eljaustin Profile - Allrecipes.com (10130319)

cook's profile


Living In: Merrimack, New Hampshire, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Indian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Charity Work
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About this Cook
I'm a full-time mom/homemaker, and part-time Content Developer for a multimedia firm. Being of South Indian heritage, I love to make Indian specialty foods, experimenting 'til I get it just right. Everyday Indian foods don't come naturally to me, but I'm getting there! (So we'll stick with some of the specialty items for now.) :)
My favorite things to cook
Biriyani, desserts, appetizers.
My cooking triumphs
Making "paluppam" (South Indian steamed rice flour crepes) for the first time, and having my husband rave about it, even to his mother (he's so hard to please!!).
My cooking tragedies
Trying to make chicken curry in a slow cooker: big mistake. It was an utter and total disaster that I had to throw out.
Recipe Reviews 6 reviews
Masala Beef with Ginger and Curry Leaf
I can tell you by just looking at this recipe that it's VERY authentic (minus the bay leaves, which I suspect Allrecipes put instead of the curry leaves). I'm of Indian descent, and this is pretty much how we make meat as a side dish to eat with rice. Here are some tips, though: 1) Cube your beef really small (like 1/2 inch pieces) so that you'll get more flavor onto your meat. 2) Instead of lemon juice, use 1 tomato, chopped up, to add a little acidity. Be sure to cook it down all the way. 3) You can use about 1-2 tsp of red chili powder as per your taste (ie., cayenne powder, NOT chili powder for chili) instead of the green chili peppers, or use a smaller amount of both. They have different flavors, but both provide heat. 4) Don't fry your onions until crisp...just sautee until slightly brown if you want the flavors & masala to penetrate the meat. 5) You can pre-cook your meat with ginger, onions, salt, a little turmeric, and green chilis in a pressure cooker to make the beef more tender.

12 users found this review helpful
Reviewed On: Dec. 19, 2011
Chicken Biryani, Hyderabadi Style
I'm only giving this three stars because biriyani is ALWAYS made with basmati rice, and no other. Biriyani recipes vary from person to person, and I have to say these ingredients are authentic, with the exception of bay leaves - usually curry leaves are used instead. The one-pot method used here can also be replaced by cooking the meat and rice separately, and layering them later. Just make sure you have enough gravy for the chicken to season the rice as well.

2 users found this review helpful
Reviewed On: Mar. 24, 2010
Beef Stroganoff III
I didn't have a few of the ingredients on hand, so since I was making it just for two, I figured I could tweak it a little. I used about a cup of Tyson frozen precooked seasoned beef strips, 1 T cornstarch mixed with 1 T Worcestershire sauce, 7 T of half-and-half instead of the cream cheese/sour cream base, 7.5 T of water, 1/2 a yellow onion, 2 T butter, 1 oz of canned sliced mushrooms, salt to taste, and a grinding of freshly ground black pepper to taste. I served it over cooked egg noodles, and it was pretty good. My DH didn't complain. :)

0 users found this review helpful
Reviewed On: Dec. 13, 2007

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