12
paste,
half
of
the
yogurt,
the
cumin,
ginger
and
seasoning
to
gether.
Boil
the
potatoes
in
a
pan
of
salted
water
for
7
mins,
then
drain
well
and
tip
into
the
tikka
mixture
with
the
paneer.
Mix
into
the
marinade,
and
chill
for
at
least
a
couple
of
hours.
Next,
alternately
thread
the
marinated
potatoes
and
paneer
onto
the
skewers
with
the
onions
and
peppers,
then
cover
on
a
tray
until
you
are
ready
to
cook.
Grill
the
Kebabs
at
200°C
on
grill
rack
in
your
Halogen
Oven
for
8
‐
10
mins,
turning,
until
the
veg
are
charred
and
softened.
Times
may
vary
given
the
Halogen
Oven
and
size
of
veg,
so
grill
for
5
‐
10
min
more
if
you
find
the
kebabs
are
not
yet
cooked
through.
With
a
few
minutes
to
go,
add
the
chapattis
to
warm
through.
Serve
the
kebabs
with
the
minty
salad,
cooling
mango
yoghurt
and
chappattis.
VEGETABLE
CHILLI
Ingredients
One
onion
chopped
finely
Some
mushrooms
(however
many
you
like)
chopped
2
carrots
chopped
2
green
chillies
with
seeds
removed
chopped
1
red
chilli
with
seeds
removed
chopped
1
teaspoon
of
cumin
1
teaspoon
of
paprika
Half
a
teaspoon
of
cinnamon
2
garlic
cloves
crushed
One
can
of
tinned
tomatoes
3
teaspoons
of
tomato
puree
One
can
of
red
kidney
beans
Some
olive
oil
Two
tablespoons
of
vinegar
One
tablespoon
of
granulated
sweetener
Cuisine:
Cooking
time:
30
mins
Serving:
2
people
Method
1.
Chop
the
veg
and
lightly
fry
the
onion,
garlic,
mushrooms
and
whatever
other
veg
you
would
like
to
put
in.
After,
add
the
tomato
puree,
stir
for
one
minute
and
then
add
the
tomatoes.
2.
Pour
this
mixture
into
an
oven
dish
and
add
the
carrot
and
spices.
