February 29, 2012

Event Announcement : Hosting Bake Fest

Vardhini's very popular Bake Fest is now being hosted all this March here - at Sizzling Tastebuds. This is one such event where baking takes centre stage, and I am delighted to be hosting this event as I love baking. For most of us, baking is therapeutic and allows us to dream away our senses as the aroma of baked goods fill our hearts and hearth. So, what are you waiting for ?? Link up all you sweet and savoury EGGLESS bakes all this March here. 

A brief synopsis of how you could send in your entries as follows:

1. Send in any recipe which has been baked / broiled.
2. Only vegetarian or vegan recipes please. Eggless bakes only please.
3. Usage of the logo is appreciated as it helps spread the word.
4. Link to Vardhini's Bake Fest announcement and this announcement is mandatory. If sending an old entry, it needs to be re-published with the links.
5. You can send in any number of new entries and a maximum of 2 old entries.

That's it folks ! Do link up your favourite baked goodies all this March !! 

February 28, 2012

Round up of MEC

Thanks to Valli for a great opportunity to host MEC - JAN edition. 20 yummy entries surely made my day, and here is the round up of the same (albeit a little late). Personally, I dont use Microwave in my cooking but it stunned me to see sooo many yummy recipes made solely with the device. In case of any entry inadvertently missed out, please let me know and I shall update the same..
Thanks to all my dear blogger friends for your wonderful entries, and a special thanks to Pradnya who sent 6 entries :) Lets get to the dinner table now lined up with these yummy entries...

1. Veena's Beans curry in microwave
 Priya's entries:
2. No Bake Nutella Covered Cornflakes Cookies
3. Milk Chocolate Clusters
4.  MW Greenpeas Yogurt Pulao

Pradnya's  entries:

5. Mug Dhokla/ Dhokla in cup

6. 30 min pizza from scratch

7. Green Peas Pulav

8. Home made vegetable stock

9. Palak Soya Gravy

10. Milagai Podi
Srivalli's entries:
11. Easy Fudge Recipe in Microwave
12. Eggless Chocolate Molten Lava Cake
13. Eggless Microwave Brownie with Nutella

14. Deeksha's  Aaloo Aur Shakarkandi ki Chaat  
Hema's  entries:
15. Dark chocolate milk shake
16.  Almond Bread Golls
17. Harini's Vegan Sweet Potato Kheer
18. Suma's  Microwave Apple Crisps

Surabhi's entries:
19. Mattar Panneer in my MSW

20. Gajar Halwa-The Ultimate Dessert

February 26, 2012

Quick Tava Pulav | Easy lunchbox recipes | Mumbai Streetfood

Tava Pulav is one of Mumbai's famous street food. For under Rs.100 ($2), you get a fabulous meal (of course, the oil and grease notwithstanding!!). Today, I have made this Tava Pulav in a quick-to-make version, which hardly takes 10 mins if you have the cooked rice on hand and the veggies chopped. Now, that's quick right ? The choice of vegetables is totally upto you. I usually add most of the seasonal veggies,taking care not to add tomatoes or any other water-based vegetables, lest it turns soggy.  

Let's get to the recipe then... Check out the fellow marathoners here

Sending this to :

Prep time : 10 mins. Cooking time : 10 mins. Serves : 2
  • Long grained rice - 1/2 cup
  • Oil - 2 TBSP
  • Onions - chopped - 1/2 cup
  • Mixed Veggies - 1 cup ( I used cauliflower / beans / carrots / spring onions)
  • Salt - to taste
  • Jeera / Cumin seeds - 1/2 tsp
  • Dhaniya powder (Coriander powder) - 1/2 TBSP
  • Pav bhaji Masala - 2 TBSP
  • Red chilli powder - 1/2 TBSP (optional - i did not add this for kiddo's lunchbox)
  • Turmeric powder - 1/2 tsp
  • Amchur powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp
  • Lemon juice & Coriander leaves - to garnish

1) Soak and cook rice till done. Fluff up the grains in a large plate and cool slightly.
2) In a large skillet (or tava), heat oil. Splutter cumin seeds.
3) Fry onions till they slightly brown.
4) Add the chopped veggies and saute. 
5) When they cook 3/4 (about 5 mins - you can also slightly sprinkle water and cook them), add salt, pav bhaji masala, red chilli powder, turrmeric, dhaniya powder , amchur and saute quickly. Take care that the veggies dont turn mushy
6) Now add the cooked rice and toss them twice or thrice till the rice mixes with the veggies
7) Turn off the stove. Finish with Lemon juice and coriander
8) Serve with baked chips or raitha. Even simple curd (yoghurt) works wonderfully well :)

February 25, 2012

Moong Sprouts Khichdi | Easy Lunchbox recipes | Quick Meals for Bachelors

Khichdi = comfort food. With the mercury soaring and me feeling all listless this week, this one pot meal – Moong Sprouts Khichdi – was not only super quick to make, but healthy and filling too. Accompanied by roasted papad and a dollop of freshly made ghee, I was good to go for the rest of the day. You may add any of the veggies to this yummy dish, and I added bell peppers, carrots, a handful of peas and onions too. 

If packing this meal for lunchboxes, add(like I did) a dash of garam masala and a cinnamon stick, and the wonderful aroma makes afternoon meals worthwhile.  For kids, you may also pack a bowl of yoghurt (curd) or raitha along with some pickle (older kids, esp) and there you have a complete meal by itself. Also, a super easy and hearty meal for Bachelors

This goes to:
My own event CFK Sprouts – hosted by Priya

Check out other Marathoners here

Prep time : 10 mins
Cook time : 10 mins
Serves : 3

  • Short grained rice – ½ cup
  • Mixed veggies – 1 cup
  • Moong Dal Sprouts – ½ cup
  • Boiled Toor Dal – 4 to 5 TBSP
  • Salt – to taste
  • Oil – 1 TBSP
  • Ghee  - 1 TBSP
  • Garam Masala powder – ½ TBSP
  • Seasoning : Cinnamon (1/2 inch stick), Cumin (1/2 tsp – optional)

1) In a pressure cooker / cooking utensil, heat oil. Add cinnamon stick , cumin and onions and fry for a minute. Then add rice and fry again for a minute. Now add veggies, cooked toor dal, salt, moong sprouts and mix well. Add 2 ½ to 3 cups of water and bring to a boil
2) Pressure cook for 2 whistles. Mix well. Add garam masala powder and ghee.
3) Mix well and serve with papad and raitha. Even plain curd works wonderfully well.

February 24, 2012

Dodyonam or Thayir Saadam | Tempered Curd Rice | Easy Lunchbox Recipes | Iyengar Recipes

Before the invasion of fast foods or ready-to-eat snacks into our kitchens, the healthiest lunchbox recipe for any self-respecting Tamilian would be Curd Rice or Thayir Saadam. Accompanied by pickle, this hearty meal made its way into thousands of people's tummies in the heat of the afternoon - for both office and school goers, and no one complained :) No tummy upsets, no reason for indigestion. The uber cool curd rice was the perfect antidote to the scorching sun, and it also made perfect sense for the probiotic bacteria from the yoghurt to soothe the tummy. How simple life was then ? Till we landed with unknown and foreign terms like lactose intolerance, nuts allergy, lacto-ovo-vegetarian !! Whew ... Wonder if our forefathers also suffered similar maladies but never had names to express.

Anyways, back to today's post. I have put together an authentic Iyengar recipe - Dodyonam (aka Curd Rice or Thayir Saadam). This is generally served at South Indian temples (esp Srivaishnava temples) as prasad, post the day's offerings to the Lord. I particularly remember S telling me, at the beginning of our married life to make "Anjaneyar Kovil Dodyonam". I am like what ?? When MIL visited us few months later, I was to learn about this one fascination S has about this semi hot, gooey concoction with simple ingredients and heavenly to taste. Of course in temples, the quantity one gets is limited and sans pickle too. But this tastes heavenly with lemon pickle & Orange Peel Gojju (both my fav!!)

Am already drooling about eating this today afternoon, while even posting this recipe :)

Sending this to:

Check my fellow Marathoners here

Prep time : 5 - 10 mins
Cook time : 15 mins
Serves : 3

  • Rice - 2 cups (cook slightly mushy)
  • Milk - 1/2 cup (I used low fat)
  • Curd / yoghurt - 2 cups
  • Salt - to taste
  • White unsalted Butter - 1/2 tsp (optional)
  • Oil - 1 tsp
Tempering : 
  • Mustard seeds, Grated ginger (1 tsp), Urad Dal (1 tsp), Channa Dal (1/2 tsp), Broken dry red chillies (4 -5), Curry leaves (few), Asafoetida / Hing - a generous pinch.
  • Coriander leaves - for garnish
1. You may use green chillies or even Molaga Vathal (dry pickled chillies) instead of red chillies 
2. Milk and butter are optional, but add to the creaminess of the dish
3. Use only short grained rice for best results.

1) Wash and cook rice till slightly mushy (4 -5 whistles - use only short grained rice)
2) Cool thoroughly and spread in a large plate (called Tambalam in Tamil). Prepare tempering and pour onto the rice
3) With your hands, mix in the tempering with salt nicely. Add yoghurt little by little and start incorporating it into the rice. You may use more or less yoghurt according to your liking
4) If not serving immediately, add the milk and butter and keep for 1 - 2 hours. 
5) Garnish with coriander leaves and serve with lime pickle !
6) If making this for an event / potluck, mix milk ahead and rerfreigerate slightly. You can also garnish with slices of green grapes or pomogranate pearls :) 

February 23, 2012

Tindora - Capsicum Rice | Easy Lunchbox recipes

Blogging Marathon (aka BM) is back and this week am presenting Easy and Tasty Lunchbox recipes using Rice as the main ingredient. Being a South Indian, my personal choice of grains, esp for main course is Rice. Of course, there are umpteen varieties of rice that can be used - Ponni / Basmati / Tukda Basmati / Ambe Mor and many more varieties. 
Today's dish can be made with just Tindora (Ivy gourd / Gherkins / Kovakkai / Thondekayi), but I had some capsciums on hand.So used them along with some chopped carrots too.This is a easy breezy rice if you have the Spice Powder (also called Vangibhath powder - mainly in Karnataka region). 
Check out the measurements to make Vangibhath powder here. With this spice powder, you can literally breeze through rice based dishes by adding any seasonal veggies and making a new variety everytime :) You can also use leftover rice for this, although I cook the rice freshly before making this. 
Serve with any papad / fryums or Raitha / Pachadi for a wholesome lunch option :)

Sending this to: 
Check out other Marathoners here
Prep time : 10 mins. Cooking time : 20 mins. Serves :2
  • Rice - 1 cup (240 ml)
  • Veggies : Tindora & Capsicum - slit lengthwise
  • Onions - 1 no (optional - I did not use)
  • Oil - 4 TBSP
  • Salt - to taste
  • Turmeric powder - 1/2 tsp
  • Vangibhath powder - 2 TBSP + 1 tsp
  • Grated jaggery - 1 tsp
  • Lemon juice - 1 tsp
  • Tempering : Mustard seeds, Hing, curry leaves, cashewnuts (or peanuts)
  • Garnish - coriander leaves.
1) Cook rice with minimal water. Spread in a large plate, drizzle a pinch of turmeric and 1 TBSP oil and fluff it lightly.
2) In a pan, heat remaining oil. Prepare tempering. Once the nuts have browned, transfer the tempering to a plate. In the pan, now add the onions. Saute well. Add the veggies, salt and cook covered with minimal water till the Tindora cooks al dente. 
3) Now add the vangibhath powder, jaggery and mix well. Add the cooked rice to this and lightly saute taking care not to break the grains.
4) Finish with coriander leaves, tempered ingredients and lemon juice. 
5) Serve hot or warm with papad and Raitha :)

February 18, 2012

Ragi Sevai | Nachni Sevaiyan | Finger Millet string hoppers | Diabetic friendly recipe

Breakfast is something that's defacto in my family - even on Sundays by 7 or am (unless we prefer Brunch on a lazy weekend). Having said that, while Idlis and Dosas do make their friendly appearance every week, today's dish is my personal favourite. 

So, what is Ragi ? Ragi is simply finger millet and has been an ancient millet. Apart from these health benefits, Ragi is also used extensively as a body coolant. Ragi flour is mixed with buttermilk and a pinch of salt, and had during summers both as a health drink as well as to cool the body. 

We like Ragi (finger millet) in most forms - Ragi Sankati (savouryflour based roundel)Ragi Rotti (flattened Indian bread) and even Ragi Besan Ladoo. Ragi Sevai (finger millet string hoppers) is the latest addition using this millet. Quite easy to make and loaded with calcium, its also completely gluten free. 

I couldn't post the step by step pictures as mornings are quite rushed to take any pictures, but surely will update the next time I make this. Meanwhile, let's hop over to the recipe. You can use store bought Ragi Sevai or make it from scratch. I have posted the recipe for the latter method.

Cuisine : South Indian
Course: Breakfast or Tiffin (light snack)

Prep time : 20 mins. Cook time : 20 mins. Serves: 2
  • Ragi flour (finger millet flour) - 1 cup
  • Rice Flour - 1/4 cup
  • Salt - to taste
  • Boiling water - 1.5 cups (adjust accordingly)
  • Oil - 2 TBSP
  • Onions - finely chopped-  1/2 cup
  • Any vegetables - 1/4 cup (I used Peas, carrots and cabbage)
  • Salt - to taste
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 2 or 3
  • Freshly grated coconut - 1 TBSP
  • Lemon juice - 1 tsp
1) Mix and sieve both the flours together in a large bowl along with salt. Add the boiling water little by little till it comes out to a glutinous mass. Mix slowly with a spoon as you pour water. Cover and rest for 3 -4 minutes till it has cooled. Then knead with oiled hands to a thickish dough. Make equal balls of this dough and cover with a wet cloth for 2 minutes
2) Slightly grease the idiyappam press / murukku press and take one portion of this and press the idiyappam mould into fine sevai. Place directly into an Idli mould. 
3) Repeat with all the flour balls and steam for 10 - 14 minutes.
4) Cool and fluff them a bit
5) In another pan, heat oil. Temper mustard, curry leaves, chillies. Add chopped onions and blanched peas, salt and sautè well till onions turn pink. Now add the fluffed up idiyappam, grated coconut and lightly saute, taking care not to break the sevai (string hoppers). 
6) Switch off the stove. Add lemon juice, coriander leaves and serve with chilled yoghurt or any Chutney! We had it with Coconut Chutney

Updating this post as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text. 

February 16, 2012

Brown Rice Vegetable Pulav | Brown Rice Pilaf | Diabetic friendly recipe

After Brown Rice Dosa, we started incorporating this wonderful and healthy wholegrain more and more into our everyday cuisine. And what better way to eat this cereal than in a wonderfully simple One Pot Meal, and so this Brown Rice Veg Pulav came about. What I liked about this dish is that its soo versatile and quick, it goes amazingly well with any Raitha / Pachadi or just plain curd. Do add in the vegetables of your choice, and vary the spice accordingly. Brown Rice also contains more fiber and less glycemic index, so its highly recommended for diabetics too :)

Only point to note with brown rice , esp for pulav is to soak it a little longer and cook with slightly less water than usual basmati rice. This may be cooked in the pressure cooker or in a large pan. Like all other Pulavs, take care to handle the cooked rice less it may break and distort the texture of the pulav. Lets get to the recipe now :) Sending this to : 

Kokila’s Lets cook – Pulao event

Indrani’s Winter Veggies Event
Gayathri’s WTML
My own event – Valentine Fest : Served with Love
Check other varieties of Pulav here and more One Pot Meals here

Prep time : 15 mins (including soaking time). Cook time : 20 mins. Serves : 3
  • Brown rice  - 1 cup (any long grained including Basmati will do)
  • Onions - 1 large - sliced thin
  • Tomatoes - 1 large - diced medium
  • Mixed vegetables - 1 1/2 cups (I used Carrots / french beans/cauliflower/ baby corn/peas)
  • Capsicum - 1/2 - sliced thin
  • Garam Masala - 1/2 tsp
  • Turmeric  - 1/2 tsp
  • Oil - 2 TBSP
  • Whole Garam Masala : 
  • Bay leaf, pepper corns (4 or 5), Shahjeera (1 tsp), Cinnamon( (1/2 inch), Cardamom(2), Cloves (2)

Masala paste:
  • Coriander seeds - 1/2 TBSP
  • Jeera / Cumin - 1 tsp
  • Grated coconut - 2 TBSP
  • Ginger garlic paste - 1 tsp
  • Salt - to taste
  • Onion - 1 medium - quartered
  • Mint / Pudina leaves - few
  • Coriander leaves - few
  • Green chillies - 1 or 2

1) Wash and soak the rice for 10 mins. Meanwhile chop all the vegetables (except tomatoes. onions and capsicum) and blanch in hot salted water for 10 mins (this is optional but I find this method greatly reduces both oil consumed as well as cooking time)
2) Make a paste of all ingredients under "Masala Paste" using minimal water.
3) In a pressure cooker / open pan, heat oil. Add the whole Garam Masala. When they slightly brown, add the sliced onions, capsicum, tomatoes, salt and stir well. Then add the ground paste and fry till the oil separates.
4) Now add the soaked (and drained) rice and fry for 2 - 3 mins. Add the blanched veggies and ensure the masala is coated all over. Adjust salt. Add garam masala, turmeric powder and mix well
5) Add 2 cups of boiling water and pressure cook for 2 whistles (if using an open pan, cook till the rice is cooked)
6) Fluff up the rice a bit, ensuring the grains don't break
7) Serve hot with any raitha or curd / yoghurt for a yummy meal. 

February 15, 2012

Choco Ginger Almond Fudge

As soon as I announced Magic Mingle # 2, I was also excited to try out new varieties using the commonplace ingredients - Ginger & Almond. And started to bookmark some exciting recipes too. But as luck would have it. I kept running out of the key ingredients - it was like almonds and ginger were playing hide and seek. 
When I had both of them, I ran out of flour. With the last 10 days been super hectic, this is almost a post that didnt happen. Till this morning, that is. When i dragged myself to the grocers and ensured I bought all the ingredients, my little one back from her sports Day squealed for some chocolatey dish :) 
Well, I melted in by her (rare) endearing requests and what turned out was this yummilicious Low fat Choco Ginger-Almond Fudge. We could barely wait for it to set in the refrigerator, and there was a third disaster waiting in the wings..... my camera ran out of batteries..... :(  
Not to be daunted (after all I had a deadline to meet - with today being the last day of MM #2), I quickly used my P &S camera (dusting it from a forgotten cupboard) and although the light was quickly running out, I managed a few clicks, of the remaining few fudge pieces. I am not a chocolate person as mentioned in my previous posts on Chocolate cake. But this mild sweet fudge was truly divine and am glad I made this :) Off to the recipe :)

This is a super quick and easy to make delight for both kids and parents alike :) And is one yummy delight for kids' birthday parties too ... I am yet to see few kids not liking chocolate, especially on a birthday party ! 

Prep time : 10 mins. Cook time : 10 mins. Makes : 16 medium sized pieces. 
Keeps for a week, max - under refrigeration

  • Almonds- 1/2 cup
  • Ginger Powder - 1 tsp
  • Pistachio - 3 TBSP
  • Cashew - 10 nos
  • Milk Powder - 1/3 cup (this was mildly sweet - used Nestle brand)
  • Sugar - 1/4 cup
  • Dark Cooking Chocolate - grated - 4 TBSP
  • Butter - 3 TBSP
  • Cardamom - 1 or 2
  • Milk - 1/4 cup (I used low fat)
  • Chocolate Chips (mildly sweet) - 2 tsp

1) Melt chocolate and half of the butter over a double boiler (or microwave till melted)
2) Slightly roast almonds and the other nuts and coarsely powder them. Reserve few whole almonds for garnish (sliced).
3) Powder the sugar and cardamom together
4) In a non stick pan, add the rest of the butter, powdered nuts, sugar, ginger powder, milk powder and milk well on a very low flame.
5) Slowly add the milk and the melted chocolate and mix well. Tip in a little more ghee / butter if required and keep stirring on a low flame till it starts leaving the pan. Add in the choco chips at this stage
6) Lightly grease a flat plate and line butter paper over it. As soon as the fudge begins to thicken (about 3 mins), pour into the lined plate. Spread the fudge immediately with a flat ladle and event the edges. Cool for 10 mins. 
7) Mark equal sized pieces with a pizza cutter. Chill in the refrigerator for 2 - 4 hours. Cut and serve.

Sending this to:

February 14, 2012

Vegetarian Shaslik, and an ode to this wonderful dish | With love from a wonderful friend, Priya | Guest Post Series # 7

Love, they say comes in many forms - parents / spouse / kids / relatives. And the most precious of them all - friends. And what better way to celebrate Valentine's day than with the love and warmth from a dear friend - Priya Sreeram - who has kindly consented to do this guest post for us today :) I have never met Priya (or for that matter any of my blogger friends) face to face till date ! But her warmth and support is something I shall always cherish. The kick one gets from a virtual community out there goes beyond sharing recipes and visiting each others' posts. It ranges from virtual baby showers to wishing them on wedding anniversaries and birthdays to enquiring about their health in case of ill health. Which I believe strengthens a person's social circle so very much. And so, Priya today has poured in all her love to a lipsmacking Vegetarian Shaslik, and allow me to present her recipe in her own words from here on.... Thanks to Priya once more for sharing this with us...


It's a pleasure when a blogger pals ask me to invade their space by sharing my thoughts & recipe ! This peps me into action, revs up my heart(h), after all, it is just not another post where I can go and edit/update anytime :)
All these and much more were in my heart & mind When I accepted a request for a guest post from Kalyani @ Sizzling Tastebuds. While I spent a few sleepless nights thinking about the dish that would best justify the request, it also put me on a soul-searching trip. As I penned the introduction section , I couldn't help peeping in to my past posts to search for words that best describes me, my journey from a home cook to a food writer !
I started cooking roughly 10 years back and was a disastrous cook! Tales of burnt cabbage and blackened rice are regaled every once in a while, by my hubby of course, with gusto and is an immense source of amusement on those boring nights :D
While cooking was more for necessity than out of choice, the passion element trickled in only later. The love shown by hubby and kids after eating a good meal made me enjoy the hearth time. Chronicling my culinary adventures started roughly 18 months back more as a distraction while trying to face some very turbulent storms on our personal life and soon I began appreciating the finer nuances of cooking and also ventured in to baking (the hitherto unexplored arena).
As I started penning my hearth time in to words, I realised how important it is to cook with love - for a dish to shine it is not just the ingredients, however expensive they may be, that matters but L.O.V.E . It not only makes the wold go round but can turn a dish from downright simple to stunningly Gourmet !
Before I hop on to the recipe, a huge shout-out to Kalyani - warm & friendly, a lovely cook, passionate foodie and above all a dedicated blogger. Thank you lovely lady for giving me this wonderful opportunity to reflect & pore my heart out !
Now to the Recipe
A vegetarian twist to many of the non-vegetarian dishes is something that my hearth sees a lot. This not only creates a taste that suits our palate but also brings a different, albeit zesty touch to the dish.For instance the shashlik which is usually with meat went all cheesy,veggie and mushroomy and underwent a twist in our kitchen last sunday.
Shashlik or Shashlyk literally means skewing marinated pieces of meat (lamb/pork/beef) or alternating the meat with veggies or any other choices and grilling/roasting them over charcoal, wood or a barbecue.
For the marinade I played with the spices in my pantry and what resulted was a tasty medley of Indo-Chinese & Mediterranean flavours in it. The core ingredients then soaked up this finger-licking juice for a few hours while remaining refrigerated. Later they were threaded to skewers and grilled for the smoky-charred hue.
In the meanwhile, a spicy arrabbiata sauce with tomatoes, garlic & dried basil was prepared, to give the dish a fine resounding punch. This sauce was a perfect companion to the steaming buttered rice.
Doesn't that sound wonderful ? and yes it matched its taste as well as its looks! Hop in to the recipe section and see if you can give your own twist to the dish.
The Star Ingredients
  1. Cottage Cheese - 400 grams - cut in to chunky rectangles
  2. Bell Pepper (Green) - 1 large - cored and cubed
  3. Pineapple - 1 small - cubed in to chunky pieces
  4. Button Mushrooms - a few - washed thoroughly and halved (depending on the size)
  5. Onion - 1 large - peeled and cubed
For the marinade (Do taste the marinade to adjust the spices as your taste buds dictate)
  1. Apple Cider Vinegar - 10 to12 tbsp
  2. Texan Barbecue Sauce - 3 to 4 tbsp - or to taste
  3. Tobasco Sauce - 1 tbsp - to taste
  4. Dark Soy Sauce - 1 tbsp
  5. Dates Syrup - 1 tbsp
  6. Fennel Seeds - 1 tsp
  7. Dry Mango Powder - 1 tsp
  8. Dry Ginger Powder- 1/2 tsp
  9. Red Chilli Powder - 2 tsp
  10. Salt - to taste
  11. Pepper Powder - 1/2 tsp
  12. Ginger & Garlic Paste - 1 tbsp each
  13. Coriander - a few sprigs - finely chopped
  14. Mint - few leaves - finely chopped
  15. Lemon Juice - 1 tbsp
  16. Dried Rosemary,Chives,Oregano, Basil - 1/2 tsp of each- to taste
For the Sauce (Arrabbiata)
  1. Tomato - 4 small sized - chopped
  2. Tomato Ketchup - a liberal squeeze or two (I used Kissan)
  3. Garlic - 4 pods - chopped
  4. Dried Basil Leaves -  1 tbsp (you can use fresh leaves if available)
  5. Salt - to taste
  6. Pepper - to taste
  7. Olive Oil
  8. Water - a cup
For the Buttered Rice
  1. Cooked Rice - 1 cup
  2. Salted Butter- 1 1/2 tbsp
Here's How :-
Keep the veggies, cheese,mushroom & pineapple cubed and ready to mingle with the marinade. In a bowl mix all the ingredients for the marinade and set aside. Mix the sliced chunky ingredients into the marinade and refrigerate it for 2-4 hours. Refrigeration allows the pieces to absorb the juices completely.
(Picture follows)
In the meanwhile prepare the sauce as follows-- In a pan add a splash of olive oil and saute the chopped garlic for some time. Add the tomatoes and let it cook till it starts turning mushy. Then tip in the tomato ketchup and the dried basil and give it a swirl. Drop in a cup of water and season the mix with salt and pepper. Let it simmer till it attains the desired consistency.
(Picture follows)
Once the chunks of veggies and cheese are marinated- thread them along a skewer and roast/grill them in a barbecue or oven till it is charred.
I placed the skewer rods on the barbecue grill and grilled them @ 240 C. Every once in a while, I basted the skewers with the left over marinade. Grill till it turns charred & smoky.
In a small skillet add butter and as it browns toss in the cooked rice.
Time to plate-up - Spread the buttered rice on a plate and place the skewer on it. Pour in the sauce generously and  tuck-in immediately when hot.
You can serve the shashlik as a cocktail snack or appetizer too!
Enjoy !!
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