The end Product
This recipe is something I have tried watching a TV show on Food First – Meals on the Run by Sunita Roderigues
She had shown something with chicken, but since it is Ganesh Festival here, my husband doesn’t even want chicken at home. So I substituted chicken with the best vegetarian option – paneer.
I made my own variant in the marinade consisting of regular olive oil, herbs, salt, pepper and a sprinkle of chat masala and red pepper powder. Here is the recipe for it 🙂
Mini Veg Kebabs – Pure Bliss
Salt & Pepper
Steps towards happiness
- Cut the vegetables and paneer in cubes.
- In a bowl, mix all the ingredients for the marinade and add the vegetables
- Cover and keep it aside for 15-20 mins.
- In a small pan, drizzle some oil.
- Place the veggies and paneer on tooth picks and place in the pan.
- Move around the veggies and fry them slightly till the vegetables are cooked and the paneer is soft.
- Serve hot 🙂
This is again quick and easy to make, with almost all the ingredients available in your fridge. I think I dig the quick-and-easy recipes as I am almost greedy in case of food and never have the patience to make an elaborate recipe.
Updated with pictures 🙂
Frying in the Pan
Baby corn Bell Pepper Fry
Sunday afternoon, Deven and I already had a heavy breakfast. It was raining the entire morning. I wanted something tingling to taste. It was at this moment that I was inspired to try out this recipe that used both veggies and spices (something that I need in almost all my dishes). It turned out amazing, I hope you try it too.
It’s quite easy and we usually have all ingredients stocked at home 🙂
Preparation Time: 15-20 mins
Yellow, Red and Green Peppers 1 each
Olive Oil 1 tsp
For the sauce
Schezwan sauce 2 tbsp
Ginger Garlic Paste 1 tsp
salt to taste
Chilli flakes 2 pinches
- Mix all the ingredients for the sauce in a vessel.
- Boil babycorn and keep aside.
- Cut bell peppers in julienne (long/medium sized thin strips).
- Heat olive oil and a table spoon of butter in the pan. Let it heat well enough.
- Mix and roll the babycorn in the sauce we had made earlier and place the pieces one by one in the pan.
- Fry them nicely on each side by turning them in the pan.
- Take out the slightly crisp and brown baby corn and place them on a tissue paper to soak excess oil.
- Put the bell peppers in the pan and stir fry them quickly. Ensure that they are not cooked completely and are still firm when you take them out.
- Place the baby corn on a plate, with the bell peppers on it. You may add a dash of lemon juice to add a zest to it 🙂
Note: You may cut the babycorn in halves or as much size as you prefer. I cut them in half so that they are easy to eat 🙂
Lemme know how it turned out 🙂
Tip: Apart from the chili flakes, you may add oregano, parsley or any mixed herbs to give it a twist 🙂