Friday, April 9, 2010
Indian grills are outstanding due to their perfect blend of spices.It can be preferred due to its very less oil cooking concept.The flavours are brought out by using charcoal heat.Marinating meat in India has a unique concept because the meat is soaked in yogurt for several hours along with other spices (I personally prefer to marinate for 24-36 hours). If marinated along with raw papaya, minimum of 4 hours should be fine(unless you expect a mealtable piece of meat in your mouth).Grills are great at outdoor parties, camping and also at any other food party.
Boneless meat - 1 kilo
Yogurt - 1/2 cup
lime juice - 1 tsp
ginger-garlic paste - 2 tsp
red chilli powder - 2 tsp
coriander powder - 1 tsp
garam masala powder - 1 tsp
red color - few drops( optional)
salt for taste
capsicum or bell peppers - 2 nos
tomatoes- 2 nos
Dice the meat into cubes and marinade in yogurt along with lime juice, ginger-garlic paste,red chilli powder, coriander powder, garam masala powder,and salt for 24 hours or more. Just before grilling add color (optional). Skewer the meat along with diced onions, tomatoes and peppers in between and roast on a charcoal grill for 8-10 min. Add leftover marinade and baste with oil in between and roast again for 5 min. Garnish with green coriander, onion rings, lime wedges and serve.
Note: We can also marinate with different combinations of spices and sauces.