BEEF DEVILLED CURRY

Ingredients

1/2 kg Beef
1/4 kg potatoes
2 teaspoons red chilly powder
3 teaspoons spn vinegar
salt to taste
2" piece cinnamon
few cloves
2 bulb garlic finely chopped
2 cardamoms
1 small piece ginger finely chopped
1 tspn sugar
1/2 lime and 2" lemon grass
Cooking oil
a sprig of curry leaves and a piece of Pandan leaf
1 medium onion sliced



Method

Cut the beef in 1/2 inch cubes and season with vinegar, salt and ground chillie powder. Add chopped garlic , ginger, cinnamon, cloves , cardamoms and lemon grass and set aside.  Then cut the potatoes in small cubes and season with a little salt and deep fry until golden brown and set aside. Now heat a pan with little oil and add pandan leaf, curry leaves and onion and stir until onions are light brown. Then add the beef mixture and stir well. Stir occasionally, scraping off the bottom. When cooked, add the fried potato cubes and spread the lime juice and sugar.

Before serving drain the excess oil and stir the curry well.

Image Courtesy

DEVILLED PORK

Ingredients

1/2 kg Pork
Crushed red chillies
1 large onions cut into 2 inch square pieces
1 Yellow Bell pepper
1 Green Bell Pepper
crushed garlic and ginger
Salt to taste
2 ripe tomatoes
Vinegar
Red chillie powder
1 tsp Sugar
1 tsp soy sauce
cooking oil


Method

Remove the excess fat from the pork and cut them into small pieces and wash well. Season it with salt and red chillie powder. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. Add vinegar and cook well.When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger. Add a little soy sauce and stir well. Now add crushed red chillies and chopped tomatoes. Finally sprinkle a little sugar and remove from the stove.

Image courtesy

Baby Clams (Mandoleao in Konkani) Pulao

As a child and even till date, digging out baby clams by the beach has its own charm!.... Back breaking at times, but the sheer joy of collecting as many as you possibly can in one evening fills me with childish exuberance. Though most people would make a soup, I love to make pulao!



Ingredients
1/2 the amount of baby clams as shown in the pic.
1 1/2 cups basmati rice
2 1/2 cups water
1/2 cup chopped onion
salt as per taste

Spices
1 tsp ginger garlic paste
1 tsp Cumin-Coriander powder
1 tsp red chilli powder
1/2 tsp garam masala powder

Tempering
2 tbsp ghee
1 petal star anise
2 black peppercorns
1 1″ cinnamon stick
2 cloves
1 black cardamom
pinch of asafoetida

Method:

Wash the baby clams, over and over again, till all the sand has been washed off.

Take 3 cups of water (Well depending on how many clams you have got) and boil the clams till the stock is reduced to 2 1/2 cups. Drain the clams and keep aside.
Wash rice till water runs clear and soak it in water for minimum 10min.
Heat pressure pan and add ghee, once the ghee is hot add all the ingredients listed under tempering, add onion.
Saute onion on medium heat for 5 min.
Add ginger garlic paste.Saute for a min.
Add cumin coriander powder and red chili powder and saute for a min.
Add clams and saute for 2 min .
Drain water from the rice and add soaked rice and saute for min.
Add clams stock garam masala powder and salt and put the lid on.
Let the rice cook for 1 whistle and let it cool down.


Note
For the rice grains to remain separate brief roasting is important also is important reducing the quantity of water/stock from double the quantity of rice to a little less than that.

Keema Omlet

Ingredients

Spicy Beef fry minced - 1 cup
4 eggs
1 big onion finely chopped
1 tomato chopped finely chopped
2 green Chilli finely chopped
5 curry leaves finely chopped
2 pinch turmeric powder
Salt to taste
1 tbsp butter
Method

Step 1

Mince spicy beef fry and keep aside.
Step 2

Mix egg, onion, tomato, green chilli, curry leaves, turmeric powder and salt together in a bowl.
Step 3

Heat a flat frying pan and make thick egg omelet.
Step 4

When one side of the omelet is cooked turn carefully to otherwise. Then allow other side to cook.
Step 5

By the time other side cooks, place 4 to 5 spoons of minced spicy beef fry on cooked side of omelet in the middle length wise.
Step 6

Once other side is half cooked close the omelet from both sides so that the spicy beef fry is wrapped inside the omelet.
Step 7

Cook for 1/2 minute in low flame and slide the beef omelet wrap / beef omelet Sandwich into a serving plate. Serve hot with tomato sauce.



Original Recipe

Chaamp Masala - Easiest Recipe ever!

For those that loved the Butter Chicken, here is another contribution from Meena Lobo!

Tried and tested by me....Absolutely Amazing!

You will need a pressure cooker
In it put the following all together....
- ginger garlic paste (2 tbsp)
- any kind of meat (beef or mutton with bones) abt 1/2 kg
- 2 tomatoes n 2 large onions (pureed together in a blender)
- red chilly or paprika powder (upto ur taste)
- 1 cup yoghurt
- salt (as per your taste)
- 1 tbsp garam masala
- 1 tbsp shah jeera seeds (black cumin)
- 1 tsp white vinegar (toddy vinegar)
- 1 tsp cinammon and clove powder
- few drops of lemon juice

close lid..cook on high till 1st whistle comes, then on simmer for 1/2 hour - 45 mins, depending on the piece size of the meat.

Open lid, if a lot of water remains, then dry it up on high heat!
Garnish with Coriander leaves!!

Image

Cream of Chicken and Veggy Soup

This amazing recipe is contributed by Pat Dearden.

Ingredients


2 cups leftover chicken pieces
1/2 cup Butter
2 chopped onions
4 cloves Garlic, minced
4 cups chicken broth
2 diced carrots
1 large leek, finely sliced
2 Stalks (diced) celery
1 cup chopped spinach
3 potatoes cubed
A Handful (Sliced) Mushrooms
1 teaspoon rosemary, minced
2 or 3 bay leaves
1 or 2 sprinkles sea salt and freshly ground pepper
1/2 cup Heavy (35%) or sour cream
2 or 3 thinly sliced green onions
1 cup frozen green peas

Instructions

Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).

Place a large heavy saucepan over medium heat add the onions, celery, carrots, Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Add in the chicken broth and bring to a simmer.

Add the remaining vegetables, fresh herbs and leftover chicken. Season with salt and pepper. Continue cooking over medium heat until the soup returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.

Cover tightly and continue cooking for 30 minutes or so. Until the veggies are tender.

Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.



Original Recipe

Kerala Style Prawns Masala

Ingredients

Prawns cleaned with head removed - 1/2 kg
Mustard Seeds
Onions chopped - 3 big
Tomatoes very finely chopped - 3
Green Chilli cut into 2 pieces - 5
Curry leaves - 10
Kashmiri Chilli powder - 2 tbsp
Turmeric powder - 1 tbsp
Water - 1/2 cup
Coconut oil - 6 tbsp
Salt to taste
For Seasoning:
Coconut oil - 2 tbsp
Curry leaves - 10

Method

Heat 6 tbsp coconut oil in a thick bottomed wok. Splutter the mustard seeds and then sauté onion in this oil. Once onions are translucent, sauté chopped tomatoes, green chilli and curry leaves.

Once the above items are sauté very well add chilli powder, turmeric powder and salt to taste. Sauté for 5 more minutes, until the chilli powder darkens the color.
Then add water and slide prawns to the gravy. Mix well and allow the prawns cook in the gravy for 10 to 15 minutes in low flame with lid closed.

After 15 minutes open the lid, stir well, increase the flame and evaporate excess water to make the gravy in the required consistency. Switch off the flame. The prawn masala is ready. Now the final tip and step is seasoning the prawn masala with 2 tbsp coconut oil and curry leaves. Stir well and serve hot with steamed rice or roti. Enjoy!!!

Original Post

Canned Tuna Fish Cutlets

Ingredients 

 2 small tins tuna
2 large onions finely chopped
5 green chillies finely chopped
3 sprigs curry leaves finely chopped
2 tbsp ginger finely chopped
1 tsp finely chopped garlic
1 /2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
2 tbsp oil for saute
1-2 eggs well beaten
1 small potato boiled and mashed
Bread crumbs for coating
Oil for deep frying


For Garam masala
2 tbsp cloves
2 tbsp cardamom
2 tbsp aniseed
3 small cinnamon sticks


Method 
Dry roast all garam masala ingredients, cool and powder.
Remove all water from the tuna, pour fresh water and discard. Keep the mince aside.
Pour 2 tbsp of oil in a pan and saute ginger, garlic, green chillies and curry leaves on low flame for a few seconds.
Add onions and saute until transparent.
Add all the powders and continue to saute. Add garam masala.
Add salt and cook until well blend.
Add the fish mince and cook well. There should be no water in the mixture.
Remove and cool.
Mix the mashed potatoes and blend well.
Make oval or round patties, dip in beaten egg, coat with bread crumbs and deep fry.
The patties can be made and frozen. Deep fry when required.
Serve hot with an onion salad and mint/ tamarind chutney.

Butter chicken (simple/quick/scrumptious)

This recipe has been contributed by my good friend Meena Lobo!... I have tried it out.... and OMG, it really is simple, quick and scrumptious!


Ingredients:
1 chicken (cut into bite size pieces)
1 cup thick curd
4 tsp ginger garlic paste
4 tsp chilly powder
1 tsp Garam Masala powder
1 tsp salt
½ tsp red tandoori color
4 ripe tomatoes (very finely chopped)
½ tsp methi (fenugreek) seeds
4 tbsp hot n sweet tomato sauce
1 cup cream
Handful cashew nuts (made into a paste)
Coriander leaves (about 2 tbsp)
1 tsp oil
2 tbsp Butter

To the curd add 2 tsp Ginger n Garlic Paste, 2 tsp chilly powder, salt and red tandoori color. Marinate Chicken for 1 hour. Oven grill the chicken Or you can fry as well in a little butter.

In a separate vessel, Add 1 tsp oil and fry Methi seeds. Add 2 tsp Ginger n Garlic paste n tomatoes. Stir n mix. Now add butter (don't stir) and let the tomatoes cook, with closed lid, on slow.

When oil separates add 2 tsp chilly powder, 1 tsp Garam Masala, cream and tandoored chicken. stir n mix well.

Next add the cashew nut paste and hot n sweet tomato sauce. Mix well. Close lid

Let it cook on slow for a while (5-10 mins). Check for salt and last garnish with coriander leaves!!

Image

Spicy pork pumpkin

Ingredients

¼ Kg Lean pork mince
30ml (2tbsp) Medium curry powder                                                                                                     
500g (approx) chopped tomatoes
6-8 beads of Goa Sausage
1 Small pumpkin

Preparation

Preheat oven to Gas Mark 4-5, 180°C, 350°F.

 In a large non-stick wok or saucepan dry fry the mince until browned. Add curry powder and cook for 1-2 minutes. Take skin off the sausage beads and stir the meat into the mince. Add tomatoes and bring mixture to the boil.

Take pumpkin, cut off top to create lid and scoop out the seeds and stringy bits using a large spoon.

Place the pumpkin on a piece of foil and place in a roasting pan. Spoon into the pumpkin the spiced mince, replace lid, add a small amount of boiling water to the bottom of the pan and loosely wrap in foil.

Cook for about 1 hour until pumpkin flesh is soft

Fish Koliwada

Ingredients

500 gms King Fish
1 1/2 tsp Red chilli powder
100 gms Besan
1/2 tsp Turmeric powder
1/2 tsp Ginger/Garlic paste
1 tsp Garam masala
1/2 tsp Jeera powder
Juice of a  lime sized ball of tamarind
1 tsp Ajwain
Salt to taste
 

(Optionally you can add 1/2 tsp Tandoori Color)

Method 
Clean and wash fish add turmeric powder and salt keep it for 1/2 hour.
Mix all the above ingredients except fish make a thick consistency.
Add the fish to the batter leave it to marinate for 1/2 an hour.
Deep fry in hot oil to reddish brown color,


Sprinkle with chaat masala and lemon juice.

For Garam masala
2 tbsp cloves
2 tbsp cardamom
2 tbsp aniseed
3 small cinnamon sticks


Image:

Pan Fried Salmon in Coconut Oil

My new found fascination with Pandan Leaves lead me to this awesome recipe! 


Ingredients:
Salmon- 2 large steaks

For marination:
Ginger-Garlic paste- 2 tsp
Chilly powder- 2 tsp
Ground pepper- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1 tsp
Ground Cumin- 1/2 tsp
Lemon juice- 1 1/2 tbsp
Salt- 1/2 tsp

For Pan frying:
Coconut Oil- 3-4 tbsp
Pandan leaves, chopped- 2 handful
Curry leaves- 3 sprigs

Preparation:
Marinate the salmon steaks with the above mentioned “for marination ingredients” and keep aside for 30 minutes or longer the better.
Heat a non-stick fry pan over medium heat, add coconut oil.
Add pandan leaves and curry leaves to the oil.
Place the salmon over the oil and cook till the bottom side turn light golden in color.
Gently flip it over and let the other side cook till golden in color too.
Flip again and cook till both sides get browned.
If there is not much oil, add little more to prevent the fish from sticking to the pan.
Transfer to a paper towel, let it absorb the oil.
Serve in a plate topped with the fried pandan and curry leaves over it.
This goes really really well with tapioca in ground coconut. This time I made stir fried tapioca along with coconut and also made an easy spicy and tangy sauce for dipping it. I’ll post the recipe soon.

Tips:
Please try to use coconut oil for better taste, however you could use olive oil or vegetable oil too.
Add curry leaves and pandan leaves for a nice aroma.

Original Recipe at:

Pandan Leaf Fried Chicken.

I have had this plant for a long time and like most of you, have used this only for making Pulao or Biryani. Until recently I got to know that what we at home called the Basmati leaf plant was the same as Pandan Leaf.. R&D lead me to this blog run by "Happy Homemaker 88" aka choesf.

Ingredients -

7 whole chicken legs, separated into thighs and drumsticks
14 pieces pandan (screwpine) leaves
14 toothpicks

Marinade -

5 onions, peeled
5 pips garlic, peeled and pounded or ground with the shallots
3 tbsp curry powder
2 tbsps salt
2 tbsps sugar
1 tbsp pepper
3 tbsps oyster sauce
3 tbsps cornstarch.


Oil for deep frying
Method -
1) Marinate the chicken pieces for as long as possible, overnight is best. It is best to keep them refrigerated and make sure they are at room temperature before cooking. If there is no time to marinate, then just massage the marinade into the chicken pieces for a good 5 to 10 minutes.
2) Just before cooking, give another thorough rubbing of marinade into the chicken.
3) Wrap each piece of chicken with a pandan leaf, and skewer the leaf to the chicken with a toothpick.
4) Heat oil up and deep fry chicken pieces with the skin-side up first for about 4 to 5 minutes, then turn chicken over with the skin-side down for 3 minutes or so until chicken is thoroughly cooked. This way, the side with the chicken skin will look all nice and golden, and not burnt, as cooking time on the skin side is shorter.
5) Serve hot with some sliced cucumbers.
 
*** Note – Be careful as the oil will spatter a lot when you fry these due to the moisture in the pandan leaves

 Link to the original Post

Herman's Beef Pickle

Ingredients:

Beef                                  500 gms
Sesame Oil                        200  ml
Mustard Seeds                      5 gms
Fenugreek Seeds                   5 gms
Ginger Slices                        20 gms
Garlic                                   20 gms
Curry Leaves                       2 sprigs
Kashmiri Chilly Powder     150  gms
Turmeric Powder                 20 gms
Vinegar                              500  ml
Salt                                    as per taste
Asafoetida (Hing)                   5 gms


Marination:

Ginger & Garlic Paste     - 10 gms
Crushed Peppercorns     - 1/2 tsp
Vinegar                          - 1 tsp 
Red Chilli Powder          - 3 tsp
Coriander Powder         - 1 tsp
Turmeric Powder           - 1/2 tsp
Salt                               - as per taste

Make a paste of the above to be used for marination. 

Method:

Clean the Beef Cubes and marinate with the above paste and keep aside for an hour and deep fry.
Heat the Sesame oil in a pan, add fenugreek, mustard and curry leaves and leave to crackle.
Then add sliced ginger and garlic, saute well and add kashmiri chilli powder and turmeric powder.
Add Vinegar, salt and  asafoetida.
Add Fried Beef.

Stir for 5 mins and leave to cool.

Store in an airtight container. 

Bitter Gourd Sukha

Ingredients:

4 medium size bitter gourd (cut into medium pieces)
2 big onions (finely chopped)
2 big tomatoes(finely chopped)
1 big potato (cut in small cubes)
3 green chillies (slit)
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeere)
1/2 tsp ginger garlic paste
4-5 tbsp grated coconut
salt
2 tsp lemon juice
few curry leaves
oil

Method:
Add some salt,chilli powder, turmeric powder and lemon juice to the bitter gourd and keep it aside for 1 hour. Than heat enough oil in a deep pan and fry the bitter gourd till crispy, brown in colour, remove it and keep it aside.. than heat some more oil, add cumin seeds,green chillies,curry leaves,ginger garlic paste and onions and fry till golden brown, add tomatoes to it and fry it for 3 mins, add potatoes with enough water and cover it with the lid and cook the potatoes, than add the crispy bitter gourd, garam masala, grated coconut and salt if required. serve hot with goan rice and prawn curry.