Ultra Mixer Grinder marinades and dressing for healthy grilling at home

With cooler temperatures, December is a great month to start grilling. Grilling is both healthy and preserves the taste of meat and vegetables. With a few interesting marinades and dressing, you can make great grill dinners.

Harissa marinade

A spiced chilli paste originally from North Africa, this dressing will add flavour and taste to both meat and vegetables. For an added twist, a thin peanut dressing can be drizzled over after grilling.

10 Kashmiri Chillies / 10 Byadagai chillies
5 Flat red chillies
1 Tbsp corriander seeds
1 Tbsp cumin seeds
1 Tsp smoked paprika
1 Lemon (juice)
1 Tbsp tomato paste
2 Tbsp vinegar
5 Pods garlic
¼ Cup olive oil

METHOD

1. In a bowl, marinate the dry chillies in vinegar overnight
2. Remove seeds and use the skin along with the vinegar.
3. Dry roast the whole spices and cool.
4. Blend all the ingredients in your Ultra Mixer Grinder to a smooth paste and refrigerate in an airtight container.

On your Grill:
While you can marinate any meat or vegetable of your choice with the harissa dressing, chickpeas are an interesting choice. Add desired quantity of harissa dressing to cooked chickpeas and let it marinate for 2 hours. On a hot grill pan, add oil and the chickpeas and roast till the chickpeas start to char. You can make a salad with fresh avocado, spinach, grilled chickpeas and yoghurt or just have plain.

Tip: Be creative and try grilling vegetables like eggplant and okra with harissa marinade.

Peanut Butter Dressing

A thin peanut butter dressing will add great flavour to delicate grilled vegetables like cabbage and cauliflower and white meats like poultry and fish.

½ Cup peanuts (roast and dehusk)
½ Lime (juice)
1 Tbsp jaggery
1 Tbsp honey
½ Tsp kashmiri chilli powder
1 Tbsp olive oil
1 Kaffir lime leaf/ Lime rind ¼ tsp (optional)
3 Cloves garlic (grated)
½ Inch ginger (grated)
1 Tbsp light soy sauce

METHOD

1. In your Ultra Mixer Grinder, add all the ingredients and grind to a smooth paste. Add oil to smoothen the paste if required.
2. Store in an airtight contain and refrigerate. When using as a dressing, add a few tablespoons of warm water to thin the sauce.

Tip: To add more flavour to grilled meat and vegetables, you can drizzle the sauce over and serve.

Cajun marinade

Originally a cooking style of French Colonists, cajun spice is now widespread and a preferred barbeque spice flavour of most hot spice favouring parts of the world.

1 Tbsp Cayenne pepper
2 Tbsp kashmiri chilli powder / paprika
2 Tbsp garlic powder
3/4 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp dried oregano
1 Tbsp dried thyme
Salt

METHOD

1. Simply mix all the spices and store in an airtight container.
2. To use, mix required amount of spice mixed with lemon juice and olive oil and pour on the meat or the vegetables. Make the mixture as dry as possible for meats.

Tip: Try cajun spice mix on vegetables like zucchini, paneer, corn, pineapple or on any meats to grill.

Tandoori marinade

A classic tandoori is always well loved at the dinner table. Getting the marinade right is, important.

To Prepare:
2 Cups (full fat yoghurt), tied in a muslin cloth and hung overnight.

To Grind:
1 Green chilli
1” Ginger
4 Garlic cloves

Spices:
1 ½ Tbsp kashmiri chilli powder
1 Tsp corriander powder
1 Tsp cumin powder
1 Tsp dry mango powder
1 Tsp garam masala powder
1 Lime (juice)
1 Tbsp oil
Salt

METHOD

1. In your Ultra Mixer Grinder, grind the green chillies, ginger and garlic to a smooth paste. Add the spice powders, the curd and the lemon juice and oil and blend everything together.
2. Add the vegetables (including mushrooms, onions, potatoes, peppers, paneer etc.) or meat and marinate overnight.
3. Brush with ghee a few times while grilling.

Asian marinade and five-spice rub

Meats like duck and chicken work well with a simple Asian marinade if you have time to marinate the meat the previous night.

Asian marinade

Ingredients:
1 Orange (juice without pulp)
1 ½ Tbsp of light soy sauce
1 Tbsp rice wine vinegar or brandy/sherry
1 Tbsp jaggery
1 Whole star anise
1 Cinnamon (whole stick)
½ Tsp white pepper
Salt

Five-Spice Rub

Ingredients:
3 Star anise
1 Tsp Fennel seeds
12-15 Cloves
1 Cinnamon (whole stick)
1 Tsp Sichuan pepper corns /white pepper powder

METHOD

1.In your Ultra Mixer Grinder, grind all the spices to a coarse powder.
2.Store in an airtight container

Grilling the meat:
1. Marinate the meat (duck or a rack of ribs work well) with the dressing overnight.
2. Remove the meat and shake off excess water from the marinade.
3. Pat dry with a kitchen towel or air dry for a few minutes.
4. Use the five-spice rub and a little bit of oil, preferably sesame (for an authentic Asian flavour) and rub it generously all over the meat.
5. Slow roast on the barbeque or fire till done.