabs for BBQ. Here is the recipe for the same.

Marination:

1 cup of yogurt
1tbsp of olive oil
3tbsp of chat masala
2tbsp of garam masala( You can use tandoori masal for color. I haven't used )
5 tbsp red chili powder (you can adjust as per your spice. Spice lovers should add more spice. Marination reduces the spice)
salt to taste
Mint/Pudina and cilantro leaves paste (I used 10 -15 mint leaves)
1tbsp lemon juice


Vegetables:

1 lb Paneer
2 bell peppers
1 Zucchini
1 Onions
1 Egg plant

Preparation:

Mix all the marination ingredients.
Cut the vegetables in cubes(big pieces. If you cut too thin then vegetables will break while threading to skewers).
Put all the vegetables in the marination mixture and mix it well.
Cover and keep it in fridge overnight.
Thread the vegetables in the order of which you like to wooden skewers(You can use metal skewers too) and grill them.




Grilling:



Note: Wet the wooden skewers before threading. This helps skewers not to burn .

I used the charcoal grill .

Season with salt and pepper powder. I had these kebabs with Chili sauce.




Dear Amrutha of Chef ne Me, Priti of Indian Khana, Notyet100 of Asankhana passed me Yum Yum blog award. Thanks girls. I am really speechless.

Indranee of Mistress of Spices tagged me to for the meme. Since I have done this just 2 weeks back linking to the post if anyone wants to read the meme. meme

I am passing this award and meme to

Kalai of Samaithu Paarkalaam
Bhags of Crazy Curry
Rekha of Plantain Leaf
Raaga of Singing Chef

Enjoy the award and meme girls..........................

Dates Burfi with Nuts (Khajoor Ladoo)

Today I am going to write about a recipe which I learned from my friend and colleague Leena. This is a sweet made with Dates/Khajoor and nuts.





Information about Dates:

Dates are very nutritious. Dates are loaded with the energy you need every day – to win a marathon race or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, low in fat, cholesterol, and sodium, and contain more potassium than bananas! Very few other fruits offer this healthful combination. Dates also helps to build the body and reduces alcohol intoxication. It is usually taken raw or with milk. It is a good source of calcium and iron and sugars. More nutritious values can be found here.


Now coming to the recipe, this recipe has lots of nuts. I used almonds,walnuts, pistachios, pecans. I was surprised to know that it is very easy to make. It just took me 20 mts to make this recipe. So try this delicious and nutritious sweet.



Ingredients:

1 cup of chopped dates
1/2 cup of chopped nuts( You can use any nuts of your choice. I used almonds, pistachios, walnuts and pecans)
1tbsp of ghee




Preparation:

1. Heat a tbsp of ghee in a pan and add chopped nuts. Once the nuts turn into golden color, remove it from the pan and keep it aside.


2. In the same pan add the chopped dates on medium heat. Once the dates starts melting add the roasted nuts. (Note: Dates takes very less time to melt. )

3. Mix the nuts with melted date mixture and remove it from heat.




4. When the mixture is still warm grease your hands with ghee or oil and roll into small balls or burfi shape. I made few as laddos/balls and few as burfi.

(For burfi shape roll the mixture into rectangular shape and cut into pieces of desired size)

Sunshinemom from Tongue Ticklers returned the bear hug to me. Thanks Sunshinemom.




Once again I got the Yummy Blog award from JZ of Tasty Treats. Thanks JZ.



I am passing these two awards to

Kalai of Samaithu Paarkalaam
Bhags of Crazy Curry
Rekha of Plantain Leaf
Raaga of Singing Chef

Enjoy the awards girls.

Vankaya Menthi Karam - Eggplant Curry

I am a fan of Brinjals. My mom used to make many varieties of Brinjal curries. One of her recipe and my favorite one is Vakaya Menthi Karam. (Eggplant curry with tamarind sauce and indian spices). I love this curry because it is spicy and tangy.:)

Ingredients:

5-6 small brinjals(Can be substituted with 1 big Eggplant cut into small pieces)
1 tomato chopped
1 small lemon sized tamarind . (Soak the tamarind in small amount of water and remove the juice)
Salt to taste
1tbsp of oil.


Powder:

1tbsp of chana dal/split bengal gram
1/2tbsp of urad dal. (Black Gram beans)
1/4tsp of fenugreek seeds
1 tbsp of coriander seeds
6-7 red chilies (Adjust as per your taste)


Roast the above ingredients and make a fine powder. My mom makes this powder and stores it for 3-4 months.

Preparation:


1. Cut the brinjals in length wise.
2. Heat a pan/vessel add 1tbsp of oil . Once the oil is hot add chopped tomatoes and let it cook for 5 mts. Once the tomatoes are cooked add the cut brinjals and stir it for 5 mts.
3. Add the spice powder, salt. Cover it with a lid and cook it on medium heat. (Stir Occasionally.) If the curry is becoming too dry add very little water and mix it.
4. Once the brinjals are cooked add the tamarind juice and cook for 5 mts.

Note: If you want the curry to have more gravy add more water while cooking.

The spicy, tangy brinjal curry is ready to be served. You can serve this with hot rice or chapathis/rotis.