[RocketRaccoon]

Though I do not cook as much as I would like, I do consider myself a good 'breakfast and brunch cook'. Can cook eggs in any matter - scrambled, fried, omelettes, egg curry. Marinara sauce pasta, sausages and cold cuts, boneless chicken breasts along with tea cold coffee etc. Basically, enough to survive. Thank you mom (and YouTube)

[DerAlte]

My sister sent me the Kashmiri masala boxes - she got it from Srinagar. Haven't tried it yet. The smaller dia box is the 200g pack.



Hopefully I will get the disc version in December. Apparently they are a cheaper version of this Vaer masala.

[khoj]

Isn't the bigger box the disc version. 'Tikki' literally translated means 'disc'

[DerAlte]

Originally Posted by khoj

Isn't the bigger box the disc version. 'Tikki' literally translated means 'disc'

Misnomer, really, to call it 'Tikki'. It is actually a very thick paste like one gets if dry and wet ingredients are pounded in a stone mortar & pestle, but paste it is.

Killer is the "Seven spices" mentioned in ingredients - no clue as to what those 7 spices are! Heavenly aroma, though. I tried a vegetable dish with bottle gourd, potatoes and moong dal 'mangodi'. Fried chopped onions and tomatoes, added a teaspoon of the paste, fried till oil separated, and finally the vegetables and mangodis.

[naveenroy]

So I got a jar of SVT Asafoetida from Metro when I last went there. I am used to the usual powdered Asafoetida - was it LVG? in that small white plastic bottles. I tried this SVT stuff (it is in paste form) when I made some sambhar. Took very little - but still it was over-powering!

I think this bottle will last me a lifetime!

[smsrini]

Anyone wanting authentic Andhra Pickles, spice mixes, podis, papads etc., can reach out to Mukund Jandhyala : jandhyalapickles@gmail.com.

Their pricelist is attached. They will courier to Bangalore for a minimum order quantity of INR 1000.

I can vouch for the authenticity of their taste. Most authentic "almost like mom's" taste.

jandhyala pickles (1)123 (1) (1).docx

[vinukm]

Originally Posted by naveenroy

So I got a jar of SVT Asafoetida from Metro when I last went there. I am used to the usual powdered Asafoetida - was it LVG? in that small white plastic bottles. I tried this SVT stuff (it is in paste form) when I made some sambhar. Took very little - but still it was over-powering!

I think this bottle will last me a lifetime!

You even get them in 1/2 , 1 and 2 KG Box. Remember my uncle buying it for his son in US. They deliver it to home in Bangalore .

[Pallavi]

Originally Posted by smsrini

Anyone wanting authentic Andhra Pickles, spice mixes, podis, papads etc., can reach out to Mukund Jandhyala : jandhyalapickles@gmail.com.

Is the minimum order 1kg or can we order a mix of different stuff amounting to 1k plus?

Any idea where we can get Ulavacharu in Bangalore? Been searching for it

[smsrini]

Originally Posted by Pallavi

Is the minimum order 1kg or can we order a mix of different stuff amounting to 1k plus?

Any idea where we can get Ulavacharu in Bangalore? Been searching for it

You can order small quantities - 250gms for eg. However to courier he needs a minimum bill of INR1000/-

You can order a mix of different items..

regards

[Blue_V]

Can somebody tell me where I can buy Mutton/Chicken stock in Bangalore? Knorr sells it in solid cubes but not in India unfortunately.

Knorr Chicken Stock

[nareshov]

Thom's bakery stocks beef stock. I think I saw chicken stock there too.

https://www.google.co.in/maps/place/...335452c8?hl=en

[Blue_V]

Originally Posted by nareshov

Thom's bakery stocks beef stock. I think I saw chicken stock there too.

https://www.google.co.in/maps/place/...335452c8?hl=en

Thanks. I know Thom's Bakery. Hopefully will get my hands on chicken stock.

[pramodkumar]

since beef is in hot topics, let me share my recipe of pepper beef. It can be used as a snack or as a side dish for rice or chapathi

1.1 KG beef, cut into small pieces
2.Shallot about 100 Gms(50 Gms crushed and rest chopped into small slices)
3.3-4 Green chillies
4.Ginger 1 piece(chopped fine)
5.turmeric powder (1 tea spoon)
6.coriander powder(1 TBSP)
7.Chilly Powder (1 TBSP)
8.Garam Masala (1 tea spoon)
9.Curry Leaves 10-15
10.Salt(Per taste)
11.Coriander leaves
12.pepper powder freshly ground (1 TBSP)
13. Coconut oil(2-3 TBSP)
14. Coconut diced into small pieces
15. Mustard seeds
16. Cumin Seeds

Steps
Was the beef well and drain all the water,

Mix ingredients 1-10(ingredient 2 crushed) in a bowl well, and then immediately transfer to a pressure cooker and cook for 10 minutes

Note: do not add any water, the beef will leave water

Take a pan after the beef is pressure cooked for 10 minutes and heat coconut oil (low flame only)and put the mustard seeds and let them crackle, add cumin seeds and after 15-20 seconds add the sliced Shallot and let it get a golden brown hue(very slight)

Add the beef after removing pressure from the cooker manually, cook on low flame and let all the water evaporate, sauté occasionally. when only 5% of water remains put the diced coconut and add Pepper powder(you can add more if you like it to be spicy)

Once taken out of the flame, add finely chopped green ginger.

Serve with a main course of your choice. Some people like to add a bit of lime, it will taste good , You can safely add a bit of chat masala if you really into tangy stuff

Enjoy your meal !

Pramod

[naveenroy]

Originally Posted by pramodkumar

since beef is in hot topics, let me share my recipe of pepper beef. It can be used as a snack or as a side dish for rice or chapathi

Thanks much! Me love beef and try making different styles. Guess I've posted up a similar recipe a few pages back I guess.

[mvadg]

I've been racking my brains to find a solution to boiling milk without spilling (even when I'm watching it, it chooses the exact moment I am distracted to spill )

This one works really well and I thought I'd share information on this simple device invented by Vincent Hartley in 1938.

I just took a lid with a depression and bent it a bit at one edge to create an escape route for the steam. You have to put it at the bottom of the vessel. Test it out first. My lid was about 4.5 inches (dia.) and the vessel itself was about 6 inches (dia).


You can read all about it here:

https://en.wikipedia.org/wiki/Milk_watcher