Beef

Beef Meatball Curry

This is my second best dish of beef mince I am posting here today. Beef meatball curry recipe has a delicious creamy texture with a sweet taste. Since I used thick sour yogurt it was slightly sour which enhanced the flavor with other combination of spices. Adding yogurt can also reduce the heat of the dish, hence you can adjust the addition of yogurt. It can be served with rice, used as a dip with bread or as a side dish.

Preparation time: 25 minutes

Cooking time: 35 minutes

Ingredients

Minced Beef – 250 g

Cumin seeds – 1 tsp

Stew powder – 2 tbsp

Coriander powder – 2 tbsp

Ginger-Garlic paste – 1/2 tbsp

Red chili powder – 1 tbsp

Thick Yogurt – 5 tbsp, lightly whisk using a spoon before adding

Coriander leaves for garnish

For paste:

Fenugreek seeds – 1/4 tsp

Onions – 1 medium, roughly chopped

Green chilies – 1

Coriander seeds – 1 tbsp (optional if your adding later as a powder)

Red dried chilies – 2

Turmeric powder – 1/4 tsp

Thick Yogurt – 1 tbsp

Water – 1 cup

For the meat balls:

Onions – 1 small, chopped finely

Ginger-Garlic paste – 1 tbsp

Coriander leaves – 1 tbsp

Red chili powder – 1 tbsp

Stew powder – 1 tsp

Eggs – 1

Thick Yogurt – 1 tbsp

Gram flour – 1 tbsp

Salt – 1/2 tsp

Directions

1. To the mince meat, add the ingredients mentioned under meat balls. Mix well with a spoon and set aside for 20 – 30 minutes. Make round balls of 4-5 cm diameter. Reserve for later.

Finely chopped Onions

meat ball ingredients

Beef balls

2. Heat 1 tbsp ghee on medium. Add the fenugreek seeds and onions (mentioned under paste). Fry for 3-4 minutes or until the onions are slightly brown. Let it cool.

Onions, fenugreek seeds

3. In a blender add little water, the fried mixture, red chili, green chili, yogurt, turmeric powder.

curry paste, blender

4. Using a deep sauce pan heat 2 tbsp ghee. Add the paste from the blender and fry for 1 minute. Add the reserved paste along with the water.

5. Add cumin seeds, stew powder, ginger-garlic, red chili powder, 1/2 tsp salt, coriander powder, whisked yogurt. Add more water if necessary (curry must be thick). Mix well. Leave it on medium heat to boil.

curry paste

6. Add the meat balls one by one. Cover and cook to boil. Keep it on low to cook for another 5 minutes.

beef meat ball

Garnish with coriander leaves before serving.

Beef Meatball Curry

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September 26, 2016

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Soups

0

Cream Of Chicken Soup

I do not prepare soups very often, since I live in a tropical climate. However, when I do prepare a soup, it’s the cream of chicken soup that has been on my menu once in every two weeks. I always have chicken breasts in my shopping cart for easy quick meals and this recipe has been very simple, very delicious with a creamy texture which is satisfying. It’s light and flavorful. As I keep discovering more soup recipes stay tuned.

Preparation time : 5 minutes

Cooking time : 30 minutes

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

onions,garlic

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

all-purpose flour

chicken breasts

chicken

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

pepper,water, chicken

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

milk

5. Garnish with 1 tsp of butter and serve hot with bread.

Cream Of Chicken Soup

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September 7, 2016

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Pork

0

Pork stir fry

I’ve always wanted to prepare something easy as a side dish just like the restaurants and this homemade stir fry recipe will knock your socks off!

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Pork Shoulder meat – 300g, sliced as thinly as possible to make 3/4 inch wide of 1 1/2 ich long.

Light Soya sauce – 2 tbsp

pork shoulder meat

Directions

1. Mix the Marinated pork. In a heated wok/skillet with 1 tbsp of olive oil fry the marinated pork with its soya sauce in batches on high heat. Keep stirring well for approximate 10 minutes or until you see it turning brown (*see notes). Strain the fat and transfer pork into a container and keep aside.

Pork

pork fried

2. Using the same wok with the leftover fat, add sesame oil, onions, Green bell peppers, ginger-garlic paste. Stir together for 2 minutes. Add soya sauce. Mix well for less than 1 minute, then add the fried pork, chili powder. Toss and fry for another 1-2 minutes and not longer to retain the crispness of the vegetables.

bell peppers, onion

pork, bell pe

3. Pour the Nando’s sauce. Stir for 1-2 minutes.

Nando's sauce

Remove from heat and serve hot as a side.

Pork Stir Fry

Notes

*Initially when frying pork, water oozes out and in a couple of minutes it starts drying out. Keep tossing the pork at this point and reduce heat if necessary. Stir every half a minute until you see the fat being released out by itself.

*If necessary add salt, but I haven’t added any salt as soya sauce has some salt content.

*To serve it crisp for later use, make sure the wok lid is not fully covered and let the steam away by keeping the lid slightly open.

Stay Healthy!

August 26, 2016

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Chicken

0

Chicken Schnitzel

When I think of Schnitzel, it takes me back to the day when a friend of mine had invited me over for Christmas and we had prepared Schnitzel for dinner along with the other friends.

Schnitzel meaning meat in a crust, is a German word and a very popular dish originating in Austria. In the Viennese cuisine, Vienna or Wien, the dish called “Wiener Schnitzel” is traditionally made from veal served with potato salad (Kartoffelsalat). So, if you visit Austria and the most beautiful city Vienna do not miss it.

Schnitzel can be made by using variety of meat and Chicken Schnitzel is one of them. Adding butter when frying gives the buttery rich nutty flavor.

Preparation time: 15 minutes

Cook: 15 Minutes

Serves: 2

Ingredients

Unsalted butter – 4 tbsp

Vegetable Oil for frying – 1 1/2 cup

Boneless chicken breasts or fillet – 2 pieces

All-purpose Flour – 1 cup

Egg – 1 whole

Bread crumbs (Semmelbrösel) – 2 cups

Salt

Directions

1. When you have the chicken cut into manageable thickness, it can then be tenderized to desired thickness by a mallet or a hammer. To do this, place the meat on a cutting board or an aluminum foil. Place the plastic wrap over the chicken and pound down to even thickness (gently pound them). Add salt on both sides.

Chicken

tenderized Chicken

2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.

flour, egg, breadcrumbs

3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.

Chicken,flour

egg, chicken

chicken, breadcrumbs

coated chicken

4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.

oil,butter,chicken coated

chicken

5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.

Chicken Schnitzel

Note

* Frying with the addition of oil than just plain butter will not burn very quickly.

* For this recipe one would need fine bread crumbs. If you can find Semmelbrösel bread crumbs at your local store, it would be the best to use.

Stay Healthy!

August 24, 2016

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Pork

0

Pork Vindaloo

“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.

This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.

Requirement: Blender

Preparation time: 20 minutes

Cook time: 30 minutes to 45 minutes

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

Stepa_IMG_3475

spices

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

spice paste

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

Step2_IMG_3500

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

pork, spice paste

pork

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.

pork, spice paste, tomatoes

paprika powder, chili powder

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Final2_IMG_3548

Note

*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.

*As this recipe is not spicy, increase the number of chilies for more heat.

*It sauce tastes better the longer you cook.

Stay Healthy!

August 15, 2016

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Beef

3

Beef Cutlet

This Beef cutlet recipe specifically reminds me of my childhood, when my Mom used to make occasionally. It has has been one of my favorites in my book of recipes for years since I’ve been away from home.

It can be a light afternoon snack, appetizer or a side. They are best when served hot, and you can’t resist the aroma that circulates from the kitchen to the entire home.

Preparation time: 15 minutes

Cook: 15 minutes

Makes: 12 cutles

Ingredients

Minced beef – 250 g

Vegetable oil for deep or shallow frying

Medium Onion – 1, chopped thinly

Ginger – 1 tsp

Garlic – 1 tsp

Green Chili – 1, chopped

Pepper powder – 1 tsp

Garam Masala powder – 1 tsp

Egg – 1

Salt – 1/2 tsp

Bread Crumbs – 1/2 cup or as required (optional, see notes)

Directions

1. Wash the minced beef in a strainer and squeeze out all the liquid possible. Transfer it into a separate container and prepare the rest of the ingredients.

beef mince

2. Combine onion, ginger, garlic, green chili, pepper powder, garam masala powder, salt.

Step2_IMG_3403

Add 1 whole egg.

Step2a_IMG_3404

3. Mix together everything. Make these into little patties with even thickness.

Step3_IMG_3405

Step4_IMG_3425

4. Coat them with breadcrumbs on each side. Tap for any excess breadcrumbs.

Step5_IMG_3428

5. Heat vegetable oil in a deep frying pan. When its hot enough, place the prepared beef patties in oil without overcrowding it. Brown on each side turning gently.

Step6_IMG_3441

6. Fry for 3 – 4 minutes on medium. Remove, place it on paper towels.

Serve hot with tomato ketchup.

Main_IMG_3469

Note

* Breadcrumbs are an option for crispiness. You can skip the breadcrumbs but still have a good flavor.

Stay Healthy!

August 12, 2016

3 Comments

Meat & Poultry

1

Crispy Chicken Fry

Crispy Chicken Fry, yes! It’s chicken again, Yoho! But this one adds more crunch. Why? The crunchiness is because I used oats as a coating which is healthy and adds more fiber to your diet.

Preparation time: 15 minutes

Cooking time : 25 minutes

Ingredients

Skinless Chicken with bones – 500 g , cut into small pieces

Vegetable oil – as required (see under directions, point 4)

Heavy-bottomed pot or pan 18 cm ( 7 inch ) diameter

Marinade 1: The chicken is marinated overnight. Cover and let it sit in the fridge.

Ginger-garlic paste – 3/4 tbsp

Red Chili powder – 1 tbsp (I used Kashmiri chilli powder)

Vinegar – 1 1/2 tbsp

Salt – 1/8 tbsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp (optional)

Marinade 2: After overnight marination.

All-purpose Flour – 3/4 cup

Marinade 3: After marinating with all-purpose flour.

Egg White – 2

Oats -80 g

Directions

1. Prepare the chicken and add all the ingredients mentioned under Marinade 1. Mix well, cover and place it in the fridge overnight or 6 hrs in advance.

Chicken pieces

turmeric,chili powder, ginger-garlic, paprika powder, vinegar, Chicken

marinated chicken

2. Remove the chicken from the fridge. Prepare a plate with all-purpose flour (Marinade 2). Coat each piece with the flour on both sides. Keep it aside for half an hour.

chicken,all-purpose flour

3. Next, (Marinade 3) take 2 bowls. One bowl containing 2 egg whites (lightly beat with a fork) and the other bowl containing oats. To the egg white add a pinch of salt.

4. Now, dip the chicken pieces with the egg white and then with the oat mix, coating evenly on both sides.

chicken, egg white

Step3c_IMG_3302

5. Once you have coated all the chicken pieces , heat a heavy-bottomed pot containing oil up-to 2 inches.

6. Drop the chicken into the oil one by one in batches. Make sure you do not overcrowd it ( I fried 4 – 5 pieces at a time ). Fry on medium for 5 minutes turning sides in between.

vegetable oil, chicken

7. Reduce heat and remove the chicken from the oil and place it on kitchen towels.

Fried chicken is ready to serve.

Crispy Fried Chicken, oats

Stay Healthy!

August 8, 2016

1 Comment

Chicken

4

Baked and Spiced Chicken Thighs

This easy recipe of spicy baked chicken thighs could be very satisfying with any food that comes along with it. It is a healthy alternative to deep frying your chicken. My hubby loves this recipe. So, go ahead and satisfy that hungry belly.

Preparation time: 2 minutes

Cook time: 30 minutes

Ingredients

De-skin Chicken thighs – 2

Ginger-Garlic paste – 1 1/2 tsp

Turmeric powder – 1/8 tsp

Salt – 3/4 tsp

Red chili powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Paprika powder – 1/2 tsp

Coriander powder – 1 tsp

Pepper powder – 1/4 tsp

Lemon – 2 thin slices ( or add 1 tbsp vinegar to the marinade )

Directions

Marinating the chicken 2 – 3 hrs in advance or stored overnight in the fridge would let the chicken absorb all the spices for an enhanced flavor before baking it.

1. Make small cuts on the thighs.

Step1_IMG_3172

2. Prepare the paste for the marinade in a small bowl with all of the spices and some water mentioned under ingredients.

cumin, red chili, coriander, garam masala, paprika, turmeric, ginger-garlic, salt

3. Using your fingers, marinate the chicken.

chicken thighs, marinade, pepper

4. Place the thighs in the baking tray and rub some olive oil on the chicken. Bake at 200 degree Celsius (390 degree F) for half an hour or until its nicely roasted and cooked.

baking tray, chicken thighs, lemon, olive oil

Spicy baked chicken thighs are ready.

chicken thighs, cooked, baked, roast

Note:

* If it is too spicy add some lemon or lime to neutralize it.

Stay Healthy!

August 4, 2016

4 Comments

Category: Meat & Poultry

Ingredients

Minced Beef – 250 g

Cumin seeds – 1 tsp

Stew powder – 2 tbsp

Coriander powder – 2 tbsp

Ginger-Garlic paste – 1/2 tbsp

Red chili powder – 1 tbsp

Thick Yogurt – 5 tbsp, lightly whisk using a spoon before adding

Coriander leaves for garnish

For paste:

Fenugreek seeds – 1/4 tsp

Onions – 1 medium, roughly chopped

Green chilies – 1

Coriander seeds – 1 tbsp (optional if your adding later as a powder)

Red dried chilies – 2

Turmeric powder – 1/4 tsp

Thick Yogurt – 1 tbsp

Water – 1 cup

For the meat balls:

Onions – 1 small, chopped finely

Ginger-Garlic paste – 1 tbsp

Coriander leaves – 1 tbsp

Red chili powder – 1 tbsp

Stew powder – 1 tsp

Eggs – 1

Thick Yogurt – 1 tbsp

Gram flour – 1 tbsp

Salt – 1/2 tsp

Directions

1. To the mince meat, add the ingredients mentioned under meat balls. Mix well with a spoon and set aside for 20 – 30 minutes. Make round balls of 4-5 cm diameter. Reserve for later.

2. Heat 1 tbsp ghee on medium. Add the fenugreek seeds and onions (mentioned under paste). Fry for 3-4 minutes or until the onions are slightly brown. Let it cool.

3. In a blender add little water, the fried mixture, red chili, green chili, yogurt, turmeric powder.

4. Using a deep sauce pan heat 2 tbsp ghee. Add the paste from the blender and fry for 1 minute. Add the reserved paste along with the water.

5. Add cumin seeds, stew powder, ginger-garlic, red chili powder, 1/2 tsp salt, coriander powder, whisked yogurt. Add more water if necessary (curry must be thick). Mix well. Leave it on medium heat to boil.

6. Add the meat balls one by one. Cover and cook to boil. Keep it on low to cook for another 5 minutes.

Garnish with coriander leaves before serving.

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

5. Garnish with 1 tsp of butter and serve hot with bread.

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Directions

Ingredients

Unsalted butter – 4 tbsp

Vegetable Oil for frying – 1 1/2 cup

Boneless chicken breasts or fillet – 2 pieces

All-purpose Flour – 1 cup

Egg – 1 whole

Bread crumbs (Semmelbrösel) – 2 cups

Salt

Directions

2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.

3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.

4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.

5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.

Ingredients