Grilled Veggies

As written by Milo….

I happened to visit this very popular barbeque joint in the city that I live in, but it was with office colleagues.

I was impressed by the variety of vegetarian barbeques they offered. While I try to work-out a plan to take my family to the barbeque joint to treat their taste buds, I thought it was worth a try to have some barbeque/grill experimentation at home. With my ever enthusiastic foodie wife to be my aficionado it wasn’t difficult.  Here is the recipe.

 

Veggies:

1 corn cob, average size

250 grams mushrooms, preferably with large bulbs as they tend to shrink after grilling

16 paneer cubes (cottage cheese) of about 1 inch each

16 baby potatoes

1 large onion

12 baby corns

Marinade/Sauce:

200 gms low fat curd (should be made by skimming off cream of regular milk at home)

15 to 20 garlic pods,

3 tea spoons ghee,

2 tea spoons red chilly powder

1 tea spoon dhania (coriander) powder

2 tea spoons pepper corn,

3 tea spoons amchoor (dry mango) powder

2 tea spoons cashew nuts

Salt to taste

Sauce preparation:

In a large bowl mix the curds (drain the excess water), chilly powder, dhania powder and amchoor powder.

In a pestle crush the pepper, garlic and cashew nuts into a coarse paste. Add this paste to the bowl. Add ghee and salt to taste.

Salt should be added to the marinade and not the vegetables. Vegetables tend to loose water if salt is added, making them excessively soft, which is definitely a no-no for this preparation.

Mix the contents well and set aside. Do not let it separate as water and solids. Stir occasionally.

Veggies preparation:

Wash the corn cob and cut it into discs of about 2-3 cms wide. Wash the mushrooms well to ensure all the dirt and grime is removed well.

Do not peal the baby potatoes, they taste better with the skin on. Make ridges along the skin of the potato occasionally making deeper cuts to thoroughly washed potatoes. Potatoes are the toughest vegetable in the recipe, therefore they need to absorb the marinade/sauce well. Peal the onion and cut it only into 4 pieces. Use the outer larger pieces. Wash the baby corns.

Steam the vegetables well in a steamer (we used an idlee maker). Do not use a cooker as the vegetables may get over-cooked. Place the tougher vegetables at the bottom e.g. corn cob discs, followed by potatoes then softer vegetables like mushrooms, baby corns as they get cooked/steamed easily. Let them steam on a high flame for 5 minutes followed by 10 minutes simmer.

Steaming is a better option than using any sort of tenderizers.

 Grilling:

Mix the steamed vegetables and the marinade and set aside for 2 hours. Stir occasionally as the curd tends to separate as water and solids.

Butter a shallow grilling pan and place the marinated corn cob discs and baby potatoes on it. Allow the vegetables to be lightly soaked in the marinade. Grill at 150 C for 20 minutes, occasionally turning and applying a layer of the marinade (frame this sentence well)

After this place the paneer cubes and the mushrooms into the pan. Add the marinade again to ensure the vegetables are lightly soaked. Grill for 10 minutes at 150 C.

Now add the baby corns and the rest of the marinade. This time the vegetables should be covered well with marinade, almost the consistency of a semi thick curry. Grill the vegetables for 15 minutes at 150 C. Let the pan stand inside the oven even after 15 minutes.  Once the oven cools remove the pan out and stir well, ensure that tender vegetables like baby corn and mushrooms do not break. Paneer also tends to get very soft. (To avoid paneer becoming excessively soft use ice hard paneer cubes directly and do not wait for the cubes to thaw). Set aside for at least 2 hours for the vegetables to absorb the goodness of the marinade.

After about a standing time of 2 hours stir the vegetables well once again. The marinade must have become thicker and reduced in quantity, ideally to a quantity just enough the coat individual vegetable pieces.

Before serving grill the vegetables once again at 175 C for 15 minutes. Serve an assortment of all the vegetables, with a spoon or 2 or the cooked thick marinade steaming hot, with a mug of chilled beer.

Nothing better than celebrating a hot summer Sunday afternoon indoors.

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