A quick and appetizing Lebanese sauce that you can serve atop a salad, or as a dip with breads and starters . Chilli pepper is the main ingredient of the Shatta and gives it a nice fiery character, which is intensified by the pungency of garlic and herbs. Shatta is really easy to make – all you need to do is blend the ingredients together in the given order. You can make a batch of this sauce, and store it in the refrigerator for using when required. Try other recipes like the Baba Ganoush and the Garlicky Hummus .

veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with 44 amazing images. veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller is an interesting Indian starter which attracts many due to its appealing shape and texture. Learn how to make Indian veg seekh kabab without tandoor. To make veg seekh kebab, in a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute. Add carrot, add capsicum and sauté on a medium flame for sauté for 2 minutes. Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute. Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, cornflour and salt. Mix well. Combine and form a dough and place it on the sides of the plate. Now give smoke of live charcoal for 2 3 mins and cover the bowl and keep aside for 3 minutes. Mix the dough well, make 8 equal portions and make kebabs using skewers. Now heat a grill pan with oil. Heat oil and fry the kebabs while turning form all the side till golden brown. Serve immediately with green chutney and tomato ketchup. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Traditionally seekh kebabs are made with minced meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Today seekh kebabs are no longer limited to the non-vegetarians menu. Try our recipe of veg seekh kebab in griller. Made with veggies like grated boiled potatoes, carrots and green capsicum along with the addition of paneer and cheese, this mouth-watering Indian veg seekh kabab without tandoor will leave every one licking their fingertips. Since most of us do not have a tandoor available at home this recipe uses the grill or a charcoal barbeque to cook the kababs. While the bread crumbs and cornflour help in binding the kababs perfectly, it is the addition of fried onions which gives a finishing touch of flavour to these seekh kabab without oven. Enjoy these kebabs with fresh green chutney. Tips to make veg seekh kebab. 1. Make sure batter should not be too soft otherwise the kebabs will break while frying. 2. Soak wooden skewers in a glass of water. 3. You can also add vegetables of your choice such as sweet corns and French beans. 4. Make sure mixture should not be too soft otherwise the kebabs will break while frying. Enjoy veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with step by step photos.

Rice noodles and green vegetables in a fiery red curry sauce!

In the past decade or so, several ingredients that were once unheard of in India started becoming easily available in supermarkets and specialty/ gourmet food stores. Pecan nuts is one such. Loaded with mono-unsaturated fats such as oleic acid along with phenolic antioxidants that helps reduce the risk of heart disease, this nut is a good one to include in your diet – and this yummy salad is a great way to do it. The Baby Spinach, Apple and Pecan Salad is an energetic bowlful bursting with flavour. This crunchy salad combines apples and spinach with crunchy pecans and a unique sweet and salty dressing. It is a treasure-chest loaded with vitamins and minerals such as manganese, potassium, calcium , iron , magnesium , Zinc , and selenium, which offer wonderful health benefits. Definitely a must-try! Also have a go at other salads like the Apple Almond and Celery Salad with Honey Mustard Dressing or Masoor, Beets, Zucchini , Peppers Lunch Salad .

A simple and delicious recipe.

Soothing and sumptuous! This Spinach and Baby Corn Soup has a pleasant colour and a rich texture, derived not only from the interplay of spinach and baby corn but also through the addition of milk. Onions, sautéed in butter along with the other ingredients, works well with the nutty taste of spinach and the subtle flavour of baby corn, resulting in a true treat for your palate. As far as possible use freshly milled pepper to garnish your soups and salads, to get the best flavour and aroma.

This is a very versatile recipe - the baskets make a great addition to many desserts.

A colourful thai style preparation, the noodles here are cooked with coconut cream and fresh vegetables.

This innovative version of the traditional Dauphnoise potatoes is sure to win you the compliments of even expert food connoisseurs!

Let your imagination run wild as you select a sweet fruit like muskmelon and blend it with common flavourings like salt, pepper, coriander and cumin seeds to make this creamy salad dressing, that's sure enliven your meal.

Raw banana wafers flavoured with crushed pepper are simply delicious. To get crisp wafers you have to slice the raw banana very thin. You may add a mixture of chaat masala and red chilli powder to make masala banana wafers.

An interesting, ethnic recipe, the peanut and coconut flavours in this combine to give it a pucca oriental touch! wonton wrappers are not easily available in the market. So samosa pattis can be used instead.

Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

A zesty and healthy topping of low-fat paneer and colourful vegetables makes this a scrumptious starter. Only 60 calories per sandwich, this is a nourishing starter to begin a healthy fare.