Beef Pepper Masala

Beef Pepper Masala

The item in the agenda had to be fulfilled some day or the other and we ventured out in this NO- rain-delayed- Monsoon sunny Saturday afternoon towards Joseph’s at Bandra. Asked for some tenderloin steak beef about 500 grams and a few packets of bacon, the latter having nothing to with the topic here.

Came back home and slept after some delicious homemade Pav Bhajji. Post siesta had a cuppa tea and then cut the steak pieces in to medium-small pieces.

Peeled about 25 cloves of Garlic and kept it on my arrangement plate. De-skinned about 4 medium sized potatoes and cut them into…not too big pieces. Fried them in oil, fully cooked and set them aside.

The actual action started after this.

Heated the oil mixed with a tbsp of ghee and put in the following:
Medium Crushed – 5 Green Cardamoms, 10 Cloves, I Black Cardamom, 10 Pepper Corns
And a Bay Leaf.

Once the above was kind of done (all in medium flame), diluted 1 tbsp of Ginger Paste and 2 Tbsp of Garlic Paste and put it in and waited for the moisture to dry up.

Increased the flame now, and in went the meat. Stirred the meat nicely for the juices to seal and then reduced the flame to low. Some moisture would come out and once that evaporated, I put in the masala as follows-----------> ½ tsp of Turmeric powder, 1 tsp each of Coriander, Cumin and Red Chili Powder and 1 tbsp of Black Pepper Powder. Mixed the meat and the masala nicely and stirred often and on until the oil separated. Added those Garlic Cloves too while the masala was being cooked and along with that added a few whole red chilies.

Then poured in 2 tbsps of beaten curd, 2 tsps of vinegar and stirred it again. Added salt to taste along with a minute pinch of sugar. Heated up some water and added the same and covered and cooked until the meat was fully cooked. Before covering the wok I spread those potatoes on top of the stuff but did not mix it in.

It would have taken another 10 minutes or so and then switched of the flame and transferred the same to a bowl.

We had this with some buttered rice, but any Indian Bread would go well too. Next is your turn!!

Water Chestnut Mint Salad

Water Chestnut Mint Salad


Peel the chestnuts and place them in a bowl
Add Chilli Flakes
Add Lime Juice
Add salt
Add halved cherry tomatoes
Add Coarsely ground Black Pepper
Add Olive oil
Mix and then serve chilled

Indian Salmon Fry

Amritsari Fried Fish is quite popular and we have had experts producing and talking about it in the various forums and outside them. Yours truly had prepared a Carom flavoured King Fish months back. With inspiration from all the experts and some tweaks prepared this today.
Ingredients & Process:
A.
300 grams of Rawas (Indian Salmon) cubes
1 tsp of Ginger Paste
2 Tbs of Garlic Paste
1 ½ Tbs of Red Chilly Paste
1 Lime – Juice Extract
Salt

Marinate the fish with the all the other ingredients and allow the flavours to seep in for about 45 minutes or so.

B.

2 tbs of Gramflour (Besan)
1 Tbs of Tempura Powder
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
½ tsp of Carom Seeds
1/2 tsp of Garam Masala Powder
1 Tbs of Vinegar
Salt if required

Mix the above with a bit of Yoghurt and make a thick paste. Apply the paste to the fish.

C.

Heat Oil in a wok.
Deep Fry in batches.
Serve Hot with a Dip.

The Dip:

3 Tbs of Mayo
1 tsp of Wasabi Paste
½ lime juice
½ tsp of Black Pepper Powder

Braised Tofu with Mushrooms

Braised Tofu with Mushrooms

Ingredients:

Button Mushrooms
Tofu cut into Cubes
Chopped Garlic
Shaoxing Wine
Hoisin Sauce
Light and Dark Soy Sauce
Chicken Stock
Normal Oil
Sesame Oil
Spring Onions cut into ½ inch pieces

Heat oil and deep fry the tofu pieces until light brown and set aside.

In a wok add a bit of oil, heat it and add the chopped garlic and spring onions.
Stir for a few seconds and then add the fried tofu and stir again.
Add the soy sauces, the wine and the hoisin sauce.
Stir and then add adequate stock.
Bring to a boil and simmer for a while until the mushrooms are cooked and then ensure the liquid evaporates.
Mix a bit of sesame oil for flavor and serve.

Amphawa Chicken Soup

Amphawa Chicken Soup!!


This is a simple Thai soup that is available at road side stalls or floating markets in Thailand and many chefs have drawn inspiration and produced their own tweaks. The soup is tasty, flavorful and wholesome. The procedure as follows:


Ingredients:

Chicken Stock
Chicken Breast
Rice Noodles
Sliced Green Beans
Coconut Milk
Mushrooms
Fish sauce
Lemon Juice
Lemon Grass
Ginger
Kafir Lime Leaves
Coriander Roots
Fried Garlic


Pour chicken stock in a saucepan, add grated ginger, lemongrass, kafir lime leaves, coriander roots and bring the liquid to a boil.
Reduce the flame and add the chicken slices and let it simmer for a minute.
Add the blanched mushrooms and the raw beans.
Add the coconut milk.
Let the soup simmer for a 3-4 minutes.
Switch off the flame and add Lemon juice.

Serving:

In a soup bowl place a swirl of cellophane noodles. Place some mushrooms and chicken and other ingredients on the noodles. Now gently pour the soup around the noodles and on it. Garnish with some red bird chillies and fried Garlic.

Shorshe Dhyanrosh – Okra with Mustard

Shorshe Dhyanrosh – Okra with Mustard

What we need:
500 grams of Okra/Dhyanrosh cut into 1-1.5 inch pieces
Two medium Potatoes cut into longitudinal pieces
4 tablespoons of Yellow Mustard Paste
½ tsp of Nigella Seeds
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
Slit Green Chillies
1 tsp sugar
Salt to taste
Mustard Oil

Process:

Heat Oil in a Kadai
Add the tempering in terms of Nigella Seeds
Add the potatoes, stir and after a minute add the Dhyanrosh
Stir, lower the flame and let both the items cook uncovered. Stir off and on.
Once the Dhyanrosh softens considerably sprinkle the Powders and salt, toss the vegetables and then mix in the mustard paste.
Nap the vegetables with masala, add the sugar and leave it on low flame for about 10 minutes.
Then add 2 tsps of Mustard Oil, the Green Chillies, switch off the flame and keep the vessel covered for a while.
Serve hot with rice.

Eurasian Roast Chicken

Eurasian Roast Chicken

 

1)      Boil about 1.5 liters of water with some Kafir Lime leaves, Garlic, ¼ th cup of a 75/25 % mix of Table Salt and Sugar for 1 minute or so. Switch of flame and allow the liquid to cool.

2)      Strain the water (discard the leaves, keep the garlic in a separate bowl) in a large vessel and immerse the chicken in that solution. Let in rest that solution for about 4 hours or so in the fridge.

3)      Post brining, pick up the chicken from the liquid(discard the water).  Pat dry the chicken and set aside.

4)      In the meantime make a mix of the following:

3 Tbs Soya Sauce

1 Tbs Shaoxing Wine (Rice Wine) -- Substitute Dry Sherry

2 tsp Chilli Oil

1 tsp Chinese Five Spice Powder

2 inch ginger – finely grated

2 Tbs Coarsely Ground Black Pepper

5)      Rub this mixture all over the chicken and also the interiors; wrap with a foil and let it rest inside the refrigerator for an hour or so.

6)      Preheat the oven to about 220 degrees Celsius

7)      Take out the chicken, place it on a tray, rub olive oil including the interiors between the skin and the meat)  all over.  Open the oven wrap the bird with a foil and place it in the oven to cook for about 90 minutes at 180. Once done,  take it out and discard the foil.

8)      Preheat the oven to 250 Celsius

9)      Rub butter all over the chicken and blast it with heat for about 10 minutes for the skin to real crispy.

10)   Once done, take out the chicken and let it rest for 15-20 minutes. Sprinkle some dried oregano. And then carve and serve!!

Bamboo Shoots with Bacon

Bamboo Shoots with Bacon

Ingredients:

150 grams of Bamboo shoots

1 Tbs Rice Wine Vinegar

50 grams Deveined Shrimps

3 Tbs Light Soy Sauce

2 Tbs Fish Sauce

50 grams Bacon cut into pieces

4 Green Chillies Slit and cut into longish pieces

1 Red Bell Pepper cut into cubes

2 Tbsp Chopped Garlic

1 Tbsp Chopped Ginger

Process:

Add the Rice Wine Vinegar to the Bamboo shoots and set aside for 30 minutes or so.

Heat  a wok (no oil required)

Place the Bacon and allow it to cook until the fat leaves the meat

Remove the Bacon and set aside. Remove the fat and set aside.

Sautéed Green Cabbage Salad

Sautéed Green Cabbage Salad

Ingredients:

500 grams of grated Cabbage

2 Tsp Mustard Seeds

4 Tbs of Grated Fresh Coconut

2 Tbs Chana Dal

10-15 Curry Leaves

4 Diagonally chopped Green Chillies

1 ½   Tbs Oil

Salt

Process:

Heat Oil in a wok

Add the chana dal and sauté until light brown on medium flame

Add 2 tsp Mustard Seeds for tempering

Add the Cabbage and sauté on medium for a minute. Stir well but with light hands

Add the curry leaves and chillies

Stir lightly and saute for another 2 minutes

Add Salt and mix and stir for another minute or so.

Add the grated coconut, switch off the flame and mix well.

Transfer and serve warm.

Ridge Gourd Curry with Eggs

Ridge Gourd Curry with Eggs

700 gms Ridge Gourd (4 pieces) cut into small cubes

6 Boiled eggs(Apply turmeric and salt, fry and then cut into halves)

2 tsp Ginger Paste

2 tsp Garlic Paste

A bunch of Fenugreek Leaves(Apply salt and leave it for 10-15 minutes and squeeze out the water. Then wash it with clean water and chop the leaves)

1 Tomato finely chopped

1 Onion finely chopped

¼ tsp Turmeric Powder

1 tsp Chilly Powder

Pinch of Asafoetida

Heat oil in wok

Add the onions and fry until brown

Lower the flame and add the ginger and garlic paste and saute for a minute or so

Add the diluted Asafoetida

Add the chopped tomato and soften it

Add the chilly powder and turmeric powder and saute for a minute

Add the chopped fenugreek leaves, salt and the gourd pieces

Stir and then cover and cook on low until the gourd is done.

Stir fried Clown KnifeFish Balls in Oyster Sauce with Broccoli and Radish

Stir fried Clown KnifeFish Balls in Oyster Sauce with Broccoli and Radish

Fish Balls:

150 Grams of  fish

2 Boiled Potatoes

2 Tbs of Beaten Eggs

½ tsp Ginger Paste

1 tsp Garlic Paste

½ tsp Chilly Powder

Salt

Make a mix of the above and then make balls.

Add the balls in boiling water and let them be for a couple of minutes.

Pick them up, allow them to dry and then fry them. Set aside.

The Dish:

1 Bulb of Spring onion along with the green finely chopped

2 tsp Finely chopped garlic

2 tsp Chopped Green Chillies

2 Tbs Oyster Sauce

200 gms Brocolli Florets, blanched and set aside

100 gms of Radish roundels blanched an set aside

2 tsp Black Pepper Powder

1 Tsp Black Pepper Corns

1 Tbs Light Soya Sauce

1 tsp Sesame Oil

Salt

Heat oil in a wok

Add the pepper corns and saute for 30 seconds

Add the garlic and chilies and stir for another 30 seconds

Add the Fish Balls and the vegetables and all the other ingredients except Sesame oil

Stir for a couple of minutes and we are done.

Sprinkle that Sesame oil all over and serve!!

Khatta Karela (Sour Bitter Gourd)

Khatta Karela (Sour Bitter Gourd)

Ingredients

400 grams Bitter Gourd

2 Onions (sliced)

3 Tomatoes (chopped)

2 tsp Chilly Powder

½ tsp Turmeric Powder

1 tsp Dry Mango Powder

1.5 tbsp Oil

Process:

Cut the Gourds into vertical halves (chop off the two ends).  Apply salt and set aside for 30 minutes.

Then wash the gourds in cold water and then boil them until ¼ th done. Drain the water and cut the vertical pieces into half moons and set aside.

In a wok heat oil and add the onions.

Saute on low flame until light brown and add the gourd pieces.

Saute for a while until the gourd starts crisping around the edges

Add the tomatoes and salt.  Mix, cover and cook until tomatoes are done.

Add the spices and salt, mix and let it cook for another 4-5 minutes covered.

Just before switching off the flame add the Mango Powder.

Serve and while consuming with Indian breads, liberally squeeze lime!!  

Mutton Bhuna

Mutton Bhuna the II

500 gms of Mutton – small cubes
3 Tbs of White wine vinegar
2 tsp Fennel Seeds
2 tsp Coriander Seeds
6 Whole Red Chillies
20 Garlic Cloves
1 Tbsp Ginger Juliennes
3 tsp Kashmiri Chilly Powder
½ tsp Turmeric Powder
1 Onion Finely chopped
2 Tomatoes finely chopped

Marinate the mutton with White Wine Vinegar and some ginger paste and leave it overnight in the refrigerator.

Dry roast the coriander seeds, Chillies and Fennel Seeds and grind them coarsely. Set aside.

Heat Oil+Ghee in a Wok
Add Onions and saute until more than light brown
Add half of the Garlic cloves
Add the tomatoes and saute until the moisture evaporates
Add the chilly powder and turmeric powder
Sprinkle a bit of water and then once the masala is done add the meat.
Stir well and bhunno for a while(atleast 6-7 minutes)
Add the coarsely ground powder and mix well
Stir for a couple of minutes and add hot water
Bring to a boil and cover and cook on low until meat is done
Mix ½ tbsp Ginger juliennes and the remaining garlic cloves and then dry up the moisture.
Transfer and garnish with more ginger juliennes and do pour some hot ghee. Serve with Roti/Nan or Rice!!!