Hot-n-spicy barbecue marinades
Split the cardamom pods, remove the seeds and roast in a non-stick frying pan. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Crush the mint leaves and mix with the yoghurt....india Updated: Dec 30, 2012 01:34 IST
Barbecues are meant to be interactive and fun. So, if you have planned one for tomorrow, it’s a great idea to ditch the boring takeaways or even a caterer and whip up some easy marinades at home. And, before you assume that it’s going to be a gargantuan task, be assured that it’s easy and non-messy!
Here are the recipes of three simple marinades that can be made from simple kitchen ingredients such as mint, garam masala, ginger-garlic paste and yoghurt. You can use your own imagination to add flavours according your taste buds.
“While ginger, garlic, cardamom, chilli etc will keep you warm and beat the chill, the mint will add some tang,” says chef Umesh Kumar of Qafe Pasha. “Health buffs can try a parsley-flavoured marinade using olive or canola oil,” says chef Sudipto Saha of Buzz. So, get those skewers out and get set for some spicy action!
6 cardamom pods, 2 tbsp cumin seeds, 2 tbsp coriander seeds, 4 whole cloves, 1 tsp black peppercorns, 1 tsp ground fenugreek, 2 tsp ground turmeric, 1 tbsp paprika, 1-2 tsp hot chilli powder (the more you use, the spicier the dish), 2 tsp ground cinnamon, 1 tsp flaked sea salt, 4 garlic cloves, peeled and crushed, 40gm fresh root ginger peeled and finely grated, 100gm low-fat natural yoghurt.
Split the cardamom pods, remove the seeds and roast in a non-stick frying pan. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Crush the mint leaves and mix with the yoghurt.
Add the ginger, roasted powder, sea salt and fenugreek. Leave the chicken or meat pieces dipped in this marinade for at least five hours before you roast them on the skewers. Serve with mint chutney.
--Recipe by chef Umesh Kumar, Qafe Pasha
250gm paneer, 3 tbsp Tandoori masala, cumin seeds, coriander seeds, cloves, ginger powder, garlic powder, red chilli powder, 20 gm turmeric powder, 20gm mace powder, 20gm salt, 1/4 cup yoghurt, 1 large onion cut into 1-inch square pieces, 5-6 tbsps vegetable/canola/sunflower cooking oil, 2 tbsps Chaat masala — available at most Indian grocery stores, Lemon wedges to garnish
Mix 2 1/2 tbsps of Tandoori masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste. Put the paneer chunks in a bowl and pour the above Tandoori paste on it. Mix gently to coat all the paneer well. Cover and keep in the refrigerator to marinate for two hours.
--Recipe by chef Manoj Upadhyay, Raas
1/3 cup red wine vinegar, 1/3 cup olive oil, 1 small onion thin sliced, 1tsp salt, 2 tsp dried parsley, 1 tsp ground dry mustard, 1/3 cup olives, 2 cloves, garlic peeled and crushed, 1 cup small fresh mushrooms
In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer for 10 to 12 minutes, stirring occasionally. Transfer to airtight containers and chill in the refrigerator until you want to put them on the skewer for your guests.
--Recipe by chef Sudipto Saha, Buzz