• Sunday, November 23, 2014

DESHI MIX

Of kebabs and roasts

By Salina Parvin

Smoky flavour, burnt/blistered texture, charred finish, scorched surface, yet soft insides. Either grilled in a large earthen oven, on an open fire or on a special appliance -- all these cooking methods are known as the barbecue. Barbecue itself is a very old method of cooking food, perhaps the most primitive method dating back to when human beings discovered fire. The meaning of barbecue varies from country to country, but the true one lies in America, where it is mostly known as 'outdoor cooking'. Late winter afternoon is the best time for a barbecue. Barbecues were mainly a meaty affair -- beef and pork used to rule the roost with vegetables nowhere to be seen. But nowadays chicken has also taken its rightful place. And as cooking is an art and has no boundaries, people don't hesitate using vegetables. Here are some simple homemade barbecue recipes. I have given my twist to add a traditional touch to it. These can also be made in normal electric ovens for those who don't have special barbecue appliances.
Cooking dictionary:
Tandoor: A large earthen oven specially made to grill meat items and also to bake breads.
Skewer: A long thin pointed piece of metal that is pushed through meat to hold them while grilling.
Floret: The flower part of vegetables like cauliflower or broccoli
Tofu: Bean curd made from soy milk, widely used in South Asian countries
Chicken Tandoori
Chicken tandoori is mainly a Mughal dish that is characterised by its lavishness. In the sixteenth century Mughals came to India from Central Asia and brought with them a heritage that blended Arab, Turkish and Persian culture. Chicken tandoori is one of those legendary recipes that the Mughals came up with.
Ingredients    

 

1 whole chicken
1 tbsp ginger paste    
1 tsp garlic paste    
½ tsp turmeric paste    
1 tsp almond paste    
1 tsp red chilli powder    
1 tsp kebab masala    
¼ cup yoghurt    
Few drops food colour, red    
3 tbsp mustard oil    
Salt to taste
Method
Cut chicken into four pieces. In a large bowl mix all ingredients with the chicken, cover and refrigerate for about three hours. Preheat the grill. Thread the chicken pieces into the skewers and brush oil over them. Grill for 15 minutes or until cooked properly. Turn frequently while grilling.
Charred cauliflower
Cauliflower is ideally suited to grilling. No other method of cooking is capable of extracting such an irresistible aroma from it as barbeque does. Anyone who has caught the fragrance of grilled cauliflower will agree that it is practically impossible not to sample any.
Ingredients    
10 – 12 pieces cauliflower florets    
1 tbsp ginger paste    
½ tsp garlic paste    
2 tbsp onion paste    
1 tsp green chilli paste    
1 tsp coriander powder    
1 tsp cumin powder    
1 tsp garam masala powder    
2 cups yoghurt    
2 tbsp oil    
Salt to taste
Method
Bring large pot of water to boil. Add the cauliflowers and blanch for one minute. Drain and refresh under cold running water. Leave in colander to drain completely. Mince all the ingredients in food processor together until smooth. Pour cauliflower tossing gently to coat with the marinade. Cover and refrigerate for one hour or longer. Heat outdoor barbecue grill to medium high and then thread the cauliflowers into skewers. Grill covered, turning occasionally and spread leftover marinade if needed. After the cauliflower is lightly charred and cooked properly, remove from the skewers and serve.
Tips-
Immerse cauliflower pieces into cold water adding vinegar. This will force out any pests remaining inside the cauliflower.
Grilled Tofu
Tofu is made from soy bean. Its curd-like feature gives it a soft creamy texture. Children nowadays are big fans of cheese. But I can bet tofu is in no way less tasty, and if grilled it will turn them mad. In addition it contains high amounts of vegetable-protein and hence very healthy.
Ingredients    Quantity
500 gm tofu (cut into cubes)    
1 tbsp ginger paste    
½ tsp garlic paste    
1 tsp green chilli paste    
1 tsp mint leaf paste    
1 tsp garam masala powder
2 tsp lemon juice    
2 tsp soy sauce    
3 tbsp oil    
½ tsp sugar    
Salt to taste
Method
Place the Tofu in a large bowl and mix all the ingredients along with it. Cover and refrigerate for an hour. Heat outdoor grill to medium heat. Thread the Tofu pieces into skewers and grill for about 8 minutes. Occasionally rotate the skewers so that all the sides are equally grilled. Remove when the tofu turns slightly brown.
Spicy Tuna slider
Tuna is a sea fish containing high amounts of omega3 fatty acid. We have seen them in canned form. Nowadays tuna is also available in the kitchen market. The sliders made of tuna fish can be used as patty for burgers and sandwiches or can be served just with salad.

 

Ingredients    
500 g tuna fillet    
1 tbsp ginger paste    
½ tsp garlic paste    
¼ cup chopped onion    
1 tbsp coriander leaf, chopped    
1 tbsp mint leaf, chopped    
½ tsp garam masala powder    
½ tsp red chilli flakes    
1 egg
2 tbsp oil    
Salt to taste
Method
Carefully chop or mince the fish fillet in a food processor. Mix the minced fish along with all the ingredients in a mixing bowl. Form four equal patties out of it. Heat outdoor barbecue grill to medium heat. Cook the patties thoroughly until golden brown for about ten minutes per side. Serve with squeezed lemon juice.
Liver (Kolija) Boti Kebab-
Boti means cubed/diced meat in Hindi. Boti kebabs are very tender and moist, mostly made by threading into skewers. It is usually made with any sort of boneless meat, but I have tried making it with liver. And trust me, it tastes heavenly!
Ingredients    
500 g liver (either beef or mutton)    
1 tbsp ginger paste    
½ tsp garlic paste    
1 tsp red chilli paste    
½ tsp turmeric paste    
1 tsp green papaya paste    
½ tsp garam masala powder    
½ tsp coriander powder    
½ tsp cumin powder    
1 egg
½ tsp kebab masala    
3 tbsp oil    
Salt to taste
Method
Cut the liver into cubes/dices, not more than 1 inch. Combine all the ingredients with the liver. Toss well coating with the marinade properly. Cover and let refrigerate overnight. Heat the grill to medium heat. Thread the liver into the skewer and cook for about 15 minutes or until golden brown, spreading the leftover marinade occasionally.
Tips
Wash the liver pieces thoroughly until all the blood remaining inside them is gone. You can immerse the pieces of liver in water with a little vinegar. This will remove the bad odour.

Published: 12:00 am Tuesday, January 14, 2014

Last modified: 9:40 pm Tuesday, January 14, 2014

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