Sunday, 27 April 2014

Tandoori Pineapple Tikka

TANDOORI PINEAPPLE TIKKA

CLOUR: Orange red
GARNISH: Chopped coriander leaves
PORTION: 1 portion
Accompaniment: Mint Chutney and yoghurt dip
S.NO

INGREDIENTS
QTY
Unit
1
Pineapple Chunks
180
gm
2
Mustard Oil
20
ml
3
Kalonji
5
gm
4
Tomato sauce
10
gm
5
chili powder
5
gm
6
Cumin Powder
5
gm
7
Chopped green chili
6
gm
8
Chat Masala
5
gm
9
Salt
to taste

10
Rock Salt
to taste


METHOD:
* Peel the pineapple nicely and cut in to big chunks.
* Mix all the ingredients along with mustard oil.
* Marinate the pineapple and keep it for at least 45 minutes.
* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.
* Cook it for 7-10 minutes; baste it with butter at intervals to retain juiciness of the Pineapple.
* Serve hot with mint chutney.


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