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Mini Veg Kebabs

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 KebabsPure Bliss

Tomato                     1

Capsicum                 1

Onion                        1

Paneer                      1

Salt & Pepper

Olive Oil

Chat Masala

Mixed Herbs/oregano

Steps towards happiness

  1.  Cut the vegetables and paneer in cubes.
  2.  In a bowl, mix all the ingredients for the marinade and add the vegetables
  3.  Cover and keep it aside for 15-20 mins.
  4. In a small pan, drizzle some oil.
  5. Place the veggies and paneer on tooth picks and place in the pan.
  6. Move around the veggies and fry them slightly till the vegetables are cooked and the paneer is soft.
  7. 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

 

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Easy to cook – Bell Pepper and Babycorn Fry

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

Ingredients

Babycorn                                                250gms

Yellow, Red and Green Peppers    1 each

Olive Oil                                                   1 tsp

Butter                                                       10gms

For the sauce

Schezwan sauce                                    2 tbsp

Ginger Garlic Paste                              1 tsp

salt to taste

Chilli flakes                                            2 pinches

Process

  1. Mix all the ingredients for the sauce in a vessel.
  2. Boil babycorn and keep aside.
  3. Cut bell peppers in julienne (long/medium sized thin strips).
  4. Heat olive oil and a table spoon of butter in the pan. Let it heat well enough.
  5. Mix and roll the babycorn in the sauce we had made earlier and place the pieces one by one in the pan.
  6. Fry them nicely on each side by turning them in the pan.
  7. Take out the slightly crisp and brown baby corn and place them on a tissue paper to soak excess oil.
  8. 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.
  9. 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 🙂

Bon Appetit!

Tip: Apart from the chili flakes, you may add oregano, parsley or any mixed herbs to give it a twist 🙂

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Filed under Quick and Easy Recipes, Recipes