I'm not a fan
of the winters....nope, not at all! All that talk about all Delhites loving
winters makes absolutely no sense to me! But then humans are known to be the
most adaptive of all species on this planet and playing my part to the core, I
discovered that bar-be-cues are one of the best way to feel good on those cold
nights. This winter, a simple thought to make the bar-be-cues a little more
exciting came to my mind. Small additions and subtractions that can make a big
difference. So here goes...
Dips: Paneer
Tikka with green chutney. Chicken tikka with green chutney. Mutton kabab with
green chutney. Amritsari fish, again with green chutney. Let's give the green
thing a little breather. Whisk some curd in a bowl (no need for hung curd).
Simply throw in lots of crushed garlic & salt. Let it sit for 10 mins for
the flavour to absorb and you have a dip ready that is awesomely easy and unbelievably tasty. Zero fat, so eat it guilt free! And did we mention, it
tastes heavenly with bar-be-cued potatoes and corn too
Not in the
mood for curd? Whisk up some Hummus; bar-be-cues without hummus is
like politics without opposition...devoid of
flavour!
Breads: We
seriously need innovation here! Roomali and tandoori rotis has done the rounds.
Dole out some super soft and spongy Khoboos with your tikkas and you will
change your perception of bar-be-cue breads! Make your khuboos at home. It's
super easy, take our word for it. See recipe at www.cooktube.co.in.
Biryanis: We
tend to overdo things at our bar-be-cues. After a feisty session of tikkas and
sausages and more tikkas and more sausages, we head to a table of full blown
main course. Not needed! Keep it simple .A well flavoured, low on spice biryani
and broth/gravy affair should see you through. Add in a side dish of corn
kernels dipped in rice flour and sautéed with herbs & spices, with a dash
of lime thrown in. Keep the main course light and you will go to bed feeling
nice and easy.
Drinks: It's
chilling outside. While the single malts do keep people warm, for those who
find companionship in vodka, there is help at hand. While you stir in your
drink with lime cordial or Sprite, throw in finely chopped green chilies in
your glass and see the zing it brings to your senses! It's tasty, it's zingy
and it's hot. Who says it's cold out there?
Salads: This
is a choice made purely on the basis of the taste, with health benefits thrown
in as a bonus! Contrary to the set norm that leaves are just “grass”, I've
discovered that meats actually taste better when accompanied with salads.
Crunchy broccoli breaks the monotony of chewing endlessly on tender meat, while
corn and mushrooms actually compliment the smoked flavour. Bell peppers &
Iceberg Lettuce are also great options as they lend a certain freshness to the
entire palate. Looking to flavour the salad too? Sprinkle some celery
leaves...the underlying taste goes very well with bar-be-cued meats.
As I tick off
days for the season to get over, it may be a good idea to pull out the skewers,
put the coal on fire, marinate the meat...and remember to carry great
conversations along!
Happy
Bar-be-Cueing! 
Referral Link: http://www.cooktube.co.in/blog/bar-be-cue-perfect
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