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Old 2nd November 2016, 14:43   #1711
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Possibly the best hotel sambar in the entire state of Tamil Nadu and the recipe is now in my hands!!

http://www.kannammacooks.com/annapoorna-hotel-sambar/
Nice! Will try it out sometime..

A coincidence, I used the Ambur mutton biryani recipe from the same site last weekend. Made it with chicken though - friends and family liked it

http://www.kannammacooks.com/ambur-s...iryani-recipe/
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Old 2nd November 2016, 15:15   #1712
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Made it with chicken though - friends and family liked it
With 'Bird Flu' scare all around, where do you get your chicken from?

Heard, the poultry from Tamilnadu/Kerala border regions are severely affected.
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Old 2nd November 2016, 15:31   #1713
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With 'Bird Flu' scare all around, where do you get your chicken from?

Heard, the poultry from Tamilnadu/Kerala border regions are severely affected.
Oh. Ok, now I know.

Oh well, I am fine and have lived to write about it. Pressure cooking helps kill it all I guess
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Old 3rd November 2016, 13:40   #1714
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I have an electric OTG - have been able to make decent cakes with it so far.

What brand maida and yeast do you use ?
Recipes / Discussions on cooking from Team-BHP Master Chefs-jsc_6510.jpg

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Any packaged Maida is fine. The yeast comes mainly from China and any bulk pack works fine
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Old 4th November 2016, 17:11   #1715
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Got to know from many chefs that for Tandoori Chicken, add mustard oil in the marinade and use ghee for basting if required.

Also, use hung curd instead of normal curd for good coating.

Hope this helps.


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Is it ok to use cold pressed coconut oil for high temperature cooking?

I very recently tried to make tandoori chicken at home.

I marinated the chicken legs, then put some ghee on non-stick pan, let the chicken outer part get blackish on high heat and then covered it for a while on simmer so that the inside of the chicken gets cooked as well.
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Old 4th November 2016, 18:38   #1716
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Folks. Looking for some advice on how to prepare best marinated vegetarian recipes for home barbeque. I recently bought a Weber barbeque charcoal grill and would like to try out some homemade recipes before inviting friends over. Any suggestions or external links would be hugely helpful. Thanks
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Old 4th November 2016, 19:27   #1717
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Folks. Looking for some advice on how to prepare best marinated vegetarian recipes for home barbeque. I recently bought a Weber barbeque charcoal grill and would like to try out some homemade recipes before inviting friends over. Any suggestions or external links would be hugely helpful. Thanks
Vegetables are hard to get right in barbecue as they have very little fat. So to get the best out of them, baste them with oil. Normally in Middle East I have seen meat pieces interspersed with baby onions and capsicum, so you can try them. The best I have had of vegetables is Baigan Bharta - roast a 1/2 kg+ round brinjal and the inside comes out butter smooth.
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Old 5th November 2016, 00:36   #1718
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Veggies like capsicum , tomatoes, olives , pineapple , peppers on skewers are a sure hit , also , try out grilled sweet potatoes with olive oil. I usually grill pita on my grill.
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Old 6th November 2016, 12:59   #1719
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

My take on Spanish Omelette based on the below recipe.



Ended up like this. Not the prettiest shape.

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Old 15th November 2016, 14:49   #1720
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Guys, need advice on this-

Got half kg of chicken with bone and half kg boneless. I marinated the boneless chicken and put both in the deep freezer. How many days can they last? Advisable to cook them or not?
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Old 15th November 2016, 14:53   #1721
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I have used chicken after several months in the freezer, and it was edible.

eatable is another discussion
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Old 15th November 2016, 15:25   #1722
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Guys, need advice on this-

Got half kg of chicken with bone and half kg boneless. I marinated the boneless chicken and put both in the deep freezer. How many days can they last? Advisable to cook them or not?
Wait for the weekend, call in your friends and make a big batch of chicken 65

The vizag test will be going on so I am sure you can certainly polish off a kilo of chicken that way.

This is a decent recipe. http://www.spicytreats.net/2015/02/h...-andhra_5.html
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Old 15th November 2016, 16:10   #1723
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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I have used chicken after several months in the freezer, and it was edible.

eatable is another discussion
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Originally Posted by hserus View Post
Wait for the weekend, call in your friends and make a big batch of chicken 65

The vizag test will be going on so I am sure you can certainly polish off a kilo of chicken that way.

This is a decent recipe. http://www.spicytreats.net/2015/02/h...-andhra_5.html
Thanks Guys - I was more inclined towards Barbecuing the marinated ones though.
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Old 16th November 2016, 06:44   #1724
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Guys, need advice on this-

Got half kg of chicken with bone and half kg boneless. I marinated the boneless chicken and put both in the deep freezer. How many days can they last? ......
If your freezer maintains minus 18C it will keep for at least six months. If you can achieve minus 23C it will keep indefinitely.
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Old 16th November 2016, 07:00   #1725
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If your freezer maintains minus 18C it will keep for at least six months. If you can achieve minus 23C it will keep indefinitely.
You're talking about temperatures that are best achieved in commercial deep freezers of the sort they use to store meat and ice cream, and in industrial deep freezers that are used by cold storage facilities.

A normal fridge's freezer tends not to go below 0 or 1 degree Celsius.
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