Tandoor

The tandoor continues. If you are wondering where was I for the last 4 days, well, I was not well. But I am back to my tandoor and the vegetarians are going to be much pleased with the recipes today. Everyone seems to have this notion that there is not much choice for the vegetarians as far as tandoor is concerned. But you are in for a pleasant surprise. I made two tandoori dished on Sunday. One,‘Tandoori Panneer- Sabzi Tikke’ with a twist and, second, Hari Bhari Seenkh.

One of the essential ingredients of marination is Dahi or yougurt.It has a history which goes long back. It originated in India and travelled with the gypsies to the West. Yogurt is instrumental in making cheese and butter and the whey gives us the buttermilk. In India dahi used as a meat tenderizer. No Indian kitchen is complete without yogurt. It is eaten with brown sugar or salt and dried mint or made into lassi, a refreshing cool drink. It is one of the most nutritious food and Ayurveda talks a lot about yogurt. It is high in Vitamin B and is good for ulcers, allergies and even arthritis. It is beneficial in chronic fever, dizziness, weak-mindedness, tuberculosis, anemia, when the body elements decrease, fatigue and tiredness, leprosy, piles and complaints of the urinary organs.
To make yogurt at home you should have a starter,’jaman’ -at least a couple of tsps of good quality yogurt.
The milk should be boiled and brought at room temperature before you mix the starter. Wrap it in some thick cotton or woolen cloth and leave it overnight. By morning you should have thick, well set dahi. And now, the recipes.

Paneer Sabzi Tikke

You will need,

450 gms or 1 pound paneer
100 gms dahi
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp tandoori masla
1 tsp mirch powder
1 tsp kasoori methi (dry methi leaves)
2 tbsp almond paste
1 tsp pistachio paste (optional)
25-30 bamboo skewers soaked in water

Except for paneer mix all other ingredients to make a thick paste. Now add paneer cubes and cover. Keep for at least two hours.

For sabzi you will need,

2 zucchinis
2 green peppers (Capsicums)
2 orange peppers
2 yellow peppers
2 tbsp lemon juice
2 tbsp orange juice
1 tsp orange rind
2 tsps garam masala
2 tsps sambhar powder
1 tbsp oil
1 tsp ginger garlic paste
1 tsp mustard powder

Cut all vegetables in 2”cubes. In a bowl put zucchini, 1 tbsp lemon juice oil, mustard powder, garam masala and zucchini. In another bowl, mix all other ingredients. Keep aside for an hour.

Take the skewers out of water and drain. Now put one zucchini piece, one green pepper, orange pepper and paneer on a skewer. Repeat till 3 pieces of paneer on a skewer. Grill them on medium heat4 minutes each side. Serve with yogurt- mint chutney.
The idea behind separate marinades is to have different flavours in the dish.

Hari Bhari Seenkh

You will need,

5 Medium potatoes
1 bunch spinach leaves boiled, drained and minced
1 tbsp kasoori methi1 tsp ginger paste
1 tsp garlic paste
4 Green chilies minced
2 tbsp green coriander minced
1 tsp Amchur (raw mango powder)
½ cup breadcrumbs
1 tsp butter
Salt to taste

Boil the potatoes with skin. Cool, peel and mash the potatoes. Mix all other ingredients to form dough. Oil and wipe the skewers. Form cigar shaped kebabs and press the skewer in to it. Apply a gentle pressure to give it a good shape. Baste with butter and put them on grill and cook till golden brown. Garnish with onion rings and serve.

So who said vegetarians cannot enjoy tandoori dishes. More tandoori recipes next time.

Bon Appétit