The Art of Cooking

ABCDGIRL · #**3211** 07-01-2009, 06:15 PM

that still looks healthy compared to mine lol
i ended up making spanish which came out really well
chicken khorma, kheema spring rolls
and my friends brought bread and tandoori chicken
the tres leches cake came out really well too mmm

afrakabob · #**3212** 07-01-2009, 06:23 PM

Quote:

shadha said

shadha, your rice comes out really nice and separated. is there a secret to getting it to come out like that? (maybe rinsing the rice first or using more oil or butter?)
and is that basmati rice?

sanuri11 · #**3213** 07-01-2009, 06:42 PM

it looks like shadha simmers her rice instead of boiling in lots of water and draining. simmering rice in water till the water absorbs is a good method of getting good rice, but you have to be careful with teh amount of water you put in. the usual recommendations are 1:2 ratio. 2 cups of water (or broth or whatever) to 1 cup rice. I dont like it that way though cause i think it comes out a bit on the mushy side, so I do like 1 1/2 cup water to every cup of rice and simmer on very low till done. i dont put oil or butter (or if i want to use butter for the taste, i use fake butter... the healthy sprays that are calorie free).

if i want to do the boiling and draining method, i just drain when its not quite done (when its on the verge). Youll know cause its edible, but could use 30 more seconds. I drain, then put back in the pot, cover the pot with either a cloth or paper towel, then put the lid on the pot and put it back on the stove at low low heat. The moisture in the rice will be absorbed by the cloth and the grains will separate. After about 10-15 min, the rice should be perfect. take the lid and cloth off and mix the rice with a fork... you should see the rice not mushy at all and separated.

afrakabob · #**3214** 07-01-2009, 06:47 PM

Quote:

sanuri11 said

it looks like shadha simmers her rice instead of boiling in lots of water and draining. simmering rice in water till the water absorbs is a good method of getting good rice, but you have to be careful with teh amount of water you put in. the usual recommendations are 1:2 ratio. 2 cups of water (or broth or whatever) to 1 cup rice. I dont like it that way though cause i think it comes out a bit on the mushy side, so I do like 1 1/2 cup water to every cup of rice and simmer on very low till done. i dont put oil or butter (or if i want to use butter for the taste, i use fake butter... the healthy sprays that are calorie free).

if i want to do the boiling and draining method, i just drain when its not quite done (when its on the verge). Youll know cause its edible, but could use 30 more seconds. I drain, then put back in the pot, cover the pot with either a cloth or paper towel, then put the lid on the pot and put it back on the stove at low low heat. The moisture in the rice will be absorbed by the cloth and the grains will separate. After about 10-15 min, the rice should be perfect. take the lid and cloth off and mix the rice with a fork... you should see the rice not mushy at all and separated.

thanks!

but... what if i use a rice cooker

sanuri11 · #**3215** 07-01-2009, 06:48 PM

Quote:

afrakabob said

thanks!

but... what if i use a rice cooker

lol. i cant give any advice on that. i have no experience at all with cookers.

shadha · #**3216** 07-01-2009, 06:53 PM

sanuri: so I do like 1 1/2 cup water to every cup of rice and simmer on very low till done.

Exactly.

I never heard of the boiling then draining method. And I too have no idea about rice cookers.

shadha-

thejellymill · #**3217** 07-01-2009, 07:48 PM

shadha: you're making me hunnggrryyy

i want to post pictures!!

my butter chicken turned out pretty decent for the first try alhamdulillah. i think next i want to make another attempt at spinach and cheese (indian style!)

Sugarberry · #**3218** 07-01-2009, 11:24 PM

turkish food is awsome

so i tried making turkish borek and it was goood

photon · #**3219** 07-03-2009, 08:37 AM

^ yum i need to try that

Quote:

thejellymill said

my mom has a strawberry plant, but it grows smallish and very sour strawberries. her birthday was this past monday, and my sister and i got together to buy her one of those topsy turvy tomato plant sets. i hope those turn out well, are tomato plants hard to care for?

the upside down ones? nah just keep them someplace warm and water them regularly. easy as.

onetspvanilla · #**3220** 07-03-2009, 09:49 AM

sometimes when i don't want to take a chance on simmering and making mushy rice, i do the boil and drain and put back into the pot and then add lightly fried onions + garlic + veggies + spices on top and just give it a shake put the cloth on top and let it steam. it always turn out separated.
btw, basmati is kind of harder to get 'perfect' than parboiled rice. if you're using a rice cooker, try parboiled long grain rice with a bit of oil/butter.

sumi · #**3221** 07-03-2009, 10:38 AM

made really yummy fish burritos last night. shredded cabbage + carrots + cheese, jalapenos, avocados, chipotle sauce, lime juice, and baked breaded cat fish on wheat tortillas. good stuff.

thejellymill · #**3222** 07-03-2009, 04:05 PM

Jimmy Johns day-old bread (49 cents/loaf

) makes some AMAZING homemade tuna sandwiches.

Tuna + chopped onions + chopped cucumbers + light mayo
1 slice cheese, cut into 2 triangles
lettuce
sliced cucumber
JJ's bread, lightly toasted with the inside scooped out of the top half (helps prevent the sandwich from toppling over/falling apart, as is often the case with subs)

my husband is addicted

Asvi · #**3223** 07-03-2009, 04:30 PM

Quote:

onetspvanilla said

sometimes when i don't want to take a chance on simmering and making mushy rice, i do the boil and drain and put back into the pot and then add lightly fried onions + garlic + veggies + spices on top and just give it a shake put the cloth on top and let it steam. it always turn out separated.
btw, basmati is kind of harder to get 'perfect' than parboiled rice. if you're using a rice cooker, try parboiled long grain rice with a bit of oil/butter.

what type of cloth?

caffienetime · #**3224** 07-04-2009, 03:20 PM

im making spaghetti and keema

Quote:

Asvi said

what type of cloth?

we use newspapers. i think its just there to soak up the steam.

thejellymill · #**3225** 07-05-2009, 02:53 PM

i think aloo ki sabzi is by far the easiest thing i've ever made. i have a formal recipe for it which i forgot back in IL so i've resorted to just making something up..

Quote:

microwave potatoes to soften, 3 minutes each for a med-large potato
chop into 1" squares/triangles and put aside (not peeled)

fry onions, lay aside on a paper towel

fry chopped green chilies (or jalapenos)
throw in 1/2 tsp of mustard seeds
when they begin to pop, throw in the potatoes
put in 1 cup of water
pinch of turmeric, garam masala, coriander powder, cumin powder and cayenne pepper
1 tsp salt
dash of garlic powder

let the entire thing cook on medium-high until most of the water is gone. check to see if potatoes are done. if not, add 1 cup more water. if yes, turn down to a simmer for 5 minutes and then turn off. i like to let the potatoes cook until they're mush and mix in the onions, then add some chopped coriander. it's less like sabzi and more like aloo bhaji/bhujia/whateveritscalled.

that's my ghetto aloo ka something recipe

The Following 2 Users Say Thank You to ABCDGIRL For This Useful Post:
afrakabob (07-01-2009), shadha (07-01-2009)

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