Shimla Mirch Aloo waali (Serves 6)

Ingredients

250 gms or 4 shimla mirch (capsicums)--deseeded and cut into fingers.
2 medium potatoes--cut into fingers.
4 tbsp oil
1 tsp jeera (cumin seeds)
2 large onions---cut into slices
1"piece ginger chopped
1 tsp dhania powder
1/2 tsp garam masala
1/4 tsp haldi
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp amchoor
2 tomatoes -- chopped, 1 tomato cut into 4 long slices and pulp removed.

Method

Peel potatoes. Cut into 4 long pieces. Cut each piece into 2--3 fingers. Heat oil. Add jeera. Reduce flame.

When jeera turns golden, add onions. cook till light brown.

Add finely chopped ginger. Stir for a few seconds.

Add masalas -- salt, dhania powder, garam masala, haldi, red chilli powder and amchoor. Mix well for a minute.

Add chopped tomatoes and cook for 2-3 minutes.

Add potatoes. Stir fry for 1-2 minutes. Cover and cook till potatoes are done and feel soft when a knife is inserted in them.

Add 2 tbsp water.

Add capsicum. Cook uncovered, stirring occasionally for 10 minutes or till capscicum turn slightly soft but still crisp. Sprinkle some salt on the capsicum slices, if required.

Add the tomato cut into long strips. Mix well and donot overcook.

Remove from fire and serve hot with chappatis.

Paneer Tikka (Serves 4)

Ingredients

300 gms paneer -cut into 1 1/2" squares of 3/4" thickness
1 large capsicum -- deseeded and cut into 1" pieces ( 12 pieces )
1 onion -- cut into 4 pieces and then separated

Marinade

1/4 cup drained thick dahi (yogurt)--(hang 1/2 cup yogurt for 15 minutes)
2 tbsp thick malai or thick cream
A few drops of orange colour or a pinch of turmeric
2 tbsp oil
1 tbsp (level) cornflour
1/2 tsp amchoor
1/2 tsp kala namak, 3/4 tsp salt, according to taste
1 tbsp tandoori masala

Grind Together:
1" piece ginger,
5-6 flakes garlic ,
2 dried, whole red chillies -- soaked for 10 minutes

Method

1. Drain soaked red chillies. Grind ginger, garlic and red chillies to a paste.

2. To the ginger-garlic-chilli paste, add hung dahi, cream, 2 tbsp oil, 1tbsp cornflour, amchoor, salt, kala namak, tandoori masala and colour or haldi.

Brush a grill rack or skewers generously with oil.

Dip each paneer piece in the marinade and toss well to coat all sides. Arrange on the rack or on the skewers. After all the paneer pieces are done, put the capsicum and onions-both together in the left over marinade and mix well to coat the vegetables. Transfer to a greased oven proof tray. Keep aside the marinated paneer, capsicum and onion for at least 1 hour.

5. At the time of serving, put the paneer pieces first. Grill till almost done, for about 15 minutes. Grill the paneer till it gets dry & starts getting crisp. Remove from grill and baste (sprinkle some oil) paneer with some oil. Now put the paneer and the vegetables in a tray, in the oven and grill everything for another 5 minutes. The vegetables should not be grilled for too long. Remove from the oven. Serve really hot, sprinkled with some lemon juice and chaat masala.