Indian Vegetable Barbeque

Ingredients For marinating 1 teacup fresh curds 3 teaspoons tandoori masala powder 1 1/2 teaspoons ginger-garlic paste a few drops red colouring (optional) salt to taste Other ingredients 100 grams paneer 2 capsicums 2 tomatoes 2 onions To serve 1 teaspoon chaat masala For marinating Tie the curds in a cloth, hang and allow to drain for 1 hour. dd the masala, paste, colouring and salt and mi! well. How to proceed "ut the paneer into fat s#uares and capsicum into pieces. "ut the tomatoes and onions in thic$ circles. %our the marinate on top of the paneer, capsicum and onion pieces and $eep for 20 minutes. How to serve &ust 'efore ser(ing, add the tomato pieces. )ow insert one paneer s#uare followed '* one capsicum, tomato and onion piece at a time onto 2 s$ewers. +epeat till the s$ewer is filled with (egeta'les. "oo$ on an open charcoal fire (segree) for , to - minutes. .prin$le chaat masala on top and ser(e hot. .er(e with mustard, Ta'asco sauce and tomato $etchup. Variation : Western St le Barbeque : 0nstead of using the marinate, sprin$le salt and a1wain powder on the (egeta'les. 2ea(e for - minutes and then put the (egeta'les on the s$ewer. "oo$ on an open charcoal fire (segree).

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Handy tip(s) : 1. Health Information : 2. Marinating the vegetables increases the flavour and makes them more tender. 3. Barbequing is an excellent method of cooking as it avoids the use of oil and im arts a distinctive flavour to the vegetables.