I do love barbecues and I do love Indian food. I rarely think to combine the two to be honest. I'm a big lover of spicy food, lots of herbs and spices, and barbecue food can be so healthy! I think I might do a barbecue for friends over my birthday weekend.
Who's coming? ;)
Prawn Shashlik - Serves 4
Ingredients
juice of 3 limes
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1tbsp mild curry powder
A handful of fresh coriander leaves, finely chopped
2tsp each of cumin seeds and black onion seeds
salt and pepper
2 large raw de-veined tiger prawns, with tails on
1 red and 1 yellow pepper, de-seeded and cut into bite-size pieces
2 large red onions, cut into thick wedges
Method
1. To make the marinade, put the lime juice, garlic, chilli, curry powder, coriander, cumin and black onion seeds in a bowl. Season and stir well.
2. Put the prawns in a wide glass bowl. Pour over the marinade and toss to coat evenly. Cover and chill for at least 10 minutes.
3. Thread the prawns, peppers and onions alternately onto 8 skewers. Cook the kebabs on the pre-heated barbecue on a medium-hot heat for 6-8 minutes, turning regularly.
Potato and Aubergine Salad - Serves 4
Ingredients
7oz / 198g new potatoes, sliced into 1/in / 1cm rounds
2 aubergines and 2 courgettes, sliced into 1/2 in / 1cm rounds
Cooking Spray
salt and pepper
1-2 tsp cumin seeds
1 tsp black onion seeds
4tbsp pomegranate seeds
A small handful of fresh mint leaves
A large pinch of paprika
For the dressing:
1 red chilli, de-seeded and finely chopped
2 garlic cloves, crushed
3 1/2 oz / 100g fat free fromage frais
juice of 1 orange
juice of 1 lemon
1/2 tsp ground cinnamon
1tsp ground cumin
2 handfuls of fresh mint leaves
2 handfuls of fresh coriander, finely chopped
Method
1. Boil the potatoes for 10 minutes, or until tender. D rain and set aside.
2. Preheat your grill to high. Spray the potato, aubergine and courgette slices with cooking spray and season. Put the slices under the grill and cook for 12-15 minutes, turning and spraying wit more cooking spray until browned and softened. Then arrange on a serving platter.
3. To make the dressing, blend together all the ingredients until fairly smooth using a hand blender or small food processor. Season to taste and mix.
4. Drizzle the dressing over the vegetable slices. Toast the cumin seeds in a pan over a medium high heat for 2 minutes. Scatter the black onion, pomegranate and toasted cumin seeds over the salad. Garnish with the mint leaves.
Masala Chicken Drumsticks - Serves 4
Ingredients
7oz / 298g fat free natural yogurt
1 red chilli, de-seeded and finely chopped
4 garlic cloves, crushed
finely grated zest and juice of 1 lime
1tsp ground cumin
2tbsp tandoori or mild curry powder
salt and pepper
8 large skinless chicken drumstricks/thighs/breasts
A handful of fresh coriander leaves, roughly chopped, to garnish
lime wedges to serve
Method
1. To make the marinade, put the chilli, yogurt, garlic, lime zest and juice, cumin, and curry powder ina bowl. Season well and stir
2. Make 3-4 slits in each piece of chicken, cutting all the way to the middle and then put in a glass dish in a single layer. Pour over the marinade and toss to coat. Cover and chill for 12-24 hours.
3. Cook the chicken on the preheated barbecue over a medium hot heat for 30-35 minutes, or until cooked.
4. Garnish the chicken with coriander and serve with lime wedges for squeezing over.
Chilli sweetcorn cobettes - Serves 4
Ingredients
finely grated zest and juice of 2 limes
1 medium red chilli, finely chopped
A handful each of parsley coriander and finely chopped
2 tsp sea salt
8 sweetcorn cobettes
Method
1. To make the rub, put the lime zest and juice, chilli, coriander, parsley and salt in a bowl and stir.
2. Thread each cobette onto a wooden skewer. Then cook on the preheated barbecue for 5-6 minutes over a medium heat, turning often. Brush over the marinade for the final minute of cooking time and then serve.
Gujerati carrot and cabbage slaw - Serves 4
Ingredients
2tsp black mustard seeds
3.5 floz / 100ml white wine vinegar
1tsp artificial sweetener
1 garlic clove, crushed
1/2 tsp ground cumin
1/4 tsp mustard powder
1/2 tsp crushed chilli flakes
salt and pepper
3 large carrots, peeled and coarsely grated
1/2 small red cabbage, halved and thinly sliced
A small handful each of chopped coriander and mint leaves
Method
1. Place a frying pan over a medium heat and toast the mustard seeds for 1 minute. Transfer to a bowl with the white wine vinegar, sweetener, garlic, cumin, mustard powder, chilli flakes and orange juice. Season well and stir.
2. Put the carrots, cabbage and onion on a serving platter. Pour the dressing over the vegetables. Toss to mix well then cover and chill for at least 3-4 hours. Scatter over the coriander and mint, toss and serve.
Adraki Champ - juicy lam cutlets infused with fresh ginger, garlic and spices - Serves 4
Ingredients
1 tsp ground cinnamon
2 tsp ground cumin
1tsp each of ground coriander and hot chilli powder
1/4 tsp turmeric
6tbsp fat free natural yogurt
1in / 2cm piece of fresh root ginger, finely frated
2 garlic cloves, crushed
juice of two lemons
salt and pepper
8 lamb cutlets, all visible fat removed
For the raita:
3.5 oz / 100g each of fat free natural yourt, and fat free cottage cheese witho onionand chives
3 large handfuls of fresh mint leaves
2 large handfuls fresh coriander leaves
1/2 tsp artificial sweetener
juice of 1 lime
1/s small cucumber, finely cubed
Method
1. To make the marinade put the cinnamon, cumin, ground coriander, chilli powder, turmeric, yogurt, ginger, garlic and lemon juice in a bowl. Season and stir.
2. Put the lamb cutlets in a wide glass dish in a single layer. Pour over the marinade and toss to coat evenly. Cover and chill in the fridge for 3-4 hours, or overnight if time permits.
3. To make the raita, blend all the ingredients except the cucumber. Season and stir in most of the cucumber. Transfer to a bowl, garnish with the remaining cucumber. Cover and chill until needed.
4. Cook the lamb on a preheated barbecue over a medium-hot heat for 3-4 minutes on each side, or until cooked to your liking. Garnish the cutlets with fresh coriander and serve with the raita on the side.
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