Vegetable Kebabs

1 large florets of broccoli
1 large florets of cauliflower
16 button mushrooms, wiped clean
2 large red onions, each cut into 8 wedges
2 green peppers, destemmed, deseeded, and cut into 16 pieces
2 orange or yellow peppers, destemmed, deseeded, and cut into 16 pieces
2 red peppers, destemmed, deseeded, and cut into 16 pieces
1 eggplant, destemmed and cut into 1-inch cubes
1 cup of your favorite Marinade
8 bamboo skewers
 

Fill a pot with water and bring it to a boil. Add broccoli and cook 1-2 minutes or until it turns bright green. Remove the broccoli with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water and allow to dry on a towel. Repeat the same process with the cauliflower. Thread the vegetables onto the skewers in the following order: 1 button mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge of red onion, and end with 1 button mushroom. Repeat the same procedure for the remaining skewers. Place the skewers in a large casserole dish, pour the marinade over the top of the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place in the refrigerator, and allow to marinate for 1 hour. Place the skewers on a hot grill, turn them over often, and cook until lightly charred on all sides, approximately 10 minutes total cooking time. Transfer the kabobs to a large platter and serve.


Crispy Chilli Cauliflower

 Cauliflower - 1 No. cut into florets
 Uncooked Rice - 1 cup
 Dry Red Chillies - 5-6 Nos.
 Asafoetida - 1/2 Spoon
 Salt
 Oil for Deep Frying
 Curry leaves- 10-12 Nos.

Soak the uncooked Rice for an Hour. Wash the cauliflower florets and dry well.
Grind the rice along with the red chillies and asafoetida to a batter of slightly granular consistency.Add salt to taste and mix well.Dip the florets in the rice batter and deep fry in hot oil turning over the florets from time to time.Garnish with fried curry leaves and serve as a starter. Fry on a slower flame once you have put in the florets in the oil.
 
Green Peas Kachori

 1 cup flour (maida),
 1/2 cup wheat flour (atta),
 1 tbsp oil,
 1/2 cup green peas
 1" ginger-paste
 1 tbsp. aniseeds paste (saunf in hindi),
 4 green chilies paste,
 oil,
 salt to taste

Heat oil in a pan, add the ginger paste, chilli paste and the aniseed paste. Fry this mixture for 2 mins, the add the green peas and salt. Cook this for 5 mins then allow it to cool. Next, you grind this peas mixture in a blender. Mix together the flours, oil and salt adding water till you form a smooth dough. Take a small ball of dough and roll it out, place little filling in the centre and close to form a pouch. Roll this out and fry like pooris or like parathas.


Tropical Mango and Macademia Salsa with Tomatoes and Lime

4 tomatoes
1/4-1/2 fresh mild chilli
 1-2 scallions
 2 tbsps mint
 1 tbsp coriander (cilantro)
 Juice of 1 lime
 3 tbsps olive oil
 3oz macademia nuts
 1 ripe mango
 pinch of sugar
 salt, pepper, cayenne papper to taste

Dice the tomatoes and chilli, chop the mint, coriander and scallions.Peel and dice the mango. Coarsely chop the macademia nuts, then toast them lightly in an ungreased frying pan.Combine the tomatoes with the chilli, onion, mint, coriander, lime juice and olive oil.Add the macademia nuts, then the mango.Season with the sugar, salt, pepper and cayenne pepper to taste

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