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Showing posts with label VEGETARIAN BARBECUE RECIPES. Show all posts
Showing posts with label VEGETARIAN BARBECUE RECIPES. Show all posts

Monday, July 28, 2008


This is my entry for "Grill it - Summer fun" hosted by Sig on her website Live to Eat - "Sleep till your hungry and Eat till your sleepy" I love this catch line.
Lets Celebrate Summer with Seattle
It's summer time in Seattle and time for barbecue............
Since we have the privilege of staying in Singapore which lies in the Tropical Rainforest region, we are always blessed with Summers accompanied by downpours to battle the sweltering heat and bringing down the temperatures .
So why not celebrate Summer with our Seattle brethren?.
Grilling doesnt have a season in Singapore. It happens when friends decide to meet, chill out and when 75% of the people in the group are in the mood to have barbecued food.
We are privileged to have a group who meet and have a barbecue once in a while and we are lucky to have a seperate vegetarian grill where we barbecue a whole lot of vegetarian stuff. Here's my entry for the event "Grilled Corn on the Cob". This is my hubby Yo's absolute favourite and he sometimes grills corn even on the gas at home.
In India, when it rains we used to haveCorn (known as "Butta") grilled on little charcoal chulhas(stoves) by the "buttewalla" (means a vendor selling corn). The Buttewalla used the backside of a notebook, which is made of cardboard to fan the coals so that they light up properly to barbecue the "butta"(corn).
Rains make me reminiscent of my days in India when we used to wait for the buttewalla to start selling his buttas(since this was a seasonal delicacy). The corns crackling in the chulha and the masalas put in small neat bowls waiting to be sprinkled and rubbed over the corns would make anyone's mouth water. He used to have some wonderful variations like plain salted, salted with chilly powder(lets call that chillied), salted, chillied and drizzled with Amul butter, Corn sprinkled with chaat masala and last but not the least Salted and chillied with lime. All of the above combos were available for the same price where you could choose one or all of the available ingredients, except when you add the amul butter, which was slightly more priced than the rest.
People would wait impatiently to get their corn done (the chulha was usually small and only 2 corns can be barbecued at a time), The waiting time made it even more appealing as we would get to see the way he barbecued, sprinkled, rubbed masala with lime and watching this mouthwatering chore would make us await our turn eagerly. The corn was served in its husks with the respctive combo masala. It used to be such a pleasure to dunk into its sweet, tangy, spicy taste while its hot and the weather is so chilly due to the rains.
This recipe is for Yo.....
Corn on the cob is an all time favourite and tastes really divine when freshly roasted on a grill. There is a technique to roast the corn and you will be surprised to know that the best technique is to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture (no need to soak the corn in water as called for by some). The smokey corn husks impart a wonderful flavor to the corn as well.

Sweet Corns – 4-5
Lemons – 2 cut into halves.
Salt as required
Red chilly powder as required
Butter as required

Wait for the coals to be burning well.Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Turn the corn occasionally with long tongs so that you don’t burn yourself, Grill until the husks are charred on all sides, about 15 to 20 minutes. Remove the corn from the grill. Let it sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn. Make a mixture of salt and chilly powder. Cut the lemon into halves. With the half lemon dip into salt and red chilly powder and rub onto the corn from all sides. Using a butter knife spread butter on all sides of the corn. The Butter will be melting and when u bite onto the corn the butter and the spices will simply melt along with the freshly roasted corn in your mouth. Its simply divine and an all time Indian favourite.

(The photo of "Rain" is a free downloadable poster from the net and the picture of the corns being grilled with their husks on a grill are courtesy Wikipedia)

Tuesday, August 21, 2007


2-3 Brinjals (also known as Aubergines or Eggplants)
Olive oil as required
Salt as required
Chilly powder as required

Slice the Brinjals into thick slices, the slices shouldn’t be very thin as brinjals tend to cook very fast and will literally start to melt on the grill. Take a zip lock bag and put the slices brinjals, salt and chilly powder and 1 tbsp olive oil and toss well and allow to marinate for a while, then just place the slices on the grill. Cook until roasted and crust is formed. You will get the grill marks on it. It tastes absolutely divine.

Monday, August 20, 2007


2 onions peeled and quartered
2 large aubergines cut into cubes
2 tomatoes, hollowed and quartered, you can also use the cherry tomatoes, so no need to hollow them, u can just directly insert into the skewers.
2 capsicums, deseeded and quartered
2 potatoes boiled, peeled and quartered
10-12 large cubes firm Paneer(mind you the Paneer should be big blocks, not the small ones, Tofu can be used instead of Paneer, as a healthy alternative.
Basic Marinade (Refer to the recipe of the basic marinade in the Vegetarian Barbecue recipes section of my Blog)

In a glass bowl, make the basic marinade and marinate all the vegetables and the paneer overnight. If you are keeping it overnight, keep it in the refrigerator. Before transferring to the refrigerator let it marinate in room temperature for at least 1 hour. Remember the Paneer should be big blocks and not the small pieces that you get in the market as the small pieces will literally get dissolved in the marinade and will break while inserted into the skewer. If Paneer is not available you can use Tofu (which is actually Soya Paneer or Paneer made out of Soya bean milk), but don’t use silken tofu or the soft tofu available in the market. When you are grilling. Wait until the coals are burning well. Insert each vegetable and the paneer into the skewer in turns. Start with tomato and end with paneer. Keep hard veggies like potato, onion, in the centre. Inserting the different colors makes it look so delicious. Place on the barbecue and keep turning while roasting. When the marinade dries and veggies sizzle, they are done. You can see a golden or reddish crust formed.

Sprinkle chat masala on top and serve hot.


Paneer (Cottage Cheese) – 500 gms
Hung Yogurt – 1 cup
Ginger – Garlic paste – 1 tsp
Green chillies paste – 1tsp
Lemon juice – 1 tbsp
Turmeric powder – 1 tsp
Cumin (Jeera) powder – 1 tsp
Salt to taste

Dry Roast and grind cumin seeds. Freshly grounded spices always add that extra punch to your marinade. In a bowl, Take your hung yogurt, ginger garlic paste, green chili paste, freshly ground cumin powder, turmeric powder, lemon juice and salt as required. Mix well. Now add the Paneer(Cottage cheese) cubes and mix it and allow it to marinate in the refrigerator overnight. While grilling you can insert the paneer into bamboo skewers and grill until it is red or done well.


Baby Potatoes – ½ kilo
Butter as required to apply for the potatoes
Green chillies - 3-4 / Green chilly paste – 1 tsp
Garam Masala Powder – 1 tbsp (Refer to recipe in the Masala Powders section of my blog)
Salt as required

Take ½ a kilo of baby potatoes and peel it. Wash it well and Half boil it (it shouldn’t be too soft, just a little done or half done. If it is fully boiled it will break while you insert it into the skewer).

Now in a bowl put in the potatoes, butter, minced green chilies (or green chilly paste), garam masala powder and salt as required and mix well and let it get marinated. This should marinate overnight, So if you mix it in the evening , you can keep it in the fridge overnight , until the next evening when you have the barbecue, the poatoes get marinated well and all the spices are stuck to it. Put the potatoes in a skewer and grill it till it gets roasted, because of the butter, the potatoes will get golden and then slightly reddish, u can remove from the skewer at that time and serve hot with any choice dips or as a side dish.

Hope you enjoy the masala potatoes.

Tip: You can use Red chilly powder instead of green chillies, but since garam masala has a spicy flavor to it already, Green chilly gives it a real good flavor. I am sure you guys will enjoy this recipe of mine.



Here are some starters which will tantalize your taste buds.

Cauliflower is usually very fast to cook and the Tandoori Gobi is one dish which will make u come back for more.
Cauliflowers – 2 large Cauliflowers
Hung Yogurt – 1 cup
Besan (Gram Flour) – 1 cup
Ginger – Garlic paste – 1 tsp
Red Chilly powder – 1 tbsp (Preferably use Kashmiri Chilly powder for that dark red colour)
Ajwain (Carom seeds or Bishop’s weed) – 1 tsp
Cumin (Jeera) powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste

Cut out the Cauliflowers into florets and keep them soaked in warm water some turmeric and salt for about half an hour, so if there are any small creepies and crawlies in there they will come out. Wash and pat dry.

Now prepare the marinade. In a bowl, Take the Hung yogurt, Besan, Ginger-garlic paste, Ajwain, Red chilly powder, Jeera powder, Coriander Powder and Salt as per your taste, mix all this well till it forms a uniform batter. Throw in the Cauliflower florets and mix well. If the marinade is not enough double the measurements. You can keep this in the marinade overnight or even if you marinate for about an hour before cooking should do. The longer anything stays in a marinade the tastier it gets as the spices enter the vegetable well. Insert the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally.

For, that extra tangy taste, sprinkle chaat masala over the grilled cauliflower florets.


This can be considered as a Basic Marinade for Vegetarian Barbecue Recipes, almost all the vegetables can be dipped in this marinade before they go to the grill.

Thick Yogurt – 1 kg
Cream - 50 ml
Ginger paste – 1tsp
Garlic paste – 1tsp (optional)
Red Chilly powder – 1 tsp
Cumin (Jeera Powder) – 1 tsp
Lemon juice – 1 tbsp
Corn flour - 1-2 tbsps
Refined oil - 1 -2 tbsps to toss the vegetables and also while grilling you need to brush this on to the vegatebles.
Salt - to taste

Hang the thick yogurt overnight in a soft muslin cloth so in the morning all the water would be drained.
Then turn out the yogurt mixture in a glass bowl and keep aside. Add 50 ml of cream this allows easy cooking and gives a rich texture to the vegetables. Now Add all the other ingredients and mix well. The lemon juice when combined with the salt and spices tenderizes the vegetables and allows the spice to enter the vegetables easily. The corn flour thickens the marinade and also enables to coat the vegetables well.

Heat some oil in a wok and toss the washed and cut vegetables into it and sir fry for 2 minutes before u add them to the marinade, this not only helps the vegetables to absorb the marinade well but also tenderizes it slightly allowing it to cook faster on the grill.

This can be considered as a Basic Marinade which works well with almost all vegetables. Marinade changes for every vegetable cooked in the tandoor / grill. No tenderizers are required, only spices, oils and pastes will do. So you can see it is very healthy.

Monday, August 21, 2006


2 medium sized potatoes
Lemon Juice – 2 tbsps
Coarse Pepper powder – 1tsp
Salt as required
Olive oil as required

Wash the potatoes well. Tear foil large enough to wrap the potato. Pour 1 tablespoon olive oil in center of foil. In a zip lock bag, put in the potatoes, salt lemon juice and pepper powder and oil and shake well. Allow to marinate for a while. Put the marinated potatoes in the foil.Wrap and grill until tender.


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