FUSION COOKING

SWORD PANEER & PINEAPPLE KEBABS

Ingredients
500 gms            Paneer
4-5 slices         Pineapple (tinned)
1 tbsp              Olive oil
                        Juice of 1 lemon
3-4 flakes         Garlic (crushed)
1 tsp                 Paprika
3                      Tomatoes (quartered)
2                      Onion (cut into wedges)
                        Salt & freshly ground black pepper  to taste

Method

1.      Wash pineapple slices to remove its sweetness and wipe them with a clean cloth to dry.

2.      Cut paneer & pineapple into large cubes and place them in a bowl.

3.      Blend together olive oil, lemon juice, garlic, paprika ,salt and pepper in a bowl .Pour this over  paneer & pineapple. Cover and leave it to marinate in a cool  place for 2-3 hours.

4.      Fix the paneer & pineapple cubes onto skewers, alternately along with  tomato and onions.

5.      Grill the kebabs over grill for 8-10 minutes, basting them frequently with the remaining marinade and turning them occasionally. Serve hot with  salad of your choice.  

PIYAZI BHINDI

Ingredients
500 gms            Ladyfinger (bhindi)
½ tsp                Turmeric powder
                        Salt to taste
½ tsp                Mango powder
½ tsp                Red chilli powder
5-6                   Green chillies
4                      Onion (sliced)
3 tbsp               Oil

Method

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