Here’s another experimental recipe that came out. Hear ye, hear ye! Read all about it! Alright before I get too hyped up, I must confess it took a few attempts but it came out oh so good… Yummmmmmmm!
If you’ve been following me for a while then you know by now I’m always up to something in the kitchen. If your new to this blog, sit down and enjoy the ride to a mouthwatering journey. When Saaraketha sent me some Lasia roots, as usual, I started daydreaming thinking of a way or what to make with them. The typical Lasia curry or Lasia sambal or perhaps chips? Been there, done that, it’s on YouTube. I need something better, something that gets mouthwatering when you see it, something that heightens your senses and confuses your taste buds. So with that, came to life the Lasia (Kohila) kebab skewers.
I tried a couple of methods to make these perfect while ensuring that these have a perfect texture as well as a flavor profile. The first attempt was learning, when I cooked them the middle of the cubes was still raw and hard. I did the most logical thing anyone would do, I turned to a trusted source for guidance, MAAA THESE THINGS AREN’T COOKING RIGHT!!! My mom suggested I should soak them in saltwater before preparing which helps make them tender. Problem solved. Also, another option, to put the cubes in the steamer for 05-10 minutes before preparing to marinade.
- 02 medium-sized lasia spinosa roots
- 03 medium-sized bell peppers (in different colors)
- 01 large onion
- 1/2 cup of zucchini
- 05 – 06 tbsp of curd
- 1/2 tsp of turmeric
- 01 tsp of masala powder
- 1/2 tsp of lemon salt
- 01 tsp of salt
- 1/2 tsp of pepper
- 01 tsp of garlic powder
- 01 tsp of onion powder
- 01 tsp of chili powder or paprika
- 1/2 tsp of liquid smoke
- 01 tsp of soy sauce
- 1/2 a lime
- Make sure you soak the lasia cubes in saltwater as it helps them to soften them which in return helps to cook them faster.
- If you don’t want to spend more time grilling these skewers, then make sure you steam the lasia cubes for 05-10 minutes in a steamer so its gets par-cooked which in return takes less time to cook through when grilling.
- Wash all the veggies and cut them into 01-inch size cubes/chunks and set aside.
- Add about 02 cups of water to a bowl and add 01 tbsp of salt and soak the lasia cubes for 10-15 minutes.
- After 15 minutes take the lasia cubes out and leave them on a kitchen towel and pat them dry to reduce the moisture.
- Add curd into a large mixing bowl and mix until it becomes creamy in consistency, then add turmeric, masala powder, lemon salt, salt, pepper, chill powder, garlic powder, onion powder, soy sauce, and liquid smoke and mix again combining everything evenly.
- Add the lasia cubes and vegetables and mix until everything is well coated with the marinade sauce. Cover the bowl and let it sit for 20-30 minutes to absorb all the flavors.
- Now let’s prepare for grilling; take the skewers and arrange the lasia cubes and veggies as you prefer (make sure you mix up the veggies when arranging them in skewers to look pretty. After all, we eat with our eyes first!
- Lets grill! Heat a grill pan or non-stick pan on medium heat and apply some oil on the surface. Once heated place the skewers on the grill pan and cook in low heat for 20-30 minutes (covered) turning them around until golden. Make sure to turn them around from time to time to cook all the sides evenly.
- Let’s plate, place the grilled skewers on a plate, and garnish with some coriander leaves or mint and lemon.
Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes.
Can’t wait to see your re-creations
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