Urban BBQ

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 30 minutes

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

Prawns, boneless chicken cubes, cottage cheese cubes and mixed capsicum squares marinated in a simple marinade and cooked over hot coals

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

Methods

To prepare marinade, take red garlic chutney and hung yogurt in a bowl and whisk well. Add mustard oil and whisk again.
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.
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.
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.
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.
Keep the skewers on a serving platter and serve hot with lemon wedges and onion rings.

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

Chicken

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

Tomatokeftedes

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

Tomatoes

Tomato fritters with mint make great starters

Serving Suggestion : Serve with cocktails or mocktails.

Jacket Potatoes with Cheese

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

Potatoes
Cheese

Treat your guests with these baked potato jackets oozing with cheese at your next party

Ingredients

Large potatoes, washed thoroughly but unpeeled 4
Oil 6 tsps
Medium onion, finely chopped 1
Green capsicum (hari shimla mirch), finely chopped ½ cup
Red capsicum (lal shimla mirch), finely chopped 1 cup
Milk 2 tbsps
Sour cream 2 tbsps
Processed cheese, grated 1½ cups
Butter 1 tbsp
Salt to taste

Methods

Preheat oven to 180 ºC.
Rub about 1 tsp of oil on each potato and pierce several times with a knife (so that it bakes completely). Sprinkle salt over them and place them in a greased baking dish. Place the dish in the preheated oven and bake for 1 hour.
Halve the baked potatoes without removing peel. Scoop out the pulp into a bowl without disturbing skin. Set the skins aside. Mash the potato pulp.
To make the stuffing, heat 2 tsps of oil in a non-stick pan, add onion, green capsicum and red capsicum and saute for 2-3 minutes or till soft.
Remove the pan from heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
Place the potato skins on a greased baking dish, put some stuffing mixture in each. Sprinkle salt and remaining grated cheese on top of each.
Bake in the preheated oven for 20 minutes and serve hot.