Grilled Paneer, Grilled Elephant's Foot, Grilled Baby Corn

Photo: Archana

Ingredients

Ingredients:

1/2 small elephant’s foot/ Suran/ Surangaddi (about 250 grms)

15 baby corn

1/2 kilogram paneer

A small ball tamarind

Salt

1 large capsicum, cut to 1 ’ pieces

1 onion cut to 1 ’ pieces

1 onion sliced fine

Chat masala

Lime

For the marinade:

6 cloves of garlic

1/2 inch ginger

1/4 bunch of fresh coriander

20 leafs of pudina/mint

1 green chilli

1 onion (optional)

1/2 teaspoon red chilli powder

1/4 teaspoon haldi/turmeric

1/2 teaspoon amchoor powder

Salt to taste

2 cups of curds

Preparation

In the morning:

Cut the elephant’s foot to cubes .If your hands itch rub the tamarind first on the affected part. Then add enough salt, water and the rest of the tamarind and cook for 2 whistles in the cooker. Let the cooker cool naturally.

Meanwhile chop the paneer to cubes. Wash the baby corn. Put them in separate bowls

Grind all the ingredients in the marinade to a fine paste. Do add the curd in the end and run the mixer.

Take about ¾ a cup of the marinade and add it to the paneer and about ¼ cup to the baby corn.

Now that the elephant’s foot / Suran / Surangaddi cubes have cooled down a bit add the rest of the marinade to the elephant’s foot / Suran / Surangaddi.

In the evening:

Since the toothpick I wanted to use were plastic arranged the elephant’s foot on the grill directly.

The marinade that was left over from the elephant’s foot, I transferred to the bowl containing the onion pieces and capsicum pieces.

Apply chaat masala to the sliced onions.

By now the aroma drew my elder daughter to the kitchen. She started getting the dishes with the salad of onions.

When both the sides of the elephant’s foot were done the baby corn went in & lastly the paneer.

Then the onions and the capsicum went on the grill.

The smells emerging from the kitchen was like flies attracted to a pot of honey and my kitchen was too crowded and I had lots of help threading the tikkis on the tooth picks.