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Get ready for a
sizzling party AROMA of spices mingling with the chilly air and the glow of red embers in the mist make winter an ideal time to host a barbecue party. Use of right tenderisers and spices for marination hold the secret to delicious barbecue dishes. Apart from mutton, fish and chicken, several seasonal veggies can also be cooked in this way to make the party menu complete. Rice pulao, cold and warm salads, fruit kebabs along with dips and sauces, serve as ideal accompaniments to barbecue dishes. This week we have a selection of recipes that are sure to make your barbecue party a sizzling hit. Chicken wings in teriyaki sauce
Ingredients Chicken wings 1 kg Teriyaki sauce ¼ cup Oil 1 tbsp Ginger-garlic paste 1 tbsp Sherry 2 tbsp Honey 1 tbsp Panch phoren ½ tsp Sesame seeds roasted ½ tbsp Sesame oil ½ tbsp |
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Mix teriyaki sauce, oil, ginger-garlic paste, honey, sherry, panch phoren and sesame oil together. Marinate chicken wings in this overnight. Barbecue until cooked through. Baste with remaining marinade while barbecuing. Sprinkle sesame seeds before serving. Asian spice chicken Ingredients Yoghurt 1 cup Ginger-garlic paste 1 tbsp Ground cumin ½ tsp Curry powder ½ tsp Ground mustard ¼ tsp Celery seeds 1/8 tsp Ground cinnamon 1/8 tsp Chichen breasts (boneless) 2 For sauce Olive oil 2 tbsp Onion (diced) ½ cup Curry powder ¼ tsp Garlic paste ½ tbsp Cucumber (diced) ½ cup Tomatoes 2 Ground cumin ¼ tsp Pepper and salt to taste Method Combine yoghurt with all the spices and mix well. Add split chicken breasts in the marinade and keep covered for at least three hours or over-night for a richer flavour. To prepare sauce heat olive oil and saute garlic, onion and cucumber until soft. Add the spices and diced tomatoes and stir till oil surfaces. Barbecue chicken after removing it from the marinade until cooked and juicy. Overcooking would make it hard and dry. Add the remaining marinade in the tomato sauce and simmer. Puree in a mixer and strain. Add salt and pepper and keep warm. Serve the cooked chicken with warm sauce. Cauliflower barbecue Ingredients Cauliflowers 4 Banana leaves 4 large Juice of 2 sour limes Coconut grated ½ Green chillies 6 Coriander leaves 1 cup Mint (finely chopped) 1 tbsp Mango powder 1 tsp Cumin seeds 1 tsp Garlic paste 1 tbsp Sugar 1 tsp Oil 4-5 tbsp Salt to taste Method Remove the leaves and stalks from the cauliflower and keep whole. Wash and apply salt and lime juice. Grind coconut, chillies, coriander, mint and spices to a fine paste. Stuff this into gaps between the stalks. Wrap these cauliflowers into banana leaves and tie with a string. Roast over hot coals till tender. Peel off the charred banana leaves and serve in a bowl of tender boiled and buttered peas topped with finely cut fresh mint Stuffed potatoes Ingredients Potatoes (large) 10-12 Yoghurt 450 gm Salt to taste Oil Coconut (grated) ½ Peas (boiled) ½ kg Juice of 2 sour limes Black pepper powder 1 tbsp Garlic paste 2 tsp Ginger paste 1 tbsp Mango powder 1 tsp Red chillies 10 Cinnamon 1" Cloves 3-4 Mace flowers 2 Star anise 1 Method Wash and scrub the potatoes and cook in salted boiling water for 10 minutes. Remove from water and keep for 10-15 minutes. Cut each potato horizontally and scoop out from middle leaving the shell intact. Heat ½ cup oil and add grated coconut, paste of boiled peas, ginger-garlic paste, mango powder and black pepper. Stir for some time till oil surfaces. Cool and add lime juice and sugar. Set aside. Stuff this mixture in potato shells and join halves to form complete potatoes. Tie with a cord. Grind chillies, cinnamon, cloves, mace and star anise in ¼ cup water and mix with the whisked yoghurt. Put potatoes in a plate and pour the yoghurt over them. Marinate for 2-4 hours. Wrap each potato in foil and place
wrapped potatoes in red embers and cover with hot ash. Let these cook
for an hour or till done. Serve on a bowl of green salad with mayonnaise
dressing. |
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