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Old 7th March 2011, 14:34   #496
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by Mpower View Post
As in Tuna tartare?... not sure where the shredded tuna comes from.
Yes, sort of like Tuna Tartare, though the cold cooking process does not complete in that short a time that it takes to make the dish.

Shredded tuna is available in US in cans (with oil).
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Old 7th March 2011, 15:13   #497
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

@Silverwood: Thank you! I remember the last time I was in Hyd on a business trip, I packed 6 Biryanis and flew with them to Mumbai! You do get authentic Dum Biryani in Mumbai but only at a few places (eg. Delhi Darbar at Colaba). The flavor is different from a Hyderabadi Biryani though. I think here they add a higher quantity of red fried onions and dried plums so it has a bit of a sour edge and a more reddish color.

Anyway most restaurants in Mumbai pass off artificially colored pulav as Biryani. As a gimmick they'll serve it in an earthern pot and people pay big bucks for it (for eg. Urban Tadka). Unfortunately a lot of people in Mumbai don't know what a real Biryani is.
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Old 7th March 2011, 15:21   #498
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by Wolfheart View Post
Anyway most restaurants in Mumbai pass off artificially colored pulav as Biryani. As a gimmick they'll serve it in an earthern pot and people pay big bucks for it (for eg. Urban Tadka). Unfortunately a lot of people in Mumbai don't know what a real Biryani is.
+1 on this.

Many a times, its just colored palav with few mutton/chicken pieces stuffed in between.

Let me know if you have an itinerary for Hyderabad in near future.

Btw-Do you remember the restaurant's name from which you got the parcel.?
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Old 7th March 2011, 15:35   #499
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

I don't know how I managed to miss this thread earlier. This should qualify as my fav thread technically. I happened to learn cooking along with the guy (Sanjay) in the video in one of the posts above http://www.team-bhp.com/forum/shifti...ml#post2265782 (Recipes / Discussions on cooking from Team-BHP Master Chefs) I am supposed to be qualified chef too. I can eat better than I can cook for sure.

There have been enough discussions on Biryani's and stuff. Just a quick check what meats (Read exotic) did you guys eat? Let me list mine:

1. Python (Yum)
2. Porcupine (Yuck)
3. Ostrich
4. Crocodile
5. Venison (Not sure if this is exotic enough for this list though)
... (A few more I can't list here)
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Old 7th March 2011, 17:05   #500
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Default Velvetty Egg Spread

Here is another great egg recipe for breakfast. Use it over toasted bread or over chappati.

Recipes / Discussions on cooking from Team-BHP Master Chefs-egg_spread2.jpg

Ingredients
  • 3 eggs
  • 1 green chilly finely chopped
  • 2 tbsp of parsley leaves chopped
  • Salt as per taste
  • Black pepper powder as per taste
  • 50 gm amul butter
  • 3 tbsp of fresh thick cream
  • 1 tbsp of olive oil
Method
  • Take a thick bottomed saucepan
  • Place it over the stove and add the oil
  • Once it is slightly hot, take it off from the stove
  • Break the eggs into the pan
  • Add the butter
  • Return the saucepan to the stove and keep stirring the egg with a spatula in a circular motion (like whisking the egg, but at a much slower pace)
  • After about 20-25 seconds, take the pan off the stove and keep mixing the egg mixture
  • Repeat the above two steps for about 2-3 minutes
  • Midway through the above process add the cream to the egg
  • Add the parsley leaves, salt (use very little salt since we have added salted butter), minced green chilly and pepper powder just before you take the dish off the fire for the last time
  • When finished the consistency should be like mayannoise. Spread it over toasted bread, or chappati
Recipes / Discussions on cooking from Team-BHP Master Chefs-egg_spread1.jpg

Substitute olive oil with normal vegetable oil and parsley leaves with coriander leaves if you cannot find these ingredients. Parsley leaves give it a very unique flavour. You can also add mixed italian herbs to the egg.

In this I have used a couple of extra egg yolks, which is why it is so yellow. Normally it will be pale yellow.

Last edited by pjbiju : 7th March 2011 at 17:17.
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Old 7th March 2011, 17:05   #501
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by SILVERWOOD View Post
+1 on this.

Many a times, its just colored palav with few mutton/chicken pieces stuffed in between.

Let me know if you have an itinerary for Hyderabad in near future.

Btw-Do you remember the restaurant's name from which you got the parcel.?
No plans to visit yet but will deffo send you a PM when I'm coming next. I can't recall the name of the restaurant. I was taken there by a friend who's a local. It was owned by a Muslim gentleman who was sitting at the counter. It wasn't a very fancy place but the Biryani was awesome. They packaged the biryani in airtight silver colored plastic bags. Heck, it was still hot when I reached Mumbai that evening.

Quote:
Originally Posted by patron View Post

There have been enough discussions on Biryani's and stuff. Just a quick check what meats (Read exotic) did you guys eat? Let me list mine:

1. Python (Yum)
2. Porcupine (Yuck)
3. Ostrich
4. Crocodile
5. Venison (Not sure if this is exotic enough for this list though)
... (A few more I can't list here)
Hmm. Let me list mine:

1. Frog legs - Taste and feel just like chicken
2. Octopus (Sashimi) - quite nice)
3. Crocodile - chewy, tastes like chicken.
4. Kangaroo - Looks like beef but very tender. Extremely delicious!!! It's 98% fat free sinnce it's a wild animal that keeps hopping around all the time.
5. Rabbit - Average
6. Silkworms and Grasshoppers. Taste somewhat like peanuts. Full of protein and no fat.
7. Duck - Amazing. Expecially Peking Duck.
8. Quail - Very small and bony. I like Chicken better. I like quail eggs though.
9. Emu - looks like red meat and feels like lamb. Extremely light and delicious.
10. Sharks - Average

On my wishlist are : Oysters, Caviar, Snake, Eel, Venison, Zebra, Wildebeest, Buffalo / Bison (American), Wild Boar, Camel, Yak, Ostrich eggs, Turtle, Escargots (snails), Honey Pot Ants and Foie Gras (made of duck liver).

Animals that I will never eat: Elephants and any member of the cat family. I adore them too much!

Last edited by Wolfheart : 7th March 2011 at 17:11.
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Old 8th March 2011, 21:18   #502
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Default Mushroom, Babycorn, Capsicum Malai Masala

Finally a vegetarian dish. This one cooked for my better half who is a vegetarian.

Recipes / Discussions on cooking from Team-BHP Master Chefs-p1020521.jpg

Ingredients
  • 250 gm white button mushrooms, cleaned and quartered.
  • 100 gm babycorn cut into 1" diagonal pieces
  • 1 large capsicum cut into 1" square pieces
  • 2 large onions peeled and boiled for 5 minutes
  • 2 green chillies chopped finely
  • 2 bay leaves
  • 3 green cardamom
  • 2" piece cinnamon
  • 5 cloves
  • A pinch of mace powder
  • 1 tbsp of garlic paste
  • 1 tbsp of ginger paste
  • 1" ginger julienned
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • ˝ tsp of cumin powder
  • ˝ tsp of garam masala powder
  • 4 tbsp fresh cream
  • 1 cup of chopped coriander leaves
  • 3 tbsp of vegetable oil
  • Salt as per taste
  • 1 cup of water
Method
  • Grind the boiled onion to a fine paste
  • Heat the oil in a large pan or kadai
  • Add the bay leaves, cardamom, cloves, cinnamon and mace powder
  • Once the aroma of the spices is released, add the onion paste
  • Sauté the onion paste till it is lightly brown
  • Add the ginger and garlic pastes and sauté the masala till the raw smell of the ginger and garlic goes away
  • Add the coriander powder, red chilli powder, cumin powder and garam masala powder
  • Fry the masala till the oil separates
  • Add the chopped green chillies
  • Add the vegetables and half the cup of chopped coriander leaves and fry for a couple of minutes
  • Add water and salt and bring the mixture to a boil
  • Reduce the heat and let the dish simmer till the vegetables are cooked through (since mushroom and capsicum cooks fast, you can blanch the babycorns before adding them to the dish)
  • Add the remaining coriander leaves and the fresh cream
  • Garnish with coriander leaves and ginger juliennes
Recipes / Discussions on cooking from Team-BHP Master Chefs-p1020522.jpg

You can vary the masalas to get different variations to this dish. I added a whole lot of cream which is why the dish is slightly whiter.

A couple of more pictures

Recipes / Discussions on cooking from Team-BHP Master Chefs-p1020523.jpg

Have this with roti/naan
Recipes / Discussions on cooking from Team-BHP Master Chefs-p1020524.jpg

-Biju
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Old 13th March 2011, 15:16   #503
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Ventured into the kitchen after a long time . Vegetable pulao and aaloo semi-mash fry.

For the pulao we followed this recipe: Vegetable Pulao / Pulav | Sharmis Passions

For the aaloo I followed my own recipe.

Turned out yummy!
Attached Thumbnails
Recipes / Discussions on cooking from Team-BHP Master Chefs-picture-004-fileminimizer.jpg  


Last edited by rajushank84 : 13th March 2011 at 15:19.
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Old 10th April 2011, 12:08   #504
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Anyone use a microwave to cook rice.

I am planning on buying an electric rice cooker.
But since I already have a microwave. I would to try it out first.

Any tips on how to choose a electric rice cooker would be very helpful.

Serving size is 4.
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Old 10th April 2011, 12:52   #505
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by bblost View Post
Anyone use a microwave to cook rice.

I am planning on buying an electric rice cooker.
But since I already have a microwave. I would to try it out first.

Any tips on how to choose a electric rice cooker would be very helpful.

Serving size is 4.
Tried rice in microwave a couple of times, comes out nice. Use less water than normal, and if you do not want it boiling over, use lower heat. On the whole rice cooked on gas is as fast. The problem with electric cooker is that you can ruin the rice if power goes off, especially intermittently.
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Old 10th April 2011, 12:58   #506
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by SILVERWOOD View Post
+1 on this.

Many a times, its just colored palav with few mutton/chicken pieces stuffed in between.

Let me know if you have an itinerary for Hyderabad in near future.

Btw-Do you remember the restaurant's name from which you got the parcel.?
That is better than what they serve for lunch in Nehru Place, Delhi. There is one rice, and then depending on what "Biryani" you want they pour mutton, chicken or egg curry.

I think the basic difference between the DUM Hyderabad and Lucknow Biryani is the fresh herbs - mint and coriander leaves in the Hyderabad version. Of course the majority of Hyderabad Biryani are "Kachi Gost", that is mutton is cooked along with rice, where as Lucknow variety pre cooks the mutton and then the rice mutton mixture is steamed.
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Old 10th April 2011, 18:50   #507
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by bblost View Post
Anyone use a microwave to cook rice.

I am planning on buying an electric rice cooker.
But since I already have a microwave. I would to try it out first.

Any tips on how to choose a electric rice cooker would be very helpful.

Serving size is 4.
I have got both, electric as well as microwave rice cooker. Microwave rice cooker is as good as electric one.
The only advantage that you get in electric rice cooker is that you can keep rice for cooking in the morning and can have it hot for dinner as well (After cooking it will switch over to warm setting).

Regards,
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Old 10th April 2011, 22:22   #508
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Default

Everyone who love Hyd Biryani try the Kolkata Biryani at Shiraz, Park Street or Arsalan, Park Circus Crossing. The Kolkata Biryani has lesser spices and also contains potatoes but has a distinct flavour of it's own.
I'm Biryani lover - and I simply love the Kolkata Biryani (not because I'm a bong or I live in Kolkata).

Also another Kolkata speciality is the Roll - chicken, mutton kebabs rolled into crispy paranthas with onion slices. My favourite is mutton tikia toll - mutton tikia kebab (kebab made from minced mutton) wrapped into crispy paranthas -yummy!!

-------
Sorry forgot to edit the earlier post. BTW TBHP should have a option that posts within a certain time should be automerged with the initial post.

Last edited by Dippy : 11th April 2011 at 11:47. Reason: Back to back posts
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Old 11th April 2011, 09:53   #509
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by archat68 View Post
Everyone who love Hyd Biryani try the Kolkata Biryani at Shiraz, Park Street or Arsalan, Park Circus Crossing. The Kolkata Biryani has lesser spices and also contains potatoes but has a distinct flavour of it's own.
I'm Biryani lover - and I simply love the Kolkata Biryani (not because I'm a bong or I live in Kolkata).
OT.

I love the chicken biryani served at Arsalan with a big piece of potato.IIRC,It was priced at Rs 55 in 2006.

Love the biriyani at Zeeshan and Haji Saheb as well.

Quote:
Originally Posted by bblost View Post
Anyone use a microwave to cook rice.

I am planning on buying an electric rice cooker.
But since I already have a microwave. I would to try it out first.

Any tips on how to choose a electric rice cooker would be very helpful.

Serving size is 4.
Its not healthy to use rice cooker daily as it retains the starch.I dislike the sweetish taste of rice when cooked in a rice cooker.
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Old 11th April 2011, 10:19   #510
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by SILVERWOOD View Post

Its not healthy to use rice cooker daily as it retains the starch.I dislike the sweetish taste of rice when cooked in a rice cooker.
But the same would apply to cooking using a pressure cooker as well, right?
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