Vegetarian BBQ grill

After spending months indoor during winter time, the one thing that we look forward to when Summer starts is, spending day out, having BBQ near river side and enjoy the food and weather with family and friends. For non-veg there are multiple options with BBQ. But here I am presenting the vegetarian option for BBQ, which is equally mouth watering i.e. Mixed vegetables Grill. 

Ingredients

• 1-2 big size Capsicum
• 2 big Onion
• 3-4 partly boiled Potatoes
• 7-8 Mushrooms
• 7-8 big pieces of Paneer
• 2-3 cloves of garlic, finely chopped
• grated Ginger
• Lemon Juice
• 2 cups of thick Curd (filter it in cloth)
• 2 table spoons of Besan or Gram Flour
• Spices (Salt, Turmeric powder, Red Chili powder, Coriander powder, Chaat Masala, Kasturi Methi, mustard seeds)
• around 2 table spoons of oil
  

Procedure

• Cut all vegetables, potatoes, onions, paneer in big size (as shown in pic below). Remember at the end, we will have to put all in BBQ stick and it should not break or fall down from it being small in size.

• Filter curd in a cloth and drain extra water from it by squeezing the curd inside cloth. Keep it aside. We need this curd for our marination and we want it to stick to our vegetables properly and form a layer outside. The thin curd will not form a proper layer on top of vegetables and will eventually drop out of it. So, make sure your curd is thick.

• For marination, heat some oil in a pan in low flame. Add some mustard seeds when oil is hot. Let it sprinkle. Add ginger and garlic. Add spices like turmeric powder, red chili powder, coriander powder. Add Gram flour and mix all properly till the paste is golden yellow.

• Add the above prepared paste in the curd. Now add salt to taste, lemon juice, chaat masala and Kasturi Methi for flavor. Mix it well.

• Now marinate all vegetables using this curd and keep it aside for at least half an hour. (Prepare your marinated vegetables at home and by the time you reach your outdoor destination, this will be ready)

• Put the vegetables in grill stick and grill.
  

• Serve the grilled vegetables with chat masala and lemon juice.
  

Tips

• I prefer to microwave potatoes rather than boiling it in pressure cooker.  Microwaved potatoes remain little hard and dont break while grilling.
• While preparing curd for marination, food color can also be added. That gives bright color to the marinated curd and finally a bright color to the grilled veg.
• Grill can be done using electric grill or in Oven at home, but the grilling with coal grill gives a totally different taste.
  

Moong Daal ka Chila

This is very quick and easy to prepare (if you have the paste ready) and highly nutritious. So, just do little preparation in advance and enjoy crispy chila in your breakfast or as a snacks in the evening.

Ingredients

• 1 cup of Moong Dal
• Ginger
• 1-2 cloves of garlic
• 1-2 green chili
• 1 medium size onion
• Coriander leaves
• Spices (Salt, Turmeric Powder, Coriander powder)
• Butter or oil
  

Procedure

• Soak moong dal for 4-5 hours.
  

• Grind the soaked dal with little water and onion, green chili, ginger, garlic, coriander leaves and make a paste. The consistency of the paste should be similar to dosa batter.
• Now add spices like salt to taste, red chili powder and coriander powder. Mix it well.

• Apply butter in pan in low flame and spread the paste as shown below. Use low flame, so that the paste spread properly. 

• Let it cook till u see the brown corners and than flip it over. 

• Serve hot with either ketchup or coriander chutney
  

Tips

• Use Iron pan instead of non-stick pan. Iron pan gives slightly different texture and crispyness  and it is the healthier option.
• You can also use sprouted dal to form paste, that will be more healthier
• You can also use chopped onion, tomato or grated cheese or paneer as the filling for your chilla. That will give altogether a different taste.

Curd Rice

Curd rice is a dish from South of India. It's very simple to make and very light for stomach. The preparation time is not even 10 minutes if your rice is ready.

Ingredients

• 1 cup of rice
• around 2 cups of curd
• spices (Salt, Mustard seeds and pinch of hing)
• 1 tea spoon of udad dal 
• half a cup of peanut (roasted)
• block of ginger grated
• 1-2 green chilies cut in pieces
  
• kari leaves
• 1 table spoon of ghee
• 4-5 cashew cut in big pieces (optional)
• pomegranate (optional)

Procedure

• Cook rice with little more water than normal (as we want rice to be soft). Once cooked drain out extra water and keep it aside. 
  

• Put curd in a big vessel and stir it properly to make it smooth and make sure that no lumps are there. Add salt to the curd and mix well
  

• Now add rice in curd and mix well
  

• Now for garnish, add ghee on pan. Add mustard seeds and udal dal on pan when ghee is hot. Wait till mustard seeds crackle and the udad dal gets little brown. Add hing on ghee.
  

• Add ginger and green chilies
  

• Add roasted peanuts and let it fry
  

• Add curry leaves. You can also add cashew here that will make the rice very rich. But this is optional.
  

• Add the above in curd
  

• Mix it well and serve. You can also add pomegranate in this (optional).
  

Muglai Paratha or Egg Paratha

If you have no clue what to cook, than this is the best option. We normally have eggs at home and this will be ready in no time.

Ingredients

• 2 Eggs
• 1 small onion finely chopped
• 1 green chili
• Spices (Salt, red chili powder, coriander powder, cumin seeds, coriander leaves)
• oil or ghee
  
• Dough from wheat flour (recipe not included here)
  

Procedure

• Break eggs in a bowl. Add chopped onion, green chili and spices. Mix it well.
  

• Take a small portion from wheat flour dough and make a ball. Cover this ball with the flour and then roll it on a rolling pan to make a flat bread. Apply ghee all over it and fold it to half. Apply ghee again on the top surface and fold again like a triangle (see pic below).

• Cover it again with the flour and roll it again to form paratha.
  

• Heat pan on a medium flame and transfer this paratha on the pan. Flip it to the other side, when u see little bubble on the surface. Apply ghee on both sides and flip again till u see that the paratha is almost cooked.
  

• Keep the gas in low flame. Now using spoon try to open the folds as shown in figure below and fill it with egg paste (what you prepared in step 1)
  

• Let the paratha cook till you see the egg inside it is also cooked. Flip it to another side, so that it is cooked from both the sides.
  

• Enjoy the paratha with Tomato Ketchup.
  

Veg Grill Cheese Sandwich or Bombay Sandwich

Whenever I prepare coriander mint chutney, the first thing that comes to my mind is Bombay street side, veg sandwich. Prepare it with multi-vegetables, cheese and chat masala and no one would say no to it.

Ingredients

• Whole wheat bread
• Vegetables (Onion, boiled potatoes, capsicum, beet root, cucumber, tomato)
• Butter
• Coriander-mint chutney
• Cheese slice or shredded cheese
• Salt to taste
• Chat Masala
  

Procedure

• Spread butter on one bread slice.
• Arrange small portion of all vegetables on one slice (you can add or remove vegetables as per your taste)
• Add salt and chat masala to taste
• Put cheese slice or spread shredded cheese on top

• Now apply coriander mint chutney on other bread slice (do it at the end to prevent the bread from getting soggy) and keep it on top.
  
• Grill the sandwich
• Put some more butter, ketchup and green chutney on top of the sandwich after the grill. Server it hot.