Vegetarian Sheekh Kabab

Something for us poor vegetarian folks!. You'll nee:
- 1/2 cup uncooked black channa
- 1/2 cup uncooked channa daal
- 1 plantain.
- 1/4 cup cashew nuts
- 1/4 cup raisins (I used golden raisins)
- Finely chopped green chilies to taste
- 1/4 inch ginger grated.
- finely chopped cilantro.
- 1 tsp Shahi Jeera (Caraway)
- 1 tbsp tandoori bbq masala (MDH)

1) Soak black channa overnight and pressure cook. Drain off all water and mash well.
2) Soak channa daal for 2 hours and pressure with very little water. Roast the cooked daal until all water evaporates. Mash well and mix with the mashed black channa.
3) Pressure cook plantain. Remove promptly from water. Peel and grate. Mix with mashed daals.
4) Crush cashew nuts and raisins and keep aside.
5) Heat two tbsps oil in a pan. Add shahi jeera, crushed nuts and raisins. Fry well. Add chopped green chillies and grated ginger. Fry for a minute. Add this to the plantain + daal mix.
6) Finely chop cilantro and mix.
7) Mix in a tbsp of tandoori bbq masalaa.

Now, I am sure this turns out great when deep/shallow fried.

I grilled them on skewers and they fell apart when they got dry. Dont really know how to get over this problem. If you find out, let me know.

Enjoy!

Nivi's Marinara Pasta

Ingredients:

Penne/Rotini Pasta-1/2 pack

Garlic-1 or 2 cloves, smashed or minced finely

Basil leaves-Few or you can use dry basil leaves powder too

Italian Seasoning Powder-1/4 tsp

Marinara Sauce-2 cups

Olive oil or butter-1/4/tsp

Red chilli flakes- As per your taste

Shredded mexican cheese-1/4 cup

Vegetables of your choice- sliced.

Procedure:

1.Boil pasta with olive oil and salt until done and drain. Save a little of the cooked pasta water for later.

2. In another pan, add olive oil or butter, garlic,vegetables of your choice and saute.

3.Now add the boiled pasta and cheese and the powders and mix well with the marinara sauce. 4.Add little of the pasta water if the sauce is too thick.

5. Serve hot in a bowl.