Veggie Feast

Ingredients:

• For marinating: 1 teacup fresh curds
• 3 tsp tandoori powder
• 1 1/2 tsp ginger-garlic paste
• Few drops red colouring (optional)
• Salt to taste
• Other ingredients:
• 100 gms paneer
• 2 capsicums
• 2 tomatoes
• 2 onions

Preparation :

Tie the curds in a cloth, hang and allow to drain for an hour. Add the masala, paste, colouring and salt and mix well.

Cut the paneer into squares and the capsicum into pieces. Cut the tomatoes and onions in thick circles. Pour the marinade on top of the paneer, capsicum and onion pieces and keep for 20 minutes. Serve with chaat masala.

Moroccan Spiced Lamb Kebabs

Ingredients

• 900g boned shoulder or leg of lamb
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tbsp paprika
• 1 garlic clove, crushed
• 1 small red onion
• 1 small lemon
• salt and freshly ground black pepper
• 4 x 30cm/12in flat metal skewers

Method

1. Trim excess fat off the lamb and then cut it into roughly 5cm chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, and some seasoning and mix together well. Cover and leave to marinate at room temperature for two hours or overnight in the fridge.

2. Peel the onion, leaving the root end in tact and then cut it into 8 wedges.

3. Thread the lamb, lemon and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still pink in the centre. Tastes great with couscous.

Grilled Shrimp

• 1 pound shrimp, de-veined with skin
• 2 1/2 tsp red chilli powder
• 1 1/2 tsp pepper powder
• 4 tsp garlic paste
• 1 tsp salt
• 5 tbsp lime juice
• 5 to 6 wooden skewers
• 4 tsp butter to baste
• 1/4th cup chopped cilantro leaves

Method

1. De-vein the shrimp, do not remove the skins. Soak the wooden skewers for 20 minutes in warm water.

2. Mix the marinade ingredients. Rub this on the shrimp and let it marinate for an hour. Skewer the shrimp.

3. Grill on a high flame for 6-8minutes. Baste with butter in between.

4. Garnish with a dash lemon juice and cilantro leaves. Can serve hot with mint chutney.

Murgh Malai Tikka

• 4 boneless chicken thighs or breasts cubed

For the marinade

• 4 tbsp yogurt
• 2 tbsp heavy cream
• 3 tsp ginger paste
• 3 tsp garlic paste
• 1/4th cup cilantro or coriander leaves
• Salt to taste
• 3 tbsp butter

Method

1. Blend all the marinade ingredients in a blender at high speed.

2. Marinate the cubed chicken for 20 minutes (or an hour if you have more time).

3. Skewer the chicken. Grill for 20-25 minutes. Basting with butter in between.

Note: You can also bake the chicken in an oven for 20-minutes. Then saute it in butter in a hot pan for a few minutes. Serve with mint chutney.