NUTRELA
VEG. KEBABS (Serves 8)
|
Treated*
Nutrela chunks |
3
cups |
|
raw
Nutrela chunks |
½
cup |
|
sour
curd |
½
cup |
|
ginger
–garlic paste |
1
tbsp |
|
Vinegar |
1
tbsp. |
|
oil; |
1
tbsp. |
|
chili
powder |
2
tsp. |
|
Lime
juice |
2
tsp. |
|
cumin
powder |
1
½ tsp |
|
nutmeg
powder |
½
cup |
|
green
cardamom powder |
½
tsp |
|
salt |
½
tsp. |
|
Oil
for basting |
|
Mix
all other ingredients then marinate chunks in mixture. Let stand for three
to four hours, stir occasionally, pressing chunks down in marinade. Spear
chunks onto slim, greased skewers and grill on an open flame, basting with
marinade once or twice and finally with oil. (The flame should almost
touch chunks during grilling). Continue until golden brown (this tastes
good when browned under a grill or in an oven) Serve hot, with mint
chutney one bed of onion rings