Wednesday, August 12, 2015

Barbeque Nation’s quick party ideas for 15th August

Too busy to plan your August 15 holiday? Last minute vacation planning will burn a hole in your pockets and traveling within your own city is a traffic nightmare. Commemorating our country's independence need not involve luxury digs in a remote location at an exotic beach.India is home to finest grills and kebabs. Why not celebrate this holiday with a good, old-fashioned barbecue with friends and family without maxing your credit card limits?
Barbeque Nation has put together a few of their favorite ‘do it yourself in minutes’ grill recipes for a kickass Independence Day BBQ party. So put on some patriotic gear, wave the flag and celebrate with good Indian food this 15th August. 
Vegetarian recipes
1.     Albuquerque Atomic Mushroom
Medium sized button mushrooms- 20nos
Vegetable oil- 25 gms
Tomato paste- 20gms
Paprika powder- 10 gms
Red chilli powder- 2gms
Salt- to taste
Red fresh jalapeno- 2nos

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 black pepper crushed.

2.     Grilled Potato kebabs

1 kg potatoes - peeled, diced and half boiled
1 tsp ginger paste
10 pods chopped garlic
1½ cup hung curd
2 tsp red chili flakes
1 tbsp lemon juice
3 tbsp besan flour (roasted)
1 tsp cumin powder
1 tsp coriander powder
1½ garam masala powder
1 tsp rock salt
2 tbsp kasoori methi
1 tsp salt
2 tsp red chili powder
1 tsp ajwain seeds
1 tsp chat masala
30 ml mustard oil

In a medium mixing bowl place all dry ingredients - add curd, lemon juice, ginger paste, chopped garlic and mustard oil and mix well
Add diced potatoes, mix well set aside at least for 2 hours in a refrigerated condition.
Skewer the marinated potatoes and grill on a moderate hot griller till the potatoes are cooked. Brush some oil before serving.

Non-vegetarian recipes

1.     Yorkshire lamb patties
30 ml vegetable oil
10 gms Horseradish sauce
Salt to taste
50 gms chopped onions fried a level below golden brown
10 gms coarsely chopped parsley
200 gms lamb minced

In a round mixing bowl, mix horseradish sauce and vegetable oil. Whisk well.
Add fried onions and coarsely chopped parsley. Check seasoning.
Season lamb mince with salt and pepper.
Make round patties of 50 gms each and cook on pan grill.
Serve hot with mayonnaise dip and crisp salad.

2.     Spanish Valencia prawns
12 medium sized prawns
20 ml refined sunflower oil
20 ml dry red wine
10 gms shrimp powder
A pinch of saffron
20 gms paprika
20 ml lemon juice
Salt to taste
30 gms chopped onion – fried golden
30 gms chopped garlic – fried golden

In a round bowl, mix paprika powder, red wine, shrimp powder, saffron, salt and 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. 

3.     Peri peri chicken
Chicken 1 kg
For the piri-piri sauce:
6-12 fresh red chilies,
1 tbsp garlic, chopped
1 tsp salt
½ tsp oregano
½ tbsp paprika (or red chili powder)
100ml olive oil
50ml red wine vinegar

To make the piri-piri sauce, preheat the oven to 180C. Place the chilies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chilies. Place the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then place in food processor and blend to a fine paste.
Place the chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 4 hour.
Skewer the marinated chicken and grill till done.

Chef’s tips:
If you don’t find paprika then use red chili powder.

4.     Jamaican Jerk Chicken drumsticks
4 chicken drumsticks
30 ml vegetable oil
5 gms Muscavado sugar (brown sugar)
30 ml cider vinegar
20 ml rum
10 gms pepper powder
2 gms nutmeg powder
10 gms cinnamon powder
Salt to taste
50 gms chopped onions fried brown
30 gms Naga or scotch bonnet chili, 2-3 diced
5 leaves fresh thyme
20 gms garlic, fried

Make diagonal cut marks on chicken pieces. In a round bottomed bowl add all the ingredients except chicken.
Whisk lightly
Add chicken pieces and marinate for 30 minute
Grill over a medium charcoal fire
Serve hot, sprinkled with crushed black pepper

5.     Chilli Garlic Fish

Tahini paste                           3 tbsp
Garlic Chopped                    2 tbsp
Green Chili Chopped         1tsp
Chili flakes                             1tsp
Sunflower oil                        30ml
Celery chopped                  1 tsp
Dagad Phool                          ½ tsp
Salt                                         As per taste
Sesame seeds                     1 tsp
Pomegranate powder     2 tsp
Basa Fish                              500g boneless

Debone the fish and cut rectangular pieces I inch thickness and 3 inch in length, set aside.
In a mixing bowl place tahini, oil, mix well and add garlic, chili flakes, green chili, celery, salt,
Dagad phool, pomegranate mix well with a balloon whisk. Marinate the fish and set aside in a refrigerator at least for 2 hours. Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside. Serve hot.

About Barbeque Nation:
Barbeque Nation is one of the most successful casual dining restaurant chains in India. It is a pioneer to promote ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill in India. With 50 outlets across the nation, it offers a blend of American, Mediterranean, Oriental and Indian cuisines in both vegetarian and non-vegetarian choices. 

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