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Vegetable Barbeque ( Low Calorie Healthy Cooking )


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Vegetable barbeque, the age-old techniques of marinating and grilling have been used to create a unique smoky barbeque which is abundant in protein. Barbequing is an excellent method of cooking as it avoids the use of oil and imparts a distinctive flavour to the vegetables. What’s more, done the traditional way, as a barbeque party in the lawn, it is also an experience worth reliving. Serve this as a starter to entertain guests and i’m sure they will be impressed with your cooking skills when they realise that you managed to whip up a low-calorie tikka.

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Preparation Time: 
Cooking Time: 
Makes 8 skewers


Ingredients


To Be Mixed Together In A Marinade
1 cup thick low-fat curds
1 tsp besan (Bengal gram flour)
2 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
2 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Other Ingredients
2 cups low-fat paneer
cut into 50 mm. (2”) cubes
1 cup capsicum , cut
into 50 mm. (2”) pieces
1 cup onions , cut into thick wedges
2 tsp oil for cooking

Method
  1. Combine the paneer, capsicum, onions and the marinade together in a bowl, toss well and keep aside for 10 to 15 minutes.
  2. Arrange each piece of paneer, capsicum and onions alternatively on 8 skewers.
  3. Place the skewers on a hot non-stick pan and cook using oil till they turn light brown in colour on all sides. Serve hot.
Nutrient values Per Serving :
EnergyProteinCarbohydrateFatFibreCalciumVitamin A
189 calories 15.1 gm 22.7 gm 4.2 gm 0.2 gm 643.6 mg 1180.9 mg
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