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Old 27th June 2014, 13:34   #1351
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Originally Posted by DCEite View Post
Great !

Any idea where do you get these earthenware in Bangalore? Isn't actually the earthenware "cold" by nature?
I am not sure where you stay, but I have bought it near the Metro Megastore in Baswangudi. It is sold on the streets. I use, what is called a 'Surahi' in Hindi over here as well. The taste is very different (in a better sense) to your normal cooled water. Costs around 200 bucks over here.

They also sell multiple earthen ware items. In fact, I need one to made tea, which I should get this weekend.
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Old 27th June 2014, 14:01   #1352
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... Runny curds just can't match that, no matter how much you whisk it.
Hey Chetan, you don't 'whisk' runny curds, you hang 'em!!
Get rid of the excess liquid and then you 'whisk' them!
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Old 27th June 2014, 16:26   #1353
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Hey Chetan, you don't 'whisk' runny curds, you hang 'em!!
Get rid of the excess liquid and then you 'whisk' them!
Sorry, I need to work on my sentence phrasing

I meant whisking after you get rid of the water. The consistency of whisked well-set curd is FAR better than whisked runny curd sans the 'runny' bits, and I've not even mentioned the taste difference. The packet curds are especially horrible, and turn sour within a day even if refrigerated.
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Old 9th July 2014, 11:41   #1354
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On my way back home, I stopped at a supermarket for some groceries.

Picked up some fresh chicken breasts with no clear idea on what to do with it. While driving home an idea struck me.

I took a dish and filled it with enough Apple Vinegar to fully soak the chicken.
Added lots of freshly ground pepper and grated garlic. Some salt.
Let the chicken breasts soak in it for 20 mins.

Added a little oil to my ceramic pan and let it heat till it was really hot but not smoking.
Squeezed the chicken to reduce the moisture and added them to the pan. Let them sizzle for a 2-3 mins.
Then poured the remaining marinade and cooked it covered for 9-10 mins.

Then checked, the chicken was done.

Let it cook on high flame till all the liquid had dried and a mild crust formed on the chicken pieces.

The chicken was super tasty, soft and tender.

Don't try this if you don't like the taste of vinegar. My family likes it.

Total time from opening the chicken packet till finished dish was was less than 45 mins.
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Old 9th July 2014, 11:51   #1355
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I request someone to share a recipe for panneer butter masala and shahi paneer if possible. Going to try my hand at cooking. P.S: Has anyone eaten the corn at barbecue nation? Its crisp on the outside and tender on the inside?
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Old 9th July 2014, 13:52   #1356
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I request someone to share a recipe for panneer butter masala and shahi paneer if possible. Going to try my hand at cooking. P.S: Has anyone eaten the corn at barbecue nation? Its crisp on the outside and tender on the inside?
Have tried Paneer Butter Masala, here is the website from which I have found it to be the best (so far): www.vegrecipesofindia.com

Just do a search on their website.
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Old 11th July 2014, 10:43   #1357
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Fresh Tuna fillets.
In a mixie I blended dill leaves, salt, 2 green chilies and some garlic.
Rubbed this over the tuna along with some lemon juice and lots of olive oil.
Let it sit for 30 mins.
In a hot ceramic pan, I put in the large fillet pieces Tuna.
Turned it around after 2 mins.
Covered and cooked for 5-6 mins.
Opened to find a lot of moisture around the fish. Cooked uncoved and started breaking the fillet pieces. This was important as my wife prefers everything well done.
Dish is ready.
Since I had bought a large fish, needed to to do it in two batches.
Had some of this for dinner.
The left over Tuna will be further processed to make into sandwich stuffing and some cutlets.
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Old 14th July 2014, 10:41   #1358
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I was out shopping with my daughter. The fish counter was crowded and there was no way I could wait for long.
I broke the queue and asked the guy to just give me these lovely Seer fishes without cleaning. Luckily no one objected as this took the guy less than a minute or two.

Came back home and got to work.

The advantage of this fish is the absence of scales. I use my trusty knives and a pair of scissors.

Ran the knife along the skin a couple of times to clean and remove the thin gritty layer.
Then cut of the head along the gills and opened the stomach very carefully. This way nothing from the
stomach leaked out and made it easier to clean the fish.
Stored the head and some stomach pieces for gravy.

Applied some ginger-garlic paste, red chilly powder, salt and turmeric on the rest of the fish.
Quickly fried two pieces for my kids.

This is the first time I worked with a fish this size.

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Old 22nd July 2014, 22:14   #1359
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Can we use Makki ka aata to make cornmeal muffins?

Found this very simple recipe and since I have some of this aata at home, thinking of giving it a try.
http://allrecipes.com/recipe/basic-corn-muffins/
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Old 23rd July 2014, 06:45   #1360
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Can we use Makki ka aata to make cornmeal muffins?
....
You can, but the texture will be different. Cornmeal is coarse ground whereas our makki ka aata is fine ground.
Do make sure the baking powder has not lost potency (due to long storage) else the result will be muffins without a rise!
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Old 23rd July 2014, 08:36   #1361
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I took a dish and filled it with enough Apple Vinegar to fully soak the chicken.
Added lots of freshly ground pepper and grated garlic. Some salt.
Let the chicken breasts soak in it for 20 mins.
...
What you did was your version of Adobo or Vinha d' Alhos

When I soak the chicken or pork, I do it for 2 days. Of course, you didn't have so much time.
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Old 23rd July 2014, 13:33   #1362
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Some very rich guys out there, Seer fish costs 900+ per Kg when I checked last week here in Bangalore!
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Old 23rd July 2014, 13:54   #1363
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Some very rich guys out there, Seer fish costs 900+ per Kg when I checked last week here in Bangalore!
Large seer fishes cost about 900 a kilo.
These have very little wastage as you are buying just the meat slices.

The seer fishes I bought weighed approximately 800 gms each.
They were priced at Rs 500 a kilo.

I paid something like 750 for these two fishes.

They were used in a 4 different meals.
* I fried the fish in 2 separate batches.
* The head and stomach pieces went into a curry.
* Then finally my wife made Fish Biryani.


Overall these two fishes lasted almost a full week.


Quote:
Originally Posted by rohanjf View Post
What you did was your version of Adobo or Vinha d' Alhos

When I soak the chicken or pork, I do it for 2 days. Of course, you didn't have so much time.
I did not know this. Thanks a lot for sharing.
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Old 23rd July 2014, 15:22   #1364
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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... I did not know this. ...
In plain English - Vindaloo. When I was a kid, a Bong relative's pronunciation of this used to conjure up an image of Bhindi Aloo in my mind. The original was Vinha d' Alhos in Portuguese: Vinha - wine (vinegar, really), for the acidity, and Alhos - garlic, for flavor.
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Old 23rd July 2014, 17:21   #1365
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

How to make thick curd, got the answer here and will try and see how it works.

Couple of queries from my end,
  1. How do one make soft chappathi's. The chappathi's we make used to be soft when immediately consumed, but when the same is packed for lunch, it becomes hard. We have tried all tips and tricks available in the net to no avail. As of now resorted to add more oil so it doesn't become hard.
  2. We are becoming health conscious so moving from Sunflower to Rice Bran oil and vice versa.
  • How is this Olive oil, I see tins and tins of olive oil's stored in supermarkets.
  • So which is good and for what all purposes we can use it.
  • Will it replace the sun flower/rice bran oil (daily cooking)?
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