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- Come monsoons and its the season to eat hot hot goodies over an
open fire in the open air, enjoying the the rains. Sizzlers and
barbeques form a great way of food and entertainment for all in the
outdoors, be it a family gathering or friends.
- The secret of sizzlers and barbeques is to serve them piping hot,
though most of the preparation can be made much in advance, and last
minute cooking is minimal.
- Another secret of their success is to prepare the marinate well
and it is on this marinate that the final final flavour of the dish
depends. Also, the vegetables, etc. should be marinated long enough to
give them the proper tenderness and flavour, too long would make the
veggies soggy.
- Very hard veggies like potatoes, carrots, etc. should be boiled
to almost done, so that the total moisture is not lost on barbequing
to make it rubbery.
- Serve a plentiful of suaces, chat masalas, etc. as accessories to
the dishes, and let them help themselves with individual choices.
- Any leftover veggies, etc. can be refrigerated, and a masala
gravy vegetable or a biryani can be prepared the next day. Don't throw
out the leftovers!!
- Once you've finished with the barbeque, dump the larger coals in
a basin of cold water. Drain and sun dry for a day. Use them again the
next time.
- Generally used additives and accessories:
Ginger water: Grate an inch piece of ginger, add to 1/2 cup water, soak for 2 hours, and strain.
Garlic-Chilli paste: Grind both together, add 1/3 cup water.
Chillies in vinegar: Chop 8-10 green chillies very fine, add to 1/2 cup white vinegar.
Soya sauce: Use as is.
Herb butters: Refer flavoured butters.
Chilli sauce: Use green or red as is or diluted.
Tomato ketchup: Use as is.
- Maintain a portable barbeque to make the most of your space and time.
- Always supplement the barbeque with lots of sandwiches, tossed salads, and a heavy rice dish to
fill in the gaps while the roasting etc. takes place. These dishes can be prepared well ahead and just
heated or chilled as required before serving.
- Also throw in a fondue or a thick soup to give a liquid content dish with the barbeque.
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