Recipes / Discussions on cooking from Team-BHP Master Chefs

Pallavi · 15th February 2015, 23:11

Can someone please help me with telaga pindi recipe and where can i get it in Bangalore?

Telagapindi is the residue left after extracting oil from sesame seeds. Usually available with small oil extractors. Considered very nutritious. Famous in Andhra.

rnidumolu · 16th February 2015, 12:48

Quote:

Originally Posted by Pallavi

Can someone please help me with telaga pindi recipe and where can i get it in Bangalore?

Telagapindi is the residue left after extracting oil from sesame seeds. Usually available with small oil extractors. Considered very nutritious. Famous in Andhra.

I don't know where it will be available in Bangalore but I can let you know the recipe of telaga pindi podi if you need.

1. Telaga pindi - 500 grams
2. Red Mirchi - 20 in number (approx)
3. Jeelakarra - 2 table spoons
4. Salt - as per the taste

Procedure:

1. Grind red mirchi along with Jeelakarra
2. Add salt to this mixture
3. Add Telega pindi and grind for 10 seconds

P.S.: Not advised for pregnant woman

Thanks,

Pallavi · 17th February 2015, 00:18

Quote:

Originally Posted by rnidumolu

I don't know where it will be available in Bangalore but I can let you know the recipe of telaga pindi podi if you need.

Thanks for the recipe.

I will keep looking for the telaga pindi source.

balajird · 17th February 2015, 02:09

Quote:

Originally Posted by Pallavi

Thanks for the recipe.

I will keep looking for the telaga pindi source.

My wife does a similar "pindi" with white sesame seeds, it would be a bit moist due to the oil but tastes great, is there any reason why you need the "residue" rather than the seed? would be curious to know.

rnidumolu · 17th February 2015, 11:06

Quote:

Originally Posted by balajird

My wife does a similar "pindi" with white sesame seeds, it would be a bit moist due to the oil but tastes great, is there any reason why you need the "residue" rather than the seed? would be curious to know.

I learnt from my grandmother that there are multiple reasons mainly -

1. Taste

2. This increases lactation for feeding mothers post pregnancy
3. This is rich with calcium so helps people ailing with knee pains.

Pallavi · 17th February 2015, 12:20

Quote:

Originally Posted by balajird

My wife does a similar "pindi" with white sesame seeds, it would be a bit moist due to the oil but tastes great, is there any reason why you need the "residue" rather than the seed? would be curious to know.

My mom's recipe calls for the "residue" rather than seeds themselves.

It is great to know that the seeds can be used directly.

carboy · 27th February 2015, 09:42

How much Basmati rice to use with 1 kg of chicken while making biryani? Biryani has only chicken with bones, no eggs. What is a good ratio to use?

ksmrsm · 27th February 2015, 14:46

Quote:

Originally Posted by carboy

How much Basmati rice to use with 1 kg of chicken while making biryani? Biryani has only chicken with bones, no eggs. What is a good ratio to use?

500 - 750 gms should be good.

SS-Traveller · 27th February 2015, 16:55

Anybody heard of a powder called Ultratex-3 and/or used it? Where does one get this in India?

anupmathur · 27th February 2015, 20:06

Quote:

Originally Posted by SS-Traveller

Anybody heard of a powder called Ultratex-3 and/or used it? Where does one get this in India?

Hmm, this is apparently tapioca starch. What's special about this?
That it can thicken without application of heat?

SS-Traveller · 27th February 2015, 20:37

^^

Saw this demo'd by a Michelin-star chef during an interaction in Delhi.

He turned freshly pressed orange juice into a gel just by adding 2 teaspoons of this, then used it while plating a fondant. The texture and flavour of the gel in the mouth had a far more *wow* factor to it than any orange juice I've ever tasted.

Will share the recipe in a bit, but I'd love to get hold of this ingredient.

anupmathur · 27th February 2015, 21:04

^^
You could take a look here: http://dir.indiamart.com/impcat/tapioca-starch.html

And if you do locate a reasonable source please let me know too!

archat68 · 27th February 2015, 22:43

Quote:

Originally Posted by anupmathur

^^
You could take a look here: http://dir.indiamart.com/impcat/tapioca-starch.html

And if you do locate a reasonable source please let me know too!

Can't we grind the the tapioca pearls available in grocery store and use that?
@SS-Traveller I mean the "saboo" in bengali. don't know it's hindi name.

SS-Traveller · 28th February 2015, 00:03

Quote:

Originally Posted by archat68

Can't we grind the the tapioca pearls available in grocery store and use that?
@SS-Traveller I mean the "saboo" in bengali. don't know it's hindi name.

No. This is a 'modified' (i.e. chemically treated / made in a lab) derivative of tapioca starch, not tapioca pearls powdered as such. More about it here: http://msk-ingredients.com/Ultratex-2496.

arnabchak · 28th February 2015, 15:31

Quote:

Originally Posted by ksmrsm

500 - 750 gms should be good.

Correct assumption ksmrsm

750 gms of cooked rice or about 500 gms of raw basmati rice.

Basmati Rice do not have very good yield and normally is about 1.2 times/dry weight.

15th February 2015, 23:11	#1441
Pallavi BHPian Join Date: Aug 2008 Location: Bangalore Posts: 111 Thanked: 38 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Can someone please help me with telaga pindi recipe and where can i get it in Bangalore? Telagapindi is the residue left after extracting oil from sesame seeds. Usually available with small oil extractors. Considered very nutritious. Famous in Andhra.
	() Thanks

27th February 2015, 09:42	#1447
carboy BANNED Join Date: Mar 2007 Location: Kolhapur Posts: 1,724 Thanked: 1,911 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs How much Basmati rice to use with 1 kg of chicken while making biryani? Biryani has only chicken with bones, no eggs. What is a good ratio to use?
	() Thanks

27th February 2015, 16:55	#1449
SS-Traveller Distinguished - BHPian Join Date: Jan 2009 Location: New Delhi Posts: 8,276 Thanked: 28,714 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs Anybody heard of a powder called Ultratex-3 and/or used it? Where does one get this in India?
	() Thanks

27th February 2015, 20:37	#1451
SS-Traveller Distinguished - BHPian Join Date: Jan 2009 Location: New Delhi Posts: 8,276 Thanked: 28,714 Times View My Garage	re: Recipes / Discussions on cooking from Team-BHP Master Chefs ^^ Saw this demo'd by a Michelin-star chef during an interaction in Delhi. He turned freshly pressed orange juice into a gel just by adding 2 teaspoons of this, then used it while plating a fondant. The texture and flavour of the gel in the mouth had a far more wow factor to it than any orange juice I've ever tasted. Will share the recipe in a bit, but I'd love to get hold of this ingredient.
	() Thanks

27th February 2015, 21:04	#1452
anupmathur Senior - BHPian Join Date: Sep 2007 Location: New Delhi Posts: 3,095 Thanked: 311 Times	re: Recipes / Discussions on cooking from Team-BHP Master Chefs ^^ You could take a look here: http://dir.indiamart.com/impcat/tapioca-starch.html And if you do locate a reasonable source please let me know too!
	() Thanks