Grilled Brinjal / Baingan

Grilled Brinjal / Baingan

A low calorie side dish, goes well with rotis / pulao / rice  !!!

Serves: 2

Ingredients

2 baingan / brinjal ( big size ), cut into thin slices

4 teaspoon oil ( 2 teaspoons  for each side )

For the marinade:

2 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt ( or to taste )

1 teaspoon thick ginger – garlic paste

1 tablespoon tomato sauce

Mix all the marinade ingredients (spice mix) together and make a thick paste. Do not mix with water.

Method

Wash and clean baingan and drain out water completely. Wipe each baingan with a soft  kitchen towel.

Cut baingan into thin slices and apply spice paste evenly on both the sides. Keep aside for half an hour.

Heat 2 teaspoon oil in a non – stick grill pan (or tawa / frying pan). Arrange marinated baingan pieces and shallow fry on a medium heat till golden brown on both the sides / softens. Sprinkle remaining oil when frying the other side. Do not fry / grill on high heat.

Decorate with chopped coriander leaves (optional). Serve hot as a side dish with rotis / pulao / parathas / rice ..

Grilled Chicken with Barbeque Sauce

Homestyle Grilled Chicken with Barbeque Sauce

Serves: 2

Ingredients

6 cooked chicken pieces from the curry (2 drumsticks and other 4 medium size) any Indian style Chicken curry of your choice like Punjabi chicken masala, Mangalorean chicken curry, Kerala chicken curry …

2 tablespoon barbeque sauce (Barbeque sauce easily available @ leading supermarkets in Chennai)

Grill pan or any other non stick pan

2 teaspoon oil

Method

Carefully remove chicken pieces from the curry (without gravy).

In a bowl, mix cooked chicken pieces with 2 tablespoon barbeque sauce. Marinate evenly with a tablespoon. Cover and keep aside for half an hour (or minimum 15 minutes).

Heat oil in a grill pan (or any other non stick pan) on medium heat. Arrange marinated chicken pieces carefully and grill chicken pieces until golden brown and crisp on both the sides (7 – 8 minutes for each side). Serve hot with fresh salad / tomato ketchup / green chutney or as a starter (or a delicious after school snack instead of KFC and McDonalds).

Grilled Paneer (Bergner Kaiserhoff Die Cast Non Stick Grill Pan-KH-2151 available @ Homeshop 18 Online store, India

Bergner Kaiserhoff Die Cast Non Stick Grill Pan-KH-2151 available @ Homeshop 18 Online store, India

Grilled Paneer

A delicious snack, made of very less oil. Best with green chutney or tomato ketchup.

Serves: 2 - 3

Ingredients

200 g paneer (cottage cheese)

½ teaspoon salt

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon tomato ketchup

1 teaspoon oil

Bergner Kaiserhoff Die Cast Non Stick Grill pan for grilling

Method

Cut paneer into desired shape and size. Drain out water completely. In a bowl, mix salt, turmeric powder, red chilli powder and tomato ketchup (or 1 tablespoon barbeque sauce. If using barbeque sauce,then no need to add any spices). Apply marinade evenly on both sides of the paneer pieces and keep aside for 15 minutes.

Heat 1 teaspoon oil in grill pan. Arrange marinated paneer slices and grill on a medium heat until golden color on both the sides (approximate grilling time 7 minutes for each side). Serve hot with green chutney / fresh salad / tomato ketchup or serve as side dish with rotis / pulao.

Grilled Fish

Grilled fish

Makes: 8
Serves: 3 - 4

You will need

8 pieces of fish

For the marinade:

1 tablespoon lemon juice or 1 tablespoon vinegar
1 teaspoon red chilli powder
3/4 teaspoon pepper powder
3/4 teaspoon jeera (cumin seeds) powder
1 1/2 teaspoon chopped and crushed garlic
1 tablespoon olive oil
3/4 teaspoon salt

Mix all the ingredients well and keep aside this thick paste.

Method

Wash and clean fish pieces. Add 1 teaspoon salt (or kalluppu ) and wash well ( till you get a clear water ). Drain out water completely and wipe each piece with a kitchen towel.

Marinate fish pieces with above ingredients evenly (do not add extra water) and keep aside for one hour and grill for 10 - 12 minutes or till done and golden brown color.

Tawa method:

In a flat non stick pan, heat 1 tablespoon oil. Reduce heat to medium and shallow fry fish pieces ( 4 - 5 at a time ) in batches till golden brown on both sides. Sprinkle very little oil when frying.

Serve with tomato, onion and lemon wedges.