Non-vegetarian dishes mostly include fish, meat and eggs. I have provided some easy tips while preparing fish dishes. Click here to know. In this column, I shall provide a few tips to make your chicken/beef/pork/mutton dishes tastier.
Taste Improvement Tips for Non-vegetarian ‘Meat’ Dishes
1. While marinating fish and meat items, add a little lemon juice as well. The gravy will bind to the fish/meat pieces more easily, and your dish will taste better.
2. Add one piece of unripe papaya while cooking the meat of any variant. Your meat cooks more easily and turns soft, too. Peel off the skin before you add it to the curry. You can add a few pieces as well. You can also grind green papaya to make a paste and marinate mutton pieces for easy cooking.
3. While preparing meat dishes, add salt only after the meat is half-cooked. The dish turns soft.
4. To avoid the sputter of fat while frying meat, sprinkle a little salt on the Kadai just before you pour oil to fry.
5. Try to cook meat in a low flame, taking a little more time. Dish turns tastier, and it won’t lose its flavour or nutritional content. Keep the lid closed to retain its flavours.
6. While preparing curry dishes, never open the lid too often. Keep the lid tightly closed to lock in the flavours. Cook in a low flame.
7. While cooking chicken breast, marinate it with buttermilk and place it in the refrigerator for 3 to 4 hours. Chicken breast will cook easily.
8. Add a little salt to the oil while frying fish or meat. Oil/fat won’t spill outside the pan.
9. For chicken fry, marinate chicken with gravy and place it in the refrigerator for some time. Chicken will be easily marinated, and the masala blends well.
10. If you make snack varieties of meat or fish by dipping in batter and deep frying in oil, add a pinch of baking soda or soda water to the batter. Your snack turns crispy.
11. To improve the taste and aroma of meat dishes, add a few leaves of cloves during preparation.
12. Marinate the chicken/meat used for biryani with curd and ginger-garlic paste. and allow to rest for 5 hours in the refrigerator. It cooks more easily.
13. While cooking liver, add salt only at the last point. Otherwise, it turns harder.
14. While cooking chicken/meat, you can use a lid with a bowl shape to close the cooking vessel and fill it with water. Your meat will be cooked easily, and the water content will be retained.
15. If your meat is too hard, add a charcoal piece of coconut shell while cooking. Remove it before you serve.
16. While frying chicken, add a little sugar and butter to the gravy used for marinating. Taste improves.
17. Slice green tomatoes into thin pieces. Dry them, make a fine powder and store in a container. Add it to your fish and meat dishes to improve the taste.
18. While storing meat in the refrigerator, cut it into big pieces instead of smaller ones. Meat won’t get damaged easily.
19. Warm a little buttermilk and immerse your meat/chicken for one hour. Cook later. Your meat turns soft.
20. While preparing the duck, add a little curd also. It cooks more easily. You can also get rid of its bad odour.
21. Dip chicken pieces in water added with vinegar for 5 minutes before cooking. Then wash it well before use. This process will get rid of the bad odour.
22. If your chicken curry has excess water content, add a little maida flour. Gravy thickens.
23. Cook chicken/meat pieces, adding salt and vinegar, and store in the refrigerator. You can store it for long days without damage. You can take a sufficient quantity out and prepare your favourite dish easily.
24. If you make snack varieties of meat or fish by dipping in batter and deep frying in oil, wrap the pieces in cornflour or maida before dipping in batter. If so, the coat binds well when fried.
25. While preparing meat kabab, cut the meat pieces into small square pieces. Add a little curd to the masala paste before marinating. Keep it in the refrigerator. When you take it for grilling, wait till it reaches room temperature. Your kabab turns soft.
26. If you have leftover meat cutlets, you can use them for omelettes. While preparing omelettes, you can place them as fillings and fold them.
27. Add a little curd and rice flour to the masala used for marinating chicken for frying. Your chicken fry turns crispy and tastes better too.
28. While preparing masala powder for meat dishes, add a little Shahi Jeera also. It improves taste and odour.
29. While preparing chicken/meat for biryani, you can add coconut milk too, when the meat is almost cooked. It enhances the taste of Kerala-style dum biryani.
30. You can marinate chicken with masala and keep it in the refrigerator for a while. You can make curry later. If so, the curry improves in taste.
Image source: Pixabay
Want to know how to enhance and improve the taste of some of the common dishes? Here is the page link. Click on the images in the gallery to read
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