I cooked!!! Yay!!

[serenity]

Curried eggs and aloo and dosti roti.First time I curry something. And first time I made roti by mehself! :D
Though I doh have a clue how any of that supposed to look or taste, I'll say mine came out perfectly! :mrgreen: So proud of me!
I also made salmon rarebit pie (for no other reason than I had all the ingredients) :oops:
and sponge cake (in which I added coconut powder to see how it'll taste) :geek:

So, anybody know what dosti roti should look like? Mine were really thin like the naan in Apsara.But it was softer. Tasted good. Used margarine instead of ghee.

Anybody know why when u shelling hardboiled eggs the outer layer of white stuff get stuck to the shell so its difficult to take off the shell alone? That happened to me. I wondered if the eggs needed more boiling or bec is common fowl eggs I used. Anybody know what I talking bout?
I feel I need to have Falcon or Deeva on speed dial for when I cooking.

[Falcon]

serenity, a simple solution would have been to crack the shell a lot more than you did, so that each piece of shell was no larger than say five millimetres. That way you'd never have shell pulling off your albumen.

congrats on the big step! You're well on the road to perfection, from the varied menus.

Naan bread is 'thin'???? :?

[serenity]

I mussee mixing up naan with somebody else...Isnt there a thin one that u eat with the lamb thingy? (Oh gosh I really need to learn the names yes :oops: ) Anyway, I mean the thin stiffish one.
Whatever. Falcon u know what dosti roti should look like? I need to know if mine fit the look before I serve it to the unsuspecting public.
Oho and PM meh yuh number. And doh put on no accent where I cant understand a word u saying eh! :lol:
You wouldnt believe how difficult it can be to follow a recipe. No one ever says what level heat is required. Or how small to chop up stuff. And getting roti to be round is real stress! I end up using a plate in cookie cutter fashion.

[Falcon]

I end up using a plate in cookie cutter fashion. cheating!!! :evil:

[serenity]

How else will i get the bloody thing round?!
It just wasnt working otherwise.
And until i see one of your rotis, u shouldnt comment. For all I know, U does be making roti resembling tobago and grenada and ting! :lol:

[Falcon]

if Indian restaurants are transferrable across countries then the thin stiffish oily one may very well be paratha........

[Solachica]

I had found a website tht showed step by step cooking with pics.can't locate it now :(

[Mivo]

Seren congrats girl! you did excellent

[serenity]

Thank u, Thank u.
Stay tuned for news of my restaurant opening. :mrgreen:
One good day in the kitchen and yuh see what does happen? :roll:

[cocoa]

Good job dey gurl; i know some people who can't even boil water

[sapodila]

You did it! Hurray!

Now don't boil the egg for more than ten minutes. When peeling... gently tap 3 - 4 places and start from the smaller side (where the air pocket is) to peel the shell away.

Julia Child's method for boiling eggs is as follows: add salt to boiling water, gently lower eggs into boiling water as not to break, turn off stove, place lid on pot and let "rest" for ten minutes...... then proceed to peel as above.

Now about those map rotis :lol: ..........as long as it cook.......duh tell no body wat country it is :lol:

Good job!

[Solachica]

http://visualrecipes.com/recipe-details ... sy-Panini/ (http://visualrecipes.com/recipe-details/recipe_id/183/Easy-Panini/)

Oh gosh this person actually take a brick and use it to help cook :lol: :lol: :lol: :lol:

here's one of the sites http://www.visualrecipes.com/all-recipes.php

[serenity]

Sola! Ah LOVE dat site!
Thankks a lot chica.
Ah done see a recipe I'll be trying soon. :arrow:

Ingredients:

This is more a cutting tutorial than it is a cooking one (as well as my first), since this is basically just fried chicken. However, these are made using the chicken wing, not the leg, and end up looking like chicken blowpops, with a clean bone sticking out of a clump of tender chicken meat. It takes some getting used to in order to feel out the process, but I made a batch of these recently and recorded it as best I could. You also get your hands pretty slimy, but it's an impresive dish that makes for some fancy hors d'oeuvres or grill food.

All you'll need is a batch of chicken wings and a sharp chef's knife. For the fried ones that I made here, you'll also need:

- Bread Crumbs
- Grated Parmesan
- enough Olive Oil for deep frying
- Milk or a few eggs.

When breading and frying, you'll want to coat the chicken in something before applying the bread crumbs, to help them stick. Some use egg whites. Some use beaten eggs. I use milk to keep it a little lighter. Up to you.

In a chicken wing, there are three sections. The big meaty side with the single humerus bone, the smaller portion with the radius and ulna bones, and the useless little wingtip.

For the first cut, you want to go into the elbow joint, though you actually want to cut into the tip of the humerus bone. You can feel the bump where the tip of the bone is. You also don't want to cut all the way through it.



Step 1:

A little deeper than the above is fine, just don't go all the way through. After that, hold the humerus side straight up and down, take the rest of the wing and pry it open further. There's a little cap on the tip of the bone that you don't want to sever.


Step 2:

The reason you don't want to sever that cap is because the meat is attached to it, rather than the bone itself. Now you want to pull that part down the humerus bone, peeling it off the bone tip. The meat will stay attached to the cap (ligament?) and peel down too. Just get it off the tip for now, so it's a little loose. If any sticks to the bone, just get in there with your fingernail. It should look like this:


Step 3:

Now cut the rest of the wing off, through what remains of the elbow joint, and set it aside.

Step 4:

This part is a little hard to explain (and to photograph, since you need two hands for this). You basically pull the meat down, and inside out, keeping it still attached to the bottem of the bone. You can make a little cut at the top of the meat, where the bone is sticking out, which will help it turn inside out. Just yank it, it takes some effort before you get the gist of what you're doing. It should look like this when you're finished:


Step 5:

That's one side finished. Now, take the other part of the chicken wing that you set aside, and you're going to do the same thing to it, but it's a tad trickier since there are two bones in there. Feel out the 'knuckle' bit at the joint, and cut into it, but not through it.


Step 6:

Pop it open with the wingtip and pull down, just like with the first part.


Step 7:

Cut the tip off. You can save them if you like to make your own chicken broth. Now you want to take out the extra bone, which will be the smaller one. Push the meat down (not inside out, yet). Hold the wing by the larger bone and gently rotate the smaller one down so that it's inline, kind of like winding a clock hand from noon to 6 o'clock. Push the smaller bone up through the meat now, you should see the tip of it. Push the bone until it sticks out, then just pull that end all the way through. Sometimes you get the little ligament cap, sometimes you don't, it doesn't really matter. You should be left with a slightly smaller version of what you had with the first part.


Step 8:

Pull the meat inside-out on it the same way as before. So, one chicken wing will yield the following:

Do that a bunch more times. You get better with time. I think the first time I made these, it took me and a friend an hour to do a whole batch (how ever many come in the large wrapped packs from Safeway, maybe 20 or 30). Now I can do a whole set in 30 minutes, by myself. You'll mess up a few of them, at first. It happens.


Step 9:

From here, you can do any number of things with them. Slather them in a sauce and grill them for a BBQ, fry them as I'll show below, any way you cook bone-in chicken. As for why the fuss of doing this complicated cutting process, the end result looks really crazy, and since the meat is sort of piled at the bottem, rather than pulled taut over a bone from joint to joint, it's incredibly tender.

For the frying, set up your igredients. I use an equal mix of plain bread crumbs and grated parmesan cheese.


Step 10:

Set up a small pot with a few inches of oil to medium-high heat. You can use a fryer or deep fry thermometer if you want, but I eyeball everything and this works.

Hold your chicken by the bone (they make very useful handles for cooking and eating) and dunk it in milk (or whatever you're using) then dunk it in the bread mix, coating it well. Then put it in the oil. Repeat with enough so that you're not crowding the pot too much.

This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.


Step 11:

The meat is very tender so over cooking it really ruins it, not to mention makes them greasy. Properly fried food isn't very greasy at all, thanks Alton Brown for that episode. Set them on a rack to cool.


Step 12:

You can eat them with a selection of dipping sauces or just as is, either way they are great. I also like to slather them in a good buffalo wing sauce, since I have an obsession with making really fancied up versions of normal food like buffalo wings or grilled cheese sandwiches. They are also great cold, the next day, or any other way you like your KFC. They are a bit labor intensive for what you get out of it, but they do make for some very impressive hors d'oeuvres/grill nibbles for $10. It's definitely a part of my 'impress new girlfriend' menu.

[Solachica]

Glad you like it.
The other site tht I had have more Indian recipes but I don't know where it lost.
But am sure there is a lot in this one tht wud occupy your time for a while.

[sapodila]

Seren's kitcen HOT HOT HOT boi...........ah waiting with some blue cheese for dem Hor'doves :lol: :D eh an ah red solo tuh wash it dong wid :D

[guyguy]

Curried eggs and aloo and dosti roti.First time I curry something. And first time I made roti by mehself! :D
Though I doh have a clue how any of that supposed to look or taste, I'll say mine came out perfectly! :mrgreen: So proud of me!
I also made salmon rarebit pie (for no other reason than I had all the ingredients) :oops:
and sponge cake (in which I added coconut powder to see how it'll taste) :geek:

So, anybody know what dosti roti should look like? Mine were really thin like the naan in Apsara.But it was softer. Tasted good. Used margarine instead of ghee.

Anybody know why when u shelling hardboiled eggs the outer layer of white stuff get stuck to the shell so its difficult to take off the shell alone? That happened to me. I wondered if the eggs needed more boiling or bec is common fowl eggs I used. Anybody know what I talking bout?
I feel I need to have Falcon or Deeva on speed dial for when I cooking.Anybody ded from yuh food? No? Den it waz great. Anybody end op in casualty from eatin yuh food? No? Den yuh iz ah borse cook. Why yuh care what de sada roti look like? Yuh belly cyar tell nuh. As long as it taste good, den dat iz de main ting ... for now.

Next time yuh peelin eggs, as soon as yuh take dem out ah de pot ah boilin' water, jess drop dem in ah pot ah cole water. Dey go peel easy, easy, den.

[serenity]

Thanks for the tip Guy Guy and the ...uh...encouragement. :lol:

[serenity]

I made sada roti and bhaigan choka!
I am now a qualified beti.
I can sap head, rub foot, and cook roti.
My mother waited 27 long years for this.
It was a moment worthy of the hallelujah chorus.

[brag]

I recently herd that some Indian families fry their eggs after boiling them. Has anyone ever heard of that? I know of boiled eggs in curried aloo. I also saw boiled egg pakoras in India, but never heard of fried boiled eggs before.

[serenity]

Well thats what I had to do BRji, when i made the curry aloo and eggs. Although it wasnt so much fry as it was saute.

[Sumana]

I recently herd that some Indian families fry their eggs after boiling them. Has anyone ever heard of that? I know of boiled eggs in curried aloo. I also saw boiled egg pakoras in India, but never heard of fried boiled eggs before.


they like mash up potatoes realy really smooth I guess with some spices, and coat it over the egg, and use bread crumbs and then fry it, tastes soo good

[sapodila]

Yes that's how my Mom makes curry egg and aloo too. She boil the eggs, peel dem, saute dem in hot oil like Seren said... cover the pot so it wouldn't splash up an burn yuh. It get a lil brownish filmy skin like on the outside..... it taste good in curry aloo!

[webmastermarty]

Damn, that's quite the dish... My best dish is *drum roll* beans on toast! :p

Good job!

[Jenny]

I know about the fried boiled eggs....makes it easier to cook in the curry so it wont mash up....I love eet!

[serenity]

Made paimee (sp?) today...fig leaves and everything.... 8-)

[guyguy]

Made paimee (sp?) today...fig leaves and everything.... 8-)
Yuh gettin' tuh be rell marriage material gyul. :D :D :D

I am cooking a Tri-tip with mashed potatoes [home-made, of course] and gravy with Zaboca slices on the side!

[Darkangel49]

Congraulations You did very well you can when you peeling the eggs run water over the shell you taking off it helps alot it is easier to peel.as for the dosti roti my mom used oil any oil when she made the the balls the she rolled it and oil it tear it and wrap it back into a ball when cooking she used any oil she had it cameout just as she had used ghee.light and thin.I cooked all the choka tomato and pumkin and the list goes on.I miss cooking here it all american food and that does not come close to our good food. when I visit my mom is Indian food and Indian Movies.I love curry crab and aloo pies and dal-puri rotis.sehenna.

[saltwater]

Congraulations You did very well you can when you peeling the eggs run water over the shell you taking off it helps alot it is easier to peel.as for the dosti roti my mom used oil any oil when she made the the balls the she rolled it and oil it tear it and wrap it back into a ball when cooking she used any oil she had it cameout just as she had used ghee.light and thin.I cooked all the choka tomato and pumkin and the list goes on.I miss cooking here it all american food and that does not come close to our good food. when I visit my mom is Indian food and Indian Movies.I love curry crab and aloo pies and dal-puri rotis.sehenna.

Good tip on the eggs. Thks

[saltwater]

Made paimee (sp?) today...fig leaves and everything.... 8-)
Serenity is that you? You have come a long way from the cooking lessons from Falcon. Congrats beti!!

[serenity]

:mrgreen:
Thanks saltwater!
I still havent tried stewing or currying chicken or making pelau so I have a long way to go.

[snowbird]

serenity, a simple solution would have been to crack the shell a lot more than you did, so that each piece of shell was no larger than say five millimetres. That way you'd never have shell pulling off your albumen.

congrats on the big step! You're well on the road to perfection, from the varied menus.

Naan bread is 'thin'???? :?

:?: :?: :?: The curry egge version I know of requires hard boiled eggs, so no chance of ^^^

:) serenity, doh tell me yuh lettin guyguy get tuh yuh :lol:

anwyway, if your 'curry' egg recipe was a different version than the one with the hard boiled eggs, please share.


edit

Sorry I just read on and realized it was the 'hard boiled egg' recipe you made.... good stuff eh.

By the way as to your question: "why the egg white sticks to the insider of the egg"..... because you haven't boiled them long enough, if you cook them for longer than 10 minutes + you shouldn't encounter that problem.

and as to 'imersing boiled eggs in cold water' right after boiling.
(old wives tale here as well, but works for me).....by cooling the egg quickly, you also prevent the sulpher content in the yolk from starting to turn grey around the outside, and that high sulpher oudour (you know..... wheew, something smelling like boil egg in here)

[guyguy]

I still havent tried stewing or currying chicken or making pelau so I have a long way to go.Yuh meen so long we teechin' yuh tuh cook an yuh eh even try stew or curry chikken yet o' try yuh han at ah pelau? Like yuh head hard o' wot? It look like ah go have tuh teech yuh how tuh cook dem tings oui. Doh lissen tuh Falcon doh. Lass time he teech someboddy tuh cook curry chickken, dey end op in casualty and den, six feet under. :D :D

[serenity]

I still havent tried stewing or currying chicken or making pelau so I have a long way to go.Yuh meen so long we teechin' yuh tuh cook an yuh eh even try stew or curry chikken yet o' try yuh han at ah pelau?

Strangely enough, I dont enjoy cooking 'everyday' food as much as the other stuff. Perhaps its bec I know if I learnt how to make it meh mother will make meh cook more often :?

[serenity]

I finally got around to trying Naina's pasta recipe - the easiest one:


1 Box Penne pasta (cooked)
1 large red Onion (sliced thin)
2Tbs Olive Oil
Salt & Pepper
Garlic (chopped really fine)
3 Large beef steak tomato (sliced medium)
Fresh Basil (10 Leaves chopped)
1.5 Lbs Fresh Mozzarella (cubed small)

simple and yummy

Boil Pasta and toss the above ingredients while Pasta is warm not HOT let sit for 20 mins ...

Lemme jus say Naina, God bless yuh!
That was FANTASTIC!
I absolutely LOVED it.
It smelled so good i eh even leave it to sit for no 20 mins, ah start to eat one time.
I highly recommend this folks.
Really simple, and really yummy.

Thanks again.

[Huma]

Macaroni Pie

- Boil mostly macaroni, but also some shells.
- Cheese sauce (not grated cheese).
- No egg.
- Add a small can of Campbell's Cream of Mushroom soup to the cheese sauce and stir very well over the same low fire you use to make the sauce. Add some garlic and black pepper...a lil parsley is nice too.
- Mix cheese/soup and pasta.
- Add a tin of corn.
- Bake and done.


I also do a variation with penne instead of macaroni, and black olives, cauliflower and broccoli along with the corn. Mix up everything and bake like a pie, or just pour the sauce over the pasta/veggie mix.

[serenity]

Oooohh, that sounds interesting!
Mushroom soup...who knew?
I have plenty of the basil still remaining so everything I cook from now on getting basil till de pack done. (yeah Naina, didnt get no fresh basil)