[rsjaurr]

I have begin to dislike one of my (and my son) favorite dish, tandoori chicken which I order from local restaurant. So last week I tried to make it my way using charcoal on grills but the end result was not good.

So I have decided to buy a OTG with a budget of around 5-6K but I am confused between two models of Morphy Richards. One is 26 RC-SS and other is 24 RSS. This OTG will also be used for other usual OTG stuff.

Apart from capacity what else is different in these two models?

[Anupam]

Originally Posted by rsjaurr

I have begin to dislike one of my (and my son) favorite dish, tandoori chicken which I order from local restaurant. So last week I tried to make it my way using charcoal on grills but the end result was not good.

So I have decided to buy a OTG with a budget of around 5-6K but I am confused between two models of Morphy Richards. One is 26 RC-SS and other is 24 RSS. This OTG will also be used for other usual OTG stuff.

Apart from capacity what else is different in these two models?

Experts to comment, but I think smaller size OTG may give you better results, I missed on this fact and ended up buying a large OTG, I don't find the results very great and moreover it takes longer to cook

OT - is there a thread here on bread making at home, I am considering to buy kenwood bread maker, need some first hand experience, and also how to source ingredients


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[anupmathur]

Originally Posted by rsjaurr

....
So I have decided to buy a OTG ....

I think your purpose will be better served with the low profile 'electric tandoors' like these:
http://www.smartmartretail.com/Produ...s.aspx?id=MzU1

http://www.homeshop18.com/home-pro-e...8540/cid:3612/

[DerAlte]

Originally Posted by ksmrsm

... Will the addition of the dhal not change the color of the dosai.

No, it doesn't - too little even to give a yellowish tinge. Soaked Chana Dal has a light cream color when ground with water.

[rsjaurr]

Originally Posted by anupmathur

I think your purpose will be better served with the low profile 'electric tandoors' like these:
http://www.smartmartretail.com/Produ...s.aspx?id=MzU1

http://www.homeshop18.com/home-pro-e...8540/cid:3612/

I was suggested by expert tbhp members to stay away from these types of tandoors.

[DerAlte]

Originally Posted by rsjaurr

... stay away from these types of tandoors.

Correct. These are terrible products with quality much worse than the branded OTGs. There only advantage is cheap price, which is due to the fact that they are much smaller than the smallest OTGs on the market. All these so called 'tandoors' have an interior volume of less than 10L, and you will never be able to put in a whole chicken or even a whole fish or vegetables.

Granted that the smaller volume allows for a lower electrical rating, but the closeness of the heating elements to the food means external charring without the insides being cooked. Also, the thermostats used in these boxes are usually out by 30C or more, i.e. if you set 180C, it will actually be 150C or 210C.

[rsjaurr]

Originally Posted by DerAlte

Correct. These are terrible products with quality much worse than the branded OTGs. There only advantage is cheap price, which is due to the fact that they are much smaller than the smallest OTGs on the market. All these so called 'tandoors' have an interior volume of less than 10L, and you will never be able to put in a whole chicken or even a whole fish or vegetables..............

Yeah I remember you told me this last year.
Any idea what could be the difference between these two OTG models? The only different spec with 26RC-SS is barbecue tray cum wire grill. This may mean that it has barbecue tray/grill to barbecue food but all OTG do have grill to place the food.

[anupmathur]

Originally Posted by DerAlte

Correct. These are terrible products with quality much worse than the branded OTGs. .....

I would disagree here. A two years manufacturer's guarantee does not point to a 'terrible' product!
I have had tandoori made in such ovens and the results are nothing short of excellent, compared to the best that I can ever manage in my conventional oven!

Tandoori chicken in particular turns out superb! A small 'desi' chicken (600 gms or so) can go in whole, else it needs to be cut up.
Many of these electric tandoors come without a thermostat; you regulate the cooking by partially taking out the tray or turning the elements off for a while.
These ovens reach much higher temperatures than any OTG can. Perfect for searing and sealing in the juices, after which the cooking can be done at a slower pace.
Once you have tried tandoori chicken made in such an oven you'll want to get one for yourself; I mean the oven, not the chicken!

[DerAlte]

Originally Posted by rsjaurr

... The only different spec with 26RC-SS is barbecue tray cum wire grill. This may mean that it has barbecue tray/grill to barbecue food but all OTG do have grill to place the food.

That is "ullu banawing" language. Yes, there has to be a trivet / tray to keep food on - in any oven. The only difference between the 26RC-SS (26 liters) and the 'tandoors' in the links is just the internal volume. And bad materials. In the 26RC-SS everything except the heating elements is made of Stainless Steel, the 'tandoors' have mild steel components, and a chrome plated grill.

[bblost]

A very simple cake.

Take a glass cup with approximately 200 ml capacity. This is going to be your standard measure.

1. Take around 50%-70% of sugar in that cup and grind it in a mixie.
2. Take 1.25 times of whole wheat flour.
3. 1 tsp of baking powder. Tip: test baking powder by putting a pinch of it on your tongue. If it does not sizzle..its old.

Mix these three dry ingredients. Its best if your sieve the flour and baking powder to ensure a uniform mix.

1. Beat three eggs.
2. Add sunflower oil. Approx 60% of the standard cup.
3. Add 3 drops of vanilla essence.
4. Whisk it really well.
5. Start adding the dry powders and keep whisking.
6. May need to add some water to get the consistency. Its should be like a nice custard.

Preheat oven.
Put your batter in a oiled baking dish. Bake for 30-40 mins at 160-180.

[thoma]

I've been trying to bake a simple coffee cake for a couple of times and both turned out less fluffy! The cake is not rising up as desired, there is still scope for improvement but I do not know how; what could be the reasons? My mom used to make super fluffy cakes in the old conventional oven, but she has not tried one yet with the microwave.

[bblost]

Originally Posted by thoma

I've been trying to bake a simple coffee cake for a couple of times and both turned out less fluffy! The cake is not rising up as desired, there is still scope for improvement but I do not know how; what could be the reasons? My mom used to make super fluffy cakes in the old conventional oven, but she has not tried one yet with the microwave.

1. Buy fresh baking powder. Check manufacturing date.
2. Sometimes if you beat the eggs too much...they go flat. Try and get this right.
3. Pray.

[pratyush6]

Originally Posted by DerAlte

Go to your neighbourhood butcher / mutton shop, and ask for Meke Mamsa (maykay, not meek; sheep is kuri). He will either have it, or will get for you. Possibly you never asked, or they didn't understand you. You can also check with Auchan - they usually sell goat meat.


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Originally Posted by pratyush6

Thanks for that.

Neighborhood shop only sells sheep. Will check at Auchan.

What about Johnson market?

Self Quote and a confirmation:

To get Goat Meat I have done two things:

1. Johnson Market and be specific about a Goat
2. Also available at Hypercity (has Goat Mutton written on its label)

[thoma]

Originally Posted by bblost

1. Buy fresh baking powder. Check manufacturing date.
2. Sometimes if you beat the eggs too much...they go flat. Try and get this right.
3. Pray.

* Baking powder was fresh.
* I did a thorough beating of everything. Will correct this.
* LOL. Apart, there should be something that goes wrong.

I used milk instead of water, butter instead of oil and maida flour instead of whole wheat flour. You used only 1 tsp baking powder! That was enough? And almost 1:2 ratio of sugar to flour, did it turn out very sweet?

[DerAlte]

Originally Posted by thoma

* Baking powder was fresh.
* I did a thorough beating of everything. Will correct this.
* LOL. Apart, there should be something that goes wrong. ...

2 possible reasons for failure:
- Your oven was not hot enough (temp control knob error, or not preheated for long enough, or door open for too long) or microwaves not heating the batter fast enough
- You had left the batter around for too long before putting into oven

Baking powder (a mix of soda bicarb and citric acid) starts releasing CO2 as soon as it hits water. Substituting water with milk is not such a good idea, as the fat molecules in milk will insulate some of the baking powder particles, reducing the reaction. Also, some of the citric acid will be neutralized with milk (calcium compounds). The longer one leaves the batter before baking, more the gas that escapes. And it is the CO2 that makes the cakes rise and become fluffy - same as the action of yeast eating sugars in flour in making bread.

If the oven temperature is too less, the top surface of the batter doesn't cook fast enough to make the top of the cake seal preventing the CO2 from escaping. If the surface sealing happens fast, the cake rises.

If liquid is less in the cake, the top surface cracks and CO2 escapes - and cake ultimately collapses after rising.