Ingredients:

• 30, 2″ cubes of paneer (cottage cheese)
• 3 tbsps Tandoori Masala (MDH, Badshah)
• 1/4 cup yogurt (Greek low fat, or Whole milk)
• 1 tbsp of finely chopped coriander
• 2 tsp of fresh lemon juice
• 1 large onions cut into 1″ square pieces
• Salt to taste
• Large cut pieces of Bell Red Peppers, Green Red peppers and Yellow squash
• 3-4 tbsps vegetable cooking oil
• 2 tbsps Chaat Masala – available at most Indian grocery stores
• Lemon wedges to garnish

Preparation:

• Mix approximately 2 ½ tbsps of Tandoori Masala with the yogurt, coriander, lemon juice, 1 tbsp cooking oil and salt to create a smooth paste.
• Put the paneer chunks in a bowl and pour the above Tandoori paste on to it. Mix gently to coat all the paneer well. Cover and keep in the refrigerator to marinate for two hours. Can keep over night if preferred.
• Mix the remaining 1/2 tbsp of Tandoori Masala with the onion and vegetable pieces to coat them well.
• Thread the marinated paneer and onion pieces onto soaked  bamboo skewers in a combination of your choice.
• Preheat your grill on medium. Put the paneer skewers on it and brush with a little cooking oil. Grill till paneer is light golden and the onions soft. Do not overcook or the paneer will become rubbery.
• Remove onto a plate and sprinkle with Chaat Masala. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges and serve piping hot!

Makes 10 skewers

Ingredients:

• 2 llbs lean ground turkey or chicken
• 2 ½ tablespoons minced fresh garlic
• 1 teaspoon minced fresh ginger root
• 3 fresh ground green chile peppers (add red pepper flakes if you like it spicier)
• 2 tsp of fresh lemon juice
• 1 medium white onion, diced
• ½ cup fresh coriander, finely chopped
• Salt to taste
• ¼ cup low sodium soy sauce
• 1 tablespoon freshly ground black pepper
• 4 tablespoons paprika
• ¼ cup regular bread crumbs
• 2 tablespoon ground cumin
• Worcestershire sauce to taste
• 2 tablespoons of yogurt (Greek lowfat)

Preparation:

• In a bowl, mix the ground turkey or chicken, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, lemon juice, black pepper, paprika, mustard, cumin, bread crumbs and Worcestershire sauce.
• Form the mixture into 8 burger patties. (you can adjust the size according to the buns you have)
• Lightly oil a medium heated grill.  Cook 5 to 10 minutes on each side, until well done.  Add cheese if preferred.

Makes 10 servings

Ingredients:

• 6 tablespoons mayonnaise (low fat if you prefer)
• 1 medium garlic clove, minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground cayenne pepper (or substitute with Indian red mirch)
• 3/4 cup crumbled Cotija cheese (about 4 ounces)
• 6 ears corn, husks off
• 1 medium lime, cut into 6 wedges

Preparation:

• Stir together mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place cheese in a shallow dish that is at least as long as the corn.
• Heat the grill to medium high (about 375°F).
• Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Remove from the grill and set aside until the corn is cool enough to handle.
• Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass lime wedges on the side for squeezing over the corn.

Makes 6 ears.

Ingredients:

• 2 1/2 pounds sweet potatoes
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 scallion
• 2 teaspoons fresh lime juice
• lime wedges
• 1/4 cup fresh coriander leaves

Preparation:

• Suggested additions: toasted pecans or, to dressing, chopped chipotle chili in adobo sauce
• Boil potatoes:
  In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
• Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander.