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Old 16th September 2013, 11:41   #1021
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Originally Posted by archat68 View Post
I used convection mode in my microwave to make cakes and it turns out pretty good.

Can bread be also baked using the convection mode? ...
If you use *only* convection and no MW, you can. MW will heat from inside and dry the dough too fast. Convection cooks from all sides by circulating hot air for a uniform temp in the oven cavity. But, convection dries the surface fast - also not good.

Experiment with covering using butter paper (what is used to line cake tins). When 80% done according to the time you have in the recipe, remove the paper, brush on milk wash and complete the baking. Alternative is egg wash from the start - prevents charring of the top.
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Old 16th September 2013, 12:25   #1022
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I have been baking bread at home very successfully, using the Jim Lahey 'no-knead' method.
http://www.nytimes.com/2006/11/08/di...mrex.html?_r=0
Definitely worth trying out.
The only little problem with home made bread is that it does not keep. Whereas market breads will keep for a week home made breads will spoil within two or three days.
But, believe me, they taste much better than what the market offers.

This recipe asks for instant yeast. I have been using active dry yeast, same quantity.
Works just as well, added after proofing.
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Old 16th September 2013, 13:36   #1023
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... The only little problem with home made bread is that it does not keep. Whereas market breads will keep for a week home made breads will spoil within two or three days. ...
Thanks, Mathur-saheb, will try this out.

By 'does not keep' do you mean it hardens too early or it gets fungus very fast?
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Old 16th September 2013, 13:50   #1024
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....
By 'does not keep' do you mean it hardens too early or it gets fungus very fast?
The latter. It quite literally spoils fast.
I have found that it keeps well during winter months, even without refrigeration.
In fact, I stop making bread with the onset of summer since our consumption is very low!
Even a two-cups-flour boule tends to last 3 to 4 days!
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Old 16th September 2013, 19:33   #1025
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Can a cheese chilli toast be made without an oven?
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Old 16th September 2013, 19:57   #1026
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Can a cheese chilli toast be made without an oven?
Depends on how you like it.

Normally you need to heat it from the top - where the cheese is.
To make it on a gas stove you need a wire mesh with handle. Spread the . . . . cheese and spices on bread.
. Put it on the mesh and hold it over a medium flame.
. As the bread heats up and toasts the cheese will start melting.

A variation is to toast one side first, assemble the sandwich on the toasted side and then toast the other side.
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Old 16th September 2013, 20:10   #1027
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What are the spices for a chili cheese toast? Can anyone share their secret recipes please. It's getting colder here and a nice chili cheese toast and chai is ideal non healthy dinner
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Old 16th September 2013, 21:13   #1028
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Can a cheese chilli toast be made without an oven?
Aye.
Keep the slice of bread with the cheese and toppings in a dry fry pan with a lid. Flame should be low.
In about five minutes the bread will have got toasted and the cheese will have melted beautifully.
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Old 16th September 2013, 21:59   #1029
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Last night I was making some pasta for my daughter. As I was cooking the pasta in water and just as it was about 80% or so done, I dropped in a couple of frozen peas and corn kernels.

Let them cook along with the pasta till pasta reached 90%.
This was enough to get them cooked and they all went into the sauce.

My daughter loved this.

Doodh Peda.

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Had some full cream milk left over in the fridge.
Took approximately 1.5 liters and reduced it to about 30%.
Added some sugar.
Continued reducing till the thick paste was letting go of the vessels sides.

Let it cool. Added some 2-3 tbsp of milk powder.

Rolled into small peda's.

Enjoy!

Last edited by bblost : 16th September 2013 at 22:12.
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Old 17th September 2013, 11:35   #1030
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Can a cheese chilli toast be made without an oven?
Sure. One can do it on a tava or in a non-stick pan, as long as the underside is kept off the direct heat. In effect one is creating a miniature oven.

The best is one of those metal / wire trivets used to keep hot vessels on the dining table. Remove the plastic feet, set it down on the tava or non-stick pan, keep the cheese toast on it and cover the vessel. Avoid high heat.

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Originally Posted by Raj1008 View Post
What are the spices for a chili cheese toast? ...
Apart from good cheese, imagination is the limit. Finely chopped green chillies and onions are the best. You could add a small amount of different colored peppers. The small packets of chili flakes, oregano / Italian seasoning, usually left over from take-home pizza, does wonders.
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Old 17th September 2013, 12:20   #1031
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Ok, my query to all Master Chefs here on something I prepared in the morning.

I prepared Soya Chilli.

Ingredients:
150 gm Soya nuggets
3 small sized potatoes
2 onions (medium)
1 tomato
1 small sized capsicum
4 medium green chillies
Tomato sauce, soya sauce and chilli sauce
Salt
Turmeric and Lal Mirch powder. (red chilli)

Procedure:
1. Boil soya nuggets in a karahi.
2. Drain all water after boiling the nuggets and set them aside.
3. In the meanwhile, cut slices of potatoes, capsicum, tomato and onions.
4. After draining the nuggets, place them in a separate vessel and put 3-4 tbsp refined oil and put it on medium flame.
5. Cut small pieces of green chillies and fry them followed by onions till they turn brown(ish).
6. Add chopped potatoes and add some salt for aiding the cooking process. Cover the
karahi wid a lid.
7. Cook for 5-7 min on medium flame and then the potatoes start getting soft. Add turmeric and red chilli powder and stir the mixture well.
8. Cook for 2-3 min.
9. Add all the 3 sauces to the karahi now. For reference, I used the sauce bottles cap for measurement. Tomato sauce - 4-5 caps, soya - 2 caps and chill - 2 caps.
10. Add boiled soya nuggets and mix the entire thing well. Add a little salt as per requirements and cook for 5 min.
11. One may add pudina/dhaniya leaves later while serving.
Max time needed - 45 to 50 min

I ate it in a hurry but I could feel that I pulled it out well.

I request experts to suggest if I can do something to improve upon the taste or something!
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Old 17th September 2013, 14:56   #1032
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Originally Posted by Divya Sharan View Post
I prepared Soya Chilli...
Quite nice mate. Very similar to how I prepare the same dish. However, I omit potatoes (I use only soya nuggets).
Also, I do not use turmeric powder when I use any sauces, especially soya sauce. I get a feeling that my palette is going to reject the combination of turmeric (Indian) and soya sauce (Oriental).

When I prepare soya in chinese style, I use capsicum slices. Instead of red chilli powder, I use black pepper powder. Perhaps you could give that a try?

By the way, have you guys ever started preparing one dish, then changed your mind half way through and ended up preparing some other dish?

Yesterday I started with Mangalorean style okra sukka (stir fried with grated coconut, onions etc.). But as the onions were getting fried, I changed my mind, chopped a few potatoes quickly and ended up making aloo-bhendi sabzi (North Indian style).

Similarly, last week I started preparing fried rice with some leftover rice of previous day. As the vegetables were frying, I changed my mind, and ended up cooking Jumbalaya (with dried thyme and rosemary herbs).
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Old 17th September 2013, 15:22   #1033
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Originally Posted by rohanjf View Post
Instead of red chilli powder, I use black pepper powder. Perhaps you could give that a try?
Hmm, I'll certainly try your style next time around.

Quote:
By the way, have you guys ever started preparing one dish, then changed your mind half way through and ended up preparing some other dish?
Many a time.
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Old 17th September 2013, 18:48   #1034
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My two cents, Accidently I used this recipe with Pomfret, King Fish and Chicken and it really tasted awesome

Marinade:
1. Extra Virgin Olive Oil: 2 -3 Tablespoon
2. Lime Juice: 1 teaspoon
3. Ginger Paste: 1 teaspoon (preferably homemade)
4. Garlic paste: 2 - 3 teaspoon (preferably homemade)
5. Black Pepper Crushed: 1-2 teaspoon
6. Salt: as per taste.

Mix all ingredients together and then marinate the fish/chicken with the mixture and set it in refrigerator for at least 1 hr.
Heat non-stick pan with lid over it. Once pan is heated, put marinated pieces in pan on low heat and cover the pan with lid. Once done on one side, change the side of pieces and cook the other side. Serve it hot with homemade coriander chutney and sliced onions.
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Old 17th September 2013, 21:32   #1035
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Originally Posted by coolbareilly View Post
My two cents, Accidently I used this recipe with Pomfret, King Fish and Chicken and it really tasted awesome

Marinade:
1. Extra Virgin Olive Oil: 2 -3 Tablespoon
2. Lime Juice: 1 teaspoon
3. Ginger Paste: 1 teaspoon (preferably homemade)
4. Garlic paste: 2 - 3 teaspoon (preferably homemade)
5. Black Pepper Crushed: 1-2 teaspoon
6. Salt: as per taste.

Mix all ingredients together and then marinate the fish/chicken with the mixture and set it in refrigerator for at least 1 hr.
Heat non-stick pan with lid over it. Once pan is heated, put marinated pieces in pan on low heat and cover the pan with lid. Once done on one side, change the side of pieces and cook the other side. Serve it hot with homemade coriander chutney and sliced onions.
What is the quantity of meat/fish for this recipe? Also how long does it take for one side to be done?
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