My wife and I – love the taste of grilled food. As we dont have that kind of backyard space for a real grill, we tried to grill using the oven, but this never tasted that good.

Once my friend suggested George foreman’s grill. I have never heard that name before. We found a small version of this for about $25. This small version could grill 4 servings at once. This was enough for the two of us.

This is an electric grill with a little tilt so that any extra oil flows off of the fish/meat. The grilling can be done completely indoors.

We started with Salmon and it came out very well. Almost like the taste of a regular outdoor grill. It removes lot of oil/fat from any meat that we grill because of the tilted design. In the last few weeks of using it, we have grilled salmon, chicken. Yet to try steak.

But for those of you who love the taste of grilled food and start off with a small one, this is ideal.

I got this recipe from my wife’s sister. This is a tasty Indian snack (for those who dont know).

Ingredients:
Bengalgram dal -2 cups
Sugar – 2 cups
Maida -1 1/2 cups
vege Oil -1/2 cup
cadamom powder -1/2-1 tsp
kesari powder{I added turmeric powder1sp} – a few pinch( for yellow colour)
Rice flour for spreading on board
Ghee for frying

Preparation Method:
1. Boil the gram with plenty of water. When nicely cooked strain.
Again add water, boil & drain.
2. Add sugar & cardamom powder to the cooked gram & keep on low heat
till the mixture becomes semi solid. Stir constantly.
3. Remove from fire & grind to a fine paste.
4. Add kesari powder to the maida flour and with a little water, make
into a dough.
5. Pour oil into the dough & knead until it becomes very soft.Keep it
aside for 2 or more hours .
6. Make equal number of balls with the dough & the gram mixture.
7. Take a ball of gram, cover it with maida ball & turn on to a
floured board (rice flour to be used on the board) & roll out as
thinly as possible.
8. Apply a little ghee on griddle & fry (like we do for chappatis) the
boli on it.

Enjoy!

Ingredients

Tuna fish – 4 cans
Potato – 1 (boiled)
Onion – 1 big (chopped)
Ginger – 1/2 teaspoon
Garlic – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Pepper – as required
Green chillies – 2 or 3 (chopped)
Tomato sauce – 2 teaspoon
Plain bread crumbs – as required
Egg – 2 or 3
Oil – for frying
Vinegar – as required
Salt – as required

Method of preparation

1 – Wash tuna in vinegar and water, drain thouroughly and keep aside.

2 – Saute onions until fully done, add ginger, garlic, garam masala and pepper.

3 – Now add fish and tomato sauce to it and mix well. Allow this to be cooked well.

4 – Remove from the flame and mash the mixture.

5 – Add mashed boiled potatoes to the mixture and mix thoroughly.

6 – Shape them into cutlets.

7 – Dip them in egg-white and roll them over bread crumbs.

8 – Deep fry it

ENJOY with tomato sauce !!

Ingredients

Atta ? 140 gms
Potato ? 2 medium size
Geera powder ? 1 teaspoon
Green chillies ? 2-3
Lemon – ?
Coriander leaves ? a few
Melted ghee ? a little
Ghee for frying
Salt to taste

Method:

Sieve the flour and make dough with a little melted ghee, salt and water. Knead well and keep aside for some time. Boil the potatoes in salted water. When cooked remove the skin and mash well immediately. Then add the geera powder, finely chopped green chilies, coriander leaves, salt and lemon juice to taste. Divide the dough into six equal parts. Roll out each slightly and keep a little of the potato mixture in the centre. Cover up and flatten it between the palms and roll out lightly into rounds(like chapattis). Heat the thava and heat the parathas lightly, adding a little ghee around the edges. Fry till crisp and golden.

Ingredients:

Macaroni or Pasta – 1 cup
Onions – 1 No
Tomatoes (or tomato puree)
Cilantro – 1/4 cup
Mixed vegetables – 1 cup
Shrimp – 1/4 cup (boiled)
Chicken – 1/4 cup (boiled)
Soya sauce – 2 teaspoons
Oil/butter – as required
Garam masal powder (or meat masala)
Fish sauce – 3-4 table spoons
Soya sauce – 1-2 table spoons
Crushed garlic – 1 teaspoon

Method of preparation:

1 – Boil the pasta in water with required amount of salt.

2 – Drain excess of water and mix in some olive oil to avoid sticking.

3 -Saute onions until done and add minced garlic, boulloin cubes (Maggie chicken cubes), followed by meat masala or garam masala.

4 – Now add tomatoes/tomato puree and 3-4 table spoons of fish sauce.

5 – When tomatoes are done, add chicken strips and prawn.

6 – When well cooked, add soya sauce.

7 – Finally add the cooked pasta into the above mixture and garnish with cilantro.

ENJOY !!

Ingredients
Tomato ? 450 gms
Onion – 1 small
Carrot – 1 small
Potato – 1 small
Butter ? 1 level tbs
Water ? 4 cups
Corn flour – 1-2 teaspoons
Salt, pepper and sugar to taste

Method:
Chop onions, carrot and potatoes finely. Chop tomatoes after removing the skin. Melt butter and fry chopped onions, carrot, and potato without browning. Add tomatoes, water, salt and pepper. Cover and cook over a slow fire till tender. Rub the mixture through a sieve and add corn flour(after mixing it nicely with a little water).Allow it to thicken slightly on fire and serve hot garnished with parsely/cream.

Ingredients:
Milk- ? liter
sugar-1 ? cups
eggs-3
vanilla essence- ? teaspoon.

Method:

Beat eggs and sugar (1 ? cups) till creamy. Add milk and stir till the sugar dissolves completely. Add essence.

Ingredients for caramel: Sugar ? cup, water 3 tablespoons

Method: In a hard bottomed pan heat sugar without adding water till sugar melts into a thick golden brown liquid. Remove from fire and immediately add the water. Return to fire and stir till it becomes a golden brown syrup. Pour this into a baking tray so as to coat the base of the tray. Cool for sometime and pour the prepared milk mixture carefully. Bake till set. Serve hot or cold.

Important: Be careful while preparing the caramel as sugar melts at a very high temperature.

Ingredients:
Milk ? liter
egg yolks three
sugar-2 cups
strawberry or raspberry jelly-1 packet
gelatin-3 level tablespoons
vanilla essence-1/2 tablespoon
cocoa powder-1 heaped teaspoon.

Method:

Prepare jelly with half of the normal quantity of water. Pour into a pudding bowl and set. Beat eggs yolks and sugar together till creamy and fluffy. Add milk, keep in a water-bath and cook till it starts thickening. Add soaked gelatin (add three tablespoons of water to the gelatin to soak) to the custard, stir it continuously till the gelatin melts completely. Remove from fire. Add vanilla essence. Divide into two portions. To one portion add cocoa powder mixed with 1 spoon of milk. Pour this custard over the set jelly when the custard cools. Refrigerate till it sets. Pour the remaining custard over it and set.