Hara-bhara Tofu Tikka

Hara-bhara Tofu Tikka

They strike one like the first rays of sunshine following a gloomy spell – the smells of a fired up grill, of coal burning bitter blue, of the sizzling juices of the season’s first harvests, and of ribs and steaks starting to sear up. Who needs a three-course homely meal when the prospect of an all-American cook-out presents itself to one thus? A hasty forage in the fridge reveals quite a few possibilities in the vegetable crisper and that box of tofu that has long begged for a wallop of spice sure seems like an interesting change, for protein. Staples like green chutney and ginger-garlic paste give a head start to a smooth marinade and the tofu is left to soak up the flare and flavors. As the neighborhood line trimmers recede to a chirring halt, exuding a refreshing grassy odor, and the sun takes centerstage, the family’s daily hasher is quite content to unwind on a hammock with an iced tea, having passed on her chef’s hat to the king of the grill. Soon, the skewers will sizzle gaily in their line-up, and browned crosshatches will attest that it’s time to eat. And while a bowl of vinegary baked beans facilely replaces the standard bowl of chole, and a broccoli slaw stands stoically in for the raita, the zestfulness of the Harabhara Tofu Tikka steps up as a pleasant reminder of the scrumptious clay-oven roasted grub picked up long ago at a dinner wagon along the highway..

Ingredients

  • 2 Tablespoons prepared thick green chutney, or coriander and mint leaves ground to a paste
  • 2 Tablespoons thick yoghurt
  • 1 Teaspoon ginger-garlic paste
  • 1 Tablespoon crushed fenugreek leaves (Kasuri Methi)
  • ½ Teaspoon chaat masala
  • ½ Teaspoon salt
  • ½ Teaspoon red chilly powder
  • ¼ Teaspoon garam masala
  • ¼ Teaspoon paprika or Kashmiri mirch
  • 1 Tablespoon lemon juice
  • A pinch of turmeric
Read the whole recipe on Tadka Pasta