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

[madan80]

just stumbled on this thread!

looks like i need to keep tab on it!

[LonelyPlanet]

I have been using Berg's Electric Tandoor for satisfying my tandoori needs at home. Helps me avoid the hassle of coal fire but gives very good results.

[SILVERWOOD]

Good to see this thread.I cook (only chicken) on weekends and this is my favorite pastime.

To begin with, i will post recipe of one of my favorite dish called ANDHRA PEPPER CHICKEN.

Ingredients

* 1KG Chicken ( each piece- 50 gms)
* 1/4 tsp. Turmeric Powder (Pisi Haldi)
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 20-30 grams of Green Chilli Paste (depends on your spice buds)
* Salt (to taste)
* 30 ml of Lemon Juice (Nimbu Arkh)
* 50 ml Cooking Oil
* 1 tsp. Cumin Seeds (Sufaid Zeera)
* 4 Curry Leaves (Karhi Patta)
* 4 medium Onions
* 400 gms curd
* 1 ½ tbsp. Coriander Powder (Pisa Dhania)
* 1.5 tsp. Crushed or pepper powder (depends on your taste)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)

Methodology

1. Peel onions and chop. Chop the coriander leaves. Marinate the chicken (for 1 hour) with turmeric, ginger paste, garlic paste, green chilli paste, salt and lemon juice.

2. In a kadai or heavy based pot, heat the oil and add the cumin seeds. When the cumin crackles, add in the chopped onions and sauté until golden brown.

3. Add the curry leaves, coriander powder and crushed pepper. Sauté for 2 minutes and add in the marinated chicken.

4. Sear on high flame, Add curd (whipped) then reduce heat and cook for another 15 minutes - stirring occasionally.

5. Sprinkle in the chopped coriander leaves and cook for 2 minutes. Before serving garnish with few coriander leaves.

[Googleman]

Gosh How was I unaware of this thread..

Originally Posted by rohan_iitr

Thanks.

Recipes are already available on several websites. I will also write how I make these:

Gobi Manchurian dry
-----------------------
- Cut cauliflower into small pieces and wash
- Boil water and add little milk (few teaspoons)
- Add cauliflower pieces into boiling water and boil for few minutes
- Strain the boiled cauliflower and keep aside
- Prepare a batter of gobi manchurian masala, corn flour and ginger garlic paste with little water or lemon juice
- Dip boiled cauliflower pieces into this batter and deep fry
- Heat oil in a wok (kadhai), add chopped green chillies and garlic and fry
- Add chopped onion and capsicum and fry
- Add salt and gobi manchurian masala. (Gobi manchurian masala packet contains 2 masalas - one for making the batter and one for adding at this stage)
- Add deep fried cauliflower pieces
- Add vinegar, chilly sauce, soya sauce and tomato sauce
- Fry over high flame, keep stirring
- Garnish with spring onions and serve hot

I bought the Manchurian masala packet yesterday after seeing your post. Will try cooking some today and let you guys know the results

However, am a newbie and only know how to cook non-veg and veg only in 1 style (indian style). I still don't know the basics.

Can someone tell me? Why do we cook some stuff in low flame and some in high?

Also, Have heard, should not put tomatoes and salt at the beginning of cooking anything, both should be added to the last.

Myth - The more we fry something, the more tasty it is. True?

I have also noticed, that frying is not good in non-stick pans. It's better in Aluminium and iron made pans.

EDIT - Frying is not good in cooking pan meaning - The stuff does not fry properly. Either it is only friend outside and the flavour is not found within the food, and makes the food soak more oil. That's my thinking, I may be wrong.

[Judemayne]

I cook on the weekends to give the wifey a break. What?-everything-fish is my speciality. I enjoy baking too as a matter of fact i do all the baking at home-this is my portfolio for Christmas. I unwind by cooking a full meal for the wife while she watches her favourite shows. I have this bad (good?) habit of starting of on a receipe but some where down the line i will add my own ingredients and my wife and Kids love it but ask me to repeat it????

[SILVERWOOD]

Originally Posted by Googleman

Gosh How was I unaware of this thread.

Can someone tell me? Why do we cook some stuff in low flame and some in high?

Also, Have heard, should not put tomatoes and salt at the beginning of cooking anything, both should be added to the last.

Myth - The more we fry something, the more tasty it is. True?

I have also noticed, that frying is not good in non-stick pans. It's better in Aluminium and iron made pans.

@Googleman- I was also unaware of this thread.

It depends on what you are cooking, i cook dum biriyani only on low flame.

I usually add tomatoes in the beginning.I make a puree to reduce cooking time and i always use non-stick pans.It reduces cooking time, saves gas and consumes less oil.

[johnda]

Originally Posted by ghpk

Prestige Barbecute, looks impressive, I will hunt for similar product soon.

same here, I've called a few people already, will share info as i get them

Originally Posted by LonelyPlanet

I have been using Berg's Electric Tandoor for satisfying my tandoori needs at home. Helps me avoid the hassle of coal fire but gives very good results.

I hope i'm not bumping here by starting a debate on ELECTRIC vs COAL.

below is my Philips Electric. like what LonelyPlanet said "it avoids the hassle" and this was done 'indoors' it comes with a table top option. but that smoke flavor (wood & coal)is what makes a diff. while doing simple outdoor fires on a wire mesh, I used to add pieces of 'not so dry' wood chunks. awesome!

I'm getting both. coz the coal always looked like the holiday and outing flavor.

[Googleman]

^^^^ Can someone let me know where could I get one of these in Bangalore?

Not the electric one.

[pjbiju]

I love cooking. A passion that I picked up from my dad. I love to experiment and try out new dishes. My parents visited me sometime back. And I surprised them with this oven roasted chicken. There was no time for decorating the dish since my son was already waiting with his knife and fork.

Oven Roasted Chicken (with mild spices and dressing)


And then a few weeks back I prepared this pan roasted fish with vegetables, again for my son who was ready waiting for this. Since my wife is a vegetarian (but she cooks excellent non-veg stuff, without even tasting them), all the non-veg stuff is for me and my son.

Pan roasted sea bream with vegetables.


One more shot of the sea bream (all photos with my mobile)


-Biju

[bblost]

^ Yummy looking stuff.

Recipes please.

[Googleman]

Originally Posted by 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

Boss, you are a very lucky guy. Just went through your wife's blog and the pictures of the food she cooks makes me hungry. The food is simply awesome and I was thinking how lucky you are to get to eat such stuff at home.

I would sstop going out to eat if I were you, and am sure you do.

Please send an appreciation mail to your wife on my behalf

Mods - Sorry could not edit my old post as it was more than 20 mins. Please merge this if required.

[SILVERWOOD]

Originally Posted by bblost

^ Yummy looking stuff.

Recipes please.

+1 on that.

Please post recipe of OVEN ROASTED CHICKEN in particular.

[mobike008]

That oven roasted chicken indeed looks mouth watering.

Hope the folks who are asking receipe have an oven at home as that is one key item that i am living without till date as its most useful for cooking NV food which we dont cook at home.

[SILVERWOOD]

Originally Posted by mobike008

Hope the folks who are asking receipe have an oven at home as that is one key item that i am living without till date as its most useful for cooking NV food which we dont cook at home.

You dont have a OTG at home.?

[Wolfheart]

Originally Posted by SILVERWOOD

Good to see this thread.I cook (only chicken) on weekends and this is my favorite pastime.

To begin with, i will post recipe of one of my favorite dish called ANDHRA PEPPER CHICKEN.

Sorry if this is a dumb question but do you have to add water? Is it a curry or a stir fry? Looks delicious in the picture!