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Coronavirus - Stay At Home Foodie Thread

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8 hours ago, silentassassin said:

 

This is great man
what did u add for flavor ?

I constantly make mushroom pepper dry. 

I used  pepper & rock salt  yesterday with a hint of oregano.

 

I also use Keya’s All Purpose Seasoning sometimes, it takes a bit like Maggie Magic Masala cubes.

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3 minutes ago, Right said:

I used  pepper & rock salt  yesterday with a hint of oregano.

 

I also use Keya’s All Purpose Seasoning sometimes, it takes a bit like Maggie Magic Masala cubes.

 

Even i use Keya products. There seasonings are pretty awesome.
As for Brocolli. Opposite to Community college , next to bangalore cafe in Jayanagar, 1 guy sells brocolli on cart.
He gets stock everyday morning and manages to sell it off in few hours. 
Its very fresh . 
I usually buy from there 

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Made some mushroom-paneer momos a couple of days ago. 

 

Used rice flour with a little bit of maida (as we didn't have enough maida at home anyways). I find the rice wrapping is a lot more delicious than the maida one (if you have eaten modaks, you might know).

Shaped them this way because this is the easiest dumpling shape you can make (rice dough is hard to shape and we don't have enough momo shaping skills) and it is quite stable inside the steamer. 

 

The filling:- 

tmp-cam-457580822158989272.jpg

 

The momos:-

tmp-cam-8833765134172481717.jpg

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14 hours ago, Banz said:

Made some mushroom-paneer momos a couple of days ago. 

 

Used rice flour with a little bit of maida (as we didn't have enough maida at home anyways). I find the rice wrapping is a lot more delicious than the maida one (if you have eaten modaks, you might know).

Shaped them this way because this is the easiest dumpling shape you can make (rice dough is hard to shape and we don't have enough momo shaping skills) and it is quite stable inside the steamer. 

 

The filling:- 

 

 

The momos:-

 

 

I want to try this weekend
How hard is it ? 

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Just now, silentassassin said:

I want to try this weekend

How hard is it ? 

 

Only skill required is for the momo wrapping. If you are experienced in working with dough, you might have no problem. The shape I made is the easiest you can make. There are Youtube tutorials for all the different shapes you can try. 

Make sure to let the filling dry out completely. Watery filling will create soggy momos. 

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On 5/21/2020 at 4:43 PM, GunnerY2J said:

Ok, since multiple people said it,

I did put it on a plate this time.
It's okay if the no filter or camera quality still doesn't work.

 

Wasn't hard, was it? :P So much better. Looks good too! 

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2 hours ago, Joe Cool said:

 

Wasn't hard, was it? :P So much better. Looks good too! 

Yes, it does look better and took an extra 45 Seconds.

 

But it is just personal preference of stuff where it was cooked and as a whole.

 

 

 

Edited by GunnerY2J
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Had some Taco shells since very long and we decided to prepare it today and it came out really really good! Courtesy, wifey with me on supporting role.

 

Marinated Paneer and veggie filling:

y4q9One.jpg

 

Taco shells getting ready: (purchased ready made)

S8WAgOu.jpg

 

Salsa filling to add on top of paneer.

v93ZpnI.jpg

 

Final product: 

rlEHhPZ.jpg

Wgf9JzQ.jpg

 

It tasted very good as well. A lot better than Mexican Paneer taco we get at Taco Bell :P

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Tasting Haleem after being away from Hyderabad for almost 7 years .. goat meat, lots of lentils, spices and wheat grains

0436298d79b844a0816d45feef045182.jpg


Sent from my iPhone using Tapatalk

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