Psst... We're working on the next generation of Chowhound! View >
c

Chowshok's Profile

Title Last Reply

cilantro chutney

Wow you are lucky. It didnt grow in my Vegetable garden, and its three times the price for a bunch at the store! I wish I had your problem :-)

In times when we have excess Cilantro, my SO grinds it into a paste along with some salt, green chillies available in the Indian stores, ginger, tamarind or a bit lemon juice, (sometimes a little mint) and then freeze it in ice cube trays. Basic paste to make various chutneys, sauce/gravy for meat, fish or vegetable dishes, etc.

Aug 31, 2015
Chowshok in Home Cooking

brown basmati rice-- are all these step necessary?

Me Five :-)

Aug 20, 2015
Chowshok in Home Cooking

How would you make Green Curry Pork Sausage?

basically followed the same technique as tex.s.toast did, but with ground turkey meat and red curry paste, the recipe of which I followed from http://www.thaitable.com/ website. I made small meat balls mixed with the ground paste.
Then added the meatballs to a Thai Red Curry recipe (from the same website), instead of any other meat. This dish was a great hit at a potluck party.
The website might not be a thai granny, but pretty close ;-)

Aug 13, 2015
Chowshok in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

Agree that the successes do keep bringing us back for more. Made another chicken curry last night with a package curry paste made by "Parampara" brand that is easily available in any Indian stores. I had selected the "Hyderabadi" curry. The package instructs to mix the paste in 425 mL of water, mix it with 400gms of chicken and cook till done.

Well I started by sauteing sliced onions in coconut oil, added curry leaves, ginger, garlic, green chillies according to taste. After 3-4 minutes, added frozen SLBL chicken thighs. After "browning" the surface for 3 minutes on each side, added the package masala and stirred well. A couple minutes later added chopped tomatoes, water and mixed them all up and allowed to come to a boil. Closed the lid and hit the "poultry" button, remembered to seal the vent and let the IP do its job. All this work in 10 minutes!! Can you believe it? As someone mentioned it above, no more baby sitting the pot as it is cooking!!!

When I opened the lid, the curry was a gorgeous color, and after adjusting the seasonings, it tasted so good. The Chicken was cooked so moist. Very happy with the results.

Now that I am slightly confident with the IP, will put it in regular rotation and try out the other features and experiment with the manual settings. I have read each comment on this thread and lots of the questions in my head have been answered. Thanks to this awesome thread and all you lovely Chowhounds :-)

Aug 06, 2015
Chowshok in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

Thanks for the insight Duffy. Really appreciate it :-) We all still loved the biryani, it was cooked perfect and very tasty, except for the base layer. Now I know how to avoid the food sticking to the base - just add more liquid. I thought the liquid from the marination would be sufficient. Well a valuable lesson learnt, without having to throw dinner out :-)

Aug 06, 2015
Chowshok in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

Like Steve Timko, I bought an Instant Pot DUO60 7-in-1 Programmable Pressure Cooker, 6Qt/1000W, too that was marked down from $133 to $99 for Amazon's Prime Day. So far, I have made only two dishes using it and I had two different experiences, which I would mainly attribute to the learning curve of using it.

The first one was a simple Chicken Curry. Heated Oil and Sauteed sliced onions right in the pot, added ground masala (Kolhapuri Chicken Masala), added frozen chicken thighs, pre-boiled potatoes (since I had left overs from another dish I had made earlier), tomatoes and closed the lid and hit the "poultry" button. All this work in 10 minutes. After the natural release (say 45 minutes later), opened the lids to a great and yummilicious chicken curry with most tender and moist chicken pieces. As expected, it tasted better the next day.

Armed with this great result, I tried to test the slightly more complicated "Lamb Biryani". Again, sauteed onions right in the pot, added the pre-marinated lamb, added half a cup of water and mixed it all up. Closed the lid and hit the "Meat/stew" button to cook the lamb. Meanwhile I had the rice cooking partially in a separate pot. About 10 minutes in, I started to smell burnt food from the PC. I immediately turned it Off (which was probably the first mistake). After the natural pressure release, opened the lid saw that some of the gravy had started to stick to the bottom. Scraped it up with a wooden spoon. The lamb was far from being done. So added 1/4 cup water, stirred it all up again and closed the lid. Since the Poultry button had worked I turned it on (all logic gone out the window by then) but forgot to lock the vent (mistakes 2 and 3). Throughout the poultry cycle, there was the burnt smell, but I chose to ignore it. After the beep, to my dismay, the lid was not pressurized. When I opened it, the lamb was still undercooked. It was getting late, so I added the partially cooked Rice, closed the lid and this time hit the "rice" button, as I didnt want the rice to over cook. Again forgot to seal the vent, which I found out after the beep, then opened the lid. The rice was still not cooked. So repeated the "rice" cycle and sealed the vent. After the 20 minute cycle and natural release, the biryani was finally done. The Rice was cooked perfect and the lamb was also well done, although there was a thick layer of the dark brown burnt food.

Note to self about the Lessons learnt:
Always seal the vent after closing the lid for food that need to cook under pressure.
Cook meat at its appropriate timing by choosing the right setting (dont try to short cut it by using some other setting)
For Biryani's cook meat/poultry first by using their appropriate settings, add partially cooked rice and hit the "Rice" button.

Aug 05, 2015
Chowshok in Home Cooking

ROAST CHICKEN! Home Cooking Dish of the Month (March 2015)

Tandoori Chicken
Ingredients: 1 full chicken
4 cloves, cinnamon to taste, 4 cardamoms, 1 pinch of dry ginger, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp fenugreek seeds, 1/2 tsp carrom seeds, 1/2 tsp pepper powder, 1 tsp garlic paste, 1 tsp ginger paste, 2 tbsp yoghurt, 1 tsp oil, 1 tsp of white vinegar, 1 pinch of red paprika powder, 1 tsp salt, lemon juice to taste

Method: Grind the cloves, cinnamon, cardamom, dry ginger, cumin seeds, coriander seeds, fenugreek seeds, carrom seeds and black pepper together to a fine powder. Set a tsp of the masala aside. Then add garlic paste, ginger paste, yoghurt, oil, white vinegar, red chilli powder, and salt. Mix it well. The marination is ready.
Clean the chicken and cut it into desired pieces. You can definitely use the whole chicken. Coat the prepared marination on all sides of the chicken, mainly under the skin. Cover and Bake the chicken in a pre-heated oven for about 45 to 60 minutes at 350F till done.
Or, as the temperature approaches 145F in the thickest portion of the chicken, take it out and continue to cook it on the grill. Brush the chicken with oil and cook till it is done. Tandoori Chicken is ready to eat. Sprinkle prepared masala powder and lemon juice on top and serve hot.

Mar 30, 2015
Chowshok in Home Cooking

Leftover Enchilladas??

Love all the ideas, especially the egg dish, and hash. Would definately scrape out the extra sauce. Thanks all so much

Mar 06, 2015
Chowshok in Home Cooking

Leftover Enchilladas??

Made some Tex-Mex chicken enchilladas last week with a store bought Mole sauce. Made the chicken in a crockpot, and mexican rice, guacamole, shredded lettuce as side dishes. Although the dinner was delicious and was almost similar to what we get at our favorite Mexican restaurant, the mole sauce was a little too sweet for our tastes. There is plenty of enchilladas left over, packed in the freezer.
Any one has ideas of how to use them up, even if it means we split them to make 2 or 3 different dishes at different times. One idea was to shred 3 or 4 enchilladas to be used as base in a tortilla soup and add some veggies like onions, carrots, corn, etc. and some spices to cut the sweetness a bit.
Any other ideas would be most welcome. Thanks.

Mar 04, 2015
Chowshok in Home Cooking

Problem with an Aloo Tikki recipe (Indian potato patty)

Love the idea of adding minced meat or shrimp. I also add cooked and mashed tuna fish to the potatoes. Canned tuna or any fish meat in water also works in a jiffy. I sometimes lightly dip the patties in "rawa" or cream of wheat before frying them, if i feel that the mixture is too loose.

Feb 02, 2015
Chowshok in Home Cooking

How to make Roasted Peanut Powder (not Butter) in Vitamix?

Oh Wow, that sounds like a fun experiment. Will try it out, if I can lay my hands on the maltodextrin. I have seen some modernist chefs use it on shows like "Chopped".

Jan 14, 2015
Chowshok in Home Cooking

POULTRY SOUP! Home Cooking Dish of the Month (January 2015)

Not exactly a recipe, but just put together some ingredients that I had on hand to make, what I would like to call "Chicken Mushroom Soup". Sauteed some thinly sliced white mushrooms, added a pinch of salt & pepper and poured a cup and half of chicken broth (store bought) into the pot. Brought the mixture to a simmer, then added a couple teaspoon of fish sauce, a teaspoon of the hot (chilli-garlic) sauce. Poured the soup into a bowl, squeezed half a lime and garnished with some cilantro leaves. It just hit the right spot on a cold gray wintery night.

Jan 14, 2015
Chowshok in Home Cooking

How to make Roasted Peanut Powder (not Butter) in Vitamix?

Will pulse it next time. Thanks for the advise.

Jan 13, 2015
Chowshok in Home Cooking

How to make Roasted Peanut Powder (not Butter) in Vitamix?

I had to google to figure out what PB2 was. That seems like processed stuff with oil extraction and all. The chutney powder that I made lasts on counter top for at least a month (that is if it is not devoured in the first 3-4 days - its that good and everyone love it). It does have a little bit of dry ingredients like a little roasted salt and red chilli powder to taste. I only want mixture ground to be a little more finer. :-)

Jan 13, 2015
Chowshok in Home Cooking

How to make Roasted Peanut Powder (not Butter) in Vitamix?

Thanks.. have already used the dry container.. but have not tried the - pulse, remove, shake, pulse - routine.. will try it out.

Jan 12, 2015
Chowshok in Home Cooking

How to make Roasted Peanut Powder (not Butter) in Vitamix?

To make Dry Chutney Powder using roasted peanuts, we need to grind the peanuts into fine powder. I have been trying to use the Vitamix blender to achieve the powder consistency, but no luck so far. At low variable speed the peanuts are just chopped, but as I increase the speed, the semi ground peanut mixture seizes up to form the butter, which is not what I want. I have used the regular jar, as well as the dry grind jar, but no luck so far. The resulting chutney powder has coarse, chunky peanut bits in them. Taste wise its good, but not the final product that I have in mind, especially with such an expensive blender and its accompanying jars. Has anyone tried this before?

Jan 12, 2015
Chowshok in Home Cooking

Next year will be different: Thanksgiving

Mix some sauteed onions and a couple cans of drained tuna fish, make patties. Its so Yummy, even kids like it...

Dec 04, 2014
Chowshok in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

Unfortunately, if the curry leaves are not dried properly, they are really not even worth considered to be substitute to the fresh leaves. We get air-tight plastic satchets/packets of fresh curry leaves in our local Indian store. Depending on how long the leaves have been sealed in those packets, there is some moisture content in them. We usually cut open the packet, remove the leaves, dry them and the packet with a paper towel, put the leaves back in the packet and stick it in our egg shelf of our refrigerator, with its open end upright. This way the leaves dry slowly without loosing much color or flavor. But if we do not open/dry the packets as soon as we get them from the store, the leaves become darker and darker in color - which is IMO decayed leaves.

WE have also toasted the leaves by spreading them evenly on a baking pan and in a hot oven for 5-10 minutes. Crush the toasted leaves and use them like you would dried basil or oregano or other herbs, but for recipes which call for curry leaves.

Nov 04, 2014
Chowshok in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

What a coincidence. I made Chettinad Chicken too over the weekend by following the recipe found at this link http://vahrevah.com/pepper-chicken-ch...

Mustard & Cumin seeds are added to hot oil in a dutch oven. When they start to sputter, chopped onions, curry leaves, salt to taste are added and sauteed for 4-5 minutes. Instead of adding the whole bayleaves/ cinnamon/ cardamom/cloves as suggested, I ground them finely in a coffee grinder and added the ground powder along with the onions. Chopped green chillies, turmeric and ginger garlic paste are added and cooked for a few minutes, followed by finely diced tomatoes, red chilli (cayene) powder, coriander powder. The mixture is stirred well and allowed to cook till the oil oozes out. Chicken pieces are added and mixed well with the masala. The Dutch oven is covered, heat reduced and the pot is allowed to cook for 10 to 15 minutes, till the chicken is cooked through. Some crushed black pepper is mixed in with the curry at this stage and then chopped cilantro is sprinkled as garnish. I added approx. 14oz of chicken broth to the cooked curry to allow us to dunk some crusty bread into the curry.
This is such a great spicy Chicken curry. The addition of mustard seeds & curry leaves along with the simple garam masala makes it so unique.

Nov 04, 2014
Chowshok in Home Cooking

What's in your slow cooker today

Dry Lamb Roast
I mixed thoroughly 1.5 lbs of lamb shoulders with S&P, 1/2 tsp turmeric, 1T white vinegar, 1 tsp of red chilly powder, 1tsp each of ginger, garlic & green chilly pastes, 1tsp of Shaan biryani masala, a handful of fried onion slices (all got from an Indian store), 1/2 cup finely chopped cilantro leaves & mint leaves. Spread a tsp of oil & ghee each on the base and sides of the SC ceramic insert and transferred the lamb into it. Surrounded the meat with a skinned & cubed potato and coarsely chopped onion and set the SC on low all night. Next morning I added two finely chopped tomatoes and let it cook for another 30 minutes (I like the tomatoes just warmed in my dishes). Sprinkled some more chopped cilantro and squeezed some lime juice and ate it with white rice.
The meat was so succulent and the resulting curry was cooked perfectly. A little dry, but mixed with the rice, it tasted like Biryani. It is so goood!! Yum!!

Jun 04, 2014
Chowshok in Home Cooking
1

Lobster ravioli sauce

Wow!! Such great ideas for the sauce. The SO found this at BJ's last week. We just added a cup of vodka sauce to the ravioli, it tasted blah!! I should have known better and checked out chow for these great ideas. Next time she gets it, we'll definately try out one of these sauces.

May 13, 2014
Chowshok in Home Cooking

What's in your slow cooker today

Thanks all :-) I just borrowed the idea from Indian Simmer blog. Here's the link:

http://www.indiansimmer.com/2013/01/h...

May 13, 2014
Chowshok in Home Cooking

What's in your slow cooker today

I just use a dedicated strainer lined with a cheese cloth, while the Ghee is still warm. :-)

May 01, 2014
Chowshok in Home Cooking

What's in your slow cooker today

Last night had two SC's going on at the same time. One to make Chicken Broth - with neck, wings, spine bone, etc. that were to be discarded from a whole chicken, with some onion, carrots, garlic, a tsp whole black pepper, a cinnamon stick, a bay leaf, a handful of cilantro stems. Sauteed everything in a tsp of Olive Oil, seasoned w/ S&P and transferred into the SC. Filled it to the brim with (about 6 cups) of water, cooked on high for an hour, then on low all night. The house smells great!!

In another SC, dumped 2 lbs of butter sticks and let her rip on high for 3 hours. I had the lid cracked open a little to let the vapor escape. Had beautiful golden, nutty flavored Ghee at the end, with all the browned milk solids settled at the base. My mother will be proud for such an awesome ghee without any effort or baby sitting it :-)

May 01, 2014
Chowshok in Home Cooking

What's in your slow cooker today

Thanks for the great idea foodieX2. I did my caramelized onions using my SC too. It is fantastic. I blended half of it into a fine paste & froze it. Every now and then I add a couple tablespoons of this paste to recipes that call for caramelized onions, to achieve that additional depth of flavor.

Apr 25, 2014
Chowshok in Home Cooking
1

What's in your slow cooker today

Don't know what to call the dish, but since i used chicken sausages, italian spice blend & portobello mushroom-cheese tortillenes, I will probably say its a recipe that closely resembles the minestrone soup.
Browned 6-8 chicken sausages (flavoured with cheese & peppers) in some olive oil, transferred them to the SC. Sauteed a sliced onion w/ 3 cloves of smashed garlic, 1 cup chopped carrots, and seasoned w/ s&p, red pepper flakes, 1/2 tsp crushed fennell seeds, 1tsp mccormick's italian spice blend. Transferred the whole mess into the SC, washed down the skillet with a couple cups of water which went in to the SC as well. Also added a 14oz can of rinsed northern beans. Set the SC at high for 2 hours. In the last half hour, stirred in 1/2 cup chopped tomatoes, 1 cup chopped spinach and the tortillenes. Instead of tomato paste, i added a couple tablespoons of caramalized onion paste. I also added a couple spalshes of worchestershire sauce.
When served in a bowl, I added a splash of lime juice, some more red pepper flakes and some crumbled feta cheese.. It was so yummy and filled us up.

Apr 25, 2014
Chowshok in Home Cooking
1

Cooking with whole spices

We leave the whole spices in the final dish too. Biting into a Cardamom pod or a clove is surely unpleasant, but in addition to their mouth/palate cleansing abilities, they both have great medicinal properties, aiding in antiseptic and digestive processes in the body. Biting into a clove actually helps those with tooth or gum aches.
However, as our two toddlers are fed the same spicy food that we eat (yeah we started them young, and sometimes the dish is mixed with some yoghurt to cut the edge off), and to avoid them choking on the whole spices, I reduce the amount of cardamom and cloves by a quarter (if the recipe says 4, I add 3) and powder them in the coffee grinder and use it, as I would the whole spices.

Hope this helps :-)

Mar 20, 2014
Chowshok in Home Cooking

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by Roberto Santibanez

I know its a very late reply Mexijo, but no, I have not tried anything yet, except maybe a Salsa. These past 8-9 months have been excruciatingly challenging with a sick mother overseas, loosing two of my father's siblings in a span of 3 months, along with extreme work challenges and studying for an exam. Cooking has been pushed to back burner. Hopefully will get to the book in a month's time. There is a lot of good info on this thread, which provides good starting points.
Thank you all for your lovely inputs.

Mar 14, 2014
Chowshok in Home Cooking

What's in your slow cooker today

Adopt the recipe for a smaller quantity and to cook on Stovetop and then compare the results. If you like it, then maybe the PB is getting overcooked in the SC. Solution for that is to add the PB almost at the end of cooking in SC, probably during the last 30 minutes or so. Also try adding some heat (as in red pepper flakes or sriracha or chilli garlic sauce) if kids are Ok to eat it. That might also boost the rest of the flavor.
We are not fans of PB, other than on a sandwich with jelly. Otherwise would have loved to try it out. :-) Good lUck!

Feb 11, 2014
Chowshok in Home Cooking

What's in your slow cooker today

No fldhkbnva, I have not tried it yet. Skimming through the recipe, I just realised that IMHO it might not be an authentic vindaloo recipe (adding vinegar and mustard seeds to a bunch of other ingredients does not make it vindaloo) that I am used to. Plus addition of a generic curry powder, tomato sauce(?), and parsley didnt seem right. Its probably just a recipe for a dish similar to a korma! Also breast meat in SC just mushes it up. I would use bone-in thigh pieces for the said amount of time in the SC.
I normally use the recipe on stove-top at this link :
http://www.aayisrecipes.com/nonveg/ch...

I am thinking of adopting this recipe to the SC cooking method mentioned in the link you provided.
Some other links for good Pork (which is a very good candidate for SC cooking) Vindaloo :

http://maunikagowardhan.co.uk/curry/c...

http://blog.sigsiv.com/2010/09/goan-p...

Note: These two recipes are fiery hot! Please adjust the chilli peppers and black pepper according to your taste buds :-

)

Enjoy!!

Feb 04, 2014
Chowshok in Home Cooking