Chinese Barbequed Tofu

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

2 cups boiled flat noodles
1 cup tofu (bean curd/ soya paneer) cubes
2 tsp sesame seeds (til)
1 cup carrot jullienes
1 cup sliced spring onions
1 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame (til) oil
salt to taste

To Be Mixed Into A Marinade

1 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp vegetarian oyster sauce
1 tbsp finely chopped garlic (lehsun)
1/2 tsp chinese 5 spice powder
1 tsp sugar
1/2 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients

spring onion greens for garnish

Method

Marinate the tofu in the marinade for about one hour. Drain out the marinade and keep aside.
Heat the little oil on a non-stick pan and sauté the tofu cubes till they become golden brown. Drain on absorbent paper and keep aside.
Heat the remaining oil in a wok over high flame, add the sesame seeds, carrots and spring onions and sauté till the carrots are almost done.
Add the tofu, leftover marinade, soya sauce, sugar, boiled noodles and salt and mix well.
Heat for some time and serve immediately garnished with spring onion greens.

Corn on the Cob

Preparation Time: 5 mins.
Cooking Time: 15 mins.
Makes 2 cobs.
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Ingredients

2 sweet corn cobs

To be mixed together for the cumin-coriander butter
1 tbsp chopped coriander (dhania)
1 tsp roasted cumin seeds (jeera) powder
1 tsp lemon juice (optional)
2 tbsp melted butter
salt to taste

Method

Clean the corn cobs and trim the stems. Cut into 50 mm. (2") pieces.
Roast the cobs over a charcoal or an electric barbeque till they are lightly
Brush the flavoured butter on the cobs.
Serve hot.

Corn Seekh Kebab

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 kebabs
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Ingredients

1 cup boiled , peeled and mashed potatoes
1/4 cup grated sweet corn cobs
2 tbsp finely chopped spring onions whites
1 tbsp finely chopped green chillies
1 tbsp cornflour
salt to taste
1/2 tsp garam masala
2 tsp ghee
2 tsp melted butter mixed with chilli powder for brushing

Method

Combine all the ingredients, except the ghee, in a bowl and mix well. Keep aside.
Heat the ghee in a pan and add the prepared mixture and cook for 2 to 3 minutes. Allow the mixture to cool.
Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab.
Brush each kebab with ½ tsp of butter and cook them over a charcoal or electric barbeque till they are evenly browned on all sides (approx. 3 to 4 minutes).
Serve hot.

Corn and Potato Kebabs

Preparation Time: 10 mins.
Cooking Time : 15 mins.
Makes 4 kebabas.
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Ingredients

1 cup boiled sweet corn kernels (makai ka dana)
1 cup potato , boiled and grated
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
1/4 tsp garam masala
2 tsp lemon juice
2 to 3 tbsp bread crumbs
salt to taste

Other ingredients
oil for grilling

For serving

Green Chutney

Method

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 4 equal portions.
Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
Brush each kebab generously with a little oil.
Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
Cut into pieces and serve hot with green chutney.

Continental Sizzler

Preparation Time: 30 mins
Cooking Time: 45 mins
Makes 2 servings
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Ingredients

For The Tomato Cream Sauce
1 1/2 cups blanched and finely chopped tomatoes
1/4 cup chopped onions
1 tbsp chopped garlic (lehsun)
1/2 cup red wine (optional)
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato puree
4 tbsp fresh cream
2 tbsp olive oil
salt to taste

For The Buttered Rice

2 cups cooked rice (chawal)
1/2 cup finely chopped onions
1 tbsp butter
1 tbsp chopped parsley
salt to taste

For The Cheese Corn Balls

3/4 cup sweet corn kernels (makai ke dane) , boiled and crushed
2 tbsp plain flour (maida)
1/2 cup milk
1 tbsp chopped celery
1 to 2 green chillies , chopped
4 tbsp grated processed cheese
2 tbsp butter
salt to taste

Other Ingredients (for The Cheese Corn Balls)

1/4 cup plain flour (maida) to coat the cheese corn balls
bread crumbs to coat the cheese corn balls
oil for deep-frying

For The Glazed Vegetables

1 cup thinly sliced onions
1 cup boiled mixed vegetables
1 1/2 tbsp butter
salt and to taste

Other Ingredients

1 tbsp oil mixed with 1 tablespoon

Method

For the tomato cream sauce
Heat the olive oil, add the garlic and onions and sauté for 1 minute.
Add the tomatoes and wine and cook till the sauce thickens.
Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
Add the cream. Mix well and keep aside.

For the buttered rice

Heat the butter in a pan, add the onions and sauté for 2 minutes.
Add the rice, parsley and salt and toss well.
Keep aside.

For the cheese corn balls

Melt the butter in a pan, add the flour and cook for 1 minute.
Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.
Add the crushed corn, celery, green chillies, cheese and salt and mix well.
Divide the mixture into 8 equal portions. Shape into even sized balls.
Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.
When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.

For the glazed vegetables

Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside.
Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
Add salt and pepper, mix well and keep aside.

How to proceed

Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
Place half the cheese corn balls on one side of a hot sizzler plate.
Place half of the buttered rice in the centre of the plate.
Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.
Repeat with the remaining ingredients to make one more sizzler.
Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.
Serve immediately.

Cottage Cheese Cutlets

Preparation Time: 25 mins.
Cooking Time: 30 mins.
Makes 4 cutlets.
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Ingredients

1 cup boiled and mashed potatoes
1 cup grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
4 to 6 green chillies, chopped
1/2 cup chopped onions
1 cup cabbage, finely chopped
3 bread slices
salt to taste

Other ingredients

1 cup plain flour (maida)
bread crumbs
oil for deep-frying

Method

Soak the bread slices in water for 2 minutes and then squeeze out the water.
Combine the potatoes, cheese, coriander, chillies, onions, cabbage, bread slices and salt and mix well.
Shape into 4 cutlets.
Mix the flour in 1 cup of water to make a smooth batter. Dip the cutlets in
Deep fry in oil, drain on absorbent paper and keep aside.
Just before you wish to serve, grill them over a charcoal or electric barbeque.
Serve hot with the barbeque sauce.