My First smoky affair

I don’t remember when my fascination with barbeque started. I always wanted to buy a small barbeque grill. Almost two years back I went shopping along with my Husband for a wall clock but instead bought a barbeque grill. We were so excited about it and were eager to start grilling right away. We didn’t bother to go through the manual or read the process of grilling using charcoal. So there we were, stuck, applying all the logic but something was definitely going wrong and it all ended up in a mess. Finally the barbeque grill was shut, wrapped and sealed and kept in a corner. I thought it’s not going to be easy preparing barbeques. As for us Mumbaikar’s, fetching an outdoor location without disturbing the integrity of the neighborhood with the smoke from the grill and of course keeping away the ‘Un-invited’ with all the tantalizing  aroma is next to impossible.
A few days back on our wedding anniversary we visited the Kebab Village(Kumar resorts, Lonavla), where we had all our favorite kebabs possible. There I realized, I HAD TO grill one back at home, no matter what. Hence, we started off with buying sufficient coal for our barbeque grill (almost half a kilogram of coal) and borrowed some kerosene. Apart from all the ingredients the most important ingredient you will require is some patience. Probably when the coal is heating up. But once it is hot, half the work is done.
On the personal front I am still a newbie and need a lot of expertise till I can call myself a good barbeque griller. Yet I am excited to share my first-hand experience with all of you.

So we prepared Tandoori chicken in red marinate, black peppered kebabs in white marinate and finally some prawns with a simple marinate of red chilli powder, turmeric powder, salt, some lemon juice and crushed garlic and some corn flour was added to thicken the marinate.

Our favorite was KALI MIRCH KEBAB so here is the recipe:

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Ingredients
some curry leaves
black pepper 10-15 crushed
1 table spoon hung curd
2 green chillies crushed
coriander and mint leaves finely chopped

4-5 garlics

1 or 2 tspoon lemon juice

salt to taste

Method:
Use boneless chicken pieces for this preparation. Marinate the chicken for 4 to 5 hours maximum. Maintain 2 sections on your barbeque grill, a section with high heat and a section with low heat. Start putting the chicken on the skewers and then on high heat until the outer skin is cooked. For cooking the inner meat, you will have to transfer it on a low heat section. So the inner meat keeps cooking slowly without burning the outer skin. You have to keep rolling the kebabs every minute or two so that you dont burn it on one side. Keep brushing some melted butter or any barbeque sauce you prefer. Like this you will have an absolutely soft meat on the inside and the lingering charcoal flavor on the outside. 

We were so engrossed in savoring all the hard work we put in, we forgot to take images at every stage. Right now I have only one image available with me which I’ve managed to click before we attacked on those yummy kebabs. They were gone in no time, We licked it clean and good
The kebabs were ready in approx. 10 to 15 mins.

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Healthy Green gram and beetroot chilla (pancakes)

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So weekends are time for long elaborate breakfast.. breakfast which begins late and ends till lunch.. and so we usually skip our weekend lunch and laze around on afternoons..what is best about these soft pancakes is its packed with proteins and other essential nutrients.
Moong chilla is our favourite Saturday breakfast recipe. For moong chilla you have to soak moong for 3 to 4 hrs until it becomes soft and a smooth paste like consistency can be formed. I usually mix 2, 3 types of dal together for eg you can mix moongdal and moong, or masoor dal too. In the pic below I have used masoor and moong.
Usually we mix finely chopped onions and chillies in besan chilla. But as this particular chilla is full of proteins i thought of making it a bit more healthier by adding some grated beetroot and carrots.

So here is the recipe for healthy moong chilla with betroot and carrots.
200 gms moong(green gram)
100 gms masoor
1 beetroot
1 carrot
salt to taste
1 tspoon red chilli powder
1/2 t spoon turmeric powder
1 tspoon ginger garlic paste
2 tspoon finely chopped corainder
1 green chilli if you prefer it a bit spicy
water to balance the consistency
Oil

Method:

Soak moong and masoor overnite with water and blend it with ginger, garlic and chilli in a grinder. once the batter is ready add all
the remaining ingredients. If you want a thin crisp chilla you can add water and 1 or 2 tspoon suji.
Take a nonstick tava and heat it moderately. Pour some batter on the tava and spread it with the help of a spatula. You can add some oil on the borders, But it is not required if you have a good non stick tava.
For garnishing i have added some grated cheese but that is totally optional.

PS : In the pic i have served the chilla with corainder and tomatoe chutney.

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