Grill thrills

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There’s something about the whole process of grilling, roasting, meat, veggies and spices all coming together that makes for a lip-smacking combination. And the nip in the air just serves as a perfect accompaniment for this. Bring out those skewers and get set to add a dash of spice to your meals, these skewered delights can be served as appetisers with cocktails, or even as main course with some naan, pulao and a couple of salads. While you’re at it, don’t discount the idea of grilling a sweet something to end the meal on a perfect note.

Note: Metal skewers are good to use as they are reusable but if you want to use wooden or bamboo skewers, then soak them in cold water half an hour before using as this will prevent the skewer from burning during the process.

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Mushroom, bell pepper and tofu satay
Ingredients
200 gms of button mushrooms
4 bell peppers of different colours, de-seeded and diced
200 gms of silken tofu, diced
Oil

For the marinade
1 onion, chopped
3 cloves of garlic, chopped
1 inch piece of ginger, peeled and sliced
2 red chillies
1 tsp of jeera powder
1 tsp of dhania powder
½ tsp of tumeric powder
2 tbsp of light soy sauce
1 tbsp of fish sauce (optional)
2 tbsp of roasted peanuts
1 tbsp of fresh lemon grass, chopped finely
3 tbsp of sugar
2 tbsp of groundnut oil
Salt to taste

Method
Mix all the ingredients together for the marinade and blitz to form a coarse paste, use the oil to adjust the consistency of the paste. The marinade needs to be sweet and spicy with a sticky texture.
Coat the vegetables with the marinade and keep it in the fridge for about an hour or so. Arrange the veggies on a skewer, sprinkle salt and brush with olive oil. Grill until they’re brown and evenly done. Serve hot with a peanut sauce.

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Coconut shrimp
Ingredients
250 gms of tiger prawns, cleaned, de-veined and shelled (if you like)
Oil

For the marinade:
4-5 tbsp of rice flour
½ cup of grated fresh coconut
1 green chilli, minced
¼ cup of thin coconut milk
1 tsp of cardamom powder
Salt to taste

Method
Mix add the ingredients together for the marinade until combined well, it needs to be a little runny and not too thick. Add the shrimp to this and adjust the seasoning. Cover and allow this to marinate for 30 minutes to an hour.
Arrange the shrimp on a skewer, you can add some pieces of bell pepper or onions if you like to enhance the flavour, and grill evenly for about 10 minutes. Be careful not to overcook because the shrimp can turn rubbery. Serve hot with mint chutney.

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Grilled mixed fruits
Ingredients
1 cup of apple, diced
1 cup of pineapple, diced
3 bananas, peeled and cut into pieces
5-6 strawberries, halved

For the marinade
3 tbsp of honey
1 tsp of cinnamon powder
1 tbsp of demerara sugar
Some hot water

To garnish
2 tbsp of chocolate sauce
Mint leaves

Method
Mix all the ingredients together for the marinade and keep it in the fridge for about an hour. Coat the fruits with this marinade evenly and arrange the pieces of fruit on the skewers.
Grill them evenly on all sides just until the marinade begins to caramelise, be careful not to burn it because the sugar has a tendency to burn easily. Drizzle the chocolate sauce on top and add the mint leaves, serve with some vanilla ice cream.

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Achaari pineapple
Ingredients
1 medium sized pineapple, peeled and cut into slices of one inch thickness
Oil
For the achaari masala:
1 tbsp of jeera
2 tbsp of mustard
4-5 dry red chillies
1 tbsp of watermelon seeds
½ tbsp of dhania
½ tsp of methi seeds
1 tsp of saunf
3 cloves of garlic, peeled and chopped
1 inch piece of ginger, peeled and chopped
¼ tsp of tumeric powder
1 tsp of garam masala powder
1 tsp of chaat masala
Salt to taste

Method
Dry roast all the spices over a low flame till they turn a nice golden brown. Once this is done, place it in the mixie along with the other masalas and grind to a fine paste along with some water, adjust the seasoning as per your taste.
Use a fork to pierce the surface of the pineapples, spread the masala over the fruit, cover and keep aside for at least half an hour.
Arrange the pineapple slices on a skewer and brush with the oil, grill evenly on both sides until it has turned brown. If you’re using an oven for the grilling, then about 5-7 minutes on each side at 160 degrees Celsius will do.

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Lasooni murgh
Ingredients
500 gms of boneless chicken, cleaned and cut into small pieces
Oil

For the marinade:
1 whole bulb of garlic, peeled and chopped roughly
2 tbsp of fresh cream
¾ cup of curd
½ tsp of nutmeg powder
¼ cup of almonds, peeled and chopped
1 tbsp of coriander leaves
1 tsp of garam masala
Salt to taste

Method
Make a fine paste of all the ingredients listed for the marinade, if it seems too thick add a little curd to adjust the consistency.
Coat the pieces of chicken with this and leave it to marinate in the fridge overnight (if not, for four hours at least). Allow the meat to thaw and come down to room temperature before proceeding. Pierce the chicken with the skewers, drizzle with some oil and grill for approximately 15 minutes until it is evenly done. Serve hot with onion slices and lime wedges.