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Old 11th February 2013, 20:59   #811
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correction to my earlier post - the website is seatohome.com (and NOT seatofood.com)
Or is it O2H (ocean to Home), saw an outlet near my place but they seemed to have closed down within a short span of time, what was interesting was they had many electric scooters painted a bright yellow for home deliveries.
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Old 18th February 2013, 10:13   #812
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Originally Posted by anupmathur View Post
Tabasco?
Or the Indian wannabe Capsico.
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Originally Posted by Aroy View Post
For a sugar free chilli sauce here is what you can do

. Take tomato puree - available in plenty without salt or sugar.
. Add either ground chillies or Tabasco/capsico to get the required heat.
Just checked out Capsico - even that has liquid glucose!!!!

I had been to Kerala last week & there at a restaurant I found a branded Green Chilly sauce which had no sugar and was very good. Unfortunately I forgot to note down the name.
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Old 18th February 2013, 14:48   #813
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Can anyone here tell me why one should add spices to the marinade?
As far as my understanding goes - only the water soluble marinade contents are absorbed by the cells*. Also, salt will draw out water from the cells till the salt content inside the cells reach similar concentration as outside (= marinade), which means salt should be added only when you desire to drain out the water from the cells.

And another surprising thing is advice to marinade for a short duration of 1 hour or so ...
In my experience, and perhaps experienced by countless other "professional" caterers too, marination works only if you keep it for very long period - say overnight, or 1 complete day ...



*cell = plant cell or the animal cell - depending on what you are preparing
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Old 18th February 2013, 15:05   #814
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Prepared pizza's for my 5yr old brat,

Ingredients:
1) Veggie's (onions, capsicum, sweet corn, or as per preference. Sliced\diced)
2) Meat (boiled chicken shreds, kheema are most preferred)
3) Cheese (I prefer cheddar, but you can use mozzarella or even mix them)
4) Pizza base (I pickup freshly baked pizza bread from a closeby bakery)
5) Pizza sauce (There's a shop at Shivaji Market that sells homemade pizza & pasta sauce which is very well spiced & costs approx rs60 for 250gms)
6) Olives & Olive oil

a) Preheat the oven to 250degs on convection mode.
b) Spread the sauce on the pizza base.
c) Mix all ingredients with a pinch of salt, thyme, basil & olive oil & place it on the pizza base.
d) Oil the pan well with olive oil & cook for 10-15mins.
You have made to order pizza's at home!!

Chicken wings:
a) Boil chicken wings (not completely)
b) Dip in olive oil & cook in microwave
c) Add barbeque sauce.
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Old 26th March 2013, 11:45   #815
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A simple chicken dish

Use a pressure pan.
Cook some sliced onions in a little oil.
Once translucent add a chopped green chilly. Skip if you don't want it hot.
Then add the chicken. Preferably chose wings and legs. Avoid the thick breast pieces.
Once the chicken is looking all white and ready add some turmeric powder.
Add *The Masala*.
Add water and pressure cook at high till you hear one whistle. Continue cooking at medium/low for another 5-10 minutes.
Switch off the stove.
Once the pressure has dissipated open and check.
The dish is ready, you can play around with the thickness of the gravy.
If its a little watery then just cook at high till you reach the desired consistency.
Never add water to a cooked dish. If its too dry then remember the next time you should have added more water.


*The Masala*
In a mixie grind the following:
1. pepper
2. garlic
3. ginger
4. coriander or dill leaves or any herb you feel like adding.
5. ripe tomato
6. Salt
Note: You can put in anything and skip anything.
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Old 26th March 2013, 13:02   #816
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Originally Posted by alpha1 View Post
Can anyone here tell me why one should add spices to the marinade? ... only the water soluble marinade contents are absorbed by the cells*. ...

... marination works only if you keep it for very long period - say overnight, or 1 complete day ...
You are absolutely correct on both the points, @alpha1. One doesn't / shouldn't add spices to a marinade, other than the ones which are water soluble, and take advantage of the water / salt transfer - garlic, onion, vinegar, chillies, herbs etc.

Conventional spices - cardamom, cloves, cinnamon, etc. - have compounds that dissolve in fats, not water. They work best when either fried in fat (conventional Indian method of chhaunk / tadka) to extract the flavors, or roasted & pounded (to release those compounds).

Garam masala, like most recipes advise for Tandoori Chicken marinade, is completely ineffective in the marinade and one can't taste it after cooking. Garam Masala powder works best when sprinkled at the end.
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Old 26th March 2013, 13:30   #817
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Grill Fish

Take any fresh water/sea fish(ensure that we have less thorns--fish bones).

each fish can be approximately 400 to 500 gms(pink peach/pompret if sea fish & any fresh water fish)

just clean the fish don't cut into slices just prepare them for grill with slight slits on the body for the masala to spread in the meat.

Procedure:

1. In a vessel add chilli powder, salt, ginger garlic paste, garam masala,onion paste if required(optional) and 2 table spoons of cooking oil(the mentioned items quantities would depend on how strong/mild you want the fish to have)
2. Mix through the items in step 1 and apply to the fish which was cleaned and kept aside.
3. Place the fish in refrigerator for an hour or so, we can even start the cooking but we don't get the proper flavor inside the fish
4. Take out the fish from the refrigerator, take foil paper place the fish in the foil(aluminium) paper and put a table spoon of lemon juice and then pack the fish in the said foil paper.
5. Pre-heat the grill(if its electronic) to 200 degrees for 2 to 3 mins, now place the fish in the grill and heat it for around 7 to 10 mins(depends on the fish size). if you want the fish to be little crispy then please increase the grill heat to 250 degrees(after the 7 to 10 mins is completed) and grill it for another 5 to 7 mins.

here you go with the Grill fish
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Old 26th March 2013, 16:25   #818
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What's the secret to making good Gobi Manchurian at home? I've tried a few times, but have managed to get the consistency of the batter wrong every time. When I fry the gobi, I don't get a uniform coating of the batter on all sides.
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Old 26th March 2013, 16:36   #819
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I always thought red meat was BAADDD.... but looks like mutton (goat) is actually healthier than chicken!! astonishing.

http://drnitingupte.com/2012/05/18/g...at-is-healthy/
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Old 26th March 2013, 16:58   #820
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Originally Posted by WindRide View Post
I always thought red meat was BAADDD.... but looks like mutton (goat) is actually healthier than chicken!! astonishing.

http://drnitingupte.com/2012/05/18/g...at-is-healthy/
For a sedentary person, everything except water is bad.
There is absolutely nothing bad about red meat, except that the saturated fat content is much higher than white meat.

Well you know what is more harmful for a sedentary person than consuming fat?
It is gorging on carbohydrates like rice, wheat, oats etc - more than what our daily calorific requirement is (after removing the calories obtained from fat and proteins being consumed).

The point being it is impossible to consume 1 kg of fats or 1 kg of proteins a day (even for seasoned over eaters).
However, it is pretty easy for a normal person to feed 1 kg of carbohydrates in a day.

And most people on the path to obesity are already over consuming the carbs (whether by eating excess rice or wheat, or by eating extra oats and cornflakes, sugar, sweets, drinks etc), not fat or proteins.

Last edited by alpha1 : 26th March 2013 at 17:00.
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Old 26th March 2013, 17:13   #821
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Originally Posted by WindRide View Post
I always thought red meat was BAADDD.... but looks like mutton (goat) is actually healthier than chicken!! astonishing.

http://drnitingupte.com/2012/05/18/g...at-is-healthy/

Isn't the mutton we buy Lamb ? Because goat is a much harder meat and people prefer soft mutton. Right ?
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Old 26th March 2013, 20:02   #822
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Isn't the mutton we buy Lamb ? Because goat is a much harder meat and people prefer soft mutton. Right ?
Mutton in India is Goat not Lamb.
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Old 26th March 2013, 20:09   #823
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Originally Posted by carboy View Post

Mutton in India is Goat not Lamb.
Yeah, ok goat - kid
Sheep - lamb.
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Old 26th March 2013, 20:19   #824
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Originally Posted by esteem_lover View Post
Yeah, ok goat - kid
Sheep - lamb.
Isn't older goat/sheep meat called Mutton? Maybe I am wrong, but my understanding was Sheep/Goat less than an year old is lamb
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Old 26th March 2013, 20:19   #825
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^ young goat = kid
young sheep = lamb

Mutton in most of India is goat, since sheep has thick woolly coat and eats only grass - conditions not conjusive to our plains, unlike in UK, NewZealand, etc. Goat on the other hand eats almost anything.

In Kashmir, it seems mutton is almost always sheep meat.

Last edited by WindRide : 26th March 2013 at 20:21.
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