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The monsoon's cool and damp weather provides a perfect backdrop for enjoying grilled delicacies. The contrast between the outdoor cooking process and the cosy indoor ambiance creates a delightful culinary experience. Whether it's marinated meats, vegetables, or even fruits, grilling during this season adds a layer of aromatic richness that complements the atmospheric charm of rainy days.
Grilling vegetables can enhance their natural flavours and add a crispy texture. Popular grilled vegetable starters include corn, bell peppers, zucchini, eggplant, mushrooms, and paneer (Indian cottage cheese). These items are perfect for grilling, as the taste enhances, making them ideal for snacking. For perfect grilling, ensure your grill is fully heated for even cooking. Wash, dry, and cut vegetables evenly to ensure uniform cooking and always be patient while grilling. Patience is the key to relishing good food. Here are some mistakes you should avoid while grilling your monsoon menu:
1. Prior To Pre-Heating The Grill
Most people place food on the grill and then heat it. But no, it is always better to preheat the grill for at least 10–15 minutes before placing any food on it. Starting with a cold grill can lead to uneven cooking, sticking, and a longer cooking time. Preheating the grill ensures that it reaches the desired temperature, which is crucial for even cooking. A properly heated grill also creates those desirable grill marks and gives good visual appeal to your food. Starting with a cold grill can lead to uneven cooking, sticking, and a longer cooking time. Preheating also helps burn off any residue from previous grilling sessions, ensuring a clean surface for your food.
2. Don’t Overcrowd The Grill
When you are grilling, don’t add too many sticks or too many ingredients. Leave enough space between items on the grill to allow for proper air circulation and even cooking. Overcrowding the grill can lead to a drop in temperature, causing food to steam rather than grill, resulting in a lack of crispiness. Proper spacing helps the heat circulate around each item, promoting uniform cooking and enhancing the grilling process.
3. Don’t Flip Too Often
Let the food cook undisturbed to develop a good grill before flipping. Flipping food too frequently can make it cook, but not crispy or grilled. Food only needs to be flipped once or twice, depending on the cooking time required. Allowing food to sit undisturbed also helps form a crust, which locks in juices and flavours.
4. Don’t grill on High Temperature
Using high heat can burn the food. Always grill vegetables at medium- to medium-high heat. High temperatures can cause the exterior of vegetables to burn and the interiors to remain uncooked. Always balance This balanced heat setting also helps preserve the natural flavours and nutrients of the vegetables, making for a more enjoyable and healthier grilled dish.
5. Season Properly
Don’t add seasoning too late; this will lead to bland vegetables. Always Season vegetables before grilling. Proper seasoning enhances the natural flavours of vegetables and can transform a simple dish into something yummy and smoky. Use a mix of salt, pepper, herbs, and spices to create a flavorful profile. Marinating vegetables ahead of time can infuse them with additional flavours, making them more delicious.
6. Using Too Much Oil
Lightly brush or toss vegetables in oil; don’t add a lot of oil. Using a little oil can help veggies cook evenly and give them a crispy exterior. Light oil makes the dish more flavourful and healthy. Properly oiled vegetables will grill more effectively than more oily veggies.
This monsoon, make starters at home, grill veggies, paneer and more. Use these simple tricks to elevate your snacking game. Season the items and serve with your favourite dips.
