BAR -B- QUE....VEGAN, AN ALL SEASON DELIGHT

BAR-B-QUE......AN ALL SEASON DELIGHT NOT ONLY FOR THE NON VEGETARIANS BUT FOR THE VEGANS TOO.....THE VEGETARIAN BAR-B-QUE HAS A WIDE VARIETY WHICH CAN INCLUDE JACK FRUIT, MUSHROOMS, CAULIFLOWER, BROCCOLI, COTTAGE CHEESE, SOY CHUNKS, POTATOES, TARO, CORN, AUBERGINES, PEPPERS..........

Ingredients :

FOR BALOCHI BOTI KATHAL TIKKA

Jack fruit  (raw)  - 1/2 Kg (peeled and cut into chunks)
Fresh ginger-garlic paste - 3 Tbsp
Gram flour - 2 Tsp
Garam masala powder - 2 Tsp
Kashmiri red chili powder or any other red chili powder with rich color - 2 Tsp
Yogurt - 1/2 cup
Lemon juice - 2 Tbsp
Oil - 1/4 cup
Salt - according to taste

Method :

Wash the jack fruit chunks and par boil them.
Mix rest of the the other ingredients well and coat this paste over the par boiled jack fruit chunks.
Let it marinate for 3-4 hours.
Put the marinated jack fruit chunks over a skew.
Either over charcoal or in an oven grill them with a little brushing of oil.
Serve piping hot with coriander or mint chutney.

FOR KHUMB ACHAARI TIKKA

Ingredients :

Button mushrooms - 4 cups
Yogurt - 1/2 cup
Lemon juice - 4 Tbsp
Gram flour  - 2 Tsp
Turmeric powder - 1/2 Tsp
Fenugreek seeds - 1/4 Tsp
Onion seeds - 1/4 Tsp
Fennel seeds - 1 Tsp
Kashmiri red chili powder - 1 Tsp
Mustard oil - 1/4 cup
Salt - according to taste
Oil - for brushing

Method :

Wash the mushrooms and boil them in an open pot.
Grind the fenugreek seeds, onion seeds, fennel seeds into a fine powder and mix them with yogurt, lemon juice, gram flour, turmeric powder, kashmiri red chili powder, mustard oil and salt.
Coat the marinade (above paste) over the mushrooms and let them marinate for 3-4 hours.
Put he marinated mushrooms over a skew and grill them over charcoal or in a n oven with a little brushing of oil. 
Serve hot with chutney and onion rings.