Rel­ish STICK FOOD

The Hitavada - - NEWS - ■ By Melissa D’Costa D’Silva (dnasyn­di­ca­tion.com)

STICK food has al­ways been a has­sle-free way of en­joy­ing grilled meats on the move. And while they will al­ways en­joy prime place on the plate, you can now en­joy ver­ti­cal skew­ered like creations like mini pan­cakes or cakesi­cles, ba­nana split etc giv­ing ver­ti­cal el­e­va­tion a nudge to the top. Here’s what you can feast on the next time you are look­ing to en­joy food on a stick.

MUT­TON GILAFI KE­BAB

The Mut­ton Gilafi Ke­bab is minced mut­ton mixed with spices, placed on skew­ers and cooked to per­fec­tion in a tan­door. It is served on an in­verted hang­ing skewer with naan, onions and green chut­ney.

DARK CHOCO­LATE CANDY

This candy is a gult-free treat made with pop­corn, oats, dark choco­late and rock candy.

UNI­CORN CAKESICLE

It’s uni­corn in­spi­ra­tion all the way with this treat. Es­sen­tially a cake mixed with Nutella and choco­late ganache and coated with plain choco­late then dec­o­rated for the cute and quirky look.

PICA PAU

While the ten­der­loin pat­ties have al­ways been the one to look out for cush­ioned be­tween two burger breads. Here, you can en­joy a juicy one on skew­ers with bone mar­row served with herb vine­grette.

BA­NANA SPLIT BITE

This is a drool­wor­thy dessert that’s gen­er­ally a fan favourite served in a bowl, shared by one and all. How­ever, here you can en­joy it all by your­self on a stick, driz­zled with choco­late sauce and honey, gar­nished with mint sprig and tem­pered choco­late.

CHICKEN CHOOZA

You can en­joy chicken lol­ly­pops in an un­con­ven­tional way. Mar­i­nated with chilly paste, deep-fried and then tem­pered with curry leaves and mus­tard, fin­ished with yo­ghurt.

CHICKEN DRUM­STICK SKEWER

This chicken drum­sticks is pre-mar­i­nated, cooked in clay oven with cheese served along with ex­otic veg­eta­bles, pi­laf rice served with jerk sauce.

GRILLED SOUTH­ERN SPICED PRAWNS

The prawns are mar­i­nated with the blend of spices and then grilled to per­fec­tion, giv­ing it a charred ef­fect and a smoky taste.

CHICKEN CRO­QUETTES

Th­ese dish is an in­spired take on a tra­di­tional Ital­ian an­tipasti Croc­chette and the East In­dian snack potato chop.

MINI BA­NANA PAN­CAKE SKEW­ERS

Th­ese bite-sized treats are a great op­tion for those look­ing to stack it up but not over in­dulge.

BEET SALAD ON A STICK In­gre­di­ents

● Vinai­grette

● 1/3 cup olive oil

● 3 ta­ble­spoons bal­samic vine­gar

● 2 ta­ble­spoons Di­jon mus­tard

● 1 ta­ble­spoon honey

● 1/4 tea­spoon salt

● 1/4 tea­spoon black pep­per

Salad

● 2 beet­roots

● 2 cups arugula

● 1 log (4 ounces) goat cheese

● 1/2 cup Cal­i­for­nia wal­nuts, chopped

● 1/4 cup honey bal­samic vinai­grette

Prepa­ra­tion

Vinai­grette In a bowl, whisk to­gether olive oil, bal­samic vine­gar, Di­jon mus­tard, honey, salt and pep­per. Set aside.

Salad

Pre­heat oven to 400°F. Slice the tops off the beet­root close to the root and give them a good scrub. Loosely wrap the beets in foil and roast them in a pre­heated oven for 50-60 min­utes. Let them cool, then use a pa­per towel to rub the peel off. Slice them into rounds, then quar­ter slice the rounds. Ready your in­gre­di­ents and skewer the in­gre­di­ents like an assem­bly line. Start with two quar­ters of a beetrot, a bunch of arugula, then a slice of goat cheese. Top the salad sticks with chopped wal­nuts and a driz­zle of honey bal­samic vinai­grette. Recipe cour­tesy: Chef Sabyasachi Go­rai

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