Urban BBQ

About Urban BBQ

Ingredients

• Medium prawns, shelled and deveined with tails intact 8
• Boneless chicken, cut into cubes 250 gms
• Cottage cheese cubes 1 cup
• Red chilli garlic chutney 2 tbsps
• Hung yogurt ¾-1 cup
• Mustard oil 1 tbsp
• Mixed capsicum squares 1 cup
• Butter for basting
• Lemon wedges for serving
• Onion rings for serving

How to Make Urban BBQ (Stepwise Photos)

Method

1. To prepare marinade, take red garlic chutney and hung yogurt in a bowl and whisk well. Add mustard oil and whisk again.
2. Divide the mixture equally into 3 different bowls. Add prawns to one bowl, chicken to the second bowl, capsicum squares and cottage cheese cubes to the third bowl and mix well.
3. Place a wooden chopping board on the worktop. Place a mud pot with 2 holes on opposite sides at the top of the pot. Fill it up till ¼ its height with sand and cover it with an aluminium foil. Fill the pot with coal till the level of holes. Put some oil on top and burn the coal.
4. Skewer one marinated capsicum square and cottage cheese cube in a metal skewer and repeat till all the ingredients are used. Similarly, twist and skewer marinated chicken on another skewer and prawns on the 3rd skewer.
5. Place skewers over hot coal and barbecue, rotating the skewers so that the chicken, prawns, capsicums and cottage cheese are cooked evenly all around, till golden specks appear. Baste with butter and barbecue for a minute.
6. Keep the skewers on a serving platter and serve hot with lemon wedges and onion rings.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps