Real vegetarian food, served in an imaginary world...

Monday 19 December 2022


Great for a party.

To make
Paneer Sticks
Sticky Sausages on Sticks
Potatoes with Coriander Seeds
Chilli Chickpeas
Yogurt Dip with Red Onion and Coriander

Serve with
Bombay Mix
Mini Poppadoms
Naan Breads (cut into smaller pieces)
Mango Chutney
Lime Pickle
Yogurt and Mint Dip
Cubes of Hard Goat's Cheese on Sticks

Paneer Sticks
150g plain yogurt
2tbsp harissa paste
1tbsp lime juice
2tsp dried mixed herbs
2 packs paneer cheese

Cut each pack of paneer into 18 chunks, giving 36 in all.
Mix the yogurt with the harissa, lime juice and herbs.
Use to coat the panner in two batches.
Place three chunks on each skewer (six skewers in all).
Place under a hot grill, turning to ensure even cooking.
Remove from the skewers.
Allow to cool and place on the cocktail sticks.

Sticky Sausages on Sticks
vegetarian cocktail sausages
2tbsp Mango Chutney

Mix the mango chutney with a little hot water in a bowl.
Cook sausages according to packet instructions. Take out ten minutes before end and place in the bowl.
Place back in oven for the rest of the cooking time.
Allow to cool and serve on sticks.

Chilli Chickpeas
1 can chickpeas, drained, rinsed and dried
2tbsp olive oil
1tsp chilli powder

Place everything in a bowl and use hands to make sure that the chickpeas are well coated.
Spread on a baking tray and cook for about 30 minutes at Gas 6/ 200˚C, turning half-way through.

Yogurt Dip with Red Onion and Coriander
4tbsp natural yogurt
1 small red onion, very finely chopped
handful of coriander leaves and stalks

Mix the yogurt with the onion and coriander stalks and most of the leaves.
Top with the remaining leaves.

Potatoes with Coriander Seeds
2tbsp oil
2tbsp coriander seeds
1tsp chilli powder
1tbsp tomato puree
100g hot water
potatoes, peeled and cut into cubes (about 500g)

Par boil the potatoes until almost soft. Drain and set aside to steam a little. 
Heat the oil and add the coriander seeds. 
Fry until they start to pop, then add the chilli powder, tomato puree and hot water and mix all together well.
Add the potato pieces and stir to coat, keeping on the heat.
They are ready when they are soft and dry.

Serve on platters.

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