ABCDlady Magazine - for the American Born Confident Desi

Cocktails and Cuisine

By Rajni Hatti

Celebrate the Season: Simple Summer Cooking

Summer is upon us again! Every year the summer months seem to fly by as we try to make the most of the great weather, fresh foods, and time with friends and family. Many summer activities that bring us together with loved ones provide opportunities for picnics, patio parties, or sporting activities—a great time for outdoor cooking and eating. Summer cooking can mean firing up the grill and having a big get together, or just packing a lunch for a day at a park.

The abundance of fresh foods is one of the best aspects of summer cooking. Although in today’s world most foods are available year-round, it is most beneficial to eat items such as fruits, vegetables, and herbs when they are in season. In-season foods tend to be less expensive and at the peak of their flavor and nutritional value, making them ideal for summer cooking. A majority of produce is in season June through August, and many grocers carry foods grown by local farmers during that time. Farmer’s markets are also popular during the summer and offer a variety of in-season foods.

Rajni Hatti

Here are some delicious recipes that are well-suited for the summer months. Tandoori chicken is a classic Indian dish that is perfect for grilling. Vegetable kebabs make use of the fresh vegetables available in the summer and can also be cooked right on the grill. Try these recipes together, served with yogurt and naan (flat bread) or pita.

Tip: Although these dishes are great for grilling, they can also be cooked in the oven. The recipes below provide instructions for cooking on the grill or in the oven.

Tandoori Chicken
Makes 4 servings

Tandoori chicken is traditionally cooked in a tandoor (clay oven), but the grill or conventional oven provide an acceptable substitute. The characteristic red color of tandoori chicken is achieved using food coloring, but I normally use only natural ingredients. If you like, you can add one or two drops of red food coloring to the marinade.

Ingredients:

2 pounds boneless chicken breasts or thighs, cut into large chunks

Marinade:
¾ cup plain yogurt
3 tablespoons lemon juice (about one lemon)
2 teaspoons garam masala (spice blend available in Indian grocery stores and some standard grocery stores as well)
½ teaspoon hot sauce
½ teaspoon crushed red pepper
1 teaspoon chili powder
1½ teaspoons grated ginger
1 teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons finely chopped garlic

Tip: You could also use chicken on the bone for this recipe, but the cooking time will be a little longer.

Instructions:

1. In a large mixing bowl, combine all marinade ingredients and mix.

2. Using a knife, pierce each piece of chicken a few times to allow marinade to penetrate.

3. Add chicken to marinade and coat thoroughly. Marinate in refrigerator for at least one hour.

4. To cook, place directly on a hot grill, or in an oven-safe dish in an oven set at 425 degrees F. Do not discard the leftover marinade!

5. Cook for 20 minutes (or until chicken is cooked), flipping the chicken after about ten minutes. Brush chicken with leftover marinade a few times while cooking.

Vegetable Kebabs
Makes 4 servings

This dish is a great complement to any grilled meat, or, can be eaten as a side dish to a vegetarian meal.

Ingredients:

1 cup whole mushrooms
1 medium size onion, chopped into chunks
1 bell pepper (any color), chopped into chunks
1 zucchini, chopped into chunks
1 cup Italian dressing
6 wooden or metal skewers

Photos by Rajni Hatti

Tip: You can find wooden or metal skewers at most supermarkets. Before using wooden skewers, soak in water for ten minutes so that they do not burn while cooking.

Instructions:

1. Put mushrooms, onions, bell pepper, and zucchini into a container. Pour Italian dressing over the vegetables and cover tightly with lid.

2. Shake container so the dressing and vegetables mix thoroughly. Set aside for at least one hour to marinate (refrigerate if marinating overnight).

3. To cook, thread vegetables onto skewers and place directly on a hot grill, or place in an oven-safe dish in an oven set at 425 degrees F.

4. Cook for 20 minutes, or until vegetables are tender.

Rajni Hatti is a freelance food writer and is currently writing an Indian cookbook which focuses on simple and delicious Indian cooking. She lives with her husband and son in the Washington D.C. area. Email askrajni@yahoo.com with comments or questions about this column.