coffee_rules Posted February 13, 2021 Author Share Posted February 13, 2021 I will try cooking gobi Manchuri tomorrow, seems doable Link to comment Share on other sites More sharing options...
Clarke Posted February 13, 2021 Share Posted February 13, 2021 On 12/31/2020 at 2:07 AM, Austin 3:!6 said: Shaan Masala Sent from my SM-G950F using Tapatalk Aunty-national Seems its catching on in India as well, which can be a good thing in the future, more we trade less we fight https://www.livemint.com/mint-lounge/features/why-shan-masalas-have-a-cult-following-in-india-11594362984344.html Austin 3:!6 1 Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 13, 2021 Share Posted February 13, 2021 (edited) 13 hours ago, coffee_rules said: I will try cooking gobi Manchuri tomorrow, seems doable The key is batter consistency. A bit too thick and it doesn't crisp well, bit too thin and it doesn't stick well. Bajji batter is much more forgiving. With this, I had to experiment a lot, and even now, I just have to go by feel (and not by the water/flour proportion that any recipe gives). Once you have that down, gravy and flavoring is all you. Next quest: should try it in the air fryer (cutting down on deep fry). Edited February 13, 2021 by BacktoCricaddict Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 13, 2021 Share Posted February 13, 2021 7 hours ago, Clarke said: Aunty-national Seems its catching on in India as well, which can be a good thing in the future, more we trade less we fight https://www.livemint.com/mint-lounge/features/why-shan-masalas-have-a-cult-following-in-india-11594362984344.html Shun Shan. Only Everest (for Chole and Pav Bhaji) and MDH (for garam masala). Link to comment Share on other sites More sharing options...
coffee_rules Posted February 13, 2021 Author Share Posted February 13, 2021 (edited) 3 hours ago, BacktoCricaddict said: The key is batter consistency. A bit too thick and it doesn't crisp well, bit too thin and it doesn't stick well. Bajji batter is much more forgiving. With this, I had to experiment a lot, and even now, I just have to go by feel (and not by the water/flour proportion that any recipe gives). Once you have that down, gravy and flavoring is all you. Next quest: should try it in the air fryer (cutting down on deep fried food. Once in a while, you got to deep fry stuff in oil. Will show some pics later...Use sesame oil for sauce and avacado oil to deep fry gobi. WIll publish results... I hate air fryer. It is like organic food, a myth. Once in a while, you got to deep fry stuff in oil. Will show some pics later...Use sesame oil for sauce and avacado oil to deep fry gobi. WIll publish results... Edited February 13, 2021 by coffee_rules Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 13, 2021 Share Posted February 13, 2021 7 minutes ago, coffee_rules said: I hate air fryer. It is like organic food, a myth. Once in a while, you got to deep fry stuff in oil. Will show some pics later...Use sesame oil for sauce and avacado oil to deep fry gobi. WIll publish results... My kids made me buy one. I agree, it is just not worth the hype. Only thing that came out great in it so far has been chicken wings. Link to comment Share on other sites More sharing options...
Mariyam Posted February 15, 2021 Share Posted February 15, 2021 (edited) On 2/13/2021 at 9:13 AM, coffee_rules said: I will try cooking gobi Manchuri tomorrow, seems doable Wait what? No longer a food 'purist'? After berating me and a whole host of others for liking fusion street food, with 40 lines of exposition on 'pure' food, now Coffee sahab here wants to try Gobi manchurian. Tuaada kutta tommy, sadda kutta kutta? Or as @FischerTal's fav Govinda would say Tum nacho to naach, hum naachein to ta ta thaiyya? Edited February 15, 2021 by Mariyam velu, Clarke, FischerTal and 1 other 4 Link to comment Share on other sites More sharing options...
coffee_rules Posted February 15, 2021 Author Share Posted February 15, 2021 31 minutes ago, Mariyam said: Wait what? No longer a food 'purist'? After berating me and a whole host of others for liking fusion street food, with 40 lines of exposition on 'pure' food, now Coffee sahab here wants to try Gobi manchurian. Tuaada kutta tommy, sadda kutta kutta? Or as @FischerTal's fav Govinda would say Tum nacho to naach, hum naachein to ta ta thaiyya? Gobi Manchurian is an Indian dish, no way Chinese can eat so much spicy. I have never tasted anything near it in Chinese restaurants. Trick was to use avacado oil to fry gobi dipped in maida and corn starch batter. Use toasted sesame oil for the sauce. Didn’t use any Chinese ingredient except of soy sauce and rice vinegar Link to comment Share on other sites More sharing options...
velu Posted February 15, 2021 Share Posted February 15, 2021 2 hours ago, coffee_rules said: Gobi Manchurian is an Indian dish, no way Chinese can eat so much spicy. I have never tasted anything near it in Chinese restaurants. Trick was to use avacado oil to fry gobi dipped in maida and corn starch batter. Use toasted sesame oil for the sauce. Didn’t use any Chinese ingredient except of soy sauce and rice vinegar dont take all the credits for spicy food our food is spicy but not all our dishes are spicy hot .. butter chicken is spicy but spicy sweet schezwan cuisine is as spicy hot as andhra cuisine .. and some of the korean dishes are spicy hot as well Mariyam 1 Link to comment Share on other sites More sharing options...
MechEng Posted February 15, 2021 Share Posted February 15, 2021 On 12/29/2020 at 10:38 AM, Mariyam said: Fraandship cancel. Little Italy has this pineapple pizza where chunks of the fruit are mixed with the dough. And the pizza is later peppered with some pineapple juice also. Tastes AMAZING. If you served pineapple slices on pizza to an Italian..... velu, Mariyam and Clarke 3 Link to comment Share on other sites More sharing options...
Clarke Posted February 15, 2021 Share Posted February 15, 2021 There should be a thread on food that one finds revolting Pineapple pizza Milkmaid maggi Pasta Dosa Veg Biryani etc Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 15, 2021 Share Posted February 15, 2021 28 minutes ago, Clarke said: There should be a thread on food that one finds revolting Pineapple pizza Milkmaid maggi Pasta Dosa Veg Biryani etc Forget dishes. Let's talk specific ingredients or even vegetables or fruits. I don't dislike anything in the vegetarian range, and am even okay with meat odors. But Fish sauce is a big no-no. If I am at a restaurant and get wrongly served something with chicken or bacon bits or whatever, I'll just put up with it rather than waste it. But I draw the line at fish sauce. Thai restaurant. Communication problem. Forget to hold fish sauce. Dish goes back or someone else at the table can eat it. Link to comment Share on other sites More sharing options...
coffee_rules Posted February 15, 2021 Author Share Posted February 15, 2021 4 hours ago, velu said: dont take all the credits for spicy food our food is spicy but not all our dishes are spicy hot .. butter chicken is spicy but spicy sweet schezwan cuisine is as spicy hot as andhra cuisine .. and some of the korean dishes are spicy hot as well Schezwan is not spicy at all, it's spicy in India. Chend Du cuisine is the spiciest of all Chinese cuisine The Indo-chinese versions are called Pan-Asian cuisine for some reason. Korean, I agree, it is almost as spicy as Thai. Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 15, 2021 Share Posted February 15, 2021 Just now, coffee_rules said: Schezwan is not spicy at all, it's spicy in India. Chend Du cuisine is the spiciest of all Chinese cuisine The Indo-chinese versions are called Pan-Asian cuisine for some reason. Korean, I agree, it is almost as spicy as Thai. Cheng Du is the capital of Sichuan (or Szechwan). velu 1 Link to comment Share on other sites More sharing options...
coffee_rules Posted February 15, 2021 Author Share Posted February 15, 2021 6 minutes ago, BacktoCricaddict said: Cheng Du is the capital of Sichuan (or Szechwan). sheepish velu 1 Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 15, 2021 Share Posted February 15, 2021 2 hours ago, coffee_rules said: sheepish I worked in a lab with a bunch of Chinese students and research scientists. From all over China. One of them was from Chengdu and her husband was from a small city also in Sichuan. Their spice tolerance was off the charts. Even the ones from Beijing ate significantly more spicy than the typical American Chinese restaurant. One of their staples was the home made chili oil - added it to everything like uppinakaayi. Lip-smacking awesomeness! I still make it. The best Chinese meal I've had in a restaurant in this part of the world? Peaceful Restaurant in Vancouver, BC, Kaneda. Handmade noodles ... and spicy if you ask for it. Link to comment Share on other sites More sharing options...
coffee_rules Posted February 15, 2021 Author Share Posted February 15, 2021 velu 1 Link to comment Share on other sites More sharing options...
coffee_rules Posted February 24, 2021 Author Share Posted February 24, 2021 18.5 kgs thali Link to comment Share on other sites More sharing options...
coffee_rules Posted February 28, 2021 Author Share Posted February 28, 2021 This is love BacktoCricaddict, Yoda-esque and Mariyam 2 1 Link to comment Share on other sites More sharing options...
BacktoCricaddict Posted February 28, 2021 Share Posted February 28, 2021 4 hours ago, coffee_rules said: This is love One poor BM got only a drop of masale in his dosay. Hopefully s/he had asked for a plain beNNe . Link to comment Share on other sites More sharing options...
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