Recipes/Discussions on cooking from Team-BHP-Master Chefs

[ASHISHPALLOD]

@isp,
good pics, you made me hungry,
party ke liye aau kya?

first pic, tandoori chicken, how you made it in microwave?

well said, necessity is mother of invention,
now a days, i am trying to cook some easy dishes by one eye on travel and living channel and other eye searching for items used for that recipe. [ courtesy, bibi mayke gayi hai and i am bored of hotel food]

[lsp]

Ashish
My cooking skills miraculously disappear as soon as I set foot in India.
But I am game for taking you to some fab places to eat if u come to Delhi.

The tandoori chicken was made in an oven. Haven't ever tried making in microwave.

PS: The handle is LSP


Is it just me or someone else also sees the similarity. No Offence.

Originally Posted by ASHISHPALLOD

@isp,
good pics, you made me hungry,
party ke liye aau kya?

first pic, tandoori chicken, how you made it in microwave?

well said, necessity is mother of invention,
now a days, i am trying to cook some easy dishes by one eye on travel and living channel and other eye searching for items used for that recipe. [ courtesy, bibi mayke gayi hai and i am bored of hotel food]

[jacksons]

Isp, what are the ingrendients you have used to marinade tandoori drumsticks.

[ASHISHPALLOD]

Originally Posted by lsp

Is it just me or someone else also sees the similarity. No Offence.

For same pic of me, some members here mentioned similarity between me and Amol Palekar,[ see the rajababu thread]

Now you and someone from my place quoted something different.

[lsp]

@Jackson
8-10 Cloves (Laung)
10-15 Pepper (Kaali Mirch)
3-5 Cardamom (Elaichi)
1-2 Badi Elaichi

Roast the above ingredients a lil on a pan and grind them under a rolling pin. (You may also use a food processor but I can't. A bachelor like me really would not have an idea what a food processor can be used for. Neither do I own such fancy appliances. The money saved this way is used in other highly necessary commodities like beer)

Mix the spices in a cup of yogurt. Hung yogurt is better.

Add Ginger Garlic paste, Salt, Red chilli powder, Garam masala, few drops of lime juice & Chicken masala acc to taste. Whisk it well. Marinade is ready.

Kasoori Methi, Amchoor powder, fried onion paste (optional)

De-skin and clean the chicken pieces n make slits on it with a knife so that the marinade can penetrate deep. Rub the mixture on the pieces and when they are coated properly let the chicken pieces marinate for about 6-8 hours.

Preheat the oven at 250+ deg. Rub some oil on the grill and place the chicken pieces on it. Keep a tray underneath as chicken will drop water/moisture.

Turn the pieces every 10 minutes.. adding the marinade to it if it gets dry.

In about 40 mins, with two coatings of marinade and turning the pieces around every 10 mins, the chicken should be ready. Brush the pieces with a liberal coat of butter.

Tip: Butter will appreciate the taste of any dish in the world

Remove from oven, garnish with sliced cucumber, tomatoes n chillies. Sprinkle a pinch of Chaat masala and a dash of lime on the dish.

Disclaimer: I shall in no way be held responsible for any health complications arising due to consumption of any dish prepared keeping the above guidelines in mind.

Note: Use boneless pieces of chicken with the same marinade to make chicken tikka.

PS: The username is LSP

@Ashish
What can I say... You are a heroic personality!!

I don't rem seeing Amol Palekar with a thick moustache. Its always been the pencil thin variety he wears.

[BusyBoyKK]

Anyone tried making the Gutti Vankaya Curry, the famous andhra dish?

BBKK

[jjains]

After landing on this thread, my first response was Wow! My fellow BHPians are equally skilled, keen and enjoys the food, as much as they enjoy cars - owning and driving them to far off places and writing travelogues .

I had too learnt cooking, mostly out of necessity, and have enjoyed it as much!

Started with Chai - Poha (tea and Beaten rice), and slowly graduated to making indo-pak maps of chapatis! Learnt a lot of cooking by making numerous calls to my 'Ma', asking her if I need to take 2 whistles for rice in cooker or 3!

One dish, that I have not heard any one making is 'Tomato Pakodas' and I had tried once!

This is how I made them:

Thin Sliced tomatoes were dried off their water on a tissue paper, laced with Besan + masalas (gram flour) and laid on a hot Tava until became crispy!

People were actually surprised when I told them the stuffing is tomatoes, and It actually came out nicely!

[Nitin]

On the charts for this weekend, Grilled chicken strips, steak and some beer basted salmon. Pineapple rings with honey-maple syrup and vanilla ice cream, with chocolate syrup drizzled over. Will get some pics to share.
A simple tip for those interested in grilling/tandoor preparations. When you have the meat ready, put them into zip-lock backs and add all your spices/ marinade into the bag, seal and squish around for 5 mins. this helps the meat mix with the spices and gets coated evenly.Refrigerate overnight and put straight onto the grill for best results.

[maverick56]

hi harrie, am a reasonable cook
kids love my stuff and wife goes around telling folks that i do good - thats ISO 9000 for me
not the dal chaval guy, am into exciting stuff
its a real turn on

[falcon009]

Hey guys i too cook along with my wife.

You can find easy to learn from my wife's blog Colored Grains. DO check out the muffins below. She actually baked them yummy

[tsk1979]

Today we got a barbeque.
Since most shops had closed, we could not get coal.
So we tried with wood.
Now trying to burn wood with newpaper is pretty frustrating.
In the west you get readymade stuff like "head beads" or lighter fluid to kick start your fire.
Unlike kerosene or petrol, these do not smell, and are good fire starters.

Now the barbeque was a partial fiasco, but I guess with coal, it will be better.
Only worry, whats the best way to light the coal?
Should I get medical spirit(Ethanol) and spray the coal lightly, and then light it up.
After that I can place the skewers and cook.
Any ideas?

[Raj1008]

@tsk1949 the wood needs to be absolutely dry. If its slightly damp it will not light. And usually you could use a paper to start and keep burning till the wood catches fire.

[jkrishnakj]

Originally Posted by tsk1979

So we tried with wood.
Now trying to burn wood with newpaper is pretty frustrating.

Only worry, whats the best way to light the coal?
Should I get medical spirit(Ethanol) and spray the coal lightly, and then light it up.

TSK - If you have Camphor at home, you can powder them, spray them over the coal and light them. The smell of camphor goes away as well.

[ariesonu]

I'm experimental with food.
Have tried STRANGEST possible concoctions during my sailing day. Some still going strong & some were fit for martians. Imagine being only Indian with ship full of Italians OR Nigreians OR Filipinos. Believe me your taste buds go for a toss & you are ready to have "bread dips in Tea" everyday, or else become "DEXTER" like me.
Unfortunately (for my wife, who is VEGGIE)) the habit has spilled over to her kitchen. Since I have never made anything the same way twice I'll definately share my next EXPERIMENT (If it turns out good) with all brethren here.

P.S.: I'm the most CLEAN cook you can find around. Never left traces of my cooking or even of being into kitchen.

Falcon009: "Colored Grains" is awesome.

[Blue Thunder]

Originally Posted by jkrishnakj

... Camphor at home, you can powder them, spray them over the coal and light them. The smell of camphor goes away as well.

Camphor is the best way to light-up coal, I guess this is also the way our local dhobi/iron-wallah does it.

We used this technique once for grilling chicken, worked well.