Hell, if he had a thrash band he could call it Eggsodus.

But that dessert recipe sounds interesting, at least the part where you get to go Kathy Bates. I'd have thought you put the stuff into a cake/pastry batter though, instead of using it as sprinkles.

I had nothing to eat since I woke up, and was too lazy (and had work) to head out to buy ingredients or eat out. Realised there was some dosa batter in the fridge, and therefore improvised a pretty fucking killer chutney. I'd never made a chutney before.

Roasted peanuts
coconut
green chillies
coriander
tamarind
asafoetida
garlic
salt

Made some 5 super soft dosas and had it with the mighty chutney.

Yeah!

Chacko and I made awesome Pasta for dinner.

flour
milk
beer
butter
onion
garlic
cauliflower
babycorn
carrot
capsicum
green peas
parsley
basil
oregano
pepper
cheese
salt
(+ chopped sausages for chacko the meat eater)
macaroni

Served with toasted bread and beer.


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Looks good (and romantic too).

Too bad my cooking mega thread on RSJ is gone :(

edit - Some learnings I've had from cooking pasta. When the pasta is al dente, there is a temptation to drain the water till the pasta is bone dry. But it's better to leave a tad bit of the water in, so that the pasta doesn't dry out and stuff. Because the pasta continues to cook even after you've drained it, the water won't be a problem.

After the pasta is drained, it helps to pour some virgin olive oil on it and give it a gentle stir and a shake. This ensures that the pieces of pasta don't stick to each other and gives them definition.

Adip, correct me if i'm wrong, but adding some oil while the pasta is being boiled would serve the same purpose?

Made me a goddamn 'feel good' 2 egg omelet. Added leftover mutton kheema, freshly sliced capsicum, tomatoes, corn and a slice of cheese. Served with 2 slices of buttered whole wheat toast and piping hot chai. Served its 'feel good' purpose.

Mutton kheema 4lifE!

@Asmo - I'm no expert or anything, but I'm guessing it won't be as effective at getting an even coating simply because oil and water don't mix. But maybe you're right. That technique you described is used for pre-cooking biryani rice.

Hm. This thread is challenging the laziness and inertia that generally keeps me out of the kitchen. I think i shall stop checking it.

133T4dip wrote:
edit - Some learnings I've had from cooking pasta. When the pasta is al dente, there is a temptation to drain the water till the pasta is bone dry. But it's better to leave a tad bit of the water in, so that the pasta doesn't dry out and stuff.
Oh, that happened, but only because I was too incompetent to drain the pasta properly - no sieve, no colander - I just tipped the cooking pot over and held another dish against the pasta to keep it from falling out.

So, Chacko. How was the decoction today?

Fail. But that's because this particular coffee powder sucks, and not necessarily because of you.

Moving on, I got back to town for a day, and made this ingenious tomato+onion+veggies based gravy dish. Forum members Trix and Hathyasaibaba were subjected to this gem of a dish too. It was served with Dosas.

Khatti rolls
Egg fried rice
Sandwiches
Soups ( not the knorr or maggie shit)
Chocolate brownies
Tried my hand at chewy chocolate cookies, didn't turn out as great as i expect, but it was pretty good.
Cheese cake ( again not as great as i expected, even though everyone else kept saying it was good)

I have a sweet tooth, thus the pastry experiments

^^ What are Khatti Rolls?

Asmo wrote:
^^ What are Khatti Rolls?
Kathi rolls are thick rotis made with ghee/oil and then stuffed with cooked minced meat or veggies.

Oops sorry bout the spelling, im not even sure if i say it right. And yeah its just a roll made with either a chapatti or a paratha with loads of oil, egg( in my case) and some meat filling.

Yeah. I know what Kathi rolls are. Didn't realise it was a typo 'cuz i was too interested in what concoction a 'sour' roll is... (Khatti = sour)