Futura Deep Fry Pan (Kadhai)

I got this kadhai as a housewarming gift. I bought the 2.75 L Deep Fry Pan (Kadhai) with a stainless steel cover. The first time I used it, everything stuck and my vadas came apart. However, after 2 to 3 uses I can now use the kadhai comfortably. It is useful for sabzis and deep frying and it does allow one to cook large batches at a go. After, the initial hard start it has served me well. As far as cleaning goes, the kadhai is not as easy to clean as my tadka pan was and has several black spots. I end up using stainless steel scrubbers to clean the outside and many times the inside.

I have a mixed feeling about this kadhai. It looks beautiful and serves the purpose.

http://www.hawkinscookers.com/2.1.4.futura_deep_fry_pans.asp

Comments

Coal-Fired Pizza!!!

Coal-Fired Pizza My kids love Pizza. My wife and I, on the other hand, have left our love for Pizza behind. But, with the kids in tow, I started researching how to make a decent pizza from scratch. YouTube is filled with recommendations, so I had to make some choices for my very first Pizza. If you're looking for a quick-cooking Pizza, this isn't the recipe for you. This will take around 2 days, including fermentation and some work. As usual, Kamado Grill Classic is again my go-to cooking platform. References: John Setzler's ' Kamodo Joe Pizza '. John Kenall's ' Easy Pizza Dough Recipe '. Vito Lacopelli's ' How to Make Perfect Pizza Dough at Home' and ' freeze the Pizza for later '. Goals: Everyone has so many variations for making Pizza dough. I never realized the debate of Biga vs Poolish dough making. Before we get into all the details, I set some goals. Type : I wasn't going for Neapolitan-style, very high-heat Pizza. The t...

Spaghetti Cutlets

Ingredients 1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying Method: 1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.

Cabbage Curry

I learnt this dish from my friend Meera and it turns out quite good. Ingredients: 1 cabbage chopped fine 4 green chillies slit(can add more if you like it hot) 1/2 inch ginger chopped fine 2 pinches aesofetida 2 tbsp oil 1/2 tsp mustard seeds 3-4 curry pata 1/2 glass water Method: 1. Heat the oil. When hot add mustard seeds and let them splutter and then add the ginger and green chillies and fry until the ginger turns golden. 2. Add the aesofetida to the oil 3. Add the cabbage, salt and stir. Add water and cook on medium for about 15-20 minutes.

Nisha and Nishanth's Culinary Debacles

Search This Blog