Mid-day, Mumbai, Modified: February 11, 2013 11:34 IST
The sun has gone easy on the eyes, there's a nip in the air, and with the media hammering about Valentine's Day, romance is mixed in too. It's the perfect scene to set up your barbeque grill, before summer arrives. The Guide invited some of the city's restaurants, popular For their barbecued delights, to share their secret recipes. We've made things simpler too now, you can get skewed into things, with your own barbecue set
Why barbecuing food is good
"Barbeque, if done the right way, can actually work as a low- calorie way of cooking, as the nutrients are not lost, completely. The added cream, cheese, batter and basting (coating with a brush or liquid poured over with a spoon) of butter increases the fat content. Also, if it has more spices, it has more fat in it as you need additional oil or butter to blend the spices well. So, if you are calorie-conscious, ask your chef to skip the basting, as the marinade and the juices of the meat are sufficient to add flavors to the dish."
Toasty feta kebabs
One of the first city eateries to offer the thrill of barbequing at the table, Barbeque Nation's recipe will be a hit with veggie readers.
200 gm pack of reduced fat feta cheese (cut into 8 chunks)
1/2 French stick, cut into bite-sized chunks
8 cherry tomatoes
1 lemon (zested and halved lengthwise)
2 chopped sprigs of rosemary
1 tbsp olive oil
4 wooden skewers
Heat the grill to high.
Cut one lemon half into wedges, and slice the other half.
Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato.
Repeat, then finish with a piece of bread.
Apply this on three more skewers and place kebabs onto a baking tray.
Sprinkle over the zest and rosemary then drizzle it with oil. Grill kebabs For 1-2 mins on each side until feta is browned. Serve with lemon wedges.
Try the Indian version of barbequing with Kakori Kebabs, believed to be the world's softest kebab. Chef Ishtiyaque Qureshi of famous Kakori House reveals his secret recipe.
1 kg mince meat (from leg without any white ligaments)
100 gm raw papaya paste
100 gm kidney fat
Salt to taste
Kakori masala (A)
(Roast and make powder)
10 green cardamom
1/2 tsp black cardamom seeds
1 pinch nutmeg
1 small blade mace
1/2 tsp shahi jeera
1 tsp rose petal
10 pieces kebab chini
1/2 tsp white pepper
1 Tbsp kashmiri mirch
1/2 tsp yellow chilli
100 gm roasted gram powder
Kakori masala (B)
50 gms desiccated coconut
10 gm khuskhus
50 gms khoya
100 gms onion (Sliced & fried)
25 gm cashewnut
100 gm fresh malai
1 gm saffron
2 Tbsp rose water
2 Tbsp kewda water
Mince meat and fat thrice to a very fine consistency.
Add papaya paste, salt and powder masala (A). Mix well with both hands, add masala paste (B) along with rose water, kewda water and saffron. Mix thoroughly and keep For half an hour.
Clean and wipe skewers. Take a portion of mince mixture and put on skewers evenly, in a round shape-like seekh kebab.
Roast on charcoal grill. Remove carefully from skewers.
Serve with green chutney. It goes well with sheermal.
Barbequing sea food is a tad difficult due to the texture and density of the meat. But when done the right way, the marinade and the grilling will help add a lovely crisp exterior to the meat. One of the few waterfront restaurants in the city, Corniche, shares its recipe For Barbequed Fish from it's live barbeque section.
6-7 pieces ghol fish (cleaned, de-boned / cut into slices of 50-60 gms each)
For the Marinade:
10 gm red chilly paste
5 gm garlic (chopped)
2 gm coriander (chopped)
20 ml orange juice
10 ml lemon juice
1 gm cracked black pepper
5 gm roasted cumin seed (pounded course)
20 ml refined oil
1 gm fresh thyme (chopped)
Salt to taste
Red onion remoulade dip
10 shallots (chopped)
15 ml red wine vinegar
30 gm mayonnaise
1 gm parsley (chopped)
5 ml lemon juice
2 gm capers (chopped)
10 ml fresh cream
Pour oil into a bowl and add the Ingredients, one by one, and mix well; on the other, hand, wash the fish chunks / slices and pat it dry with a clean, dry cloth.
Apply the marinade onto the fish pieces and refrigerate For at least 20 to 30 minutes, For the fish to absorb it.
On a hot barbeque set, apply oil and lay the fish pieces to cook to level required. Baste with melted butter and sprinkle lemon juice, if required.
Immerse the chopped shallots into the red wine vinegar till the vinegar is completely absorbed.
Take all the ingredients, mix with mayo, and serve.
Buy your Barbecue grill
One For everyone
Trisa offers barbeque grills in several sizes and also ones with accessories to hold your barbequing Ingredients.
For: Rs 3,500 onwards
At: Yehbi.com, Letsbuy.com
With a dash of quirk
Make picnics fun with this portable barbeque set in the shape of a fire hydrant bucket.
For: Rs 2,850
If you love the idea of eating an ice cream, with a barbeque touch, give the Haagen Dazs Barbeque Indulgence ice cream, a shot. It's served on skewers with pieces of brownies and fruit in it.
At: All Haagen Daz outlets
Cost: Rs 1,395
Nigel Slater's sausage cabbage fry recipe
Angela Hartnett's spring lamb with charlotte potatoes and broccoli recipe
Nigel Slater's tatin and shortcake recipes
Why tahini is good for you
Nigel Slater's lamb with mustard and coconut recipe
Nigel Slater's pasta with smoked salmon and peppercorn butter recipe
How to cook the perfect moussaka
Nigel Slater's colcannon recipe
Readers' recipe swap: stuffed
For the latest food news and recipes, like us on Facebook or follow us on Twitter and get the NDTV Cooks app for Android or iOS.