There is something utterly irresistible about the world’s most famous tikka style marinade from India’s Punjab region. One of the most popular dishes in our Mille Fleurs restaurant on a Meatless Monday is tasty vegetable tikka kebabs served on a bed of biryani rice with cooling raita. The strong influence of Indian cuisine upon Jamaica’s inspired and own fusion cookery can be seen in its love of spice, roti, colourful one pot vegetable dishes and the adoption of rice for the island’s most famous side-dish of peas ‘n’ rice! Food historians love eating out in Jamaica, exploring and uncovering the very positive aspects of the island’s immigrants and history over the centuries.
- Serves 4 -6
- (optional) 800g cottage cheese
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- salt to taste
- 10 juice of limes
- 2 tsp garam masala
- 1 ¼ cups yoghurt
- 1 tbsp ginger, chopped
- 4 tbsp ginger-garlic paste
- 5 tsp yeloow chilli powder
- 2 tsp carom seeds
- 1 tsp white pepper powder
- 4 tbsp ghee
- 100g cauliflower, cut into florets, boiled
- 100g carrots finely chopped, boiled
- For the filling:
- 5 tbsp mint leaves, chopped
- 5 tbsp green coriander, chopped
- 5 green chillies, chopped
- To the cottage cheese, add red chilli powder, turmeric powder, salt, lemon juice and half the garam masala powder.
- Mix well.
- For the filling, mix all the ingredients in a bowl thoroughly.
- Slit the cottage cheese from the centre and spread this filling carefully.
- In a bowl, combine the yoghurt, ginger, ginger-garlic paste, yellow chilli powder, carom seeds and white pepper powder.
- Mix well.
- Coat the cubed vegetables and cottage cheese cubes evenly with this mixture.
- Allow to marinate for an hour or so.
- Skewer the vegetables and cottage cheese and grill until golden brown.
- Sprinkle the remaining garam masala before serving.