Mediterranean Vegetable Skewers Oriental Red Chilli Sauce
Top Rated Recipe
Key Details:
.png)
prep time: 25 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Moderate
.png)
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Yellow and green zucchini
Red and yellow and green capsicums
Button mushrooms
Broccoli
Oriental red chilli sauce
Basil and tomato pulao
About Mediterranean Vegetable Skewers Oriental Red Chilli Sauce
Table of Contents
Vegetables marinated
with oriental chilli sauce, skewed onto skewers, cooked and served on a bed of basil and tomato pulao
- Medium yellow zucchini, cut into square pieces 1
- Medium green zucchini, cut into square pieces 1
- Medium red capsicum, cut into square pieces 1
- Medium yellow capsicum, cut into square pieces 1
Step 1.Take green zucchini, yellow zucchini, red capsicum, yellow capsicum and green capsicum, button mushrooms and broccoli florets in a mixing bowl, add garlic, salt, crushed black peppercorns, basil leaves, olive oil and red chilli sauce and mix well so that all the vegetables are well coated.
Step 2.Skew the vegetables onto skewers. Heat a non-stick pan, keep the skewers in it and sprinkle some olive oil over them and cook, rotating the skewers so that the vegetables are cooked evenly all around.
Read MoreIngredients
- Medium yellow zucchini, cut into square pieces 1
- Medium green zucchini, cut into square pieces 1
- Medium red capsicum, cut into square pieces 1
- Medium yellow capsicum, cut into square pieces 1
- Medium green capsicum, cut into square pieces 1
- Button mushrooms 7 to 8
- Broccoli florets 7 to 8
- Oriental red chilli sauce 2 tbsps
- Garlic, chopped 1 tbsp
- Salt to taste
- Black peppercorns, crushed to taste
- Fresh basil leaves, chopped 1 tbsp + to garnish
- Olive oil 2 tbsps + to sprinkle
- Basil and tomato pulao to serve
- Lemon ½
- Onion jam to serve
- Tamarind sauce to serve
How to Make Mediterranean Vegetable Skewers Oriental Red Chilli Sauce (Stepwise Photos)
Method
- Take green zucchini, yellow zucchini, red capsicum, yellow capsicum and green capsicum, button mushrooms and broccoli florets in a mixing bowl, add garlic, salt, crushed black peppercorns, basil leaves, olive oil and red chilli sauce and mix well so that all the vegetables are well coated.
- Skew the vegetables onto skewers. Heat a non-stick pan, keep the skewers in it and sprinkle some olive oil over them and cook, rotating the skewers so that the vegetables are cooked evenly all around.
- Heat 1 tbsp olive oil in another non-stick pan, add basil and tomato pulao and toss till it is well heated through.
- Make a bed of the pulao on a serving plate, place the skewers on it, squeeze the juice of ½ lemon and garnish with basil leaves. Serve hot accompanied with bowls of tamarind sauce and onion jam.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available