Grilling Vegetables..

Most recipes on grilling vegetables don't go beyond washing, trimming and placing them on the grill.. is it that simple? errr.. yes!!! but maybe no.

Though grilling gives vegetables a smoky flavor, the spice lover in me feels it can  be tastier. So what I like to do is marinate most veggies in a light marinade. Earlier, we used to just marinate veggies in the Italian dressing....which really works beautifully but now I just throw together some spices and olive oil and that's it. The proportions keep changing.. more garlic sometimes, some paprika sometimes, some cumin...play with it. 

Most veggies do well on the grill, but some really stand out--asparagus, corn, eggplant, mushrooms, peppers (bell or hot), onions, cauliflower. Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil just before grilling. For added flavor, sprinkle grilled vegetables with fresh herbs.

To avoid scorching or overcooking, you want the grill fire to be medium-hot.(Test the temperature by

holding your hand 5 inches above the grill grate; if you can hold your hand there for only three to four seconds, the fire is medium-hot.)To grill, place vegetables on a piece of heavy foil or on the grill rack directly over the preheated coals.  If putting them directly on the grill rack, oil the rack and lay them perpendicular to the wires of the rack so they won't fall into the grill. Grill, uncovered, for time in chart or till tender, turning occasionally. Watch closely to prevent charring. Direct heat works best so I alternate between placing them on the foil and then on direct heat.

A Prelude to A Giveaway.. Grilling Ideas, Tandoori Paneer

You probably have seen it on every blog in the last two months.. You probably left a comment here, left a comment there , left a comment everywhere in the hope of being the happy winner...You probably buy lottery tickets every Friday and join in the office pool..

So what 's the best chance of winning something..I would say try, try and  try again...and again..

Last week, I was contacted by the team from CSN Stores to see if I was interested in doing a giveaway at my blog too. Should I do it?   Of course I said yes..since someone somewhere (actually only in US and Canada) is cut out just for this gift.

This giveaway is open to all, anyone of you can enter to try and win a $100 gift certificate from CSN stores which you can use to buy anything from their 200+ stores.

The actual giveaway will follow soon, so stay tuned and don’t forget to check back here.

An Indian BBQ..

The weekend is approaching... praying that the weather doesn't do the "let's dampen the weekend" game and stays sunny. It's not hot enough to run for shade and we are still basking in all the sun we can get.... have to get my naturally glorious Indian tan back! But maybe perfect weather to be out.
In the all American tradition, weekends are meant to be outdoors, enjoying the sun, the breeze and hanging out with the friends. Then the thought turns to "let's do a BBQ" and the first reaction is burgers and hotdogs..nah....
That won't tickle the palate tuned to the spicy, tangy, sweet palate..So then what are the options?
This is not an event, but I would love it if there are any interested participants who want to join in. Probably will be just me and my ideas so..:)


 What would be the menu for an Indian Style BBQ?
 Veg and Non veg items welcome. Keep in mind that food can't stay out for too long and should involve minimal on site mixing and preparation.
What do all of you make/take for a spiced up style BBQ? What was the last picnic/bbq item that you had, that you made or took....

Beef Varattiyathu/ Erachi Varattiyathu/ Beef Sauted with Spices.

Beef Varattiyathu is a recipe I started my spare kitchen with and I started my blog with it too! It was my one reliable recipe in the disastrous milieu of new cooking. Something I like to eat and something which turns out edible without too much effort.
But over time, there are versions of the same recipe that I make, depending on the mood. It can become a dry fry, it can be an almost curry and it can be a cry.. a cross of a curry and fry. This is one recipe that changes in taste each time I make it, thanks to the cut of beef, the proportion of spices I add, whether I use shallots or onions, whether I use coconut oil or olive oil, whether I fry first and then cook or cook and then fry the meat. I try to pin it down but can't; But it is so instinctive in my recipe collection, that once I decide to make it, the hands just take over and its all auto pilot and lo its done.
My mom makes this as a curry, frying the onions first and then adding the beef with all the spices and sauteing it till all the water is gone and then pressure cooking it.

Okra Crispies/Crispy Fried Okra

So  you think okra is a slimy gooey vegetable. Try this recipe and you will change your impression about Okras. They are crunchy, spicy and tangy ....slivers of okra dipped  in a very light powdery batter and fried.
Called Ladies Fingers in India, its popular in summer when the tropical heat really brings out the flavors and the markets abound in it. Here too, Okra is more popular in the South, where the heat produces better quality okras. I grew Okras in my garden till last year and any cold spell or heavy rain in the summer used to wreck havoc on the plant. This year, no veggie garden....I have been good at container planting but with so many success stories on the blogs, I should try it.