Amitabha's Kitchen Chronicles

Paneer Dhaniya Kabab At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime. Ingredients Paneer cut into 1 inch cubes 500 grams Hung Curd 2 tablespoons Coriander seeds 1 tablespoons Cumin seeds 1 teaspoon Ginger 1 inch Garlic 3-4 cloves Fresh coriander leaves roughly chopped 1 cup Green chillies 2 Salt to taste Lemon 1 Extra virgin olive oil 5 tablespoons Cherry tomatoes - a few Onion cut into small square pieces Red, yellow &...

With so many of our close friends being vegetarian, we are often at our wits end to make something new and healthy. And our penchant to entertain friends makes it more challenging. During a recent lunch gathering, I was searching for recipes for making veg kababs. While they are in abundance, none was at the level of interesting and healthy!! Hence, devised a different and untried process and here it is. Ingredients: Chhana (Home made Paneer – the crushed, normal form) - from 1 lit of milk Grated carrots - 2 Finely chopped beans - a bunch Green peas - a cup Finely sliced onions - 1 large size Chopped Capsicum - 2 Fresh Coriander leaves - a bunch Green chillies chopped - 2/3 Any other veggies you like to use! 3 – 4 Slices of Bread Salt to taste (preferably black) Roasted Cumin powder - 1.5 tsp Roasted Coriander powder - 1 tsp Chat Masala (in place of the roasted cumin and coriander powder) Amchur (Dry Mango Powder) - 1 tsp Process: The mix: Take all the...