One of the last weekend get togethers I hosted before my impromptu hospital visit was for some friends that we hadn't seen in a long while. Every time we set up a meet-together, we had to rethink our plans - either at their end or mine. So this time, when they asked if we could meet, I agreed; disregarding the fact that A was away that entire week on a work-related trip. As Saturday came nearer, my anxiety mounted. A wasn't coming back till late Saturday afternoon, which meant that I'd be on my own for the preperatory phase of this get together. Not to mention that the summer was really heating up. Not really feeling up to conjuring up an elaborate Indian meal; I decided leave the responsibility of the main meal for A and his outdoor grill. My menu was going to be:
- A hearty beans and vegetable soup
- Grilled lentil-veggie burgers
- Corn on the cob
- Tortilla chips with Cowboy salsa
- And ice pops to top it off.
The salsa, burger patties and soup were make ahead and the ice pops were store bought, which left my saturday morning relatively free. Except that I can't really LET myself be free. So I worried about not doing enough for my guests almost the whole morning. As my thoughts ran around in circles, my brain suddenly zeroed in on a recipe that I had acquired almost 2 yrs. ago from one of A's friend. This friend- a typical food-loving Punjabi- claimed that he was parting with the recipe for world's best Tandoori Sabzi. He'd dared me to try it and not like it, but as always, I'd chickened out of actually testing it. Until now....the menu I had seemed to be ideal for some Tandoori vegetables on the side. The recipe didn't require anything outside of my pantry, so on a whim, I decided to give VK's recipe a try. For the first time in my life, I did not deviate from the written word, and ended with these fabulous Tandoori Sabzi skewers.
Tandoori Sabzi Skewers
(Oven-grilled vegetables in a yogurt marinade)