Grilled to Perfection

The season of enjoying barbecues under the open winter sky is here. Chef Ashish Rai, Head Culinary at Barbeque Nation Hospitality Ltd, provides you with sizzling grill recipes for your next winter cookout.

Albuquerque Atomic Mushrooms

Ingredients
• 20 nos. button mushrooms, medium-sized
• 25 g vegetable oil
• 20 g tomato paste
• 10 g paprika powder
• 2 g red chilli powder
• salt, to taste
• 2 nos. red fresh jalapeno

Method
– Wash, clean and de-stalk mushrooms.
– In a round bottomed bowl add the rest of the ingredients. Whisk lightly.
– Add mushrooms and marinate for 30 minutes.
– Grill over a medium serrated griddle. Do not overcook as paprika powder will turn brown and become bitter.
– Serve hot sprinkled with crushed black pepper.

Atomic Guava

Ingredients
• 500 g guava
• 3 tbsp tomato paste
• 2 tsp paprika powder
• ½ tsp chilli powder
• 1 tsp salt
• 3 tbsp red fresh jalapeno

Method
– In a medium round-based mixing bowl, add tomato paste, paprika powder, chili powder, salt and jalapeno. Mix well and set aside.
– Wash and cut the guava into big dices and marinate in the tomato mixture. Set aside for 30 minutes.
– Pierce the guava chunks on a skewer and grill on a moderate hot grill for about 5 minutes. Serve hot.

Kawari Prawns

Ingredients
• 200 g prawns, medium-sized
• 5 ml lime juice
• 3 g red chilli powder
• salt, to taste
• 1 g turmeric powder
• 1 g fennel powder
• 1 g coriander seeds, crushed
• 5 g tamarind paste
• 5 g red button chillies
• 2 g curry leaves
• 30 g fresh coriander leaves
• 30 g hung curd

Method
– Make a paste of button chillies, coriander leaves and curry leaves.
– Mix this paste with the rest of the powdered masalas and curd.
– Marinate the prawns with the above mixture and keep aside for about 30 minutes.
– Skewer the prawns and grill till desired consistency for approximately two to three minutes.

Lemon Pepper Chicken

Ingredients
• 250 g chicken breast or thigh
• 5 g pepper, freshly ground
• 5 ml lemon
• salt, to taste
• 15 ml oil
• 1 g turmeric powder
• 25 g ginger garlic paste
• 15 g coriander leaves
• 15 g green chilli paste

Method
– Clean the chicken breast or leg free of any fat.
– Prepare a marination of all remaining ingredients.
– Coat the chicken pieces with the marination and leave it for an hour.
– Skewer the marinated chicken pieces and grill till the desired cooking is obtained.

Spanish Valencia Prawns

Ingredients
• 12 nos. prawns, medium-sized
• 20 ml sunflower oil, refined
• 20 ml red wine, dry
• 10 g shrimp powder
• saffron, a pinch
• 20 g paprika
• 20 ml lemon juice
• salt, to taste
• 30 g onion, chopped–fried golden
• 30 g garlic, chopped–fried golden

Method
– In a round bowl, mix paprika powder, red wine, shrimp powder, saffron, salt, vegetable oil and whisk well.
– Add fried onions and fried garlic. Check seasoning.
– Peel, de-vein and clean prawns. Add lemon juice. Marinate for 45 minutes.
– Grill over moderate charcoal fire and serve hot with a medium spice dip.

Chinese Sichuan Chicken

Ingredients
• 5 ml dark soya sauce
• 25 ml sunflower oil, refined
• 25 g red chilli, whole paste
• 10 g ginger, chopped
• 10 g garlic, chopped
• 5 g aromatic seasoning
• 250 g chicken breast pieces, boneless
• 10 g spring onions, chopped

Method
– In a round bottomed bowl, mix soya sauce, red chilli paste and aromatic seasoning powder.
– Add ginger, garlic and vegetable oil. Whisk lightly.
– Add chicken pieces and marinate for one hour.
– Pierce pieces with a skewer and grill over a medium charcoal fire.
– Serve hot sprinkled with chopped spring onions.

Chilli Garlic Fish

Ingredients
• 3 tbsp tahini paste
• 2 tbsp garlic, chopped
• 1 tsp green chilli, chopped
• 1 tsp chilli flakes
• 30 ml sunflower oil
• 1 tsp celery chopped
• ½ tsp dagad phool
• salt, to taste
• 1 tsp sesame seeds
• 2 tsp pomegranate powder
• 500 g fish (basa), boneless

Method
– Debone the fish and cut rectangular pieces in one inch thickness and in length, three inch. Set aside.
– In a mixing bowl, place tahini, oil, mix well and add garlic, chilli flakes, green chilli, celery and salt.
– Then add dagad phool and pomegranate powder; mix well with a balloon whisk.
– Marinate the fish and set aside in a refrigerator, for at least two hours.
– Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside. Serve hot.