Wednesday, 30 January 2013

Capsicum Mince!


Kheema or minced mutton- 500 grams
Onion- 2 (cubed)
Ginger garlic paste- 1tbsp
Tomato- 1 (chopped)
Green chillies- 2 (slit)
Green bell pepper or capsicum- 1 (cubed)
Dry fenugreek leaves- 1tbsp
Coriander leaves(chopped) 2tbsp
Red chilli powder- 1/2 tsp
Curd- 2tbsp
Salt- as per taste
Oil- 2tbsp

Heat oil in a deep bottomed pan. Season it with green chillies.
Then add the onions and saute for 4-5 minutes on a low flame. Add the ginger garlic paste and cook for 1 minute.
Then add the capsicum and mix it up. Cook for another 2 minutes on a low flame.

After this, put spoonfuls of the kheema into the pan.

Stir it well to mix with the other contents.

Cook on a low flame for 5 minutes.
Pour the tomatoes and sprinkle salt.

Allow it to cook for 3-4 minutes more.
Then add red chilli powder, fenugreek leaves and coriander leaves. Add 1 cup of water.
Mix it up well, cover and cook on a low flame for 5 minutes.
After this add the curd and whip it up with the gravy.

Cover and cook for another 5 minutes. Eat with Hot Rotis, Nann or Paratas!

Original Post

Tuesday, 22 January 2013

Dry Beef Chilly

Inspired by "Priya's Recipes"

Beef-1/2 kg
ginger-1/2inch chopped
garlic-7 cloves
green chilly-4 chopped
pepper powder-2tsp
turmeric powder-1tsp
curry leaves-few
soya sauce-2tbsp
chilly sauce-2tsp
tomato sauce-1tbsp
garam masala-1tsp
coriander powder-2tsp
chilli powder-1tsp

ginger/garlic paste-1tsp
pepper-1/2 tsp
chilli powder-1/4 tsp
turmeric-1/4 tsp

Heat oil&fry the marinated beef & cook till the water dries.

Keep it aside.take pan heat oil,saute onions,ginger garlic&green chillies. (I made a paste of ginger garlic and green chillies)

After this put turmeric powder, chilli powder,coriander powder, garam masala, salt & curry leaves.

Stir till aroma spreads out.add dry beef with pepper powder & all sauces.

When all masala coated thoroughly in beef remove from fire.

Serve hot

Saturday, 19 January 2013

Prawn Chilly Fry with grated coconut!.

Well I am sure most of you are very familiar with this dish, and well even make it regularly, but not to sure if this is how you make it!.

This is pictorial, so will not follow the usual format!

                Saute 2 onions chopped fine, one large potato and a couple of chillies (as per your tolerance) 

                                                                      Add prawns

                                                Add one teaspoon turmeric powder

                                                    A hand full grated coconut and garlic salt

                               Mix together and fry till browned and prawns are done approx 5 mins

                                                  Your Prawn chilly fry is ready to eat!

Monday, 14 January 2013

Stuffed Roast Piglet Goan style!

1 Piglet[About 4 Kgs]
6 large onions [Finely diced]
2 Tbsp Garlic paste
1/2 Kg Goan sausage meat
6 strips of Bacon
1/2 kg lean boiled pork[Diced fine]
1/4 cup celery [chopped fine]
1/4 cup parsley [fine chopped]
6 cups of bread cubes [Or enough to fill stuffing]
2 lemons
salt & pepper

Sauté bread crumbs in butter until crisp,shaking saucepan constantly.
Clean the piglet so the insides are clean n empty.
Take kidney, liver, heart & cook till tender, then dice fine.
Sauté the onion in oil,add kidney,liver,heart& stir fry for a few minutes.
Add garlic, Sausage meat and pork & stir fry until meat is brown,about 10/15 minutes,
Add bread crumbs,celery& parsley and stir fry for 3 minutes.
Let it cool.
Stuff the piglet loosely & sew the cavity.
Rub the outside with lemon, salt & pepper.
Brush with oil for the golden glaze.
Pre heat oven to 180 degrees C, then put it in n Bake for around 40 minutes per Kg.
After an hour,turn piglet carefully & brush with oil again. Repeat every 15 minutes.
When the skin is crisp & a golden brown color, Its ready..

Image Courtesy

Thursday, 3 January 2013

Olive Oil Marinated Beef Steak

Sprinkle the steaks with Garlic Salt

Add mustard and freshly ground pepper

Top it up with Olive oil and keep it submerged for at least 4 days! Ensure there is at least 1 cm of oil above the meat! 

Grill over the BBQ or over a hot griddle

Three Bean Salad


Kabuli chana, boiled 1½ cups
Rajma, boiled 1½ cups
French beans, diced & boiled 1½ cups
Capsicum, chopped ½ cup
Celery, chopped ½ cup
Olive oil 2 tbsps
Vinegar ¼ cup(37ml)
Sugar 2 tbsps
Onion, chopped 2 tbsps
Salt and pepper To taste


1. Mix together, boiled kabuli chana, rajma, beans, capsicum and celery.

2. Combine the oil, vinegar, sugar, chopped onion, Garlic Salt and pepper in a screw top bottle and shake well.

3. Pour this dressing over the vegetable. Mix well.

4. Chill overnight or at least for 3-4 hours and serve

Tuesday, 1 January 2013

Pork Balchao

1 Kg boneless pork
3 onions [chopped fine]
3 1/2 cloves of garlic
salt to taste
Grind in coconut vinegar:
13 flakes of garlic
1/2 tsp turmeric powder
2" piece of ginger
9 red chilies[dry]
1/2 tsp cumin seeds
13 peppercorns
2" piece of cinnamon

Cut pork in cubes.apply salt to taste.Grind all spices in vinegar.Saute onions & garlic,add the pork meat & stir fry until oil oozes n dries.add ground spices & mix well cook for a few minutes add 2 cups of water, cook till pork is tender..

Image Courtesy