Last weekend I attended 2 cookery sessions organised by Kripal Amanna and his team of Food Lovers magazine. Â The first session was at Caperberry where Chef Abhijit Saha and his team demonstrated some exotic vegetarian dishes. Â The second session was a grill workshop at Weber Center with Chef Manu Chandra demonstrating a few easy grill dishes. Â Here's a grill recipe given by Chef Manu Chandra...
Marinated Grilled Arbi (Serves 4)
Ingredients -
- 300 g arbi (colocasia)
- 1 1/2 tsp red chilli powder
- 1 1/2 tsp ajwain seeds
- 1/4 tsp turmeric
- 20 ml mustard oil (can be reduced, in my opinion)
- Salt to taste
- Fresh lemons for garnish
- Bamboo skewers
Method of preparation -
Place unpeeled arbi in a saucepan and cover completely with cold water. Â Place on a gas range and bring it to simmer. Â Simmer for 30 to 40 minutes or till the tip of a small knife inserted into one of the arbi goes in easily. Â Remove from gas and drain the water. Â Allow to cool slightly. Â Oil your hands lightly and peel the skin using a small knife. Â Keep aside in a bowl. Â In a plate mix together mustard oil, ajwain, chilli powder, turmeric and salt. Â Flatten each arbi slightly and place in the masala mix. Â Turn over to coat both sides evenly. Â Using pre-soaked bamboo skewers pierce each arbi to give it a lollipop shape. Â On a medium heat charcoal grill place an 8 inch by 12 inch piece of aluminium foil and place the skewer on the foil with the arbi touching the exposed grill. Â This will prevent burning of the skewers and give you a nice presentation. Â Cook on both sides for about 2 minutes each side, uncovered. Â Take off the grill and squeeze fresh lemon juice on it. Â Serve at once with some raita.