As a vegetarian, my options when it came to grilling and BBQ are very limited. I would therefore volunteer to marinate any time we and our friends were planning to BBQ so that I could ensure that there was enough vegetarian fare.
One of the things that I got really good at was grilled paneer (cottage cheese). I would marinate the paneer a couple of days in advance so that the spices had an opportunity to really seep into the paneer.
I used Patak's Tandoori paste (Mild, spicy ginger and garlic flavor) this time. When we were in Chicago, I used to have a few options in Tandoori pastes and I think there was another brand I liked better. It was a Deep brand but I forget the full details.
Also remember to soak the wooden skewers in water for atleast 30 min before you start putting stuff on it, or it will burn when you put it on the grill. Even with 30 minutes, it will be all charred but without it it will actually burn.
Difficulty level: Medium
Preparation time: 20min + 1 day min. to marinate
Cooking time: 25 min
Makes: 4 servings
Ingredients:
Paneer: 400 gms
Onion: 2 medium
Bell peppers: 2
Yoghurt: 3/4 cup
Tandoori paste: 7 tbsp
Hot chilli paste: 3 tsp
Water: 1/4 cup
Salt: 1 tsp
Cooking oil spray
Cut the paneer into 1" cubes. Cut the onions & bell peppers to the same size. Make sure the pieces are not too small, because they'll just fall apart when you string them on a skewer. Put all the spices and water into a ziploc bag along with veggies and paneer pieces. Close the bag and mix it really well. Leave it in the refrigerator for atleast 1 day.
Arrange the veggies and paneer pieces in the order you like.
Heat the grill to high heat. Spray the cooking oil generously over the part of the grill where you plan to cook on. Put the skewers on the grill so that the skewers get uniform along the whole skewer. This will depend on your grill and will have to be learnt with practice. Turn down the heat to low. Leave the skewers there until they are cooked before turning them over. Be patient. If you try turning them over early, they will just break apart. Grill the other side to sear the other side.
Remove when done and serve hot with cilantro chutney.
One of the things that I got really good at was grilled paneer (cottage cheese). I would marinate the paneer a couple of days in advance so that the spices had an opportunity to really seep into the paneer.
I used Patak's Tandoori paste (Mild, spicy ginger and garlic flavor) this time. When we were in Chicago, I used to have a few options in Tandoori pastes and I think there was another brand I liked better. It was a Deep brand but I forget the full details.
Also remember to soak the wooden skewers in water for atleast 30 min before you start putting stuff on it, or it will burn when you put it on the grill. Even with 30 minutes, it will be all charred but without it it will actually burn.
Difficulty level: Medium
Preparation time: 20min + 1 day min. to marinate
Cooking time: 25 min
Makes: 4 servings
Ingredients:
Paneer: 400 gms
Onion: 2 medium
Bell peppers: 2
Yoghurt: 3/4 cup
Tandoori paste: 7 tbsp
Hot chilli paste: 3 tsp
Water: 1/4 cup
Salt: 1 tsp
Cooking oil spray
Cut the paneer into 1" cubes. Cut the onions & bell peppers to the same size. Make sure the pieces are not too small, because they'll just fall apart when you string them on a skewer. Put all the spices and water into a ziploc bag along with veggies and paneer pieces. Close the bag and mix it really well. Leave it in the refrigerator for atleast 1 day.
Arrange the veggies and paneer pieces in the order you like.
Heat the grill to high heat. Spray the cooking oil generously over the part of the grill where you plan to cook on. Put the skewers on the grill so that the skewers get uniform along the whole skewer. This will depend on your grill and will have to be learnt with practice. Turn down the heat to low. Leave the skewers there until they are cooked before turning them over. Be patient. If you try turning them over early, they will just break apart. Grill the other side to sear the other side.
Remove when done and serve hot with cilantro chutney.
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