Recipes / Discussions on cooking from Team-BHP Master Chefs

Aroy · 6th November 2015, 15:41

Kachi Gost ki Biryani. Marinated the meat for three days.

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DUM

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Done

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Served

Steps involved
. Marinate Mutton, and keep it in a plastic bag in refrigerator.
. Fry onions
. Cook rice to 50% with spices
. Mix 1/3 fried onions and their oil with mutton in a large pot. The mutton should not be more than two pieces thick - use a wide vessel
. Layer rice. Each layer has rice, herbs and fried onion
. After last layer, I use 3, pour a TBS of Kewra essence
. Seal the lid with Atta
. Put the vessel on low gas. Use a Tawa to dissipate the heat evenly.
. Put a heavy weight on the lid to prevent steam from escaping

Wait at least 2 1/2 hours. Let the Biryani rest for 15 minutes after switching the gas off. Then open the lid carefully, scrape the atta off the rim, mix well and serve.

DerAlte · 9th November 2015, 14:49

Quote:

Originally Posted by Aroy

Kachi Gost ki Biryani. Marinated the meat for three days. ...

MUST try this next - sounds awesome!

A-ha! 'Sheel noda' still in use?

Aroy · 10th November 2015, 12:02

Quote:

Originally Posted by DerAlte

MUST try this next - sounds awesome!

A-ha! 'Sheel noda' still in use?

Yes that is an essential item of Indian Kitchen. Mixies and food processors come nowhere near it when it comes to grinding small batches of masala.

DCEite · 10th November 2015, 12:56

Recently i bought freezed IFB "Basa" fish chunks packet.

I really dont have much experience in cooking Basa Fish.

Can i cook fried Basa fish with this simple receipie:

1) Bring basa fish to room temperature after taking out from freezer
2) Marinate with Lemon juice, Salt, Red chilli and Haldi and keep it refrigerated (not freezed) for another 3-4 hours.
3) At the time of cooking, rub some Semolina (Suji) to the fish and pan fry in Mustard oil for 8-10 mins both sides.

Does this recipie sound Ok, to be had with plain rice or as a snack?

anupmathur · 10th November 2015, 13:06

Quote:

Originally Posted by DCEite

Recently i bought freezed IFB "Basa" fish chunks packet.

....

IFB sells frozen Basa fillets. An interesting thing to know is that you will get no more than 750 gms of actual fish from the 1 kg pack after you have thawed the fillets. The rest is water very cleverly packed with the fillets. Cheating of the highest order.

And since these fillets are rather thin I'd say frying about four minutes per side should do it. 8 to 10 minutes sounds like too much.

createrkid · 21st November 2015, 19:37

Does anybody know where to find sherbet powder in bangalore? I've tried looking everywhere for it but to no avail!

carboy · 10th January 2016, 16:42

What kind of beans are used in the Misal made on the streets in Bombay?

carboy · 11th January 2016, 11:05

Has anyone tried making flavoured yogurt at home? Like the ones sold by Amul, Danon, Nestle etc? Can you share the recipe? I tried some basic methods but the taste wasn't similar. The one from the store tastes like desert/pudding etc with no yogurt taste which is what I am looking for. The one made at home has a more yogurty taste with a little flavour.

Aroy · 12th January 2016, 11:42

Vegetable stock. This is my basic soup stock, made from vegetables and vegetable peels

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Peels

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Cabbage and pumpkin

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Ginger, tomato sides and cauliflower stalk

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Dal, salt and pepper

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Pea shell

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Boil pea shells

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Boil rest of the vegetables separately

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Pea shells after extracting the pith

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Strained vegetables. These are not wasted as my Lab loves this

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Soup stock after mixing

Aroy · 12th January 2016, 11:51

Soup - uses the basic vegetable stock.

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Chicken brined, spring onions, mushroom, garlic, ginger

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Arrange the spring onion shoots in bowls

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Fry, spring onions, garlic and ginger. Add salt and black pepper after 15 seconds. Use just enough oil to fry these, about 1 TBS

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Add mushroom after 45 second. Fry for 30 seconds

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Add chicken. Fry for another 45 seconds or till the chicken changes to white.

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Add stock. Boil for a minute

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Transfer everything to the vegetable stock and boil for another minute

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Pour into bowls

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Ready to serve

gabrielthomas · 21st January 2016, 23:47

Grilled Salmon with Lime butter sauce and glazed veggies!

gabrielthomas · 21st January 2016, 23:53

Chicken Cafreal!

I hope I had achieved something closer to the original recipe

bblost · 22nd January 2016, 01:30

@gabrielthomas: Please post the recipes.

This is a thread for sharing recipes not just showing off how good (and you are very good) a chef you are.

DerAlte · 22nd January 2016, 16:29

Quote:

Originally Posted by carboy

What kind of beans are used in the Misal made on the streets in Bombay?

Not beans. White dried peas or Safed Matar.

Quote:

Originally Posted by gabrielthomas

Chicken Cafreal! ...

Something wrong with the pic. I am cock-eyed, and I am going cross-eyed looking at it! Looks amazing - just like what I have had in Goa.

Recipe pleeeeeej!

carboy · 22nd January 2016, 16:43

Quote:

Originally Posted by DerAlte

Not beans. White dried peas or Safed Matar.

Thank you. One more question. Can we sprout Safed Mattar like we sprout Moong beans etc?

6th November 2015, 15:41	#1576
Aroy Senior - BHPian Join Date: Aug 2010 Location: Delhi Posts: 2,582 Thanked: 2,739 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Kachi Gost ki Biryani. Marinated the meat for three days. DUM Done Served Steps involved . Marinate Mutton, and keep it in a plastic bag in refrigerator. . Fry onions . Cook rice to 50% with spices . Mix 1/3 fried onions and their oil with mutton in a large pot. The mutton should not be more than two pieces thick - use a wide vessel . Layer rice. Each layer has rice, herbs and fried onion . After last layer, I use 3, pour a TBS of Kewra essence . Seal the lid with Atta . Put the vessel on low gas. Use a Tawa to dissipate the heat evenly. . Put a heavy weight on the lid to prevent steam from escaping Wait at least 2 1/2 hours. Let the Biryani rest for 15 minutes after switching the gas off. Then open the lid carefully, scrape the atta off the rim, mix well and serve.
	() Thanks

10th November 2015, 12:56	#1579
DCEite Senior - BHPian Join Date: Sep 2004 Location: NCR Posts: 3,413 Thanked: 2,517 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Recently i bought freezed IFB "Basa" fish chunks packet. I really dont have much experience in cooking Basa Fish. Can i cook fried Basa fish with this simple receipie: 1) Bring basa fish to room temperature after taking out from freezer 2) Marinate with Lemon juice, Salt, Red chilli and Haldi and keep it refrigerated (not freezed) for another 3-4 hours. 3) At the time of cooking, rub some Semolina (Suji) to the fish and pan fry in Mustard oil for 8-10 mins both sides. Does this recipie sound Ok, to be had with plain rice or as a snack?
	() Thanks

21st November 2015, 19:37	#1581
createrkid BHPian Join Date: Apr 2013 Location: Dhaka, BD Posts: 273 Thanked: 441 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Does anybody know where to find sherbet powder in bangalore? I've tried looking everywhere for it but to no avail!
	() Thanks

10th January 2016, 16:42	#1582
carboy BANNED Join Date: Mar 2007 Location: Kolhapur Posts: 1,717 Thanked: 1,901 Times Infractions: 0/1 (7)	re: Recipes / Discussions on cooking from Team-BHP Master Chefs What kind of beans are used in the Misal made on the streets in Bombay?
	() Thanks

11th January 2016, 11:05	#1583
carboy BANNED Join Date: Mar 2007 Location: Kolhapur Posts: 1,717 Thanked: 1,901 Times Infractions: 0/1 (7)	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Has anyone tried making flavoured yogurt at home? Like the ones sold by Amul, Danon, Nestle etc? Can you share the recipe? I tried some basic methods but the taste wasn't similar. The one from the store tastes like desert/pudding etc with no yogurt taste which is what I am looking for. The one made at home has a more yogurty taste with a little flavour.
	() Thanks

12th January 2016, 11:42	#1584
Aroy Senior - BHPian Join Date: Aug 2010 Location: Delhi Posts: 2,582 Thanked: 2,739 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Vegetable stock. This is my basic soup stock, made from vegetables and vegetable peels Peels Cabbage and pumpkin Ginger, tomato sides and cauliflower stalk Dal, salt and pepper Pea shell Boil pea shells Boil rest of the vegetables separately Pea shells after extracting the pith Strained vegetables. These are not wasted as my Lab loves this Soup stock after mixing
	() Thanks

12th January 2016, 11:51	#1585
Aroy Senior - BHPian Join Date: Aug 2010 Location: Delhi Posts: 2,582 Thanked: 2,739 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Soup - uses the basic vegetable stock. Chicken brined, spring onions, mushroom, garlic, ginger Arrange the spring onion shoots in bowls Fry, spring onions, garlic and ginger. Add salt and black pepper after 15 seconds. Use just enough oil to fry these, about 1 TBS Add mushroom after 45 second. Fry for 30 seconds Add chicken. Fry for another 45 seconds or till the chicken changes to white. Add stock. Boil for a minute Transfer everything to the vegetable stock and boil for another minute Pour into bowls Ready to serve Last edited by Aroy : 12th January 2016 at 11:54.
	() Thanks

21st January 2016, 23:47	#1586
gabrielthomas BHPian Join Date: Mar 2014 Location: Toronto,Canada Posts: 202 Thanked: 192 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Grilled Salmon with Lime butter sauce and glazed veggies! Attached Thumbnails
	() Thanks

21st January 2016, 23:53	#1587
gabrielthomas BHPian Join Date: Mar 2014 Location: Toronto,Canada Posts: 202 Thanked: 192 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Chicken Cafreal! I hope I had achieved something closer to the original recipe Attached Thumbnails
	() Thanks

22nd January 2016, 01:30	#1588
bblost Team-BHP Support Join Date: Jul 2007 Location: Hyderabad Posts: 11,000 Thanked: 15,305 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs @gabrielthomas: Please post the recipes. This is a thread for sharing recipes not just showing off how good (and you are very good) a chef you are.
	() Thanks