Indian Cuisine Means Grilling Gets Exotic (NAPSA)—TIf you’re looking for a fun and healthful way to spice up your barbecues, it may be time to give yourgrill an ethnic makeover. 3 tablespoonsfresh cilantro leaves, chopped can add an exotic twist to grilled foods—plus it can be healthy and easy to make. The keyis to use fresh ingredients and high-quality spices and products. For example, Patak’s Indian cuisine product line includes chutneys, curry pastes and cooking sauces. They can be a great— and affordable—wayto try new % red chile, deseeded and 2 tomatoes, deseeded and finely chopped 4 tablespoonslime juice Indian cuisine, for instance, cuisines. Try these recipes to spice up your summer grilling: Zesty Salmon Fillets with a Tandoori Crust Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes 2 tablespoons Patak’s Spicy Ginger & Garlic (Tandoori) Marinade & Grill Sauce % cup fresh breadcrumbs % cup oats 2 tablespoonsfresh parsley, chopped % teaspoon lemonzest 2 lemons, halved 1% Ibs. salmonfillet (sufficient for 4) 2 pouches Patak’s Microwave Rice (or regular cooked basmatirice) 1 large handful baby spinach leaves nonstick cooking spray (or regular oil) Instructions 1. In a bowl, mix together the Patak’s marinade and grill sauce, breadcrumbs, oats, parsley and lemonzest. 2. Coat salmon with crust mixture, patting it down slightly. Lightly spray with cooking spray (or brush with oil) and wrap in double thicknessof foil. finely chopped sea salt and black pepper Forthe salad % cucumber,sliced Exotic Kick—Zesty salmon fillets with a tandoori crust are an unexpected grilled treat. 3. Place prepared salmon and lemon halves on a grill rack and grill for 20 minutes, turning halfway through. 4, Just before serving, cook rice as directed on the packet. Transfer cookedrice to a large saucepan, stir in spinach and cook gently until spinach has wilted. 5. Remove salmon from grill and cut into 4 pieces. Serve with rice and garnish with the cooked lemon. Recipe heat rating: medium. Chicken Kebabs with a Spicy MangoSalsa Serves 4 Preparation time: 15 minutes Marinating time: 15 minutes Cooking time: 20 minutes For the chicken 2 tablespoons Patak’s Mild 6 cherry tomatoes, halved crisp lettuce leaves a few toasted fennel seeds (optional) Instructions 1. Mix together the Patak’s paste and yogurt. Add chicken, coat well in paste mixture and leave to marinate for 30 minutes. 2. Take leaves off the rosemary stems and push chicken onto each stem with red pepper and lime segments. 3. Preheat grill on a low to medium heat. Sear chicken for 20 minutes, turning occasionally. Wrap kebabs with foil to reduce cooking time if you wish. 4. Meanwhile, combineall salsa ingredients, season to taste and spoon into a dish. 5. Toss salad ingredients together and serve with kebabs andsalsa. Recipe heat rating: medium. Curry Paste % cup fat-free, plain yogurt 4 skinless, boneless chicken breasts, large, diced 1 red pepper, deseeded and cut into chunks 1 lime, cut into segments 4 large rosemary stems(or regular skewers) For the spicy mango salsa 1 small red onion, finely chopped 1 small firm mango, skin removedandfinely chopped Spice-infused chicken kebabs with a zesty mango salsa are ideal for the barbecue.
