Tuner Cooking Thread.

[STORM1234]

how to make doubles channa? I am trying to avoid the flour and oil found in doubles and saheena and aloo pie, can anyone give step by step instructions on how to make a reasonably saucy doubles channa, not to fond of the dry doubles channa.

[SMc]

if I want mine 'wet' all I do is make my channa with a fair amount if liquid left over when its finished cooking then use a fork or potato masher and mash some of the channa (not all) and that gives it a good consistency. When making my channa I tend to peel off the skin too as I find it has a better moth feel...but that may just be me.

[snatman]

From 5:45
The original Royal Castle owners list the ingredients in their peppersauce. I made it myself and it tasted and looked like the real thing! Only difference was I used scorpions instead of habaneros for extra heat.

I used roughly equal amounts of all the listed ingredients. Blended it in a solution of 50/50 vinegar and boiled water. Then simmered on the stove for 15 minutes.

[STORM1234]

if I want mine 'wet' all I do is make my channa with a fair amount if liquid left over when its finished cooking then use a fork or potato masher and mash some of the channa (not all) and that gives it a good consistency. When making my channa I tend to peel off the skin too as I find it has a better moth feel...but that may just be me.

I found some recipes online for both channa doubles and channa cutters, the cutters seem easier and simpler to make, I might try the cutters instead, it seems a bit tedious to remove those the channa skin, how do you remove it?

[kevin5211]

Doubles channa is not curried eh. All u have to do is boil it wit a pinch of baking soda. Wen it gets to desired softness add geera green seasonings and salt to taste. To get it thick add a handful of dhal before u start to boil .

[meccalli]

Good channa starts with the selection, some channa naturally husky. You want small grain and i generally tend to get lucky and not get hard/husky with the tough shell. Rinse and soak overnight with baking soda. Pressure cook with a lil bit of baking powder for 10 mins. My personal seasoning includes a varying blend of garlic, onion, chadon beni, pudina, pimento(chadon beni and garlic being the bulk) and a little touch of roast geera and garam masala. Add your salt and seasoning and boil a bit till it's to your liking. Remember it'll get thick once it cools so account for the amount of "runnyness" you like when deciding when to cut the heat.

[STORM1234]

Good channa starts with the selection, some channa naturally husky. You want small grain and i generally tend to get lucky and not get hard/husky with the tough shell. Rinse and soak overnight with baking soda. Pressure cook with a lil bit of baking powder for 10 mins. My personal seasoning includes a varying blend of garlic, onion, chadon beni, pudina, pimento(chadon beni and garlic being the bulk) and a little touch of roast geera and garam masala. Add your salt and seasoning and boil a bit till it's to your liking. Remember it'll get thick once it cools so account for the amount of "runnyness" you like when deciding when to cut the heat.

some good advice here, what is the ratio of baking powder and baking soda per pound of channa, you said to soak with baking soda and cook with baking powder, I may not put all of those seasonings, any problem if I leave out onion? Onion tends to spoil food quickly.

[meccalli]

I tend to eyeball everything but, if I had to guess, it would be around a teaspoon of baking powder and soda per small pack of channa. Not sure of the weight, it's like those 6 x 4" rectangular packs. The way I understand it from my observation, the baking soda as a strong base blands the channa so it fully accepts the seasoning flavor and the baking powder with it's acid/base nature breaks it down by the raising the pH further and weakening the hemicullulose in the cell walls and assists in neutralising some of the gas causing sugars. The soak time is important particularly for reducing the gas forming potential of the channa.

[STORM1234]

I tend to eyeball everything but, if I had to guess, it would be around a teaspoon of baking powder and soda per small pack of channa. Not sure of the weight, it's like those 6 x 4" rectangular packs. The way I understand it from my observation, the baking soda as a strong base blands the channa so it fully accepts the seasoning flavor and the baking powder with it's acid/base nature breaks it down by the raising the pH further and weakening the hemicullulose in the cell walls and assists in neutralising some of the gas causing sugars. The soak time is important particularly for reducing the gas forming potential of the channa.

thanks for the help mamoo, I will try it this weekend, I just have to make sure the pressure cooker is still working.

[SMc]

^^ all that from an eyeball gaze over the people food.. anyway I agree but if i'm not in a rush i'll omit the baking powder and let it soak for a day or two before 'peeling' (yes I just do it one at a time..but there are some things that should not be rushed like shelling Pigeon peas, caterpillars included and all).

once done a few times you will pick up what combination of soaking, cooking seasoning etc you like best as everyone have their preference. reference the onion its up to you keeping in mind sieve is pretty much the same thing so onion my not cause it to spoil though freezing is also an option.

[*KRONIK*]

I tend to eyeball everything but, if I had to guess, it would be around a teaspoon of baking powder and soda per small pack of channa. Not sure of the weight, it's like those 6 x 4" rectangular packs. The way I understand it from my observation, the baking soda as a strong base blands the channa so it fully accepts the seasoning flavor and the baking powder with it's acid/base nature breaks it down by the raising the pH further and weakening the hemicullulose in the cell walls and assists in neutralising some of the gas causing sugars. The soak time is important particularly for reducing the gas forming potential of the channa.

thanks for the help mamoo, I will try it this weekend, I just have to make sure the pressure cooker is still working.

Lewwe know how it work out

And pics plz

[STORM1234]

I tend to eyeball everything but, if I had to guess, it would be around a teaspoon of baking powder and soda per small pack of channa. Not sure of the weight, it's like those 6 x 4" rectangular packs. The way I understand it from my observation, the baking soda as a strong base blands the channa so it fully accepts the seasoning flavor and the baking powder with it's acid/base nature breaks it down by the raising the pH further and weakening the hemicullulose in the cell walls and assists in neutralising some of the gas causing sugars. The soak time is important particularly for reducing the gas forming potential of the channa.

thanks for the help mamoo, I will try it this weekend, I just have to make sure the pressure cooker is still working.

Lewwe know how it work out

And pics plz

sure will do

[meccalli]

Like I said, the majority of the flavour is from the chadon beni and garlic. Alot of vendors I notice serve their channa plain, and the chadon beni blend with salt adds the taste over it right there instead of cooking it with the seasoning. Yes, I've asked for doubles with nothing on it lol.
Generally it doesn't taste like anything except for that light earthy flavour with geera/amchar masala taste. I like this one I use currently, no need for separate 'condiments'. The onion is just for a little accent.
Oh and don't pressure with a bucket of water, just enough to cover the channa by 2-4cm or so.

[playerskrew]

Wa bout a nice fluffy polourie recipe?

[meccalli]

Flour, salt, sugar, baking powder, yeast, saffron, water. Just enough saffron to give a pale yellow color to the dough and dough must be VERY wet if you want pillow soft interior and crisp exterior.

[SMc]

Flour, salt, sugar, baking powder, yeast, saffron, water. Just enough saffron to give a pale yellow color to the dough and dough must be VERY wet if you want pillow soft interior and crisp exterior.

No ground split pea ( or powder) or Gram flour? Never made without.

[meccalli]

Nope, afaik they only really use that for making the phoulorie for "karhie", however it's spelt lol.

[playerskrew]

Lol nice

[playerskrew]

Flour, salt, sugar, baking powder, yeast, saffron, water. Just enough saffron to give a pale yellow color to the dough and dough must be VERY wet if you want pillow soft interior and crisp exterior.

Gonna try dis.

[dougla_boy]

Nutrinia Farms

Regular Breasts: 250 a case
Boneless: 450 a case

[playerskrew]

how about de-boning a whole chicken?

[*KRONIK*]

how about de-boning a whole chicken?

I watched a vid on how to...
Tried it....

Failure

[*KRONIK*]

Tbh...i not too interested in trying it again...lol

[playerskrew]

Wa bout roast duck.

[pugboy]

Purpleheart end grain cutting board complete
came out much better than I expected.
Don't feel like using it, lol

[X_Factor]

for real, thats a good business opportunity there!!

[*KRONIK*]

Purpleheart end grain cutting board complete
came out much better than I expected.
Don't feel like using it, lol

So u go sell me it??

[pugboy]

Made a few more as xmas presents.
Thats it until 2016

[Hook]

Whoa. You selling, bruh? Mi papa will love one.

[VexXx Dogg]

WOW, how much?

Side note, where to get legit lap chong? (for cooking, not a restaurant)