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Old 6th November 2015, 15:41   #1576
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Kachi Gost ki Biryani. Marinated the meat for three days.

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DUM

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Done

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Served

Steps involved
. Marinate Mutton, and keep it in a plastic bag in refrigerator.
. Fry onions
. Cook rice to 50% with spices
. Mix 1/3 fried onions and their oil with mutton in a large pot. The mutton should not be more than two pieces thick - use a wide vessel
. Layer rice. Each layer has rice, herbs and fried onion
. After last layer, I use 3, pour a TBS of Kewra essence
. Seal the lid with Atta
. Put the vessel on low gas. Use a Tawa to dissipate the heat evenly.
. Put a heavy weight on the lid to prevent steam from escaping

Wait at least 2 1/2 hours. Let the Biryani rest for 15 minutes after switching the gas off. Then open the lid carefully, scrape the atta off the rim, mix well and serve.
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Old 9th November 2015, 14:49   #1577
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Originally Posted by Aroy View Post
Kachi Gost ki Biryani. Marinated the meat for three days. ...
MUST try this next - sounds awesome!

A-ha! 'Sheel noda' still in use?
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Old 10th November 2015, 12:02   #1578
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Originally Posted by DerAlte View Post
MUST try this next - sounds awesome!

A-ha! 'Sheel noda' still in use?
Yes that is an essential item of Indian Kitchen. Mixies and food processors come nowhere near it when it comes to grinding small batches of masala.
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Old 10th November 2015, 12:56   #1579
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Recently i bought freezed IFB "Basa" fish chunks packet.

I really dont have much experience in cooking Basa Fish.

Can i cook fried Basa fish with this simple receipie:

1) Bring basa fish to room temperature after taking out from freezer
2) Marinate with Lemon juice, Salt, Red chilli and Haldi and keep it refrigerated (not freezed) for another 3-4 hours.
3) At the time of cooking, rub some Semolina (Suji) to the fish and pan fry in Mustard oil for 8-10 mins both sides.

Does this recipie sound Ok, to be had with plain rice or as a snack?
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Old 10th November 2015, 13:06   #1580
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Originally Posted by DCEite View Post
Recently i bought freezed IFB "Basa" fish chunks packet.

....
IFB sells frozen Basa fillets. An interesting thing to know is that you will get no more than 750 gms of actual fish from the 1 kg pack after you have thawed the fillets. The rest is water very cleverly packed with the fillets. Cheating of the highest order.

And since these fillets are rather thin I'd say frying about four minutes per side should do it. 8 to 10 minutes sounds like too much.
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Old 21st November 2015, 19:37   #1581
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Does anybody know where to find sherbet powder in bangalore? I've tried looking everywhere for it but to no avail!
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Old 10th January 2016, 16:42   #1582
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What kind of beans are used in the Misal made on the streets in Bombay?
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Old 11th January 2016, 11:05   #1583
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Has anyone tried making flavoured yogurt at home? Like the ones sold by Amul, Danon, Nestle etc? Can you share the recipe? I tried some basic methods but the taste wasn't similar. The one from the store tastes like desert/pudding etc with no yogurt taste which is what I am looking for. The one made at home has a more yogurty taste with a little flavour.
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Old 12th January 2016, 11:42   #1584
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Vegetable stock. This is my basic soup stock, made from vegetables and vegetable peels

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Peels

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Cabbage and pumpkin

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Ginger, tomato sides and cauliflower stalk

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Dal, salt and pepper

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Pea shell

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Boil pea shells

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Boil rest of the vegetables separately

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Pea shells after extracting the pith

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Strained vegetables. These are not wasted as my Lab loves this

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Soup stock after mixing
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Old 12th January 2016, 11:51   #1585
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Soup - uses the basic vegetable stock.

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Chicken brined, spring onions, mushroom, garlic, ginger

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Arrange the spring onion shoots in bowls

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Fry, spring onions, garlic and ginger. Add salt and black pepper after 15 seconds. Use just enough oil to fry these, about 1 TBS

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Add mushroom after 45 second. Fry for 30 seconds

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Add chicken. Fry for another 45 seconds or till the chicken changes to white.

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Add stock. Boil for a minute

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Transfer everything to the vegetable stock and boil for another minute

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Pour into bowls

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Ready to serve

Last edited by Aroy : 12th January 2016 at 11:54.
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Old 21st January 2016, 23:47   #1586
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Grilled Salmon with Lime butter sauce and glazed veggies!
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Old 21st January 2016, 23:53   #1587
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Chicken Cafreal! I hope I had achieved something closer to the original recipe
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Old 22nd January 2016, 01:30   #1588
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

@gabrielthomas: Please post the recipes.

This is a thread for sharing recipes not just showing off how good (and you are very good) a chef you are.
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Old 22nd January 2016, 16:29   #1589
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by carboy View Post
What kind of beans are used in the Misal made on the streets in Bombay?
Not beans. White dried peas or Safed Matar.

Quote:
Originally Posted by gabrielthomas View Post
Chicken Cafreal! ...
Something wrong with the pic. I am cock-eyed, and I am going cross-eyed looking at it! Looks amazing - just like what I have had in Goa.

Recipe pleeeeeej!
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Old 22nd January 2016, 16:43   #1590
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Originally Posted by DerAlte View Post
Not beans. White dried peas or Safed Matar.
Thank you. One more question. Can we sprout Safed Mattar like we sprout Moong beans etc?
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