Indian Vegetable Barbeque

Indian Vegetable Barbeque

Barbequeing is an excellent method of cooking as it avoids the use of oil and imparts a distinctive flavor to the vegetables. Marinating vegetables increases the flavor and makes them more tender.

The vegetables can be served with mustard, Tabasco sauce and tomato ketchup.

If instead of using the marinate, you sprinkle salt and ajwain powder on the vegetables then it will be called western style barbeque. The best vegetarian option for barbequeing is paneer. Else all the vegetables can be barbequed. I have recently eaten cauliflower barbequed but paneer tastes very nice.

• Preparation Time: 10 minutes 
• Cooking Time: 10 minutes 
• Serves :2

For Marinating

1 teacup fresh curd

3 tsp tandoori masala powder

11/2 tsp ginger garlic paste

a few drops of orange coloring (optional)

Salt to Taste

Other Ingredients

100 gms Paneer

2 capsicums

2 tomatoes

2 onions

To Serve

1 tsp chaat masala (optional)

For Marinating

1. Tie the curd in a cloth, hang and allow to drain for 1 hour.

2. Add the masala, paste, coloring and salt and mix well.

How to proceed

1. Cut all the vegetables in squares and pour marinate on the top of paneer, capsicum and onion pieces and keep for 20 minutes.

How to Serve

1. Just before serving, add tomato pieces.

2. Now insert one paneer square followed by on capsicum, tomato and onion in skewer/ stick.

3. Grill the vegetables in then oven or Cook on open charcoal fire.

Sprinkle chaat masala on the top and serve hot.