Thursday, July 6, 2017

2017 Summer: BBQ Edition

Summer in Chicago is short lived and because of this, we make every minute count! Every single evening needs to be outdoors, getting wet in the ample water areas in the city parks or simply enjoying the breeze on the deck with some BBQ.
As a vegetarian, I get puzzling looks when I am asked... what do you grill?
Just so you know.... we have BBQ'ed 3 times in a row this July 4th weekend, so if anything, we really do try to mix it up on the menu to not get repetitive. And my list of grilling recipes is growing furiously!

Continuing the tradition of last year and adding recipes in the mix... here is our new concoction for Tangy Potato's. Per my MIL who is visiting from India, it’s her favorite!!!

Recipe: Serves 6 greedy adults!
Golden potatoes 8-10 cut in wedges (Don’t make them too thin, since the grill will burn them)
Marinate Ingredients:
Olive Oil: 6-8 tsp
Red Chili- 2 tsp (If you like it spicy)
Dried mint powder - 1 tsp (You can even take fresh mint and chop it up finely)
Salt: 1 tsp
Chole Masala: 2 tsp (Available at Whole Foods, Indian Stores)
Chaat Masala: 1 tsp (Available at Whole Foods, Indian Stores)

11.      Mixes Potato with the marinate ingredients and let it sit for 15-20 min
22.      Grill for about 5-10 minutes, you need to turn it with the grilling spatula soon!

Feel free to season with Squeezed lemon and add in additional salt from top as needed.

Enjoy as a side, or use this as a burger patty or just binge on it while you wait for the rest of the food to grill up!

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