N INDIA INE AL ATURSIAN CUIS ALL NAN A &P

COOKBOOK Volume 1
Summer BBQ

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contents

introduction

Side Dishes On the Grill Grilled Desserts

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We are in the midst of BBQ season right now and what better way to Spice Up your BBQ than with Tasty Bite. So, here it is, our free e-cookbook of Summer BBQ recipes that are absolutely delicious and super easy to prepare. Go ahead spice up your grill! Our goal is to help you have a variety of delicious tasting food that is healthy and fun! We hope you enjoy these fabulous summertime BBQ recipes for everyday and entertaining. Be on the lookout for more installments of our e-cookbooks. If you ever have a recipe you would like to share please email us at comments@tastybite.com or post on our Facebook wall: http://on.fb.me/mhGsta

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side dishes

side dishes

Paneer Makhani Grilled Vegetables

2 packs of Tasty Bite Paneer Makhani 1 lb of whole wheat penne pasta (or pasta of your choice) 1 medium zucchini 1 medium red pepper 1 package of white button mushrooms 1 bunch of asparagus 2 tbsp of olive oil 1. Cook pasta in boiling water per cooking instructions on package (If making cold pasta salad cool pasta in fridge for at least and hour or until cool). 2. While pasta is cooking cut vegetables in bite size pieces. 3. Roast in Oven: Place pepper and asparagus in a baking dish with olive oil and bake at 475F for 20-30 minutes, checking and stirring after 10 minutes. Mushrooms and zucchini can be added after 10 minutes. Vegetables should be tender after grilling. (If serving as a cold pasta salad, cool vegetables in fridge for around an hour). 4. Outside Grill: place in a grill basket or tinfoil pouch for between 5-20 minutes depending on vegetables. Vegetables should be tender after grilling. (If serving as a cold pasta salad cool vegetables in fridge for around an hour) 5. Mix all ingredients in bowl with 2 packages of Paneer Makhani and serve hot or cold. Makes 6 servings. Preparation Time: 15 minutes

Bombay Potato Salad

Ingredients 2 packs Tasty Bite Bombay Potatoes 8 Idaho Potatoes 4 hard-boiled eggs, coarsely chopped 4 tbsp mayonnaise 4 tbsp vegetable oil Seasoned salt 2 celery ribs, finely chopped Directions 1. Cut potato into 4 pieces each. 2. Boil potato (make sure not to over cook, should be able to pierce with fork with no applied pressure). Cool before adding oil and chopping into smaller bite size pieces. 3. Mix seasoned salt with oil. 4. Toss the potatoes with the oil mixture. 5. Add the chopped eggs and celery into the potatoes. 6. Mix the 4 tbsp of mayonnaise with the Bombay Potatoes and toss over the potato salad folding until all pieces are coated. Refrigerate for at least 6 hours (must be served cold). Optional: Add chopped onions or bacon bits Makes 8 servings. Preparation time: 25 minutes.

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side dishes

on the grill

Barley Medley Summer Salad

1 pack Tasty Bite Meal Inspiration Barley Medley 1/2 cup dried cranberries 1/2 cup crumbled feta cheese 1 15-oz can garbanzo beans, drained 1 cup cherry tomatoes, halved 1 medium cucumber, peeled, seeded and diced 1/4 cup packed fresh parsley leaves, chopped 3 tbsp balsamic vinaigrette Sea salt and freshly ground black pepper In a large bowl combine cranberries, feta, beans, tomatoes, cucumbers and parsley. Mix in Barley, then drizzle with vinaigrette and toss, seasoning to taste. Makes 4-6 servings; Preparation Time: 10 minutes

Barbeque Sauce
1 pack of Tasty Bite Tikka Masala Cooking Sauce 1 pack of Tasty Bite Pad Thai Cooking Sauce 2 tbsp molasses Mix all ingredients together and refrigerate. Coats 12 pieces of chicken, ribs, seitan, or tofu. Preparation Time: 5 minutes

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on the grill

on the grill

Grilled Tofu or Fish Tikka Naan Wrap

1 package of extra firm tofu or 1 lb of wild-caught white fish* 2 packs of Tasty Bite Tikka Masala Cooking Sauce 2 packages of partially-baked or ready to serve naan bread 1 large green bell pepper 1 large red onion 1 8-oz container of organic sour cream 1. Place tofu/fish in shallow bowl and pour in contents of one pouch of Tikka Masala Cooking Sauce. Spread sauce around so the tofu/fish is completely covered. Cover dish with cellophane and place in refrigerator for 30 minutes. 2. Dice green bell pepper and red onion and cook in skillet using 1/2 of the 2nd pouch of Tikka Masala Cooking Sauce. Set aside the remaining Tikka Masala Cooking Sauce. 3. Cook marinated tofu/fish on outdoor grill over medium heat for 6-8 minutes. Check to ensure tofu/fish has golden grill marks. 4. While tofu/fish is grilling, bake naan bread in oven for time and at temperature indicated on package. 5. Removed cooked tofu/fish from grill and cut into 1/2 inch cubes and mix with the peppers and onions cooked in Tikka Masala Cooking Sauce. 6. Ladle 3/4-1 cup of tofu/fish, pepper, onion, Tikka Masala mixture into pieces of naan bread. Drizzle sour cream atop the mixture and fold the naan bread closed like a burrito or wrap. 7. Pour remaining 1/2 pouch of Tikka Masala cooking sauce into a small bowl and use as a condiment and for dipping the naan wrap Makes 4-5 naan wraps, depending on how full each piece of naan is filled Preparation Time: 15 minutes *cod, tilapia, or haddock work well alternative options are tofu or chicken
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Artichoke & Eggplant Skewers

Other vegetables can be substituted 6 frozen artichoke hearts, thawed and quartered 24 1-inch eggplant cubes; about 3/4 lb. 24 cherry tomatoes 1/4 tsp salt 1 pack of Tasty Bite Satay Partay Cooking Sauce 1. Set grill to med-high heat. 2. Thread artichoke hearts, eggplant and tomatoes alternately onto each of 8 (10 inch) skewers. Place skewers on grilling rack. 3. With basting brush, coat the Tasty Bite Satay Partay Cooking Sauce onto each skewer. Sprinkle skewers with salt. 4. Grill for 6 minutes or until tender. 5. Place skewers on a platter. Serve with additional Tasty Bite Satay Partay Cooking Sauce on side in small bowl for dipping. Makes 8 servings (1 skewer each); Preparation Time: 30 minutes

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grilled dessert

more recipes

Grilled Pineapple Partay

1 pack of Tasty Bite Satay Partay Cooking Sauce 1 can of sliced pineapple rings (use a fresh pineapple if you prefer) 1 quart of vanilla ice cream 1/2 cup of crushed peanuts 1. Marinate sliced pineapple rings in Satay Partay Cooking Sauce 2. Grill pineapple until soft and sauce caramelized 3. Serve with two or more scoops of vanilla ice cream 4. Garnish with crushed peanuts Makes 4 servings; Preparation Time: 3-5 minutes

For More Recipes

Click below for these and other recipes on our website
Madras Lentils Chili Dog Chickpea Burgers in Tahini Sauce Grilled Shrimp

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