SilverFalcon and CB's Kitchen Experiments .. :lifey: - Page 7

Chicken Biryani · Apr 15th, 2009, 02:35 PM

Quote:

Originally Posted by Silver Falcon Of Kashmir

Thank you for the tips CB. But as it happens, they came a bit late, I had already made the kebabs and consumed them:d Everyone loved the food. unfortunately, I forgot to take pics of all that nice food

I didn't use any besan or cornmeal etc, still my kebabs 'stuck'properly. In fact, I never use these things, and they still stick. So I don't know what happens with yours.

Your recipe of seekh kebab is exactly the same as mine!

Silver , the seekh kababs are so tasty na ? I love them ...

Acha , do you know by any chance how to make a lachha paratha? i can make perfect roti's but when it comes to paratha , dont know what happens !!!

Silver Falcon Of Kashmir · Apr 17th, 2009, 06:09 AM

^No

Parathas/rotis aren't really my speciality. I make them just okay.

Yep, seekh kebabs are deilicious. But I like chappali kebaab even more(: Do you know how to make Felaafel at home?

Chicken Biryani · Apr 17th, 2009, 08:56 AM

Quote:

Originally Posted by Silver Falcon Of Kashmir

^No

Parathas/rotis aren't really my speciality. I make them just okay.

Yep, seekh kebabs are deilicious. But I like chappali kebaab even more(: Do you know how to make Felaafel at home?

Hmm havnt tried falafel at home , but i was recently thinking of makin them since i really miss them , i will see if i can find a recipe and will make them and report back .. so now i have two thngs on the list, falafel and chum chum ...

Will report back soon ...

expat1 · May 21st, 2009, 11:14 PM

Quote:

Methi Patties

One packet methi ( you get in most desi shops , its frozen methi leaves )
One onion , finely chopped
2 medium sized potatoes chopped into tiny cubes ..

Heat oil, add onions , saute until browned.... add one teaspoon ginger paste and one teaspoon garlic paste ... saute for a few minutes ...

add methi and let it fry on medium heat , keep stirring, if you have to add water just add tiny bits , the dish shouldnt get watery at all ...

after 5 minutes of frying the methi , add one and a half teaspoon salt, one teaspoon red chilli powder, half a teaspoon haldi and add the potatoes in with half a cup of water.... cover and let it cook on steam ..

when the potatoes are done and the mix is dry, add some fresh corriander , 2-3 green chillies and let it cool ... and once cool mash it lightly so the potatoes kind of mix roughly into the methi..

For Naan Patties :

put in half a teaspoon of yeast in warm water , add a little sugar and keep aside for 20 minutes for the yeast to dissolve properly

soak one tablespoon suji in a little milk and leave aside for 2 minutes

take about 2 cups maida , half a teaspoon baking powder, one and a half tablespoon oil, abit of salt, half a teaspoon zeera seeds, add in the suji mix, and the yeast mix ... make a very soft dough and leave aside for 15 minutes

These patties sound delicious! But CB if we substitute the frozen for fresh methi, how much roughly would be equivalent to one pack of frozen? They are sold in little bundles here like coriander. Thanks for helping

jalpari90 · May 22nd, 2009, 08:54 AM

why dont u post pics as well

Chicken Biryani · May 22nd, 2009, 09:14 AM

Quote:

Originally Posted by expat1

These patties sound delicious! But CB if we substitute the frozen for fresh methi, how much roughly would be equivalent to one pack of frozen? They are sold in little bundles here like coriander. Thanks for helping

Expat, I think one bunch is good enough for at least 8-10 naans ... although it largely depends on the size of the bunch...

What I normally do is, I make one whole packet of methi and freeze it ... and when ever I need some snacks in emergency ( like sudden guests etc ) , I just quickly defrost it and make the patties... you can do the same..

Chicken Biryani · May 22nd, 2009, 09:15 AM

Quote:

Originally Posted by jalpari90

why dont u post pics as well

Jalpari, we already have a thread for food pics ..

jalpari90 · Aug 3rd, 2009, 08:09 AM

Quote:

Originally Posted by Silver Falcon Of Kashmir

CB asked me how I made my chicken ka salan. Though I still don't think ke it's anything special. Lakin here's how I make it:

First I saute the onions and cloves of sliced garlic+cinnamon stick+1 black cardamom. I never brown my onions, because I don't like the colour or texture that browned onions give to a salan. Add chicken pieces to it and fry for a couple of minutes. Add salt, red mirch powder, turmeric powder, tomatoes to it. Cover with the lid and let cook on low heat for 7-10 minutes or until you think that the chicken has become tender.

Now remove the lid. Add garlic paste or chopped garlic(whichever you like), coriander powder, black pepper powder, dahi and bhoonify it until the oil seperates etc. and the chicken is done.
(actually I always use coarsely ground coriander as that gives the best flavour to a curry, as opposed to the fine powder in market. And I always try to use freshly ground ingredients)

Now remove from heat. Add some butter to it. Garnish with fresh coriander and finely chopped green chillies.If you wish, you can sprinkle a little garam masala too.

I thried this one today. it turned out reAlly great. silver falcon

Silver Falcon Of Kashmir · Oct 5th, 2009, 02:22 AM

^Hey Jalpari, glad it turned out well

I was looking for one of CB's recipes, and I just typed the title of this thread in the yahoo search bar, and this is how I found the link to this thread again.

Long time since I visited this thread or forum. Where are you CB!!

Little Princess · Oct 5th, 2009, 08:41 AM

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The fact that brought us together in this mission is that we like to make everything from scratch, without using already made things from the market ... for example , Gol gappay ... instead of buying the shells from the market , we prefer to make them ourselves and we are still in the quest to get a perfect recipe...

same hereeeeeeeeee