Mickey O'Neil Posted 18 March 2009 Posted 18 March 2009 Mrs Singh is a great cook (not as good as me, I have 16 Pirelli Stars), Love it! I don't understand the beer/curry thing either. Does Mrs. Singh put a bit of milk in her chapattis? I can't get my fookers soft like Punjab Palace .
Monk Posted 18 March 2009 Posted 18 March 2009 It wasn't exactly a rave. Woolers trying to play fifa on the Wii was like watching a grandad try to figure out how to use a mobile phone.
hairy Posted 18 March 2009 Posted 18 March 2009 Tonight I am cooking hot chili relish and piccalilli with added curry powder both ready for the BBQ season which starts the moment the clocks go forward. I cooked leek and potato soup a couple of weeks ago. Very easy. You cant beat home cooked. Singh, I like beer with everything. Or wine. Or cider.
Dr The Singh Posted 18 March 2009 Posted 18 March 2009 Love it! I don't understand the beer/curry thing either. Does Mrs. Singh put a bit of milk in her chapattis? I can't get my fookers soft like Punjab Palace . I don't think think she does, the art is to make the chapatis inflate on the gas. I suggest you buy a chapati pan!! I have tried to make them, first your chapati pan must be really hot, you cook the chapati turning it over frequently until the dough is about half cooked, you move the pan and cook the chapati on the gas flame, this will inflate the chapati like a balloon and cook the chappati all over, turn over a couple of times to thoroughly cook the chapati!! To get softness right try not to overcook or undercook prior to inlfating the chapati!!! I hope that helps milky!! Tonight I am cooking hot chili relish and piccalilli with added curry powder both ready for the BBQ season which starts the moment the clocks go forward.I cooked leek and potato soup a couple of weeks ago. Very easy. You cant beat home cooked. Singh, I like beer with everything. Or wine. Or cider. Even with ice cream???
Mickey O'Neil Posted 18 March 2009 Posted 18 March 2009 Cheers Singh I have 2 tava's bought from Falcon. I normally do pretty much what you said & i whip them off the tava and drop them straight on the gas flame. I never thought about over/undercooking though before so I'll bare that in mind tomorrow. I normally use Elephant atta, I tried wholewheat once but found it really difficult to get them to puff up. Cheers for the info.
Dr The Singh Posted 19 March 2009 Posted 19 March 2009 Cheers Singh I have 2 tava's bought from Falcon. I normally do pretty much what you said & i whip them off the tava and drop them straight on the gas flame. I never thought about over/undercooking though before so I'll bare that in mind tomorrow. I normally use Elephant atta, I tried wholewheat once but found it really difficult to get them to puff up. Cheers for the info. No probs mate!! We use the elephant aswell, but the number 2 grade which is sort of a mixture of white and brown!! Try using the elephant white atta, it should make softer roti's!!!
BoneDog Posted 19 March 2009 Posted 19 March 2009 I was bored tonight so I thought I'd get back in the kitchen. I had mashed potato, mushy pea and mint sauce sandwiches. Absolutely beautiful it is. You've got to make sure the breads buttered though. You can even use smash if you aint got time to make proper mash.
Guest Posted 5 April 2009 Posted 5 April 2009 Just made a chocolate and cherry cake. I hope it tastes as good as it looks and smells!!
stez Posted 5 April 2009 Posted 5 April 2009 Just made a chocolate and cherry cake. I hope it tastes as good as it looks and smells!! cherries have the unenviable ability to ruin everything.
Guest Posted 5 April 2009 Posted 5 April 2009 cherries have the unenviable ability to ruin everything. Cherries are brilliant. I won't have a word said against them.
Guest Posted 8 April 2009 Posted 8 April 2009 Tonight we are having chicken enchiladas. I have just made the filling. It is more spicy than I would like, but I hope that this will clear this stupid illness I have.
Dr The Singh Posted 8 April 2009 Posted 8 April 2009 Tonight we are having chicken enchiladas. I have just made the filling. It is more spicy than I would like, but I hope that this will clear this stupid illness I have. Mrs Singh, is ill, so it's either eat at my mums or cook some frozen burgers ala Singh's 16 Pirelli Stars style!!
Guest Posted 8 April 2009 Posted 8 April 2009 Mrs Singh, is ill, so it's either eat at my mums or cook some frozen burgers ala Singh's 16 Pirelli Stars style!! You should make Mrs Singh something nice.
Monk Posted 8 April 2009 Posted 8 April 2009 Tonight we are having chicken enchiladas. I have just made the filling. It is more spicy than I would like, but I hope that this will clear this stupid illness I have. I made chicken enchiladas last night! Worked out pretty well although weren't as spicy as I like them due to my fussy lodger moaning he doesnt like chillies!
hairy Posted 8 April 2009 Posted 8 April 2009 due to my fussy lodger moaning he doesnt like chillies! Kick him out! Last weekend I made home made burgers. Instead of using bread and eggs to glue the meat together I used two spoons of double cream. It worked a treat! I also added chillies and black bomber chedder.
Dr The Singh Posted 8 April 2009 Posted 8 April 2009 You should make Mrs Singh something nice. She won't eat anything less from a chef or restaurant that's 17 Pirelli Stars!!!
Sir Fynwy Posted 8 April 2009 Posted 8 April 2009 Tonight we are having chicken enchiladas. I have just made the filling. It is more spicy than I would like, but I hope that this will clear this stupid illness I have. Wondered what i was getting to eat tonight since I'm supposed to be in Geneva rather than here.
C-man Posted 8 April 2009 Posted 8 April 2009 My Mum's away for the week (typical that she should go when I'm back from Uni), so I've been cooking for me dad. Somehow managing to avoid the temptations of the Taj Mahal or Grimsby Fisheries. Made some spag bol from scratch on Monday - onions, garlic, mushrooms, basil, oregano, pepper, plum tomotates, puree, and of course beef mince. Served with cucumber and lettuce, and parmesan cheese. Probably my best meal. Yesterday I made a cheeky curry, cheated a bit with the sauce so bit of an easy job. Tonight, I'm having a go at some Macaroni-cheese and tuna. Starting off with a basic White/Roux sauce. Should be good! Gonna start it soon so it's ready well before going to the pub to watch le foot.
Guest Posted 8 April 2009 Posted 8 April 2009 Kick him out!Last weekend I made home made burgers. Instead of using bread and eggs to glue the meat together I used two spoons of double cream. It worked a treat! I also added chillies and black bomber chedder. I never use anything but sheer brute strength for burgers and meatballs. Can't be arsed with all that breadcrumbs and egg shenanigans. She won't eat anything less from a chef or restaurant that's 17 Pirelli Stars!!! You'd best start practising! Wondered what i was getting to eat tonight since I'm supposed to be in Geneva rather than here. It was what you were going to have tomorrow. Any way, isn't it your turn to cook yet?
Daggers Posted 8 April 2009 Posted 8 April 2009 Any way, isn't it your turn to cook yet? Are you sure you're ready for all the cheese and onion goodness...
SuperSwede Posted 8 April 2009 Posted 8 April 2009 Over the last few months I have really developed a big interest in cooking. I'll be making homemade pizza and Lasagne with a lovely girl this weekend, real men don't cook without a woman to do the dishes
hairy Posted 8 April 2009 Posted 8 April 2009 Over the last few months I have really developed a big interest in cooking. I'll be making homemade pizza and Lasagne with a lovely girl this weekend, real men don't cook without a woman to do the dishes Like your style
Guest Posted 9 April 2009 Posted 9 April 2009 Ha ha, I'm not allowed to do the dishes because I don't "do it properly".
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