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Coronavirus - Stay At Home Foodie Thread


AtheK
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Ate roti after a few months.

I can't make them round, it tears if I try to thin and circle it.

 

With mix veg or using all the leftover vegetables in the fridge - brinjal, capsicum, tomatoes, cauliflower, onion and kundru - turned out good than expected.

 

 

 

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4b3fa23bc1bf5010ab9f1af88d92092e.jpg

Edited by GunnerY2J
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5 minutes ago, GunnerY2J said:

How much time does dal take on low flame and in a pan ?
1 hour and it was still a bit raw.
Ate it regardless.

I don't know how to use a cooker.

Sent from my ASUS_X01BDA using Tapatalk
 

It will take ages to cook that way. 

Using a pressure cooker isnt difficult. Yoy just have to put dal, water and put on the lid. Let it give i9-10 good whistles and then wait 10-15 min till the steam escapes .

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15 minutes ago, playstationdude said:

It will take ages to cook that way. 

Using a pressure cooker isnt difficult. Yoy just have to put dal, water and put on the lid. Let it give i9-10 good whistles and then wait 10-15 min till the steam escapes .

I fear blasting if too much water is put in ? 

Or burning if too less.

And don't know which whistle belongs to which cooker and if it has fitted.

 

Also,is it healthier to cook in open pan or it's a myth ?

 

 

Edited by GunnerY2J
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1 hour ago, GunnerY2J said:

I fear blasting if too much water is put in ? 

Or burning if too less.

And don't know which whistle belongs to which cooker and if it has fitted.

 

Also,is it healthier to cook in open pan or it's a myth ?

 

 

I dont know, seems to be a myth. The only thing cooker is doing is building up pressure quickly, thereby lowering the boiling point of water.

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1 hour ago, GunnerY2J said:

I fear blasting if too much water is put in ? 

Or burning if too less.

And don't know which whistle belongs to which cooker and if it has fitted.

 

Also,is it healthier to cook in open pan or it's a myth ?

 

 

I dont know, seems to be a myth. The only thing cooker is doing is building up pressure quickly, thereby lowering the boiling point of water.

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Cookers have whistle and another valve for safety. If both fail, the design is such that the gasket will pop out and release steam. So almost no chance of cooker blasting. 

Whistle can get blocked so clean the cooker regularly. 

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On 6/2/2020 at 12:46 PM, GunnerY2J said:

I fear blasting if too much water is put in ? 

Or burning if too less.

And don't know which whistle belongs to which cooker and if it has fitted.

 

 

Going by the past posts you are a pro chef.. shouldnt' be held back with quantity of water required to make dal..
Even I can make dal (mind that I can only make rice,dal,roti & egg burji) :P

The amount of water you need is such that the water level is about 1 cm (or 1/4th of your finger) above the quantity of dal after you put in the pressure cooker.. Add turmeric powder and salt and close the cooker lid..
Give it about 5 to 6 good whistles preferably on low to medium flame.. Make tadka on frying pan and add the dal to it.. Enjoy afterwards :thumbsup:

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  Going by the past posts you are a pro chef.. shouldnt' be held back with quantity of water required to make dal.. Even I can make dal (mind that I can only make rice,dal,roti & egg burji) [emoji14]

The amount of water you need is such that the water level is about 1 cm (or 1/4th of your finger) above the quantity of dal after you put in the pressure cooker.. Add turmeric powder and salt and close the cooker lid..

Give it about 5 to 6 good whistles preferably on low to medium flame.. Make tadka on frying pan and add the dal to it.. Enjoy afterwards [emoji106]

 

 

Sarcasm detected [emoji14]   You need a fixed and accurate quantity for it,

after reading nothing can go wrong,

I tried brown rice  (never had before - so don't know if it was okay) just now in a cooker, the cooker started spitting out water from the whistle.

apparently, the cooker was faulty.

After 6 whistles I switched off the flame.

 

 

 

Also, Chicken Sambhar with ready to cook dosa ghol - don't have non stick tawa.

 

Didn't use cooker for this thoughe60872b9bab25a22fac13376cc6565c8.jpg

 

 

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Baked uttapam or rice pizza.

 

Used dosa ghol as pizza base.

 

 

 

As a pizza, Inferior but i don't like bread of pizza so this worked better for me.

 

As a uttapam, better : very thick, soft (a bit hard from the outside), fluffy inside and well cooked - wasn't possible on a tawa.

 

 

 

 

Sent from my ASUS_X01BDA using Tapatalk

 

 

 

 

 

b85c982749ae3e2ccf701303880a1d92.jpg9456a7e0d4e4206841a0d990c72291a6.jpg

Edited by GunnerY2J
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24 minutes ago, GunnerY2J said:

As a pizza, Inferior but i don't like bread of pizza so this worked better for me.

 

The bread is the most fundamental part of pizza. If you have an oven you could try to bake your own. The readymade pizza bases you can buy are really rubbish to what you can make by yourselves. Only problem is the amount of effort and care needed to make good pizza dough. 

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18 minutes ago, Banz said:

 

The bread is the most fundamental part of pizza. If you have an oven you could try to bake your own. The readymade pizza bases you can buy are really rubbish to what you can make by yourselves. Only problem is the amount of effort and care needed to make good pizza dough. 

Yes, effort and care and skill is lacking, sure would be worth the effort

 

but maida is also not something I prefer or look forward to eat now.

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