Fish meat vegetable barbecue

A barbecue on a winter's evening means a joy. The arrangement will be full only when the barbecue means that the food that is burnt in the fire will be delicious. A few barbecue recipes made with fish, meat and vegetables for @tasteem @vancouverdining @tipu @trafalgar @arcange

Cheese cheese

Ingredients: 250 grams of indigenous cheese, green capsicum 1 (large), tomatoes 2 (large), onion 2, turmeric powder 1 teaspoon one-third, chilli powder 1 teaspoon one-third, Kashmiri pepper 2 tea- Spoon, 1 teaspoon of ginger, half a teaspoon of garlic clove, 250 grams of water, yogurt curd, lettuce seasoning, lemon juice 1 teaspoons, salt to taste, 2 tablespoons of mustard oil and basil oil.

Method: Dissolve the cottage cheese and soak it in water for an hour. Drain well with kitchen paper and drain. The capsicum should be cut into cubes. Cut the tomatoes into cubes by dropping the seeds. The onion should be cut into four slices and layered in layers.
Make a paste by mixing all the dry spices, betel spices, yogurt, lemon, salt and oil in a container. Mix well with cheese, capsicum, tomato, onion with paste. Bake in a saucepan with a little oil in a hot pan. If lightly burned, remove it. Serve with mint chutney.

Tandoori chicken
Ingredients: For the first time marinade: Pieces with chicken run-in, 4 tablespoons of Kashmiri red chillies, 2 tablespoons of ginger, ginger, 2 teaspoons of garlic, 1 teaspoon of lemon, 2 tablespoons of lemon and 2 tablespoons of oil.

For the second time marinade: half a cup of boiling yogurt, 1 tablespoon of Kashmiri red chilli powder, half a teaspoon of chilli powder, 2 teaspoons of cumin seeds, coriander powder, 1 teaspoon, hot spoonful, 2 teaspoons of salt, 1 teaspoon. Taste, 4 tablespoons of oil, red colored food to brush a little and ghee.

Methods: Pieces of chicken should be thoroughly washed. Then cut a few forever. This will put the spice-salt well. Mix the contents of the first marination well. Now, with the chicken pieces, rub it thoroughly with your hands and leave it for half an hour.
After a certain time, mix all the ingredients of the second marinade (except ghee) in the other container and give it to the chicken. Once again, cover the lid thoroughly with your hands and cover with the lid for 10-12 hours. You can then burn wood and burn it in a coal fire.

Preheat the oven to 220 degrees and place the foil on the tray and grill for 40-50 minutes. However, it should be brushed with ghee every 10-12 minutes. Turn it upside down so that it does not burn or harden. When the oven is chicken, serve it with salad or raita with bread or parrot.

Beef shik kebabs

Ingredients: 1 kg of boneless beef (cut into thin and small cubes), tuck yogurt 2 tablespoons, 2 teaspoons of chilli powder, 1 teaspoon of coriander powder, 2 teaspoons of cumin powder, hot spice powder, 1 teaspoon, ghee. Tea-spoon, Jayatri Gudra Seiki Tea-Spoon, Adabata 2 Teaspoon, Garlic Potato 1 Teaspoon, Raw Peppabata 2 teaspoons with khosa, salt-flavored and mustard oil 3 tablespoons.
Kebab making equipment: Barbecue stove, wood coals, shake for meat making and brushes for kebab oil mask.

Method: Cover all ingredients well and cover with lid for 12 to 14 hours and keep in refrigerator. After a certain amount of time, the meat will be pressed and pressed into a coals fire and burned on a flip flop. If desired, it can be done in a gas stove or oven. In that case, if you want to make it in the oven, combine it with a little mustard oil in a pan and sauté the meat in a line in a medium saucepan over medium low heat. If you want to make it in the oven, place the foil bed on a tray in a pre-heated oven at 220 degrees and then grill by turning it upside down.

After making the kebab in the oven or in the oven, burn a wood well with a coal oven. Now put the kebab in an aluminum foil and place it in a container, pour a little oil over the coals and cover it for 5 minutes. Remove the coals and serve with salads and cakes. One thing to keep in mind, when burning meat in a wood coal fire, oven or oven, it is necessary to brush the remaining spices of oil or marination for a while, so as not to burn the kebab or become a bitter rash.

Grilled coral

Ingredients: Coral Fish 1 (small, 600-700 grams weight), olive oil 1 tablespoon, garlic clove 1 tablespoon, paprika powder one and a half teaspoons, black pepper flakes, lemon 2, salt salt teaspoon and salt to taste. That handful

Methods: Cut off some of the coral fish lengthwise and cut it perpendicular to the abdomen. Clean the dirt inside the abdomen and wash well. Then slice it on both sides of the fish. This will put the spice-salt inside. In a spread pot or tray mix all the ingredients (a little olive oil should be left) except the fish and coriander leaves. Slowly spice the fish with your hands. At the end of the seasoning, put the fish inside the abdomen for an hour for marination.
After a certain amount of time, burn the fish in a wooden coal fire stuck in a shake or fish grill basket. Can be grilled in the oven as well. However, no matter how grilled the fish is, the oil should be brushed for a while and turned over, so that the fish does not burn or become completely dry. Serve hot with lemon slices.

Barbecue mushroom-vegetables

Ingredients: canned mushrooms at 25, red-green-yellow capsicum 1 teaspoon, garlic clove 1 teaspoon, chile flakes 1 teaspoon, barbecue sauce 1 tablespoon, chile sauce 1 teaspoon, lemon juice 1 teaspoon, salt Taste, butter, 2 tablespoons and sesame seeds.

Method: Mushrooms should be washed thoroughly. Cut the capsicum into cubes and slice it. In a pan, lightly fry the garlic powder with a little butter and reduce it with the mushrooms and salt for 4 to 5 minutes. Put mushrooms, capsicum, chile flakes, barbecue sauce together in a container and keep for 10 minutes.

After a certain amount of time, capsicum in mushroom, mushroom should be sorted again. Prepare the barbecue mushrooms with a little butter in the pan and bake them in reverse.

Source : m.prothomalo.com/life-style/article/1625132/মাছ-মাংস-সবজির-বারবিকিউ