Add the yeast & mix lightly yet evenly - don't over-mix. Heat a smooth-surfaced nonstick pan or lightly oiled cast-iron skillet.

Coat the pan with a thin layer of batter. Injera should be thicker than a crepe, but not as thick as a traditional pancake.

It will rise slightly when it heats. Cook until holes appear on the surface of the bread.

Once the surface is dry, remove the bread from the pan and let it cool. Injera is used as a utensil on which the entree (a stew/gravy/lentils/veggies) is served with no utensils so pieces of injera are torn with the right hand & used to scoop the entrees placed directly onto it like rotis/naans used by Indians.

Extra injeras are served as rolls on the side as shown in the picture. Ingredients: 3/4 cup - all-purpose flour 1 cup - water 1 tsp - yeast A pinch of salt Peanut or vegetable oil (less)

Then add the chillies & powder spices and fry well. Add the potatoes & carrots with a lil' water and cook for 5 whole minutes, tossing a few times in between.

Drain the paneer & add along with some salt. Cook till its done, toss in the chopped leaves & then simmer open to dry out excess water.

Cut a `lid` off the top of each capsicum, empty the cavity & apply the butter to its inner & outer surfaces. Fill them equally with the veggies & cover with their lids tying with some thread to secure the lid in place.

Grease a pan & shallow fry the stuffed bell-peppers, sprinkling some salt on them. Cover & cook till they are soft; don't overcook till they are soggy.

Cut off the threads & serve hot as an appetiser or side to a rice dish. Alternative: Grate some cheese onto the stuffed bell-peppers before tying & frying them.

Stuffed & tied bell-peppers can be baked instead of shallow-frying. Note: Benefit from rich protein content of paneer and the anti-oxidant properties of capsicum RELATED RECIPES Paneer kathi rolls Peanut chutney stuffed baby brinjals Paneer Kofta Curry Paneer Manchurian Kadai Paneer Ingredients: 4 medium bell peppers of any colour 200g paneer cubes (small) 100g grean peas 1 medium finely chopped onion 1 medium size potato, cut in small cubes 1 carrot, cut as the potatoes 2 green chilies, chopped 1/2 bunch coriander leaves 1/4 tsp red-chili powder 1/4 tsp turmeric powder 1/4 tsp cumin powder 1/4 tsp pepper powder Salt to taste Cooking oil 2 tbsp butter Some thick thread (less)

In a large casserole, heat the corn oil. Add the cumin seeds and cook till brown.

Add the chopped ginger, green chillies and grated vegetables. Cook for about 20 mins.

Add the mashed potatoes, green peas and all the masala powders. Season to taste.

Remove from the heat. Once cold, knead the malai with the vegetables and divide into 16 pieces.

Form flat, round shapes. Pan fry in corn oil, till both sides turn golden.

Serve hot with mint chutney. RELATED RECIPES Stuffed Capsicum Stuffed arbi Mixed Vegetable Raitha Gotsu Papad curry vegetable Ingredients: 200 gms.

Cauliflower 200 gms. carrots 100 gms.

French beans 200 gms. green peas 200 gms.

boiled potatoes 20 gms. fresh ginger, chopped 6 green chillies, chopped 5 gms.

cumin seeds 15 gms. chaat masala 10 gms.

cumin seed powder 60 ml. corn oil 50 gms.

gram flour 50 gms. malai 2 pieces green chillies, chopped 5 gms.

coriander, chopped 1 gms. black cummin (less)

Add the flour and cook for 1-2 mins. Gradually stir in milk and bring it to a boil.

Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180C for about 20 mins. or till they are light brown and crisp.

Remove from skewers and serve hot with salad. RELATED RECIPES Rajma Paneer Paratha Chilli garlic paneer Paneer Kabab/ Pakora Paneer kathi rolls Paneer Kofta Curry Ingredients: 1 onion (finely chopped) 1 clove garlic (crushed) inch piece of ginger (chopped finely) tbsp.

oil 15 gms. maida 60 ml.

milk 125 gms. mixed nuts (chopped) (cashewnuts, almonds, walnuts, raisins etc.

) 30 gms. fresh breadcrumbs 1 tbsp.

green chillies (chopped) 1 carrot (grated) tbsp. coriander leaves (chopped) tbsp.

mint leaves (chopped) 1 cup paneer (mashed) tbsp. lemon juice 2 tbsp.

cornflour (dissolved in 4 tsp. water) dried breadcrumbs for coating Salt to taste (less)

salt, chilli powder, ajwain, garam masala, tandoori colour and 2 tbsp. oil.

Arrange the fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill. Sprinkle hot masala just before serving (optional).

Serve hot with onion rings. RELATED RECIPES Tandoori vegetables Tandoori Aloo Lajawab Chicken Tikka Tandoori Khaskhas Kalaunji Roti Maacher bora/chop Ingredients: 1 kg.

fish (centre bone and skin remove and cut into square pieces) juice of 1 lemon 1 tsp. garlic paste 1 tsp.

ginger paste cup drained beaten curd 1 tsp. salt 1 tsp.

chilli powder to tsp. crushed ajwain 1 tsp.

garam masala a pinch of tandoori colour (less)

Add the crushed wheat and stir while sauteing ensuring that the wheat is coated with butter. Stir for a couple of min.

Add the stock and bring to a boil. Cook until the wheat is tender but not overcooked.

Remove from heat. Add coriander, salt and pepper.

Mix well. Serve immediately.

RELATED RECIPES King prawns with chilli and garlic Coconut almond sandesh Orange cream sandesh Kewra kaju sandesh Sparkling silver sandesh Ingredients: 3 tbsp. butter 2 medium potatoes, peeled and thinly sliced 1&3/4 cups crushed wheat (burghul) 5&1/4 cups chicken stock 3 tbsp.

finely chopped coriander or parsley Salt and freshly ground pepper to taste (less)

Add water and make a soft dough. Divide the dough into 4 portions.

Shape like seekh kabab in a skewer. Remove the skewer and deep fry until golden.

Serve with mint dip. RELATED RECIPES Reshmi Kebab Vegetable arhar dal Protein pulao Semiya khichadi Herbal vegetable fried rice Ingredients: 4 slices bread 2 tbsp - each of chopped tomato and onion 1 tbsp - finely chopped ginger and green chilli 1 tbsp - chopped cilantro 1/2 tsp - each of salt, red chilli, garam masala, chat masala and dry mint 2 or 3 tbsp water (less)

besan (gram flour) in butter till it is golden brown. Cool it.

Then put it in a large bowl and add chicken and other ingredients. Whip eggs and add to the chicken.

Mix well and keep for 3 hours in the fridge. Now arrange the 8-inch kebabs on the grill stick and grill for 6 mins.

Serve the kebabs with mint chutney. RELATED RECIPES Vegetable Sheekh Kebab Paneer kebabs with chilli sauce Easy mutton kebab Easy chicken kebab Nargirisi Kebabs Ingredients: 600g - boneless chicken breast 4 - eggs 2 tsp - salt 2 tsp - chilli paste 1/4 tsp - javitri cinnamon powdcr 20g - cheese spread 2 tsp - cream 1 - green chilli, chopped 5g - ginger, chopped A pinch of green coriander 20g - besan (gram flour) 2 tsp - ginger-garlic paste 15g - butter (less)

Add chaat masala, chopped green chilli and chopped coriander. Mix well and enjoy as a party bite.

RELATED RECIPES Papad methi Papad curry vegetable Papad paratha Paneer kathi rolls Braised Salmon Ingredients: 8 to 10 - fried papad 1 onion 3 to 4 garlic 1 cup coriander leaves 1 green chilli 1 tsp.chaat masala oil for cooking (less)

Add water and make a soft dough. Divide the dough into 4 portions.

Shape like seekh kabab in a skewer. Remove the skewer and deep fry until golden.

Serve with mint dip. RELATED RECIPES Papad curry vegetable Reshmi Kebab Vegetable arhar dal Protein pulao Semiya khichadi Ingredients: 4 slices bread 2 tbsp - each of chopped tomato and onion 1 tbsp - finely chopped ginger and green chilli 1 tbsp - chopped cilantro 1/2 tsp - each of salt, red chilli, garam masala, chat masala and dry mint 2 or 3 tbsp water (less)