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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