[Captain Slow]

SILVERWOOD
thank you!

The chicken came out really well! I think I added a little too much pepper. I don't like black pepper very much.


Oh and what I made doesn't look that good in the picture. Not as good as yours

[DerAlte]

Raw papaya is good when one doesn't have time, especially while making seekh or kababs (on a griddle). The disadvantage is that a lot of fibres get broken down rendering the meat a slight pasty consistency. I like to use raw papaya only with free-ranging chicken if I am making tandoori (broilers don't hold a light to desi kukkad for making tandoori). A better tenderizer is apple juice. Vinegar sometimes has the opposite effect, making the meat (or chicken) fibrous - the mistake most restaurants make.

However, slow cooking the way @bblost did it is much more preferable. @bblost, you should try 'dum' sometime - just use a bit of dough to seal off the edges of the lid to prevent loss of moisture. Bring the dish to a boil, put the cover and seal, and the simmer gently for the duration of the cooking. You will know the dish is cooked when the aroma leaks out after the dough dries out and cracks.

[Googleman]

Originally Posted by DerAlte

Err... did you fry the cauliflower and the batter separately? From the last pic it looks like that! One is supposed to dip the cauliflower florets in the batter (batter mix prepared with some water) and then deep fry them till crisp and light brown. The batter fried florets should look like pakoras. To ensure batter does not fall off the florets while frying, toss the florets in some of the dry batter mix to evenly coat them before putting them in the batter.

Then one prepares the glazing - fry the onions (chopped, not sliced), chopped garlic and green chillies, and add the liquid in the sachet. When it comes to boil, drop in the fired cauliflower florets and toss the whole thing to evenly cover the florets. Don't stir too much or keep it long in the liquid - that will make the whole thing soggy and pulpy. Sprinkle some chopped coriander in the end.
.

Yes true. I added the gobi to the batter mix after frying the Gobi. I thought I should cook the gobi a bit for better taste

I think the batter did not stick to the Gobi because I friend Gobi before mixing it??

[SILVERWOOD]

Originally Posted by Captain Slow

SILVERWOOD
thank you!

The chicken came out really well! I think I added a little too much pepper. I don't like black pepper very much.


Oh and what I made doesn't look that good in the picture. Not as good as yours

You are welcome.

The result looks yummy.

Try this recipe as well.This is my favourite.

Achari Chicken.

Ingredients

* 1 kilogram of Chicken (cut into pieces)
* 3 large Tomatoes (finely sliced)
* 4 medium Onions (peeled & finely sliced)
* 4 Green Chillies (Hari Mirch) depending on taste preference.)
* 1 tsp. Fennel Seeds (Sounf)
* 1 tsp. Mustard Seeds (Rai)
* 1 tsp. Cumin Seeds (Sufaid Zeera)
* 1 tsp. Nigella Seeds (Kalonji)
* Red Chilli Powder (Pisi Lal Mirch) (to taste)
* Salt (to taste)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* 1 tbsp. Ginger Paste (Pisi Adrak)
* 1 tbsp. Garlic Paste (Pisa Lehsan)
* 250 grams of Plain Yogurt
* Lemon Juice (of 1 large lemon)
* 2 tbsp. of Cooking Oil

Methodology

1. Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft.

2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chili powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.

3. Separately, put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan.( do not over roast and do not use oil.) Roast these seeds until the cumin turns brown.

4. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.

5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.

[deky]

I was hoping that a friend of mine would courier me some Haleem this Ramadan. But unfortunately the only shop that couriers Haleem from HYD does it only to the metros.

So I decided to make some of my own after searching the net and after mixing a few recepie's. It turned out to be excellent actually.

I think I need to start a Haleem shop in Jaipur now

[Googleman]

Originally Posted by deky

I was hoping that a friend of mine would courier me some Haleem this Ramadan. But unfortunately the only shop that couriers Haleem from HYD does it only to the metros.

So I decided to make some of my own after searching the net and after mixing a few recepie's. It turned out to be excellent actually.

I think I need to start a Haleem shop in Jaipur now

Are Haleem and Soup the same thing? I actually never heard or tasted Haleem. Please share the recipe (if it can be cooked by Mutton or Chicken), would love to try it.

Also, Can anyone share a Spicy Crab Recipe? I got crab Yesterday and planning to prepare after I go home from work.

[DerAlte]

Originally Posted by Googleman

... I thought I should cook the gobi a bit for better taste

I think the batter did not stick to the Gobi because I friend Gobi before mixing it??

No water-based batter will stick to anything which is already covered with oil, baba!

If you want it cooked a bit, you should blanch or par-boil it. Boil some water, add some salt to the water and take it off heat, put the florets in it the hot salted water, cover and let stay for 5 min. Drain and quickly cool it will cold water (retains the crunch without the raw taste). Dry by spreading out on a cloth or paper. Now sprinkle some flour on it before dipping in the batter.

[deky]

Originally Posted by Googleman

Are Haleem and Soup the same thing? I actually never heard or tasted Haleem. Please share the recipe (if it can be cooked by Mutton or Chicken), would love to try it.

Haleem and soup are two totally different things. Haleem is a full meal in itself and is very rich due to the amount of ghee that goes in it. Its usually made in the Holy month of Ramadan.

This is how I made the Haleem

Ingredients.

Serving 2-3 Pax

1. Mutton mince - 500gms
2. broken wheat (dahlia)- 200 gms
3. Dal's (mix of Channa, moong, masoor and urad) - total 1 cup
4. Ghee - 1 cup
5. salt - to taste
6. red chilli powder - 2 tbsp
7. garam masala pdr - 1 1/2 tbsp
8. Dhania pdr - 11/2 tbsp
9. haldi - 1 tbsp
10. cinamon sticks - 2
11. bayleaf - 2
12. onions medium - 4 numbers - thinly sliced
13. mint leaves - 1/2 bunch- chopped
14. fresh corriander - 1/2 bunch - chopped
15, green chilli - 1 - finally chopped
16. lemon - 1 no - sliced for garnish.
17. Ginger/garlic paste - 1 tbsp each
18. fresh ginger - sliced for garnish

Preperation.

1. soak and boil the dals till they get soft. Puree it in a blender.

2. Soak the broken wheat for atleast 2 hrs and then cook in a pressure cooker (one whistle is enough). Then add salt and a pinch of soda and let it cook on slow flame for 10 mnts till it becomes sticky.

3. In a big Kadhai add some ghee and add all the onions and cook till golden brown. Remove some onions for garnish. Add the ginger garlic paste, haldi, red chilli pdr, garam masala pdr, salt, bayleaf, cinammon and salt.

4. To this masala add more ghee and then add the minced meat and keep stirring it till the meat gets cooked. You could also add some water to make sure that the meat doesnt stick in the bottom of the utensil.

5. slowly Add the cooked wheat mixture to this and cook more.

6. Once this mixture is cooked let it cool a bit and then grind it in a blender till it blends in together. You might have to add in more water if the mixture is thick.

7. Now put it back on the Kadhai and add the blended dal mixture to it.

8. Let it cook on the kadhai on slow heat till all blends in together and the water evaporates leaving a thick sticky mixture behind. Keep stirring it

9. check for salt and add more if required. Your Haleem is ready.

GARNISH

Before serving the dish

1. Heat more ghee and add the onions, sliced ginger, mint leaves and green chillies for the Tadka.

2. Spread this on the Haleem and sprinkle chopped coriander and arrange the sliced lemon and serve.

Regards
Dhiraj

[sumannandy]

I was wondering if we could have a 100% microwave recipe for chicken. My microwave has grill and microwave, no convection.

I tried the recipes or auto-cook, but except for Panang curry, nothing turned out to be great. I am looking for something simple and quick so that I could use it frequently.

I would particularly like to try grilled chicken (drumsticks) or curry. Thanks in advance.

[rohan_iitr]

Originally Posted by Googleman

Yes true. I added the gobi to the batter mix after frying the Gobi. I thought I should cook the gobi a bit for better taste

I think the batter did not stick to the Gobi because I friend Gobi before mixing it??

You are supposed to boil (not fry) the Gobi. Then dip the boiled Gobi in the batter and then deep fry it (like pakora).

Please refer to the recipe I have posted a few pages back, I have mentioned all the steps clearly.

Don't loose heart, try again and let us know the result.

Rohan

[Blue_V]

Anyone is able to get the KFC chicken style crispy coating? I have tried with corflour, rice flour. It just doesnt come out right.

Any suggestions?

[Wolfheart]

Originally Posted by Blue_V

Anyone is able to get the KFC chicken style crispy coating? I have tried with corflour, rice flour. It just doesnt come out right.

Any suggestions?

Try rolling the chicken in breadcrumbs and then a quick dip in some egg before frying. It's not like KFC but delicious and crispy!

[quadra]

Tried veg pulao last weekend. Quick, easy & filling.

Ingredients
2 bowls rice
1 bowl peas / mix vegetable (i use frozen peas)
2 potato
2 onions
2 tomato
2 green chillies
Salt as per taste
Half tbsp turmeric powder
1 tbsp ginger paste
1 tbsp garlic paste
Few pieces of black pepper (not grounded ones)
1 Kari patta

Method:
1. Wash the rice in a seperate utensil. I wash it atleast 3 times with normal tap water (with zeroB attached). Keep it seperate
2. Wash Frozen peas / veggies in normal tap water. Purpose is to bring them to room temp. Keep this seperate.
3. Chop onions, tomato, chillies, potato.
4. Heat 2/3tbsp of oil in a pressure cooker (i use 5ltr)
5. Golden brown the onions. Add tomato + green chilli.
6. Add potato, peas, ginger, garlic, black pepper, kari patta, salt, haldi, red chilli & stir on low flame for few mins.
7. Add rice & stir
8. Add water. The water level should be slightly above the ingredients.
9. I allow 5-6 whistels depending on the amount of water.
10. Turn off the flame. Wait for 5mins before opening the cooker.

Serving:
Serves 2
Put 1tsb ghee over the rice. It will add to the taste.
Serve along with pickle, curd, papad.

Time:
To prepare the ingredients - 10mins max
To cook - 10mins
To clean the kitchen after the ritual - 10 mins
The look on your wifes / gf / mom's face during tasting ceremony - priceless

[Fantasy]

Originally Posted by Blue_V

Anyone is able to get the KFC chicken style crispy coating? I have tried with corflour, rice flour. It just doesnt come out right.

Any suggestions?

kfc's recipe is a heavily guarded one. not one that is shared or should i say confirmed to be exact although several have tried and probably come close. it can't be all that hard to figure out, there are only so many ingredients in the world..... give this one a try. i've tried it and it turned out well for me. cheers.


Ingredients

• 1 broiler/fryer chicken, cut into 8 pieces
• 2 cups low fat buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Flour, for dredging
• Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

[DerAlte]

Originally Posted by Blue_V

Anyone is able to get the KFC chicken style crispy coating? ...

1. Crush some plain cornflakes coarsely (about 2-3mm bits), and season with some chilly / pepper powder and bit of salt
2. Dust the chicken pieces with some plain flour (maida) - best done by putting the pieces in a plastic bag, putting in the flour and giving the bag a vigorous shake
3. Beat a couple of eggs with a pinch of salt (will prevent foaming)
4. Coat each piece with egg, take out and roll it in the crushed cornflakes and deep fry

Edit: Sorry, I had forgotten to write about the marination, but @Fantasy has done that already :-)