Cauliflower/Gobhi Tikka

Ingredients

1. 1 kg of cauliflower florets

2. ½ cup of hung curd

3. Salt and Red chili powder to taste

4. ½ tsp of cumin/jeera powder

5. ½ tsp of coriander/dhaniya powder

6. 2 tbsp of oil

7. ½ tsp of turmeric powder

8. ½ tsp of pomegranate/anardana powder

9. ½ tsp of mango/amchoor powder

Directions

1. In a mixing bowl add curd, oil and spices

2. Wash the florets and marinate them for at least 2-4 hours

3. Preheat the oven at 400 F or you can do this on grill

4. Take the skewers and dip into warm water for 10 minutes, by this way you will not burn the skewers. It’s fine if you are using iron skewers.

5. Put at least 3-4 florets in each skewer and bake them or grill them till they are golden brown.

6. Serve them hot with mango chutney or cucumber raita and pickled onions.

-Chitra

Roasted curry Brussels sprouts and Potato

Ingredients

1. ½ kg of Brussels sprouts

2. 2 red potatoes

3. 1 tsp of roasted cumin seeds

4. Salt and Red chili powder to taste

5. ½ tsp of turmeric powder

6. 2 tbsp canola Oil

7. 2 tbsp of fresh chopped parsley

8. 2 tbsp of lime juice

Directions

1. Preheat the oven at 400 F.

2. Cut the sprouts in quarter and potatoes also in almost same size as sprouts.

3. In a mixing bowl add oil, spices and toss it well.

4. Now add Sprouts and potatoes to it and toss so that they are covered with spices.

5. In a roasting pan add them and roast them for 30 minutes or till they are golden brown.

6. Serve hot and garnish with chopped parsley and lime juice.

-Chitra

Fried Cabbage

Ingredients

1. 1 Cabbage

2. 2 onions

3. 2 cloves of garlic

4. Salt and Red chili powder to taste

5. 1/2 tsp of turmeric powder

6. 2 green chilies

7. Oil

Directions

1. In a non stick pan add oil.

2. Heat it on medium and garlic add onions stir fry them.

3. Add cabbage and sauté it till little brown edges.

4. Now you can add salt, pepper and turmeric powder.

5. Toss the spices and put the green chilies and cook the cabbage with covered lid slowly for 10 minutes.

6. Serve with hot chapatti or as a side dish with any kind of protein.

-Chitra

Tip of the Day

When you are making potato cutlets add bread crumbs if your mixture is little wet.

When they are ready, keep them in refrigerator for 15-30 minutes before frying them, in this way they will not break apart.

- Chitra

Grilled Thai Chicken over Brown Rice Medley and Rosemary Roasted Vegetables

 
Ingredients

Grilled Thai Chicken
1. 1 chicken breast halved
2. 1 tsp of peanut butter
3. 1 tbsp of soy sauce
4. 2 tsp of red hot sauce
5. 1 tbsp of vegetable oil
6. 1 tsp of grilled seasoning
7. 1 tsp of red pepper flakes
Rosemary Roasted Vegetables
1. 1 Zucchini
2. 1 yellow squash
3. 2 big red potato
4. 2 cups of diced yellow, red and orange bell pepper
5. 2 tbsp of fresh rosemary
6. 3 cloves of garlic
7. Salt and pepper to taste
8. 1 tsp of grilled seasoning
9. 2 tbsp of olive oil
Brown Rice Medley
1. ½ cup of brown rice medley
2. 1 tbsp of olive oil
3. ¾ cup of yellow and red bell pepper
4. Salt to taste


Directions

Grilled Thai Chicken
1. In a mixing bowl add all ingredients except chicken and whisk it well.
2. After washing your chicken, pat it dry.
3. Now poke chicken and put the chicken in zip lock bag or marinating bowl/tray. Pour the marinating mixture over the chicken.
4. Shake it well and let it sit for at least 2-4 hours.
5. Heat the grilled pan and grilled the chicken till golden brown on each side. Do not flip in between otherwise the meat will tear.
6. Whenever it is ready cool down before cutting into slices so that juices can run over and chicken will remain moist.
Rosemary Roasted Vegetables
1. Dice all the vegetables in bite size pieces, not to small as they need to be roasted.
2. Preheat the oven at 400 F.
3. Mix all ingredients with garlic cloves and chopped rosemary, salt and pepper, grilled seasoning, olive oil.
4. In a roasting pan add these vegetables and roast them until golden brown.
Brown Rice Medley
1. In rice cooker add 1 tbsp of olive oil and add those vegetables.
2. Now add rice and roast them for 2 minutes before adding water.
3. Then add 1 cup of water and salt to taste to cook the rice.
For serving the whole dish make a bed of rice and lay the grilled chicken slices on top. On the side serve roasted vegetables.
-Chitra