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


Chocolate Zucchini Bread

 
 

Serves 6 - 8

Procedure

  1. Preheat the oven to 350°F. Grease a 10”x5” (1 ½ lb) loaf pan. Line it with a piece of parchment paper, allowing the paper to hang over the pan. Whisk the flour, cinnamon, baking soda, and salt together in a mixing bowl. Set aside.

  2. Beat the eggs in a separate large mixing bowl. Whisk in the granulated and brown sugars until well incorporated. Add the Greek yogurt and vanilla. Slowly drizzle in the melted butter, whisking to combine. Mix in the dry ingredients until smooth.

  3. Place the shredded zucchini in the center of a kitchen towel. Ring out the excess water into the sink (as much as you can). Fold the zucchini and chocolate into the batter. Pour the batter into the prepared loaf pan.

  4. Bake the zucchini bread uncovered on the middle rack in the oven for 55-60 minutes, or until cooked through. Let cool for 30 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 15 minutes or so.

  5. Use a serrated knife to slice the bread into thick slices. Serve warm or at room temperature with softened salted butter slathered over top.

Optional: For the oat streusel, add the oats, all-purpose flour, brown sugar, Garam Masala, and salt to a small bowl. Toss to combine. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs. Top the batter with the streusel.

Ingredients

1 ⅓ cups all-purpose flour

2 tsp. Garam Masala

1 tsp. baking soda

1 tsp. kosher salt

2 eggs

½ cup granulated sugar

½ cup brown sugar

½ cup Greek yogurt

1 tsp. pure vanilla extract

¼ lb. unsalted butter, melted

¾ lb. shredded zucchini (approximately 2 cups)

6 oz semi-sweet chocolate, roughly chopped

softened salted butter, for serving

OPTIONAL:

Oat Streusel:

1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup brown sugar

2 tsp. Garam Masala

½ tsp. kosher salt

¼ lb. unsalted butter, cubed