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Old 5th February 2009, 22:47   #151
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Quote:
Originally Posted by netchef View Post
What I'd really like is a recipe for North Indian mutton curry: the genuine article. Anyone?
Here's one that I tried a while ago. Easy to make,and for a 1st time its definitely a worth a try.
Source: Ria's Kitchen: A Simple Mutton Curry


750 grams-1Kg meat
4 Tablespoons beaten curd/ yoghurt/dahi
1 Tablespoon kashmiri red chilli *
1 teaspoon cumin/jeera seeds
4 Bay leaves/ Tej patta
4 black cardamoms
2 inch piece of cinnamon
5 cloves
salt to taste
3 tomatoes grated or blanched and chopped with the skin removed
2 tablespoons oil
Fresh coriander leaves

Grind together:
4 medium onions
1 tablespoon ginger
1 tablespoon garlic

Whisk curd and mix in the kashmiri dry red chilli. Marinate the meat in this curd mixture for 3-4 hours.
Coarsely grind the cloves, cinnamon, cardamom and cumin seeds in a mortar pestle.
Heat oil in a pressure cooker pan, add the coarsely ground whole spices mentioned above. Add the onion-ginger-garlic mixture.Fry till brown.
Add the marinated meat and salt to taste, and fry till the meat changes colour and the marinade liquid dries up.
Add tomatoes and cook. Once the tomatoes have fried well, add 3 cups of hot water if you want a gravy for rice and 2 cups if you want slightly thick gravy to eat with chapatis/rotis .
Once the hot water is added, put the pressure on and cook for 15 minutes.
Garnish with freshly chopped coriander leaves.

* Kashmiri red chilli is easily available in stores. It adds a deep red colour and is proportionately less chilli hot than other red chilli powders available.

-------------
Have it with steamed Basmati rice, or kulchas. I modified the recipe a bit, adding some fresh fruits at the end.
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Old 6th March 2009, 17:35   #152
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Default Me and cooking

I just won the second place in the cooking contest held in my company.

Just felt like sharing it here.
Recipes / Discussions on cooking from Team-BHP Master Chefs-dsc00422.jpg
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Old 6th March 2009, 18:00   #153
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Default What's cooking

I also cook. But nobody seems to want to try my dishes...especially after my neighbour's cat died when I fed her leftovers from my cooking!!
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Old 6th March 2009, 18:34   #154
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Originally Posted by travelwriter View Post
I also cook. But nobody seems to want to try my dishes...especially after my neighbour's cat died when I fed her leftovers from my cooking!!
ROFLMAO!

TW - I think you should stick to writing!!
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Old 6th March 2009, 18:53   #155
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Originally Posted by iraghava View Post
ROFLMAO!

TW - I think you should stick to writing!!


Ishan,

Please don't discourage people . See the positive side of it. Atleast he survived to tell the tale

Bblost,

What dishes did you cook in the contest?

Last edited by Mission_Safari : 6th March 2009 at 18:55. Reason: Added text
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Old 6th March 2009, 18:56   #156
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Quote:
Originally Posted by bblost View Post
I just won the second place in the cooking contest held in my company.

Just felt like sharing it here.
Attachment 108764
congrats.
PS: if you're married, dont let your wife find out
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Old 6th March 2009, 19:47   #157
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Congrats bblost,
please share the receipe of the dish you prepared
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Old 6th March 2009, 21:41   #158
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Carrot and Onion Florentine

Ingredients:

Broad Beans – 100gms
2 Carrots
2 Bunches of Spinach
Maida 1tbsp
Oil
Salt
Garlic 3 cloves, crushed
Pepper
Milk
1 medium Onion sliced.

Method:

Chop the spinach.
Heat oil and add half the garlic to it.
Once the garlic is done add the spinach and some salt and pepper.
Cook for about 2 minutes.

Cut onion, carrots and beans.
Heat oil and add the remaining garlic.
Add Maida, milk and then the vegetables.

Layer a baking dish with the cooked spinach; Top it with the cooked vegetables in white sauce.
Bake in a preheated oven at 180 degrees for 15 to 20 minutes.

You can add powdered breadcrumbs for a crust.


Grilled Chicken & Brown Rice Salad


Ingredients

Boneless Chicken breasts
Brown Rice 100 gms.
Olive Oil 2 tbsp
Salt
3 Lemons
1 Onion with 4 Garlic cloves made into a paste.
Cumin powder 1 tsp
Oregano seasoning 1 tsp
Pepper 1 tbsp
1 Yellow Bell Pepper
Roasted Peanuts 3 tbsp
Roasted Sesame Seeds 1 tsp


Method:

Marinate the chicken breasts in lemon juice, onion & garlic paste, cumin powder, salt, pepper, olive oil and oregano for at least 1 day.

Prepare brown rice.

Grill the chicken in an oven at 180 degrees for about 8-10 minutes.

Chop the chicken and add to the rice.
Garnish with yellow bell pepper, roasted peanuts, roasted sesame seeds and parsley.

Gourmet’s Delight

Ingredients:

4 Eggs
4 cups of Sugar
2 Liters of milk reduced to half a liter of khoya
A few strands of Saffron
Slivered Almonds: 2 tablespoons.
1 tablespoon of cooking butter



Method:

Mix all the ingredients and whisk till it is all mixed up and has a rich texture.
Pour it into a greased baking dish.
Garnish it with slivered almonds.
Bake in an oven at 150 degrees for 45 minutes.
Keep checking after 30 minutes using a toothpick.


Thanks for the wishes.

My wife was actively helping me with the dishes. It would not have been possible without her.
For the contest she prepared the brown rice and I did the rest of the stuff. Of course with her back seat cooking instructions.
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Old 6th March 2009, 21:56   #159
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Apart from breakfast eggs/omelette, love to cook pasta. I make a mean lasagna and down half a bottle of wine whilst preparing and then eating !.
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Old 6th March 2009, 22:22   #160
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Do any of you guy's know how to prep biryani (veg)?
I know I can get the recipe off any of the website but somehow I always feel that its kind of too complicated to make it...

Regards,
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Old 6th March 2009, 22:27   #161
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Quote:
Originally Posted by filcord View Post
I make a mean lasagna and down half a bottle of wine whilst preparing and then eating !.
Err... why??
Not possible to down it without the bottle?
Must be truly mean, LOL!
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Old 7th March 2009, 18:01   #162
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So here is my story, I could not cook to save my life. Heck I had trouble not burning a papad. BUT I went to school in the states and I had to learn to cook because I got sick of spending money and eating out. So turns out I am extremely talented and I must say I amazed myself. I can make several dishes including dhansak (its a parsi dish) AND I AM NOT PARSI. I had made some awesome habanero sauce from my own recipe, but now that I am back in India I cant find habaneros here, any help? I am also working on my own recipe for another hot sauce. I even had friends calling me on Thursdays and Fridays asking me to cook on the weekend!!!!
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Old 9th March 2009, 09:02   #163
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Quote:
Originally Posted by Nitin View Post
Here's one that I tried a while ago. Easy to make,and for a 1st time its definitely a worth a try.
Source: Ria's Kitchen: A Simple Mutton Curry


750 grams-1Kg meat
4 Tablespoons beaten curd/ yoghurt/dahi
1 Tablespoon kashmiri red chilli *
1 teaspoon cumin/jeera seeds
4 Bay leaves/ Tej patta
4 black cardamoms
2 inch piece of cinnamon
5 cloves
salt to taste
3 tomatoes grated or blanched and chopped with the skin removed
2 tablespoons oil
Fresh coriander leaves

Grind together:
4 medium onions
1 tablespoon ginger
1 tablespoon garlic

Whisk curd and mix in the kashmiri dry red chilli. Marinate the meat in this curd mixture for 3-4 hours.
Coarsely grind the cloves, cinnamon, cardamom and cumin seeds in a mortar pestle.
Heat oil in a pressure cooker pan, add the coarsely ground whole spices mentioned above. Add the onion-ginger-garlic mixture.Fry till brown.
Add the marinated meat and salt to taste, and fry till the meat changes colour and the marinade liquid dries up.
Add tomatoes and cook. Once the tomatoes have fried well, add 3 cups of hot water if you want a gravy for rice and 2 cups if you want slightly thick gravy to eat with chapatis/rotis .
Once the hot water is added, put the pressure on and cook for 15 minutes.
Garnish with freshly chopped coriander leaves.

* Kashmiri red chilli is easily available in stores. It adds a deep red colour and is proportionately less chilli hot than other red chilli powders available.

-------------
Have it with steamed Basmati rice, or kulchas. I modified the recipe a bit, adding some fresh fruits at the end.
Nitin: Thanks. That sounds lovely. Sure to try it next I cook.
Sorry I missed your post- had completely 'lost' the thread (but never the plot!)

Quote:
Originally Posted by bblost View Post
I just won the second place in the cooking contest held in my company.

Just felt like sharing it here.
Attachment 108764
bblost: Congrats. As someone down the thread said: recipes please.

Quote:
Originally Posted by travelwriter View Post
I also cook. But nobody seems to want to try my dishes...especially after my neighbour's cat died when I fed her leftovers from my cooking!!
travelwriter: Ha ha.
Quote:
Originally Posted by iraghava View Post
ROFLMAO!

TW - I think you should stick to writing!!
iraghava: Let's have one of your favourite recipes, Sir.

Quote:
Originally Posted by sushrutha View Post
Congrats bblost,
please share the receipe of the dish you prepared
Quote:
Originally Posted by bblost View Post
Carrot and Onion Florentine

Ingredients:

Broad Beans – 100gms
2 Carrots
2 Bunches of Spinach
Maida 1tbsp
Oil
Salt
Garlic 3 cloves, crushed
Pepper
Milk
1 medium Onion sliced.

Method:

Chop the spinach.
Heat oil and add half the garlic to it.
Once the garlic is done add the spinach and some salt and pepper.
Cook for about 2 minutes.

Cut onion, carrots and beans.
Heat oil and add the remaining garlic.
Add Maida, milk and then the vegetables.

Layer a baking dish with the cooked spinach; Top it with the cooked vegetables in white sauce.
Bake in a preheated oven at 180 degrees for 15 to 20 minutes.

You can add powdered breadcrumbs for a crust.


Grilled Chicken & Brown Rice Salad


Ingredients

Boneless Chicken breasts
Brown Rice 100 gms.
Olive Oil 2 tbsp
Salt
3 Lemons
1 Onion with 4 Garlic cloves made into a paste.
Cumin powder 1 tsp
Oregano seasoning 1 tsp
Pepper 1 tbsp
1 Yellow Bell Pepper
Roasted Peanuts 3 tbsp
Roasted Sesame Seeds 1 tsp


Method:

Marinate the chicken breasts in lemon juice, onion & garlic paste, cumin powder, salt, pepper, olive oil and oregano for at least 1 day.

Prepare brown rice.

Grill the chicken in an oven at 180 degrees for about 8-10 minutes.

Chop the chicken and add to the rice.
Garnish with yellow bell pepper, roasted peanuts, roasted sesame seeds and parsley.

Gourmet’s Delight

Ingredients:

4 Eggs
4 cups of Sugar
2 Liters of milk reduced to half a liter of khoya
A few strands of Saffron
Slivered Almonds: 2 tablespoons.
1 tablespoon of cooking butter



Method:

Mix all the ingredients and whisk till it is all mixed up and has a rich texture.
Pour it into a greased baking dish.
Garnish it with slivered almonds.
Bake in an oven at 150 degrees for 45 minutes.
Keep checking after 30 minutes using a toothpick.


Thanks for the wishes.

My wife was actively helping me with the dishes. It would not have been possible without her.
For the contest she prepared the brown rice and I did the rest of the stuff. Of course with her back seat cooking instructions.
bblost: Ah. Thanks. Didn't realise you'd posted. The word Florentine immediately transports the dish into the realm of 'exotic'- if you ask me.

Quote:
Originally Posted by filcord View Post
Apart from breakfast eggs/omelette, love to cook pasta. I make a mean lasagna and down half a bottle of wine whilst preparing and then eating !.
filcord: True mark of a good chef!
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Old 9th March 2009, 10:24   #164
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Quote:
Originally Posted by amohit View Post
Do any of you guy's know how to prep biryani (veg)?
I know I can get the recipe off any of the website but somehow I always feel that its kind of too complicated to make it...

Regards,
Which type of (veg) biryani did you want to make? Bangalore (spicy) or Hyderabad (light)?

The simplest I have known is the recipe that is on the pack of Everest Pulao Biryani Masala. I don't normally trust the recipe printed on the masala packets, but this one is simple and practical and turns out great every time (both the aroma and the taste). Used to carry this packet to make biryani in Germany - with ready cut veggies meant for soups! Was a hit with the Germans and Turks there.
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Old 9th March 2009, 11:19   #165
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Many times, the situation made me to cook... (even after marriage..!!). Here is one sample item. Friends from Kerala can identify this easily..!!
Attached Thumbnails
Recipes / Discussions on cooking from Team-BHP Master Chefs-dsc_0125.jpg  

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