Thursday, January 28, 2016



Today's dish is a starter which comes out to be visually quite appealing when served on skewers.

The major advantage I saw in this was that it was much more healthy since no oil at all is used in its preparation. For a more healthy version, you can use Low Fat Curds though I have used the regular dahi (curds).

It is important that the vegetables are well marinated to get the best out of this dish, adapted from a recipe by renowned cookery expert, Tarla Dalal.

  • Baby Corn, 1/2 cup, 
  • Capsicum, 1/2 cup
  • Paneer, 1/2 cup
  • Tomatoes, 1/2 cup
  • Onion, 1/2 cup
For The Marinade
  • Curds, 3/4 cup
  • Ginger Paste, 1/2 tsp
  • Garlic paste, 1 tsp
  • Kasuri Methi, (Dried Fenugreek Leaves), roasted and crushed, 1/2 tsp
  • Carom Seeds, (Ajwain), roasted and crushed, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Besan, (Bengal Gram Flour), 1/2 tsp
  • Salt, to taste 


Blanch the babycorn and cut into 1/2 inch pieces
Wash, de-seed and cut the capsicum into cubes
Wash, de-seed and cut the tomatoes into cubes
Peel and cut the onion into cubes
Cut the paneer into cubes
In a large bowl, whisk the curds and to this add all the ingredients mentioned for the marinade and mix well
Add the babycorn, and the cubed capsicum, paneer, tomato, and onion.
Mix well and refrigerate to marinate for at least half an hour
Heat a non-stick pan and without adding any oil, dry roast the marinated vegetables on medium flame for 10 minutes or till they change colour
Remove from the pan and when it is cool enough to handle, on each skewer or toothpick, pierce a piece each of babycorn, capsicum, paneer, tomato, and onion
Repeat this process with the remaining vegetables to make more skewers
Serve hot

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