Cocktail Veggies and Paneer hor d’oeuvres

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Cocktail Veggies and Paneer hor d’oeuvres
…Just in time for Christmas! Parties and potluck galore and this could dish will certainly stand out for its healthfulness amidst all the decadently yummy desserts that will crowd the tables.
It is a simple, laissez-faire recipe… You can concoct your own marinade and pick your own fav veggies to serve
Mine usually come about with the veggies in hand …
Here’s how I went about it  using NO oil except to spray the pan.

Brussel Sprouts
Prep time – about 1 hour, start to finish

In Words
Veggies:
10 Fresh Brussel Sprouts, halved
1/2 Red and Yellow Peppers cut in long strips
1/2 head of Broccoli
1 Nanak Paneer bag (can substitute with extra firm tofu)

Other options: Mushrooms, green peppers potatoes and Cauliflower…

Marinade
I was inspired by my niece’s marinade, in that I made yogurt my base
2 tsp of Dhaniya powder
2 tsp of Sambar powder
A inch of ginger powder
Some fresh crushed rosemary and garlic chives
Salt

Keep Ready – a box of toothpicks

Preparation
Set your oven to broil
Dip each kind of veggie, separately (much like you would for bajjis)
Lay them on a greased oven pan
Broil in high heat for about 6-8 mins
To know if they are where you want them to be, look for the slight browning of the veggie skins

Stick a toothpick through each and serve with chutney of choice or as is – It is fully marinated, remember :-)

In Pictures

The veggies and paneer
the batter

marinated paneer

broccoli

peppers and

brussel srouts

out of the oven, armed and ready to serve

Bon appetitte!

Last Word: Be sure to generously sprinkle, LOVE, the most important ingredient 

Skills

Posted on

December 12, 2010

4 Comments

  1. aaha— truly delectable and what a feast for the eyes !

    Reply
  2. Just the name sounds delicious and you made it look that way too :)

    US Masala

    Reply

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