Go Back   Team-BHP > Around the Corner > Shifting gears


Reply
 
Thread Tools Search this Thread
Old 27th July 2015, 21:11   #1561
BHPian
 
RocketRaccoon's Avatar
 
Join Date: Feb 2015
Location: Gurgaon, HR
Posts: 107
Thanked: 138 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Though I do not cook as much as I would like, I do consider myself a good 'breakfast and brunch cook'. Can cook eggs in any matter - scrambled, fried, omelettes, egg curry. Marinara sauce pasta, sausages and cold cuts, boneless chicken breasts along with tea cold coffee etc. Basically, enough to survive. Thank you mom (and YouTube)
RocketRaccoon is offline   Reply With Quote
Old 10th August 2015, 17:49   #1562
Distinguished - BHPian
 
DerAlte's Avatar
 
Join Date: Mar 2007
Location: Bangalore
Posts: 8,076
Thanked: 2,869 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

My sister sent me the Kashmiri masala boxes - she got it from Srinagar. Haven't tried it yet. The smaller dia box is the 200g pack.

Recipes / Discussions on cooking from Team-BHP Master Chefs-img_4839.jpg

Hopefully I will get the disc version in December. Apparently they are a cheaper version of this Vaer masala.

Last edited by DerAlte : 10th August 2015 at 17:50.
DerAlte is offline   Reply With Quote
Old 10th August 2015, 22:43   #1563
Senior - BHPian
 
khoj's Avatar
 
Join Date: Sep 2008
Location: Dilli
Posts: 2,722
Thanked: 1,251 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Isn't the bigger box the disc version. 'Tikki' literally translated means 'disc'
khoj is offline   Reply With Quote
Old 11th August 2015, 14:32   #1564
Distinguished - BHPian
 
DerAlte's Avatar
 
Join Date: Mar 2007
Location: Bangalore
Posts: 8,076
Thanked: 2,869 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by khoj View Post
Isn't the bigger box the disc version. 'Tikki' literally translated means 'disc'
Misnomer, really, to call it 'Tikki'. It is actually a very thick paste like one gets if dry and wet ingredients are pounded in a stone mortar & pestle, but paste it is.

Killer is the "Seven spices" mentioned in ingredients - no clue as to what those 7 spices are! Heavenly aroma, though. I tried a vegetable dish with bottle gourd, potatoes and moong dal 'mangodi'. Fried chopped onions and tomatoes, added a teaspoon of the paste, fried till oil separated, and finally the vegetables and mangodis.
DerAlte is offline   Reply With Quote
Old 6th October 2015, 15:14   #1565
Senior - BHPian
 
naveenroy's Avatar
 
Join Date: May 2009
Location: Atlanta, GA
Posts: 1,317
Thanked: 689 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

So I got a jar of SVT Asafoetida from Metro when I last went there. I am used to the usual powdered Asafoetida - was it LVG? in that small white plastic bottles. I tried this SVT stuff (it is in paste form) when I made some sambhar. Took very little - but still it was over-powering!

I think this bottle will last me a lifetime!
Attached Thumbnails
Recipes / Discussions on cooking from Team-BHP Master Chefs-p_20150923_121830.jpg  

naveenroy is offline   Reply With Quote
Old 6th October 2015, 17:54   #1566
BHPian
 
smsrini's Avatar
 
Join Date: Sep 2007
Location: Bangalore
Posts: 996
Thanked: 247 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Anyone wanting authentic Andhra Pickles, spice mixes, podis, papads etc., can reach out to Mukund Jandhyala : jandhyalapickles@gmail.com.

Their pricelist is attached. They will courier to Bangalore for a minimum order quantity of INR 1000.

I can vouch for the authenticity of their taste. Most authentic "almost like mom's" taste.

jandhyala pickles (1)123 (1) (1).docx
smsrini is online now   Reply With Quote
Old 6th October 2015, 18:14   #1567
BHPian
 
Join Date: Apr 2007
Location: Bangalore
Posts: 150
Thanked: 15 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by naveenroy View Post
So I got a jar of SVT Asafoetida from Metro when I last went there. I am used to the usual powdered Asafoetida - was it LVG? in that small white plastic bottles. I tried this SVT stuff (it is in paste form) when I made some sambhar. Took very little - but still it was over-powering!

I think this bottle will last me a lifetime!
You even get them in 1/2 , 1 and 2 KG Box. Remember my uncle buying it for his son in US. They deliver it to home in Bangalore .
vinukm is offline   Reply With Quote
Old 6th October 2015, 22:52   #1568
BHPian
 
Pallavi's Avatar
 
Join Date: Aug 2008
Location: Bangalore
Posts: 107
Thanked: 38 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by smsrini View Post
Anyone wanting authentic Andhra Pickles, spice mixes, podis, papads etc., can reach out to Mukund Jandhyala : jandhyalapickles@gmail.com.
Is the minimum order 1kg or can we order a mix of different stuff amounting to 1k plus?

Any idea where we can get Ulavacharu in Bangalore? Been searching for it
Pallavi is offline   Reply With Quote
Old 7th October 2015, 15:26   #1569
BHPian
 
smsrini's Avatar
 
Join Date: Sep 2007
Location: Bangalore
Posts: 996
Thanked: 247 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by Pallavi View Post
Is the minimum order 1kg or can we order a mix of different stuff amounting to 1k plus?

Any idea where we can get Ulavacharu in Bangalore? Been searching for it
You can order small quantities - 250gms for eg. However to courier he needs a minimum bill of INR1000/-

You can order a mix of different items..

regards
smsrini is online now   Reply With Quote
Old 28th October 2015, 09:32   #1570
BHPian
 
Join Date: Nov 2007
Location: Bangalore
Posts: 172
Thanked: 67 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Can somebody tell me where I can buy Mutton/Chicken stock in Bangalore? Knorr sells it in solid cubes but not in India unfortunately.

Knorr Chicken Stock
Blue_V is offline   Reply With Quote
Old 28th October 2015, 14:17   #1571
BHPian
 
nareshov's Avatar
 
Join Date: Jul 2012
Location: Bangalore
Posts: 268
Thanked: 165 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Thom's bakery stocks beef stock. I think I saw chicken stock there too.

https://www.google.co.in/maps/place/...335452c8?hl=en
nareshov is offline   Reply With Quote
Old 28th October 2015, 14:51   #1572
BHPian
 
Join Date: Nov 2007
Location: Bangalore
Posts: 172
Thanked: 67 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by nareshov View Post
Thom's bakery stocks beef stock. I think I saw chicken stock there too.

https://www.google.co.in/maps/place/...335452c8?hl=en
Thanks. I know Thom's Bakery. Hopefully will get my hands on chicken stock.
Blue_V is offline   Reply With Quote
Old 28th October 2015, 15:24   #1573
Senior - BHPian
 
pramodkumar's Avatar
 
Join Date: Mar 2006
Location: Gods own country
Posts: 1,974
Thanked: 822 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

since beef is in hot topics, let me share my recipe of pepper beef. It can be used as a snack or as a side dish for rice or chapathi

1.1 KG beef, cut into small pieces
2.Shallot about 100 Gms(50 Gms crushed and rest chopped into small slices)
3.3-4 Green chillies
4.Ginger 1 piece(chopped fine)
5.turmeric powder (1 tea spoon)
6.coriander powder(1 TBSP)
7.Chilly Powder (1 TBSP)
8.Garam Masala (1 tea spoon)
9.Curry Leaves 10-15
10.Salt(Per taste)
11.Coriander leaves
12.pepper powder freshly ground (1 TBSP)
13. Coconut oil(2-3 TBSP)
14. Coconut diced into small pieces
15. Mustard seeds
16. Cumin Seeds

Steps
Was the beef well and drain all the water,

Mix ingredients 1-10(ingredient 2 crushed) in a bowl well, and then immediately transfer to a pressure cooker and cook for 10 minutes

Note: do not add any water, the beef will leave water

Take a pan after the beef is pressure cooked for 10 minutes and heat coconut oil (low flame only)and put the mustard seeds and let them crackle, add cumin seeds and after 15-20 seconds add the sliced Shallot and let it get a golden brown hue(very slight)

Add the beef after removing pressure from the cooker manually, cook on low flame and let all the water evaporate, sauté occasionally. when only 5% of water remains put the diced coconut and add Pepper powder(you can add more if you like it to be spicy)

Once taken out of the flame, add finely chopped green ginger.

Serve with a main course of your choice. Some people like to add a bit of lime, it will taste good , You can safely add a bit of chat masala if you really into tangy stuff

Enjoy your meal !

Pramod
pramodkumar is offline   Reply With Quote
Old 28th October 2015, 15:42   #1574
Senior - BHPian
 
naveenroy's Avatar
 
Join Date: May 2009
Location: Atlanta, GA
Posts: 1,317
Thanked: 689 Times
Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by pramodkumar View Post
since beef is in hot topics, let me share my recipe of pepper beef. It can be used as a snack or as a side dish for rice or chapathi
Thanks much! Me love beef and try making different styles. Guess I've posted up a similar recipe a few pages back I guess.
naveenroy is offline   Reply With Quote
Old 5th November 2015, 12:35   #1575
BHPian
 
Join Date: Mar 2012
Location: KA03
Posts: 229
Thanked: 203 Times
Talking Boil Milk without spilling

I've been racking my brains to find a solution to boiling milk without spilling (even when I'm watching it, it chooses the exact moment I am distracted to spill )

This one works really well and I thought I'd share information on this simple device invented by Vincent Hartley in 1938.

I just took a lid with a depression and bent it a bit at one edge to create an escape route for the steam. You have to put it at the bottom of the vessel. Test it out first. My lid was about 4.5 inches (dia.) and the vessel itself was about 6 inches (dia).


You can read all about it here:

https://en.wikipedia.org/wiki/Milk_watcher
Attached Thumbnails
Recipes / Discussions on cooking from Team-BHP Master Chefs-milchwaechter_edelstahl.jpeg  

mvadg is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Forum Replies Last Post
T-BHP Bhubaneshwar Chapter (Meets/Discussions/Drive) DigitalDragon The Team-BHP Meet Section 167 4th November 2016 14:57
Soligere Camping + Cooking + OTR: 13th Sept khan_sultan 4x4 Excursions 43 6th September 2010 18:10
A Pajero, Gypsies, CJ3B, Classic & MM540 go off-roading, stream crossings & cooking khan_sultan 4x4 Excursions 38 10th December 2008 03:52
hookah/sheesha recipes paras211 Shifting gears 8 17th November 2008 18:20


All times are GMT +5.5. The time now is 23:52.

Copyright ©2000 - 2017, Team-BHP.com
Proudly powered by E2E Networks