Texy Posted January 25, 2015 Posted January 25, 2015 I've recently learned from fiancee how to make some awesome pies out of the fruit extracts from my juicer. I juice a lot before my workouts and all the extracted leftovers can be used to make great desserts instead of throwing away. Made carrot cake out of all the carrot extracts left after juicing.
coffee_rules Posted January 26, 2015 Posted January 26, 2015 Big time foodie..do almost all the cooking in my house for the family. I can make a mean Mirchi ka Salan, Bise Bele bhath, Stir-fried noodles/rice Indo-Chinese style, 5 to 6 varieties of chutneys. South Indian breakfast items, ...I don;t like to eatr outside because I can cook way better than what we get outside. It needed no skill to learn all these, just some motivation
dragonfly Posted January 26, 2015 Posted January 26, 2015 You remind me of the kid i was simply complimenting you.
Vilander Posted January 26, 2015 Posted January 26, 2015 Haha finey ...next time u come to Toronto' date=' it's on me :two_thumbs_up:[/quote'] i grab 10$ fillet pack in no frills and marinate in a mix of ginger garlic curd, masala over night and use it to make a chicken gravey or chicken fries - protein rich white meat - easy peasy..but thats about it..
cowboysfan Posted January 26, 2015 Posted January 26, 2015 Big time foodie..do almost all the cooking in my house for the family. I can make a mean Mirchi ka Salan' date=' Bise Bele bhath, Stir-fried noodles/rice Indo-Chinese style, 5 to 6 varieties of chutneys. South Indian breakfast items, ...I don;t like to eatr outside because I can cook way better than what we get outside. It needed no skill to learn all these, just some motivation [/quote'] aint that the truth,indian food particularly in america sucks ,i can cook way better food, especially the biryani which is my favorite.
rahulrulezz Posted January 26, 2015 Author Posted January 26, 2015 i was simply complimenting you. sorry wasn't being rude... my apologies if you misinterpreted me
rahulrulezz Posted January 26, 2015 Author Posted January 26, 2015 Well let me tell you the 1st step in making of a good cook. Cooking is an art, not a science. No fixed formulas. If you want recipes there are tons of videos from 5-Star chefs in India. But will the final dish turn out to be the same ? If it did, every Indian would be at a least a 3-star chef. I look at recipes, put in in my own thoughts into it and come up with dishes which are good, some which don't and I keep experimenting, till i strike the right cord. Sometimes it is not to be the case and I give up. I can make Chole from simply 5 or 6 ingredients -- Onions, Tomatoes, Chickpeas, Ginger-Garlic, Turmeric, Coriander (seeds and leaves) to some exquisite variety of it using masala powder (which I concoct my own) using regular spices and both will turn out to be good. Simple things like -- how you cut your onions, go a long way in defining how your end product will turn out to be. Other day I went to restaurant and asked for onion--chili dosa, he had cut onions into quarter-inch squares and threw them on the dosa gave it to me. I almost called the manager and wanted to give him a piece of my mind. Clearly the A-hole does not know what the hell he is doing. Personally -- Onion for a dosa should be so thinly sliced that the rawness of it evaporates while on the tawa and still maintains it juice, which is what makes the dosa good. Anyways I will pm you my "simple" chole recipe -- soon. I have to head out right now. I am waiting for your PM..Would be great if you could share it with everyone.. I also feel that if your mood is good while cooking, food will come out to be great Vegetarian food is simple and doesn't require any expertise in cooking at all. :finger: Big time foodie..do almost all the cooking in my house for the family. I can make a mean Mirchi ka Salan' date= Bise Bele bhath, Stir-fried noodles/rice Indo-Chinese style, 5 to 6 varieties of chutneys. South Indian breakfast items, ...I don;t like to eatr outside because I can cook way better than what we get outside. It needed no skill to learn all these, just some motivation Never heard about this one before... Share the recipes man aint that the truth' date='indian food particularly in america sucks ,i can cook way better food, [b']especially the biryani which is my favorite. I have tried making Veggie biryani but it comes out like i have made Pulao
cowboysfan Posted January 26, 2015 Posted January 26, 2015 you can make Veggie biryani like dum biryani.use the same method, fry you veggies in spices and then add half cooked basmati rice (try to layer it if you want) and slow cook it.
Desi Cartman Posted January 26, 2015 Posted January 26, 2015 ok I need some nice fish recipes, dry as well as with gravy. I can cook 99% of daily food items, at least the ones cooked in desi homes so feel free to ask me :aha:
AmreekanDesi Posted January 26, 2015 Posted January 26, 2015 aint that the truth' date='indian food particularly in america sucks ,i can cook way better food, especially the biryani which is my favorite.[/quote'] in my 3 or so years in America the thing I have noticed is: the classier the desi restaurant, the worse and less authentic their food is
cowboysfan Posted January 26, 2015 Posted January 26, 2015 ok I need some nice fish recipes, dry as well as with gravy. I can cook 99% of daily food items, at least the ones cooked in desi homes so feel free to ask me :aha: i have found that the best fish to fry with indian spices is Seer fish(called king fish in the US),you can get in in any big asian market fresh.
Desi Cartman Posted January 26, 2015 Posted January 26, 2015 i have found that the best fish to fry with indian spices is Seer fish(called king fish in the US)' date='you can get in in any big asian market fresh.[/quote'] and then what should I do with it? How to prepare the batter or how to marinade?
The Outsider Posted January 27, 2015 Posted January 27, 2015 I have tried making Veggie biryani but it comes out like i have made Pulao Biryani by definition is to be made from meat where the meat soaks up the spices and then releases them during cooking. Veggie Biryani doesn't exist, but since by wife is vegetarian I've tried various combinations and come across 2 which are okay; 1. Paneer. This will really soak up the spices but will not release them. Use really dry Veggies with it like dried peas, carrots with drained out water, green beans, steamed broccoli/cauliflower, sizzled green peppers. Make sure the veggies are not giving additional water to rice to make them soggy. 2. Eggplant. Thick and large sections- they'll secrete the spices out well but not absorb. You can use other Veggies like carrots, onions, tomatoes in this one. The ones with more juice. However, this will usually come out soggy in the Veggies. There is simply no way to cook a Veggie Biryani because it has never existed.
Desi Cartman Posted January 27, 2015 Posted January 27, 2015 I agree that biryani without meat isnt really biryani but there are some restaurants that do the pulao version really. I was surprised to find Sarvana Bhavan's biryani as awesome as it was and then there is another veg chain the bay area called Chaat bahavan, they have nice pulao as well.
cowboysfan Posted January 27, 2015 Posted January 27, 2015 and then what should I do with it? How to prepare the batter or how to marinade? keep it simple. marinate in a mixture of chilli powder,lemon juice,salt ,garlic ginger paste,maybe a bit of cumin powder and turmeric and fry in oil on a pan and eat it with onion.
dragonfly Posted January 27, 2015 Posted January 27, 2015 sorry wasn't being rude... my apologies if you misinterpreted me :two_thumbs_up:
PBN Posted January 27, 2015 Posted January 27, 2015 I like having choora with chaa (tea). We call it choora, I think it's referred to as poha flakes in other places. Choora: 1. Add some butter/oil (I prefer coconut oil and butter) and add the choora/poha flakes and fry it until it turns slightly brownish or as per your liking. 2. You can also add some salt, nuts, almonds if you like as well. 3. Eat with fresh tea :two_thumbs_up:
Kalia_Test Posted January 27, 2015 Posted January 27, 2015 Recipe for potato fry 1. Peel potatoes 2. Cut into small pieces - 1/2 to 1 inch 3. Heat little oil in a kadai 4. Add potato pieces and keep stirring on medium flame till the pieces become crusty. 5. Add salt and red chilli powder ( for variation - you can add black pepper ). 6. Eat with hot rice 7. Thank me
SLICKR392 Posted January 27, 2015 Posted January 27, 2015 Biryani by definition is to be made from meat where the meat soaks up the spices and then releases them during cooking. Veggie Biryani doesn't exist, but since by wife is vegetarian I've tried various combinations and come across 2 which are okay; 1. Paneer. This will really soak up the spices but will not release them. Use really dry Veggies with it like dried peas, carrots with drained out water, green beans, steamed broccoli/cauliflower, sizzled green peppers. Make sure the veggies are not giving additional water to rice to make them soggy. 2. Eggplant. Thick and large sections- they'll secrete the spices out well but not absorb. You can use other Veggies like carrots, onions, tomatoes in this one. The ones with more juice. However, this will usually come out soggy in the Veggies. There is simply no way to cook a Veggie Biryani because it has never existed. Thank you! Always wondered what's the deal with veggie biryani and the taste of pulav. Always get hammered when my friends order it and I tell them to stop insulting biryani with that thing!
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