Top 10 mouth watering non-vegetarian dishes
Raw snapper is famous worldwide for its delectable taste. Owing to its easy preparation methodology, it is widely cherished in several countries. Many restaurants offer the fish to choose and prepare this dish in front of the customer. Firstly, choose fish wisely; pick the one which is soft and fresh. It is cut into the desired shape in a neat manner and kept for refrigeration for 5 minutes. Meanwhile, spicy ingredients to add into the fish being prepared using lemon, chilies, garlic etc. After refrigeration, mix the ingredients with fish adding pepper, salt, lemon etc. as much as the eater desire. It is garnished with chilli flakes and sriracha sauce. It should be eaten immediately.
Grilled Small Octopus
Grilled small octopus is an eye-catchy as well as lip-smacking sea food. Either as a starter or main course, this dish is a dazzling feast that will delight both the eyes and the palate. It is merely a three-step cooking method: blanching, marinating and then grilling. Firstly, put the octopus to boil for a minute as it helps tenderize the meat. An elongated marinating keeps on the tenderizing process and also provides the flavor. Finally, a quick burn on the grill increases the flavor and gives the edges a crispy texture. Baby octopus is generally sold frozen at seafood stores though seldom you’ll find it spanking fresh. If the heads are still on, just cut them before cooking. Small octopus… trouble-free to prepare, attractive to appear and so yummy to eat!
Crab is one of the widely eaten seafood which has crossed all limits of popularity. The gentle, somewhat sweet meat of crab is generally prepared by dipping the meat-filled crab into the boiling water for quite a few minutes. If you are grilling larger crabs, then only grill the legs. Grill whole crabs only if they are small, soft-shelled crab like blue crab. Put the thicker portion at the centre and use tongs to move it. Brush olive oil and butter from time to time. Put the crab flipping within a time range of 5 minutes until it gets orange colour. Brush it regularly with the mixture of garlic, vinegar, soya sauce etc. Grilling also preserves the health benefits of the crab as a low-fat, rich source of protein. It should better be eaten hot and juicy.
Lamb kebabs are broadly eaten in hilly and cold areas. It is one of the easiest outdoor cooking dishes which can be prepared during camping or picnic. Firstly, put the garlic with a pinch of salt in a grinder, and then add the dried oregano and enough oil to loosen the mixture. Place the lamb in a large bowl, then flip to coat. Season it with salt and pepper. Lay the lamb along with equally sized vegetables on a baking tray and roast in the hot oven for about 10 to 15 minutes, turning occasionally. Serve the kebabs scattered with chopped rosemary leaves, a spoonful of yoghurt and some sliced cucumber.
Lobsters are ten-legged crustaceans. These bottom-dwelling creatures are found in all of the world’s oceans as well as in freshwater. It is one of the tastiest sea foods available in the market. It is blue in colour which turned to be orange after cooking. At the outset, blanch lobster in boiling water for 5 minutes. Remove from water, crack shells and let bleed dry. In a smoker, burn lobster in shell at 150 f for 2 hours. Remove from smoker. It is then mixed with all the necessary ingredients and fried till it turned completely orange. It is served with onion salad. Dressing with soy sauce gives it an alluring look along with luscious taste.
Spicy fried chicken
Chicken is eaten worldwide due o its easy availability and scrumptious taste. Fried chicken is easy to prepare dish which can also be prepared at home with great simplicity. After marination, it is fried in oil, covered to smooth cooking. It is again fried with some green chilies, curry leaves and sauted for a minute. After this, tomato puree, garam masala, pepper, lemon juice and salt are added to provide crispiness. It can be eaten as an appetizer.
Trout is the most well known fresh water single ribbed fish that is found in rivers. It is very easy to prepare as it does not have small bones unlike other fishes. It is found in snowy Himalayas and cultivated there due to apt climatic conditions. It is fleshy and thus, is easy to prepare. Firstly, put the fish in a dish so that the juices can stay on the fish while cooking. Fascinating flavors can be built by keeping vegetables beneath the fish and within the hollow space while cooking. Lemon slices, garlic, onion, basil, carrots, and rosemary etc. are used while cooking. It is served hot with green salad.
Silk worms make up the main constituent in various dishes in Korea. Previously people were using rotten baby worms, but now they use freshly dead male worms. The worms are beaten-up and fried in oil. In some places they are simply skewered and fried. It provides crispiness to the food.
Red Ant Chutney
Red ants are staple food of Bastar, Chhattisgarh. They also play a vital role in food and medication. Villagers over there crush them into a paste to prepare chutney known as chapura. After the ants have been caught from various trees, they are sent to the local women to make the mentioned paste with a blend of chilli, ginger and salt. The bodies of ants contain methanoic acid which is supposed to have useful medicinal qualities. It is happily eaten by the villagers and can easily be found in village fairs.
Pork curry is much admired dish of south India, preferably known as Pandi curry. It is considered to be a delicacy in Coorg. It is prepared using roasted spices, onion, ginger, cloves, green chillies etc. It is garnished with coriander leaves which add an aroma to the dish. Apart from this, it is served hot with chapatti (Indian bread) or/and rice.