theguyinallblue Posted August 26, 2007 Share Posted August 26, 2007 There are two kinds of people in this world My friend.. One ..Who lives to eat.. and the other who eats to live. in which category do you think you are..? Link to comment Share on other sites More sharing options...
Rajiv Posted August 26, 2007 Share Posted August 26, 2007 Enjoy good food, not overboard Link to comment Share on other sites More sharing options...
sgusa Posted August 26, 2007 Share Posted August 26, 2007 I make fresh herb scones because I made soup for lunch and feel that the scones would help round out the meal. does this give you a clue as to what option I voted for ? :D PS: And I can go flour- to scone in about 25 mins :D Link to comment Share on other sites More sharing options...
theguyinallblue Posted August 26, 2007 Author Share Posted August 26, 2007 yaar...with tomorrow an off day..and tuesday a holiday...and not able to sleep... i am searching for food recipes..and their Photos...:haha: though i seldom enter my kitchen for cooking..but i love to have recipes..and their photos as well.. saala..keeping away myself from attacking on food by eating some biscuits and tea.. Link to comment Share on other sites More sharing options...
gator Posted August 26, 2007 Share Posted August 26, 2007 the last one..... i love gourmet food as well as making them.... mus have spent a fortune eating in restaurants.... goal is to finish every single restaurant in the city :D Link to comment Share on other sites More sharing options...
theguyinallblue Posted August 26, 2007 Author Share Posted August 26, 2007 The Chicken Tikka 8 Chicken Legs. The First Marination 20g/31/2 tsp Garlic Paste (strain). 10g/13/4 tsp Ginger Paste (strain). 60ml/1/4 cup Lemon Juice. The Second Marination 110g/1/2 cup Yoghurt. 30ml/2 Tbs Cream. 20g/31/2 tsp Garlic Paste (strain). 10g/13/4 tsp Garlic Paste (strain). 3g/1 tsp Red Chilli Powder. 1.5g/1/2 tsp Zeera/Cumin Powder. 3g/1 tsp Motti Elaichi/Black Cardamom Powder. 1.5g/1/2 tsp Chotti Elaichi/Green Cardamom Powder. 1.5g/1/2 tsp Daalcheeni/Cinnamon (1”). 1.5g/1/2 tsp Gulaabpankhrhi/Rose Petal Powder. Salt The Gravy 90g/3 oz Butter . 15g/21/2 tsp Ginger paste (strain). 15g/21/2 tsp Garlic paste (strain). 1 kg/21/4lb Tomatoes. 10g/1" piece Ginger. 2 Green Chillies. 20g/31/2 tsp Cashewnut Paste. Salt 1.5g/1/2 tsp Red Chilli Powder. 150ml/5 oz Cream. 3g/1 tsp Garam Masala. 1.5g/1 tsp Kasoori Methi/Dried Fenugreek Leaf Powder. Serves: 4 Preparation Time: 3 hours Cooking Time: 5-6 minutes PREPARATION THE CHICKEN: Clean, wash, bone and cut into 11/4” tikka (cubes). THE YOGHURT: Whisk in a bowl. THE MASALA: Put all the spices in a grinder and make a fine powder. Sift and reserve. THE FIRST MARINATION: Mix all the ingredients and rub the chicken evenly with this marinade. Reserve for 20 minutes. THE SECOND MARINATION: Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this marinade and reserve for 4 hours in the refrigerator. THE OVEN: Pre-heat to 350oF. THE SKEWERING: Skewer the chicken pieces and keep a tray underneath to collect the drippings. THE VEGETABLES: Remove eyes, wash and roughly chop tomatoes. Scrape, wash and finely chop ginger. Remove stems, wash, slit and seed green chillies. THE GRILLING: Roast in a moderately hot tandoor for approx 8 minutes, on a charcoal grill for about the same time and in the pre-heated oven for 10 minutes or until 3/4ths cooked. THE GRAVY: Melt half the butter in a handi/pan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates. Then add tomatoes and salt, stir, cover and simmer until tomatoes are mashed. Force the mixture through a fine mesh soup strainer into a separate handi/pan and keep aside. COOKING Melt the remaining butter in a saucepan, add ginger and green chillies, saute over medium heat for a minute, add the grilled chicken and stir for a minute. Then add the tomato puree and salt, bring to a boil, reduce to low heat, add cashew nut paste, stir, add red chilli powder and simmer until of thick sauce consistency. Remove, stir-in cream, bring to a boil, sprinkle garam masala and kasoori methi, stir and then adjust the seasoning. TO SERVE Dish out equal quantities of the chicken on each of 4 individual plates and serve with Pulao. Link to comment Share on other sites More sharing options...
theguyinallblue Posted August 26, 2007 Author Share Posted August 26, 2007 Raarha Meat INGREDIENTS 1 Kg/21/4 lb Dasti/Shoulder of Kid/Lamb (boned 11/2” cubes) . 75g/6 Tbs Desi Ghee/Clarified Butter. 12g/2 Tbs Dhania/Coriander Seeds (pound gently to split). 6.5g/2 Tbs Taaza Dhania/Coriander (chop). The Marination 625g/21/2 cups Yoghurt (whisk). 500g/1 lb 2 oz Onions (slice). 60g/2 oz Ginger (finely chop). 45g/11/2 oz Garlic (finely chop). 10 Chotti Elaichi/Green Cardamom. 5 Lavang/Cloves. 2 sticks Daalcheeni/Cinnamon (1"). 12 Black Peppercorns. 6g/2 tsp Kashmiri Deghi Mirch Powder. Salt Serves: 4 Preparation Time: 2:30 minutes Cooking Time: 1:15 hour PREPARATION THE SAFFRON: Crush threads with a pestle or the back of a spoon, reserve in 30ml/2 Tbs of lukewarm water. COOKING Melt ghee in a handi/pan, add cardamom, stir over medium heat until it begins to change colour, add the meat, increase to high heat and bhunno/stir-fry (to sear) for 2-3 minutes. Reduce to medium heat, add ginger and garlic, bhunno/stir-fry for 1-2 minutes, add onions and bhunno/stir-fry until specks of fat begin to appear on the surface, ensuring that the onions do not get coloured. Remove handi/pan from heat, stir-in yoghurt, return handi/pan to heat, add yellow chillies and salt, bhunno/stir-fry until specks of fat begin to appear on the surface. Then add cashewnut paste and half the varq, bhunno/stir-fry until fat begins to leave the sides, ensuring that the masala does not get coloured. Now add stock, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked. Add Kundan Kaliya masala, stir, add saffron, stir, remove, add kewra, stir and adjust the seasoning. TO SERVE Remove to a service dish, garnish with fresh coriander and serve with bread of your choice. Link to comment Share on other sites More sharing options...
gator Posted August 26, 2007 Share Posted August 26, 2007 which website is this from? Link to comment Share on other sites More sharing options...
apocalypse Posted August 26, 2007 Share Posted August 26, 2007 i have never made food looking at any recipe Link to comment Share on other sites More sharing options...
theguyinallblue Posted August 26, 2007 Author Share Posted August 26, 2007 these are the rare recipes of Jiggs Kalra... have you got the book written by him? Link to comment Share on other sites More sharing options...
Predator_05 Posted August 26, 2007 Share Posted August 26, 2007 Have any of you guys ever tried this ? kc0iKjP_tnk&NR=1 Link to comment Share on other sites More sharing options...
theguyinallblue Posted August 26, 2007 Author Share Posted August 26, 2007 search pdf of jiggs kalra recipes.. and see what appears ... www.indiancricketfans.com :hysterical::hysterical: Link to comment Share on other sites More sharing options...
sgusa Posted August 26, 2007 Share Posted August 26, 2007 Bizarre food heaven: http://www.youtube.com/results?search_query=andrew+bizarre+foods&search=Search Link to comment Share on other sites More sharing options...
yoda Posted August 27, 2007 Share Posted August 27, 2007 love cooking and eating. my latest successful adventure is a sauce for pad thai made from soy sauce, chili/ginger paste and sugar. also doubles up as sauce for thai fried rice. Link to comment Share on other sites More sharing options...
Cricketics Posted August 27, 2007 Share Posted August 27, 2007 juzt love eating and eatin and eating.... banate raho,, mai khata rahoonga.. Link to comment Share on other sites More sharing options...
Ram Posted August 27, 2007 Share Posted August 27, 2007 juzt love eating and eatin and eating.... banate raho' date=', mai khata rahoonga..[/quote'] :hysterical: Excellent policy C'tics. Keep it up ! After all , what is life without tasty food. The next time Pred puts Snake/dog/rat meat video in this forum , i shall dial 911 and complain of harassment. Link to comment Share on other sites More sharing options...
Cricketics Posted August 27, 2007 Share Posted August 27, 2007 seriouszly marrirs, apna Indian food is just superv.. u just can't get away with it.. its so freakin good.... best.... Link to comment Share on other sites More sharing options...
Ram Posted August 27, 2007 Share Posted August 27, 2007 I was a self-confessed foodie while i was in India. Used to eat out often , almost once every day, with friends. But after coming here , i have become surprisingly restrained with my eating habits. Try to stick to a balanced/healthy food habit as much as possible. Eat half-stomach 4 times a day. Start the day with cereals , fruits and juice for lunch, a light tiffin in the evening and end the day with a proper dinner , with lots vegetables. Weekends is when i indulge myself with "tastier" food ( read oily , high fat stuff). Gave up aerated drinks , chips and all junk food a long time ago. Link to comment Share on other sites More sharing options...
Ram Posted August 27, 2007 Share Posted August 27, 2007 seriouszly marrirs' date=' apna Indian food is just superv.. u just can't get away with it.. its so freakin good.... best....[/quote'] yes C'tics. If ever i miss something in my life , its the restaurant near my home in India. Used to go there , start with a tomato soup for 10 bucks, followed by a Gobi manchurian for 25 bucks and end with the 7 Rs ice cream. Superb food for just 40 bucks. Link to comment Share on other sites More sharing options...
apocalypse Posted August 27, 2007 Share Posted August 27, 2007 How much Indian food do you make here Link to comment Share on other sites More sharing options...
Recommended Posts