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Bon Apetit - Quad's Cookbook

 
 
Hon. Acoustical Engineer
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Join Date: Mar 2002
Location: Sugar Land, TX
Posts: 5,782
 
      18th Jan 2012
1/2 teaspoon = 30 drops
1 teaspoon = 1/3 tablespoon or 60 drops
3 teaspoons = 1 tablespoon or 1/2 fluid ounce
1/2 tablespoon = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons or 1/2 fluid ounce
2 tablespoons = 1/8 cup or 1 fluid ounce
3 tablespoons = 1 1/2 fluid ounce or 1 jigger
4 tablespoons = 1/4 cup or 2 fluid ounces
5 1/3 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons = 1/2 cup or 4 fluid ounces
10 2/3 tablespoons = 2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons = 3/4 cup or 6 fluid ounces
16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint
1/8 cup = 2 tablespoons or 1 fluid ounce
1/4 cup = 4 tablespoons or 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 1/4 cup + 2 tablespoons
1/2 cup = 8 tablespoons or 4 fluid ounces or 1 gill
2/3 cup = 10 tablespoons + 2 teaspoons
5/8 cup = 1/2 cup + 2 tablespoons
3/4 cup = 12 tablespoons or 6 fluid ounces
7/8 cup = 3/4 cup + 2 tablespoons
1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces


 

 
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Subarctic Penguin
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      18th Jan 2012



Definition: The metric teaspoon is a unit of volume equal to 5x10-6 cubic meters (1 metric tsp = 5x10-6 m³), the derived unit of volume in the International System of Units (SI). It is also equal to 5,000 cubic millimeters (mm³), or 5.0 cubic centimeters (cm³) or 0.005 cubic decimeters (dm³) (units of volume in the SI), or 5,000 microliters (μL), or 5.0 milliliters (mL), or 0.05 deciliters (dL) or 0.005 liters (L), which are units of volume in the metric system.

The teaspoon definition varies as follows:
  • The Canadian teaspoon or teaspoon (Canada), equal to 4.73 milliliters (mL) or 4.73 cubic centimeters (cm³)
  • The Imperial teaspoon or teaspoon (UK), equal to 5.92 milliliters (mL) or 5.92 cubic centimeters (cm³)
  • The metric teaspoon or teaspoon (metric), equal to 5 milliliters (mL) or 5 cubic centimeters (cm³)
  • The US customary teaspoon or teaspoon (US), equal to 4.93 milliliters (mL) or 4.93 cubic centimeters (cm³)
  • The teaspoon (FDA), equal to 5 milliliters (mL) or 5 cubic centimeters (cm³)
  • Note: FDA is an abbreviation for "Food and Drug Administration"


Definition: The metric tablespoon is a unit of volume equal to 1.5x10-5 cubic meters (1 metric tbsp = 1.5x10-5 m³), the derived unit of volume in the International System of Units (SI). It is also equal to 15,000 cubic millimeters (mm³), or 15 cubic centimeters (cm³) or 0.015 cubic decimeters (dm³) (units of volume in the SI), or 15,000 microliters (μL), or 15 milliliters (mL), or 0.15 deciliters (dL) or 0.015 liters (L), which are units of volume in the metric system.

The tablespoon definition varies as follows:
  • The Imperial tablespoon or tablespoon (UK), equal to 17.76 milliliters (mL) or 17.76 cubic centimeters (cm³)
  • The US customary tablespoon or tablespoon (US), equal to 14.79 milliliters (mL) or 14.79 cubic centimeters (cm³)
  • The Australian tablespoon or tablespoon (Australia), equal to 20 milliliters (mL) or 20 cubic centimeters (cm³)
  • The Canadian tablespoon or tablespoon (Canada), equal to 14.2 milliliters (mL) or 14.2 cubic centimeters (cm³)
  • The metric tablespoon or tablespoon (metric), equal to 15 milliliters (mL) or 15 cubic centimeters (cm³)
  • The tablespoon (FDA), equal to 15 milliliters (mL) or 15 cubic centimeters (cm³)
  • Note: FDA is an abbreviation for "Food and Drug Administration"







 
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Alfred Allen's Avatar
Join Date: Mar 2012
Posts: 20
 
      5th Jul 2012
Quote:
Originally Posted by Quadophile View Post
Murgh Cholay Recipe (Chicken and chickpeas curry)

Spicy and seasoned Chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist.


Ingredients

½ kg. chicken
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 medium onion-chopped
2 cups Chana (chick peas) boiled.
(Chick peas/Garbanzo beans)
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
¼ tsp. garam masala
6 tbs. oil
2 medium tomatoes
2 green chilies
1 tsp. fresh coriander (Dhaniya) leaves

Preparation

Fry the half of the onion in oil till it starts to turn brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder and Turmeric (Haldi). Fry for a minute.
Add chicken and tomatoes. Add a little water if you're using mutton.
When the meat is tender add the Chana and cook for 4-5 minutes.
Mash the Chana slightly to create gravy.
Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top.
Fry the remainder of the onions in a little oil and when they're brown and crispy add them in.
Cook for 2 minutes more and your dish is ready to serve with either, rice, naan or roti.
Serving: 2 to 3 persons

Murgh Cholay is one of my favorite dishes. My wife's recipe is slightly different, but the base is the same
 
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Hon. Acoustical Engineer
Quadophile's Avatar
Join Date: Mar 2002
Location: Sugar Land, TX
Posts: 5,782
 
      6th Jul 2012
Quote:
Originally Posted by Alfred Allen View Post
Murgh Cholay is one of my favorite dishes. My wife's recipe is slightly different, but the base is the same
How about posting your wifes recipe here?

 

 
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Hon. Acoustical Engineer
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Join Date: Mar 2002
Location: Sugar Land, TX
Posts: 5,782
 
      4th Feb 2013
Sabut Zafrani Murgh – Saffron infused Whole chicken




Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.
Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.


Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6


Ingredients:
For Brine:
2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken
1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables
5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary


Method:
-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

 

 
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Hon. Acoustical Engineer
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      4th Feb 2013
Tuna Cutlets Indian style

Makes: 26 cutlets


Ingredients:
Canola Oil – 2 tbsp
Yellow Onions – 2, large size, finely chopped
Green chillies – 10-12, finely chopped
Tuna Flakes – 2 tins
Salt – 2 tsp
Red Chilli powder – 2 tsp
Garam Masala – 1/2 tsp
Black Pepper powder - 1/2 tsp
Potatoes – 3, boiled, peeled, and mashed
Egg Whites – 3, whipped
Bread Crumbs – 2 cups
Canola Oil – as needed for shallow frying the patties




Method:
  • In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent.
  • Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally ensuring it doesnt get burned.
  • Add salt, red chilli powder, black pepper and garam masala.
  • Add the mashed potatoes to it mix well.
  • Keep stirring it continuously and let it cook for 7 minutes more.
  • Once ready, keep aside and let it cool.
  • Make small patties of the cooled mixture.
  • Pour the whipped egg white in a cup and bread crumbs in an another cup.
  • Dip the patties once in the egg white, then in the bread crumbs and store them in a plastic box if you want to store some, and arrange remaining on a tray to fry them.
  • Pour oil in a pan shallow fry them till brown on both sides.
  • Serve them hot.

 

 
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Captain Crunchie, Retired
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Join Date: Mar 2002
Location: In a Hovel
Posts: 22,323
 
      4th Feb 2013
It goes without saying ... you learn something new everyday.

I cook a lot of Chinese ... not the people, the food ... and I use a lot of garlic & ginger. Never thought to combine the two into one paste.

Adrak-Lahsun



... now where is my processor, that's food processor not CPU.

 

“I am the dreadful menace. The one whose will is done. The haunting chill upon your neck. I am the Conundrum.”
 
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Hon. Acoustical Engineer
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Join Date: Mar 2002
Location: Sugar Land, TX
Posts: 5,782
 
      17th Feb 2013
10 Minute Kurma

(Kurma Varieties, Potato Kurma, Soya Kurma, Chikpea Kurma, Corn Kurma, Greenpeas Kurma, Cauliflower Kurma, Paneer Kurma, Mixed Vegetable Kurma)

Ingredients
Choose any one of the following ingredients depending on what kurma you want to make
(Potato - 2 / Soya Chunks - 2 cups / Paneer cubes - 2 cups / Mixed Vegetables - 1.5 cup / Chikpeas - 1 cup / Eggs - 6 (Hard Boiled))
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5

Mixed Vegetable Kurma

Preparation steps
1. First of all prepare the vegetable/egg that you want to make the kurma with.
For any kind of vegetable kurma like potato kurma, corn kurma, green peas (pattani) kurma, cauliflower kurma, tomato (thakkali) kurma, knolkhol kurma, mullangi (radish)kurma, mushroom kurma, carrot kurma or mixed vegetable kurma.
- par boil the vegetables with some salt.
For soya kurma - soak the soya chunks in salted water for 10 minutes.
For paneer kurma - fry the paneer cubes or leave it as such.
For chikpea (kadalai) kurma - soak it overnight and pressure cook it for 2 whistles.
For egg kurma - hard boil the eggs.
2. Grind all the ingredients under 'List I' and keep it aside.
3. Similarly, grind the ingredients under 'List II' and set aside.

Method
1. Heat the oil in a heavy bottomed pan/kadai and add the ground paste of 'Lst I'.
2. Saute for 2 minutes on medium high flame.
3. Add the dry spice powders and the prepared vegetable of your choice.
(For egg kurma, add the hard boiled eggs while serving)
4. Next add the ground paste of 'list II', about 2 cups of water and required salt.
5. Boil this for about 7 minutes till everything is cooked and oil separates.
6. Garnish with cilantro and serve with pulao, chappatti or dosa.






 

 
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Hon. Acoustical Engineer
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      17th Feb 2013
Lemon Rice

Ingredients

Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish
Method
1. Wash and cook rice. Even left over rice can be used.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)
4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour.
5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
6. Garnish with grated carrot and cilantro. Serve with spicy egg curry, potato curry or thuvayal.

 

 
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Hon. Acoustical Engineer
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      17th Feb 2013
Dal Makhani (Creamy Lentils)
Ingredients

Whole Black Urad Dal - 1/2 cup
Rajma (Kidney Beans) - 3 tblsp
Chopped Onions - 1/2 cup
Tomato Puree - 1/2 cup
Garlic Paste - 1 tblsp
Cumin Seeds - 1 tsp
Red Chilly Powder - 1 tblsp
Cumin Powder - 1 tsp
Corriander Powder - 2 tsp
Fresh Cream - 3 tblsp
Salt - to taste
Method
1. Soak the urad dal & rajma overnight in water.
2. Pressure cook dal & rajma until it turns soft.
3. Mash it lightly with the back of the spoon and keep aside.
4. In a pan heat oil/butter, add garlic paste and fry until it turns pink.
5. Add cummin seeds and when they splutter add chopped onions.
6. Fry until onions turn pink. Then add tomato puree and fry until oil separates.
7. Add red chilli powder, cummin powder, coriander powder, salt and fry well.
8. Now add the cooked dal and rajma.
9. Once it starts to boil, add fresh cream and let it cook on low heat for 10 minutes.
10. Serve hot with naan/roti.

 

 
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