[carboy]

Originally Posted by bblost

https://www.amazon.in/dp/B07VQGVL68/...S043NT65KA0KVQ

I use a similar product since the past few years. It's very good.

Would it be able to handle the occasional liquid etc spilling on it?

[archat68]

Originally Posted by bblost

https://www.amazon.in/dp/B07VQGVL68/...S043NT65KA0KVQ

I use a similar product since the past few years. It's very good.

I know it's accurate because once in a while I put an entire packet of flour and it will say what was printed in the packet.

+1
I have two of these. One about 4 years old which is at Kolkata and still going strong. Another recently bought at Delhi.
Although looks same, the recent one seems to be just a bit inferior in quality.

[bblost]

Originally Posted by carboy

Would it be able to handle the occasional liquid etc spilling on it?

Occasional splashes have happened and its still going strong. As long as you don't immerse it in water, it should be fine.

[crashnburn_in]

How many folks here are using an INSTANT POT or similar for "Hands Free" cooking?

I got one from a brand in SE Asia as IP had not launched this side of the world at the time.

Shut it, forget it.

[Aroy]

Originally Posted by carboy

Guys, I am looking for a small weighing scale to weight some cooking ingredients - something which could measure up to 200 odd gms would be fine. Amazon has this identically scale sold by around 100 sellers - Attachment 2193967. It costs around 150 - 500 Rs depending on the seller (for the identical one)

I have purchased this a couple of times, but it doesn't seem to be of good quality, the buttons get loose soon. Also it can't seem to handle moisture well.

Anyone know of a decent quality scale - 200 gm is the highest weight I would be measuring. "Tare" would be great but not a must.

Even I have one, and use it to measure small quantities of spices (.5g - 30g) while making Biryani. It is still going strong after a couple years of use.

Regarding price, get the lowest price one, as I suspect they are all from the same OEM.

For measuring more than 100g I have one that has a range of 1g to 10kg.

Funny thing is that they are all Chinese products just rebranded for different resellers. The quality is good and depends on your luck. It may last ages or it may conk off in a few days. Given the price (at least 5 times lower than a western manufactured one), I would just buy another one if it goes bad.

[crashnburn_in]

Originally Posted by IamNikhil

Any BHP-ian from Gujarat here can share the recipe for Surti Ghotala that can be made at home? It's basically an Egg Dish famous for it's origins in Surat, Gujarat. Lip-smackingly delicious to say the least. Tried making it based on some Youtube videos but still doesn't taste as well as the one I've had during visits to Surat.
P.s. Candid confession that I'm a terrible cook, but like to rustle up randomly on weekends.

Okay! I've been introduced to Surti LOCHA :P and its varieties, but given the VEG nature of our family I had not heard of a LOCHA has a cousin called GHOTALA! :P ha ha!

[WindRide]

Any recommendations for top quality basmati rice, easily available online? would like to try my hand at hyderabadi dum biriyani and pulao etc.

[Aroy]

Originally Posted by WindRide

Any recommendations for top quality basmati rice, easily available online? would like to try my hand at hyderabadi dum biriyani and pulao etc.

Ideally Biryani rice should be extra long and slender.

I use Daawat brand. They have four premium categories
1. Biryani
2. Traditional
3. Super
4. Pulav

The difference is in the combination of
. Length after cooking
. Aroma
. Slenderness
. Flavour

Traditional Basmati has the best Aroma and flavour, but it is overkill for Biryani that has its own aroma.

Biryani Basmati has extra long length.

Pulav and Super Basmati have less length but better flavoury. Excellent for Pulavs and other rice dishes.

As we make Hyderabadi Biryani regularly, I have tried all of them all. For parties (30+) it is Biryani Basmati, but for small gatherings (10-15 persons) Pulav Basmati is good enough (we use it as a daily rice). I get Pulav Basmati from Grofers at 96/kg (they run schemes most of the time). In contrast Biryani Basmati is upwards of 160 there and 200+ outside.

Other manufacturers have also super premium rice for Biryani.

NOTE
Please visit DAAWAT site to find the difference betweentheir premium varieties.
https://www.daawat.com/explore-our-r...t-basmati-rice

[amvj]

Are there any Indian equivalent for Arborio type rice (starch rich Italian rice) for making risotto ?

[Moto_Bear]

Originally Posted by amvj

Are there any Indian equivalent for Arborio type rice (starch rich Italian rice) for making risotto ?

Attachment 2200567

Although you would hear people cooking risotto with basmati rice, and there would be recipes on the internet for the same, but I would just say that for someone who really wants to truly experience the cuisine, just go for the authentic stuff. I have experimented a lot with Italian and French cuisine, and nothing beats the authentic stuff(and yes, I've made risotto with basmati rice). It's like putting bacon in a pasta will suffice and you will find it to be tasty as well but once you get your hands on some guanciale, you won't be going back to bacon or pancetta(pancetta is much more easier to find). The same applies to cheese also.

Although, if you ask me, the best type of rice to go for would be carnaroli rice if you can get your hands on it. Believe me when I say it makes the creamiest risotto you would ever eat and it's much more easier to cook with it. It's expensive(the last pack I got cost me around 1800 for half a kilo) but to me the taste is worth the expense. You can go for Arborio also, but anything lower than Arborio in terms of starch content, I would not suggest.

Fun Fact: For the foodies who love to travel, next time you're in Jammu and Kashmir, try our local cheese called 'Kaladi' often served with a kulcha. The best ones come from a District called Udhampur.

[rajivr1612]

Guys, is there a way to get Mumbai ladi pav in Chennai? I am a pav bhaji freak and make decent one at home, but the local buns and pavs doesn't do justice. Please help.

[ksmrsm]

Originally Posted by rajivr1612

Guys, is there a way to get Mumbai ladi pav in Chennai? I am a pav bhaji freak and make decent one at home, but the local buns and pavs doesn't do justice. Please help.

Try the Pav from Nilgiris.

[condor]

Question regarding Raw Bananas - mostly likely answerable by our Malayali friends here

Can we process raw banana at home for longer storage ? Say - by grating and drying this in the sun ?

[Vinod_nair]

My wife baked Shepherd's pie, after a long time.

[Aroy]

Originally Posted by condor

Question regarding Raw Bananas - mostly likely answerable by our Malayali friends here

Can we process raw banana at home for longer storage ? Say - by grating and drying this in the sun ?

Yes. There are dried chips available commercially, so must be possible at home.

For potatoes we soak in salt water before drying, so bana chips may be similarly treated.