Paneer Tikka

You need
Paneer - 2 cups (diced)
Capsicum - 2 cups (diced)
Onions - 2 cups (diced)
Green chillies - 6 (optional)
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1/2 tablespoon
Kasoori methi - 1/2 tablespoon
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Salt
Lemon - 1 
Yogurt - 1cup
Oil - 2 tablespoons
Skewers 
Baking tray covered with foil paper


Method

• In a bowl, add yogurt, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, kasoori methi, salt, oil and juice of half a lemon and mix well. This is the marinade.
• Add the diced capsicum, paneer, onions and green chillies to the marinade and allow to sit for 24hrs. You could even leave it for 30 minutes if you are in a hurry.
• Dip the skewers in water so they don't burn when you grill or put them in the oven
• Start inserting the paneer, capsicum, onions and green chillies alternating each other into the skewers and place them on the baking tray.
• Place the baking tray into the oven at 350F and cook until the paneer is done but still soft. It could get rubbery if you leave it too long.
• Brush or spoon some left over marinade on the skewers every 10-15 minutes. 
• Once it is done, squeeze juice of lemon over the skewers and serve hot.
• Note - Grilling could be another option.

Yellow pumpkin stew

A short note on this dish is that it could be a 'NO NO' in some houses. The pumpkins give the natural sweetness apart from the coconut milk and the green chillies add a little zing of spiciness to this dish. It may not be a favorite amongst those who eat a lot of spicy food. But in my house this was a hit and I guess it got introduced into the kitchen from my aunt who makes it so often that sometimes it gets a little too much. Just give it a try and see if its a hit or miss with your family.


You need
Yellow pumpkin - 1 cup (diced)
Coconut milk - 1-1.5 cups
Green chillies -2 (slit)
Curry leaves
Salt


Method

• Boil the pumpkin along with the green chillies and curry leaves in little water.
• When the pumpkin is almost cooked, add in the coconut milk and salt and allow to come to boil. Dilute the coconut milk with water while using. (Helps reduce the richness of the dish and make it lighter)
• Serve warm

Tomato pulav

You need

Tomato - 1 (finely chopped)

Onions - 1/2 (finely chopped)

Garlic cloves - 1 (finely chopped)

Cinnamon powder - 1 teaspoon

Turmeric powder - a pinch

Green chilly - 1 (slit)

Basmati rice - 1 cup

Oil

Butter - 1 tablespoon

Coriander leaves

Method

• Soak the rice in water for about 30 minutes.
• In a deep pan, add oil, onions, green chillies, garlic and sauté for 2 minutes.
• Add turmeric powder, cinnamon powder and tomatoes and sauté well until oil oozes oil. Add a little more oil if needed in case the tomato gravy sticks to bottom of pan. 
• Add 1.5 cups of water to the pan and allow to boil.
• When it bubbles add in the rice, needed salt and butter. Cover and cook on medium heat until you see holes on the rice.
• At this point reduce the heat to low and cook until rice is done.
• Garnish with coriander leaves and serve warm.