Basic Marinades of Kebabs

MARINADES

The process of marinade is to season the food steeped in it by impregnating it with the flavour of its condiments. It also soften the fiber of meat and enables fish and meat to be kept longer than it generally possible.
While there is no fixed time allowed for marination, the time factor is important and and depends upon the following:
.The type of meat,fish or vegetables to be cooked.
.The type of cut/size and texture-whole,tikka,chunks etc.
.Type of tederizers being used.
Marinades meat can kept for 2-3 days in the refrigerator and used when required. The marination should enhance the flavour of what is being ooked,not completely overwhelm the taste of it.
To achieve best esult in tandoori cooking the marination plays an important role,so care must be taken for theein lies the secret of a delicious kebab. Some tips for marination are as follows:
. In hot climate, marinated fodshould be stored in a refrigerator.
. Do not use aluminium dish to marinate or keep marinated food in.
. The addition of salt during marination needs special attention.
. For whole meat and vegetables, salt is to added with spices in the beginning. As for red meat, salt is to be added withfirst marination as the addition of salt releases water and juices from the meat thus making it stringly. Add the salt to red meat twenty minutes before cooking.
. Use freshly ground species for good result..
. Dry fruits are added to impart distinctive flavour, richness, softness and textures to kebabs
. The marinade should be well mixed and should be coating consistency.
. For better results, food items to be coked must be steeped in the marinade to ensure proper marinating.

BASIC MARINADES:

These are the basic marinades preparing for any kind of kebabs, i.e tandor/tawa/fried

Red Marination:

INGREDIENTS:

Hung curd-500gm
Ginger Garlic Paste= 11/2tbsp
Red chilli paste- 11/2 tbsp
Salt-to taste
Kasoori methi powder-1 tsp
Garam masala- 1tsp
Lemon juice-15 ml
Refined oil- 20 ml
METHOD:
In a bowl, whisk hung curd, add ginger garlic paste, red chilli paste, salt,kasori methi powder, garam masala and lemon juice.
Mix them thoroughly until smooth paste and refined oil.
Note: THIS MARINATION IS USED FOR CHICKEN, MUTTON,PANEER SHASHLIC, ETC.

YELOW MARINATION:

INGREDIENTS

Hung Curd- 50gm
Ginger garlic paste-11/2 tbsp
Salt - to taste
Yellow chilli powder - 2bsp
Garam Masala - 2tsp
Mustard oil - 30 ml
Turmeric - 1 tsp

METHOD:
1. In a bowl, whisk hung add ginger garlic paste, salt, yellow chilly powder and garam masala, mix them and keep aside.
2. In a pan heat mustard oil, add turmeric to it and cook for a while. Pour this oil in the above mixture and mix thoroughly to a smooth paste.
NOTE: This marination is mainly use for prawns, fish, paneer kebabs, etc.


GREEN MARINATION:

INGREDIENTS

Mint leaves - 30 gm
Coriander leaves- 150 gm
Spinach boiled - 50 gm
Gren Chilli - 12nos
Hung Curd - 200gm
Ginger garlic paste - 1tbsp
Salt - to taste
Yelow chilli powder - to taste
Kasoori Methi powder - 2 tbs
Garam masala - 1/2 tsp
Mustard oil- 30 ml
 Turmeric- 1 tsp
METHOD:
1. Clean, wash mint leaves and coriander paste. In a blender, grind these with boiled spinach and green chillies to a smooth paste,
2. In a bowl, whisk hung curd, add ginger garlic paste, mint leaves, salt, kasoori methi powder, yellow chilli powder and garam masal. Mix thoroughly and add mustard oil.



WHITE MARINATION

INGREDIENTS:

Pocessed heese - 150gmCream - 30 ml
Egg White - 1 n0
Cashewnut paste - 75gm
Ginger garlic paste - 1/2 tbsp
Green chilli - 3 nos
Coriander roots ( chpped) - 15gm
Salt - to taste
White pepper powder - tbsp
Elaichi Javitri powder - A pinch

METHOD:
1. In a parat ( flat vessel ), grate cheese. Mash it with your palm. Add egg white and mix it woth water cheese andvrub until the cheese dissloves.
2. Add cream graduallky, in one direction so that it gets blanded/mixed in the cheese.
3. Add cashewnut paste, ginger garlic paste and all the remaining ingredients, thrm mix them thoroughly.
NOTE: THIS IS MILD YET RICH MARINATION USED MAINLY FOR CHICKEN KEBABS.