Grilled Paneer, Grilled Elephant's Foot, Grilled Baby Corn
1/2 small elephant’s foot/ Suran/ Surangaddi (about 250 grms)
15 baby corn
1/2 kilogram paneer
1 large capsicum, cut to 1 ’ pieces
1 onion cut to 1 ’ pieces
1 onion sliced fine
For the marinade:
1/2 inch ginger
20 leafs of pudina/mint
1 onion (optional)
1/2 teaspoon red chilli powder
1/4 teaspoon haldi/turmeric
1/2 teaspoon amchoor powder
Salt to taste
In the morning:
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.
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.