Beef/Pork Aadd Mas (Beef/Pork Bone Meat Curry)

Another amazing contribution from my friend Meena Lobo

    Ingredients: 

Beef/Pork , approx a kg (cut into bite size pieces, along with bone, since its bone meat)
Oil
2 Onions

    Make a paste of the following: (use ½ vinegar or
   more, n ½ water to paste it up)
   15-16 red chillies (deseeded)
   1 tbsp cumin seeds
   7-8 peppercorns
   ½ tsp Turmeric
   4-5 cloves
   1’ cinnamon stick
    2’ ginger
   10 flakes garlic (Chinese ones, if using small ones, double it)
   Grind well, till a smooth paste.

   Method:
   Pour oil in a Pressure cooker, fry the pieces on high, till nice n brown and the juices sealed
   (in two batches is preferred )
   Remove and keep aside. Keep the oil in the cooker itself.
   Now fry 2 onions (thinly sliced) in the same oil. fry on slow, till they turn translucent n limp.

   Add the ground paste to the fried onions, Mix and Fry till a little bit of oil comes up.
   Then add the fried meat. Mix.
   Depending on the quality of the meat, pressure cook for 1/2 hour or 3 whistles.
   When its done, last bit, add 1 cubed potato, give it another whistle.

   Ready to serve.

  This tastes even better the next day.

Image Courtesy

Mutton Curry

Ingredients:
1 kg mutton cut into bite sized pieces
2 cups chopped onions
3-4 split green chilies
2 tsp fenugreek seeds
a few curry leaves
2 cups coconut milk
1 tsp garam masala powder
2 tbsp lime juice
Salt


For the marinade
1 tbsp ginger paste
1 tbsp garlic paste
1.5 tbsp red chilli powder
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp cumin powder


Method
Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes.
Heat oil in a pressure cooker (or a deep pan), and add the fenugreek seeds , onions, green chilies and curry leaves.
Cook till the onions starts to brown.
Add the marinated meat pieces to the cooker (pan) and stir well.
Add half a cup of hot water (2 cups if not using a pressure cooker) and mix well.
Cover the cooker, and pressure cook for about 6 minutes after the first whistle. (or for about 20 minutes if using a regular pan, make sure it is closed with a tight lid).
Open the cooker(or the pan), and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.

Image Courtesy

Goan Stew

This recipe is inspired and modified to my taste from a contribution by Sabrina Afonso.

Ingredients:

1kg beef
1/2 kg carrot
1/2 kg french beans
1/2 kg potaotes
1/4 green peas
1/ kg macroni (pasta)
250 gms Goan Sausage.
2 inch Ginger
8 - 10 cloves of Garlic
1" cinnamon stick.


Method: 

Cut and boil all the vegetables separately. Boil the macroni separately and set aside.
Then chop fine 1/2 kg onions and fry them till golden brown, add 4 cut tomatoes to the golden brown onions. Grind a paste of ginger, garlic cloves and cinnamon together and add it to the fried onions.
Add the beef and and Goan Sausage cook it for 20 mins. (Depending on the quality of the beef)
Once the beef is cooked add all the boiled vegetable and cook for 5 mins.
In the end once you see all is cooked well add the macroni, mix well and just cook it for 5 mins and the stew is  ready...

Chicken Meat Loaf Roll

Ingredients

800 grams ground chicken
2 medium egg, beaten
3 chicken sausages, cut into tiny cubes
1 medium red bell pepper, minced
1 large carrot, minced
1 big onion, minced
4 cloves of garlic, minced
2 tbsp pickle relish
1/2 cup of cheese, shredded
1/2 cup raisins
1/2 cup bread crumbs
2 tbsp tomato paste
Salt, Maggi taste maker & Black pepper to taste
Slices (wedges) of hard boiled egg (about 3 eggs)
6 pcs. of hot dog
Aluminum foil, 10-inches-by-12-inches sizes
(For those that like it spicy, you could crumble Goan Sausage or chopped Jalapeños)


Method:

In a bowl, combine all the food ingredients and mix until well blended
(except for the boiled eggs & hotdog/sausages).
Divide the mixture into portions, depending on how many you want to make.
Spread and flatten the mixture onto the center of each aluminum foil.
Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 rolls).
Heat oven in 180 C. Arrange the rolled meat loaf in a baking pan and place in the center of the oven for 60 minutes.
You can check if the Chicken Meat Loaf is fully cooked by poking a toothpick in the center of the roll.
If the toothpick comes out clean and dry then its ready.
Let cool and slice it into rings and serve.
You can also slightly pan fry before serving if desired like I have done.

Freeze unused rolls

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Pork Parra

Recipe by Collins Do Carmo Souza

Ingredients:
2 kg boneless pork with some fat
3 tbsp salt 1 tbsp turmeric
1/2 bottle weak coconut vinegar[1 part vinegar , 3 parts water]

For the Massala:
69 dry red chilies
3" piece of ginger
3 large pods of garlic
1 tsp cumin seeds
1 tsp peppercorns
3" piece of turmeric
2 1/2 bottles of vinegar
1 bottle cashew feni./vodka
30 flakes of garlic


Method:
Make vertical slits on the pork[Dont cut right through], Sprinkle salt in slits & all over the pork,so it is well salted. Place meat in a wicker basket & weigh it down.keep for 24 hours,discarding water that drains out from the meat..

Next day sprinkle turmeric mixed with 1/2 bottle weak coconut vinegar over pork & set it to dry in the sun for 4-5 days.It should dry well by then.

Now cut the slits through to make slabs of meat.Cut the slabs in half again,or to the size you want.

Mix with Parra Masala (Please note, the masala has to be ground ONLY in Vinegar!)
Take a wide mouthed Glass jar,place pork slices in it,arrange the crushed garlic over it.,then the ground spices.

Wash the Mixer /grinding stone with vinegar & pour it in the jar,then the Feni over it.
Pork should be completely submerged in spices n vinegar,cover n let marinade/pickle for 4/6 weeks.
To serve remove from jar,cut to desired size n fry in oil until tender..[Add water if necessary]


Image Courtesy

Cured Beef

Ingredients:

1/2 Kg beef sirloin, very thinly sliced
Rock salt
Freshly cracked ground black pepper
5 cloves crushed garlic
1/4 cup vinegar of your choice
2 tbsp. of sesame oil for frying

Method:
Clean the beef and dry it with paper towels.
Combine the crushed garlic and vinegar. Set aside.
Rub salt and ground black pepper on each side of the meat.
Pour the vinegar and garlic mixture in a container.
Put the meat together with the vinegar and garlic.
Cure for 2 days inside the refrigerator.
Then fry with sesame oil and serve with fried rice and fried eggs.

Note: Can also be served with  tomato & cucumber with soy sauce & lemon as dipping sauce.





Image Courtesy

Stuffed Crabs!

Ingredients

Meat and top shell of 5 pieces steamed crabs
1 medium potato diced
1 medium carrot diced
1/2 cup bread crumbs
1 medium onion, minced
1 piece long green chili, chopped
1 medium tomato, diced
2 teaspoons fresh parsley, chopped thinly
1 teaspoons garlic powder/3 cloves garlic, minced
1/2 teaspoons salt
a pinch of ground black pepper
2 tablespoons cooking oil for sautéing
2 pieces raw eggs
1 to 2 cups cooking oil for frying


Method

Heat pan and pour-in 2 tablespoons of cooking oil.
Sauté onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chili and crab meat (you may include the juice of the crab for additional flavor).
Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir.
Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour-in 1 to 2 cups of oil.
When the oil becomes hot, deep fry the stuffed crab shells. The part with the stuffing should be facing up.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
Serve with tomato ketchup as dipping sauce. Share and enjoy!



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Potato Oil Roast

This is an amazingly simple Vegetarian Recipe by fellow blogger Radhika

Ingredients: 
Potatoes – 200 gms
Onion – 1 (big)
Tomato – 1 (big)
Mustard seeds + urad dal – 1 tsp
Red chilli powder – 1 tsp
Garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Garam masala powder – 1 ½ tsp
Coriander leaves – for garnishing
Salt – taste
Oil – for deep frying

Method:
Chop the onion and tomatoes finely. Remove the skin from the potatoes and cube them. Heat water and cook the potatoes with turmeric powder and salt till they become soft. You can also pressure cook them but they tend to become mushy. Drain the water and spread the cubes over a plate.

Heat 2 tsp oil in a pan and add mustard seeds, when they pop add the urad dal and roast it. Now add the onions and cook till they become brown. Add the tomatoes at this stage and cook till it become mushy and gravy forms. Now add the red chilli powder, garam masala powder, garlic paste and mix well.



Meanwhile heat oil in kadai and deep fry the cooked potato cubes to a golden brown color and add them to the masala gravy and mix well. Garnish with coriander leaves.






Original Recipe

Konkan Style Prawns - KOLAMBICHE LIPTE

An amazing traditional recipe from the coastal belt of Konkan, in India by Nishikant Gupte.

Ingredients:
1) Prawns peeled, deveined .....1 kg
2) Large Onions, finely chopped....3
3) Large Tomatoes, chopped......3
4) Coriander leaves, chopped....1 large handful
5) Oil.....4 teaspoons
6) Crush Garlic.....3 teaspoons
7) Turmeric....1 teaspoon
8) Tamarind....1 teaspoon
9) Red chilli powder ...1 teaspoon
10) Cloves....2
11) Cinnamon stick....1/2
12) Salt to taste

Method:
1. Combine Prawns, Garlic, Turmeric, Red chilli powder, Tamarind and one teaspoon of Salt and allow the Prawns to marinade for 15-30 minutes
2. In a large, shallow bottomed non-stick pan, heat the Oil. Once hot, add Cloves and Cinnamon stick, and wait for about a minute, until they become fragrant.
3. Next, add the Onions, and saute for about 5-7 minutes, or until the Onions become translucent. Stir frequently to stop the onions from browning or burning.
4. At this point, add the Prawns, and stir until they all lose their grey color.
5. Add Tomatoes, stir, and allow to simmer for approximately 5 minutes, or until the Prawns start to shrink, and the oil starts to visibly separate from the sauce.
6. Add Coriander leaves, taste and add Salt if necessary, and cook for a further minute.
7. Serve hot, and enjoy over Rice or with a Chapathi.

People from Coastal Region prefer to have with Rice or Bhaakri.

Dry soup, Minho fashion (Sopa seca do Minho)

Ingredients: 
1 kg Chicken
1/2 kg lean Beef
250 gms Ham
250 gms Pepperoni
250 gms Bacon
1 medium white cabbage cut into chunks
10oz stale white bread
2.5 pints water
A couple of chicken or beef stock cubes
Sprig of fresh mint

Method:
Simmer all the meat in the water (Add stock cubes to the water) until almost tender (start with the beef)
Then add the cabbage. Simmer again.
When cooked, remove the meat from the liquid in order to cut it up.
Transfer the soup to an oven proof container.
Add the meat, the chopped mint leaves and finally the bread.
Press a little to get the bread soaked in the liquid.
Bake in a pre-heated oven at 190 degrees (Gas 5) on the top shelf until the bread is golden brown.

You could add other vegetables such as turnips, potatoes carrots or onion. These should be thinly sliced and cooked with the meat beforehand.

Prawn, Ham and Egg in a Smoked Paprika batter!

One of my most innovative and pictorial post in the whole of my blog! One of my post prized recipes ever!

The photos say it all and yet will explain a bit!

                                     9 Amazing prawns 3 for Anula, 3 for Chayton and 3 for me!

                                     Don't they look so yummy like this?

                                  Dice some hard boiled eggs and place them over the prawns

                                     Open a tin of any brand of Ham, I used the one above!

                                       Place long slices over the hard boiled eggs as shown above

        Now toast a slice of bread, cut it into half and place the prawn/egg/ham over the bread

                              Make a batter of Cornflour, salt, pepper and smoked paprika powder.

          Dip the toasted bread,prawn,egg and ham into the thick batter as as shown above

        Shallow fry them in about 1 inch deep oil, while constantly scooping hot oil over the prawns

                                                      Now tell me can you resist that?

CARROT DOUGHNUTS

Carrot - 120 g, mince properly in a food processor and remove the hard solid pieces
Pan cake mix/ doughnut mix - 200g
Egg - 1
Butter - 20 g, softened
Sugar - 3 1/2 tablespoons
A pinch of salt
Oil for deep fry

In a bowl mix the flour, egg, butter, sugar and salt.

Add the minced carrot into the flour mixture and mix properly.
Make small balls or take this mixture in a spoon and drop into oil (160℃）.

Deep fry until light golden brown like making regular doughnuts.

If you do not have readymade mix - follow the procedure to prepare - mix 2 cups of all purpose flour (maida ), 1/2 cup sugar, 1 teaspoon salt and 2 tablespoons softened butter in a bowl and follow the above one (add egg, sugar, butter, and minced carrot)
Note : care must be taken that the inside of the doughnut is cooked well, so make very small balls and take care not to crowd them in the oil for deep fry


Original Recipe

Egg Drop Soup --- Winter Special !

Egg 1 - lightly beat with salt by a fork

Chicken broth/soup - 3 cups

Low salt Soy sauce - 5 cc

Salt and pepper



Add soy sauce, salt and pepper into chicken broth/soup and bring to a boil, turn off the heat , immediately pour the egg mixture through the tines of the fork into the boiled soup. stir the egg very rapidly in a clockwise direction by the same fork for 30 seconds.

 Serve immediately after adding pepper .





Original Recipe

Healthy Salad with Sesame seed salad dressing

Salad Preparation :

 1. White radish  - 100g, remove the skin, grate into thin strips in a coarse grater/ slicer, soak the strips in cold water for 10 minutes and drain well just before serving.

2. Cucumber - 120 g, grate into thin strips, spread the strips in a filter and keep the filter over a cup to collect the cucumber juice ( apply on your face), after 5 minutes take a handful of cucumber thin strips and squeeze out the water by holding your fingers - set aside

3 Carrot – 50 g , wash and make into very thin strips by using the coarse grater/ slicer,

4. Prepare Sesame seed salad dressing : grind 4 tablespoons of roasted white sesame seeds with 3 teaspoons of granulated sugar, 2 teaspoons of soy sauce and a pinch of salt in a blender/ mixer to a paste(use within 2 days )

In a bowl, mix (just before serving ) radish, carrot and cucumber thin strips well. Serve this salad with sesame seed salad dressing or any.

Comment : A simple crisp potassium rich salad - regulates heart function, blood pressure, energy levels, muscle function and nervous system.

 Note : To toast white sesame seeds - stir constantly in a small dry pan in the low heat - till golden and fragrant about 1-2 minutes, transfer to a dry bowl and cool – you can store this in a sealed bag for a week


Original Recipe　

Shrimp and Sweet Potato Fritters

If you love shrimp and sweet potatoes but never thought they would go good together, try these and you won't be disappointed!

Ingredients:
1 large orange fleshed sweet potato, grated
1 lb. shrimp, shelled and deveined, coarsely chopped
2 scallions, thinly sliced
1 teaspoon fish sauce
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
1/4 cup all purpose flour
1 teaspoon baking powder
1 egg
Peanut oil, for frying

Method:


Combine all ingredients in a large bowl and mix well.

Using about 2 tablespoons for each fritter, shape into patties.
Heat about 2 inches of oil for shallow frying. Gently place patties in hot oil and fry until golden and crispy on both sides, about 4 minutes on each side.


Drain on paper towels.















Original recipe

Grandma's Mutton Mince

INGREDIENTS

3 tablespoons cooking oil
 1 kilo (2 lbs.) Mutton Mince
1 onion finely chopped
2 tablespoons ginger and garlic paste
1 teaspoon turmeric powder
1 teaspoon cayenne pepper or chili powder
1 tabelspoon garam masala
100ml plain yogurt
2 tablespoons green chilies (minced)
4 tomatoes (pureed)
1 tablespoon sea salt
1 bunch fresh coriander (finely chopped)

Garnish
1 tablespoon butter
250ml baby green peas
4 cherry tomatoes
½ medium-sized red onion



Method

Heat the oil in a large frying pan or wok over medium high heat., toss in the onions and cook until they turn light brown and translucent.

Now add the ginger and garlic paste.  Cook for two minutes and then sprinkle in the turmeric powder and cayenne pepper or chili powder.

In goes the ground lamb. Cook for five minutes or until lamb appears cooked.
Add tomatoes and yogurt and salt and pepper to taste.

Cook for five minutes and add the garam masala and chilies.

Cook for a further five minutes.

Add coriander  and mix. Sauté the garnish ingredients and add them to the curry.

Image courtesy

Sweet Potato Stew - Vegetarian

Ingredients

2 medium Sweet potatoes
2 Capsicum; green or red
1 large Onion
4 cloves Garlic
2 tablespoons Vegetable oil
1 tablespoon Ground cumin
1 teaspoon Salt
1/4 teaspoon Black pepper
4 large ripe Tomatoes
2 fresh Red Chillies
2 Dry Kashmiri Chillies
1/2 cup Coriander; chopped
1 can (16 oz)Black beans


Stew Preparation

Preheat the oven to 200 C. Lightly oil a baking sheet.

Peel the sweet potatoes and cup into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, Fresh chilly, and Coriander in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-corriander sauce and the black beans. Top with crushed Kashmiri chillie and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm some Goan Poie / Flat Bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm bread on the side.

image courtesy

Classic Irish Stew

Another contribution from my blogger friend Pat Dearden!

Ingredients:

• 4 pounds boneless lamb stew chunks (or whatever type of stewing lamb is available, this time I used lamb riblets)
• Splash of olive oil for browning lamb chunks
• 15 - 20 baby red-skinned potatoes
• 6 large carrots, peeled, quartered
• 3 medium onions, quartered
• 2 medium leeks (white and pale greens end only) optional, this time I omitted them.
• 2 tbsp. dried rosemary or a handful of fresh chopped
• 1 1/2 tablespoons chopped fresh thyme
• 2 cups stock (I always have frozen homemade available) or water

Preparation
Pour Olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Using tongs, transfer bones to plate.
Add vegetables, rosemary and thyme to pot; stir to coat with drippings. Return meat to pot. Add 2 cups stock or water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Place ¾ to 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. Serve with a crusty fresh bread.

Variation: experiment with herbs, it's lovely too if you add 1-2 tbsp of parsley and oregano. Bon Appetite enjoy

Sautéed Chicken Liver

A lot of people shirk at the thought of eating livers.... but they are good to eat - rich in protein. vitamins A , B12 , riboflavin, niacin, folate and iron.

Ingredients:

Chicken liver – 150 g, - trimmed and cut in half
Onion -1/4 finely cut
Tomato -1/2, finely cut
Low salt soy sauce
Salt
 Curry powder (any) – 1 teaspoon
Fennel seeds – very little (optional )
Crushed garlic clove – 1
Olive oil / butter – 1 tablespoon
Lemon juice – /4 teaspoon.

Wash Chicken livers 3-4 times, place in pan pour water (2 cups ) salt and soy sauce (5 cc ) – Close the lid and boil for 10 mins, (depending on the size of the livers)
Wash the cooked liver slices with cold water and drain well – set aside
 In the pan, fry the crushed garlic and fennel seeds in oil/butter , after getting the aroma add onion, tomato, curry powder and salt – fry for 2 minutes.

Add the cooked liver slices, soy sauce (5 cc ) – fry for a minute.

Remove from the heat, add lemon juice and mix well.

 Serve with bread or rice.

Note : Wash and Cook Properly to avoid food poisoning and to kill the bacteria. Do not eat under cooked liver - the pinkish one

Sweet Potato Curry

Ingredients

1 kg Sweet Potatoes
2 onions
1 tomato
4-5 cloves garlic
2 tsp turmeric powder
2-3 tsp red chilli powder
1 green chilli
2-3 tsp Garam Masala powder
250 ml coconut milk
Salt to taste
2 tbsp oil

Method

Boil the sweet potatoes and cut in to cubes.
Grate the onions and tomatoes with the garlic.
Chop the green chilli.
Heat oil in a pan and fry the onions till translucent.
Add the tomatoes and garlic with the turmeric powder, chili powder and Garam masala powder.
Add the sweet potatoes and fry for 5 minutes.
Add the coconut milk and salt and simmer for a further 5-8 minutes.
Serve hot with roti, naan or hot rice.

Yummilicious Mutton Curry

Ingredients:
1 kg mutton cut into bite sized pieces
2 cups chopped onions
3-4 split green chilies
2 tsp fenugreek seeds
2 sprigs curry leaves
2 cups coconut milk
1 tsp garam masala powder
2 tbsp lime juice
Salt


For the marinade:
1 tbsp ginger paste
1 tbsp garlic paste
1.5 tbsp red chilli powder
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp cumin powder


Method

Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes if you have no time, but preferably overnight.

Heat oil in a pressure cooker, and add the fenugreek seeds , onions, green chilies and curry leaves. Cook till the onions starts to brown.

Add the marinated meat pieces to the cooker and stir well.
Add half a cup of hot water and mix well.
Cover the cooker, and pressure cook for about 6 minutes after the first whistle.
Open the cooker and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.








Image courtesy 

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!!

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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!!

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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.

Herman's Chicken Pickle

Ingredients

½ Kg - Chicken, boneless cut to small pieces
1/2 tsp - Turmeric powder
Ginger & garlic paste - 1 tbsp
Salt to taste

Ingredients to dry roast
10 - Cloves
2 '' long - Cinnamon sticks
Mustard seeds - 1 tsp
Coriander seeds - 1 1/2 tbsp
4 - Green cardamom

Ingredients for masala
2 tbsp - Poppy seeds
1.5 to 2 tbsp - Red chili powder
1/2 tspn Fenugreek powder
1 tbsp - Vinegar Or 1 tbsp - Lemon juice or Vinegar

Ingredients for Seasoning.
1 tsp - Mustard seeds
1/2 tsp - Jeera seeds
Asafoetida : 1/8 tspn
2 to 3 sprigs - Curry leaves
1 to 1.5 cup - Sesame oil / vegetable oil

Method

1 ) In a bowl mix together ginger garlic paste, turmeric. Add washed chicken pieces to this mixture and coat well. Cook chicken add salt to taste. Mostly you will not need to add water, some water will come out of the chicken. Cook on low heat, covered with a lid till all the water is evaporated. Take off stove and cool.

2 ) Dry roast ingredients listed for that, cool and grind to a powder, set aside. Grind poppy seeds to a fine powder, set aside.

3 ) Heat 1 cup oil in kadai or wok, add cooked chicken pieces in small batches and fry lightly. Do not overfry the chicken as this turns the pieces hard to chew. Light golden brown color would be good.Take off the oil and drain. To the same oil, add mustard seeds, jeera, asafoetida and then curry leaves. Now add ginger garlic paste and fry until golden brown.

4 ) Lower heat and add poppy seed powder, red chili powder, fenugreek powder mix and fry for a second. Add the dry roasted masala powder and fry in oil for a second. Add chicken and mix with masala. Add vinegar, salt to taste and mix well. Take off the stove and cool. There should be good enough oil in the pickle. If not heat 1/2 cup more oil and add to the pickle. Oil will act as a preservative. You can add 1 tbsp more vinegar or lemon juice if you like the pickle to be a little more sour. If you want more gravy then increase poppy seeds and garlic-ginger amount.

When completely cool transfer to a sterilized bottle and store. This pickle stays fresh for a month even if not refrigerated. If you are not refrigerating the pickle and leaving it outdoors, make sure the pickle is covered with good amount of oil floating on top.

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Fried taters, eggs, and fruit

Baked potatoes are a favorite in our house. My wife Anula would bake at least a dozen or so baked potatoes specially when we have our BBQ's and Uncle Alfred is in town from Germany, and of course nothing went to waste. She would put the left overs in the fridge and the next morning we would have fried taters, eggs, and fruit!  

Here is what to do with those leftover baked potatoes.

Cut them up. .

Fry them up in some olive oil, add some chopped onions and garlic.

Add some pepper, herbs of your choice and an egg if you like.

Serve them up for a hearty breakfast.