Wednesday, July 15, 2009

Indian Mixed Grill

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We have been bitten by the grilling bug ever since we bought a tiny grill and found an outdoor space for grilling. Eager to improve upon the lemon garlic marinate from last time, we bought a jar of Indian tandoori sauce at the local farmer's market and used it to marinate a rainbow of vegetables - cherry tomato, seitan, onion, red bell pepper, firm tofu, zucchini, eggplant, mushroom, and potato. Everything was delicious, except the potato. We didn't cook it far enough so that it could finish cooking on the grill at the same time as the other vegetables. So it turned out a little raw in the center. Live and learn, right? The best surprise from the experience was how good seitan tastes when grilled. It gets crunchy and crispy from the grilling, which makes it taste even more hearty.

We took home couple of skewers left over and paired them with some naan and spiced brown basmati rice. I got the idea for the rice from our local Indian buffet joint, Passage to India. Yes, it is the very same one that we visit at least once a week. At Passage to India, they serve a big pot of basmati rice that is cooked with spices like Bay leaf, cinnamon stick, cardamom pod, whole cloves and star anise. The rice is fragrant and delicious even though not much else is added to it. The only problem is I have to constantly pick out spices from my rice and inevitably end up biting into a cardamom pod nevertheless. To fix this problem, I put those spices in a tea bag and cooked the tea bag with the rice. At the last minute, I stirred in some frozen peas. When the rice became ready, I fished out the tea bag. The rice was still fragrant and delicious and I didn't have to floss cloves out of my teeth later.

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