Veg Barbeque

Veg Barbeque

Veggies and Cheese:

• 250 gm. Paneer or Hard Cottage Cheese
• 250 gm. Tofu marinated in sweet chilli sauce
• 1 Large Green Capsicum or Red or Orange
• Tomatoes, deseeded, cut into cubes (optional)
• 2 Onions cut into large chunks

Marinate:
1. Dry Rub:

• 1½tsp.Cumin Powder
• 1½tsp.Coriander Powder
• 2tsp.Tandoori Masal
• 1-2tsps.Red Chilli Powder
• 1tsp.Paprika
• 1tsp.Mustard powder
• 1-2tbsps.Sweet Chilli Sauce
• 1tsp.HotSauce (optional)
• 1-2tbsps.Garlic paste
• Olive oil
• Salt to taste

 2. Paneer tikka marinate:

• 1½tsp.Cumin Powder
• 1½tsp.Coriander Powder
• 2tsp.Tandoori Masala
• 1-2tsps.Red Chilli Powder
• 1Tsp.Paprika
• 1tsp.Mustard powder
• 1-2tbsps.Garlic paste
• Olive oil
• 1Cup plain yogurt
• Salt to taste

Method:

• There are 2 ways to prepare the cheese and veggies. You can either use the dry rub or marinate the veggies and cottage cheese in a yogurt marinate. I have tried both mixes, and they are both just fine.
• Cut the paneer and tofu in to cubes. In a large bowl place the cubes and put all the ingredients into the bowl. Mix well to coat each cube with the marinate or dry rub.
• Make sure you only marinate the paneer, there is no need to marinate the veggies and onion. They taste better raw as they retain their crunch. Leave to marinate for at least 4-5 hours in the fridge. Prepare this at breakfast time for best results.
• As you prepare the barbeque, you can start chopping the veggies. Do not remove the paneer from the fridge till you start arranging everything on the skewers. If you remove earlier the paneer will start melting.
• If using wooden skewers, make sure you soak them in 
• 
•  ater before using, else they will just burn on the grill. I like to soak them like this, in a coke bottle that I absolutely love. Where did these bottles vanish!! Whenever I get a chance I grab one of these believe it or not i think coke tastes better in these... :) 
• Also try to use coal for the smoky authentic Indian taste.

• Arrange the paneer, capsicum, tomato, onion and tofu on the   seekh (skewer). Spray some oil and place on the grill. Sometimes oiling the grill is better than oiling the seekh.
• When they turn nice and brown, remove on a plate, squeeze some lemon juice and gobble it down with some dense red Shiraz or nice chilled beer.

Sorry about the pictures, actually we gobbled these down so quickly I could only manage this lonely little skewer pic. :) 

(If you use the wet marinate, do not throw away the mixture. The mixture can be used next day for a nice lunch box treat. Recipe posted in the next post.)