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Old 15th July 2012, 22:40   #691
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Default Re: Grilled Fish with Glazed Carrots

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Originally Posted by drk_411 View Post
I am glad that you liked it. Hopefully your daughter would also like it too. The lemon adds a dimension to it. It can be garnished with Honey. But try to eat it when it is hot.
I was eating it even as it was cooking.

My daughter is just about a year and half old. We have not given her honey till now. This might be a nice time to start. Unfortunately I don't have any honey in the house. Will pick some up tomorrow.
I prefer the honey from the cottage industries kind of shops rather that the bottled Dabur and LIon brands.

Quote:

Did you grill your chicken with bone or boneless and which part ?

Boneless chicken breasts. Not exactly my favourite part of a chicken. But its the easiest to clean and I bought it from a supermarket (Spar).


Quote:

It seems you like chicken so I would be posting "Stuffed chicken breast with green bean amandine" tonight. I am sure you would love it. Other chicken posts would follow soon.
Thanks, looking forward to it.
But while I love chicken.
My preference is Beef > Mutton > Chicken.

But fish has a very special place and I will not bring it in this grouping.

Quote:


Now I have a couple of questions for you.

Can you split your post in two because the pic count is capped at 30 ?

and secondly when would my post count would start creeping ? It seems to be stuck at 1.

aand generlly speaking we don't have much audience for recipes here. Is it so ?
Yes
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We do have a big audience for this thread. But since we are very strict that only posts of value are permitted. There is no unnecessary chit chat here.
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Old 16th July 2012, 00:15   #692
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Default Stuffed Chicken Breast with Green Bean Amandine

Stuffed Chicken Breast with Green Bean Amandine :


Ok Guys. Let's make Stuffed Chicken Breast with Green Bean Amandine.

Now this stuffed chicken breast is a french classic and so is the Green Bean Amandine, but we are making some minor alterations.

For making Green Bean Amandine, what you do basically is to boil green beans, the trick is to keep them as green as possible and add the roasted and shallow fried almonds halves to the beans to make green bean amandine.

Though it is a complete dish in itself and bunnies can enjoy it, we are using it as an accompaniment to the stuffed chicken breast.

For making a stuffed chicken breast. You make a stuffing, and then roll the breast with stuffing, tie it and then braise it. Now braising is a technique where the food is first seared or browned in fat on high heat and then simmered with some liquid on a medium heat in a covered pot and used the remaining liquid to make a sauce.

And mind you all these processes some times run side by side in kitchen but the narration and presentation can only be linear.

So get set and going.

GREEN BEAN AMANDINE:

Take 200 gms of green beans, cut the ends and wash them

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Put them in a pan with half a cup of water, you can add more if the water evaporates, and boil them

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cover the pot

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and keep on checking the beans and when done immerse the beans immediately in the cold ice water. This stips cooking and keeps the beans green.

Half the almonds. They were about 70 gms.

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put them in a pan and dry roast them for some time till they start to turn brown

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Now add three tablespoon fulls of butter and shallow fry them

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The almonds themselves have oil in them and would release some of it.

after about minute and a half or so put off the fire and put in one and half teaspoon full of lemon juice.

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You have to put off the fire, since the butter is quite hot the addition of lemon juice would bring a boil to the lemon juice just like you drop water in heated oil.


The froth would subside with the addition of lemon juice and you are done

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Now you can transfer the boiled beans in a dish

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and pour over the almonds.

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This is a complete dish in itself and the bunnies can enjoy it

Continued in next post :
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Old 16th July 2012, 01:46   #693
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Default Stuffed Chicken Breast with Green Bean Amandine - Cotd:

Stuffed Chicken Breast with Green Bean Amandine - Cotd :


STUFFED CHICKEN BREAST :



THE STUFFING :

Processing the ingredients.

1. Take a boneless chicken breast. Remove the trimmings and put the chicken breast in a polythene bag and hammer it flat. Here are the trimmings.

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Grind them

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2. Take a pan and put in a teaspoon full of oil. Take 200 gms of white Button Mushrooms Wash them, dice them.

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the mushrooms have lot of water content. It would be a while before they start browning.

3. Take a leek. Cut it in half, wash and dice it and add it to the browned mushrooms. You can take green onions if you don't have leek.

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bhuno for some time.

4. Take some 10 garlic cloves and press them with your garlic press or grate them or chop them finely if you don't have a garlic press and add to the mushroom leek mixture

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bhuno the mix for a minute and add half teaspoon full of lemon juice

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cook for a minute and let the mixture cool a bit and transfer it to the grinder and grind it.

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So far you have :

- ground chicken trimmings
- ground mushroom,leek and ginger mixture
- and a flattened boneless chicken breast

Ok now let's assemble the stuffing

Take a mixing bowl, put in the ground chicken and the ground mushroom leek mix

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add half a teaspoon full of salt, half a teaspoon full of dried thyme and some chopped fresh coriander leaves

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Mix it and add some freshly ground black pepper

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Mix again and the stuffing is ready

Surprise, surprise, surprise. Here the ground chicken trimmings are going to act as binder !!!!!!


Stuffing the chicken breast :

Spread the flattened boneless chicken breast and put the stuffing on the breast leaving margins

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Remember not to overstuff. If you feel you have put in more stuffing, remove it

Now roll in the breast tightly. Tightly is the operative word

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and tie it preferably with a kitchen twine, but you can use ordinary thread wound 6-8 times.

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and cut away the excess, the finished breast

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Now take a pan put in a tablespoon full of oil and place chicken breast in it for braising

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Though the chicken breast is cylindrical, we would assume that it is a rectangular shaped and braise it on all the four sides giving two minutes to each side, thus 8 minutes in total.

see how the bottom has started to turn opaque after a minute

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so turn after 2 minutes to other side

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Look at this beauty

and keep on doing this for all the sides for a total of 8 minutes. 2 minutes per side

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Once done. Put two cups of chicken stock in the pan. You can use plain water if you don't have chicken stock.

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and cover the lid

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Reduce the fire to medium and let the breast cook for some 8-10 minutes.

Remove the breast onto chopping board

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Add a teaspoon full of mustard sauce into the chicken stock left in the pan

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bring the fire on high and let the stock get reduced to about half a cup.

Now put off the fire and add two teaspoon fulls of butter and melt the sauce with butter. We used excess butter from the almonds

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Add one teaspoon full of lemon juice

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add some chopped fresh coriander and add freshly ground black pepper. This would be your pouring sauce.

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Cut the slices of the braised chicken breast and plate them

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and put in the green bean amandine made in the earlier post.

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and pour over the sauce

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Enjoy your labour of love.

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Bon Appetit


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Old 16th July 2012, 10:20   #694
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Thumbs up Spicy Baked Potato Chips

Ok Guys, here is a healthy yet yummy recipe for you.

Let's get going.

On the left is a small contraption which makes potato chips.

Take 6 large potatoes, peel them and wash them.

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Place these potatos on the chip maker and make chips. Process all the potatoes.

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IF YOU DON'T HAVE THIS CHIP MAKER, THERE IS NO NEED TO WORRY. YOU CAN CUT THE POTATOES MANUALLY INTO CHIPS OR WEDGES.

Wash the chips again. The idea is to wash away all the soluble starch.

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Take a pan, add enough water. Add couple of teaspoon fulls of oil and a teaspoon full of salt.

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And add in the washed chips and light the fire.

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Meanwhile place an aluminum foil on the baking tray

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and oil it with a drizzle of oil

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the water has started to come to boil in the pan and the froth is rising. The pan has been on the fire for the last 5 minutes.

The idea is to just parboil the chips. This has two purposes, not only it softens the chips but chips loose much of the starch.

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Pick a chip and test it for doneness. About 10 minutes have passed and the knife cleanly passes through the chip.

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Strain through the colander

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and let the chip rest in the colander for about 3-4 minutes. Not only the chips would dry away but also some more oil and water mix would be drained

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Let's start processing the chips further. Add a teaspoon of the ever present chilli paste. You can add more as per your taste. This is the chilli paste that we make at home and I would post this recipe as well.

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Toss the chips so that the chilli paste is smeared all over the chips

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Add a teaspoon full of salt or acording to your taste

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And a teaspoon full of Chat Masala

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Add half a teaspoon full of powdered black pepper

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Add half a teaspoon full of dried mint leaves

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and half a teaspoon full of dried basil leaves. you can omit them. In fact you can spice the chips as per your own taste.

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a drizzle of olive oil

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and toss them

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Place them in the foiled oven tray

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and push the tray in the oven

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Open after 5 minutes and stir the chips Repeat twice after 5 mintues each

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Plate the chips, garnish with chat masala and serve with sweet chilli garlic sauce and tomato ketchup

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Enjoy these spicy baked almost oil-less and partially destarched chips, a much healthier version than the fried chips.

And believe me, they come out so nice, tasty and spicy...

Y u mmmmmmmmmmmy.

For those who want it hot and fierry, you can increase the chilli paste and also garnish them with dried red chilli seeds. You can also add some lime juice. But once again, the choice of spices, level of spices is all yours. Only stick to parboiling and baking.

I have yet to see a kid who has not loved them.

You might never think of the fried chips again.

.
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Old 17th July 2012, 16:34   #695
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Default Re: Grilled Fish with Glazed Carrots

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Originally Posted by drk_411 View Post
I am glad that you liked it. Hopefully your daughter would also like it too. The lemon adds a dimension to it. It can be garnished with Honey. But try to eat it when it is hot.

Did you grill your chicken with bone or boneless and which part ?

It seems you like chicken so I would be posting "Stuffed chicken breast with green bean amandine" tonight. I am sure you would love it. Other chicken posts would follow soon.

Now I have a couple of questions for you.

Can you split your post in two because the pic count is capped at 30 ?

and secondly when would my post count would start creeping ? It seems to be stuck at 1.

aand generlly speaking we don't have much audience for recipes here. Is it so ?
Yes you can split the post into as many parts as you like, but on a hot topic some body may post in between your split parts. I have no idea if the "Assembly Line" feature will work here.

Post count is for the main line topics. "Shifting Gears" in spite of its name is a non automobile post, hence zero post counts, nor is there a "Thanks button"
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Old 18th July 2012, 20:11   #696
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by shankar.balan View Post
This one's for all those who like Pork and/ or any descendants of Obelix.

This is not for weight watchers or other types of health fiends.
Shankar, thanks for this. Wifey tried this out, and it was really awesome.

Here is a picture of the end-product
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Old 18th July 2012, 22:25   #697
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Good one!
Excellent. Glad you guys enjoyed it.
Cheers!

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Originally Posted by vb-san View Post
Shankar, thanks for this. Wifey tried this out, and it was really awesome.

Here is a picture of the end-product
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Old 29th July 2012, 21:10   #698
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Default

Nostalgia drove me to make a North-Indian winter favorite - Alu-Gajar-Methi. It is embarrassingly simple, but on the days when one wants to relish a really simple one from the past, nothing like this with chapaties and plain dal.

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1. Pluck the leaves from a bunch of Methi (Fenugreek), wash and roughly chop. (This is the hardest part )
2. Dice (approx 8-10mm cubes) a large potato and a medium sized carrot
3. Heat some oil in a kadhai/wok/frying pan, and sputter some Jeera and Kalonji (black onion seeds)
4. Drop in the diced potato and carrot, and fry till the raw smell goes away. Add some chopped green chillies
5. Add a pinch of Hing (asafetida), some turmeric and salt to taste and a bit of sugar
6. Add the chopped Methi leaves, and cook at low flame. You may need to sprinkle some water to prevent sticking to the bottom of the pan
7. Remove from heat when done and enjoy with hot chapaties

Enjoy!
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Old 5th August 2012, 23:09   #699
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One of those (nowadays) extremely rare occasions when I thought it might be fun to cook.

Found this excellent fish in a large size (almost 1kg - usual weight is 300g per fish), called 'bacha maachh' in Bengali. The scientific name AFAIK is Clupisoma garua (Garua Bachcha). It's a fairly oily fish, with a central bone that easily separates out from the flesh. Had it cleaned and beheaded, and scored the surface with a knife.

Marinade: Ginger paste, garlic paste, pudina paste - around 2 tablespoons of each, salt (by eye approximation) & juice of 1 lime. Left it in the fridge overnight, wrapped in Al-foil.

Baked at 200*C for 45 minutes. Opened the Al-foil, painted with pasteurized butter, and placed under the grill for 15 minutes, applying butter 3-4 more times.

The result...

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Old 5th August 2012, 23:44   #700
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Quote:
Originally Posted by drk_411 View Post
Ok Guys, here is a healthy yet yummy recipe for you.

Enjoy these spicy baked almost oil-less and partially destarched chips, a much healthier version than the fried chips.

And believe me, they come out so nice, tasty and spicy...

Y u mmmmmmmmmmmy.

.
drk_411, wonderful recipe, I WILL try it out very soon, thanks.

Quote:
Originally Posted by vb-san View Post
Shankar, thanks for this. Wifey tried this out, and it was really awesome.

Here is a picture of the end-product
Looks super good, thanks to you and the recipe giver shankar. I made Chilly Pork tonight and as usual I overcooked the bell peppers and they have become a sort of gravy now, I wanted them dry and crisp, hopefully next time, if anyone knows a better way of making chilly/ pepper pork, please enlighten me.



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Originally Posted by SS-Traveller View Post
One of those (nowadays) extremely rare occasions when I thought it might be fun to cook.

Found this excellent fish in a large size (almost 1kg - usual weight is 300g per fish), called 'bacha maachh' in Bengali. The scientific name AFAIK is Clupisoma garua (Garua Bachcha). It's a fairly oily fish, with a central bone that easily separates out from the flesh. Had it cleaned and beheaded, and scored the surface with a knife.
Looks very lovely, could you post some pics of the fish before marinating/frying please ?

But the cooking from what you have said is not a healthy way to cook fish at all, right ? Butter and more butter ?
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Old 5th August 2012, 23:49   #701
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Originally Posted by esteem_lover View Post
Looks very lovely, could you post some pics of the fish before marinating/frying please ?
Am afraid I never took pics at the 'before' and 'during' stages. Didn't expect it to turn out as good as it did!
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Originally Posted by esteem_lover View Post
But the cooking from what you have said is not a healthy way to cook fish at all, right ? Butter and more butter ?
Painting molten butter with a brush to keep the surface moist and not let the skin of the fish char - you don't actually use a lot of butter to do that. The fish itself is oily, so there was no need to add any oil during the marinade and baking process. Completely healthy stuff!!!
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Old 5th August 2012, 23:55   #702
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Am afraid I never took pics at the 'before' and 'during' stages. Didn't expect it to turn out as good as it did!

Painting molten butter with a brush to keep the surface moist and not let the skin of the fish char - you don't actually use a lot of butter to do that. The fish itself is oily, so there was no need to add any oil during the marinade and baking process. Completely healthy stuff!!!

I was hoping to guess which type of fish you used.

I know people coat a lot of butter even on the Tandooris and tikkas we eat, but I was always looking for a really clean and healthy way to eat fish which by itself is a healthy food which is why I asked that question.
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Old 6th August 2012, 00:08   #703
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by esteem_lover View Post
I was hoping to guess which type of fish you used.

I know people coat a lot of butter even on the Tandooris and tikkas we eat, but I was always looking for a really clean and healthy way to eat fish which by itself is a healthy food which is why I asked that question.
http://www.team-bhp.com/forum/shifti...ml#post2608161 (Recipes / Discussions on cooking from Team-BHP Master Chefs)

No butter or oil used.
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Old 6th August 2012, 00:19   #704
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Thanks Imran, but still, the most healthiest food (spinach) was "was sauteed with chopped onions and butter." which is what I want to avoid when eating Fish which already has a wonderful compelling taste to it.
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Old 6th August 2012, 10:06   #705
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by esteem_lover View Post
I was hoping to guess which type of fish you used.
The one I used is commonly available in smaller sizes, and is consumed by Bengalis - not aware whether it is consumed in other parts of the country. You could use other fish like beckti, seer, pomfret, aar (Sperata aor - Wikipedia, the free encyclopedia), pabda (Ompok pabo) or shol (Channa striata - Wikipedia, the free encyclopedia).

Quote:
Originally Posted by esteem_lover View Post
I know people coat a lot of butter even on the Tandooris and tikkas we eat, but I was always looking for a really clean and healthy way to eat fish which by itself is a healthy food which is why I asked that question.
Our home cooking is usually devoid of oil/butter/ghee, and the best way to avoid using oil is by microwave cooking. Flash-frying certain fishes, however, removes the typical fishy smell that some folks may have objection to - in a few tablespoons of smoking oil in a non-stick pan, put in the fish for a few seconds, turning it over once, and then microwave/bake as you like.
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