Indian Vegetable Barbeque Recipe
Ingredients
| Curds | 1 (For marinating) | |
| 3 teaspoons tandoori masala powder | ||
| 1 1/2 teaspoons ginger-garlic paste | ||
| Salt | To Taste (For marinating) | |
| Other ingredients | ||
| Paneer | 100 Gram (For marinating) | |
| Capsicums | 2 (For marinating) | |
| Tomatoes | 2 (For marinating) | |
| Onions | 2 (For marinating) | |
| Chaat masala | 1 Teaspoon (To serve) | |
Directions
For marinating
1. Tie the curds in a cloth, hang and allow to drain for 1 hour.
2. Add the masala, paste, colouring and salt and mix well.
How to proceed
1. Cut the paneer into fat squares and capsicum into pieces.
2. Cut the tomatoes and onions in thick circles.
3. Pour the marinate on top of the paneer, capsicum and onion pieces and keep for 20 minutes.
How to serve
1. Just before serving, add the tomato pieces.
2. Now insert one paneer square followed by one capsicum, tomato and onion piece at a time onto 2 skewers.
3. Repeat till the skewer is filled with vegetables.
4. Cook on an open charcoal fire (segree) for 4 to 5 minutes.
1. Tie the curds in a cloth, hang and allow to drain for 1 hour.
2. Add the masala, paste, colouring and salt and mix well.
How to proceed
1. Cut the paneer into fat squares and capsicum into pieces.
2. Cut the tomatoes and onions in thick circles.
3. Pour the marinate on top of the paneer, capsicum and onion pieces and keep for 20 minutes.
How to serve
1. Just before serving, add the tomato pieces.
2. Now insert one paneer square followed by one capsicum, tomato and onion piece at a time onto 2 skewers.
3. Repeat till the skewer is filled with vegetables.
4. Cook on an open charcoal fire (segree) for 4 to 5 minutes.
Chef
