Tandoori Style Vegetable Kebab

 
 

Serves 6 - 8

Procedure

To make the Marinade:

  1. Mix together the yogurt, the spices, and the salt.

To make the Kebabs:

  1. Marinate the vegetables, and keep them aside for 30 minutes.

  2. Thread the marinated vegetables onto skewers. Brush the vegetables with the mustard oil.

  3. Grill the kebabs over medium heat for 10-12 minutes, turning occasionally.

  4. Serve hot with a side of yogurt, a squeeze of lemon, and cumin dressing, if desired.

Ingredients

1 medium pineapple, cubed

2 onions, quartered 

3 bell pepper, cut into chunks 

Marinade:

1 cup greek yogurt

1 tsp. red chili powder

1/2 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt

2 tbsp. mustard oil 

1/2 lemon



Peach Cobbler

 
 

Serves 8 - 10

Procedure

  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.

  2. For the filling: Mix all of the filling ingredients together in a large bowl, then take a heavy-bottomed pan and cook the filling for about 10 minutes until the fruit is almost half-cooked. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

  1. Biscuit Topping:

    1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more tbsp. of buttermilk.

    2. Take handfuls of dough and gently flatten them out. Place the dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.

    3. Brush the top of the biscuit dough with egg wash, then sprinkle with Garam Masala-sugar, if using.

    4. Bake for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping, and if it comes out clean, it’s done.

    5. Remove the cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

    6. Cover and store leftovers in the refrigerator for up to 5 days.

Ingredients

Peach Filling:

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)

1/4 cup packed light or dark brown sugar

1 tbsp. cornstarch

1 tbsp. lemon juice

1 tsp. pure vanilla extract

2 tsp. of Garam Masala

1/8 tsp. ground ginger

1/8 tsp. salt

Biscuit Topping:

2 cups all-purpose flour(spooned & leveled)

1/2 cup granulated sugar

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup (8 tbsp.) unsalted butter, cold and cubed

1/2 cup buttermilk, cold*

egg wash: 1 large egg beaten with 1 tbsp. milk or buttermilk

Optional: 2 tbsp. granulated sugar mixed with 1/2 tsp. ground cinnamon


Korean Baked Chicken Lollipops

 
 

Serves 10

Procedure

  1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)

  2. Put the chicken in a large bowl and add the sauce, reserving 1/3 cup worth of sauce for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.

  3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.

  4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).

  5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.

  6. Garnish with some sesame seeds and/or green onion (optional). Serve.

Ingredients

1kg (2.2 pounds) chicken lollipops

1 lemon, juiced

1 tbsp ginger garlic paste

1/4 tsp fine sea salt

1/4 tsp ground black pepper

1/2 Tbsp dried rosemary leaves

(Optional) toasted sesame seeds, to garnish

(Optional) green onions, thinly sliced, to garnish

MARINADE (MIX THESE TOGETHER IN A BOWL)

1.5 Tbsp Korean chili flakes (Gochugaru)

3 Tbsp Korean chili paste (Gochujang)

2 Tbsp brown sugar

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp tonkatsu sauce

1 Tbsp rice wine 

1 tsp minced garlic

1 to 2 bird’s eye chili, seeded and minced