Tandoori-Style Mixed Grill

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* Exported from MasterCook *

 

Tandoori-Style Mixed Grill

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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8 ounces extra-firm tofu

1 lemon

4 ounces seitan

1 1/2 teaspoons salt

8 ounces tempeh

2 cups plain yogurt

4 teaspoons paprika

1 tablespoon ground coriander

4 teaspoons ground cumin

1 teaspoon cinnamon

2 teaspoons minced gingerroot

2 teaspoons minced garlic -- (optional)

2 green or red bell peppers

2 medium carrots -- cut in 1 1/2-inch roll cuts

2 medium red potatoes -- cut in 1 1/2-inch cubes

1 1/2 teaspoons cumin seeds -- toasted

1 pound fresh tomatoes -- sliced

1/4 cup chopped fresh mint leaves

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 15 minutes

 

The first time I saw a tandoori oven was at the outdoor garden restaurant at the

Metropol hotel in Mysore, South India. In the shadow of a bougainvillea bush

that separated the hotel grounds from one of the city's busiest intersections

stood a chef making naan (bread) by slapping raw pieces of dough against the

side of the adobe-style oven. He also hung brochettes basted in a flavorful

yogurt-based sauce. This mixed kabob was inspired by that memory. It may be

prepared on an outdoor grill or under the broiler. If you are using wooden

skewers, soak them for at least 30 minutes to prevent burning.

 

1. Cut the tofu into 1-inch-thick slabs and place them on a dean kitchen towel.

Fold the towel over the tofu and place a cutting board on top. Weight this down

,with an iron skillet or several 1-pound cans, then allow the tofu to drain at

room temperature for 30 minutes.

 

2. Grate the zest from the lemon, cover it, and set aside until ready to finish

the recipe. Squeeze the juice from the lemon onto the seitan, then sprinkle it

with 1/4 teaspoon salt. If using uncooked seitan, knead and work in these two

flavorings. Cut the seitan into 1/2-inch pieces. If using uncooked seitan, roll

each piece into a neat ball. Place in a small mixing bowl and set aside.

 

3. Cut the tempeh into 1-inch cubes and place them in a shallow 9-inch baking

pan. Place the tofu in a separate pan. Combine the yogurt, paprika, coriander,

cumin, cinnamon, ginger, garlic, and remaining salt. Mix well, then pour about

1/3 of this marinade over the seitan, tempeh, and the tofu. Gently stir each to

coat with this marinade. Cover and refrigerate, turning once or twice, for 24 to

36 hours.

 

4. Quarter the peppers lengthwise, then remove and discard their stems, white

membrane and seeds. Cut the peppers into 1 1/2-inch squares and set them aside.

Steam the carrots and potatoes over rapidly boiling water until they are just

beginning to become tender, about 8 minutes. Immediately place them in a

strainer and run cold water over them to stop their cooking. Transfer them to a

dean kitchen towel and pat dry.

 

5. Preheat a grill or the broiler to high. Thread the skewers with alternating

pieces of seitan, tofu, tempeh, and vegetables. Place them on a lightly oiled

rack. Baste with the yogurt mixture, then broil, turning and basting once or

twice, until the tofu is lightly browned, about 10 minutes. Just before serving,

brush the mixed grill with all remaining marinade and sprinkle with the reserved

lemon zest and curnin seeds.

 

6. To serve, arrange the sliced tomatoes on one large serving platter. Sprinkle

the mint over the tomatoes and arrange the skewers on top.

 

Cook's Note: Allow time for the tofu to press as you prepare the sauce and other

ingredients. You may use either cooked or uncooked seitan for the skewers-the

latter has a chewier, less meat-like quality.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 222 Calories; 9g Fat (32.9% calories from

fat); 16g Protein; 25g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 597mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0