Sauted Lima Beans

My next Sundal recipe is Sauted Lima beans or Mochakottai sundal. Lima beans have a delicate flavor and compliments a lot of dishes. They are rich in protein and fiber and this sundal can be quite filling.
Serves: 4
Ingredients

• Lima beans – 1 cup
• Onion - 1 Chopped
• Ginger – 1 cm piece
• Green chillies, 2
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Curry leaves , a few
• Turmeric – 1/4 tsp
• Asafoetida - a pinch
• Salt, to taste
• Oil for tempering

Method

• Wash the Lima beans 2-3 times and soak it overnight in plenty of water. When cooked Val beans have a slightly bitter taste hence you need to wash it very well
• Drain the water, wash well and cook the Lima beans in a pressure cooker adding enough water to submerge the Lima beans. Cook for 3-4 whistles. Keep aside.
• Chop the green chillies and ginger into fine pieces
• Heat oil in a pan and add the mustard seeds. When the seeds splutter, add the chopped Onion, Urad dal, curry leaves and sauté for few minutes. Add the Asafoetida, ginger and green chillies and sauté for few more minutes
• Add the tempering, turmeric, and salt to the cooked Lima beans and sauté on slow flame for few minutes.

Serve hot and enjoy 😊

Mango con Chile.... ummmm....

 Take a bowl of chopped mango, squeeze some lime on top and finish with a sprinkle of chili powder and salt. Sweet, salty, spicy, tangy SNACK made in less than 5 minutes..  it’s an EASY way to get someone to enjoy fruit!

U can try this also with Pine apple.. 

German Potato Pancakes

Ingredients:

1 lb of potatoes, mealy like Russets
1 small onion finely chopped
1 egg
1- 2 Tblsp Flour
1/2 tsp salt
1/2 teaspoon pepper
oil for frying

Directions:

1. Peel potatoes, wash and grate finely. Drain in a sieve to get rid of excess moisture.

2. Add egg, flour, finely chopped onion, salt and pepper.

3. Heat some oil in a pan about a tablespoon making sure the pan is well coated to prevent sticking.

4. Drop about 1/2 cup full of the potato pancake mix in the pan and fry on both sides till nicely brown about 3-4 minutes.

Pav Bhaji

Pav Bhaji - Popular Street food from Mumbai consisting of spiced smooth mashed mix vegetables, served with lightly roasted buttered bread.

recipe type: Mumbai Street food

cuisine: Indian

serves: 5-6 plates of pav bhaji

ingredients (measuring cup used, 1 cup = 250 ml)

• 3 medium sizes potatoes, 250 gms
• 1 to 1.25 cups cups chopped cauliflower, 120 to 130 gms cauliflower
• 1 cup chopped carrot
• ¾ to 1 cup peas, fresh or frozen or soaked dried white peas
• ½ (half) cup chopped french beans (optional)
• 1 large onion - finely chopped
• 2 to 3 large tomatoes - finely chopped, about 2 to 2.5 cups finely chopped tomatoes, tightly packed
• 1 medium sized capsicum/green bell pepper
• 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped
• 3 to 3.5 tbsp pav bhaji masala
• ½ tsp garam masala powder (optional)
• 1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1.5 to 2 cups water or add as required
• 2 to 3 tbsp amul butter, butter is also added later while serving, you can add upto 5 to 6 tbsp of butter too for a richer version
• salt as required
• 12 pavs for serving with the bhaji

how to make the recipe:

Preparing the Bhaji:

1. Rinse all the vegetables well.
2. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
3. Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
4. Once the potatoes, cauliflower etc are cooked. Then peel the potaotes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don't make a puree.
5. In a pan, add butter.
6. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
7. Saute the onions till they become translucent. Now add the ginger-garlic paste.
8. Saute till the raw aroma of the ginger-garlic paste disappears.
9. Add chopped green chilies and fry for half a minute.
10. Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
11. Add the chopped capsicum. Saute for 2 to 3 minutes.
12. Now add the red chilly powder, turmeric powder and pav bhaji masala. also add garam masala now if adding.
13. Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
14. You don't need to make the capsicum very soft. A little crunch is alright.
15. Now add the mashed vegetables.
16. Combine the mashed vegetables well with the masala.
17. Add water and combine everything well. Season with salt.
18. With a potato masher, mash the veggies directly in the pan.
19. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
20. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
21. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
22. While serving, add amul butter to the bhaji and serve with buttered pavs.
23. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.

To make the buttered pavs:

1. Slice the pavs/bread rolls .
2. On a flat pan, heat some butter.
3. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.

Cow Peas Vada

Ingredients: 1 1/4 cup Cow Peas (soaked in water for 4-6 hours,drained
2-3 tbsps cup grated coconut (optional)
1/4 cup grated carrots (optional)
3/4 cup finely chopped onions
3-4 green chillis finely chopped
2″ ginger finely minced
1 tsp cumin seeds (optional)
1 small bunch coriander leaves finely chopped
salt to taste
oil for deep frying

Procedure:
1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.
2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
4Serve hot with tomato sauce or any chutney of your choice.I served with Sambar.

Choco Brownies!!!!

You’ve probably eaten your fair share of brownies, but did you know there are two distinct types of the delicious chocolate-y squares? Here’s our recipe for a five-ingredient version made with nothing but salted butter, sugar, flour, eggs, and cocoa powder.
As for those two versions.
On the one hand, you’ve got brownies made from melted chocolate. Chocolate, if you were curious, is made from cocoa liquor, cocoa butter, and usually some added sugar. To recommend them, these brownies have an incredibly dense, fudgey quality. Everyone loves them.
On the other hand, you’ve got brownies made from cocoa powder (like the ones you’re about to drool over). Cocoa powder is cocoa liquor stripped of its fat. You know it as the stuff you mix with milk and sugar to make hot chocolate every winter. As a result, you’ve probably got some in your pantry right now. When you use cocoa powder, you’re the one who applies all the fat and the sweetness to your brownie formula. Despite the fact that cocoa powder looks dry, you can make exceedingly moist brownies with the stuff. Let’s go!
Pull these five ingredients from your pantry or fridge:

Use a bit of the wrap from the butter to grease the pan. Make sure to get the bottom and sides.

Put that aside. Now whisk together flour, sugar, and cocoa powder.

In a separate bowl, you’ll whisk together the melted butter and eggs. Pour that mixture over the dry ingredients and fold them together. Batter! That goes into the buttered pan.

If you’re into it, you can scatter the top of the brownies with flaky sea salt. The bits of salt bring out the full flavor of the chocolate.

A thin knife stuck in the middle of the brownies will tell you if the batter is cooked. Here’s how: check to see if there are crumbs on the knife; if there are more than a few, pop the brownies back in the oven.
The cooler the brownies are, the easier they will be to cut into squares.  Cooler brownies will yield a nice clean cut. But, it’s not so easy to wait, so it’s craggy lines for us today.

And here’s what happens when you make a big brownie pile and start eating the chocolaty goodness, little bite by little bite…

Carrot Paniyaram

2 Cups normal idli batter

Oil – 2 Tsp

Grated Carrot – ½ Cup (Grated 2 medium)

• If the batter is very thick, add little amount of water to dilute into idli batter consistency and check for the salt.
• Meanwhile heat the paniyaram pan on low-medium flame.
• Add little oil to the each well.
• Pour the batter to ¾^th level of the well and cover it with lid on low flame.
• Finally add grated carrot. 
• After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer.
• Cook it for other one minute then take it out.
• Continue the process, till the batter remains or refrigerate the batter for further use.
• Serve it hot with Coconut chutney or Onion chutney or Mint chutney.

Zucchini Roses with Puff Pastry

 Ingredients to make 6 roses:                                

• 1 medium Zucchini (about 12 oz, 340 gr)
• 1 frozen puff pastry sheet, thawed
• 1 cup of crushed tomatoes
• 1 garlic clove
• 1 tablespoon of extra virgin olive oil
• a couple of leaves of fresh basil
• 6 tablespoons of shredded mozzarella
• oregano flakes
• garlic infused olive oil (optional)
• salt

Preparation time: 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.

2.  Slice the zucchini and  Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.

3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter.  Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).

4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.

5. Sprinkle each strip with about one tablespoon of shredded mozzarella .

6. Place the zucchini slices as shown in the picture.

7. Sprinkle with oregano.

8. Fold up the bottom of the dough.

9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.

10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.

Basic Waffel

Ingredients
3 eggs
1 ¾ cups milk
125g unsalted butter, melted
1 teaspoon vanilla essence
2 cups self-raising flour
¼ cup brown sugar
Method
1. Select ‘Belgium’ setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear.
2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
3. Combine flour and sugar in a medium-sized bowl, make a well in the centre and whisk milk mixture to form a smooth batter.
4. Using waffle dosing cup, pour ½ cup of batter into each waffle square.
5. Close lid and cook until timer has finished and ready beep has sounded 3 times. Your waffles should look like this:

Cashew Maida Toffee

1. Sieve maida, powder cashew nuts, and mix both well.
2. Take two cups of sugar, add 3/4 cup of water, and pour in a thick-bottomed pan.
3. Lower flame and stir the syrup till it reaches a one-thread consistency.
4. Then add cashew-maida mixture to the syrup.
5. Start adding ghee little by little while stirring the mixture.
6. See that no lumps are formed.
7. When the mixture starts leaving the sides of the pan, add the rest of the ghee and pour the mixture in a ghee-greased plate.
8. While still hot, cut into desired shapes.

chilli soya chunks

 

Ingredients: Soya Chunks - 1 cup Red chilly powder - 1 tbsp Garam masala - 1 tbsp Ginger garlic paste - 1 tbsp Corn flour - 1 tbsp Oil - 3 tbsp Salt to taste

Method:

1. Boil water in a pan, add the soya chunks into it and allow to cook with a closed lid for about 15 minutes.
2. Remove the chunks from water, squeeze the water and set the chunks aside.
3. In a bowl, add red chilly powder, garam masala, ginger garlic paste, corn flour, salt and mix them together to make a paste.
4. Add the soya chunks to the paste and mix well so that the paste is well coated on the soya.
5. Allow to marinate for half an hour.
6. Heat oil in a pan, and add the soya chunks and stir fry them in a slow flame until the soya chunks are crisp and golden brown.

Sabudana Thalipeeth

Ingredients

• Sago (sabudana) 1 cup

• Potatoes boiled and grated2 large

• Green chillies chopped2-3

• Fresh coriander leaves chopped2 tablespoons

• Cumin seeds 1 tablespoon

• Salt to taste

• Roasted peanuts crushed1/2 cup

• Pure ghee 4-5 teaspoons

Method

Step 1

Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes.

Step 2

Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well.

Step 3

Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible.

Step 4

Make a few holes and put some ghee in the holes and also around the thalipeeth.

Step 5

Flip over when the underside is light golden and cook till the other side is cooked equally golden.

Step 6

Serve hot with any chutney of your choice.

Rava Nipattu (Sooji Nipattu)

Are you surprised to read the name of this post?? yep i prepared these nipattus yesterday evening with rava/sooji ..T. Since its my first trial,i prepared a small batch of nipattu to check whether they turn crispy or not, for my surprise they turned out excellent. Immediately i prepared my second batch dough for making more nipattu I am soo excited to share one of my new culinary invention, these crispy rava nipattu to you all.

2cups Rice flour
2cups Rava/Sooji
2tsp Butter
1/2tsp Asafoetida powder
2nos Dry red chillies
4no Garlic cloves
1/2tsp Cumin seeds
1/2tsp  Fennel seeds
1tsp Peppercorns
Few curry leaves
1/4cup Channadal
Salt
Oil

Soak the channadal, in hot water for half an hour.

Grind the dry red chillies, cumin seeds, fennel seeds, peppercorns, garlic cloves,curry leaves as bit coarse powder.

Take this grounded powder along with rice flour,rava flour(dry roast the rava and put it in a blender and make it finer to some extent so that you should be able to make a dough ) , butter,asafoetida powder,salt, soaked channadal in a large vessel and knead a soft dough with enough water..

Heat oil for deepfrying, make golf ball sized balls from the dough.

Line two greased baking sheet or zip lock bags in a poori press.

Place the dough ball in the middle of the baking sheet and give a gently press to flatten the dough.

Drop this flattened nipattu to the oil, fry until the both sides turns golden brown.

Drain the excess of oil with paper towel.

Repeat the same process until the dough get finished.
Conserve these nipattu in an air tightened box and enjoy!

Then Kuzhal

Thenkuzhal  Murukku is a very popular & crispy south Indian savory prepared with rice & lentil (urad dal) flour. This savory is mainly prepared during festive occasions.
The recipe goes like this..
Ingredients:

1. Rice Flour – 2 Cups
2. Roasted Urad Dal Flour – 1/4 Cup
3. Butter – 2 tbsp
4. Asafoetida/Hing – 1 pinch
5. Sesame Seeds – 1 ½ tsp
6. Salt – As per Taste
7. Water – As required
8. Chilli Powder – 1 tbsp (optional)
9. Oil for deep frying

How to Prepare:

• In a large bowl, put the flours and butter and mix gently with finger tips.
• Now, add the remaining ingredients and mix well to make a soft non-sticky dough by adding water little by little.
• Make sure that there are no cracks in the dough.
• Heat oil in a kadai.
• Grease the murukku press and fill the press with the dough.
• Slowly press them on a greased plate giving shape and transfer this into the kadai. (I directly pressed them into the kadai. You can also do it that way but be very careful)
• Cook them in medium heat until golden brown.
• Drain on a paper towel and allow it to cool completely.
• Store them in air tight container.

Bread Cutlet Chat

I remember Amma making Bread Pakodas, funny how I never came around posting our yummy Bread pakodas. When Amma gets to make Pakodas, she has an array of vegetables and other things for pakodas, bread being an integral part of it. She also does bread bajjis that i have done before.

Interesting how stuffing this makes it so delicious for kids. To make it more healthy, I pan fried these pakodas, though two were deep fried. Bread absorbs so much oil that it's just so hideous. And shallow fried pakodas tasted just as well.

For Masala :
3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon turmeric (haldi)
1/4 teaspoon mango powder (amchoor)
1 tablespoon finely chopped ginger
1 green chili finely chopped adjust to taste
2 tablespoons chopped cilantro (hara dhania)
1/2 teaspoon salt adjust to taste

Method:
To prepare stuffing:
1.Boil potatoes. Peel and mash them using a masher.
2.In a pan, heat oil and add mustard seeds.
3.When seeds start to splutter,add green chillies and curry leaves.Saute for about 10 seconds.
4.Now, add green peas. Saute them for about 2 min.
5.Then add the mashed potatoes and crumbled paneer.Saute for a couple of minutes again.
6. Add all the dry spices now and mix really well.
7.Garnish with cilantro and in a 2-3 minutes turn off the heat. Let it come to room temperature.

For Bread:
Soak the bread for few seconds in water n squeeze gently.

On one of the slice, spread the masala,

 fold it and  press well for it to get sealed. Deep fry them in oil..
This itself is a snack.. But to make it as chaat, cut deep fried stuffed bread into pieces.. Add veggies as you need.. I added Cucumber, Onion, chopped cilantro, yoghurt and lime juice..

Simple Corn Chat

Masala corn or corn chaat is a very simple, healthy and flavorful recipe which can be prepared in a jiffy and needs very less ingredients. It can be had as a snack and is loved by everyone. You can prepare this healthy and nutritious chaat for your kids, when they come back from school. It is a healthier option than cakes and cookies and kids will love it for sure. Today we will learn how to make Masala corn/Butter masala corn at home following this easy recipe.

 

   Ingredients needed

   Sweet corn - 1 cup heaped
   Butter - 2 tsp
   Garam masala or Chaat masala - 1/4 tsp
   Chilli powder - less than 1/4 tsp
   Fresh lemon juice to taste
   Salt to taste

Preparation 

Wash and steam corn with a little salt. Alternatively you can also boil corn in a little water until soft.

Method 

Melt butter, add the cooked corn, salt needed, garam masala powder, chilli powder and saute for 2-3 seconds.

Remove from heat, stir in a few drops of lemon juice and serve hot.

Variations

You can substitute chilli powder with pepper powder.

Frozen corns and regular corn can also be used to prepare this recipe.

Crispy Rice Balls

Ingredients:

2 cups cooked white rice
1/2 cup grated onion
3 eggs
1 cup  breadcrumbs
Oil, for frying

Directions:

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Combine the rice and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Whisk together the remaining 2 eggs. Dip each ball in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded balls to the pot and fry them until golden brown and cooked throughout.
Serve the crispy rice balls warm with a side of warm tea.

Bakwan Jagung(Corn Patties)

INGREDIENTS:
1 1/2 Cup Sweet Corn.
1 Medium Potato boiled soft.
1 Tsp Jeera Seeds.

1 Green Chilli chopped fine
1 Tbsp Ginger chopped fine.
1 Medium Onion chopped fine.
1/4 Tsp Turmeric Powder.
3/4 Tsp Red Chilli Powder.
3/4 Tsp Garam Masala.
1 Tsp Dhania Powder.
2 Tsp Chat Masala.
2 Tbsp Lemon Juice.
1/2 Cup + 1/2 Cup Bread Crumbs.
Salt to taste.
Oil to deep fry/shallow fry.
PREPARATION:

• Keep all the ingredients ready at hand before starting the prep as the whole process hardly takes more than 20 minutes. Its a wonderful quick fix snack for you and your family with ingredients that are always at hand.
• In a kadai, add a spoon of oil and when its hot,  season with jeera and saunf. When they sizzle, add the green chillies and the ginger and allow them to get fried in the oil.
• Follow with the chopped onions and mix it around and immediately add the sweet corn kernels.
• Now add all the dry masala powders except the chat masala  – Turmeric Powder, Red Chilli Powder, Garam Masala and dhania powder. We add the powders at this point as we want the powders to part cook in the heat of the kadai.
• Mix for a couple more minutes and switch off the stove.
• Transfer to a mini food processor or a mixer and add the 1/2 cup of bread crumbs.  The bread crumbs allow the flavours to mix in and acts as a binding agent. Keep the remaining bread crumbs for dredging the tikkis before you fry them.
• When they are almost well pulsed add a smal bunch of chopped corriander leaves, the lemon juice and the chat masala.
• At this point add the boiled potatoe ( optional) and mix it in.
• When they come together to form a homogenous mixture , empty on to a clean dry bowl.
• The mixture has to be thick and not sticky. If you feel there is still moisture left over, add a little more bread crumbs, but adjust the salt accordingly.
• Using your palms, make out little patties , dunk them in to the bread crumbs and shallow fry them on  your dosa pan.
• Optionally, you could deep fry them in oil.

• Make a serving base of  micro greens, finely julienned cabbage and carrots and add a dash of lemon juice and chat masala for that extra crunch.
• Place warm cutlets over the salad base and enjoy with a side of Tomato Ketchup or Sweet Tamarind Chutney.
• Makes about 10 medium sized tikkis.

Atta ke Ladoo

Ingredients:

• 1 cup Wheat Flour
• 1/2 cup Sugar
• 1/2 cup Ghee (melted)
• 2 Cardamom pods
• 2 tbsp Cashew nut pieces

Method:

• Heat a tablespoon of ghee in a heavy bottomed pan and  fry the cashews until golden brown color. Take them out of the ghee and set aside.
• In the same pan, add the remaining ghee. Add the wheat flour and stir. Keep on stirring and continue to roast for 6 - 8 minutes on a low flame, till a nice aroma comes out of it.
• Switch off the flame and let it cool completely.
• Grind the sugar and cardamom seeds into a fine powder.
• Add the powdered sugar and roasted nuts to the roasted wheat flour mixture and combine well.
• If the mixture is too smooth and does not hold the shape, keep it aside for sometime or until firm. 
• Take a little portion of the mixture and roll into a round shape ball.
• Keep the laddus aside so they will firm up nicely. 
• Store in an airtight container.

Grilled Chicken Sticks

This is very easy and quick chicken recipe.These sticks always looks fancy on your table and believe me after chicken marinating it hardly takes 15 minutes to make them. Try this quick recipe and make your guests happy. Its also kids friendly recipe.

• 1/2 kg chicken boneless cubes
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. mustard powder
• 1 tsp. ginger garlic paste
• 4 tbsp. ketchup
• 2 tbsp. soya sauce
• 1/2 tsp. red chili powder
• 1 capsicum, cut in cubes
• 2 onion, cut in cubes after removing seeds
• 1 cup sweet corn slices
• 2 tbsp. oil
• 1 lemon

Method

• Marinade chicken cubes in salt, black pepper, red chilies, mustard powder, ginger garlic paste, ketchup, soya sauce. Leave it for 1 hour or you can also leave it in fridge for overnight.
• First soak your wood sticks in water for five minutes. Now thread chicken, tomato, capsicum and pineapple in it. Repeat and fill all your sticks.
• Heat pan or grill and apply a little oil on pan. Cook them on low heat and turn after 5 minutes.
• Squeeze lemon juice over all sticks when they are ready. Serve hot