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Old 15th November 2011, 18:54   #586
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Originally Posted by Alter_Ego View Post
Looks delicious buddy.And the recepie seems pretty straight forward too.Want to try out.Just have one doubt.I know it would seem like a retarded question
The thighs-Are they chicken thighs or mutton thighs? First I felt they were chicken thighs but the size seems deceiving.Looks like that of mutton.Please confirm so that I can rush to the butcher and cook this dish.As my mouth has already started watering after seeing the pics.
Its the top portion of a Goat's leg.
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Old 12th December 2011, 21:11   #587
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Seer Fish: Marinated with salt, vinegar, lots of garlic stuffed into the slits and pepper.

Grilled for around 40 minutes.

Recipes / Discussions on cooking from Team-BHP Master Chefs-img_3490-medium.jpg



Toasted Bread with boiled potato, sauteed spinach and the fish.

The potato was cooked in a pressure cooker without salt. It was actually for my daughter. But we boiled a couple of extra potatoes.

The spinach was sauteed with chopped onions and butter.
Recipes / Discussions on cooking from Team-BHP Master Chefs-img_3491-medium.jpg
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Old 28th December 2011, 23:04   #588
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Today at a supermarket, I found a packet of Red Rice (Patni).
Looked interesting. So I bought it.

There is a recipe behind the pack. It says to pressure cook it till one whistle and then to keep the cooker on a tawa at low heat for 45 minutes.

I think this will cook the rice. But it would still need some gravy or the other.

I would appreciate any recipe that would use this rice to make a stand alone dish. Something like pongal or khichdi.

Please help. Thanks.

Also...is there any specific benefit of this rice?

It was priced at Rs 54 for 500 gms.
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Old 30th December 2011, 22:45   #589
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A simple recipe from Nigella's TV show.

We made this for my daughter and I loved it.

Take some fresh Peas and one stalk of spring onion.
Add cold water and bring it to a boil.
Keep cooking till the pea are soft. Add some salt and pepper.
Remove and discard the spring onion.

Drain the water but don't discard it.
Grind the peas in a mixie.
Add the water and blend it in.

Be careful. All this is going to be hot.
If you add both water and whole peas into the mixie. There is a high possibility of the hot stuff flying out.

Don't ask me, how I know this.
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Old 31st December 2011, 12:31   #590
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Also...is there any specific benefit of this rice?

It was priced at Rs 54 for 500 gms.
Red rice is actually a natural healing remedy for different health ailments. Ailments range from digestive problems, circulatory problems, to high cholesterol levels.
It is an over-the-counter remedy that has a reputation for lowering "bad" blood cholesterol levels (LDL) in individuals. It can be classified as either an herbal remedy or a dietary supplement. Red rice contains monacolins, which are naturally occurring statins. These statins are known to limit cholesterol synthesis.
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Old 1st January 2012, 23:45   #591
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by Alter_Ego View Post
Red rice is actually a natural healing remedy for different health ailments. Ailments range from digestive problems, circulatory problems, to high cholesterol levels.
It is an over-the-counter remedy that has a reputation for lowering "bad" blood cholesterol levels (LDL) in individuals. It can be classified as either an herbal remedy or a dietary supplement. Red rice contains monacolins, which are naturally occurring statins. These statins are known to limit cholesterol synthesis.
I followed the recipe printed on the pack.

Washed the rice and then pressure cooked it. Water:Rice in 3:1 ratio. Had added some salt as well. Stove was set to high.

After one whistle, kept the cooker on a iron tawa. At low heat for 45 minutes.

It tasted quite nice. A little mushy but very tasty.
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Old 1st January 2012, 23:51   #592
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After one whistle, kept the cooker on a iron tawa. At low heat for 45 minutes.
How does that help? I mean any particular reasons for this ?
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Old 2nd January 2012, 00:03   #593
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How does that help? I mean any particular reasons for this ?
I was following the instructions on the pack.

My mom does something similar when making biryani. She says its help to slow down the cooking process and prevent the lower layers from burning.
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Old 12th January 2012, 13:31   #594
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I made the same rice without using the tawa.

rice:water is 1:3
In a cooker at high flame for one whistle.
Then kept at low flame for 10 mins.

Let it cool.
Opened it. Some water remained.
Closed it without the whistle.
At low flame for some time.
Checked..Water had evaporated.

Rice was a little dry but I prefer it this way.
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Old 30th January 2012, 21:24   #595
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Seer Fish: Marinated with salt, vinegar, lots of garlic stuffed into the slits and pepper.

Grilled for around 40 minutes.
Is that a gas oven or an electric grill ? Shouldn't the color change to golden brown after grilling ? I guess you must have basted during grilling ?
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Old 30th January 2012, 22:05   #596
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Originally Posted by bblost View Post
A simple recipe from Nigella's TV show.

We made this for my daughter and I loved it.

Take some fresh Peas and one stalk of spring onion.
Add cold water and bring it to a boil.
Keep cooking till the pea are soft. Add some salt and pepper.
Remove and discard the spring onion.

Drain the water but don't discard it.
Grind the peas in a mixie.
Add the water and blend it in.

Be careful. All this is going to be hot.
If you add both water and whole peas into the mixie. There is a high possibility of the hot stuff flying out.

Don't ask me, how I know this.
And what is the final output? Is it some kind of soup? Or a side-dish?
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Old 30th January 2012, 22:17   #597
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Can anyone here provide me with the recipe for a typical South Indian Lamb curry? I tried it many times from those online recipe's available, but it was not that palate. I just skimmed through some of the posts here and I' sure there should be one of you guys with a good recipe that comes out good with a bad cook like me.
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Old 31st January 2012, 16:03   #598
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My Misadventures with Food
The dates on the calendar changed from days to weeks, weeks to months and before I could realize I was way behind the whole schedule of putting the dishes I made on Team-BHP.

Every weekend, I own the Kitchen for a meal; it could be either Saturday or Sunday. Owned the kitchen for months and churned out good food for my loved ones at home. However, could not summarize/write a recipe for the dish as was always lethargic in putting down the whole process on paper as was always satisfied with the visual representation of the dish, which I religiously share on Facebook every week.

Am back to the thread, where I truly belong to; just to share my misadventures with food.

My earlier Misadventures:
Post #518
Malai Prawns & Zeera Rice
http://www.team-bhp.com/forum/shifti...ml#post2309771 (Recipes / Discussions on cooking from Team-BHP Master Chefs)

Post # 523
Malai Kofta, Kashmiri Pulao & Crispy Corn Kernels
http://www.team-bhp.com/forum/shifti...ml#post2310980 (Recipes / Discussions on cooking from Team-BHP Master Chefs)

Post # 564
Braised Honey Chicken and Double Cheese Veg Pasta
http://www.team-bhp.com/forum/shifti...ml#post2535467 (Recipes / Discussions on cooking from Team-BHP Master Chefs)

A Misadventure I loved the most:

Name of the dish: Golden Fried Mushrooms
Summarize the dish in one sentence: Golden Fried Mushrooms stuffed with Cheese
Preparation Time: 10 Minutes
Cooking Time: 3 Minutes
Serves: 4 People with 2 pieces each.

Ingredients:
16 Button Mushrooms

For Filling:
Mozzarella Cheese
Gouda Cheese
Bell Peppers
Ground Black Pepper
Salt

For Outer Coating:
Corn Flour
Red Chili Powder
Bread Crumbs
Salt

Things you cannot eat but would need for sure:
Wooden Toothpicks
Tissue Papers

Method:
Wash the mushrooms in warm water and remove the stems from the mushrooms leaving the head portion of mushrooms intact. Wipe them clean using tissue paper and keep them aside.

Quote:
* Foodie Tip: Do not throw away the Mushroom stems as they can be used to make Mushroom Fried Rice. They taste the same fibrous like the mushrooms when chopped and used in Fried Rice.
Finely grate Mozzarella Cheese & Gouda Cheese.

Quote:
* Foodie Tip: If you have some cheese dips/cheese spreads at home, you can use them too. However, the final product would not be much cheesy and would be a bit gooey as the cheese dips/cheese spreads do not have the elasticity of mozzarella cheese. However, you can always mix the cheese dips/cheese spreads with grated Mozzarella Cheese to add that cheesy flavor to it.
Finely chop the bell peppers and add it to the Cheese Batter. Now add a table spoon of Ground Black Pepper and 3 pinches of salt.

Quote:
* Foodie Tip: As cheese already has a salty taste, excess salt should be avoided.
Mix 2 cups Corn Flour with lukewarm water to make a fine paste. Mix corn flour well in order to avoid lumps. Now add 2 pinches of salt, red chili powder and mix well.

Spread Bread Crumbs on a flat plate and keep aside.

Heat oil in a frying pan over medium flame. Ensure that the oil is sufficient enough of submerge the mushrooms to deep fry it.

Take 2 mushroom heads and stuff them with the cheese filling.

Poke a Wooden Toothpick between the mushrooms; the stuffed sides of both the mushrooms need to face each other. This resembles a pair of dumbles without a handle between them.

With both the mushroom heads held together tightly with a wooden toothpick, dip the mushrooms in the Corn Flour Batter and then roll it over the Bread Crumbs.

Make all other mushroom in the similar fashion as listed above. 16 Button Mushrooms should give you 8 Mushrooms, when stuck together.

Slowly submerge the mushrooms by holding both the sides of the toothpick into the pan. Once the base of the mushroom touches the oil, slowly let it go.

Quote:
* Foodie Tip: Dumping it might lead to separation of the mushroom heads and can lead to cheese spillover in the oil.
Rollover the mushrooms after some time to ensure that it is fried properly all around.

Slowly remove from oil and place it over a tissue paper, in order to let the tissue paper soak the excess oil.

Serve hot and see the magic unfold and cheese ooze out as you separate the two mushroom heads.

How it looks like?
Recipes / Discussions on cooking from Team-BHP Master Chefs-golden-fried-mushrooms.jpg


Name of the dish: Smoked BBQ Prawns with Butter Sautéed Spring Onions
Summarize the dish in one sentence: Sautéed Prawns with Smoky BBQ flavor.
Preparation Time: 5 Minutes
Marinating Time: 30 Minutes
Cooking Time: 5 Minutes

Ingredients:
1 Kg Prawns (Cleaned, Deshelled and Denerved)
Barbecue Sauce (Dr. Oetker | Product Range | Western Cuisine | Barbecue Sauces | Barbecue Sauce - Texas Style)
Spring Onions
Black Pepper Seeds
Red Chili Powder
Sugar
Salt
Butter
Oil

Method:
Wash prawns in water and remove all the excess water from prawns.

Mix Prawns with BBQ Sauce, 2 tablespoons Crushed Black Pepper Seeds, 1/2 tablespoon Red Chili Powder, 2 tablespoon Salt and 1 tablespoon sugar. Keep aside for 30 minutes to let the prawns marinate in the batter.

Heat oil in a shallow frying pan over medium heat.

Slowly immerse the prawns into the oil and fry over medium flame. Turn over the prawns to the other side and let it cook. Remove from heat and set them aside on a plate.
Quote:
* Foodie Tip: Prawns tend to cook very faster, hence take care that you do not overcook them. Overcooked prawns taste similar to coconut. When the prawns starts turning white, it is an indication that it is cooked. Once it assumes a dark milky white color, this is an indication that it is over cooked.
Take the extra sauce left out from the marinating batter and heat it on medium flame. The sauce condenses to form a thicker version of the sauce.

Quote:
* Foodie Tip: This sauce acts both as topping and sauce dip while serving this dish.
Place a Non-Stick frying pan over high flame and add 1/2 tablespoon of butter to it. Once the butter melts and heats up, add chopped spring onions and fry them till crisp.

Remove the crisp spring onions and set aside in a bowl.

Arrange the prawns in a serving plate and top it up with some condensed sauce. The remaining portion of the condensed sauce acts as a dip while eating. Now sprinkle the crisp fried spring onions over the prawns and serve hot.

How it looks like?
Recipes / Discussions on cooking from Team-BHP Master Chefs-smoked-bbq-prawns.jpg


Name of the dish: Butter Glazed Figs
Summarize the dish in one sentence: Caramelized Figs, Glazed in Butter
Preparation Time: 1 Minute
Cooking Time: 2 Minutes

Ingredients:
10-12 Figs
Brown Sugar
Butter

Method:
Wash figs and cut them into halves.

Heat butter in a Non-Stick Pan.

Take 4 tablespoons Brown Sugar in a small bowl.

Press the fruit side of the fig into the bowl of brown sugar. Place the sugar coated side of fig on the Non-Stick Pan and let it cook for some time.

The Brown Sugar melts and caramelizes the fig. After 2 minutes, turn the fig to the other side to give it a butter glaze.

Remove from heat and serve as you want. Tastes gooey when hot and taste crispy when cold. Tastes great both ways.

How it looks like?
Recipes / Discussions on cooking from Team-BHP Master Chefs-butter-glazed-figs.jpg

Last edited by traveloholic : 31st January 2012 at 16:17. Reason: Added links for earlier misadventures
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Old 7th February 2012, 12:20   #599
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Is that a gas oven or an electric grill ? Shouldn't the color change to golden brown after grilling ? I guess you must have basted during grilling ?
Electric.
Did not baste it.

I don't know why it did not turn brown. It was a lovely shiny silver.


Quote:
Originally Posted by MuraliR View Post
And what is the final output? Is it some kind of soup? Or a side-dish?
Its a soup.


Guys, don't use this Weikfield Mustard powder

Its horrible.
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Old 7th February 2012, 14:16   #600
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Guys, don't use this Weikfield Mustard powder

Its horrible.
Strange why you say this!
I've been using this for years and find it to be the perfect starting point to make the best, most pungent mustard sauce you can imagine!
Also, to sprinkle as powder in various sauces and dressings.
What exactly did you find 'horrible' about it?
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