- Rishtedaar's Cookbook -

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unknown18

@unknown18

Rocker

+ 2

Posted: 15 years ago

This thread is for you guys to share your recipes!

Since we share almost everything here then why not share recipes and eat yummy food! We have some great chefs here who will provide their 'original' recipes and all of us can learn!

This is what you have to do:

Write your recipe out using your notes. This does not have to follow any certain format or style, so long as it is readable and can be followed someone else if you desire to share it. The following items are a rough guideline for a typical recipe:

Name of the food (or dish).
Servings produced.
Ingredients, with measurements for each one. Clearly write out the measurements. For example: 1 teaspoon not 1 t. or 1 cup not 1 c.
Use numerals when writing the recipe. Write bake for 15 minutes not bake for fifteen minutes. This makes it easier to read recipes which follow a somewhat standardized format.
Oven or stove temperatures. Many baked recipes will state at the beginning "Preheat oven to ____ degrees".
Preparation steps, including all special instructions and cooking times.

Here are some rules! Please follow them! These will make everyone's life easy😆

Original recipe.
Home made and tasted.
No cut and paste recipes from the internet.
Measurements in lbs and not kilos
List proper utensils, pots, pans, bowls and other kitchen tools that will be needed
List the Ingredients. You will want to be as specific as possible in type, quantity, and the method used to prepare it for addition. An example might be, "One medium yellow onion, peeled and finely chopped". Note, a yellow onion is distinctly different from a red onion, and finely chopping is different from slicing or coarsely chopped.
Proceed through each step of preparation, being as exact in your measurements, cooking times, temperatures, and sequence of adding ingredients as possible.
Use the correct term for each step in your process. Using the correct nomenclature for these will enable another person familiar with standard terminology to more closely duplicate your success, and avoids potential confusion.
Simplify the process and keep descriptions as brief and to the point as possible, without compromising the accuracy
Make a point of adding descriptive phrases where they are needed. If you are to saute one or more ingredients until lightly browned, there may not be an exact cooking time or even temperature that works every time, so telling the person trying your recipe what they are looking for will be helpful.
Give sufficient warnings about any problems which may occur during the cooking. An example of this might be "Do not open the oven door while baking, or your cake may fall", or "Do not let the oil get too hot on the stove"
Cook the course or item you are writing your recipe for, and see if it turns out just right. If it is too sour, sweet, salty, spicy, or otherwise fails the taste test, consider what you might do to correct the problem, then begin the process over again. Guessing an adjustment, either in ingredients, cooking times, or temperatures does not always yield success

If you are banned from your kitchen (for some reasons 😆) then please don't try to cook. Be careful when you are cooking.

Lets start posting and cooking!

PM me when you post a recipe so that I can include the link here for easy access!

Recipes:
1) Desi Ghee - Page 1 (By Tulsey)
2) Garam Masala - Page 1 (By Tulsey)
3) Dosa - Page 3 (By Tulsey)
4) Potato bhaji - Page 4 (By Tulsey)
5) Coconut Chutney - Page 5 (By Tulsey)
6) Dosa on the tava - Page 5 (By Tulsey)
7) Gujarati Khandvi Recipe - Page 5 (By Nehal)

8) Dosa Dough-Mix Recipe - Page 6 (By Varsha)

9) Red Chutney Recipe - Page 6 (By Varsha)

10) Green Coconut Chutney - Page 6 (By Varsha)

11) Gujarati Muthiya - Page 6 (By Varsha)

12) Handvo Recipe - Page 7 (By Varsha)
13) Dry Fruit Laddus - Page 9 (By Tulsey)
14) Khaman Dhokla - Page 9

15) TRINIDAD MACARONI PIE - Page 11 (By Fifi- Yea she can cook😆)
16) TRINIDAD STEWED CHICKEN - Page 11 (By Fifi)
17) PELAU - Page 13 (By Fifi)
18) COLE SLAW - Page 13 (By Fifi)
19) Suji Dhokla - Page 15 (By Carpe)
20) Fresh Mint Chutney - Page 16 (By Tulsey)
21) Tabbouleh - Page 22 (By Tulsey)

22) Cassava (Yuca) Pone - Page 23 (By Fifi)
23) Coconut Bread Trinidad - Page 23 (By Fifi)
24) Gujarati Kadhi - Page 27 (By Varsha)
25) Stuff Karela...Bittergourd...Bittermelon... - Page 27 (By Varsha)
26) Greek Rotini Salad - Page 30 (By Tulsey)
27) Aloo (potato) Baingan - Page 30 (By Tulsey)

28) Roasted Aubergine curry - Page 31 (By Bhavni)

29) Stir Fried Eggplant with Spices - Page 32 (By Tulsey)

30) Indian Roasted Eggplant - Baingan burtha - Page 32 (By Tulsey)

31) SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE - Page 32 (By Tulsey)

32) gobi mateer sabzi - Page 33 (By Bhavni)

33) Masaledar Kerela - Page 33 (By Tulsey)

34) Spicy Orange Beef (or chicken) and Vegetables - Page 34 (By Tulsey)
35) Masala Macaroni - Page 38 (By Nehi)
36) Macaroni and Beans - Page 38 (By Nehi)
37) Kanda Bateta Phoha - Page 39 (By Nehi)

Credit for the rules and the idea: Tulsey

Edited by unknown18 - 15 years ago

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Frequent Posters

Tulsey

@Tulsey

Inactive

Posted: 15 years ago

How to make Desi Ghee.

I usually buy the 4 pack combo of unsalted butter in Costco and make ghee of 2 or 3 packs at a time and store it in the fridge.

Directions:

Heat 7-8 sticks of unsalted butter in a clean heavy bottomed utencil (patila). When all the butter is melted, keep the heat on low. Let it boil. No need to stir as you want the whey (the liquid that is in the butter) to settle in the bottom.

The froth will start to form on the top of the utencil (patila). Keep removing the froth with a spoon and discard it.

You will notice that when the liquid becomes transparent and you can see the bottom of the patila clearly, the ghee is done. Switch off the heat and remove the utencil (patila) from the heat and on a coaster.

Let it cool down completely.

Pour the ghee slowly in a glass jar. I use double layer of Bounty paper towel on the mouth of the jar. Make the towel into a shape of a sieve (chai strainer) and cover the mouth of the glass jar and put a rubber band to secure it.

Pour the liquid into the jar in small amounts making sure not to disturb the bottom. Remove the paper towel and discard it. Clean the mouth of the jar and secure the lid on it and refrigerate it. Discard the solid residue that is in the bottom of the patila.

The liquid should be crystal clear in the glass jar. The Ghee will solidify when it is in the fridge.

Some people add some Methi (fenugreek) to the liquid after removing from the heat. This addes flavor to the ghee. I don't like the smell of Methi so I have opted out of this part.

Enjoy.

Edited by Tulsey - 15 years ago

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

Hi Sid, the thread is really well done...👏👏

I loved the start of the thread with a Hello... and the chef Garfield..😃

Now tell me what group of foods you like😊 and I will have your favorite dishes posted.

Thank you Sid, you are so accomodating. I ❤️ you...

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unknown18

@unknown18

Rocker

+ 2

Posted: 15 years ago

Thanks😃 I m improving with every thread na😃 one day I will b like Tas😍

Thanks to firefox I hav been able to create a thread like that! Safari was weird😕

Some of us will end up like Garfield while cooking🤣 But that will not stop us😎

I really like Indian dishes, especially South Indian! I want to learn how to make dosa! nd I like chinese! nd anything yummy nd chatpata😆 (but not too spicy)

Anything for u Tulsey🤗 I ❤️ u too!

U know I hav never had Desi ghee!! I just realized this😆 nobody uses that in our house...

Edited by unknown18 - 15 years ago

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

Most valuable masala. ⭐️

Garam Masala is an aromatic and hot spice mixture that should be subtle and aromatic. I add it to the dishes as a final garnish. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian and Pakistani home will have their own "secret" mix!

Grind the spices in small quantities to preserve the flavour and quality of the mixture, and then store in an airtight glass container, away from direct sunlight and heat. (I store the cooled ungrounded mixture in the airtight glass container and grind the quantity that I need, by hand in kundi khotna. This way it is always fresh and flavorful).

NB: Black cumin seeds are also called Royal Cumin or ,Shah Zeera.

When I go to a dinner, I have often taken this as a great gift and tied a recipe card around the neck of the jar with a whole piece of cinnamon! This way people don't ask me to make it for them again...

Ingredients

15 whole cloves

30 Green Cardamom pods (use the seeds only)

5 black cardamom pods (optional)

4 cinnamon sticks

5 tablespoons black cumin seeds or normal cumin seeds

2 tablespoons coriander seeds

1 tablespoon fennel seeds

2 teaspoons black peppercoms

1/2 teaspoon fenugreek seeds (optional)

whole nutmeg, broken into small pieces

Directions

Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!

Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.

Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.

As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).

Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).

Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.

Use as directed in recipes that call for garam masala.

With this I bid Good Night to all my friends.....Especially to Sid..

Edited by Tulsey - 15 years ago

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

Sid I wrote the recipe on Word and copied it here.

I loose formatting when I do that. Is there a way to save the original format??

See I don't know how my Garam Masala has some words that are bold and my ingredients have lost the bullets...I did not bold anything. So weird. and I can't write my recipe on the quick reply as I want to see the full page and my format visible....really weird..

Edited by Tulsey - 15 years ago

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unknown18

@unknown18

Rocker

+ 2

Posted: 15 years ago

I think u hav to put the bullets in the reply box. The formatting will b lost if u copy from word😕

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

Originally posted by: unknown18
I think u hav to put the bullets in the reply box. The formatting will b lost if u copy from word😕

I have fixed it but the bullets are not recoverable. I even cut and pasted again, but it did not work. The bold is really stuborn and don't want to unbold....

Anyhow, the recipe for Garam Masala is really good.

Good night Sid....

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Nidhi

@NidhiMittal

Inactive

+ 2

Posted: 15 years ago

nice thread siddu.................................

u love to eat all the time🤣

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unknown18

@unknown18

Rocker

+ 2

Posted: 15 years ago

#10

Originally posted by: Tulsey
I have fixed it but the bullets are not recoverable. I even cut and pasted again, but it did not work. The bold is really stuborn and don't want to unbold....

Anyhow, the recipe for Garam Masala is really good.

Good night Sid....

Yea, it looks really gud! My mom makes it differently. I like urs better😆

Good night Tulsey! sweet dreams