[Timbit]

Ooh, you guys are so good at cooking.
If I were a man, I'd marry one of you. *reinforcing the patriarchy*

[hijabihoodlum]

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Picasa Web Albums - hijabihoodlum - burger, mojit...

[ChotooMotoo]

Oi Oi listen up! I just made this today, and it turned out super awesome. Would have been even better if I'd had some beef and nuts, but I didn't.

Rice - 2 cups
Onions 1/2 large red finely chopped
Red Chili powder 1/4 tsp
Corriander powder 1 TBSP
Tumeric 1/4 tsp
Cumin seeds 1.5 tsp
Garam Masala 1 tsp
Garlic 1 TBSP minced
Ginger 1 TBSP ground (or powdered equivalent)
12 whole cloves
1 cinnamon stick
1 black elaichi
1 bay leaf
1 can garbanzo beans
1 cup shredded carrots
1 cup raisins
* 4 cups broth

Wash the rice until the water is nearly clear, and soak for 20 minutes. While it soaks fry the onions until brown, add garlic, ginger, spices, carrots, garbanzo beans, fry a few minutes longer. Drain the rice, and add to the pan, and fry a few minutes more until the soaking moisture is gone and rice starts to brown slightly. Add 4 cups broth, allow mix to come to a boil. Once the mixture is boiling, cover the pan, turn off the heat, and allow the rice to steam.

* broth can be made by using 2 beef bullion cubes dissolved in 4 cups boiling water, or previously made broth. If you have no broth of any kind, boil the rice in 4 cups water and add 2 tsp salt.

[hijabihoodlum]

^

niiice

[ChotooMotoo]

I'm going to make you all fat :fatty:

Easy Peach Cobler
Filling:
2 egg whites
2 TBSP flour
1/2-1 cup granulated sugar
3 large peaches, pealed and cut into pieces
dash of cinnamon, cloves, and nutmeg as desired

Top crust:
2 cups Bisquick
1/2 cup milk
3 TBSP vegetable oil
2 TBSP brown sugar

*Greast 9 1/2 inch pie pan, and pre-heat oven to 375 degrees F

* Whip the egg white until they start to froth, but not so long that they start to stiffen (about 2 minutes) add sugar, mix until sugar well incorporated, add the flour and mix well to encorporate. The mixture will look thick and milky at this point
fold in the peaches, and add a dash of cinnamon, cloves, and nutmeg as desired. Pour mixture into pie pan

*Mix the Bisquick, milk, oil, and sugar together to form a soft dough. Don't over kneed, no need to roll out. Spoon the topping onto the filling until covered.

*Bake cobbler in pre-heated oven for 37-45 minutes until the fruit is bubbly, and topping is golden brown and cooked through.

[heba]

Originally Posted by ChotooMotoo

I'm going to make you all fat :fatty:

Easy Peach Cobler.

im gunna print this out and strategically place it in the kitchen where my mom will see it, and proceed to make it for me

THANKS!

[ChotooMotoo]

Originally Posted by heba

im gunna print this out and strategically place it in the kitchen where shell see it, and proceed to make it for me

THANKS!

You know what, if I'd had a little cornstarch, it would have been even easier. Since I didn't have cornstarch, I had to use the egg whites and flour to thicken and bind the filling.

My mom=

[khadeeja29]

Originally Posted by ChotooMotoo

Oi Oi listen up! I just made this today, and it turned out super awesome. Would have been even better if I'd had some beef and nuts, but I didn't.

Rice - 2 cups
Onions 1/2 large red finely chopped
Red Chili powder 1/4 tsp
Corriander powder 1 TBSP
Tumeric 1/4 tsp
Cumin seeds 1.5 tsp
Garam Masala 1 tsp
Garlic 1 TBSP minced
Ginger 1 TBSP ground (or powdered equivalent)
12 whole cloves
1 cinnamon stick
1 black elaichi
1 bay leaf
1 can garbanzo beans
1 cup shredded carrots
1 cup raisins
* 4 cups broth

Wash the rice until the water is nearly clear, and soak for 20 minutes. While it soaks fry the onions until brown, add garlic, ginger, spices, carrots, garbanzo beans, fry a few minutes longer. Drain the rice, and add to the pan, and fry a few minutes more until the soaking moisture is gone and rice starts to brown slightly. Add 4 cups broth, allow mix to come to a boil. Once the mixture is boiling, cover the pan, turn off the heat, and allow the rice to steam.

* broth can be made by using 2 beef bullion cubes dissolved in 4 cups boiling water, or previously made broth. If you have no broth of any kind, boil the rice in 4 cups water and add 2 tsp salt.

i think i'll try to make this chana pulao tomorrow. i'm so afraid to do it, though.. i always mess up pulao by overcooking the rice. i never have problems overcooking rice in biryani or just plain white rice, but when it comes to pulao i always do something wrong. what did you do to make sure it didn't overcook?

[ChotooMotoo]

Originally Posted by khadeeja29

i think i'll try to make this chana pulao tomorrow. i'm so afraid to do it, though.. i always mess up pulao by overcooking the rice. i never have problems overcooking rice in biryani or just plain white rice, but when it comes to pulao i always do something wrong. what did you do to make sure it didn't overcook?

I used exactly twice as much liquid as rice (2 cups rice = 4 cups water) once the water and rice come to a nice boil, I cover it, and turn the stove off. Then I just let it sit for like 30 minutes.

[hijabihoodlum]

Originally Posted by ChotooMotoo

You know what, if I'd had a little cornstarch, it would have been even easier. Since I didn't have cornstarch, I had to use the egg whites and flour to thicken and bind the filling.

My mom=

oooh, i didn't know about this combination- so the egg white doesn't end up cooking/becoming like meringue?

[ChotooMotoo]

Originally Posted by hijabihoodlum

oooh, i didn't know about this combination- so the egg white doesn't end up cooking/becoming like meringue?

It won't become a merengue unless you beat it until it's stiff. If you only beat it for like 1-2 minutes (so it froths) but not long enough for it to form peaks of any kind, you won't get a merengue.

[onetspvanilla]

when i make pulao the ratio to basmati rice to water/broth is 1 to (a little bit over) 1.5. i know it sounds weird but i'm really afraid of overly mushy rice. so much so that i made biryani for years without trying pulao bc i didn't want mushy rice.

[ChotooMotoo]

Originally Posted by onetspvanilla

when i make pulao the ratio to basmati rice to water/broth is 1 to (a little bit over) 1.5. i know it sounds weird but i'm really afraid of overly mushy rice. so much so that i made biryani for years without trying pulao bc i didn't want mushy rice.

My husband detests hard rice. You have to play around with it to find the perfect ratio. Sure, you'll have some less than perfect batches a few times, but then you'll get it right, and everyone will go "Wow, and you're American?"

[hijabihoodlum]

Originally Posted by onetspvanilla

when i make pulao the ratio to basmati rice to water/broth is 1 to (a little bit over) 1.5. i know it sounds weird but i'm really afraid of overly mushy rice. so much so that i made biryani for years without trying pulao bc i didn't want mushy rice.

see, i never understood, growing up, how one would end up with the problem of mushy rice because in my family (granted, i'm not talking about pulao) we would always cook the rice (jasmine) in more than enough water and just drain off the excess. that way, you get rid of a lot of the starch and you can monitor the rice along the way and don't really risk it becoming overly mushy (unless you want it to be that way)

[spicyhijabi]

Originally Posted by hijabihoodlum

see, i never understood, growing up, how one would end up with the problem of mushy rice because in my family (granted, i'm not talking about pulao) we would always cook the rice (jasmine) in more than enough water and just drain off the excess. that way, you get rid of a lot of the starch and you can monitor the rice along the way and don't really risk it becoming overly mushy (unless you want it to be that way)

Agreed.
fdsfsfs