Barbequed Peas

Preparation Time: 10 min.
Cooking Time: 20 min.
Serves 6.
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Ingredients

500 gms fresh tender green peas (unshelled)
1 tsp carom seeds (ajwain)
1 tsp ginger-green chilli paste
1/4 tsp soda bi-carb
1 tbsp oil
salt to taste

Method

Mix all ajwain, chilli-ginger paste, soda bi-carb, oil and salt very well
Apply this masala on the unshelled peas.
Place the peas in aluminum foil and make a parcel, leaving enough room for expansion of steam generated in cooking.
Cook on a hot charcoal sigri, turning the foil a couple of times while cooking.
Serve hot.

Carrot Pancake Sizzler

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Makes 2 sizzlers.
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Ingredients


For the crêpes

1/4 cup plain flour (maida)
1/4 cup cornflour
1/3 cup milk
1 tsp melted butter
a pinch of salt

For the carrot halwa

3/4 cup grated carrot
1/4 cup milk
2 tbsp castor sugar
a pinch cinnamon (dalchini) powder
a few saffron (kesar) strands
2 tsp milk powder
1 tsp ghee

For the rabdi

1 1/2 cups milk
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands

Other ingredients

4 thin pineapple slices, canned
2 edible silver leaf (vark)
2 tbsp pistachio slivers

Method

For the crêpes

Mix the plain flour, cornflour, milk, salt and ¼ cup of water. Mix very well until no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with the butter.
Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds.
Repeat with the remaining batter, greasing the pan with butter when required. Keep aside.
You can make these crêpes ahead of time and store them refrigerated, wrapped in plastic film.

For the carrot halwa

Dissolve the saffron in a little warm milk. Keep aside.
Heat the ghee in a pan and sauté the carrots for a few minutes till they soften.
Add the milk and sugar and simmer till the milk is absorbed.
Add the cardamom powder, saffron and milk powder and mix well. Keep aside.

For the rabdi

Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes or until the milk has reduced to half the original quantity at least.
Keep aside.

How to proceed

Divide the carrot halwa into four equal portions.
Put one portion of the halwa on each pancake and roll them.
Lightly heat two sizzler plates till they are hot (but not red hot as for the other sizzlers).
Place 2 slices of pineapple in the center of one sizzler plate.
Arrange 2 pancake rolls on top.
Pour half the rabdi over the pancakes.
Garnish with varq and pistachios.
Repeat with the remaining ingredients to make one more sizzler.
Serve immediately.

Barbequed Pineapple Slices

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 4.
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Ingredients

8 pineapple slices
3 tbsp butter
2 tbsp brown sugar
1/4 tsp cinnamon (dalchini) powder
1 tbsp brandy or rum (optional)

For serving

Vanilla Ice-Cream

Method

Combine the butter, brown sugar and cinnamon in a bowl and cream the mixture till it is soft and creamy.
Using a knife, spread an even layer of the creamed butter mixture on both sides of each pineapple slice.
Grill the pineapple slices on both sides over a charcoal or electric barbeque till they are lightly browned.
Pour the brandy in a ladle and warm it lightly. Pour over the pineapples and set it alight, allowing them to get flambéed.
Serve immediately with a scoop of vanilla ice-cream.

Basil Grilled Tomatoes and Onions

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

12 cherry tomatoes
1 onion

To be mixed into a marinade
2 tbsp olive oil
1 tsp chopped fresh basil
1 large clove grated garlic (lehsun)
salt and black pepper (kalimirch) powder to taste

Method

Pierce the tomatoes in 1 to 2 places using a fork and then place them in the marinade along with the onions wedges. Allow to marinate for about 30 minutes.
Thread the onion and tomatoes alternately on skewers draining out and keeping aside the excess marinade that remains.
Grill the skewers over a barbeque for 5 to 7 minutes till the tomatoes and
Serve hot with garlic bread.

Cheesy Broccoli Stuffed Mushrooms

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 12 pieces.
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Ingredients

12 large sized button mushrooms (khumbh)
1 tsp melted butter for greasing

For the filling

1 tbsp onion, finely chopped
1/2 tsp finely chopped garlic
1/2 cup broccoli florets , grated
2 tbsp grated cheese
1/2 tsp finely chopped green chillies
salt to taste
2 tsp butter

For serving

Barbeque Sauce

Method

For the filling

Heat 1 teaspoon of butter in a pan and sauté the onion and garlic for 2 to 3 minutes.
Add the grated broccoli and salt and sauté over a medium flame till the broccoli softens.
Remove from the flame, add the cheese and green chilli and mix well.

How to proceed

Carefully remove the stalks from the mushrooms and keep the caps aside. Use the mushroom stalks to make a sauce or a stock.
Carefully spoon the filling mixture into the mushrooms ensuring that they
Thread them on to 3 skewers and grease them with a little melted butter.
Grill them over a medium flame for 10 minutes or till the mushrooms are
Serve hot with barbeque sauce.

Cheesy Spinach Parcels

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients


For the spinach parcels

12 large spinach (palak) leaves
1/2 cup processed cheese
freshly crushed black pepper (kalimirch) powder to taste

To be mixed into a garlic butter

1 tbsp melted butter
1 tsp grated garlic

Method

Using a pair of chapati tongs, immerse each spinach leaf in hot water for a few seconds.
Refresh each leaf in ice-cold water and dry carefully on a cotton towel or
Place the spinach leaves flat on a dry surface.
Place 1 teaspoon of the cheese on one corner of the leaf and sprinkle some pepper over it.
Roll the spinach leaf into a parcel, sealing the cheese securely in the leaf.
Repeat with the remaining ingredients to make more spinach parcels.
Thread them on 4 wooden skewers and barbeque on a medium flame over a charcoal or an electric barbeque. Drizzle with some of the garlic butter while they are being grilled and serve immediately.