Fish Shashlik :
Fish Fillets – ½ Kg (Cut into cubes, add salt and lemon, then wash and keep aside-this ensures elimination of the fishy smell)
Onions 2 (Cut into cubes same dimensions as fish)
Capcicums 2 (Cut into cubes same dimensions as fish)
Tomato 2 (Cut into cubes – I did not use; but you can)
Salt – 1 tsp
Chilly Powder 1 tsp
Ginger garlic paste 1 teaspoon
Cumin (roasted and crushed) 1 tsp
Lemon juice of 1 lemon
Garam Masala Powder or All Spice Powder – 1 teaspoon
Oil 2 tablespoons
Mix all together. Put on skewers and BBQ/Grill or shallow fry in little oil. Brush with BBQ sauce now and then.
BBQ Sauce :
Green chilles 2 (chopped into slanting slices)
Green Chillies 1 (finely minced)
Sugar 1 teaspoon
Chillie Powder 1 teaspoon
Salt -1/2 teaspoon
Garlic paste ½ teaspoon
Vinegar 2 Tablespoons
Tomato ketchup 5 tablespoons
Take oil in a small pan when heated add garlic and fry for a few minutes. Then add all other ingredients and cook for 5-8 minutes. Cool. Keep ½ of the sauce for basting, and ½ to be used as a dip at serving time.
Garlic Naan :
They don’t look so good in the pictues, but they tasted awesome, soft and with a hint of garlic. I fried them on a tawa but you could also bake them in a hot oven. This is one recipe that you should try out.
For the dough : 2-1/2 cups plain flour, 1 teaspoon salt, 1-1/2 teaspoon yeast granules, 2 tablespoons ghee, 4 tablespoons yogurt, 1 teaspoon garlic, cut very fine, 1 teaspoon onion seeds/kalongee, coriander leaves 1 tablespoon cut fine, honey 1 tablespoon.
Mix all the above ingredients. If the dough is still too hard add two tablespoons of water and knead till a soft dough is ready. Put in a greased bowl and cover with cling wrap and leave to rise for 1-1/2 hour. The dough will have doubled by now, punch it back and roll into disks and keep on a flat greased platter to rise. Bake in a 200 deg. C oven for 5-8 minutes till puffed up or fry on a tawa till it is done (I did it on a tawa). Brush with garlic butter/plain butter. Serve hot with Fish Shashlik.
