New BBC recipe thread - my Garlic Chicken.

use real garlic cloves much nicer

soya chunks curry recipe | meal maker curry recipe


Prep time
7 mins
Cook time
18 mins
Total time
25 mins

Soya chunks also known as meal maker or soya nuggets cooked in onion tomato gravy
Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3
Ingredients (240 ml cup used)
1 cup soya chunks / meal maker / soya nuggets (heaped cup)
2 onions finely chopped
1 sprig curry leaves
Pinch of mustard (optional)
¼ tsp. of cumin
1 green chili slit
1 tsp. ginger garlic paste
¼ tsp red chili powder
½ tsp garam masala (1/2 tsp coriander powder if you garam masala is strong)
Coriander leaves for garnish
Oil and salt as needed
Pinch of hing
To grind
2 tomatoes
2 to 3 tbsp. Coconut or magaz seeds (optional) (refer notes)
Instructions
Bring 3 cups water to a boil, switch off the stove. Add soya chunks and leave them in hot water till they soften. Debris settles down, discard the water and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use. If you are using large chunks you can cut each one to two
Add oil to a pan, add mustard cumin when they begin to splutter add hing, and curry leaves, onions and green chilies. Fry till the onions turn golden.
While the onions fry, grind the tomatoes and coconut or magaz.
Add ginger garlic paste and fry till the raw smell disappears
Add the grinded tomatoes and coconut.
Fry till it begins to leave the sides of the pan.
Add red chili powder, garam masala, coriander powder, soya chunks and salt.
Fry for 3 minutes stirring often, till the meal maker are coated well in the masala
Pour water just enough to make a thick gravy.
Bring the water to a boil and cover and cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top.
Garnish with coriander leaves
Notes
If you do not like to use coconut , use more onions or magaz seeds to get a good amount of gravy


Read more: http://indianhealthyrecipes.com/soya-chunks-curry-meal-maker-curry/#ixzz495G...

Pinch of hing?

This is quite nice if you've had a long day at work and fancy something straightforward:

White truffle risotto

2½ litres good chicken stock
50g butter
1 onion, chopped very, very finely
400g superfino carnaroli rice
125ml dry white wine
salt and freshly ground black pepper

for the mantecatura:

75g cold butter, cut into small dice
about 100g parmesan, finely grated
a white truffle
1 tsp truffle butter

Some tips: chop the onions as finely as you can (the size of grains of sea salt) - you don't want the onion to be obvious in the finished risotto, and if you have large pieces, they will not cook through properly. Grate the parmesan finely so that it is quickly absorbed.

Make sure that your butter is very cold. Cut it into small, even-sized dice before you start cooking, and put it into the fridge until you are ready to use it. That way it won't melt too quickly and it will emulsify rather than split the risotto. Remember, the more rice you cook, the greater the heat it will retain, so it will take less time to cook.

To make the soffritto: put the stock into a pan, bring it to the boil and then reduce the heat so that it is barely simmering. Put a heavy-based pan on the heat next to the one containing the hot stock, and put in the butter to melt. The choice of pan for risotto is important, as a heavy base will distribute heat evenly, preventing burning. As the butter is melting, add the onion and cook very slowly for about 5 minutes, so that it softens and becomes translucent, losing the pungent onion flavour, but doesn't brown - otherwise it might add some burnt flavour to the risotto and spoil its appearance with brown flecks.

I don't recommend that you add any salt at this point, because the stock that you will shortly be adding will reduce down, concentrating its flavour. You will also be adding some salty parmesan at the end, so it is best to wait until all these flavours have been absorbed and decide at the end whether you need any seasoning or not.

For the tostatura ("toasting" the rice), turn up the heat to medium, add the rice and stir, using a wooden spatula, until the grains are well covered in butter and onions, and heated through - again with no colour. It is important to get the grains up to a hot temperature before adding the wine. Add the wine and let it reduce and evaporate, continuing to stir until the wine has virtually disappeared and the mixture is almost dry -

that way you will lose any taste of wine. From this point to the end of the cooking, for this quantity of risotto it should take about 17-18 minutes (a minute or so less if you are doubling the quantity). Start to add the stock a ladleful at a time (each addition should be just enough to cover but not drown the rice), stirring and scraping the base and sides of the pan with your spatula. Let each ladleful of stock be almost absorbed before adding the next one. The idea is to keep the consistency runny at all times, never letting it dry out, and to keep the rice moving so that it cooks evenly (the base of the pan will obviously be the hottest place, and the grains that are there will cook more quickly than the rest, unless you keep stirring them around). You will see the rice beginning to swell and become more shiny and translucent as the outer layer gradually releases its starch, beginning to bind the mixture together and make it creamy. Keep the risotto bubbling steadily all the while as you continue the process of adding stock, stirring and letting it absorb, then adding more stock.

After about 15 minutes of doing this, start to test the rice. A word of warning: let it cool before you taste or you will burn your mouth!

The rice is ready when it is plump and tender, but the centre of the grain still has a slight firmness to the bite. When you feel you are almost there, reduce the amount of stock you are adding, so that when the rice is ready the consistency is not too runny, but nice and moist, ready to absorb the butter and parmesan at the next stage and loosen up some more.

Take the pan off the heat and let the risotto rest for a minute without stirring. For the mantecatura, quickly beat in the cold butter, truffle butter, then beat in the parmesan. The result should be a risotto that is creamy, rich and emulsified. At this point, taste for seasoning and, if you like, add a grind of salt and pepper, then shave over the white truffle. Serve the risotto as quickly as you can, as it will carry on cooking for a few minutes even as you transfer it to your serving bowls (shallow ones are best), and you want to enjoy it while it is at its creamiest.

45 mins to cook chicken thighs, who did they come off Foghorn Leghorn?

You can say that again

I said I said 45 mins to cook chicken thighs?

Boy

the liquid comes out and the butter melts - it needs 45 mins. It kinda broils in the juices. electric oven.