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Old 25th July 2014, 22:10   #1381
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Question Re: Gunpowder?

Could any of you provide me with a recipe(right proportions) for good spicy gunpowder(parappu powder)? The few, tried from the net does NOT provide the same potency as you find say from 'Nandini' chains or even the one from 'Aachi' garlic rice powder.
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Old 28th July 2014, 10:22   #1382
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

I got some lovely Beef Tenderloin from Auchan (Somajiguda, Hyderabad).
Rubbed some vegetable oil, salt and pepper over it. Got a grill pan to smoking and fully seared the meat for about 3-5 mins. Took it off and let it cool for about 15 mins.
Ground pepper, garlic and dill leaves in a mixie.
Rubbed it over the meat.
Cooked in an OTG at 210 degrees.
I made a mistake with the temperature and hence had to cook longer than I intended. It turned out "well done". I don't have a meat thermometer.
Once I was satisfied with the cooking, removed the meat and wrapped it inside a aluminium foil for about 20 odd mins.

Recipes / Discussions on cooking from Team-BHP Master Chefs-img_20140727_182432607.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-img20140727wa0012.jpg
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Old 28th July 2014, 11:28   #1383
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by archat68 View Post
Guys please suggest some oat recipes for breakfast other than oat with milk (porridge).
Oat upma..if you want 100% oat.
Otherwise, we generally kend paratha dough with 30% oat and some boiled mixed dal. Or mix it with the stuffing for stuffed paratha.

Regards,
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Old 31st July 2014, 09:02   #1384
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by archat68 View Post
Guys please suggest some oat recipes for breakfast other than oat with milk (porridge).
My mom used to cook lot of regular breakfast stuff by just using oats instead of rice or wheat.

1. Oats Pongal - Replace the rice with oats. Prepare dal using moong dal and add other veggies and when the water starts to boil little add the required quantity of oats and cook. the preparation time is ard 20-30 mins.

2. Oats Dosa - Prepare normal dosa batter and add Soaked oats to it. Now continue to make the dosa as normal. Tastes good along with spicy chutney.

3. Oats and Curd - Soak oats and curd with little salt. And add little tadka (mustard/jeera in little heated oil, along with chillies, curry leaves).
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Old 4th August 2014, 11:32   #1385
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

I got some boneless chicken thighs. Rubbed some mustard oil, salt, red chilly powder and turmeric on them.
Let it sit for some 15 mins.

Got a thick non-stick pan to smoking hot. I mean actual smoking hot so you can see the vapors form on it.
Gently placed the chicken pieces on it. Taking care that I do not overload the pan and cause it to lose heat.
Then after a minute I turned the pieces and cooked it covered (on medium flame now) for about 10 mins. Opened the pan, flipped the chicken and covered for another 5-10 mins.

Uncovered and cooked on high flame till a mild crust formed.
This was the softest and juiciest chicken I have ever cooked.
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Old 5th August 2014, 21:39   #1386
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Need a recipe for broiling fish (say, mackerel) in OTG.
Will that recipe work for baking it too?

Thanks!
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Old 6th August 2014, 07:28   #1387
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Does anyone know where we can source good breadmakers in India? Physically in Bangalore or anywhere online? Search results show kenwood, but I am not sure of their post-sales support.

Anyone?

P
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Old 6th August 2014, 07:41   #1388
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by prajwalkashyap View Post
Does anyone know where we can source good breadmakers in India? Physically in Bangalore or anywhere online?
I picked this Severin breadmaker up at Amazon.in. Current price is 9k, but I got it in a sale at 7k a few months ago. Very satisfied with it

It comes with a recipe book that covers 9-10 types of bread. This is how the basic white bread loaf & slices looks:
Recipes / Discussions on cooking from Team-BHP Master Chefs-bread-loaf-slices.jpg

I've heard that Zojirushi breadmakers are highly rated, but at a price of 22k at Amazon, I passed on it.
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Old 6th August 2014, 14:24   #1389
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by arunphilip View Post
I picked this Severin breadmaker up at Amazon.in. Current price is 9k, but I got it in a sale at 7k a few months ago. Very satisfied with it

It comes with a recipe book that covers 9-10 types of bread. This is how the basic white bread loaf & slices looks:
Attachment 1271064

I've heard that Zojirushi breadmakers are highly rated, but at a price of 22k at Amazon, I passed on it.
Hey thanks for that! That bread looks good! Is that light crust setting? Its a heady feeling to get up in the morning with the smell of fresh bread baking away.

Zojirushi run on 120v and I am not sure how to get that running in India. I would be happy with Severin if I can get the bread looking as good as in the picture.

Cheers!

P
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Old 6th August 2014, 16:33   #1390
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by prajwalkashyap View Post
That bread looks good! Is that light crust setting?
Yes, I use the light crust setting. I tried the medium setting, but found it caused the crust (particularly at the bottom) to be quite thick - which I didn't prefer.

I've picked up imported yeast from Godrej Nature's Basket, and that works fine. I'd made one attempt with local yeast granules, but the bread didn't rise well and turned out heavy.

Time taken to make a loaf of bread is 3.5 hours. Its on the longer side, but it fully automates the kneading, rising phases. The cool thing is that it has a delayed start feature, which lets you load the ingredients at night, and set a delayed start such that it completes the programme by the time you wake up. Although you can leave the finished bread in the pan for some time, I'd advise timing it such that it finishes around the time you wake up, so you can unload the loaf and let it cool (since that's essential to complete the baking process).
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Old 6th August 2014, 18:43   #1391
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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... I've picked up imported yeast from Godrej Nature's Basket, and that works fine. I'd made one attempt with local yeast granules, but the bread didn't rise well and turned out heavy. ...
Local dried yeast?

GNB is frightfully expensive. If you are a regular user, go to any baker's supplies shop - GFA Sheshadripuram, IBCA Double Road, Sai Niket BVK Iyengar Road, etc. - and pick up either fresh baker's yeast (comes in a block, keep leftover block in airtight container in fridge, or freeze), or Gloripan / Mauripan instant yeast (comes in box of 25g sachets).
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Old 6th August 2014, 19:18   #1392
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by DerAlte View Post
GNB is frightfully expensive. If you are a regular user, go to any baker's supplies shop - GFA Sheshadripuram, IBCA Double Road, Sai Niket BVK Iyengar Road, etc. - and pick up either fresh baker's yeast (comes in a block, keep leftover block in airtight container in fridge, or freeze), or Gloripan / Mauripan instant yeast (comes in box of 25g sachets).
Thanks for that tip - the breadmaker needs yeast granules (and can't take fresh yeast I think), so I'll give Gloripan a shot the next time, I've heard good things about it.

FWIW, after buying it, I did a price check of the yeast I'd bought against the manufacturer's website, and found the markup was of the order of 20% or so, which I personally felt was reasonable. But in general, I agree that GNB does not target the VFM segment (to put it politely!).
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Old 6th August 2014, 19:38   #1393
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by arunphilip View Post
... yeast granules (and can't take fresh yeast I think) ...
Check the manual. I don't think they prohibit fresh yeast. Rise rates are the same for both, except that texture is better with fresh yeast, and it is cheaper. Gloripan (China-made) is the best active ones, and even Mauripan (SriLankan) is not bad.
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Old 7th August 2014, 00:45   #1394
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

This is something I tried last Sunday and really turned out well.
It is a cutlet made of Sweet Potato & Pumpkin.

Boil the sweet potatoes and mash them add salt.Cut the pumpkin pieces and grind it properly till we have a nice consistent paste.
Cut some tomatoes and cook them in a pan add spice, chilli and if available some salsa.The intent is to make these tomato pieces really spicy.
Cook the pumpkin pure is tamarind sauce and add a little jagery to get that tingy sweetish taste.
Take the mashed sweet potato add some cooked pumpkin mix well , stuff this mixture with the spicy tomatoes and dust this nicely in bread crumbs.Gently fry on a pan.
Dress the dish with onions fried in chili & soya sauce and salted capsicum.
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Old 7th August 2014, 10:06   #1395
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Can anyone help me out in providing me a easy and simple recipe to cook chicken, which would be healthy and delicious. I am replacing my protein powder intake and replacing it with 350 grams of chicken every night post my workout. Would love to hear from a master chef here who does the same.
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