1278 replies to this topic

[Suresh Hinduja]

I'm making something with a Lamb steak tonight. Let's see now what do we have...

later

Lamb steak(leg) braised in Tandoori marinade and mashed potato with unowhat.

[Sekhar]

Suresh,

Is that Grilled or baked?

We've stocked up on some more 'mutton' and kheema from a rediscovered store in ATL. It was pretty good and did not turn black and chewy the last batch, so we went back and bought some more.

[waaza]

for tea tonight, another roast chicken, this time lightly spiced under the skin and in the cavity:



you can see the spiced flesh on the right of the pic.

This time, it was stuffed with boiled potatoes and tomatoes, and a couple cloves of garlic.



The flavour was deeper and more rounded than the rice stuffed chic. Had it with a little tomato salsa and roasted dry Dandicut chillies.

cheers
Waaza

[Suresh Hinduja]

Sekhar, on Jun 24 2008, 09:31 PM, said:

Suresh,

Is that Grilled or baked?

We've stocked up on some more 'mutton' and kheema from a rediscovered store in ATL. It was pretty good and did not turn black and chewy the last batch, so we went back and bought some more.

I removed it from the marinade and seared it on both sides in a covered wok. Then added back the marinade and cooked it till just done. Use the wok cover to adjust and get your gravy thickness. It's quite simple actually.

I have a grill pan but a covered wok gives me greater control. What I need now is a wok with a grill indented bottom.

[Suresh Hinduja]

Ravum invited me to her place for dinner and I was fortunate enough to feast on:

Started off with a fig tart

followed by

Potato bread


and Quinoa Soup with Feta


This Focaccia was brought out from the oven and left to sweat


Her husband Ravi then opened a bottle of Wolfberger Gewurtztraminer 2006. Heavenly - Lychees and Roses. Didnt take a picture of the bottle as it refused to stand still.

Not trusting my photography skills anymore I concentrated on the job at hand.

A herb encrusted Focaccia with a mexican style Roasted Tomato Soup and chipotle peppers.

Lavender and ginger pannacotta.

Chocolate truffle icecream.

Sigh.

I drove back home taking away the rest of the potato bread and will probably have it with water for the next few days.

[Suresh Hinduja]

After the bread and water for lunch today

Made this for dinner now;
Oven grilled Murgh Reshmi Tikka , caramellised cabbage and a little pulao.

[from Old Forum]

Suresh.... am at the office and this is completely distracting me!

[Suresh Hinduja]

You like this? It's just a simple kabab.
I'll give you a better version next time you come over.

[Sekhar]

OK, so we have this Chana Masala Bandiwala around here:

I persuaded him to buy some beer too...

Edited by Sekhar, 27 June 2008 - 08:38 AM.

[Suresh Hinduja]

Sekhar Bhaiyya?

this reminds me, I must get around to making chana jor garam. ever had that?

[Sekhar]

Suresh Hinduja, on Jun 27 2008, 01:10 AM, said:

Sekhar Bhaiyya?

Yahan pe local seedha 'saada' logon ku aisa eech picture pasand hota. Maamla aisa eech hai.. Kaiku boleto paapulariti ki baat hai Bhai..

(Sorry, would be more than happy to translate for any one if desired )

Edited by Sekhar, 27 June 2008 - 11:40 AM.

[Sekhar]

Vandana's friend made this for us as a snack, tiffin..

As explained to Vandana:

Soak moong dal for about 4 hours then grind to a fine paste as dosa dough then keep aside.

Make a dough of rice flour and make tiny sabudana like balls steam and keep aside...

Grind up green chillies into a paste.

Put oil in a shallow non stick pan add cumin seeds and add standard 'upma' tadka ingredients (plus green chilli paste above) add Moong dal paste and stir fry ( add oil if needed). Add the steamed rice balls ,salt,cilantro and mint.

Eat with:

Tomato Ketchup
Any Chutney
or Curds/yogurt

Train Tiffin:

[Sekhar]

Tempted by Suresh's Chicken Reshmi Tikka, we made some Chicken Seekh Kababs on the Grill:

[Suresh Hinduja]

Wow!
They look perfect!

[Sekhar]

Thanks Suresh.

We made some not-exactly-Hyderabadi- ishtyle Aloo-Khaima tonight:

('Mutton')

Edited by Sekhar, 03 July 2008 - 09:35 AM.

[bague25]

Alu wadi

[Suresh Hinduja]

You get Colocasia leaves in Brussels? Wow.

Did you make a chatni to go with it?

[bague25]

Suresh Hinduja, on Jul 4 2008, 10:10 AM, said:

You get Colocasia leaves in Brussels? Wow.

Did you make a chatni to go with it?

Yes - I saw it last week ,and again this week - I could not pass on such an opportunity...

Shamefully admit to eating it with a very good tomato chilli sauce (made by a vietnamese spring roll seller in my market).

[Suresh Hinduja]

For the benefit of other viewers who may get foxed by "aloo wadi" as I do with so many other regional food terms

It is the same as

Patra
Patrel
Pathrode

I'm sure Sekhar will come up with an Andhra term.

[Sekhar]

Suresh Hinduja, on Jul 4 2008, 05:03 AM, said:

For the benefit of other viewers who may get foxed by "aloo wadi" as I do with so many other regional food terms

It is the same as

Patra
Patrel
Pathrode

I'm sure Sekhar will come up with an Andhra term.

I'm not a 100% sure of this but I think it called "Chamakoora Wadiyam", pretty much the same looking with besan filling, dropped into a gravy/pulusu. I remember an aunt (lived with them for a while) used to have these growing under a garden bench near the water tap and used to make this as a 'special'.

Edited by Sekhar, 04 July 2008 - 08:12 PM.