Barbeque Vs Grilling - Whats the difference?

I love to grill all summer long, especially if it is outdoors and a charcoal grill. Barbecue, I usually try it at home and in the oven without charcoal. We can also add few charcoal bits to the pan without contact with the meat to get the charcoal flavor. I remember once I tried it on the stove too. I placed a small bowl with red hot charcoal in between the meat in the pan, covered with lid and cooked to get the charcoal flavor. 

I know many of us, get confused when it comes to barbecue or grilling. 

I am here to help you, here's a small video explaining the difference.

Hope this information was useful and that you would not enjoy cooking both Barbecue and Grilling.

Some more videos on grilling

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Enjoy good and healthy eating grilling.

Paruppu Vada / Channa Dal Vada

Paruppu Vada (Vadai in Tamil and Vada in Hindi) is a popular evening snack and one can find it across any tea shop in Tamilnadu. It pairs well with Methu Vadai. This vadai is known by many names. Some call it Aamai Vadai while some refer it as Masala Vadai. This snack can be easily prepared at home.

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Doodhi Thepla

Thepla is  spiced paratha from the state of Gujarat. Curd is used in the preparation of the dough. Adding curd makes the parathas soft. This is also a good travel food too. The popular thepla is methi. Another one is Doodhi. And it satisfies my theme for the blogging marathon. 

Recipe adapted from Tarla Dalal
Yields - Around 12 nos, depending on the size


You need

• Wheat flour - 1 cup
• Grated Lauki/BottleGourd - 1/2 cup
• Curd - 1/4 cup
• Salt -1/4 tspn
• Red chilli powder - 1/4 tspn
• Turmeric - a big pinch
• Oil to cook the theplas

Method

Mix all the ingredients, except oil in a bowl. Make a soft dough by adding very little water. You will need not more than a tablespoon of water to make the dough. Curd and the juice from lauki is almost enough.  Rest the dough for 15 minutes. Pinch lemon sized dough and roll like paratha.

Heat tawa and cook the parathas, both sides till you find brown spots. Smear little oil while you flip the thepla.   The theplas remain soft even on cooling. I served with a simple aloo-gobi curry. 

Check out what my fellow marathoners have cooked for the day.