Home »  News »  India »  Pune

Monsoon yummies : Sunday satay surprise!

Thursday, 19 June 2014 - 3:23pm IST Updated: Friday, 27 June 2014 - 3:23pm IST | Place: Pune | Agency: DNA
Have you been wondering lately what to make on your electric barbecue which has been lying unused in the loft for months? Well, monsoons are a time when you can make the best of your barbecue, as we bring you some special lip-smacking satay recipes which can easily be made at home . So, call your friends over this weekend and enjoy an afternoon grilling session with steaming cups of coffee and lots of gupshup...
  • Chicken Satay File Photo

Chicken Satay with Peanut Sauce

Ingredients:

For Satay

l    Chicken leg boneless 200 gms
l    Garlic paste 25 gms
l    Sweet soya sauce 25 ml
l    Fresh lime juice 30 ml
l    Cumin powder 5 gms
l    Coriander powder 5 gm
l    Salt 4 gms
l    Oil 20 ml
l    8 Satay sticks

Method:
l    Soak satay sticks in water till chicken is marinated.
l    Clean and cut chicken into thin strip and keep it in a bowl.
l    Mix all the above satay ingredients together except oil and make a marination, check seasoning.
l    Apply above marination onto chicken strips and refrigerate for half-an-hour.
l    Thread chicken into soaked satay stick till 3/4th of stick.
l    Grill chicken satay for 15-20 minutes on an electric barbecue and serve hot with peanut sauce.

Ingredients:
For Peanut sauce

l    Roasted peanuts 80 gms
l    Lemon grass paste (available at all gourmet shops) 3 gms
l    Onion paste 4 gms
l    Garlic paste 3 gms
l    Turmeric powder 2 gms
l    Red chili paste 2 gms
l    Sugar 2 gms
l    Sweet soya sauce 4 ml
l    2 Bay leaves
l    Salt 3 gms

Method:
l    Crush roasted peanuts.
l    Heat oil and add all the ingredients together and saute till oil starts leaving at the sides.
l    Add crushed peanuts and mix nicely.
l    Check seasoning.
l    Serve grilled satays with the peanut sauce.

Malaysian Tofu Satay
Ingredients:

l    Lemongrass 15 gms
l    Galangal 10 gms (available at gourmet shops)
l    Onion 20 gms
l    Garlic 3 gms
l    Coriander seeds 4 gms
l    Cumin seeds 4 gms
l    Black pepper corns 2 gms
l    Aniseed 2 gms
l    Salt 2 gms
l    Tofu steak 200 gms
l    Oil 35 ml
l    8 Satay sticks
Method:
l    Soak satay sticks in water for 25 minutes.
l    Make paste of all the above ingredients.
l    Heat oil, add the paste and saute till semi-thick in consistency.
l    Let the mixture cool.
l    Apply mixture into tofu steak and thread tofu into satay sticks.
l    Grill the tofu and serve hot with peanut sauce, sweet chilli sauce or any dip of your choice.

Singapore Chicken Satay
Ingredients:

l    Chicken breast boneless 200 gms
l    Onion paste 20 gms
l    Lemongrass paste 20 gms
l    Soya sauce 20 ml
l    Turmeric powder 4 gms
l    Brown sugar 4 gms
l    Salt 3 gms
l    Oil 35 ml
 

Spice Mix
l    Cumin seeds 5 gms
l    Coriander seeds 5 gms
l    Black pepper corns 3 gms

Method:
l    Soak satay sticks in water till you marinate the chicken.
l    Clean and cut chicken into thin strips and keep it in a bowl.
l    Take the spice mix ingredients and make it into a fine powder.
l    Heat oil, add onion paste, lemongrass and cook till moisture evaporates.
l    Add turmeric powder, brown sugar, soya sauce and salt. Check seasoning and cool mixture.
l    Marinate chicken with the above paste and thread chicken into soaked satay sticks.
l    Grill and serve with peanut sauce, sweet chilli sauce, mint chutney or tartar sauce.

Asian Sweet Soya Vegetable Satay
Ingredients:

l    Onion paste 15 gms
l    Garlic paste 10 gms
l    Cumin powder 4 gms
l    Sweet soya 15 gms
l    Light soya 40 gms
l    Oil 20 ml
l    Salt 3 gms
l    Button mushrooms 40 gms
l    Broccoli 80 gms
l    Red pepper 30 gms
l    Yellow pepper 30 gms
l    8 Satay sticks

Method:
l    Cut peppers into thick cubes, broccoli into florets and remove the stems from mushrooms.
l    Heat oil, add all the above mixture and saute till thick in consistency.
l    Let the mixture cool.
l    Apply above mixture onto the vegetables and check seasoning.
l    Thread vegetable into satay stick and grill.
l    Serve hot with barbecue sauce, peanut sauce, or mint and coriander chutney.

(All recipes by Executive Chef Girish Kumar, Courtyard by Marriott, Chakan)




Jump to comments