Titanic Mardan Palace hotel in Antalya, all inclusive hotel in antalya Turkey, review of Titanic Mardan Palace all inclusive hotel in Turkey
An Indo-Chinese starter made by chicken wings or drumsticks, and called chicken lollipop due to its resemblance to lollipop
Guide to barbeque – Although most people think of BBQ as a rustic or informal form of cooking, there is an art to it. Master it, and you can produce fall-off-the bone, juicy, and tender meat each and every time. Here are the top tips to helping you become a pit-master in the comfort of your own home. Invest in a Charcoal Grill If you haven’t yet invested in a grill or are thinking about upgrading, you may want to consider a charcoal grill over a gas one. Yes, gas grills are easier to handle and temperature management is a great deal easier. Nevertheless, as Kaila Harmon of Taste of Home mentions, they lack that distinct smoky flavour that is a must-have with charcoal versions. Not to mention, on average, charcoal grills can reach higher temperatures. As such, you are able to get a nice sear, particularly on your meats. Even if you aren’t planning on getting a charcoal grill, add a smoke box to mimic the smoky flavour with your gas model. Include Wood for Added Flavour A wide variety of grills and smokers allow you to use wood chips, chunks, or pellets. If this is true for your type and model as well, then you should certainly add them. They add a distinct smoky flavour to the food. Now, each wood corresponds to a particular type of meat. For instance, hickory works well for pork and mesquite is best for beef. If you would prefer something more universal, then oak wood or maple wood work just as well. Fruit woods such as apple or cherry are milder and can even add some sweetness. Skip the Lighter Fluid If you are like most people, then you probably use lighter fluid to get your barbecue going. Although this fuel can get the flames going quite quickly, there is a major downside. This is the fact that it adds a certain chemical taste to the food. This is why you should learn how to work a chimney starter instead. This resembles a beer mug, except it is made from metal. You pile coal into it and then light the fire at the bottom. Once the fire gets going, you empty the burning coals into the grill and get started. Use Thermometers Most barbecue recipes give you a timeline, cook for a certain amount of time until the meat is done. Unfortunately, this is a highly inaccurate method. Keep in mind, the exact grilling time can vary based on the size and shape of the meat, the type of grill you are using, the temperature inside the gas chamber, and even the weather. Thus, it can be difficult to estimate when the meat is actually done. To avoid any mistakes, always use a meat probe and then cross check it for the appropriate temperature of doneness for the type of meat that you are cooking. This ensures that your meat is perfectly grilled each and every time. As an added bonus, you won’t have to cut into the meat to figure out whether it is cooked all the way through or not either. Do Your Research on Grilling Meat From ribs and steaks to briskets, each meat needs to be grilled in a particular manner. As Kristy, main contributor of CatHead’s BBQ notes, you have to use different seasonings, marinating methods, and grilling temperatures for each cut of meat. In some cases, some meat has to be started off on sections of indirect heat and then moved to direct heat for the finishing touches. It is due to this that you should never assume that one method is going to work for every cut of meat. Instead, always do your research. Read up on what the pros and the pit-masters have to say. Take notes and follow these to the letter. They will make all the difference to the finished product. These are the top tips that will take your barbecue to the next level. Therefore, you should brush up on them before your next cookout. You won’t regret it!
Bhuna Chicken Recipe, How to make restaurant style bhuna chicken at home, step by step recipe of bhuna chicken
This step by step recipe of "spinach chicken curry" is hugely simply and easy to make, no marination, ready in about half an hour. Paalak Chicken Ka Saag पालक चिकन रेसीपी… Continue reading →
When you can make restaurant style Tandoori Chicken yourself, why you need takeaway? The key to this recipe is marination. Marinade this chicken over night and enjoy the flavour in the depth of this tender chicken. Tandoori chicken is one of the world famous tandoori recipe which has its roots from the Mughalai cuisine. Ideally you need a… Continue reading →
Delicious North-Indian recipe with pickled flavours and made using edible mustard oil, a lip-smacking achari chicken curry
Absolutely simple and easy chicken curry made using pressure cooker or Instant Pot
The deliciousness of biryani takes a new avatar in the form of butter chicken biryani. A must try for biryani enthusiasts.
Slow cooked lamb or goat shank along with bone marrow, producing an absolute ambrosial meat on the dinning table.
Indo Chinese Chicken recipe of Chilli Chicken. Have it as starter or as main course.
Chicken pieces boiled in rice along with spices to give an aromatic pulao and mouth-watering taste
Delicious loin lamb chops in rosemary garlic flavours. Serve as appetiser and it will be a winner.
Traditional lamb curry with potatoes, mostly popular in muslim households, made on any weekday.
Egg curry made in typical dhaba (north indian) style. Pair it with any Indian bread for a delicious meal.
A vegan pulled pork made from jackfruit, using schezwan sauce. Use it in burger or filling in any wrap.
Chicken tikka or kebabs in mild spice level, and lip smacking flavours. Great appetizer and super easy to make.
Soya Chaap in creamy gravy, acting as great starter and giving run for money to any chicken lover, though its fully vegetarian.