This winter, fill your home with heady, intoxicating aromas of grilled dishes. Oven or charcoal, we give you a lowdown on getting it perfect.
Perhaps it's the smoky flavour or the mouthwatering aroma that it gives, grilled cuisine offers food connoisseurs, as well as novice cooks endless opportunities to create some spectacular yet satisfying dishes, especially during these chilly winters. Whether it's the good ol' grilled burgers or delectable tandoori chicken, cooking food in this way is not only quick, it is also a culinary treat to our palates. So to enjoy and master this form of cooking, all you need to do is conquer these grilling essentials and get that grill smoking.
Ways to grill food
Like in any cooking process, grilling too can be done by different techniques. Says Executive Sous Chef Himanshu Taneja, "Cooking with direct and indirect heat are the methods mostly used. It is important to understand the differences between the two methods to ensure success when grilling. Occasionally, both methods are used and are alternated to grill certain foods, which is often the case when grilling thick cuts of meat. The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food."
Direct heat
Direct heat grilling is the most basic and common grilling method. This method is accomplished by placing food items over direct heat in order to cook them. This can be done over charcoal, gas, wood or any other heat source. This technique is best suited for foods such as hot dogs, steaks, hamburgers, fish and pork chops.
Indirect heat
Indirect heat grilling is a technique, where the food is cooked with reflected or indirect heat. It involves not placing the food over a direct heat source and keeping the lid covered most of the time. If the food must be placed over the heat source, then the temperature will have to be low for the food to cook 'indirectly'. This allows thick food items to be cooked slowly, which is necessary to ensure that the food does not burn on the exterior surface, before the interior portion is properly cooked. Foods such as beef roasts, pork roasts, whole turkeys, and whole chickens are good choices for grilling with this method.
If you have an OTG
You can still grill... For those of you who don't want to fire up a special grill, you can still enjoy tasty grilled delights at home, by simply grilling in your OTG. The broiler function in the oven acts similar to a grill. It applies direct, intense heat to the surface of the food, sealing in the juices and producing a nice, crisp char on the outside. This technique works best for meats, which cook more slowly, although vegetables can be prepared under a broiler too, if they are carefully monitored. The key to grilling with your oven is to preheat it to the highest possible temperature first, then switching to the broil setting. This allows the oven to maintain a temperature that is as searing as a grill.
Grilling on charcoal
If you are investing in a charcoal grill, see to it that it is kept on a heat-proof surface, away from buildings and overhanging trees. Never grill inside your home, even in an open garage. Always start with a clean grill, as ash left over from previous cooking can rust the grill pan. Follow the manufacturer's instructions for lighting the grill. A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. Also, it is important to store the charcoal in a dry place.
Dos and Don'ts
- Always use tongs or a spatula when you are handling meat. Piercing meat with a fork will allow delicious juices to escape and hence make it less moist.
- Always ensure that the grilling surface is clean and preheated. Scrub the grid with a dry brass-bristled grill brush after every grilling session and again, once the grill is preheated.
- Drain most of the marinade from the food before placing it on the grill.
- Once on the grill, don't try to turn or move the food too soon. It takes about 10 minutes over high heat for the surface of a steak or piece of fish to cook enough so it will hold together and release easily.
- Watch foods carefully during grilling. The total cooking time will vary with the type of food, position on the grill, weather, temperature of the coals, and the degree of doneness that you desire.
- Never apply barbeque sauce on the food, until it is almost cooked, as the sauce contains sugar, which burns easily.
Recipes
Tandoori Paneer Tikka
Ingredients
30 pieces of 2 inch cubes of paneer
3 tbsps of tandoori masala
1/4 cup yogurt
1 large onion cut into square pieces
6 tbsps cooking oil
2 tbsps chaat masala
salt
Lemon wedges to garnish
Method
- Mix 2 1/2 tbsps of tandoori masala with the yogurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
- Put the paneer cubes in a bowl and pour this paste on it. Coat the paneer well.
- Cover and keep in the refrigerator to marinate for two hours.
- Mix the remaining 1/2 tbsp of masala with the onion pieces to coat them well.
- Thread the marinated paneer and onions onto bamboo skewers alternately.
- Preheat your grill on medium.
- Brush the paneer skewers with a little oil before grilling them.
- Grill till the paneer is light golden and the onions are cooked.
- Remove on a plate, squeeze some lemon juice and sprinkle with chaat masala.
Grilled Shrimps with Garlic Butter
Ingredients
2 pounds of jumbo shrimps shelled and deveined, tail left on
1 large clove of garlic, crushed
Salt
Juice of 1 lemon
1/3 cup olive oil.
For the garlic butter
1/2 cup butter
1 tsp Worcestershire sauce
1 tbsp lemon juice
1/8 tsp hot pepper sauce
1 large garlic clove
Salt
Method
- Use scissors to remove shells without disturbing tails.
- In a bowl, combine crushed garlic, salt, lemon juice, and olive oil. Put shrimp in bowl and stir to coat them well. Cover and refrigerate for 2 hours.
- Thread shrimp onto skewers and grill for about 12 to 15 minutes, turning frequently. - Remove the tails if cooking under broiler.
- For garlic butter sauce, in a small saucepan, melt butter.
- Add remaining ingredients and heat for 1 minute. Serve this dipping with the grilled shrimps.
Chicken Burgers
Ingredients
1 chopped onion
2 tps minced garlic
1 chopped red bell pepper
1 cup freshly sliced mushrooms
1 chopped tomato
2 chopped carrots
2 pounds ground chicken
1 egg
1/2 cup fresh bread crumbs
Salt
Black pepper to taste
Method
- Saute the onion with the garlic first, then add the bell pepper, then the mushrooms, tomatoes and carrots, till they are tender.
- Set aside and allow all the vegetables to cool completely. In a large bowl, combine the grounded chicken and vegetables.
- Add the egg, bread crumbs, salt and black pepper to taste.
- Mix all together well and form into 8 patties.
- Grill over medium heat for 5 to 6 minutes per side, or until they are cooked.
Grilled Portobello Mushrooms
Ingredients
12 large Portobello mushrooms
3 tbsps butter
3 tbsps olive oil
1 tbp lemon juice
3 cloves of minced garlic
black pepper
Method
- Wash the mushrooms, remove their stems and set them aside.
- Melt the butter, olive oil, lemon juice, garlic and pepper together in a small pot or on the grill. Brush the mushrooms generously with the melted butter and olive oil mixture.
- On a covered grill over medium coals, grill the mushrooms stem-side down for about 8 minutes.
- Turn and grill the tops of the mushrooms for 6 to 8 minutes longer.
- The grilled Portobello mushrooms should be tender and nicely browned.
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