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Ingredients
2 small potatoes cut into half
1 bell pepper (any color)
16 mushrooms
Paneer about 12- 15 cubes
Yoghurt 1 cup
Ginger garlic paste 1 tbsp
Salt and black pepper to taste
Red food coloring — 3 drops
Tandoori masala — 2-3 tbsp
Lime juice / vinegar — 1 tbsp
Kasuri methi — 1 tsp
Oil 2 tbsp
Corn starch/flour 2 tbsp
NOTE — ( if you don’t have tandoori masala, you can use a tbsp of cumin, coriander, chilli powder and garam masala)
Process
In a mixing bowl, add all the above mentioned ingredients except the corn starch/ flour.
Marinate for half hr.
Soak the bamboo/ wooden skewers for 3 hours before arranging the veggies onto them.
Pre heat oven to 450 F
Arrange all the veggies onto the skewers. Place the skewers on the top of the pan as a guide. With a strainer, sprinkle corn flour on the veggies on one side or completely.
Tip : line your baking pan with foil. I had forgotten to line them.
Bake for 21- 24 mins depending on how fast your oven cooks. Please note that my paneer cooked in 12 mins, so i removed it as I didn’t want it to become tough and dry. After 12 mins of baking the veggies, turn the skewer to the other side so that the veggies are cooked evenly.
Enjoy
You can also check my facebook page on how to make paneer at home. So simple, easy and delicious

Troy Casey, Certified Health Nut, researching herbal medicine with Shipibo in the Amazon Rain Forest. https://certifiedhealthnut.com https://workingwithtroy.com

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The information contained in this video is intended for educational purposes only. It is not intended to diagnose, cure, mitigate, treat or prevent any disease. If you have any health concern, it is recommended to seek the advise of a certified health practitioner.

In May, 1994, the World Health Organization sponsored the first international conference on Uña de Gato in Geneva, Switzerland. At the conference, Uña de Gato was recognized as one of the most important medicinal plants of the whole world pharmacopoeia. The oxindole alkaloids found in the bark and roots of Uña de Gato have so far drawn the greatest attention for their effect on the immune system. A scientist, Dr. Klause Keplinger made their discovery in the 1980s.
attention has been drawn on chanca piedra in the early 1980s after the report of its beneficial effect on hepatitis B. Subsequent studies provided mitigated results, probably due to variations in strains, origin and process of extraction. However, in 1992 a Japanese group discovered that a simple water extract of chanca piedra contained a compound able to inhibit an enzyme called reverse transcriptase. Reverse transcriptase is an enzyme involved in the process of virus replication.
A recent scientific study revealed that nearly 90% of dried Sangre de Drago sap was composed of one of the most potent antioxidants, proanthocyanidin, also known as Pycnogenol® and grape seed extract. This strong presence of antioxidant activity may in part explain the effect of Sangre de Drago on colitis and other digestive disorders, by reducing inflammation in the intestinal mucosa. The high concentration of bitter bioflavonoids proanthocyanidins are bioflavonoids- in Sangre de Drago may explain its action of intestinal parasite. It is also noteworthy that a U.S.-based pharmaceutical company has developed two pharmaceutical drugs that contain antiviral constituents isolated and extracted from the bark and resin of Sangre de Drago.
Many studies published in the past few years have revealed the health promoting properties of cacao, especially on the cardiovascular system. The flavonoids found in cacao were shown to inhibit platelet activation, one of the main causes of stroke and cardiac infarction. Proanthocyanidins derived from cacao were shown to inhibit diabetes-induced cataract formation, possibly by virtue of their antioxidant activity. One study concluded that cocoa powder and dark chocolate favorably affect cardiovascular disease risk status by modestly reducing LDL oxidation susceptibility, and increasing serum total antioxidant capacity and HDL-cholesterol concentrations.

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