Amrita Raichand : Chef & Beyond's video: Harissa And Chimichurri Barbequed Vegetables Women s Day Special Recipes CelebrateYou

Hey all the Women out there, want to give your normal vegetables a spicy and interesting twist so that you along with the other family members can binge on it ? Then chef Amrita Raichand brings to you this tasty Harissa And Chimichurri Barbequed Vegetables recipe. Cook this recipe and Enjoy eating healthy/nutritious food. Serve it to family members at home and Do let us know the feedback in the comments below. Stay tuned on the channel Being Amrita Chef & Beyond for more such amazing food recipes. Keep watching !   Ingredients: For Harissa • Boiled whole red chillies - 200 gm (1cup) • Tomato puree -100 gm (1/2cup) • Garlic (whole) - 40 gm (7 to 8 cloves) • Cumin seeds (whole) - 30 gm(2tbsp) • Coriander seeds (whole)- 20 gm(2tbsp) • Honey - 50 gm(2.5 tbsp) • Salt - 15 gm(1tbsp) • Olive oil - 30 to 40 ml(2-3tbsp) For Chimichurri • Fresh coriander - 40 gm (1 cup) • Fresh parsley -35 gm (1 cup) • Garlic -25 gm (5 to 6 cloves) • Dried oregano -10 gm (1tbsp) • Chilli flakes -10 gm (1tbsp) • Salt -5 gm (1tsp) • Olive oil -30 to 40 ml(2tbsp) Vegetables • Red peppers (cut in desired shape) -70 gm (1/2 cup) • Yellow peppers (cut in desired shape) -70 gm (1/2 cup) • Green zucchini (cut in desired shape) - (1/2 cup) • Yellow zucchini (cut in desired shape) -70 gm (1/2 cup) • Mushrooms (whole without the stem) -60 gm (1/2 cup) • Cherry tomatoes- 40 gm (1/4 cup) • Cottage cheese (Paneer- cut in cubes or triangles but keeping them thick)- 70 gm (1/2 cup) • Pineapple (cut in desired shape) - 70 gm (1/2 cup) • Olive oil - for brushing Method: • To make harissa sauce, take all the ingredients of the Harissa marination in a mixer grinder jar and blitz it to a smooth paste. • Adjust the consistency by adding some oil, check the seasoning. Keep aside. • To make chimichurri, grind all the ingredients of the marinade in another grinder jar and repeat the process as above. • Now in two mixing bowls, divide all the vegetables equally, add harissa in one bowl and chimichurri in another bowl of vegetables. • Mix the vegetables and the prepared sauces evenly and rest aside for some time. • Next take the cottage cheese and divide in two equal potions,marinating each potion in the two different marinades gently. Make sure the cottage cheese is handled gently as it tends to break easily. • Turn on the barbecue to preheat. Now arrange the vegetables, cottage cheese and pineapple pieces in steel skewers or satay sticks at even distance making sure one sauce is used on one skewer. Once done with the arrangement,place the skewers on the hot barbecue and brush some oil on them. • Keep rotating the skewers to help equal cooking from all the sides. Once done and if it looks dry then apply some oil before removing on a serving platter. • Serve hot with a sauce or dip of your choice. Subscribe to Being Amrita: http://www.youtube.com/channel/UCsmpRzS2bqtQhU2VXGadr_g?sub_confirmation=1 Follow Me on Social Media: https://twitter.com/amritaraichand https://www.facebook.com/amritaraichand/ https://www.instagram.com/amritaraichand Also SUBSCRIBE to India Food Network - http://bit.ly/SubscribeToIndiaFoodNetwork Follow Us on Social Media :- Facebook: https://www.fb.com/indiafoodnetwork Twitter: https://twitter.com/IFN ❤ Instagram: https://www.instagram.com/indiafoodnetwork/ IFN Website: http://indiafoodnetwork.in/