Hyderabad: Summer may soon be ending, giving way to the monsoon. So, to prepare for the change in season, we bring you easy barbeque recipes that can be prepared indoors as well. The recipes are from the Novotel Hyderabad Convention Centre and Radisson Hyderabad Hitec City.
Grilled vegetables
Ingredients:
1 red bell pepper cut into triangles
1 yellow zucchini, sliced
2 medium potatoes cut into roundels (par boiled with skin)
2-3 broccoli florets (blanched)
1 tsp chopped garlic
50 ml olive oil
½ sprig of thyme
Salt and pepper to taste
A pinch of paprika
Balsamic vinegar as required
Method:
Marinate the vegetables in oil, chopped garlic, paprika, salt and pepper for 15 minutes. Grill them until cooked and arrange on a platter. Drizzle balsamic reduction (heat balsamic vinegar in a pan and let it reduce to half of its quantity) and serve hot.
BBQ chicken skewers
Ingredients
300 gm diced chicken, boneless
1 diced bell pepper
1 diced onion
4 bamboo skewers
100 ml tomato puree
2 tbsp mustard (Dijon)
2 tbsp brown sugar
50 ml pineapple juice
2 tbsp garlic powder
2 tbsp onion
powder
2 tbsp vinegar
2 tbsp HP sauce (available in the market)
2 tbsp
Worcestershire sauce, salt
10 gm crushed pepper, oil
Method:
In a saucepan, boil the tomato puree, mustard, brown sugar, garlic powder, onion powder, vinegar, HP sauce and Worcestershire sauce. Add the pineapple juice, seasonings and let it cool (save some for the presentation). Marinate the chicken in the prepared sauce for two hours. Marinate the bell peppers and onions in oil, garlic powder, salt and pepper. Skewer the chicken, peppers and onions in layers. Grill the skewers. Use a little of the sauce for presentation.
Sizzling prawns in Chinese barbeque sauce
Ingredients
30 prawns (cleaned with tail on)
3 tsp ketchup
1 tsp Hoisin sauce
¼ tsp salt, sugar
5 gm chilli flakes
10 ml dark soya sauce,
100 ml fish stock (you can also use vegetable stock),
10 gm garlic, chopped
Corn flour
Salt and pepper
Method
Make a thick batter with corn flour, salt and pepper. Dip the prawns in the mixture and deep fry them. Set aside.
In a wok, sauté the garlic and add some fish stock to make a sauce. Add the prawns, seasonings and let the sauce reduce.
Balance the seasoning, and serve hot. You can also serve it on a hot sizzler plate.
