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Indian Food and Cooking

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Nepalese cooking

Started by Deepak Bista Aug 10, 2009.

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Comment by Solich Thorsten on November 18, 2010 at 10:28am
Thorsten Solich Cooking Authentic auf Windows Live
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Comment by rakeshbarwal on August 7, 2010 at 2:01pm

Comment by Allan Rush on September 6, 2009 at 5:38pm
I have an excellent chef in the UK who is providing a new range of recipes for use in our slow cookers...I should be able to posy some of these shortly.

Comment by Allan Rush on August 24, 2009 at 11:43pm
Dear Padmini,
Thank you very much for this recipe.
Our portable slow cookers are a wide mouthed THERMOS flask and so we do not have any evaporation or loss of nutrients however this means that we are not able to "reduce" any liquids during the cooking process.
The system works like this....First you prepare the meal in the inner saucepans and bring all of the ingredients as near to bioling point as possible...then the inner saucepan is placed inside the THERMOS flask and the cooking process continues using the retaine4d heat inside...this will finish the cooking process and will stay above food safety temperatures for 8 to 10 hours allowing a meal to be prepared in the morning but eaten in the evenings.
This is a very energy efficient way of cooking but it requires some thought about how to best prepare the meal so that the final result is excellent.

Comment by Padmini Natarajan on August 24, 2009 at 11:23pm
Dear Allan Rush

Cooking a Biriyani or Pulao is the best way to have a meal-at-a-go on a slow cooker.

I am giving you a simple vegetarian recipe that can be adapted to additions of chicken or meat as well.

Jeera Rice

1 cup Long grain rice/Basmati
1 cup Mixed vegetables like potatoes, French bins, carrots
broccoli, cauliflower, peas, capsicum
2 Onions sliced
1 tablespoon Ginger/garlic paste or just a couple of pods of garlic and
1" piece of ginger smashed with a heavy ladle/rolling pin
1 tablespoon Cumin seeds (shajira and/or jeera mixed)
1 tablespoon Halved cashewnuts (optional)
4-5 Whole pepper corns
1 Bay leaf
1/8 teaspoon Sugar
2 cups water
1/4 teaspoon Whole Cloves-cinnamon-cardamom powder
garam masala (substitute with All Spice Powder)
2 tbsp. Ghee/butter/oil
Salt to taste

1. Wash rice well and add to salt water and place in slow cooker.
2. Heat ghee/butter/oil in a heavy or nonstick pan.
3. Add cashewnut to ghee and fry till light brown in colour. Drain and keep aside.
4. Add jeeras, peppercorns, bayleaf to the ghee and stir fry for a few seconds. Add the onion, ginger/garlic and brown.
5. Add sugar and saute until it becomes a light brown in colour.
6. Stir in the masala powder and then add the vegetables/chicken pieces. Saute for a minute.
7. Simmer in the slow cooker unil the rice, vegetables and meat is cooked and water evaporates. Each grain should be separate.
8. Serve hot.
9. Garnish with roasted cashew, chopped cilantro and mint leaves

Tip: You can add half a cup of yoghurt and a pinch of saffron after you have added the onion and spices, just before you put in the vegetables.
Comment by Allan Rush on August 24, 2009 at 5:45pm
Hi all,
I have been experimenting with slow cooking using the portable slow cookers from THERMOS as we have many travellers here in Australia that just love to be able to eat well while they are travelling around this beautiful land.
We have many requests for slow cooked curries and I am afraid my knowledge in this area is sparse to say the least.
Have a look at and you will gain an understanding of these portable slow cookers and what they can achieve and then maybe we could experiment with some authentic curries for my travellers.

Comment by Shilpa Tanna on August 24, 2009 at 12:34am
Anyone know anything about making Gatte ka saag?
Comment by Padmini Natarajan on August 10, 2009 at 12:10pm
Nikki here is an easy dish to try.



Cooking oil : 2 tablespoons
Potatoes : 100gms
Carrots : 75gms
Cauliflower : 100gms
Peas : 100 gms
Beans : 75gms.
Onion : 100gms.
Salt : to taste.
Ginger (julienned) : 20 gm.
Curry leaves : 1 sprig.
Green chillies(slit): 2 nos.
Garam masala (cinnamon, cloves,cardamom) :2 gm. (if using powder use 1 teaspoon)
Coconut milk 1 cup
Cornflour 1 teaspoon

1. Cut the vegetables (potatoes, cauliflower, carrot, beans) into 1.5 cm inches.
2. Heat the oil and saute sliced onions, ginger, slit green cillies, whole garam masala and the curry leaves. take care not to brown the onions.
3. Add the vegetables and saute for a minute.
4. Add a cup of water and salt and bring to boil. Reduce the heat to simmer, close the pan and allow the vegetables to cook for five minutes.
5. Mix the cornflour into the coconut milk and pour into the vegetable stew.
6. Sprinkle the stew with a little garam masala powder and garnish with some fried curry leaves and onion.

Timely tip: Use tinned/tetrapack coconut milk.
Tasty Tip: Add 2 more chillies if you like it tongue tickling spicy.
You can add broccoli, mushrooms to this dish.
Comment by NikkitheFoodie on August 10, 2009 at 9:56am
I'm really looking forward to learning more about Indian Cooking! Anyone have a good recipe for a beginner to try out?
Comment by Padmini Natarajan on August 9, 2009 at 11:52am
I enjoy all cook shows on TV..even if it is non-veg though I am a vegetarian.

However I find that Indian food has the most variety from spice to no spice, dhals to grains, veggies to creepy crawlies, khatta to mitha (sweet to sour).

I also have to confess to being prejudiced that South Indian cuisine has more variety!

By the way folks, do you knowe that there are over 75 ways of cooking green string beans/French Beans/Haricot beans?

I would love to record the recipes...any helpers?

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