Skewerd Grilled Vegetables
by Tarla Dalal
16 May 2010
This recipe has been viewed 29580 times
A must for every cocktail party.
Skewerd Grilled Vegetables recipe - How to make Skewerd Grilled Vegetables
Preparation Time: Cooking Time: Total Time:
.
Take any combination
potatoes, boiled
baby onions
paneer (cottage cheese) pieces
capsicum cubes
brinjal (baingan / eggplant) cubes
a few pieces of boiled yam (suran)
For the marinade no. 1
3/4 cup soy sauce
2 tbsp freshly grated ginger (adrak)
3 cloves of garlic (lehsun), crushed
1 tsp mustard (rai / sarson) powder
1/2 tsp garam masala
For the marinade no. 2
1 1/2 cups curds (dahi)
1 tsp red chilli paste
50 mm. piece of ginger (adrak) (to be ground into a paste)
10 cloves of garlic (lehsun), to be ground into a paste
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tsp black salt (sanchal)
a pinch of tandoori colour
1 tbsp lemon juice
salt to taste
Method
For the marinade no. 1
For the marinade no. 2
How to proceed
- Method
For the marinade no. 1
- For the marinade no. 1
- Blend together the soya sauce, ginger, garlic, mustard and garam masala.
For the marinade no. 2
- For the marinade no. 2
- Tie the curds in a cloth, hang and allow to drain.
- Add all the ingredients for the marinade to the curds and mix well.
How to proceed
- How to proceed
- Marinade the vegetable pieces in any of the marinades for 1 hour.
- On individual skewers, arrange one piece each of any combination of vegetables.
- Cook on a hot charcoal sigri.
- Serve hot.
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