Barbeque Recipes - Please Suggest.

You can grill Asparagus and zucchini (Cut zucchini lengthwise into 4 pieces). Put these on a foil and sprinkle salt, pepper, chopped garlic, dried parsley, dried oregano and put some olive oil on the veggies. Wrap up the foil and put this on the grill.

Baked potatoes: Wash the potato well and wrap it up in the foil individually. Put this on the grill. You can use butter/sour cream/salt/pepper/steamed broccoli/ cheese/ salsa…any combination of your choice.

The above 2 will go on the charcoal itself.

You have the corn on the cob option with lemon, red chili power and salt ..yummmm

Paneer tikka:
You need paneer cubes/ bell pepper cubes(any color)/onion cubes/ canned pineapple (chunks) ..you can even use fresh pineapple.

For marinade:
Thick yogurt
Salt
Dried methi leaves
Ginger paste
Tandoori masala
Red chili powder
Garam masala
Lemon juice
Cilantro

Mix all ingredients for marinating and put the paneer/bell pepper and onion in it. Make sure all the veggies are coated well. Let it marinade in the refrigerator for atleast 5-6 hours…preferably overnight. Wet the skewers and then put pineapple followed by onion, bell pepper and paneer and again bell pepper, onion and pineapple on each of them. How you want it is your personal preference.

Put a piece of foil on the rods and grill the paneer tikkas on the foil.

happy grilling

 

Following are some recipes by tarla dalal (I have not tried any of these)..
CHEESY SPINACH PARCELS
These melt in the mouth dainty cheese filled spinach parcels are cooked in garlic flavoured butter. Use whole spinach leaves that do not have any cracks because the cheese can ooze out of the leaves during cooking.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
For the spinach parcels
12 large spinach leaves
½ cup cheese
freshly crushed pepper to taste
To be mixed into a garlic butter
1 tablespoon melted butter
1 teaspoon garlic, grated
Method
1. Using a pair of chapati tongs, immerse each spinach leaf in hot water for a few seconds.
2. Refresh each leaf in ice-cold water and dry carefully on a cotton towel or paper towel
3. Place the spinach leaves flat on a dry surface.
4. Place 1 teaspoon of the cheese on one corner of the leaf and sprinkle some pepper over it.
5. Roll the spinach leaf into a parcel, sealing the cheese securely in the leaf.
6. Repeat with the remaining ingredients to make more spinach parcels.
7. Thread them on 4 wooden skewers and barbeque on a medium flame over a charcoal or an electric barbeque. Drizzle with some of the garlic butter while they are being grilled and serve immediately.

CORN AND POTATO KEBABS
A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 4 kebabas.
Ingredients
1 cup sweet corn, boiled
1 cup potato, boiled and grated
2 tablespoons chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tablespoons bread crumbs
salt to taste
Other ingredients
oil for grilling
For serving
green chutney
Method
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 4 equal portions.
3. Using a thick skewer, press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
4. Brush each kebab generously with a little oil.
5. Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
6. Cut into pieces and serve hot with green chutney.

PUDINA ALOO
Spicy mint flavoured potatoes wrapped in foil and grilled so that they remain moist. If you like them lightly browned, feel free to thread the potatoes on a skewer, grill them.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
2 cups baby potatoes
½ recipe green chutney
¼ teaspoon black salt (sanchal)
1 tablespoon melted butter
1½ teaspoons cornflour
salt to taste
Method
1. Boil the potatoes in salted water and peel them.
2. Combine all the ingredients together in a bowl and keep aside for 10 minutes.
3. Place the potatoes in a foil wrapper and grill over a medium hot barbeque (charcoal or electric) for 10 to 12 minutes till the cornflour is cooked and the marinade coats the potatoes.
Tips
You can also pierce the potatoes with a fork before you boil them so that when you marinate them, the marinade is absorbed in the potatoes.

GRILLED MEDITERRANEAN MUSHROOMS
A treat for mushroom lovers! Cheese, olives and garlic filled mushrooms makes an easy to assemble dish that is perfect for an outdoor party.
They also make an innovative side dish to a main course like pasta.
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Makes 12 pieces.
Ingredients
12 large button mushrooms
To be mixed into a filling
1 tablespoon onions, finely chopped
2 tablespoons olives, finely chopped
¼ cup mushroom stalks, finely chopped
½ teaspoon garlic, finely chopped
1 tablespoon celery, finely chopped
2 tablespoons grated cheese
a pinch mixed dried herbs
salt and pepper to taste
1 teaspoon butter
Other ingredients
1 tablespoon melted butter
Method
1. Carefully remove the stalks from the mushrooms and keep the caps aside.
2. Chop the stalks finely and combine them with the filling ingredients.
3. Carefully spoon the filling mixture into the mushrooms
4. Thread them on to 3 skewers and brush with a little melted butter.
5. Grill them over a charcoal or electric barbeque for 10 minutes or till the mushrooms are cooked and the cheese has melted.
Tips
You can sauté the onions, olives, mushrooms stalks, garlic and celery in a little olive oil and then combine it with the cheese if you prefer.
Fill it in the mushrooms before you proceed to grill them.

GRILLED HOT N SWEET PANEER
Succulent cubes of paneer, marinated in an oriental honey chilli marinade and grilled till the honey just about caramelizes, imparting an unusual flavour to this dish.
Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 2.
Ingredients
1 cup paneer (cottage cheese), cut into 25 mm. (1") cubes
4 spring onions (including greens), finely chopped
2 tablespoons honey
1 tablespoon chilli sauce
1 teaspoon lemon juice
¼ teaspoon lemon rind
3 cloves garlic, grated
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste

Method
1. Combine all the ingredients in a bowl and mix well. Allow to marinate for at least 15 minutes.
2. Arrange the paneer cubes neatly onto 4 wooden skewers and grill them over a charcoal or electric barbeque till they are lightly browned on all sides.

DILL POTATOES AND CARROTS
Dill is not a herb we use on a daily basis but if it is used judiciously, can create a subtle blend of flavours that are guaranteed to please. Carrots and potatoes are vegetables that absorb the flavours beautifully.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
10 to 12 baby potatoes
1 to 2 carrots, peeled and thickly sliced
2 tablespoons melted butter
1 teaspoon chopped dill (suva bhaji)
salt and pepper to taste

To serve
lemon wedges
Method
1. Boil the potatoes and carrots in salted water. Peel the potatoes and keep aside.
2. Combine the butter, dill, salt and pepper and mix well.
3. Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots.
4. Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned.
5. Serve hot with lemon wedges.

BASIL GRILLED TOMATOES AND ONIONS
A touch of the Mediterrenean on your barbeque. Basil and garlic complement tomatoes beautifully to create this simple but stunning dish. Select firm and ripe tomatoes for best results.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 4 kebabs.
Ingredients
12 cherry tomatoes
1 onion, cut into 12 (12 mm. (½") wedges

To be mixed into a marinade
2 tablespoons olive oil
1 teaspoon chopped fresh basil
1 large clove garlic, grated
salt and pepper to taste
Method
1. Pierce the tomatoes in 1 to 2 places using a fork and then place them in the marinade along with the onions wedges. Allow to marinate for about 30 minutes.
2. Thread the onion and tomatoes alternately on skewers draining out and keeping aside the excess marinade that remains.
3. Grill the skewers over a barbeque for 5 to 7 minutes till the tomatoes and
4. Serve hot with garlic bread.

MOONG DAL SEEKH KEBABS
This is a vegetarian version of the non-vegetarian seekh kebabs. Moong dal when combined with potatoes and onions tastes simply superb. Dip these kebabs in your favourite sauce or chutney. Alternatively, serve them wrapped in rotis to make kebab rolls, a more filling snack.
Preparation Time : 10 mins.
Cooking Time : 1 mins.
Makes 4 kebabs.
Ingredients
1 cup yellow moong dal (split yellow gram)
1 cup boiled potato, grated
3 tablespoons grated onions
2 teaspoons chilli powder
¼ teaspoon garam masala
¼ teaspoon turmeric powder (haldi)
1 teaspoon ginger-garlic paste
2 teaspoons chaat masala
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil for grilling
Method
1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with the rest of the ingredients and mix well.
3. Divide the mixture into 4 equal portions.
4. Using a thick skewer, press each portion of the dal mixture on it using your fingers to make a 100 mm. (4") long kebab.
5. Brush each kebab with oil.
6. Cook the kebabs over a charcoal or electric barbeque till they are evenly browned (approx. 3 to 4 minutes) on all sides.
7. Cut into pieces and serve hot with green chutney.

TANDOORI GOBI AUR BROCCOLI
This popular marinade has always been a mystery to most of us who enjoy its piquant blend of spices.
Cauliflower and broccoli are smothered in this delectable marinade and grilled.
Cooking Time : 20 mins.
Preparation Time : 1 hour.
Serves 4.
Ingredients
1 cup cauliflower florets, parboiled
1 cup broccoli florets, parboiled
To be mixed into a marinade
½ cup thick curds
1 teaspoon Bengal gram flour (besan)
1 teaspoon chilli powder
1 teaspoon roasted cumin seed (jeera) powder
2 teaspoons ginger-garlic paste
½ teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons chaat masala
2 tablespoons chopped coriander
1 tablespoon mustard oil or oil
salt to taste
For serving
onion rings
mint leaves
Method
1. Marinate the cauliflower and broccoli florets in the prepared marinade for 2-3 hours
2. Thread them on to skewers.
3. Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. 15 to 20 minutes).
4. Serve hot on a bed of onion rings and mint leaves